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

Mini Pecan Pies

1 3-ounce package cream cheese, softened
1/2 cup butter or margarine, softened
1 cup all-purpose flour
1 beaten egg
3/4 cup packed brown sugar
1 tablespoon butter or margarine, softened
1 1/2 teaspoons vanilla
Dash salt
3/4 cup broken pecans

Blend cream cheese and the 1/2 cup butter or margarine. Stir in flour. Chill 1 hour. Shape dough into twenty-four 1-inch balls. Place in ungreased 1 3/4-inch muffin pans; press dough over bottom and up sides of pans. In small bowl, beat together egg, brown sugar, the 1 tablespoon butter, the vanilla, and salt just till smooth. Divide the pecans among the pastry shells. Spoon about 1/2 tablespoon egg mixture over pecans in each shell. Bake in 325° oven for 25 to 30 minutes, or till filling is set and pastry is golden. Cool; remove from pans. Makes 2 dozen.

Here’s an old newspaper clipping featuring two different favorite fudge recipes sent in by one of their readers. Date is unknown. Recipes are typed below along with a scanned copy.

Caramel Fudge
Mrs. William C. Cole

Brown 2 tablespoonfuls butter in a heavy pan, add 1 cup brown sugar, 1 cup white sugar and 1 small can condensed milk. Mix thoroughly. Let this cook until it forms a medium hard ball when dropped in cold water. Stir all the time while cooking, as it will stick easily. Take off stove and beat until it begins to harden in pan. Put on buttered plate and cut in squares.

Mrs. Cole sent another of her favorite candy recipes. We might as well let you have it right now.

Always Creamy Fudge
Mrs. William C. Cole

Mix 2 cups white sugar with 1 1-2 tablespoonfuls flour, pinch salt, 2 heaping tablespoonfuls cocoa and 1 cup water. Let this cook until medium hard ball is formed in cold water. Do not stir. Cook this rather slowly. Remove from stove, add 1 teaspoonful vanilla and butter the size of a large walnut. Beat, put on buttered pan. Cut in squares. This is delicious if nuts are added.

This recipe was clipped from a newspaper and looks to be a promotional item for GW brand sugar, date unknown. Recipe is typed in full below along with a scanned copy.

GW Toffee Break Treats
(makes 24)

Bottom Layer

1/2 cup shortening
1 cup flour
1/4 cup GW Powdered Sugar
1/4 teaspoon salt

Top Layer

2 eggs
1 1/2 cups GW Brown Sugar, firmly packed
1/2 teaspoon baking powder
2 tablespoons flour
1 cup chopped pecans
1/2 cup moist shredded cocoanut

Cream shortening and mix in GW powdered sugar and flour until well blended. Spread in two 8″x8″x2″ greased pans. For the top layer, beat eggs until light; add GW brown sugar, mixing well. Sift baking powder with flour and add, mixing until smooth. Stir in nuts and cocoanut. Spread the mixture over the bottom layer in the pans. Bake 30 to 40 minutes in a 375° oven. Remove and cut in ssmall squares.

This vintage recipe card was distributed by S. S. Kresge Company which later changed its name to Kmart (in 1977). There are two fruit cake recipes on either side, one for Light and one for Dark. The dark version is typed below along with a scanned copy (the light version is on its own page).

SUGGESTED RECIPE FOR

Holiday Fruit Cake (Dark)

20 Oz. Kresge Extra Fancy Mix
8 Oz. Candied Cherries
6 Oz. Pitted Dates
4 Oz. Raisins
4 Oz. Walnut Meats
4 Oz. Pecan Meats
1/4 Cup Sifted Flour
1 Cup Shortening
1/2 Cup Sugar
1/2 Cup Honey
5 well beaten Eggs
1 1/2 Cups Sifted Flour
1 tsp. Salt
1 tsp. Baking Powder
1 tsp. All Spice
1/2 tsp. Nutmeg
1/2 tsp. Cloves
1/4 Cup Orange or Grape juice

Halve Cherries, Nut Meats and Dates. Dredge fruits and nuts in 1/4 cup of Flour.

Cream Shortening and Sugar; add Honey and Eggs and beat well. Sift second amount of Flour with dry ingredients and add alternately with fruit juice to creamed mixture. Beat thoroughly. Pour batter over floured fruits and mix well.

Line two greased 3½x7½” loaf pans with waxed paper, allowing 1/2 inch to extend above all sides of pan. Pour batter into pans–do not flatten. Bake in slow oven (250°) approx. 3 hours.

Place pan containing 2 cups water on bottom shelf while baking. Cakes baked with water have greater volume, moist texture and a smooth, shiny glaze. If decoration of nuts and cherries is used, place on cake at end of 2 hours. Store in a covered container in a cool place. This recipe makes about 5 pounds.

Compliments of S. S. KRESGE COMPANY

This vintage recipe card was distributed by S. S. Kresge Company which later changed its name to Kmart (in 1977). There are two fruit cake recipes on either side, one for Light and one for Dark. The light version is typed below along with a scanned copy (the dark version will be on its own page).

