This recipe was clipped from a newspaper, date unknown. It had a small accompanying article with a little introduction to aebleskiver that I included below (typed version) along with a scanned version of the recipe.

For Tage Hojfeldt, executive chef at Lou & Hy’s Delicatessen, Christmas wouldn’t be Christmas without a few dozen aebleskiver, eaten warm from the skillet.

“Like the commercial says, you can’t eat just one,” he said.

The yeast-raised cookies (pronounced able-skeever) look like little round doughnuts. The batter is spiced with cardamom and allowed to rise until doubled in bulk. It’s then spooned into a special skillet with round depressions and cooked on top of the stove.

When Hojfeldt was growing up in Denmark, aebleskiver was a treat made by his mother and grandmother on the day the children cut out and pasted together Christmas decorations. The yeast-raised cookies were dusted with vanilla sugar and eaten on the spot.

AEBLESKIVER

2 cups milk
2 oz. cake yeast
1 stick butter, softened
1/3 cup plus 1 tbsp. sugar
4 eggs
3 1/2 cups flour
Grated rind of 1 lemon
1 tsp. cardamom

Heat milk until lukewarm. Crumble yeast in milk and add butter and sugar. Stir briskly with whisk until yeast, sugar and butter are dissolved. Beat eggs slightly and add to milk mixture. Add remaining ingredients and whisk until smooth. Allow to rise at room temperature until doubled in volume (45 minutes to one hour).

Grease an aebleskiver skillet or a regular small iron skillet with clarified butter or oil. Place on burner over medium heat. When heated, ladle batter into skillet. If using aebleskiver skillet, depressions should be three-quarters full. If using regular skillet, batter should be about one-half-inch deep. When browned on bottom (about four minutes), carefully flip and brown on other side. Transfer to plate, cut in fourths and dust with granulated sugar. Eat warm.

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.

PEANUT PATTIES

2 1/2 cups raw peanuts
3 cups sugar
1 cup water
1 cup white Karo
1/2 stick margarine
Dash of salt

Lightly grease small aluminum pans (the kind pot pies come in) or cookie sheets. Cook the first four ingredients together until the mixture forms a firm ball in cold water. Remove from heat and add butter and salt. Beat until it begins to turn creamy. Drop by tablespoons into pans or onto cookie sheets. Let set until firm.

This recipe was clipped from packaging of None Such Mince Meat (BORDEN, INC.) and published in 1970. Recipe is typed below along with a scanned copy.

HOLIDAY FRUITCAKE
(Makes one 9-inch cake)

1 (9-oz.) pkg. “None Such” Mince Meat*
1 1/2 cups water
2 1/2 cups sifted flour
1 teaspoon baking soda
2 eggs, lightly beaten
1 can Eagle Brand Sweetened Condensed Milk
2 cups (1-lb. jar) mixed candied fruit
1 cup walnuts, coarsely chopped

Break mince meat into pieces in medium-size saucepan. Add water. Stir over medium heat until lumps are broken. Boil 1 minute; stir occasionally. Cool. Butter a spring form or 9-inch tube pan. Line with waxed paper. Butter again. Sift flour and soda. Combine eggs, mince meat, condensed milk, fruit and nuts. Fold in dry ingredients. Pour into pan. Bake in slow (300° F.) oven 2 hours, or until center springs back when touched and top is golden. Cool. Turn out; remove paper.

*For a richer cake, use two (9-oz.) packages. Quantities of water and other ingredients remain the same.

This recipe was clipped from packaging of None Such Mince Meat (BORDEN, INC.) and published in 1970. Recipe is typed below along with a scanned copy.

P.T.A. SPECIAL
(Makes 3 dozen 2-inch cookies)

1 3/4 cups sifted flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup (1 stick) Danish Flavor Margarine
3/4 cup sugar
1 egg
1 teaspoon vanilla extract
1 (9-oz.) pkg. “None Such” Mince Meat
1 egg white, slightly beaten
1/4 cup sugar

Sift together flour, baking powder and salt. In medium-size mixing bowl, cream margarine, 3/4 cup sugar, egg and extract until light and fluffy. Break mince meat into pieces; add to creamed mixture with sifted dry ingredients. Blend until just combined. Chill in refrigerator 2 hours. Shape into 1-inch balls. Dip each into egg white and remaining sugar. Place sugar side up on a greased cookie sheet. Bake in hot (400° F.) oven 10 to 12 minutes, or until golden brown.

This recipe was clipped from packaging of None Such Mince Meat (BORDEN, INC.) and published in 1970. Recipe is typed below along with a scanned copy.

