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

Pineapple Scotch Bars

FOR MRS. L. R. SCHAFER, 233 1/2 Crosby st., and the others who have been asking for a reprint of the recipe for tasty Pineapple Scotch Bars, here it is. As you get down the brown sugar and flour canisters, and pre-heat the oven, be thinking of a good place to hide these delectable cookies for 24 hours. They’re better when allowed to season for that length of time.

FILLING

1/4 cup sugar
1 1/2 tablespoons cornstarch
1 1/2 cups crushed pineapple, lightly drained
3 tablespoons apricot jam

CRUST

1 1/2 cups sifted all-purpose flour
1/2 teaspoon soda
1/2 teaspoon salt
1 1/2 cups uncooked rolled oats
1 cup brown sugar, packed
3/4 cup shortening

To make the filling, blend sugar and cornstarch. Stir into pineapple with jam. Cook and stir over low heat until thick and clear. Cool while making crust.

Crust: Sift together flour, soda and salt. Mix with oats and brown sugar. Work in shortening until mixture is crumbly. Spread half of crumb mixture evenly over bottom of 9-inch square pan. Cover with pineapple filling, spreading evenly to edge and corners. Sprinkle remaining crumb mixture over top. Carefully press down crumbs to make a smooth top.

Bake at 375 degrees for 35 to 40 minutes. Cool. Cut into bars or squares the next day.

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

Plum bars

2 cups sliced prune plums
1 1/2 cups flour
1 1/2 cups uncooked quick cooking or old fashioned oats
1 cup brown sugar
1 tsp. baking powder
3/4 cup butter
1/4 tsp. salt

Prepare plums. Mix together flour, oats, brown sugar and baking powder. Cut in butter until crumbly. Spoon 2/3 of mixture into a 9×13-inch pan and pat down firmly. Arrange sliced plums over top. Sprinkle with remaining crumb mixture. Bake at 300 degrees for 35 minutes. While warm, cut into bars. Makes approximately 2 1/2 dozen bar cookies.

This recipe comes from the back of a CoolWhip label, date unknown. Recipe is typed below along with a scanned copy for archives.

FRUIT-TOPPED CHEESE PIE

1 package (8 oz.) cream cheese, softened
1/3 cup sugar
1-3/4 cups (4 oz.) BIRDS EYE COOL WHIP Whipped Topping, thawed
1 packaged graham cracker crumb crust
1 cup canned cherry pie filling

Beat cheese and sugar until creamy. Mix in topping. Spoon into crust; add pie filling around edge of pie. Chill at least 3 hours. Garnish with additional whipped topping if desired.

This recipe comes from the back of a CoolWhip label, date unknown. Recipe is typed below along with a scanned copy for archives.

PUMPKIN GINGERSNAP PIE

1-1/2 cups cold half and half or milk
1 package (4-serving size) JELL-O Vanilla Flavor Instant Pudding and Pie Filling
3-1/2 cups (8 oz.) BIRDS EYE COOL WHIP Whipped Topping, thawed
1 cup each chopped pecans and gingersnaps
1/2 cup canned pumpkin
1-1/2 tablespoons pumpkin pie spice
1 packaged graham cracker crumb crust

Beat half and half and pie filling mix in large mixing bowl with wire whisk 1 minute. Let stand 5 minutes. Fold in topping and remaining ingredients; spoon into crust. Freeze until firm. Let stand at room temperature 10 minutes to soften. Store in freezer.

Here are three different recipe clippings for Kellogg’s Rice Krispies squares, they’re almost identical but I’ll point out the differences below (underneath the recipe and scanned copies). You’ll also find some vintage variations here: Vintage Rice Krispies Recipe Card & Clipping. I’ve typed out one of the recipes below (I chose the one that included microwave directions as well as the conventional method).

RECIPE

RICE KRISPIES Treats

6 cups KELLOGG’S RICE KRISPIES Cereal
1/4 cup PARKAY* Margarine
1 (10 1/2 oz.) bag KRAFT* Miniature Marshmallows

MICROWAVE: Microwave margarine in large mixing bowl on high for 45 seconds or until melted. Add KRAFT marshmallows; stir to combine. Microwave 1 1/2 minutes or until smooth, stirring after 45 seconds. Immediately add KELLOGG’S RICE KRISPIES cereal; stir until well coated. Press mixture into greased 13x9x2-inch pan. Cool; cut into squares.

