This recipe was clipped from a magazine and it included a recipe for Coffee Eggnog Punch which was attributed to American Dairy Association, so I’m assuming the fruitcake recipe is from them. Date is unknown, likely the 1980’s or so based on the back images. The clipping is pretty stained across the top and bottom edges, it may have been taped to a card or inside a cookbook. Recipe is typed below along with a scanned copy (click to view a larger size).

LIGHT FRUITCAKE
2 loaf pans, 9 x 5 x 2 3/4 inch
2 cakes
preheated 250° oven

1 pkg. (15 oz.) light seedless raisins
1 pound candied pineapple cut up
1 jar (6 1/2 oz.) whole candied red cherries*
2 cups chopped walnuts
1 cup regular all-purpose flour
1 cup (2 sticks) butter
2 cups regular all-purpose flour
2 teaspoons baking powder
1 jar (6 1/2 oz.) whole candied green cherries*
1 jar (8 oz.) candied orange peel
1 jar (4 oz.) candied lemon peel
2 cups chopped pecans
1/4 cup orange juice
1 cup sugar
4 eggs
1 tablespoon vanilla
1/4 teaspoon salt

Line pans with aluminum foil; set aside. In a large bowl combine raisins, pineapple, red and green cherries, orange peel, lemon peel, pecans and walnuts. Add 1 cup flour and toss to coat fruit. In a large mixing bowl cream butter; gradually add sugar and beat until light and fluffy. Blend in vanilla. Add eggs one at a time, beating well after each addition, sift together 2 cups flour, baking powder and salt; add to creamed mixture alternately with orange juice, beginning and ending with dry ingredients. Stir batter into fruit. Divide evenly into pans. Bake 2 1/2 hours. Allow to cool in pans on wire rack.

To make individual fruitcakes:

Line 72 small muffin cups 1 3/4 x 1 inch, with colored foil liners. Fill with above mixture. Bake 1 1/2 hours. Yield: 6 dozen individual cakes.

*Note: For individual fruitcakes, cut cherries in half. When thoroughly cool wrap cakes and store in a cool dry place to age and develop flavor.

Date unknown for this recipe that was clipped from a magazine but I’d guess the 1980’s or so. This was noted as being from the American Dairy Association. Recipe is typed below along with a scanned copy (click to view larger image).

COFFEE EGGNOG PUNCH

1/4 cup instant coffee powder
1/2 cup boiling water
2 quarts dairy eggnog
nutmeg

Dissolve coffee powder in boiling water; chill. Add to eggnog. Pour into punch bowl and sprinkle with nutmeg.

Yield: approx. 2 quarts

(American Dairy Association)

This recipe was published in The Iowa Farm Register around 1955 (based on information on the other side). Full article is typed below along with a scanned copy (click to view large size).

This Brazil Nut Fruit Cake Is Easy To Make
By Alvina I. Mattes.

Probably no one ever really follows a recipe for fruit cake. If you’ve been making them for years, you no doubt scan a new recipe to see if it has anything you like that yours doesn’t have, then put it in.

As long as the basic proportion of fruits and nuts to batter is kept nearly the same, you’re not likely to have a failure.

Here’s a recipe that’s not too involved as fruit cakes go for you beginners.

For those of you who have your favorite recipes, try the showy sliced Brazils as your nutmeats.

This recipe makes about 4 1/2 pounds of fruit cake; enough for you and two or three near, dear friends who really appreciate good things to eat.

Brazil Nut Fruit Cake

1 1/4 cups shelled Brazil nuts
3 ounces finely cut candied orange peel
6 ounces thinly sliced citron
1/2 pound pitted dates, finely cut
2 cups raisins
1 cup currants
1/2 cup drained maraschino cherries
2 cups sifted all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon ground cloves
1/2 cup shortening
1 tablespoon grated orange rind
1 cup firmly packed brown sugar
4 eggs
3 tablespoons molasses
1/2 cup orange juice

Method:

