This recipe was clipped from a newspaper and found in a large collection, date unknown. Recipe is typed below along with a scanned copy.

COUNTY CORK SODA BREAD

3 cups unbleached flour
1 cup wheat germ
3 tsps. baking powder
1/2 tsp. baking soda
1 tsp. sea salt
1 cup seedless raisins
1 tbsp. caraway seeds
1 3/4 cups buttermilk
1/4 cup vegetable oil

Mix together flour, wheat germ, baking powder, soda, salt, raisins and caraway seeds. Add buttermilk and oil. Stir just enough to moisten dry ingredients. Shape dough into two mounds on greased baking sheet. Bake in preheated 350 degree oven 50 minutes. Makes 2 loaves.

That’s right, it’s “Branana” and not “Banana”, this recipe was clipped from cardboard packaging of some kind, likely a box of Kellogg’s Bran Flakes cereal since it’s one of the ingredients listed. Date of this clipping is unknown. Recipe is typed below along with a scanned copy.

Branana Nut Bread

1 1/2 cups sifted regular all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup soft shortening
1/2 cup sugar
1 egg
1 teaspoon vanilla flavoring

1 1/2 cups mashed fully ripe bananas*
1 1/4 cups KELLOGG’S 40% BRAN FLAKES cereal
1/2 cup coarsely chopped nuts

1. Sift together flour, baking powder, soda and salt. Set aside.
2. Measure shortening and sugar into mixing bowl; beat until light and fluffy. Add egg and vanilla; beat well. Stir in bananas, 40% Bran Flakes cereal and nuts. Add sifted dry ingredients, stirring only until combined. Spread evenly in well-greased 9 x 5 x 3-inch loaf pan.
3. Bake in moderate oven (350° F.) about 50 minutes or until well browned. Cool completely before slicing. To store, wrap cooled loaf tightly in plastic film and place in refrigerator.

YIELD: 1 loaf Branana Nut Bread

*Bananas must be fully ripe, yellow skin flecked with brown.

This recipe was clipped from a newspaper and found in a large collection, date unknown. Recipe is typed below along with a scanned copy.

MOLASSES HEALTH BREAD

2 3/4 cups sifted unbleached flour
1 1/2 tsps. baking powder
1 tsp. baking soda
1 1/2 tsps. sea salt
1 tsp. cinnamon
1/2 tsp. mace
1/2 cup wheat germ
1 cup dark raisins, chopped
1 1/2 tbsps. grated orange peel
1 egg, beaten
1 cup honey
1 container (8 oz.) plain yogurt
1/3 cup dark molasses
1/4 cup orange juice
1/4 cup melted margarine

Sift together flour, baking powder, baking soda, salt, cinnamon and mace in large mixing bowl. Stir in wheat germ, raisins and orange peel. In separate bowl, combine egg, honey, yogurt, molasses and orange juice. Add to flour mixture, stir just until flour is dampened. Stir in melted margarine, barely mix until blended.

Pour batter into well-greased 9″x5″x4″ loaf pan. Bake in preheated 350 degree oven 1 hour and 10 minutes or until cake tester inserted in center comes out dry. Cool 10 minutes; remove pan to wire rack; cool completely. Wrap in foil or plastic wrap and store overnight for easy slicing. Makes 1 loaf.

NOTE: Delicious served warm for dessert, topped with a scoop of pineapple sherbet.

This recipe is from Land O Lakes and was clipped from a magazine, date unknown. Recipe is typed below along with a scanned copy of the clipping.

BUTTER BATTER BREAD

3 c. whole-wheat flour
2 pkg. active dry yeast
2 1/2 c. buttermilk
1/4 c. molasses
1/4 c. honey
1 tbsp. salt
1/3 c. Land O Lakes Butter
1 1/2 c. regular rolled oats
2 eggs
2 1/2 – 3 c. unsifted all-purpose flour
2 tbsp. melted Land O Lakes Butter

Preheat oven: 375°. Grease two 1 1/2-qt. round 2 1/2″ deep casseroles. Combine whole-wheat flour and yeast. Heat buttermilk, molasses, honey, salt and butter until warm (105-115°). Pour into 3-qt. mixer bowl. Add oats, whole-wheat yeast mixture and eggs. Blend at low speed with electric mixer until moistened. Beat 3 min. at high speed. Stir in enough flour to make a stiff dough. Brush with melted butter. Cover; let rise in warm place until doubled, about 1 hr. Punch down; shape into 2 round loaves. Place in casseroles; cover. Let rise until double, about 45 min. Bake at 375° for 25 to 35 min. or until loaf sounds hollow when tapped. Yield: 2 round loaves.

This recipe article was clipped from a newspaper (Akron Beacon Journal) and published in 1973. Recipes are typed below along with a scanned copy of the article.

By POLLY PAFFILAS
Beacon Journal Food Writer

These doughnuts, like all such foods, are at their peak of flavor when eaten fresh. They just don’t taste the same the next day or if you freeze them.

