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

Two-Tone Chocolate Fudge
(Makes about 2 1/2 pounds)

2 cups (12 ounces) semi-sweet chocolate chips
1 (11 1/2-ounce) package milk chocolate chips
1 (14-ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
2 tablespoons coffee cream or milk
2 teaspoons vanilla extract
1 cup chopped walnuts

In saucepan, over low heat, melt semi-sweet chocolate chips with 2/3 cup sweetened condensed milk, 1 tablespoon cream and 1 teaspoon vanilla. Remove from heat; stir in 1/2 cup walnuts. Spread into aluminum foil-lined 9-inch square pan. In another saucepan, over low heat, melt milk chocolate chips with remaining sweetened condensed milk, 1 tablespoon cream and 1 teaspoon vanilla. Remove from heat; stir in remaining 1/2 cup walnuts. Spread over fudge in pan. Chill 2 hours or until firm. Turn fudge onto cutting board; peel off foil and cut into squares. Store loosely covered at room temperature.

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

Cranberry Orange Cheesecake
(Makes one 9-inch cheesecake)

1 1/2 cups vanilla wafer crumbs (about 36 wafers)
1/4 cup sugar
1/3 cup margarine or butter, melted
4 (8-ounce) packages cream cheese, softened
1 (14-ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
4 eggs
1/4 cup ReaLemon Lemon Juice from Concentrate
1 1/2 cups fresh or frozen cranberries, finely chopped
1 teaspoon grated orange rind

Preheat oven to 300°. Combine crumbs, sugar and margarine; press firmly on bottom of 9-inch springform pan. In mixer bowl, beat cheese until fluffy. Gradually beat in Eagle Brand until smooth. Beat in eggs and ReaLemon brand. Stir in cranberries and rind. Pour into prepared pan. Bake 1 hour and 15 minutes or until center is set. Cool. Chill. Garnish as desired. Refrigerate leftovers.

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

Chocolate Maple Nut Bars
(Makes 24 to 36 bars)

1 1/2 cups unsifted flour
2/3 cup sugar
1/2 teaspoon salt
3/4 cup cold margarine or butter
2 eggs
1 (14-ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
1 1/2 teaspoons maple flavoring
2 cups chopped nuts
1 cup (6 ounces) semi-sweet chocolate chips

Preheat oven to 350°. In large bowl, combine flour, sugar and salt; cut in margarine until crumbly. Stir in 1 beaten egg. Press firmly on bottom of 13×9-inch baking pan. Bake 25 minutes. Meanwhile, in medium bowl, beat Eagle Brand, remaining 1 egg and flavoring; stir in nuts. Sprinkle chips over prepared crust. Top with nut mixture; bake 25 minutes longer or until golden. Cool. Cut into bars. Store tightly covered at room temperature.

This recipe was clipped from a magazine and is a promo piece for Nestle and Carnation, date unknown but likely the 1980’s-1990’s. Recipe is typed below along with a scanned copy.

Nestle Holiday Fudge
(Makes about 2 pounds)

2 tablespoons butter or margarine
2/3 cup undiluted CARNATION Evaporated Milk
1 1/2 cups granulated sugar
1/4 teaspoon salt
2 cups (4 oz.) miniature marshmallows
2 cups (11 1/2-ounce package) NESTLE TOLL HOUSE Milk Chocolate Morsels
1/2 cup chopped pecans or walnuts
1 teaspoon vanilla extract

COMBINE butter, evaporated milk, sugar and salt in medium, heavy saucepan. Bring to a boil over medium heat, stirring constantly. Boil for 4 to 5 minutes, stirring constantly. Remove from heat.

STIR in marshmallows, morsels, nuts and vanilla. Stir vigorously for 1 minute or until marshmallows are melted. Pour into foil-lined 8-inch square baking pan; chill until firm. Cut into 1 1/2-inch squares.

BUTTERSCOTCH FUDGE: Substitute 2 cups (12-ounce package) NESTLE TOLL HOUSE Butterscotch Flavored Morsels for Milk Chocolate Morsels.

MINT FUDGE: Substitute 1 1/2 cups (10-ounce package) NESTLE TOLL HOUSE Mint Flavored Chocolate Morsels for Milk Chocolate Morsels.

SEMI-SWEET FUDGE: Substitute 1 1/2 cups (9 ounces) NESTLE TOLL HOUSE Semi-Sweet Morsels for Milk Chocolate Morsels.

This recipe was clipped from a magazine (published in 1984) and looks to be a promo piece for Wakefield crabmeat. Recipe is typed below along with a scanned copy.

Wakefield Holiday Dip

1 pkg. Wakefield Snow Crabmeat or Snow Crabmeat and Shrimp, thawed
1 8 oz. pkg. cream cheese, softened
1 c. mayonnaise
Juice from 1/2 lemon
2-4 green onions, chopped
1/2 tsp. mustard
1/8 tsp. garlic powder

Combine softened cream cheese and mayonnaise. Mix in lemon juice, chopped onions, mustard and garlic powder. Fold in 1 pkg. Snow Crabmeat or Snow Crabmeat and shrimp. Chill several hours. Serve with crackers. Makes approximately 2 1/2 cups dip.