1. Cover nuts with cold water, bring slowly to boil. Boil about three minutes, or until they’ll slice easily. Drain and cut in thin lengthwise slices. Save some slices for decorating top of cakes if desired.
2. Combine nuts and next six ingredients in large bowl.
3. Sift flour with soda, salt and spices. Mix one-half cup of these ingredients with fruits and nuts; toss mixture to distribute ingredients evenly.
4. Cream shortening with orange rind; add brown sugar gradually and cream well.
5. Add eggs one at a time and beat well after each.
6. Combine molasses with orange juice and add alternately with dry ingredients to shortening mixtures.
7. Add the batter to the fruits and mix well.
8. Turn mixture into four loaf pans 6 by 3 by 2 inches which have been well-greased and lined on the bottom with waxed paper.
9. Decorate with fruits and nuts. Bake in slow oven, 275 degrees, for 1 1/2 hours. Set shallow pan of water on bottom shelf of oven to make cakes moist.
10. Remove from oven and brush with glaze.

Fruit Cake Glaze

1 tablespoon light corn sirup
2 tablespoons brown sugar
2 tablespoons water
2 teaspoons lemon juice

Method:

1. Combine corn sirup, brown sugar and water.
2. Stir over low heat until sugar is dissolved, then bring to full boil and add lemon juice.

Fruit cake needs from now until Christmas to ripen its flavor. Your grocer has fresh fruits and nuts waiting for you. Get your supply on your next visit to his store, for the time is now, or not at all.

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

GLAZED BRUSSELS SPROUTS

1 lb. fresh Brussels sprouts
1/4 cup sliced red onion
2 tbsp. fresh lemon juice
2 tsp. cornstarch
1/2 cup hottest tap water
1 tsp. instant chicken bouillon granules
Pepper

Wash Brussels sprouts and slice off ends. Using a paring knife, cut an “X” into each stem end so that the vegetables will cook evenly.

Put sprouts in a one-quart casserole and arrange onion slices on top. Cover with plastic wrap and microwave on high five to six minutes. Let rest.

Combine lemon juice and cornstarch in a one-cup glass measure. Add water and bouillon granules.

Microwave on high one minute or until thickened. Drain Brussels sprouts and rearrange onion rings on top if necessary.

Sprinkle with pepper and pour lemon glaze over all. Makes four servings.

I’m not sure how old this recipe is but likely from the 1980’s to 2000 or so. The recipe is written in green ink on a festive recipe card and I found it in a large collection of recipes. The recipe card was tucked in a plastic bag with a sample ornament (this is like a gingerbread but not edible). The ornament still smells very cinnamon! Recipe is typed below along with a scanned copy.

Cinnamon Ornaments
Makes: 12

• Mix 3/4 – 1 c applesauce with (1) 4.12 oz bottle ground cinnamon to form a stiff dough.
• Roll out to 1/4″ thickness
• Cut with cookie cutters
• Make hole for ribbon (I used a straw)
• Let air dry for several days, turning occasionally

RecipeCurio Note: 4.12 ounces would be about 117 gram bag of cinnamon.

Here’s the fourth recipe from the vintage “Favorite Holiday Recipes” sheet from Carnation, this one’s probably from the 1960’s since it includes a promotion for a Carnation cook book from that time. The cover of the recipe sheet/folder is at the bottom as well as links to two recipes that were in this sheet as well as the other previously archived one.

Double Chocolate Brownie Cake
(Makes 24 bars)

1 cup sugar
1/2 cup cocoa
3/4 cup softened butter
2 eggs
2 teaspoons vanilla
1/2 teaspoon salt
1 cup flour
1/2 cup undiluted Carnation Evaporated Milk
1 cup chopped walnuts
Creamy Chocolate Icing

Beat sugar, cocoa, butter, eggs, vanilla and salt together until light and fluffy. Alternately add flour and Carnation to butter mixture, beating slowly until just blended. Fold in nuts. Spread batter into buttered 12 x 7½ x 2-inch baking dish. Bake in moderate oven (350°F.) 20-25 minutes. Cool. Frost with Creamy Chocolate Icing and cut into 24 bars.