Yield: 24 squares, 2×2 inches.

CONVENTIONAL: Melt margarine with KRAFT marshmallows in large saucepan over low heat. Stir until completely melted. Remove from heat. Add KELLOGG’S RICE KRISPIES cereal; stir until well coated. Continue as directed above.

RecipeCurio Notes:

1. One clipping specifies that 1-10 oz. package of marshmallows is about 40 regular size or 4 cups KRAFT miniature marshmallows.
2. You’ll notice that one recipe states to use only 5 cups of Kellogg’s Rice Krispies cereal, this matches the vintage recipe from the 1950’s so maybe it’s an older recipe.

This recipe was clipped from a magazine and is a promo piece for Crisco, date unknown. Recipe is typed below along with a scanned copy.

Crisco
IRRESISTIBLE PEANUT BUTTER COOKIES

1/2 cup Crisco all-vegetable shortening
3/4 cup Jif creamy peanut butter
1-1/4 cups firmly packed light brown sugar
3 tablespoons milk
1 tablespoon vanilla
1 egg
1-3/4 cups all-purpose flour
3/4 teaspoon salt
3/4 teaspoon baking soda

1. Heat oven to 375°F. Place sheets of foil on countertop for cooling cookies.
2. Combine shortening, peanut butter, brown sugar, milk, and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Add egg. Beat just until blended.
3. Combine flour, salt, and baking soda. Add to creamed mixture at low speed. Mix just until blended.
4. Drop by heaping teaspoonfuls 2 inches apart onto ungreased baking sheet. Flatten slightly in crisscross pattern with tines of fork.
5. Bake at 375°F for 7 to 8 minutes, or until set and just beginning to brown. DO NOT OVERBAKE. Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely.

Makes about 3 dozen cookies.

This recipe was clipped from a magazine and is a promo piece for Crisco, date unknown. Recipe is typed below along with a scanned copy.

Crisco
ULTIMATE CHOCOLATE CHIP COOKIES

3/4 cup Butter Flavor Crisco all-vegetable shortening
1-1/4 cups firmly packed light brown sugar
2 tablespoons milk
1 tablespoon vanilla
1 egg
1-3/4 cups all-purpose flour
1 teaspoon salt
3/4 teaspoon baking soda
1 cup semi-sweet chocolate chips
1 cup coarsely chopped pecans (optional)*

*If nuts are omitted, add an additional 1/2 cup chocolate chips.

1. Heat oven to 375°F. Place sheets of foil on countertop for cooling cookies.
2. Combine shortening, brown sugar, milk, and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Beat egg into creamed mixture.
3. Combine flour, salt, and baking soda. Mix into creamed mixture just until blended. Stir in chocolate chips and pecan pieces.
4. Drop rounded tablespoonfuls of dough 3 inches apart onto ungreased baking sheet.
5. Bake one baking sheet at a time at 375°F for 8 to 10 minutes for chewy cookies, or 11 to 13 minutes for crisp cookies. DO NOT OVERBAKE. Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely.

Makes about 3 dozen cookies.

This recipe card for Chex party mix looks like it was a magazine pull-out and found in a large collection of recipes. Date unknown but likely 1980’s – 2000. Recipe is typed below along with a scanned copy.

Party Mix

Party Mix may be frozen, so make a double batch. Thaw at room temperature in container in which it was stored.

6 tablespoons butter or margarine
1 teaspoon seasoned salt
4 teaspoons Worcestershire sauce
2 cups Corn Chex cereal
2 cups Rice Chex cereal
2 cups Wheat Chex cereal
3/4 cup salted mixed nuts

Preheat oven to 250°. Heat butter in 13 x 9 x 2-inch baking pan in oven until melted. Remove. Stir in seasoned salt and Worcestershire sauce. Add Chex and nuts. Mix until all pieces are coated. Heat in oven 45 minutes. Stir every 15 minutes. Spread on absorbent paper to cool.

Microwave Oven:

Follow recipe above using 2-quart glass baking dish. After all pieces are coated with butter mixture, microwave on high setting 7 minutes or until crisp, stirring every 2 minutes. Spread on absorbent paper to cool. Store tightly covered.

Makes 6 3/4 cups.