COUNTRY SQUARES
(Makes 2 dozen 2 1/4-inch squares)

1 (9-oz.) pkg. “None Such” Mince Meat
3/4 cup water
2 cups graham cracker crumbs
1 can Eagle Brand Sweetened Condensed Milk

Break mince meat into pieces in medium-size saucepan. Add water; stir over medium heat until lumps are broken. Boil 1 minute; stir occasionally. Cool. Blend with graham cracker crumbs and condensed milk. Turn into well greased 9 x 13 x 2-inch pan. Bake in moderate (350° F.) oven 30 minutes or until lightly browned. Cool in pan before cutting.

This recipe was clipped from a magazine, I believe the date is from the late 1950’s (judging from info on the back). Recipe is typed below along with a scanned copy (click to view larger copy).

Fruit cake with excellent keeping qualities

Martha Washington’s favorite Great Cake recipe began “Take 40 eggs …” — and the rest was in proportion! This recipe was presented to Queen Mother Elizabeth on her recent visit to the States. We thought you’d like to have a home-size duplicate for George Washington’s birthday. Here it is.

LITTLE “GREAT” CAKE

1 cup butter or margarine
1 cup fine granulated sugar
5 eggs, separated
2 1/2 cups sifted flour
1 teaspoon mace
1/4 teaspoon nutmeg
2 teaspoons baking powder
1/2 teaspoon salt
1 cup mixed diced candied fruits and peels
1/2 cup golden raisins
2 tablespoons red wine
2 teaspoons brandy flavoring

Cream butter or margarine to consistency of mayonnaise. Add sugar gradually, then egg yolks; cream until light and fluffy. Mix and sift flour, spices, baking powder and salt; combine with fruits; add. Add wine and brandy flavoring. Beat egg whites stiff; fold in. Bake in greased and floured 9″ tube cake pan. Bake in moderate oven (325°F.) 1 hour and 15 minutes, or until done. Frost and decorate as desired.

This food article was written by Ella Elvin in New York Daily News, date unknown. It includes three different recipes for fruitcake. Article is typed below along with scanned copies (click to view larger size).

Glorious Homemade Fruitcakes Make Great Gifts
By Ella Elvin
New York Daily News

There is something very special about receiving a fruitcake baked just for you. It is a taste of the holiday that can be enjoyed later — much later in fact, if that’s the way things go.

It could be a happy thing to come home to on a stormy night in late January, for example, when the holidays seem long gone and it reminds you of that person who took the time to bake it in early December.

Here are cakes that make great gifts: One’s a glorious small round pound cake — more fruit than cake actually — and the second’s really a fruit-nut loaf that’s as fruit-cakey as many people want fruitcake to be. It makes two 9-by-5-by-3-inch loaves or twice as many smaller ones.

The Bite-Size Fruitcakes are tiny treats that eliminate the slicing and are fine offered on a tray at a buffet.

FRUITCAKE DELIGHT

1/2 cup butter
1/2 cup sugar
2 eggs
1 cup unsifted flour
1/2 tsp. salt
1 tsp. vanilla
1/2 tsp. almond extract
1 1/2 lbs. glace cherries
1 1/2 lbs. glace pineapple
2 cups walnut or pecan halves

In a bowl, cream butter until fluffy. Gradually beat in sugar. Beat in eggs one at a time. Blend in flour, salt, vanilla and almond extract, mixing well.

Add whole glazed cherries, pineapple wedges and walnut or pecan halves (setting aside one-half cup to decorate top of cakes). Mix well.

Grease two 8-inch layer cake pans. Cut circles of wax paper for the bottom of each pan and grease paper. Divide batter between two pans and arrange reserved nut halves over top, pressing firmly into fruit mix.

Bake in a preheated 325-degree oven for 1 1/2 hours. Let cakes cool in pans on racks. Remove from pans, peel off wax paper at bottoms. Wrap cooled cakes in aluminum foil to store.

If desired, glaze cake tops with a mixture of two-thirds cup white corn syrup and one-third cup water heated to boiling and allowed to cool. Spoon lukewarm glaze over cold cake on a rack and let cakes stand until dry before wrapping. Makes two 8-inch cakes.

EASY NUT FRUIT LOAVES

2 cups chopped nuts
2 cups fruit (half raisins and half mixed diced glace fruit)
1 cup sugar
3 tsp. baking powder
2 tsp. baking soda
2 tsp. salt
3 1/2 cups unsifted flour
2 eggs
1/4 cup vegetable oil
2 1/2 cups applesauce (1 25-oz. jar)

In a large bowl, mix nuts, raisins and glace fruit. Stir in sugar, baking powder, baking soda and salt. Blend in flour, mixing well.

