This recipe comes from a vintage recipe pamphlet distributed by Ocean Spray Cranberry Products, date unknown. The pamphlet features seven different fresh cranberry recipes…this is the Holiday Cranberry Salad recipe, typed below along with a scanned copy of the recipe at the bottom.

Holiday Cranberry Salad

There’s something about a deep red glistening Fresh Cranberry Salad…as tempting to look at as it is to taste…that makes an ordinary meal seem like a party.

1 package strawberry flavored gelatin
1 cup boiling water
1 package (1 lb.) Ocean Spray Fresh Cranberries, coarsely ground
2 medium apples, ground
3/4 cup sugar

Dissolve strawberry gelatin in boiling water. Chill until partially set. Mix ground cranberries and apples with the sugar and fold it into partially set gelatin. Pour into a 1 quart mold or six to eight individual molds. Chill until firm. Unmold on lettuce leaves and surround with fresh orange slices.

This recipe comes from a vintage recipe pamphlet distributed by Ocean Spray Cranberry Products, date unknown. The pamphlet features seven different fresh cranberry recipes…this is the Cranberry Fruit Medley recipe page, typed below along with a scanned copy of the page at the bottom.

A delicious autumn fruit mixture you’ll use in dozens of ways. Cranberries, apples and bananas blend to make this perfectly delicious fruit medley. Easy too! You’ll want to serve it often while Fresh Cranberries are in season.

Quick and Easy…

Cranberry Fruit Medley

2 cups (1/2 lb.) Ocean Spray Fresh Cranberries
1 medium apple (core and seeds removed)
1 large banana, diced
2/3 cup sugar

Coarsely chop cranberries and apple. Add diced banana and sugar; stir until fruit and sugar is well blended. Place in refrigerator for two or three hours so that flavors will mingle. Serves 4-6.

Four Ways to Serve…

As shortcake…spoon fruit medley between layers and over top of split biscuits. Snow-cap with fluffy whipped cream.

Cranberry Fruit Medley…in individual serving dishes with a scoop of lemon sherbet on top.

Fruit Ambrosia…omit the sherbet and sprinkle with plain or toasted coconut just before serving.

Fruit Melba…Peach or pear halves and ice cream covered with Cranberry Fruit Medley.

Keep a supply of Ocean Spray Fresh Cranberries “Freezer Handy”.

This recipe comes from a vintage recipe pamphlet distributed by Ocean Spray Cranberry Products, date unknown. The pamphlet features seven different cranberry recipes, this is the Cranberry Orange Relish recipe page, typed below along with a scanned copy of the page at the bottom.

Cranberry Orange Relish…a popular favorite that captures relish honors. Its gay color and tangy sparkling flavor lends distinction to your meals. You’ll make this by the quart to refrigerate or freeze for regular use with chicken, turkey or pork.

No Cooking Recipe…

Cranberry-Orange Relish

4 cups (1-lb.) Ocean Spray Fresh Cranberries
2 oranges, quartered (seeds removed)
2 cups sugar

Put cranberries and oranges (including the rind) through food grinder (coarse blade). Stir in the sugar and chill. Makes 2 pints. Keeps well for weeks stored in the refrigerator.

Delightful Variations…

Use cored apple and 1/3 of a lemon instead of the oranges.

…or, sweeten the cranberry-orange mixture with honey; 1 cupful in place of the sugar will be enough.

…or, a wonderful cranberry jellied salad: dissolve 1 package cherry-flavored gelatin in 1 1/4 cups boiling water. Chill until partially set. Fold 2 cups of the cranberry-orange relish into the partially set gelatin. Pour into 1-qt. mold, or six to eight individual molds. Chill until firm.

Calendar Note: September through December is “Fresh Cranberry Time”

This fun holiday sheet by Pillsbury was published in 1973 and includes a recipe for molding dough that you can use for cookies, tarts and decorations. The other side of the sheet shows how to make various shaped cookies using cookie cutters and by hand molding. Neat stuff! The sheet is typed out in full below along with scans of the recipe sheet (the first cover sheet is clickable if you’d like to view a larger copy).

Shape it Easy Molding Dough
Shape and make cookies, tarts, decorations

Molding Dough
2 DOZEN 2 1/2″ x 1/4″ COOKIES

OVEN 350°

3-ounce package CREAM CHEESE, completely softened*
1/2 cup BUTTER or MARGARINE, completely softened*
1/2 cup firmly packed BROWN SUGAR
1/2 teaspoon SALT
1 teaspoon VANILLA, ALMOND, RUM, or PEPPERMINT FLAVORING

COMBINE ingredients in large bowl.
STIR by hand until well blended

1 2/3 cups PILLSBURY’S BEST UNBLEACHED or ALL PURPOSE FLOUR**

LIGHTLY SPOON flour into measuring cup; level off.

ADD to cream cheese mixture, stirring by hand until dough forms a ball.

KNEAD in bowl or on floured surface, 1 to 2 minutes, adding additional flour until smooth, pliable, and not sticky. (Dough is easier to shape the more it is handled.)

SHAPE on ungreased cookie sheets following suggested ideas.

