Here’s a Gold Medal Flour recipe card found in a large collection, date unknown. Recipe is typed below along with a scanned copy (front side only).

WHITE NUT LOAF
a Betty Crocker recipe

No shortening…much flavor…no crumbling–perfect slices!

Sift together into bowl:

2 1/2 cups sifted GOLD MEDAL “Kitchen-tested” Enriched Flour
*1 cup sugar
3 tsp. double-action baking powder
1/2 tsp. salt

Add:

1 egg, well beaten
1 cup milk

Mix liquid with dry ingredients only until dry ingredients are moistened.

Stir in:

1 cup coarsely chopped nuts

Grease generously and dust with flour a bread pan, 5x10x3-in. Pour in batter and bake about 1 hour in moderate oven (350°).

*To Save on Sugar: Use 1/4 cup sugar and 3/4 cup corn syrup. Reduce liquid to 3/4 cup plus 1 tbsp.

Note: This nut loaf should be wrapped and stored for 24 hours before serving in order to obtain thin even slices.

This recipe was clipped from The WORKBASKET magazine and published in 1979. It looks like a promo recipe section for Chex cereals. Recipe is typed below along with a scanned copy.

Zucchini Bran Bread
For a delicious treat, serve with softened cream cheese.

3 cups sifted all-purpose flour
3 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 1/2 teaspoons cinnamon
1/4 teaspoon ginger
1 1/4 cups sugar
1 1/2 cups Bran Chex cereal crushed to 1/2 cup
1/4 cup chopped nuts
2 eggs, beaten
1/2 cup milk
1/3 cup vegetable oil
2 cups finely shredded unpared zucchini
1/2 cup chopped raisins

Preheat oven to 350°. Grease 9 x 5 x 3-inch loaf pan. Sift together flour, baking powder, baking soda, salt, spices and sugar. Stir in Chex crumbs and nuts. Combine eggs, milk, oil, zucchini and raisins. Add to flour mixture. Stir just until dry ingredients are moistened. Turn into pan. Bake 70-80 minutes or until tester inserted in center comes out clean. Let cool 15 minutes before removing from pan. Makes 1 loaf.

This recipe was clipped from The WORKBASKET magazine and published in 1979. It looks like a promo recipe section for Chex cereals. Recipe is typed below along with a scanned copy.

Apple Betty
Especially good topped with ice cream

4 cups cored and thinly sliced cooking apples
1 tablespoon lemon juice
2/3 cup packed brown sugar
1/3 cup all-purpose flour
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 1/2 cups Bran Chex cereal crushed to 3/4 cup
1/3 cup butter or margarine, melted

Preheat oven to 375°. Butter 9-inch pie plate. Pace apples in pie plate. Sprinkle with lemon juice.

Thoroughly combine sugar, flour, cinnamon and nutmeg. Stir in Bran Chex crumbs. Add butter. Mix until crumbly. Stir 3/4 cup Chex mixture into apples. Arrange evenly in pie plate. Sprinkle remaining mixture over apples. Bake 25-30 minutes or until apples are tender and topping is browned. Serve warm. Makes 6 serving.

Note: Raisins make a nice addition. Stir into apples.

This recipe was clipped from The WORKBASKET magazine and published in 1979. It looks like a promo recipe section for Chex cereals. Recipe is typed below along with a scanned copy.

Old-Fashioned Whole Wheat Bread
Save some for toasting

2 cups Wheat Chex cereal
1/4 cup sugar
2 teaspoons salt
1/4 cup shortening
1 cup milk
1 1/4 and 1/4 cups warm water
1 package active dry yeast or 1 cake compressed yeast
4 1/4 to 5 1/2 cups all-purpose flour

In large bowl combine Chex, sugar, salt and shortening. Heat milk and 1 1/4 cups water to boiling. Pour over ingredients in bowl. Cool to warm (105-115°). Stir frequently. Dissolve yeast in remaining 1/4 cup water. Stir into cereal mixture. Add 2 cups flour. Mix well. Stir in enough additional flour to form a stiff dough.