In a second bowl, beat eggs with oil. Add applesauce. Add wet to dry ingredients and mix only until all dry ingredients are moistened.

Line two 9-by-5-by-3-inch loaf pans with aluminum foil; grease foil. Divide batter between two pans. Bake in a preheated 350-degree oven for one hour, or until loaves test done. Cool in pans for 10 minutes. Lift out to racks and peel off foil to cool completely. Wrap well in foil to store. Loaves may be held in refrigerator. Makes two 9-by-5-inch loaves.

BITE-SIZE FRUITCAKES

1 cup moist mincemeat
1 cup chopped pecans
1 cup diced candied fruit mix
1/3 cup sliced pitted dates
1/3 cup corn oil
1/2 cup sugar
2 eggs
1 tsp. vanilla
3/4 tsp. baking soda
1/2 tsp. salt
1 1/2 cups unsifted flour
Candied cherry halves, small wedges candied pineapple, pecan halves

In a large bowl, combine mincemeat, chopped pecans, diced candied fruit mix and sliced dates.

In a second bowl, beat oil and sugar together. Beat in eggs one at a time. Add vanilla. Add soda and salt and unsifted flour. Mix well. Stir in fruit mixture, mixing thoroughly.

Spoon batter into well-greased small muffin pans, using tiny fluted paper cups if desired. Fill about three-fourths full. Press a candied pineapple or other fruit, or a pecan half, into center of each.

Bake in a preheated 300-degree oven for 30 minutes, or until cake springs back at touch of a finger. Remove from oven and pans to rack to cool. When cakes are thoroughly cooled, they may be glazed if desired.

For glaze, measure into a small saucepan one-third cup white corn syrup and three tablespoons water. Heat to boiling point. Let cool to lukewarm. Spoon carefully over top of each little cake. Let cakes stand until glaze is thoroughly dry. Wrap cakes in plastic wrap, waxed paper or aluminum foil to store. Makes four dozen 1 1/2-inch cakes.

This recipe was clipped from the Beacon Journal in the Polly Paffilas column, date unknown. Clipping is in three parts, scans of each are at the bottom. Recipe is typed in full below.

YOU CAN BAKE this in two loaf pans or bake one in a loaf pan and small ones in muffin pans, both nice for gifts.

We also give you explicit directions for storing, glazing and decorating the cake, making it real easy if this is your first try at fruit cakes.

Pineapple Fruit Cake

One and one-half cups sifted all-purpose flour
One-fourth tsp. salt
One-half tsp. cinnamon
One-half tsp. nutmeg
One-half cup (1/4 lb.) butter
One-fourth cup firmly packed dark brown sugar
Four eggs
One tsp. grated lemon rind
Two cups chopped candied pineapple
Two cups coarsely broken pecans
One cup chopped golden raisins

Grease 2 loaf pans (each 7½ by 3½ by 2¼ inches); or use 1 loaf pan and 8 to 10 small muffin-pan cups (each 1 ¾ by 1 inch). Line bottoms of loaf pans with brown paper; grease paper. If muffin-pan cups are used, place a small paper baking cup in each.

On wax paper sift together the flour, salt, cinnamon and nutmeg; set aside 1/4 cup of the mixture.

In a large mixing bowl, cream the butter and sugar. Thoroughly beat in eggs, one at a time. Add lemon rind. Stir in 1 1/4 cups of the flour mixture just until smooth. Toss reserved 1/4 cup of flour mixture with pineapple and pecans; stir into batter. Turn into prepared pans.

Bake in a 275-degree oven until a cake tester inserted in center comes out clean–about 1 hour and 45 minutes for loaf pans and 45 minutes for muffin pans. Remove to wire cooling rack; let stand in pans about 15 minutes. Remove from pans to wire rack; turn right side up; brown paper may be removed; baking cups should not be removed. Cool.

STORAGE: Brandy or light rum are appropriate for sprinkling on Pineapple Pecan Cakes before wrapping for storage. Lightly sprinkle surface of cake with the spirits, then wrap tightly in transparent plastic wrapping. Wrap again in foil, sealing tightly, and store in refrigerator. The cakes should be stored for two or three weeks for the flavors to blend; each week they may be given a sprinkling of the spirits. Properly stored and aged cakes may be cut into beautifully thin, even slices.

DECORATING; Several days after the cake has had its final addition of spirits, brush it with warmed corn syrup and arrange pecans and pieces of candied pineapple on top in a decorative pattern. Rewrap and refrigerate.

FINAL GLAZING: Prepare Lemon Glaze by heating 1/4 cup light corn syrup with 2 tablespoons lemon juice or 1 teaspoon grated lemon rind. Bring to a boil; brush on decorated cake. Add this final glaze shortly before serving.