BAKE at 350° until edges are light brown: thin shapes — 10 to 15 minutes; thick shapes — 15 to 22 minutes.

COOL 5 minutes; remove from cookie sheets. Store cooled cookies and unfilled tarts loosely covered. Refrigerate leftover dough up to 2 weeks; return to room temperature before using again.

*Tip: Cream cheese and butter or margarine may be softened using an electric mixer.

**Self-Rising flour not recommended.

HIGH ALTITUDE — 5200 Feet. NO CHANGE.

SHAPING*DECORATING*VARIATIONS

Decorate unbaked cut-outs or original shapes with pieces of dough, moistening dough with water before attaching pieces. Make “hair” by pushing dough through garlic press. All unbaked shapes may be decorated with any of the following (always press firmly into dough): chocolate pieces or sprinkles, nuts, raisins, cinnamon candies or colored sugars.

Decorate baked cookies with PILLSBURY DECORATOR ICING or PILLSBURY READY-TO-SPREAD FROSTING (spread frosting on cookies easily with small paint brush).

To hang cookies, use the end of a SODA STRAW, cutting out small hole near top of unbaked cookie. After baking and cooling insert ribbon or string through hole to hang.

COLORED DOUGH: Add 3/4 to 1 teaspoon FOOD COLORING to cream cheese mixture before adding flour. For two color cookies, make one recipe each of plain and colored dough.

GINGERBREAD DOUGH: Eliminate FLAVORING; add 1 tablespoon MOLASSES, 1/4 teaspoon CINNAMON, 1/8 teaspoon each ground CLOVES and GINGER.

CUT-OUT COOKIES

Roll or press out dough 1/4 inch thick. Cut dough with cookie cutters or your own cardboard patterns: draw desired pattern onto heavy cardboard; cut out, place on dough, and cut around edge with tip of knife. BAKE 10 to 15 minutes.

ANGELS — cut dough into 2 1/2-inch rounds. Cut a triangle from both sides of cookie. Invert triangles to form “wings”. Press firmly to seal.

REINDEER — cut dough into 2 1/2-inch rounds. Cut off two sides of circle to form triangle shape. Place the two curved pieces on either side of the wide end of triangle for “antlers”. Press firmly to seal (Slash curved pieces and spread to form “antlers.”)

CHRISTMAS TREES — cut dough into 2 1/2-inch rounds. Cut off two sides of circle to form triangle shape. Cut curved pieces into 1/8-inch strips and criss-cross over tree. Use a short piece for trunk. Press firmly to seal.

HAND-MOLDED COOKIES

CHRISTMAS STOCKINGS — shape 2 tablespoons dough into 1/2″ thick stocking. Print names or initials in dough with toothpick. Make patterns in dough using bottle caps, pastry wheel, spoon, can opener, etc. BAKE 12 to 18 minutes.

PARTRIDGES AND PEARS – PEARS: shape 2 tablespoons dough into a 1/2″ thick pear; insert a whole CLOVE into each end for the stem and blossom. PARTRIDGES: shape 2 tablespoons dough into a 1/2″ thick partridge; insert a whole CLOVE or CINNAMON CANDY for eye; prick with fork to make speckled breast. BAKE 12 to 18 minutes.

JACK HORNER PIES — shape 1 heaping tablespoon dough into thin circle on cookie sheet; place 1 tablespoon PREPARED PIE FILLING or JAM on center of circle. Top with another circle of dough; press edges with fingers or fork to seal. Print names or initials into top of pie with toothpick. Sprinkle with SUGAR. BAKE 12 to 18 minutes.

LETTERS — shape dough into 1/2″ thick ropes; form into letters; press pieces firmly together. BAKE 12 to 18 minutes.

BELL — shape 1 tablespoon dough into 1/2″ thick rope; form into bell; press pieces firmly together. Place a small ball of dough at bottom of bell. BAKE 12 to 18 minutes.

TURTLE — for body, fill a tablespoon with dough; level off with spatula and invert onto cookie sheet. For head, firmly press a small ball of dough into one end of the body. For feet, firmly press PECAN HALVES into the body. BAKE 12 to 18 minutes.

HOLIDAY FAVORITES

TARTS — press dough into metal tart pans or over bottoms of muffin cups to form a thin shell. BAKE 10 to 15 minutes; cool thoroughly. Just before serving, fill shells with PUDDING or PREPARED PIE FILLING. Top with WHIPPED CREAM and, if desired, a MARASCHINO CHERRY or chopped NUTS. Refrigerate.

BUTTER CRESCENTS — use BUTTER when making basic dough. Shape 1 heaping teaspoon dough into crescent; place on ungreased cookie sheet. BAKE 12 to 18 minutes; cool 5 minutes. Roll cookies in POWDERED SUGAR.

JAM THUMBPRINTS — shape 1 heaping teaspoon dough into ball; dip into slightly beaten EGG WHITE, then into chopped PECANS. Place on ungreased cookie sheet. Press deep hole into center of each cookie with thumb or finger; fill with 1/2 teaspoon JAM. BAKE 12 to 18 minutes.

