This recipe was written on a lined index card and found in a large collection, date unknown. I’ve typed it below along with a scanned copy (front side only).

Pecan Pie Surprise Bars

18 1/2 oz yellow or butter cake mix
1/2 c butter or margarine, melted
4 eggs
1/2 c brown sugar
1 1/2 c dark corn syrup
1 tsp vanilla
1 c pecans

Reserve 2/3 cup dry cake mix. Combine remaining cake mix with butter & 1 egg. Mix until crumbly. Press crumb mixture into a greased 13×9 pan. Bake 350° — 15 to 20 min. (golden brown).

Combine other 2/3 dry cake mix with 3 eggs, brown sugar, syrup, & vanilla. Beat (mixer) one to two min.

Pour over partially baked crust.

Sprinkle with pecans.

Return to oven 30-35 min (filling gets set)

Cool – cut into bars.

3 – dozen bars

This recipe was written on a lined index card and found in a large collection, date unknown. I’ve typed it below along with a scanned copy (front side only).

Melba’s Date Nut Bars
400°

Filling – Cook until thick:

1 1/2 cup sliced dates
2/3 cup water
3/4 cup sugar
2 T lemon juice

1 C brown sugar
3/4 c shortening
1 1/4 c rolled oats
1 1/2 c flour
1/2 t salt

Combine b. sugar, oats, flour, salt. Cut in shortening until coarse crumbs.

Spread half mixture in shallow pan. Cover with filling.

Spread remaining mixture over filling.

Bake 400°
20 – 25 min.

This recipe was written on a lined index card and found in a large collection, date unknown. I’ve typed it below along with a scanned copy (front side only).

Caramel Squares
350° – 30 min

Cream:

1/2 c butter
1/2 c white sugar

Mix in:

2 egg yolks
1 1/2 c flour
1 tsp baking powder
dash of salt & 1 tsp. vanilla

Spread into 8″ or 9″ square ungreased pan.

Beat together 2 egg whites & 1 c. br. sugar.

Mix in 1 c. chopped nuts (walnuts)

Spread over first mixture & bake.

This recipe was written on a lined index card and found in a large collection, date unknown. It’s marked “Good” in the top right corner so it must be! I’ve typed it below along with a scanned copy (front side only).

Choc. Carmels

2 C sugar
1 C light syrup
1 1/2 Cs evaporated milk
3 1 oz choc sqs
1 1/2 C hot water
1/4 C butter
1 T vanilla
1/2 tsp salt
1 C nuts (optional)

Combine sugar, syrup, and half the evaporated milk and water.

Cook – stirring – to 246°F or from ball stage.

Slowly add rest evaporated milk, water, choc., and butter.

Cook to 248°F – stirring constantly.

Remove from heat.

Add salt, vanilla, & nuts.

Pour into well greased 8x8x2″ pan.

Cool and mark in squares.

This recipe was written on a lined index card and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

Toffee – Good

Boil fast until starts to change color:

2 c. sugar
1 c. butter
1/2 c. water
1/4 c. white corn syrup

Lower flame – stir constantly until 310° (color of medium brown sugar)

Pour on buttered pan – nuts optional

This handwritten recipe card was found in a large collection, date unknown. I’ve typed it below along with a scanned copy (front side only).

Chocolate Chip Bars

Mix 1/3 cup soft shortening
1 1/2 cups brown sugar
2 eggs

Sift together and stir in 1 1/4 cup flour
1 1/4 tsp baking powder
1/4 tsp salt

Stir in 1/2 cup chocolate chips
1/2 cup nut meats
1/2 cup dates

Spread in greased pan 9x9x2.

Bake 30 to 35 minutes in moderate oven 350°.

When almost cool, cut into bars.

This recipe was written on a slip of paper and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

Dippy Chippy Squares

1/4 lb. butter
1 cup graham crax.
1 cup flaked coconut
1 (6 oz) pkg. butterscotch chips
1 (6 oz) pkg. chocolate chips
1 cup pecans, salted peanuts, mixed nuts or cashews
1 can sweetened condensed milk

Carefully spoon condensed milk over top. Bake 25 min. in 325 degree oven.

Cut in small squares when cool.

(Mix right in sq. baking pan)

This handwritten recipe card was found in a large collection, date unknown. I’ve typed it below along with a scanned copy (front side only).

Holiday Fruitcake Bars

1 c. diced mixed candied fruit (1/2 pound)
1 c. candied cherries (halved) 1/2 pound
1 c. candied pineapple (about 1/2 pound)
2 c. raisins
3/4 c. sweet white wine – cream sherry (marsala muscatel madeira)
1 1/3 c. flour
1 c. lt. brn. sugar
6 tbsp. butter or margarine, softened
2 eggs
1 tsp cinnamon
1 tsp ground cloves
1/4 tsp baking soda
1/4 tsp salt

In medium bowl, mix fruits & wine. Cover & let stand overnight.

Next day:

Preheat oven 350°F. Grease & flour a 15 1/2 x 10 1/2 jelly roll pan. In large bowl measure flour, remaining ingreds. With mixer at low speed, beat ingredients until well mixed with spatula stir in fruit mixture.

Spread batter evenly in pan. Bake 30 min. Test with toothpick. Cool completely in pan.

Cut in bars. Store tightly in covered container.

4 doz.