This recipe was clipped from a newspaper, date unknown. Recipe is typed below along with a scanned copy (click to view a larger copy).

TRIPLE-DECKER FUDGE

Peanut Butter Layer

1 cup brown sugar
2 cups white sugar
1 cup milk
2 tbsp. light corn syrup
1/4 tsp. salt
1 tbsp. butter
2 tbsp. peanut butter

Put sugar, milk and corn syrup in a large (about three-quart) saucepan. Cook, stirring frequently, over moderate heat until the fudge reaches the soft ball stage. Remove from heat.

Add salt, butter and peanut butter. Do not stir. Cool until you can put your hand comfortably on the bottom of the pan. Beat (by hand) until creamy and until the ripples made by the spatula begin to firm up. Quickly pour into buttered 9-by-13-inch cake pan.

Chocolate layer

3 cups white sugar
3 squares chocolate, unsweetened
1 cup milk
2 tbsp. corn syrup
1 tsp. vanilla
1 tbsp. butter

While the peanut butter fudge is cooling, you can begin cooking the chocolate fudge. First, shave or chop the chocolate squares so they will melt easier. Cook the sugar, chocolate, milk and corn syrup on the stove (moderate heat, stirring frequently) until soft-ball stage. Remove from heat.

Add vanilla and butter. Don’t stir. Allow to cool. When cool, beat until creamy and spread on top of the peanut butter layer.

Penuche layer

1 cup brown sugar
2 cups white sugar
1 cup milk
2 tbsp. corn syrup
1 tbsp. butter
1 tsp. vanilla

Cook the sugars, milk and corn syrup to a soft ball stage. Remove from heat. Add the butter and vanilla. Don’t stir. When cool, beat until creamy and spread on top of the chocolate layer.

Allow the fudge to set a few minutes. Then slice into strips about one inch wide. If you are using a 9-by-13-inch pan, you should have 13 nine-inch strips.

Turn the pan upside down and gently tap the bottom until the strips fall out. Cut into pieces.

This recipe comes from a promo sheet by Nestle Milk Chocolate Morsels, date unknown. Recipe is typed below along with a scanned copy.

Milk Chocolate Pecan Bars

COOKIE BASE:

1 cup unsifted flour
1/2 cup firmly packed brown sugar
1/2 measuring teaspoon baking soda
1/4 measuring teaspoon salt
1/4 cup butter, softened

TOPPING:

One 11-½-oz. pkg. (2 cups) Nestle Milk Chocolate Morsels
2 eggs
1/4 cup firmly packed brown sugar
1 measuring teaspoon vanilla extract
1/4 measuring teaspoon salt
1 cup chopped pecans, divided

COOKIE BASE: Preheat oven to 350°F. In large bowl, combine flour, brown sugar, baking soda and salt; mix well. Cut in butter with pastry blender or two knives until mixture resembles fine crumbs. Press evenly into greased 13″ x 9″ x 2″ baking pan.

Bake at: 350°F.
Time: 10 minutes

Pour Topping over cookie base; sprinkle with 1/2 cup pecans.

Bake at: 350°F.
Time: 20 minutes

Cool; cut into 2″ x 1″ bars.

TOPPING: Melt over hot (not boiling) water, Nestle Milk Chocolate Morsels; remove from heat. In small bowl, combine eggs, brown sugar, vanilla extract and salt; beat 2 minutes at high speed on electric mixer. Add melted chocolate; mix well. Stir in 1/2 cup pecans.

Makes: 4-1/2 dozen 2″ x 1″ bars

This recipe comes from a promo sheet by Nestle Milk Chocolate Morsels, date unknown. Recipe is typed below along with a scanned copy.

Chocolate Almond Bark

One 11-½-oz. pkg. (2 cups) Nestle Milk Chocolate Morsels
1 measuring tablespoon vegetable shortening
1/2 cup whole almonds
1/2 cup raisins

Combine over hot (not boiling) water, Nestle Milk Chocolate Morsels and shortening. Heat until morsels are melted and mixture is smooth. Remove from heat and stir in almonds and raisins. Spread into a waxed paper-lined 13″ x 9″ x 2″ baking pan.* Chill in refrigerator about 15 minutes; remove and score top with tines of fork to resemble bark. Return to refrigerator and chill until ready to serve, at least 30 minutes. Before serving, break into bite-size pieces.

Makes: 1 lb. candy

*Make waxed paper long enough so that candy can be easily lifted out of the pan.

This recipe is the last of 3 cookie recipes printed in a newspaper column written by Betty Harvey, date unknown. I’d guess this was printed in the 1940’s or 1950’s based on the picture of Betty and information on the back of the clipping (see first recipe here: Raisin Cookies Recipe). Recipe is typed below along with a scanned copy for archives.

