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

BUTTERSCOTCH STICKS

1 cup butter
2 cups brown sugar
2 eggs
1/2 tsp. vanilla
2 tsp. baking powder
2 cups flour
1/2 tsp. salt
1 1/2 cups chopped nuts

Melt butter and blend in sugar. Add eggs, beating after each addition until light and fluffy. Add vanilla, baking powder, flour and salt and mix well. Stir in nuts. Pour into a greased, 8-by-8-inch square pan and bake at 350 degrees for 30 minutes. Cool before cutting.

This recipe was clipped from a newspaper, date unknown. Recipe is typed below along with a scanned copy.

BUTTERSCOTCH BARS

2 cups sifted flour
1 tsp. baking soda
1/2 tsp. salt
1 cup butter or margarine
2/3 cup packed brown sugar
2/3 cup granulated sugar
2 eggs
1 tsp. vanilla
1/2 tsp. water
1 cup chopped walnuts
1 12-oz. package butterscotch bits

Sift together flour, baking soda in salt. In another bowl, cream butter and sugars with an electric mixer until fluffy. Add eggs, one at a time, beating after each addition. Blend in vanilla and water.

Gradually stir dry ingredients into creamed mixture, blending well. Stir in walnuts. Spread in a greased, 10½-by-15½-inch jelly roll pan. Sprinkle butterscotch pieces over top. Bake at 375 degrees for two minutes. Remove from oven and cut through batter with metal spatula to swirl butterscotch through batter. Bake 12 minutes longer, or until top springs back when touched. Cool briefly. Frost with a powdered sugar icing, if desired. Cut into bars.

This recipe comes from a promo slip from Nestle, date unknown. Recipe is typed below along with a scanned copy.

Cheese Crunchers

One 6-oz. pkg. (1 cup) Nestle Butterscotch Morsels
3 measuring tablespoons butter
1 cup graham cracker crumbs
1 cup chopped nuts
One 8-oz. pkg. cream cheese, softened
1/4 cup sugar
2 eggs
2 measuring tablespoons flour
1 measuring tablespoon lemon juice

Preheat oven to 350°F. Combine over hot (not boiling) water, Nestle Butterscotch Morsels and butter; heat until melted and smooth. Stir in graham cracker crumbs and nuts with a fork until mixture forms coarse crumbs. Reserve 1 cup crumb mixture for topping. Press remaining mixture into a 9″ square baking pan. BAKE at: 350°F. TIME: 12 minutes.

In large bowl, combine cream cheese and sugar; beat until creamy. Add eggs, one at a time, beating well after each addition. Blend in flour and lemon juice. Pour evenly over hot baked crust. Sprinkle top with reserved crumb mixture. BAKE at: 350°F. TIME: 25 minutes. Cool completely; cut into 2 1/4″ x 1″ bars. Refrigerate any leftover cookies. Makes thirty six 2 1/4″ x 1″ bars.

This recipe comes from a promo slip from Nestle, date unknown. Recipe is typed below along with a scanned copy. This recipe has different ingredient amounts specified than the one posted here earlier: Toll House Pan Cookies, this is because the pan size is different.

Original Toll House Pan Cookies

1 cup plus 2 measuring tablespoons unsifted flour
1/2 measuring teaspoon baking soda
1/2 measuring teaspoon salt
1/2 cup butter, softened
6 measuring tablespoons sugar
6 measuring tablespoons firmly packed brown sugar
1/2 measuring teaspoon vanilla extract
1 egg
One 6-oz. pkg. (1 cup) Nestle Semi-Sweet Real Chocolate Morsels
1/2 cup chopped nuts

Preheat oven to 375°F. In small bowl, combine flour, baking soda and salt; set aside. In large bowl, combine butter, sugar, brown sugar and vanilla extract; beat until creamy. Beat in egg. Gradually add flour mixture; mix well. Stir in Nestle Semi-Sweet Real Chocolate Morsels and nuts. Spread the Toll House Cookie dough into greased 9″ square pan. Bake at 375°F. for 20-25 minutes. Cool; cut into about 16 – 2″ squares. For a crisper pan cookie: Follow same directions but spread dough into greased 13″ x 9″ x 2″ pan. Bake at 375°F. for 12-15 minutes.

Makes: 24 2″ squares.

This recipe comes from a promo slip from Nestle, date unknown. Recipe is typed below along with a scanned copy.

Chocolate Butterscotch Scotcheroos

1 cup sugar
1 cup light corn syrup
1 cup peanut butter
6 cups oven-toasted rice cereal
One 6-oz. pkg. (1 cup) Nestle Semi-Sweet Real Chocolate Morsels
One 6-oz. pkg. (1 cup) Nestle Butterscotch Morsels

In large saucepan, combine sugar and corn syrup; bring just to a boil over moderate heat. Remove from heat; stir in peanut butter. Mix in oven-toasted rice cereal. Press into buttered 13″ x 9″ x 2″ pan. Melt over hot (not boiling) water, Nestle Semi-Sweet Real Chocolate Morsels and Nestle Butterscotch Morsels. Spread over cereal mixture. Chill in refrigerator until firm (about 15 minutes). Cut into 2″ x 1″ bars. Makes: forty-eight 2″ x 1″ bars.

This recipe comes from a promo slip from Nestle, date unknown. Recipe is typed below along with a scanned copy.

Choco-Mint Snaps

One 6-oz. pkg. (1 cup) Nestle Semi-Sweet Real Chocolate Morsels
1 3/4 cups unsifted flour
2 measuring teaspoons baking soda
1 measuring teaspoon cinnamon
1/4 measuring teaspoon salt
2/3 cup vegetable shortening
1/2 cup sugar
1 egg
1/4 cup corn syrup
1/4 measuring teaspoon peppermint extract
Sugar

Preheat oven to 350°F. Melt over hot (not boiling) water, Nestle Semi-Sweet Real Chocolate Morsels. Remove from heat and set aside. In small bowl, combine flour, baking soda, cinnamon and salt; set aside. In large bowl, combine shortening, sugar and egg; beat until creamy. Mix in corn syrup, peppermint extract and melted chocolate. Gradually blend in flour mixture. Shape dough into balls using one level measuring tablespoonful dough for each. Roll in sugar. Place on ungreased cookie sheets. BAKE at: 350°F. TIME: 12-15 minutes. Makes: thirty six 3″ cookies.

This old recipe was clipped from a newspaper, date unknown. Recipe is typed below along with a scanned copy. You’ll see on the scan that there is a tiny piece missing from the original recipe, I made a note below regarding that.

Honey Milk Balls

6 tablespoons honey
1/2 cup peanut butter
1 cup dried milk
1/2 cup crushed wheat flakes or powdered sugar

Blend honey and peanut butter and mix well. Add powdered milk gradually and work into the honey mixture well. Form into small balls and roll in the crushed wheat flakes or in powdered sugar. Chill until firm.*

*RecipeCurio Note: There’s a small piece of the clipping missing, I believe it originally stated to chill the balls until firm.

This vintage recipe was clipped from a newspaper, date unknown. Recipe is typed below along with a scanned copy.

THE PRIZE winning recipe combines honey, corn sirup and sugar in the tasty pecan filling. Mrs. Richey prefers a dark honey, and a light corn sirup.

Honey Pecan Pie

1/2 cup honey
1/2 cup corn sirup
1/2 cup brown sugar
3 tablespoons melted margarine or butter
3 eggs, slightly beaten
1/4 teaspoon salt
1 cup pecans
1 unbaked pie shell

Distribute pecans in bottom of pie shell. Combine other ingredients and pour over pecans. Bake at 425 degrees about 1 hour.