SUGGESTED RECIPE FOR

Holiday Fruit Cake (Light)

2/3 Cup Butter or Shortening
2/3 Cup Granulated Sugar
2 Eggs–beaten
1 Cup Water or Fruit Juice
1/4 Cup Honey
2 Cups Sifted Flour
1/2 tsp. Salt
1/2 tsp. Nutmeg
1 tsp. Baking Powder
2 tsp. Cinnamon
1/2 tsp. Baking Soda
2 Lb. Kresge Extra Fancy Mix
1 Cup Raisins
1/2 Cup Pecans or Almonds
1 Cup Sifted Flour

Cream Butter and Sugar well. Add Eggs and mix together. Add Water (or Fruit Juice) and Honey, mixing well. Sift dry ingredients and add to above. Mix well.

Mix one cup of sifted Flour with the Fruit and Nuts and add to batter.

Line two greased 3½ x 7½” loaf pans with waxed paper, allowing 1/2 inch to extend above all sides of pan. Pour batter into pans–do not flatten. Bake at 275° Fahrenheit for 1½ to 2 hours.

Place pan containing 2 cups water on bottom shelf while baking. Cakes baked with water have greater volume, moist texture and a smooth, shiny glaze. If decoration of nuts and cherries is used, place on cake at end of 2 hours. Store in a covered container in a cool place. This recipe makes about 4½ pounds.

Compliments of S. S. KRESGE COMPANY

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

Fruity Mincemeat

15-oz. box seedless raisins
One cup dried apricot halves
One cup pitted prunes
One cup dried figs
Two lbs. tart apples, peeled and cored
Two lbs. firm pears, peeled and cored
One large seedless orange, unpeeled
One lemon, unpeeled, but seeded
One and one-half cups chopped walnuts
One lb. light brown sugar
One and one-half tsps. cinnamon
One-half tsp. EACH nutmeg, cloves, ginger
One cup bourbon, brandy or rum

Grind fruit in the order given through coarse blade of food chopper. Stir in nuts, sugar, spice and bourbon. Spoon into jars; cover. Store in cool, dry place.–Yields about 3 quarts.

AS DELECTABLE as mince pies are, this spicy, spirited fruit mixture is good for many other things. Spoon over ice cream, sherbet, cake or pudding, or use as a filling for cookies, tarts, turnovers or strudel.

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

A MIGHTY pretty fruitcake can cross the miles, and improves with age if wrapped in waxed paper or aluminum foil, packed in an air-tight container and sent off.

Fruit Cake

2 cups sifted flour
3/4 cup diced candied citron
1 1/2 cups sliced candied cherries
1/2 cup diced candied lemon peel
1 cup diced candied orange peel
1 1/2 cups blanched chopped almonds
1 cup shortening
1 cup sugar
5 eggs, well beaten
1 teaspoon rum flavoring
1/2 teaspoon orange flavoring
Sugar glaze

Combine flour, fruits and nuts. Cream shortening and sugar until light and fluffy. Add eggs and beat thoroughly. All flavorings. Add flour-fruit mixture gradually. Blend well.

Turn into 2 well-greased loaf pans. Cover tightly with heavy waxed paper and tie securely with string or cover with aluminum foil, pressing around rim of pan.

Set on rack in steamer. Add enough boiling water to come half way up on the sides of the pans. Cover kettle and keep water boiling. Steam for 3 1/4 hours.

Remove from steamer and brush top with sugar glaze. Decorate with almonds and cherries. Bake at 250 degrees 1 1/2 hours. Remove from pans and brush top and sides with glaze.

Here’s how for the sugar glaze. Combine 1/4 cup granulated sugar, add 1/4 cup water. Bring slowly to a boil. Boil for 10 minutes. Add a few drops of lemon flavoring.

This recipe was clipped from a 1987 newspaper (Beacon Journal) and found in a large recipe collection. Recipe is typed below along with a scanned copy to archive (click to view larger size).

RECIPE ROUNDUP
By Jane Snow
Beacon Journal food writer

E.K. of Akron may not want to make her favorite fruitcake in February, but at least she’ll have the recipe when next Christmas rolls around.

The fruitcake is baked in two round layer pans, and E.K. liked it because it tasted like a regular fruitcake, but without all the work. “It was very easy, but it was delicious,” she wrote.

We found the recipe in a November 1989 edition of the Beacon Journal.

FRUITCAKE DELIGHT

1/2 cup butter
1/2 cup sugar
2 eggs
1 cup unsifted flour
1/2 tsp. salt
1 tsp. vanilla
1/2 tsp. almond extract
1 1/2 lbs. glace cherries
1 1/2 lbs. glace pineapple
2 cups walnut or pecan halves

In a bowl, cream butter until fluffy. Gradually beat in sugar. Beat in eggs one at a time. Blend in flour, salt, vanilla and almond extract, mixing well. Add whole glazed cherries, pineapple wedges and walnut or pecan halves (setting aside one-half cup to decorate top of cakes). Mix well.

Grease two 8-inch layer cake pans. Cut circles of wax paper for the bottom of each pan and grease paper. Divide batter between two pans and arrange reserved nut halves over top, pressing firmly into fruit mix. Bake in a preheated 325-degree oven for 1 1/2 hours. Let cakes cool in pans on racks. Remove from pans, peel off wax paper on bottoms. Wrap cooled cakes in aluminum foil to store.

If desired, glaze cake tops with a mixture of two-thirds cup white corn syrup and one-third cup water heated to boiling and allowed to col. Spoon lukewarm glaze over cold cake on a rack and let cakes stand until dry before wrapping. Makes two 8-inch cakes.