Drop Cookies

Sift 1 3-4 cup flour, 1-2 teaspoon soda, 1-4 teaspoon salt. Beat 1 egg add 1-2 cup brown sugar and blend well. Add 1-2 cup honey or corn sirup and beat thoroughly. Add sifted dry ingredients, alternately with 1-2 cup sweet milk and beat until smooth. Mix 1-2 cup melted butter or other shortening with 2 squares melted chocolate and beat until blended. Add this to first mixture. Add 1 teaspoon vanilla and 1-4 to 1-2 cup nuts. Set in icebox and chill thoroughly. Drop from teaspoon on greased cookie sheet and bake at 325 degrees for 10 to 12 minutes. Frost if desired.

This recipe is the second of 3 cookie recipes printed in a newspaper column written by Betty Harvey, date unknown. I’d guess this was printed in the 1940’s or 1950’s based on the picture of Betty and information on the back of the clipping (see first recipe here: Raisin Cookies Recipe). Recipe is typed below along with a scanned copy for archives.

Here is a recipe sent in by Mrs. G. E. Bullock, Jr., for spice cookies which she says are very delicious:

Spice Cookies

Cream 1-2 cup shortening and 1 1-2 cups brown sugar. Add 2 well beaten eggs and 1-2 teaspoon nutmeg. Sift 2 1-4 cups flour with 1-4 teaspoon baking soda. Add flour alternately with 1-2 cup sour milk or buttermilk. Mix thoroughly. Mix 1-4 cup sugar with 1 teaspoon cinnamon. Drop dough from a teaspoon into cinnamon sugar mixture. Toss lightly until coated. Place cookies several inches apart on greased cookie sheet and bake about 13 minutes in moderate oven 350 degrees. Makes about 5 dozen small cookies.

This recipe is 1 of 3 cookie recipes printed in a newspaper column written by Betty Harvey, date unknown. I’d guess this was printed in the 1940’s or 1950’s based on the picture of Betty and information on the back of the clipping. Recipe is typed below along with a scanned copy (some info at the bottom of the recipe is not included in the scan since it’s on the next column).

By BETTY HARVEY
Home Economics Editor

IF THERE ARE children in the family no homemaker can have too many cookie recipes. Whatever kind of cookies your children prefer I am sure that the following recipes will please them.

Mrs. E. D. Hancock, Peninsula, sent in an excellent recipe for raisin cookies. They not only taste good but provide a quantity of iron through the raisins. Mrs. Hancock is the winner of the $1 award for today.

Raisin Cookies

Boil 1 cup water and 2 cups seedless raisins together for 5 minutes, cool. Cream 1 cup shortening and add 2 cups sugar. Then beat in 3 eggs that have been slightly beaten. Add 1 teaspoon vanilla and cooled raisin mixture. Sift together 4 cups sifted flour, 1 teaspoon baking powder, 1 teaspoon soda, 2 teaspoons salt, 1 1-2 teaspoons cinnamon, 1-4 teaspoon nutmeg, 1-4 teaspoon allspice. Add to raisin mixture and blend well. Add 1 cup chopped nuts. Chill dough. Drop by teaspoonfuls on a greased baking sheet. Bake at 400 degrees for 10 to 15 minutes.

Makes about 5 dozen cookies, depending on size.

This recipe comes from the newspaper column “Winter Texan Times Recipes”, date unknown. Recipe is typed below along with a scanned copy.

From The Kitchen
By VIRGINIA SUNDERMAN

I was recently given an unusual fudge recipe by Beverly Bernhardt of Tradewinds Park, Mission. Beverly said she received it from Bethany Keenan, a good friend in Minnesota. So this is a well-traveled recipe. It is a good one, too. I can vouch for it since I tried it out the day after I received the recipe. Maybe you’d like to try it, too, for something special. Here, then, is:

Beverly’s Oatmeal Fudge

1 c. white sugar
1 c. brown sugar
1/2 c. butter or margarine
1/2 c. whipping cream (or canned milk)
1 c. quick oatmeal (not instant)
1 c. chocolate chips
1 c. miniature marshmallows
1 t. vanilla
1 c. chopped walnuts (optional)

In a large saucepan combine the sugars, butter and cream (or milk). Bring to a good boil and boil for 2 minutes, stirring all the time. Turn off burner and stir in oatmeal. Let mixture stand for exactly 3 minutes. Add chocolate chips and stir until melted. Add marshmallows, vanilla and nuts. Stir until marshmallows are melted a little. Pour into an 8″ x 8″ greased pan. Allow to cool. Be sure to watch the clock for both the 2 and the 3 minute times. It’s easy, quick, and delicious!

This recipe was clipped from a newspaper and published in 1986. Recipe is typed below along with a scanned copy.

BUTTERSCOTCH BROWNIES

1/2 cup butter or margarine, melted
2 cups brown sugar
2 eggs, slightly beaten
1 tsp. vanilla
2 cups flour
2 tsp. baking powder
1/4 tsp. salt
1 cup shredded coconut (optional)
1 cup chopped walnuts (optional)

Combine all ingredients, in order given, mixing well by hand. Batter will be very thick. Spread in two greased, 9-inch pie pans. Bake at 350 degrees for about 25 minutes. Cut while still warm. Store in airtight container if you like your brownies moist.