Here’s a recipe from a holiday baking sheet titled “Celebrate the Season with Holiday Treats”. This was a promo piece featuring a variety of brands: Nestle Chocolate, Sun-Maid Raisins, Peter Pan Peanut Butter, Grandma’s Molasses and Gold Medal Flour. Date unknown. Recipe is typed below along with a scanned copy of the recipe and a scan of the cover (at the bottom).

PEANUT BUTTER CHOCOLATE CHIP COOKIES

1 1/4 cups Gold Medal all-purpose flour
3/4 measuring teaspoon baking soda
1/2 measuring teaspoon baking powder
1/4 measuring teaspoon salt
3/4 cup Peter Pan creamy peanut butter
1/2 cup butter, softened
1/2 cup sugar
1/2 cup firmly packed brown sugar
1/2 measuring teaspoon vanilla extract
5 measuring tablespoons milk
1 egg
One 6-ounce package (1 cup) Nestle Semi-Sweet Real Chocolate Morsels
1/2 cup chopped peanuts (optional)

Preheat oven to 375°F. In small bowl, combine flour, baking soda, baking powder and salt; set aside. In large bowl, combine peanut butter, butter, sugar, brown sugar and vanilla; beat until creamy. Beat in milk and egg. Gradually add flour mixture; mix well. Stir in Nestle Semi-Sweet Real Chocolate Morsels and peanuts. Drop by level measuring tablespoonfuls onto ungreased cookie sheets.

Bake 10 to 12 minutes.
Makes about 4 dozen 2 1/4-inch cookies.

This recipe for Ginger Creams Cookies comes from a holiday baking sheet titled “Celebrate the Season with Holiday Treats”. This was a promo piece featuring a variety of brands: Nestle Chocolate, Sun-Maid Raisins, Peter Pan Peanut Butter, Grandma’s Molasses and Gold Medal Flour. Date unknown. Recipe is typed below along with a scanned copy of the recipe and a scan of the cover (at the bottom).

GINGER CREAMS

1/2 cup sugar
1/3 cup shortening
1 egg
1/2 cup Grandma’s unsulfured molasses
1/2 cup water
2 cups Gold Medal all-purpose flour*
1 teaspoon ground ginger
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon ground cinnamon
Vanilla Butter Frosting (below)

Mix sugar, shortening, egg, molasses and water. Stir in remaining ingredients except frosting. Cover and refrigerate at least 1 hour.

Heat oven to 400°. Drop dough by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheet. Bake until almost no indentation remains when touched, about 8 minutes. Immediately remove from cookie sheet. Cool; frost with Vanilla Butter Frosting. About 4 dozen cookies.

VANILLA BUTTER FROSTING

1/4 cup margarine or butter, softened
2 cups powdered sugar
1 teaspoon vanilla
About 1 tablespoon milk

Mix margarine and powdered sugar. Beat in vanilla and milk until smooth and of spreading consistency.

*If using self-rising flour, omit salt and baking soda.
Note: Unbleached flour can be used in this recipe.
High Altitude Directions (3500 to 6500 feet): No adjustments are necessary.

This recipe for Pecan-Raisin Bars comes from a holiday baking sheet titled “Celebrate the Season with Holiday Treats”. This was a promo piece featuring a variety of brands: Nestle Chocolate, Sun-Maid Raisins, Peter Pan Peanut Butter, Grandma’s Molasses and Gold Medal Flour. Date unknown. Recipe is typed below along with a scanned copy of the recipe and a scan of the cover (at the bottom).

PECAN-RAISIN BARS

1 cup sugar
2/3 cup margarine or butter, softened
1 teaspoon vanilla
1 egg
2 cups Gold Medal all-purpose flour*
3 eggs
2/3 cup sugar
1/2 cup light or dark corn syrup
1/4 cup Grandma’s unsulfured molasses
1 teaspoon vanilla
1 cup broken pecans
1 cup Sun-Maid seedless raisins

Heat oven to 350°. Mix 1 cup sugar, the margarine, 1 teaspoon vanilla and 1 egg. Stir in flour. Press dough in ungreased rectangular pan, 13x9x2 inches. Bake until edges are light brown, about 15 minutes.

Beat 3 eggs, 2/3 cup sugar, the corn syrup, molasses and 1 teaspoon vanilla. Stir in pecans and raisins; pour over crust. Bake until set, 25 to 30 minutes. Cool completely; loosen edges from sides of pan. Cut into bars, about 2×1 1/2 inches. 3 dozen cookies.

*Self-rising or unbleached flour can be used in this recipe.
High Altitude Directions (3500 to 6500 feet): Increase first bake time to 15 to 20 minutes.