This recipe was clipped from the Akron Beacon Journal, date unknown. Recipe is typed below along with a scanned copy.

PUMPKIN SQUARES

1 box yellow cake mix, minus one cup (do not use pudding cake)
1 stick oleo
1 egg
1 large can pumpkin (29 oz.)
2/3 cup evaporated milk
3/4 cup sugar
4 eggs
1 tsp. cinnamon

Combine cake mix, oleo and egg and mix throughly with fork. Spread in a 9-by-13-inch greased pan and bake at 350 degrees for 10 minutes. Filling: Mix together pumpkin, milk, sugar, eggs and cinnamon. Pour into crust. Topping: Combine one cup cake mix (saved from above) and one tablespoon melted oleo. Mix to crumb consistency and spread over filling. Bake for 60 to 65 minutes at 325 degrees. Cool before serving, then cut into small squares. Refrigerate after cool to keep firm.

The home economist from the University of Akron Department of Home Economics and Family Ecology who tested this recipe suggests you might want to add nutmeg, ground cloves or additional cinnamon to the filling. Add enough to suit your individual and family tastes.

This comes from a promo recipe card (paper) that I believe was distributed by the American Dairy Association (ADA), date unknown. Recipe is typed below along with a scanned copy.

Classic Butter Cookies
Yield: 7 to 8 dozen

1 cup (2 sticks) butter
1/2 cup sugar
1 egg
1/2 teaspoon almond extract
2 1/2 cups all-purpose flour

Cream butter in large mixing bowl. Gradually beat in sugar until light and fluffy. Beat in egg and almond extract. Gradually blend in flour. Chill dough for ease in handling. Preheat oven to 350°F. Roll dough out on lightly floured surface to 1/8 inch thickness. Cut into desired shapes using floured cookie cutters. Place on unbuttered cookie sheets. Bake 8 to 12 minutes, or until golden. Remove to wire racks to cool completely. Decorate as desired.

Variations:

Spritz: Make dough as directed. Do not chill. Fill cookie press. Use star attachment and form dough into circles or “S’s” on unbuttered cookie sheets. Bake as directed.

Gumdrop Cookies: Make dough as directed. Stir in 1 cup cut-up gumdrops (omit licorice) and 1 cup flaked coconut. Do not chill dough. Drop by rounded teaspoonfuls onto unbuttered cookie sheets. Bake as directed.

This comes from a promo recipe card (paper) that I believe was distributed by the American Dairy Association (ADA), date unknown. Recipe is typed below along with a scanned copy.

Holiday Buttercorn
Yield: Approx. 20 cups

16 cups popped popcorn
1 cup pecan halves
1 cup blanched whole almonds
1 cup walnut halves
2 cups firmly packed brown sugar
1 cup (2 sticks) butter
1/2 cup dark corn syrup
1/2 teaspoon salt
1/2 teaspoon baking soda

Preheat oven to 250°F. Put popcorn and nuts in a large roasting pan. Keep warm in a 250° oven. Put brown sugar, butter, syrup and salt in a large saucepan. Bring to a boil, stirring constantly. Stop stirring and cook to 250° on candy thermometer, about 5 minutes. Stir soda into carmel. Drizzle over popcorn; toss to coat. Bake in 250° oven 5 to 10 minutes. For crispier corn, bake 15 to 20 minutes.

This comes from a promo recipe card (paper) that I believe was distributed by the American Dairy Association (ADA), date unknown. Recipe is typed below along with a scanned copy.

Sour Cream Shrimp Dip
Yield: 2 1/2 cups

1 tablespoon butter
3 tablespoons minced green onion
3 tablespoons minced celery
1 package (8 oz.) cream cheese, softened
1 cup dairy sour cream
1 can (drained wt. 4 1/4 oz.) small deveined shrimp, rinsed, drained and finely chopped
1/8 teaspoon pepper
Few drops red pepper sauce
Chopped green onion
Small shrimp
Assorted crackers

Melt butter in medium-sized heavy saucepan. Saute onion and celery until tender-crisp, about 3 minutes. Combine cream cheese and sour cream. Stir into vegetable mixture. Stir in shrimp, pepper and red pepper sauce. Heat over medium heat, stirring constantly, until warm throughout. Do not boil. Transfer to serving container. Garnish with green onion and shrimp. Serve warm with assorted crackers.

This recipe was clipped from a newspaper article titled: “Make It Sweet And Make It Quick”. Date unknown. Recipe is typed below along with a scanned copy.

ALMOND CRUNCH

1 cup blanched slivered almonds
1/2 cup butter
1/2 cup sugar
1 Tbsp. light corn syrup

Line bottom and sides of 8- or 9-inch cake pan with foil. Butter foil heavily. Set aside. Combine almonds, butter, sugar and syrup in 10-inch skillet. Boil, stirring constantly, until mixture turns golden brown, about 5 or 6 minutes. Working quickly, spread candy in foil-lined pan. Cool about 15 minutes. Remove candy from pan by lifting edges of foil. Peel off foil. Cool thoroughly, break into pieces. Makes about 3/4 pound.

This recipe was clipped from a newspaper article titled: “Make It Sweet And Make It Quick”. Date unknown. Recipe is typed below along with a scanned copy.

HOLLY LEAVES

1 stick oleo
3 cups small marshmallows
green food coloring
3 1/2 cups plain corn flakes

Melt oleo and marshmallows together in a saucepan. Add green food coloring to make a deep green. Stir in cereal. Spoon out onto waxed paper. Garnish with Red Hots while candy clusters are still hot.

This recipe was clipped from a newspaper article titled: “Make It Sweet And Make It Quick”. Date unknown. Recipe is typed below along with a scanned copy (the last two lines of instructions are on a separate column so they’re not showing in the scan).

MICROWAVE PECAN-PEANUT BRITTLE

1 cup pecans or raw peanuts
1 cup sugar
1/2 cup white Karo
1 tsp. oleo
1 tsp. vanilla
1 tsp. soda

Mix sugar and Karo syrup together with nuts. Microwave for 7 to 8 minutes. Stir once. Add oleo and vanilla. Microwave 2 minutes. Remove and add soda. Stir until foamy and pour onto a buttered cookie sheet. When cool, break into pieces.

This recipe was clipped from a newspaper article titled: “Make It Sweet And Make It Quick”. Date unknown. Recipe is typed below along with a scanned copy.

QUICKIE CANDY

2 lbs. powdered sugar
1 stick margarine, melted
1 can Eagle Brand Milk
1 1/2 cups flaked coconut
1 cup crushed pecans

Mix all ingredients together. Roll into balls 1-inch in diameter. Dip in the following mixture which has been melted together: 1 12-oz. pkg. semi-sweet chocolate chips; 1/3 block paraffin.