Have them with steaming strong coffee at your next kaffee-klatsch and save a few for hubby and the children to enjoy with milk at snacktime.

Raised Doughnuts

One pkg. active dry yeast
One-fourth cup warm water (105 to 115 degrees)
One egg
Two tbsps. sugar
One tsp. salt
one-third cup butter or margarine
Three-fourths cup milk, scalded
Three and one-half to four cups all-purpose flour

Sprinkle yeast over water in measuring cup; let stand few minutes; stir to blend.

In large bowl., combine sugar, salt, butter and hot milk; stir few minutes. Add egg; mix until lukewarm. Add yeast mixture.

Add enough flour, one cup at a time to make a dough stiff enough to handle. Turn out on lightly floured surface; knead until smooth and elastic (about three to five minutes).

PLACE IN greased bowl, turning dough to grease all sides. Cover. Let rise in warm place (80 to 85 degrees) until doubled, about one hour.

Roll out on floured surface to three-eight-inch thickness. Cut with two and one-half inch round cutter, dipped in flour. Cover; let rise again until doubled, about 30 minutes.

Fry few at a time in vegetable oil about two inches deep, heated to 375-degrees if range burner is thermostatically controlled or use a candy thermometer.

AS SOON AS doughnuts rise to surface, turn with long handled fork, and fry until deep golden brown on both sides, turning often. Watch carefully, so as not to burn.

Drain on absorbent paper. Dust with confectioners’ sugar.–Yields about two dozen.

BISMARKS (Jelly Doughnuts): When doughnuts are almost cool, cut deep slit in side of each. Using pastry tube or iced tea spoon, insert black raspberry jam or jelly of your choice.

GLAZED DOUGHNUTS: Combine one cup sifted confectioners’ sugar with one tablespoon softened butter; mix well. Add one or two tablespoons BOILING water to make proper spreading consistency. Or, mix one-third cup preserves with one tablespoon water in saucepan and heat. Beat into two cups sifted confectioners’ sugar until smooth. These glazes should be spread on warm doughnuts.

CREAM DOUGHNUTS: Prepare four and one-half ounce instant vanilla pudding and pie filling as package directs, using two and one-half cups milk. Let set couple minutes to cool. Then fold in small carton whipped topping mix, that has been thawed. Refrigerate and use to fill cooled doughnuts, with pastry tube or iced tea spoon.

Akron Beacon Journal, April 8, 1973

This vintage recipe card was distributed by Watkins and found in a large collection. Date unknown but the phone number listed on the back is 4 digits + 2 letters so it’s at least a few decades old. Recipe is typed below along with a scanned copy.

Angel Food Doughnuts

1/2 cup sour cream
1/2 cup sour milk
1 cup sugar
3 eggs
1 teaspoon Watkins Vanilla
1/2 teaspoon soda
1/4 teaspoon Watkins Nutmeg
2 teaspoons Watkins Baking Powder
1/4 teaspoon salt
Flour to make soft dough

Beat cream and milk together until foamy. Add sugar, beat again. Add eggs, one at a time, beating well after each addition. Add Vanilla.

Sift 2 cups of flour with the soda, Nutmeg, Baking Powder and salt and add to first mixture. Then add enough additional sifted flour to make a soft dough. Knead lightly on slightly floured board. Roll 1/3 inch thick. Cut with floured doughnut cutter. Fry in deep fat (385 degrees) until golden brown, turning frequently. Drain on unglazed paper. Sugar if desired. These are better if allowed to stand at least one hour before rolling out and frying.

THE J.R. WATKINS CO., WINONA, MINN., U.S.A.

Wait for Watkins – It Pays!

This quick reference for donuts was typed on an index card and found in a large collection. It lists directions/recipes for four different types of doughnuts. Card is typed below along with a scanned copy.

DOUGHNUTS

Sugar Doughnuts – Place in bag granulated sugar and shake.

Powdered Sugar – Same as above.

Glazed – Mix 1 c. powdered sugar & 1/3 c. boiling water, Dip doughnuts in when hot.

Nuts & Sugar — Dip warm doughnuts into warm glaze, then into mixture of 1/2 c. finely chopped nuts & 1 t. cinnamon.

This recipe was printed on packaging for a donut cutter by Mirro Aluminum and found in a large collection, date unknown. Recipe is typed below along with a scanned copy.

MIRRO ALUMINUM
BISCUIT, COOKIE, HORS D’OEUVRE AND
DONUT CUTTER

DONUTS

Beat 2 eggs well. Gradually add 1 cup sugar and 2 tablespoons shortening and beat well. Stir in 3/4 cup milk. Stir in 3-3 1/2 cups sifted all-purpose flour, 4 teaspoons baking powder, 1/2 teaspoon salt, 1/4 teaspoon nutmeg and 1/4 teaspoon cinnamon. Chill dough. Roll out 1/4 inch thick on floured board and cut. Fry in hot fat 375 degrees.