This recipe was typed on a sheet of paper and found in a large collection of recipes. Date unknown. Recipe is typed below along with a scanned copy.

TREASURE CHEST BARS
Oven 325
Grease pan.

1. Sift: 2 c. flour; 1 1/2 tsp. baking powd.; 1/2 tsp. salt
2. Cream: 1/2 c. butter; 1/2 c. sugar; 1/2 c. brown sugar (firmly packed)
3. Blend in 2 unbeaten eggs. Beat well after each egg. Add 1 tsp. vanilla. Beat until fluffy.
4. Add dry ingredients alternately with 3/4 c. milk. Begin and end with dry ingred. Blend well after each addition.
5. Stir in 1 c. nuts (medium chopped); 1 c. marachino cherries (halved); 1 6 oz. pkg. chocolate chips
6. Turn into 15″x10″x1″ pan or two 9″x9″

Bake at 325 for 25-30 min. Cut into 48 bars.

FROSTING for T. C. B.

1. Brown 1/4 c. butter
2. Remove from heat and blend in 2 c. sifted powdered sugar; 1/2 tsp. vanilla; 2 T. milk
3. Beat until smooth.
4. Frost rather warm. Decorate if desired.

This recipe was clipped from a newspaper and is probably a promo piece for Armour Star Sliced Dried Turkey since it’s called for in the recipe. Recipe is typed below along with a scanned copy.

Turkey Pie

1/2 cup finely chopped onion
1/2 cup sliced celery
2 tablespoons butter or margarine
1 can (10 3/4-oz.) cream of chicken soup
1/2 cup milk
1 jar (5-oz.) Armour Star Sliced Dried Turkey; separate slices and rinse with hot or boiling water; chop
1 can (8 1/2-oz.) peas and carrots, drained
Dash of pepper
Pastry for 2-crust 9-inch pie

Heat oven to 425°. Cook onion and celery in butter or margarine 5 minutes. Combine soup and milk; stir in remaining ingredients except pastry. Divide dough in half. Roll half of dough to form 11-inch circle; line pie plate. Pour in filling. Roll second half of dough; place over filling. Tuck edge of top crust under edge of bottom crust. Flute; slit top crust. Bake at 425°, 35 minutes or until crust is golden brown. 6 servings.

This recipe was clipped from Parade magazine, date unknown. Bûche de Noël is a traditional dessert served during the Christmas holidays in France, Belgium, Quebec, Lebanon and several other Christian-populated francophone countries. As the name indicates, the cake is generally prepared, presented, and garnished so as to look like a log ready for the fire. Source: Wikipedia: Buche de Nöel (includes a picture). Recipe is typed below along with a scanned copy.

Bûche de Nöel

1/2 teaspoon salt
4 eggs
3/4 cup sugar
2 tablespoons breakfast cocoa (not instant)
1 teaspoon vanilla
3/4 cup pancake mix
Confectioners (powdered) sugar
2 cans ready-to-use chocolate frosting

Grease bottom and sides of jelly roll pan 10″x15″x1″, line with waxed paper; grease paper thoroughly. Add salt to eggs; beat until thick and lemon colored. Combine sugar and cocoa; add gradually to eggs, beating well after each addition. Stir in vanilla and pancake mix; beat until smooth. (Batter will be quite thin.) Spread batter evenly in pan; bake at 400 degrees for 12 minutes. Sprinkle dry tea towel generously with confectioners (powdered) sugar; loosen edges of cake; turn out on towel; peel off waxed paper. Roll cake up in towel; let stand 20 minutes. Unroll. Spread with some of the frosting; roll up. Cut a thin slice from one end; unroll slice; cut in half; re-roll each half to resemble stumps of cut-off branches. Frost log with remaining frosting, using pastry tube with serrated tip, or marking with a fork or spatula to resemble bark. Place “stumps” on top. If desired, decorate with vine and leaves made with white or green frosting, using a pastry tube with appropriate tips, and cinnamon red hots for berries. Sprinkle with flaked coconut to resemble drifts of snow. Chill or freeze until ready to serve. Makes 12 servings.

FROM PARADE’S TEST KITCHEN

This recipe card is fairly yellow with age and has some notations in the top right corner and what looks to be measurements to halve the recipe. Date unknown, recipe is typed below along with a scanned copy (front side).

