This handwritten recipe card gives quick instructions for Surprise muffins, date unknown. Recipe is typed below along with a scanned copy.

Surprise Muffins

1 egg well beaten
2 c flour
1 c milk
3 T melted shortening
3 t BP
3 tsp sugar
1/2 t salt

Filled greased muffin tins 1/2 full. Add a t of sugared blueberries, raspberries or blackberries – add to 2/3 full muffin batter. Bake in hot oven 25.

*RecipeCurio Note: To clarify directions, you fill the muffin tins 1/2 full with muffin batter, top with a teaspoon of berries then top with muffin batter until tins are 2/3 full. Bake in hot oven (400°) for 25 minutes.

This handwritten recipe card gives quick instructions for blueberry muffins, date unknown. Recipe is typed below along with a scanned copy.

Blueberry Muffins

2 c flour
3 t BP
2 T sugar
2 T melted shortening
1/2 t salt
1/2 c milk
1 egg
1 c blueberries well drained
400 – 20 min

This handwritten recipe was found in a large collection, date unknown. Recipe is typed below along with a scanned copy (front side only).

How to make Oatmeal Muffins

1 c. Quick Cooking Oats
1 c. Sour milk
1 egg
1/2 c. Brn. Sugar
1/2 c. Melted Shortening
1 c. Flour
1/2 tsp Salt
1 tsp. Baking Powder
1/2 tsp ” Soda

Soak oatmeal in sour milk 1 hour. Add egg. Beat well. Add sugar & mix. Add cooled short. Add flour – salt – B.P. & Soda. Bake in greased muffin tins 400° 15-20 min. Can add chopped nuts.

This recipe was clipped from a box of Jiffy Baking Mix, date unknown. Recipe is typed below along with a scanned copy.

FRUIT COBBLER
(6 servings)

Heat oven to 400°.
1 quart baking dish, well greased.

4 cups sliced apples (about 4 medium)
3/4 cup sugar
1 tsp. cinnamon or nutmeg
1 1/2 cups ‘JIFFY’ Baking Mix
1/2 cup milk
1 egg
3 tbsp. melted shortening

Combine apples, sugar and cinnamon. Pour into dish. Mix remaining ingredients until blended and drop by spoonfuls onto fruit. Bake 15 minutes; reduce heat to 350° and bake 10 minutes longer or until fruit is tender.

Serve warm with cream or brown sugar sauce. Peaches, cherries, or your favorite fruit may be substituted for apples.

This recipe was clipped from a box of Jiffy Baking Mix, date unknown. Recipe is typed below along with a scanned copy.

MUFFINS
(1 dozen muffins)

Heat oven to 400°.
Grease muffin pans.

2 cups ‘JIFFY’ Baking Mix
3 tbsp. sugar
3/4 cup milk
1 egg (slightly beaten)
2 tbsp. melted shortening

Combine ingredients. Stir well. Batter will be slightly lumpy. Fill prepared muffin cups 2/3 full. Bake 15 to 20 minutes.

If desired, add 2/3 cup blueberries, raspberries, raisins, chopped dates or dried apricots to above batter.

COFFEE CAKE
(1 coffee cake)

Heat oven to 350°.
Grease 8″ pan.

Prepare muffin recipe as directed above and spread into prepared pan. Cover with the following topping:

1/4 cup sugar
1 tbsp. ‘JIFFY’ Baking Mix
2 tsp. cinnamon
2 tbsp. soft butter or margarine
1/2 cup chopped nuts

Blend above ingredients and sprinkle over batter. Bake 25 to 30 minutes. Serve warm.

This recipe was clipped from a newspaper, date unknown but likely 1980’s or 1990’s since it’s cooking with a microwave. Recipe is typed below along with a scanned copy.

WHITEFISH FILLET ROLLS

1 cup coarsely chopped-zucchini
1 cup coarsely chopped mushrooms
4 green onions, thinly sliced
1 medium tomato, chopped
1 1/3 lbs. whitefish fillets
Lemon, pepper and salt to taste
Paprika

Combine zucchini, mushrooms and onion in a four-cup glass measure. Cover and microwave on High 2 1/2 to 3 1/2 minutes. Stir in tomato. Let stand one minute.

Sprinkle each side of fillets with lemon, pepper and salt.

Divide vegetable mixture among fish fillets. Roll vegetable-topped fillet and secure with a toothpick.

Place rolls, seam side down, in an eight-inch square glass dish. Sprinkle paprika over tops of fillets.

Cover with wax paper. Rotating dish midway through cooking, microwave on High three to four minutes, or until edges of fish are opaque.

Let stand one to two minutes. Makes four servings.

This recipe was clipped from the Beacon Journal newspaper, date unknown. The introduction mentions that this recipe used to be printed on the labels of Skippy Peanut Butter. Recipe is typed below along with a scanned copy.

EASY PEANUT BUTTER FUDGE

1/2 cup chunky peanut butter
1/2 cup evaporated milk
1/2 cup light or dark corn syrup
1/2 cup firmly packed brown sugar
1/2 tsp. salt
1 lb. sifted confectioners’ sugar

Mix together peanut butter, milk, corn syrup, brown sugar and salt in top of double boiler. Cook over boiling water, stirring frequently, 15 to 20 minutes or until thick.

Remove from heat and gradually stir in confectioners’ sugar. Press into greased 9-inch-square pan. Chill. Cut into 1-inch squares. About two pounds.

These two recipes come from the “Recipe Roundup” column of the Beacon Journal newspaper, date unknown but likely the 1980’s or 1990’s judging by the information on the back. Recipes are typed below along with a scanned copy.

Slice into a loaf of English muffins

By Jane Snow
Beacon Journal food writer

Imagine slicing into a loaf of English muffins. A loaf? Yes, readers tell us, the crunchy muffins taste even better when they’re homemade and baked in the shape of a loaf.

We’ve come up with two different recipes for English muffin bread for Lynn McCandless of Kent.

ENGLISH MUFFIN BREAD I

6 cups flour
2 envelopes dry yeast
1 tbsp. sugar
2 tsp. salt
1/4 tsp. baking soda
2 cups milk
1/2 cup water
Cornmeal

Combine three cups flour and the yeast, sugar, salt and soda. Heat milk and water until very warm and add to dry mixture, beating well. Stir in remaining flour to make a stiff dough.

Grease two loaf pans and sprinkle with cornmeal. Spoon dough into pans and sprinkle tops with cornmeal. Cover and let rise in warm place for 45 minutes. Bake at 400 degrees for 25 minutes. Remove from pans and cool. Slice and toast.

ENGLISH MUFFIN BREAD II

1 1/2 cups water
1/2 cup salad oil
4 1/4 cups all-purpose flour
1/4 cup sugar
2 tsp. salt
2 envelopes dry yeast
1 tsp. baking soda
Cornmeal

In small pan, heat water and oil until very warm, about 120 degrees. In large bowl, beat water and oil with two cups flour, the sugar, salt, yeast and soda for two minutes with an electric mixer. Stir in remaining flour by hand. Cover and let rise in warm place for one hour.

Grease one bread pan and sprinkle lightly with cornmeal. Turn dough onto floured surface and knead 10 times. Place dough in bread pan, cover and let rise for another hour. Bake at 375 degrees for 30 to 35 minutes, or until loaf sounds hollow when tapped.