This recipe was clipped from cardboard packaging, likely a box of dates. Date unknown. Recipe is typed below along with a scanned copy.

DATE AND NUT CAKE

2 1/2 cups sifted all-purpose flour
1/2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter or other shortening
1 cup sugar
2 eggs
1 cup sour or buttermilk
1 teaspoon grated orange rind
1/2 cup chopped nuts
1/2 cup finely cut dates
1/3-1/2 cup orange juice

Sift together first four ingredients. Cream butter, gradually blend in sugar. Add eggs, one at a time, and beat until light and fluffy. Add dry ingredients alternately with the milk, blending thoroughly after each addition. Fold in orange rind, nuts and dates. Pour into greased 9-inch tube pan, and bake in a moderately slow oven (325°F.) for about 1 hour, until cake feels firm when lightly touched. Immediately upon removing from oven, pour orange juice over cake. Let stand about two minutes, then loosen sides of cake and turn out of pan to cool. If desired, decorate with strips of dates and maraschino cherries. Serve with sweetened whipped cream or your favorite sauce.

This recipe was clipped from cardboard packaging, likely a box of dates. Date unknown. Recipe is typed below along with a scanned copy.

DATE DROP COOKIES
(Makes about 4 dozen)

1 1/2 cups sifted all-purpose flour
3/4 teaspoon soda
1/2 teaspoon salt
2/3 cup butter or margarine
1 cup brown sugar, firmly packed
2 eggs
1/3 cup water
3/4 cup chopped walnuts or pecans
1½ 7-oz. pkgs. finely cut dates

Sift flour with soda and salt. Cream butter, gradually blend in sugar. Add eggs, one at a time, and beat until light and fluffy. Add sifted dry ingredients alternately with the water, beating well after each addition. Stir in nuts and dates. Drop by teaspoonfuls onto greased cookie sheets about 2 inches apart. Top with nut halves, if desired. Bake in a moderately hot oven (400°F.) for 12 to 15 minutes, until delicately browned.

This recipe was typed onto a slip of paper and is a bit ragged along one edge, date unknown. Ingredients are specified for both 2 loaves and 1 loaf of date nut bread. Recipe is typed below along with a scanned copy.

DATE NUT BREAD
loaves – 2
(1 loaf measurements in brackets)

1-1/4 C. dates (1/2 & 1/8C)
1 t. B. soda (1/4 t.)
3 T. Butter (1-1/2 T.)
1 C. Boiling Water (1/4 C.)

3 eggs (2 eggs)
1 C. White Sugar (1/2 C.)
2 1/2 C. sifted flour (1 1/4 C.)
1 t. B. powder (1/2 t.)
1/2 t. salt (or more) (1/4 t.)
2 t. vanilla (1 t.)
1 C. nuts (1/2 C. nuts)

Cut dates add soda, water, and butter mix and cool

beat eggs and add sugar
combine with dates

add sifted dry ingredients
add vanilla & nuts
325° – 40 min

This recipe was clipped from cardboard packaging, likely a box of dates. Date unknown. Recipe is typed below along with a scanned copy.

DATE-NUT BARS
(Makes about 30)

1 cup sifted all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup butter or other shortening
1 cup sugar
2 eggs
1 teaspoon vanilla
1½ 7-oz. pkgs. finely cut dates
1 cup coarsely chopped nuts

Sift together flour, baking powder and salt. Cream butter, gradually blend in sugar. Add eggs, one at a time, and beat until light and fluffy. Add vanilla. Gradually blend in dry ingredients, beating well after each addition. Fold in dates and nuts. Spread evenly in a greased, rectangular pan (7x11x1½ inches). Bake in a moderate oven (375°F.) about 30 minutes, until firm when lightly touched. When cool, sprinkle top with confectioners’ sugar, and cut into bars.

This recipe was clipped from cardboard packaging, likely a box of dates. Date unknown. Recipe is typed below along with a scanned copy.

DATE PEANUT BUTTER GEMS
(Make about 4 dozen)

2 cups sifted all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup shortening
3/4 cup peanut butter
1/2 cup sugar
1/2 cup light corn syrup
2 eggs
1 teaspoon vanilla
1 cup (7 ozs.) finely cut dates
1/4 cup milk

Sift flour with baking powder and salt. Cream together shortening and peanut butter. Add sugar gradually, creaming well after each addition. Add syrup slowly, beating well. Beat in eggs, one at a time. Blend in vanilla and dates. Add sifted dry ingredients alternately with the milk, blending thoroughly after each addition. Drop by teaspoonfuls onto greased cookie sheets, and bake in a moderate oven (375°F.) about 15 minutes, until delicately browned.

This old recipe was written on the back of a small yellow envelope, date unknown. Recipe is typed below along with a scanned copy.

Orange Blossom Squares

Preheat oven 350°F.
40-45 mins

Sift together

2 1/2 c sifted flour
2 tsp baking powder
1/2 tsp salt – set aside

Blend 1 1/2 c sugar
3/4 c shortening
1 tsp vanilla

Beat in 2 eggs

Stir in flour mixture alternately with 1/2 c milk

Fold in one 6 oz. pkg. (1 c.) chips *RecipeCurio Note: I believe this refers to chocolate chips

Pour into greased pan 15x10x1

Orange Glace

1 c confectioners sugar
2 tbs orange juice
1/2 tsp shredded orange rind
stir until smooth

This recipe was written on the back of a calender page dated 1976. Recipe is typed below and is a bit different since the baking directions are first and the mixing directions are underneath. Scanned copy of the recipe is at the bottom.

Blueberry Muffins
12

2 TBL butter
1 c. sugar
1/2 c. water
1/2 tsp salt
2 c. flour
4 tsp B.P.
1 egg
1 1/2 to 2 c. floured berries

Half fill – greased cupc. pan or use liners. Batter is heavy. Bake 370°.

Beat well one egg. Add 1/2 c. water & butter. Make well in center of dry ingred. Just mix. Pour berries. Mix lightly.

This handwritten recipe card was found in a large collection, date unknown. Recipe is typed below along with a scanned copy.

Blueberry Muffins

2 c. sifted all-purpose flour
3 tsp. baking powder
1/2 tsp. salt
1/4 c. sugar
1 egg, well beaten
1 c. milk
6 Tbsp. melted shortening
1 c. blueberries
1 Tbsp. sugar

Sift together flour, baking powder, salt & 1/4 c. sugar.

Combine egg, milk and shortening and add all at once to flour mixture. Stir until dry ingredients are moist but still lumpy. Fold in blueberries.

Fill greased muffin pans 2/3 full.

Sprinkle with 1 Tbsp. sugar.

Bake in hot oven (400°F) about 25 minutes.

Makes 1 dozen muffins.