Christmas Cookies

3 1/2 C. Flour
1 t. B. Powder
1/2 t. salt
1 C. oleo (shortening)
1 1/2 C. sugar
2 eggs well beaten
1 1/2 t. vanilla

Blend sugar, eggs and oleo
Add vanilla
Add dry ingredients

Chill

Cook 4-6 min at 400°

This recipe was written on a white lined index card and found in a large collection of old recipes (up to year 1990). Date unknown. Recipe is typed in full below along with a scanned copy (front side only).

Gingersnaps

3/4 c. shortening
1 c. brown sugar (packed)
1 egg
1/4 c. molasses
2 1/4 c. flour
2 tsp. soda
1 tsp. cinnamon
1 tsp. ginger
1/2 tsp. cloves
1/4 tsp. salt
Granulated sugar

Cream shortening, brown sugar, egg and molasses. Mix in remaining ingredients except granulated sugar. Cover and chill 1 hr. Heat oven to 375°. Shape dough by rounded teaspoonfuls into balls. Dip tops in granulated sugar. Place balls sugared side up 3″ apart on lightly greased baking sheet. Bake 10 to 12 min. or just until set. Immediately remove from baking sheet. Makes 4 doz.

This recipe is a bit different since you roll the pastry dough out on a sheet of aluminum foil, then clip the dough (with the foil) in squares and bake. It was clipped from a newspaper, date unknown. Recipe is typed in full below along with a scanned copy.

Pecan Tarts

Three cups sifted flour
One and one-half tsps. salt
Three-fourths cup corn oil
Four and one-half tbsps. cold water

Mix together flour and salt in mixing bowl. Blend in corn oil with fork. Sprinkle all water on top; mix well. Press firmly into balls with hands. If dough is slightly dry, mix in one to two tablespoons more corn oil.

Wipe table with damp cloth and place a piece of aluminum foil 12-inches square on dampened surface. Divide pastry in half and place on half of foil. Flatten slightly, cover with waxed paper and roll out with rolling pin to cover the foil completely.

With knife, mark off 25 squares (approximately 2 3/8-inch squares). Cut through dough and foil with scissors. Turn up sides and pinch corners to form a 1 1/4-inch square shell 1/2 inch deep. Repeat with other half of dough. Fill and bake shells following recipe for Pecan Filling.

Pecan Filling

One-half cup pecans, halved or broken
Two slightly beaten eggs
Two-thirds cup dark corn sirup
One-half tsp. salt
One-half tsp. vanilla
One-quarter cup sugar

Place several pieces of pecan in bottom of each pastry shell. Mix beaten eggs, corn sirup, salt, vanilla and sugar together. Spoon about one teaspoon of mixture over nuts. Bake at 400 degrees 20 to 25 minutes or until set.–Yields 50 tarts.

This recipe was written on a white lined index card and found in a large collection of recipes. Recipe is typed below along with a scanned copy.

Stained Glass Candy

1 12 oz Pk. Choc. Chips
1 stick oleo
Melt tog. & cool Add 1 cup chopped walnuts
1 pk. 10 1/2 oz. colored marshmallows

form in a log on wax paper & roll in powdered sugar and put in refrig. Take out & slice.

Here’s an old recipe how-to clipped from a newspaper, date unknown. Kifli is a hungarian pastry, see this article for more information and a picture: Wikipedia: Kifli. Recipe is typed below along with a scanned copy.

Here’s How To Make ‘Kifli’

SO, to make about 120 you’ll need: 6 cups sifted flour, 1/2 pound lard, 1/2 pound butter, 2 egg yolks, 1 whole egg, 1/2 can (large) evaporated milk and 1 cake yeast.

Crumble yeast fine into flour, work in shortening like pie dough. Add egg yolks, whole egg and milk, work with hands until dough pulls from side of board.

Form balls (about the size of a nickel) chill. Roll out very thin with powdered sugar. Add 1/2 teaspoon nut filling, from roll. Bake on well greased cookie sheet at 375 degrees about 15 or 20 minutes.

For the Nut Filling: Cook 1 pound ground walnuts, 1/2 pound box graham crackers (ground with walnuts) 1 cup sugar, 2 egg yolks and 1/2 to 1 cup milk, until thickened. Cool filling before putting on dough.