CREAMY CHOCOLATE ICING: Melt 3/4 cup semi–sweet chocolate pieces with 3 tablespoons butter. Cool. Blend in 1 cup sifted confectioners sugar alternately with 1/4 cup undiluted Carnation Evaporated Milk. Beat well to spreading consistency.

This sheet also included two recipes from another Carnation recipe sheet I’ve archived here, Carnation Pumpkin Pie and Five Minute Fudge.

Here’s the third recipe from the vintage “Favorite Holiday Recipes” sheet from Carnation, this one’s probably from the 1960’s since it includes a promotion for a Carnation cook book from that time. Underneath the recipe you’ll see the cook book cover and offer that was included in the sheet, very 1960’s! The cover of the recipe sheet/folder is at the bottom as well as links to two recipes that were in this sheet as well as the other previously archived one.

Cinnamon Pecan Coffeecake
(Makes two 8-inch coffeecakes)

2 packages active dry yeast
2/3 cup warm water
2 room temperature eggs
5 to 6 cups unsifted flour
1 cup softened butter
1/2 cup granulated sugar
1 1/2 teaspoons salt
1 cup undiluted Carnation Evaporated Milk
2 teaspoons vanilla
1 cup raisins
1 cup firmly packed brown sugar
1 tablespoon ground cinnamon
1/2 cup chopped pecans

Dissolve yeast in warm water in large mixer bowl. Add eggs, 2 cups flour, 1/2 cup butter, sugar, salt, Carnation and vanilla. Beat 3 minutes at medium speed. Stir in raisins and additional flour to make a stiff dough. Knead 8 minutes on floured board. Divide in half; knead each half 2 minutes. Cover with plastic wrap; let rest 20 minutes. Melt remaining butter. Roll each dough into a 12-inch square; brush each with butter. Mix brown sugar and cinnamon. Sprinkle center third of dough with 1/4 sugar mixture and 2 tablespoons pecans. Fold 1/3 dough over center. Brush top with butter; sprinkle with 1/4 sugar mixture and 2 tablespoons pecans. Fold remaining third of dough over the 2 layers. Cut each filled dough into 12 short strips about 1-inch wide. Twist each strip tightly. Lay strips in 2 greased 8-inch square pans. Cover with towel. Let rise in warm place until doubled, about 1 hour. Bake in moderate oven (375°F.) 20-25 minutes. Remove from pans; cool. Mix 2/3 cup sifted confectioners sugar and 1 tablespoon Carnation until smooth; drizzle over coffeecakes.

This sheet also included two recipes from another Carnation recipe sheet I’ve archived here, Carnation Pumpkin Pie and Five Minute Fudge.

Here’s the second recipe from the vintage “Favorite Holiday Recipes” sheet from Carnation, this one’s probably from the 1960’s since it includes a promotion for a Carnation cook book from that time. The cover of the recipe sheet/folder is at the bottom as well as links to two recipes that were in this sheet as well as the other previously archived one.

Do Ahead Fruit And Marshmallow Salad
(Makes 6 servings)

3-ounce package orange flavored gelatin
3/4 cup boiling water
2/3 cup carbonated lemon-lime beverage
1/2 teaspoon almond extract
1 cup miniature marshmallows
2/3 cup undiluted Carnation Evaporated Milk
1 tablespoon lemon juice
10-ounce package thawed, drained quick thaw mixed fruit*

Add gelatin to boiling water; stir until dissolved. Cool slightly. Add carbonated beverage and almond extract. Chill to consistency of unbeaten egg whites. Stir in marshmallows. Place Carnation in ice cube tray pan or 8-inch cake pan. Chill in freezer compartment until soft ice crystals form around edges of pan, 15 to 20 minutes. Whip in 1-quart mixing bowl 1 minute. Add lemon juice. Whip 2 minutes longer until stiff. Arrange well-drained mixed fruit in bottom of 6-cup mold. Fold whipped Carnation into gelatin mixture until blended. Pour into prepared mold. Chill until firm in refrigerator, at least 2 hours.

*1 cup drained canned fruits for salad may be used instead of the frozen mixed fruit.

This sheet also included two recipes from another Carnation recipe sheet I’ve archived here, Carnation Pumpkin Pie and Five Minute Fudge.