This promo recipe was clipped from the Family Circle magazine and published in 1990. Recipe is typed below along with scanned copy.

APPLE CRANBERRY PIE

Pastry for 9 inch two crust pie
3/4 cup brown sugar
1/4 cup sugar
1/3 cup all-purpose flour
1 teaspoon cinnamon
4 cups pared, sliced, tart apples
2 cups OCEAN SPRAY fresh or frozen cranberries (whole or chopped)
2 tablespoons butter or margarine

Preheat oven to 425°F. In large bowl, combine sugars, flour and cinnamon. Add fruit. Mix well. Turn into pastry-lined pan. Dot with butter. Cover and cut slits in top crust. Seal edges. Bake 40 minutes or until golden brown.

This recipe was clipped from the Akron Beacon Journal and published in 1973. Recipe is typed below along with a scanned copy.

Cheese Cake Squares

IF YOU like cheese cake this is an excellent substitute and quick, easy and economical.

Five tbsps. butter
One-half cup brown sugar
One cup all-purpose flour
One-fourth cup chopped nuts
Eight-oz. pkg. cream cheese, softened
One-half cup granulated sugar
One egg
Two tbsps. milk
One tbsp. lemon juice
One-half tsp. vanilla

Cream butter and brown sugar. Add flour, then nuts. Reserve one cup of this mixture for topping; press remainder into 8x8x2-inch pan. Bake in preheated 350-degree oven 12 to 15 minutes.

Blend cheese and granulated sugar together. Add remaining ingredients; beat until smooth. Spread over baked crust. Sprinkle with reserved topping. Bake additional 25 minutes.–Yields about 16 squares.

This is a promo recipe card from Kraft, Inc., and was published in 1985. Recipe is typed below along with a scanned copy.

Philly Swirl Brownies

1 pkg. 20 to 23-oz. brownie mix
1 8-oz. pkg. PHILADELPHIA BRAND Cream Cheese, softened
1/3 cup sugar
1 egg
1/2 teaspoon vanilla

Prepare brownie mix as directed on package. Combine cream cheese and sugar, mixing until well blended. Blend in egg and vanilla. Spread brownie batter onto bottom of greased 13×9-inch baking pan, reserving 1/2 cup batter. Cover with cream cheese mixture; spoon on reserved batter. Cut through batter with knife several times for marble effect. Bake at 350°, 35 to 40 minutes or until wooden pick inserted in center comes out clean. Cool; cut into squares.

This promo recipe was clipped from a magazine published in 1985 from Carnation and Nestle. Recipe is typed below along with a scanned copy.

Toasted Almond Truffles

1/2 cup undiluted CARNATION Evaporated Milk
1/4 cup sugar
One 11 1/2 oz. pkg. (2 cups) NESTLE Milk Chocolate Morsels
1/2 to 1 teaspoon almond extract
1 cup finely chopped almonds, toasted

Combine evaporated milk and sugar in small heavy-gauge saucepan. Cook over medium heat until mixture comes to a full rolling boil. Boil 3 minutes; stir constantly. Remove from heat. Stir in morsels and almond extract until morsels melt and mixture is smooth. Chill 45 minutes. Shape into 1-inch balls. Roll in almonds. Chill until ready to serve. Makes about 2 1/2 dozen truffles.

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

Quick Crescent Pecan Pie Bars

MRS. FLIELLER’S quick and easy bars taste much like pecan pie.

Eight-ounce can Pillsbury Refrigerated Quick Crescent Dinner Rolls
One egg, beaten
One-half cup chopped pecans
One-half cup sugar
One-half cup corn sirup
One tbsp. butter or margarine, melted
One-half tsp. vanilla.

Preheat oven to 375 degrees. Lightly grease 13-by-9 inch pan. Separate crescent dough into two large rectangles. Press rectangles over bottom and one-half inch up sides of prepared pan to form crust; seal perforations. Bake crust at 375 for five minutes. In medium bowl, combine remaining ingredients. Pour over partially baked crust. Bake at 375 degrees for 18 to 21 minutes until golden brown. Cool; cut into bars. Yield: two dozen bars.

This recipe was clipped from a newspaper, date unknown.

SHORT CUT ROCKY ROAD FUDGE

Here’s another popular Christmas candy. This makes about 2 pounds and is an easy version of an old favorite.

1 cup butterscotch chips
1 cup semi-sweet chocolate chips
14 oz. sweetened condensed milk
2 cups nuts, cut up
2 cups miniature marshmallows

Combine chips and sweetened condensed milk in 2 quart pan. Heat over medium heat, stirring until chips melt. Remove from heat. Stir in marshmallows and nuts. Spread into greased 9″ square pan. Refrigerate until firm; about 2 hours. Cut into squares.

This recipe was clipped from a magazine that was published in 1994. Recipe is typed below along with a scanned copy.

Chewy Raisin Walnut Shortbread Bars

1 1/4 cups all-purpose flour
1/2 cup sugar
1/2 cup butter or margarine
2 eggs
1/2 cup firmly packed brown sugar
1 teaspoon vanilla
1/8 teaspoon baking soda
1 cup chopped Diamond Walnuts
1 cup Sun Maid Raisins
1/2 cup flaked coconut (optional)

Heat oven to 350°F. Lightly grease an 8-inch square pan. Combine flour and sugar. Using pastry blender or fork, cut in butter until mixture resembles fine meal. Press into greased pan. Bake for 20 minutes or just until edges are lightly golden. Meanwhile, combine eggs, brown sugar and vanilla; beat well. Stir in baking soda, walnuts, raisins and coconut. Spoon over hot crust; spread to cover evenly. Return to oven; bake an additional 20 to 25 minutes or until top is set. Cool completely. Cut into 20 bars.

This recipe comes from a promo paper recipe card, could be from a store chain since it’s not clear which brand it’s promoting (the card has a total of 4 quick recipes). Recipe is typed below along with a scanned copy.

Mocha Sundae

Yield: 2 1/4 cups

1 cup (2 sticks) butter
2 cups confectioners sugar
2 tablespoons cocoa
2 tablespoons instant coffee
1/8 teaspoon salt
2 eggs
2 teaspoons vanilla extract
Chocolate swirls

Beat butter, sugar, cocoa, coffee and salt until smooth and creamy. Add eggs and blend well. Place in saucepan. Heat, stirring constantly, with wire whisk if possible, until sauce is thickened and fluffy. Blend in vanilla. Serve warm over ice cream or pound cake. Decorate with chocolate swirls, if desired.