This old recipe was clipped from a newspaper, date unknown. Recipe is typed below along with a scanned copy (the last part of the directions are not showing on the scan since they were on top of another column in the original).

Mrs. Doslak suggests decorating the cookies with nuts or raisins before baking. They come out golden brown and stay moist for days she adds. Her recipe makes 3 dozen.

Honey Sponge Cookies

1/2 cup margarine
1/2 cup sugar
2 egg whites
2 egg yolks
Grated rind from 1/2 orange
1/2 cup milk
1/2 cup honey
3 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 cup raisins or coconut
1/2 cup chopped nuts or dates
2 cups flour

Cream egg yolk, margarine and sugar together until they’re well blended, light and fluffy. Combine honey and milk and add grated orange rind. Stir until the mixture can be poured. Then add alternately to the first mixture with flour, baking powder and salt which have been sifted together.

Beat egg whites until they stand in stiff peaks, then fold into the batter. Drop by spoonfuls on greased baking sheet, about 2 inches apart. Decorate and bake for 12 minutes at 375 degrees.

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

BRICKLE BARS

1 1/2 cups sifted flour
3/4 cup packed brown sugar
1/2 cup softened butter or margarine
1/2 tsp. salt
1 6-oz. package butterscotch bits
1/4 cup light corn syrup
2 tbsp. shortening
1 tbsp. water
2 cups coarsely chopped walnuts

Blend together flour, brown sugar, butter and one-quarter teaspoon salt. Press into bottom of a lightly greased 9-by-13-inch baking pan. Bake at 375 degrees for 10 minutes.

Combine remaining salt, butterscotch bits, corn syrup, shortening and water in top of double boiler. Stir over hot water until smooth and melted. Blend in walnuts.

Spread evenly over baked crust. Bake at 375 degrees for eight minutes. Cool slightly, then cut into bars.

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

BLONDE BRICKLE BROWNIES

1 1/2 cups sifted flour
1 tsp. baking powder
1/2 tsp. salt
1/2 cup butter
1 cup granulated sugar
1/2 cup packed brown sugar
2 eggs
1 tsp. vanilla
1 6-oz. package (1 cup) Bits ‘O Brickle

Sift together flour, baking powder and salt. Cream butter with both sugars. Add eggs and vanilla and beat until fluffy. Stir in flour mixture. Stir in brickle bits.
Pour batter into a 9-by-12-inch greased baking pan. Bake at 350 degrees for 30 minutes. Cool, then cut into bars.

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

PEANUT BUTTER BARS

1/2 cup butter
1/2 cup sugar
1/2 cup light brown sugar, firmly packed
1 egg
1/3 cup creamy-style peanut butter
1/2 tsp. baking soda
1/4 tsp. salt
1/2 tsp. vanilla extract
1 cup flour
1 cup quick-rolled oats
1 (6-oz.) pkg. semi-sweet chocolate pieces
1/2 cup confectioners’ sugar
1/4 cup creamy-style peanut butter
2 to 4 Tb. milk

Mix together first ten ingredients and spread in a 13x9x2-inch baking pan. Bake at 350° for 20 to 25 minutes until lightly browned. Immediately sprinkle chocolate pieces on top, allow to melt, and spread evenly over top. Mix last three ingredients and drizzle over chocolate. Cool and cut into small bars.

This recipe was clipped from a newspaper and is from IGA Home Economist Lois Young, date unknown. Recipe is typed below along with a scanned copy.

COWBOY COOKIES

1 cup shortening
1 cup white sugar
1 cup brown sugar
2 eggs
1 tsp. vanilla
2 cups flour
1 teaspoon soda
1/2 tsp. salt
1/2 tsp. baking powder
2 cups rolled oats
6-oz. package chocolate chips

Cream shortening and sugars; add eggs and vanilla. Blend well. Sift flour, soda, salt and baking powder together and add to this. Shape into balls with hands and place on greased baking sheet. Bake in a 350° oven for about 15 minutes. P.S. These are great for school lunches or after school snacks.

This recipe was clipped from a newspaper, date unknown. It could be a promo piece for Hershey’s since its chocolate chips are mentioned as an ingredient. Recipe is typed below along with a scanned copy.

MILK CHOCOLATE CHIP MARSHMALLOW FUDGE

3/4 cup evaporated milk
1/4 cup butter or margarine
2 1/4 cups sugar
1 3/4 cups (7-ounce jar) marshmallow creme
2 cups (11.5 ounce package) HERSHEY’S Milk Chocolate Chips
1 teaspoon vanilla
1 cup chopped nuts, optional

Combine evaporated milk, butter or margarine, sugar and marshmallow creme in a heavy 3-quart saucepan. Cook over medium heat, stirring constantly, until mixture begins to boil. Continue cooking and stirring 5 minutes; remove from heat. Immediately add HERSHEY’S Milk Chocolate Chips and vanilla, stirring until chips are melted. Add nuts, if desired. Pour into a buttered 9-inch square pan; cool completely before cutting. About 3 pounds.

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

Look at the ingredients in these bar cookies. They’re just brimming with goodness! Carrots, raisins, oatmeal, whole wheat flour, wheat germ. And the best part is that they’re low in cholesterol and saturated fat because these bars are baked with egg whites, nonfat dry milk and safflower oil. Safflower oil is not only cholesterol free, but low in saturated fat and highest of all vegetable oils in cholesterol-lowering polyunsaturated fat. (These cookies travel well, so why not send some off to the kids in school or have on hand for Halloween treats?)

CARROT-ORANGE OATMEAL BARS

1/2 cup Hollywood Safflower Oil
3 egg whites
1/4 cup water
1 1/4 cups firmly-packed light brown sugar
1 teaspoon grated orange peel
1 3/4 cups old fashioned oats (uncooked)
1 1/4 cups whole wheat flour (unsifted)
1/4 cup wheat germ
1/4 cup nonfat dry milk
1 teaspoon baking powder
1/2 teaspoon salt
1 cup shredded carrots
1 cup raisins

Preheat oven to 350°F. Oil a 9-inch square baking pan; set aside. In a large bowl combine safflower oil, egg whites, water, brown sugar and orange peel; mix well. In another bowl combine oats, flour, wheat germ, dry milk, baking powder and salt. Add to oil mixture; mix well. Stir in carrots and raisins. Spread in prepared pan. Bake until a cake tester inserted in the center comes out clean, about 35 minutes. Remove from oven; let stand for 10 minutes. Loosen edges with a metal spatula; turn onto a wire rack to cool. Cut into 2 x 1-inch bars. Store in a tightly covered container.

YIELD: 36 bars

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

BANANA PEANUT BARS

1/3 cup butter or margarine
3/4 cup sugar
2 eggs
1 cup mashed ripe bananas
1 cup unsifted all-purpose flour
1/2 tsp. salt
1 tsp. baking powder
1/2 tsp. baking soda
1 1/2 cups uncooked old-fashioned oats
3/4 cup chopped peanuts

Combine all ingredients in a large bowl and mix well. Spread in a greased 13-by-9-by-2-inch baking pan and bake in 375-degree oven for 25 minutes or until cake tester inserted in center comes out clean. Cool. Cut in two-inch squares and wrap individually in colored foil.