This recipe for Double Chocolate Brownies 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).

DOUBLE CHOCOLATE BROWNIES

3/4 cup Gold Medal all-purpose flour
1/4 measuring teaspoon baking soda
1/4 measuring teaspoon salt
1/3 cup butter
3/4 cup sugar
2 measuring tablespoons water
1 12-ounce package (2 cups) Nestle Semi-Sweet Real Chocolate Morsels, divided
1 measuring teaspoon vanilla extract
2 eggs
1/2 cup chopped nuts

Preheat oven to 325°F. In a small bowl, combine flour, baking soda and salt; set aside. In a small saucepan, combine butter, sugar and water. Bring just to a boil, then remove from heat. Add 6-ounces (1 cup) Nestle Semi-Sweet Real Chocolate Morsels and vanilla extract. Stir until morsels melt and mixture is smooth. Transfer to a large bowl. Add eggs, one at a time, beating well after each addition. Gradually blend in flour mixture. Stir in remaining 1 cup Nestle Semi-Sweet Real Chocolate Morsels and the nuts. Spread in greased 9-inch square baking pan. Bake 30 to 35 minutes. Cool completely. Cut into 2 1/4-inch squares.

Makes 16 2 1/4-inch squares.

This recipe for Peanut Butter & Jam 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).

PEANUT BUTTER AND JAM BARS

1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup shortening
1/2 cup Peter Pan peanut butter
1 egg
1 1/4 cups Gold Medal all-purpose flour*
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 cup red raspberry jam
Glaze (below)

Heat oven to 350°. Mix sugars, shortening, peanut butter and egg. Stir in flour, baking soda and baking powder. Reserve 1 cup dough. Press remaining dough in ungreased rectangular pan, 13x9x2 inches; spread with jam. Crumble reserved dough and sprinkle over jam. Bake until golden brown, about 20 minutes. Cool; drizzle with Glaze. Cut into bars, about 2×1½ inches. 3 dozen cookies.

GLAZE

2 tablespoons margarine or butter
1 cup powdered sugar
1 teaspoon vanilla
1 to 2 tablespoons hot water

Heat margarine in 1-quart saucepan over low heat until melted. Mix in powdered sugar and vanilla. Beat in hot water, 1 teaspoon at a time, until smooth and of desired consistency.

*If using self-rising flour, omit baking soda and baking powder.
Note: Unbleached flour can be used in this recipe.
High Altitude Directions (3500 to 6500 feet): For all-purpose or unbleached flour, no adjustments are necessary. For self-rising flour, bake about 25 minutes.

This recipe for Crunchy Surprise 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).

CRUNCHY SURPRISE BARS

1 cup sugar
1 cup butter, softened
1/4 cup Grandma’s unsulfured molasses
1 egg yolk
1 teaspoon vanilla
2 cups Gold Medal all-purpose flour*
1 package (12 ounces) Nestle semi-sweet real chocolate morsels
1 cup Sun-Maid seedless raisins
1 cup peanuts
1/3 cup Peter Pan peanut butter

Heat oven to 350°. Mix sugar, butter, molasses, egg yolk and vanilla with spoon. Stir in flour and 1 cup chocolate morsels. Press dough in ungreased rectangular pan, 13x9x2 inches. Bake until golden brown, 25 to 30 minutes.

Mix remaining chocolate morsels, the raisins, peanuts and peanut butter in 2-quart saucepan. Heat over medium-low heat, stirring constantly, until chocolate morsels are melted. Spread over crust in pan. Refrigerate at least 2 hours. Cut into bars, about 2×1 inch. 4 1/2 dozen cookies.

*Do not use self-rising flour in this recipe.
Note: Unbleached flour can be used in this recipe.
High Altitude Directions (3500 to 6500 feet): Heat oven to 375°.

This recipe for raisin-date 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).

RAISIN-DATE BARS

Filling (below)
1/2 cup margarine or butter, softened
1/4 cup shortening
1 cup packed brown sugar
1 1/2 cups Gold Medal all-purpose flour*
1 teaspoon salt
1/2 teaspoon baking soda
1 cup quick-cooking oats

Heat oven to 400°. Prepare Filling. Grease rectangular pan, 13x9x2 inches. Mix margarine, shortening and brown sugar. Stir in flour, salt, baking soda and oats. Press half of the crumbly mixture in pan. Spread filling over top; sprinkle with remaining crumbly mixture, pressing lightly. Bake until light brown, 25 to 30 minutes. While warm, make 1 diagonal cut from corner to corner. Continue cutting parallel to first cut, each about 1 1/2 inches apart. Repeat, cutting diagonally in opposite direction. About 40 cookies.

Filling: Mix 1 1/2 cups Sun-Maid seedless raisins, 1 1/2 cups cut-up dates, 1/4 cup sugar and 1 1/2 cups water in saucepan. Heat to boiling over low heat, stirring occasionally. Continue boiling, stirring occasionally, until mixture thickens, about 10 minutes. Stir in 1/2 cup chopped nuts.

*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.

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).

FUDGY OATMEAL BARS

2 cups packed brown sugar
1 cup butter, softened
2 eggs
1 teaspoon vanilla
2 1/2 cups Gold Medal all-purpose flour*
1 teaspoon baking soda
1/2 teaspoon salt
3 cups quick-cooking or regular oats
1 package (12 ounces) Nestle semi-sweet real chocolate morsels
1 can (14 ounces) sweetened condensed milk
2 tablespoons butter
1 cup chopped nuts
1 teaspoon vanilla
1/2 teaspoon salt

Heat oven to 350°. Grease jelly roll pan, 15½x10½x1 inch. Mix brown sugar, 1 cup butter, the eggs and 1 teaspoon vanilla in large bowl. Stir in flour, baking soda and 1/2 teaspoon salt; stir in oats. Reserve 1/3 of the oatmeal mixture. Press remaining oatmeal mixture in pan.

