This recipe was snipped from a vintage recipe folder, could be from Betty Crocker. Date unknown. Recipe is typed below along with a scanned copy.

PRUNE-ORANGE FILLING

Mix together in saucepan…

3 cups cut-up cooked prunes (drained)
1/2 cup sugar
1/2 cup orange juice
2 tbsp. lemon juice
2 tbsp. grated orange rind

Cook over low heat, stirring constantly, until thickened (about 10 minutes). Cool.

This recipe was snipped from a vintage recipe folder, could be from Betty Crocker. Date unknown. Recipe is typed below along with a scanned copy.

DATE FILLING

Mix together in saucepan …

3 cups cut-up dates
1/4 cup sugar
1 1/2 cups water

Cook over low heat, stirring constantly, until thickened (about 10 minutes). Cool.

This recipe was clipped from what could be a promo recipe folder (maybe by Betty Crocker), date unknown. Recipe is typed below along with a scanned copy.

QUICK FUDGE ICING

Mix in saucepan 1 cup sugar and 1/4 cup cocoa. Add 1/4 cup butter, 1/2 cup milk, 2 tbsp. white corn syrup, 1/8 tsp. salt. Stir and bring to a full rolling boil. Boil vigorously, stirring occasionally, for 3 minutes. (Cocoa syrup must become thick and coat the spoon, so be sure that the mixture boils hard.) Cool. Beat in 1 1/2 to 2 cups sifted confectioners’ sugar and 1 tsp. vanilla. Let stand until icing is of spreading consistency.

NOTE: Cocoa syrup may be cooled quickly in ice water before adding confectioners’ sugar and vanilla.

Here’s an old handwritten recipe on a slip of paper, the directions are sparse but easy enough to figure out (I added my comments underneath the recipe). Date unknown. Recipe is typed below along with a scanned copy.

Orange Butter Frosting

1 Tabls grated orange rind
1/2 teas grated lemon rind
1/4 cup orange juice
2 teas lemon juice
3 tabls butter
1 egg yolk
1/8 teas salt
3 cups sifted pulverized sugar

Add orange and lemon rind to fruit juices and let stand 10 min. Cream butter, add egg yolk, salt, 1/2 sugar gradually then rest sugar then sprinkle sides of cake with coconut. Garnish with orange segments.

*RecipeCurio Note: The directions aren’t very clear, but I believe after creaming the butter and egg yolk, you mix with the fruit juices, add sugar gradually. After mixing all the ingredients together, you frost the cake and then sprinkle with coconut and garnish with orange segments.

Here’s a recipe from Cool Whip and Jell-O for a creamy frosting that was clipped from two different sources: a magazine and a cool whip lid label, dates unknown for both. Recipe is typed below along with scanned copies.

Smooth’n Creamy Frosting

1 package (4-serving size) JELL-O Brand Vanilla Flavor Instant Pudding and Pie Filling (or any other flavor)
1/4 cup confectioners’ sugar
1 cup cold milk
1 container (8 oz.) BIRDS EYE COOL WHIP Non-Dairy Whipped Topping, thawed

Easy as 1, 2, 3.

1. Combine pudding mix, sugar, and milk in small bowl.
2. Beat slowly with rotary beater or at lowest speed of an electric mixer until well blended, about 1 minute.
3. Fold in whipped topping. Spread on cake at once. Makes about 4 cups or enough for two 9-inch layers.

Note: Store frosted cake in refrigerator.

This recipe was clipped from a magazine and it’s a filling for tart shells, sounds delicious! Date of recipe is unknown and it’s typed out below along with a scanned copy.

RHUBARB CHIFFON FILLING

Rhubarb, cut, 3 cups
Sugar, 2/3 cup
Salt, 1/4 teaspoon
Water, cold, 3/4 cup
Gelatine, unflavored, 4 teaspoons
Eggs, separated, 3
Mint flavoring, few drops
Corn sirup, light, 6 tablespoons

Cook rhubarb with sugar, salt and 1/2 cup of water until tender, about 10 minutes.

Meanwhile soften gelatine in remaining 1/4 cup water and dissolve in hot cooked rhubarb.

Beat egg yolks slightly with fork, add 3 or 4 tablespoons of the hot mixture to the egg yolks, then combine with remaining hot mixture, stirring well. Chill until slightly thickened.

Combine egg whites with mint flavoring and corn sirup; add dash of salt. Beat with rotary beater until mixture is light and fluffy and will hold its shape.

Fold lightly into slightly thickened rhubarb mixture, mixing just enough to give a marbled effect. Pile into 6 tart shells. Chill until firm.

NOTE: To deepen pink color, add a few drops of pink or red food coloring after addition of eggs.

This recipe was written on a slip of paper and found in a large collection of recipes, date unknown. Recipe is typed below along with a scanned copy (front side only).

Angel Mallow Frosting

1/2 c. sugar
2 egg whites
2 T. water
2 c. Kraft Marshmallow Creme
1/2 t. vanilla

Combine sugar, egg whites and water in double boiler; beat with electric or rotary beater over boiling water until soft peaks form. Add marshmallow creme; beat to stiff peaks. Remove from heat; beat in vanilla.

Fills and frosts 2 9-inch cake layers.

This recipe was printed on the back of a Cool Whip lid label, date unknown. Recipe is typed below along with a scanned copy.

MINT FROSTING

Blend 1/4 teaspoon peppermint extract and 3 drops green food coloring into 2 cups thawed Cool Whip. Frost tops of two 8-inch cake layers or top and sides of an 8-inch square cake. Garnish with mint leaves and chocolate curls, if desired.