SUGARPLUMS — flatten out 1 tablespoon dough; wrap around a DATE, CANDIED FRUIT PIECE, PECAN, CHOCOLATE COVERED PEANUT, or 1/2 teaspoon RAISINS. Seal securely. Place on ungreased cookie sheet. BAKE 12 to 18 minutes. Top with a swirl of PILLSBURY READY-TO-SPREAD FROSTING or PILLSBURY DECORATOR ICING.

CANDIED FRUIT BALLS — shape 1 heaping teaspoon dough into ball; roll in granulated SUGAR or COCONUT. Place on ungreased cookie sheet. Press a CANDIED FRUIT piece firmly into center of each. BAKE 12 to 18 minutes.

This recipe was clipped from a magazine and is a promo piece for Nestle and Borden Eagle Brand sweetened condensed milk, date unknown. Recipe is typed below along with a scanned copy.

Fudgie Scotch Squares

Half chocolate, half butterscotch. A unique new chewy taste combination that’s really easy to make with Nestle’s Semi-Sweet and Butterscotch Morsels and Borden Eagle Brand Sweetened Condensed Milk. Here’s how you do it. First, preheat your oven to 350° F. Blend together:

1 1/2 cups graham cracker crumbs
1 can Borden Eagle Brand Sweetened Condensed Milk* (not evaporated milk)
1 package (1 cup) Nestle’s Semi-Sweet Chocolate Morsels
1 package (1 cup) Nestle’s Butterscotch Morsels
1 cup coarsely-chopped walnuts

*Magnolia or Dime Brands may be used.

Mix well and press mixture into very well-greased 9″ square pan. Bake at 350° F for 30-35 minutes. Cool for 45 minutes and cut into 1 1/2″ squares (makes 36). Then stand back and bask in the glory of the ooo’s and aah’s.

This recipe was clipped from a magazine and is a promo piece for Hershey’s Cocoa and Borden Eagle Brand sweetened condensed milk, date unknown. Recipe is typed below along with a scanned copy.

CHOCOLATE PECAN BARS
(Makes 24 to 36 bars)

1 1/4 cups unsifted flour
1 cup confectioners’ sugar
1/2 cup HERSHEY’S Cocoa
1 cup cold margarine or butter
1 (14-ounce) can EAGLE BRAND Sweetened Condensed Milk (NOT evaporated milk)
1 egg
2 teaspoons vanilla extract
1 1/2 cups chopped pecans

Preheat oven to 350° (325° for glass dish). In large bowl, combine flour, sugar and cocoa; cut in margarine until crumbly (mixture will be dry). Press firmly on bottom of 13×9-inch baking pan. Bake 15 minutes. Meanwhile, in medium bowl, beat sweetened condensed milk, egg and vanilla; mix well. Stir in nuts. Spread evenly over crust. Bake 25 minutes or until lightly browned. Cool. Cut into bars. Store covered in refrigerator.

This recipe was clipped from a magazine and is a promo piece for Hershey’s Chocolate Chips and Borden Eagle Brand sweetened condensed milk, date unknown. Recipe is typed below along with a scanned copy.

FUDGY CHOCOLATE COOKIE BARS
(Makes 24 to 36 bars)

1 3/4 cups unsifted flour
3/4 cup confectioners’ sugar
1/4 cup HERSHEY’S Cocoa
1 cup cold margarine or butter
1 (12-ounce) package HERSHEY’S Semi-Sweet Chocolate Chips
1 (14-ounce) can EAGLE BRAND Sweetened Condensed Milk (NOT evaporated milk)
1 teaspoon vanilla extract
1 cup chopped nuts

Preheat oven to 350°. In medium bowl, combine flour, sugar and cocoa; cut in margarine until crumbly (mixture will be dry). Press firmly on bottom of 13×9-inch baking pan. Bake 15 minutes. Meanwhile, in medium saucepan, over medium heat, melt 1 cup chips with sweetened condensed milk and vanilla. Pour evenly over prepared crust. Top with nuts and remaining 1 cup chips; press down firmly. Bake 20 minutes or until set. Cool. Chill if desired. Cut into bars. Store tightly covered.

This full page recipe promo was published in the TV Guide in 1966. Recipe is typed below along with a scanned copy.

EASY PARTY COOKIE RECIPE

1 cup shortening
1 cup brown sugar
1/2 cup granulated sugar
2 teaspoons vanilla
2 eggs
2 1/4 cups sifted all-purpose flour
1 teaspoon soda
1 teaspoon salt
1 1/2 cups M&M’s Plain Chocolate Candies

Blend shortening and sugars. Beat in vanilla and eggs. Sift remaining dry ingredients together; add to the sugar and egg mixture. Mix well. Stir in 1/2 cup M&M’s Plain Chocolate Candies — reserve remaining candies for decorating. Drop from teaspoon onto ungreased cookie sheet–decorate tops of cookies with remaining M&M’s Plain Chocolate Candies as desired.

Bake at 375° for 10-12 mins., until golden brown.

After baking, some of the candies may be slightly cracked. This adds texture and interest to your cookies–still the same delightful flavor. Makes about 6 dozen 2 1/2-inch cookies.