Heat chocolate morsels, milk and 2 tablespoons butter in 2-quart saucepan over low heat, stirring constantly, until chocolate morsels are melted. Remove from heat; stir in nuts, 1 teaspoon vanilla and 1/2 teaspoon salt. Spread over oatmeal mixture in pan. Drop reserved oatmeal mixture by rounded teaspoonfuls onto chocolate mixture. Bake until golden brown, 25 to 30 minutes. While warm, cut into bars, about 2×1 inch. 70 cookies.

*If using self-rising flour, omit baking soda and 1/2 teaspoon salt.
Note: Unbleached flour can be used in this recipe.
High Altitude Directions (3500 to 6500 feet): For all-purpose or unbleached flour, no adjustments are necessary. For self-rising flour, bake about 30 minutes.

This comes from a promo recipe slip from Kraft, Inc., that was published in 1982. Recipe is typed below along with scanned copies of both sides of slip.

“PHILLY” Miracle Whip Wreath

2 8-oz. pkgs. PHILADELPHIA BRAND Cream Cheese, softened
1/2 cup MIRACLE WHIP Salad Dressing
1/3 cup (1 1/2 ozs.) KRAFT Grated Parmesan Cheese
10 crisply cooked bacon slices, crumbled
1/4 cup green onion slices
NABISCO Triscuit Wafers

Combine cream cheese and salad dressing, mixing until well blended. Add remaining ingredients; mix well. Chill. Place drinking glass in center of serving platter. Drop rounded tablespoonfuls of mixture to form ring around glass, just touching outer edge of glass; smooth with spatula. Remove glass. Garnish with chopped parsley and pimiento just before serving, if desired. Serve with wafers.

Variation: Substitute 1/2 cup finely chopped ham, 1/4 cup chopped green pepper and 1/4 cup chopped onion for bacon and green onion. Garnish with additional ham or green pepper just before serving, if desired.

This recipe was clipped from a magazine and found in a large collection of recipes. Date unknown. Recipe is typed below along with a scanned copy at the bottom.

ORANGE RUM CAKE

This is a moist, rather heavy cake that must be eaten with a fork. Before making, read through the entire recipe. These are the ingredients needed. Make no substitutions. All measurements are level. Assemble ingredients, and let stand 1 hour.

1 cup butter or margarine (salted, not whipped)
2 cups granulated sugar
Grated rind of 2 large oranges and 1 lemon
2 eggs
2 1/2 cups sifted all-purpose flour (instant type can be used)
2 teaspoons double-acting baking powder
1 teaspoon soda
1/2 teaspoon salt
1 cup buttermilk
1 cup finely chopped walnuts or pecans
Juice of 2 large oranges
Juice of 1 lemon
2 tablespoons rum
1/2 cup confectioners’ sugar
Walnut or pecan halves

TO MAKE THE CAKE

1. With a little butter, grease a 9″ or 10″ tube pan. (If using a fluted or other fancy pan, be sure it holds at least 2 quarts when measured to the brim with water.)
2. Turn on oven; set at 350°F. If oven has no control, use a portable oven thermometer and keep correct temperature by controlling heat.
3. With an electric mixer or a large spoon beat 1 cup butter in a large bowl until fluffy.
4. Gradually add 1 cup granulated sugar and beat after each addition until fluffy.
5. Add grated rind of 2 large oranges and 1 lemon.
6. Add 2 eggs, one at a time, beating after each addition until very light.
7. Sift, then lightly spoon flour into measuring cup. Level top with spatula. Put 2 1/2 cups sifted flour into sifter. If instant type is used, do not sift, but mix with other dry ingredients. (Do not use cake flour or a self-rising flour.)
8. Add 2 teaspoons double-acting baking powder, 1 teaspoon soda, 1/2 teaspoon salt. Sift into bowl.
9. To butter mixture add flour mixture alternately with 1 cup buttermilk in small amounts, beating after each addition until smooth. Fold in 1 cup finely chopped walnuts or pecans.
10. Pour batter into pan. Bake about 1 hour. Cake is done when it shrinks from sides of pan and surface springs back when pressed lightly with finger.
11. Meanwhile strain juice of 2 large oranges and 1 lemon into saucepan. Add 1 cup granulated sugar and 2 tablespoons rum.
12. When cake is done, remove from oven. Bring mixture in saucepan to boil; pour slowly over cake in pan. If cake does not absorb all of mixture as it is poured, reserve remainder; spoon on later.

Let cake stand a day or two before serving. Remove cake from pan; sprinkle cake lightly with granulated sugar, if desired. Mix 1/2 cup confectioners’ sugar with enough water or milk to make of spreading consistency. Spread on nut halves, let stand until hard. Press onto sides of cake.

TO STORE THE CAKE

Cover with cake cover or loosely with foil. Store in a cool place. Stored this way, cake will keep for several weeks. If frozen, then wrapped well and stored in freezer, cake will keep indefinitely.

This recipe was clipped from cardboard packaging (Ocean Spray Fresh Cranberries), date unknown. Recipe is typed below along with a scanned copy.

CRANBERRY-ORANGE RELISH

4 cups (1-lb.) Ocean Spray Fresh Cranberries
2 oranges
2 cups sugar

Put through a food chopper the fresh cranberries in this package (4 cups), 2 oranges (quartered and seeded). Add 2 cups sugar. Mix well and chill in refrigerator several hours before serving. Makes 1 quart Cranberry-Orange Relish.