Turn onto lightly floured surface. Knead until smooth and elastic. Work in additional flour as needed. Form into a ball. Put in greased bowl. Turn to grease all sides. Cover. Let rise in warm place, free from draft, until double (about 1 hour).

Punch dough down. Place on lightly floured surface. Knead about 2 minutes. Form into two loaves. Place in two greased 8½ x 4½ x 2½-inch loaf pans. Brush tops of loaves with melted butter. Let rise in warm place until almost double (about 30 minutes).

Bake in preheated 350° oven 1 hour or until bread sounds hollow when lightly tapped. Remove from pans at once. Cool on rack. Makes 2 loaves.

This recipe was clipped from The WORKBASKET magazine and published in 1979. It looks like a promo recipe section for Chex cereals. Recipe is typed below along with a scanned copy.

Banana Nut Bread
Wheat and banana–a nice flavor combination

1 1/2 cups all-purpose flour*
1/2 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup Wheat Chex cereal crushed to 1/2 cup
1/3 cup chopped nuts
1 egg, slightly beaten
1/4 cup vegetable oil
2 tablespoons water
1 1/2 cups mashed banana (3 large)
1 teaspoon vanilla

Preheat oven to 350°. Grease an 8½ x 4½ x 2½-inch loaf pan.

Stir together flour, sugar, baking powder, salt, baking soda, Chex and nuts. Combine egg, oil, water, mashed banana and vanilla. Add all at once to dry ingredients. Stir just until moistened. Spread evenly in pan.

Bake 50-55 minutes or until tester inserted in center comes out clean. Let cool 15 minutes before removing from pan. Makes 1 loaf.

*Stir flour; then spoon into measure cup.

This recipe was clipped from WOMAN’S DAY magazine and published in 1968. Recipe is typed below along with a scanned copy.

HONEY-RAISIN QUICK BREAD

2 tablespoons butter or margarine, softened
1/3 cup honey
3 tablespoons sugar
2 eggs
2/3 cup whole-wheat flour
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon each salt and soda
1/2 cup buttermilk
1/2 cup raisins, scalded (see Note)
1/2 cup chopped nuts
1 teaspoon grated lemon rind

Cream first 3 ingredients thoroughly. Add eggs one at a time, beating after each until blended. Add whole-wheat flour. Then add dry ingredients alternately with buttermilk, beating until blended. Add remaining ingredients and pour into greased 8½” x 4½” x 2½” glass loaf pan. Bake in slow oven (325°F.) about 50 minutes. Turn out on rack and cool thoroughly before slicing. Note To scald raisins, cover with boiling water and drain.

This recipe was clipped from The WORKBASKET magazine and published in 1979. It looks like a promo recipe section for Chex cereals. Recipe is typed below along with a scanned copy.

Pineapple Nut Bread
A delicate and well-blended pineapple flavor

2 1/4 cups all-purpose flour*
1 cup sugar
2 1/4 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1 1/2 cups Rice Chex cereal crushed to 3/4 cup
1/3 cup chopped nuts
1 egg, slightly beaten
2 tablespoons vegetable oil
1 can (8 ounces) crushed pineapple in unsweetened pineapple juice, undrained
1/4 cup water

Preheat oven to 350°. Grease 8½ x 4½ x 2½-inch loaf pan.

Mix together flour, sugar, baking powder, salt and spices. Stir in Chex and nuts. Combine egg, oil, pineapple and water. Add to dry ingredients all at once. Stir just until thoroughly moistened. Spread evenly in pan. Bake 65-70 minutes or until tester inserted in center comes out clean. Let cool 15 minutes before removing from pan. Makes 1 loaf.

*Stir flour; then spoon into measuring cup.

This recipe was clipped from WOMAN’S DAY magazine and published in 1968. Recipe is typed below along with a scanned copy.

QUICK STICKY ROLLS

2 tablespoons butter or margarine
1/4 cup honey
1/2 cup broken pecans or walnuts
1 tube (8 ounces) buttermilk biscuits

Melt butter in 10″ piepan. Drizzle in honey, sprinkle with nuts and top with biscuits. Bake as directed on package label. Turn out on large plate and serve warm.