Here’s another 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. Here’s the first recipe (typed in full below) along with a scan. 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.

Turkey In A Stuffing Crust
(Makes 6 to 8 servings)

6 cups stuffing mix
1½ to 2 cups water
1/2 cup chopped onion
1/2 cup chopped celery
3 tablespoons butter
3 tablespoons flour
2 ½ cups undiluted Carnation Evaporated Milk
1/2 cup sliced stuffed green olives
3 cups cubed cooked turkey
1/4 teaspoon pepper
1/4 teaspoon thyme
1/8 teaspoon poultry seasoning

Combine stuffing mix with water, using only enough liquid to moisten; mix well. Press stuffing along sides and bottom of buttered 12 x 7½ x 2-inch baking dish. Bake in hot oven (400°F.) 10 minutes. Saute onion and celery in butter; add flour. Blend well. Gradually stir in Carnation. Stir over medium-low heat until sauce thickens. Add remaining ingredients; mix well. Spoon into stuffing crust. Bake in moderate oven (350°F.) 25-30 minutes.

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

This recipe was clipped from a newspaper, date unknown. I’ve typed out the recipe below along with a scanned copy.

Swedish Almond Braid

1 pkg. active dry yeast or 1 cake compressed
1/4 cup water
1 cup milk, scalded
3/4 cup sugar
1/2 cup softened butter
1 tsp. salt
5 1/4 to 5 1/2 cups sifted all-purpose flour
1 egg yolk
3/4 tsp. almond extract
1 slightly beaten egg white
1/4 cup sugar
1/4 cup slivered almonds

Soften active dry yeast in warm water or compressed yeast in lukewarm water. Combine milk, 3/4 cup sugar, butter and salt; stir until butter is melted and sugar dissolved; cool.

Stir in 2 cups of flour and beat well; add egg yolk, softened yeast, almond extract and enough of remaining flour to make a soft dough.

Turn out on lightly floured surface and knead until smooth and elastic, about 8 to 10 minutes. Place dough in lightly greased bowl, turning to grease all sides. Cover; let rise until almost double in bulk, about 2 hours.

PUNCH DOWN and divide into 6 equal parts; form into balls. Cover; let rest about 10 minutes. Roll each ball into ropelike strip about 12 inches long. Form into 2 braids, starting at center and braiding toward each end. Tuck under the ends.

Place in 2 greased loaf pans (8½x4½x2½); cover and let rise in warm place until almost double in bulk.

Brush tops with egg white; sprinkle with 1/4 cup sugar and slivered almonds. Bake in preheated 350-degree oven 45 to 55 minutes.–Yields 2 braids.

This recipe was clipped from a newspaper, date unknown. I’ve typed the recipe below and included a scanned copy.

Cracked Wheat Bread

One cup cracked wheat
One and one-half cups water
One cup milk
Two tbsps. sugar
Two tbsps. butter
Two tsps. salt
Two cups whole wheat flour
One pkg. active dry yeast
One-half cup warm water
Two and one-half cups all-purpose flour
Oil

Spoon all purpose flour into dry measuring cup; level. Do not scoop and it’s not necessary to sift.

Combine cracked wheat and water in saucepan. Bring to boil. Remove from heat. Stir in milk, sugar, butter and salt; cool to lukewarm. Dissolve yeast in one-half cup water; add to milk mixture.

Put whole wheat flour in large bowl. Add liquid mixture and beat until smooth, about two minutes on medium speed of electric mixer or 300 strokes by hand. Add one cup all-purpose flour; beat one minute on medium speed or 150 strokes by hand. Stir in more all-purpose flour to make a moderately stiff dough.

Turn onto lightly floured surface and knead 10 to 12 minutes. Shape into ball and place in lightly greased bowl, turning to grease all sides. Cover and let rise in warm place (80 to 85 degrees) until doubled, about 1 1/2 hours.

Punch down. Divide dough in thirds; shape into balls. Let rest 10 minutes. On greased baking sheets roll each ball into 1/2-inch thick circle. Brush with oil. Let rise in warm place until doubled, about 45 minutes.

Bake in preheated 400 degree oven 12 to 15 minutes, or (…RecipeCurio Note: Article is clipped off here).

This recipe is either a label or a clipping from packaging of some kind (possibly from a package of Solo prune filling). It’s pretty splattered in places and seems to have been a well-used recipe. Date unknown. Kolacky is a type of pastry with fruit filling, you can see pictures here: Wikipedia. Recipe is typed below along with a scanned copy.

“SOLO” PRUNE KOLACKY

1 12-ounce can Solo Prune Filling
1 1/2 cups all purpose flour or 2 cups cake flour
1 cup (1/2 lb.) salted butter
1 tablespoon milk
1 large (8 oz.) cake Philadelphia cream cheese
1/2 teaspoon baking powder
1 tablespoon sugar
1 egg yolk

Sift flour and baking powder. Cream butter with cream cheese, milk and sugar. Add beaten egg yolk. Add flour mixture. Knead into a smooth dough. Roll out to 1/8″ or 1/4″ thick as desired and cut with cookie cutter into 2″ rounds. Place on ungreased cookie tin and make a depression with thumb or spoon in center of each round. Add 1 teaspoon Solo Prune Filling into each center. Pre-heat oven to 400° and bake Kolacky for 10 minutes until slightly brown. Confectioner’s sugar may be sprinkled on top before serving. You can also use Solo Poppy, Apricot, Almond, Date, Raisin or Pineapple filling and each will be delicious.

This is an old newspaper clipping, date unknown. Recipe is typed below along with a scanned copy.

Pumpkin Walnut Cake

Three cups sifted flour
Two tsps. baking powder
Two tsps. baking soda
One tsp. salt
Three and one-half tsps. cinnamon
Four large eggs
Two cups sugar
One and one-half cups corn oil
One can (one lb.) pumpkin
One cup coarsely chopped walnuts
Confectioners’ sugar (optional)

On wax paper, sift together flour, baking powder, baking soda, salt and cinnamon. In a large mixing bowl, with electric mixer at high speed, beat eggs until yolks and whites are combined. Gradually add sugar, beating until thick and lemon color. Beating constantly, pour in corn oil.

With mixer at low speed, blend in sifted dry ingredients, alternately with pumpkin, beginning and ending with dry ingredients; beat until smooth after each addition. Stir in walnuts.

Turn into an ungreased angel-food cake or other tube pan 10×4 inches. Bake at 350 degrees until cake tester inserted in center comes out clean. This will be about one hour and 10 minutes.

Place cake in pan on wire rack to cool completely before removing from pan. If desired, sprinkle with confectioners’ sugar.

This recipe article was published in the Akron Beacon Journal, date unknown. Article is typed below along with a scanned copy (at the bottom).

By POLLY PAFFILAS
Beacon Journal Food Writer

HOMEMADE BREAD is one way to raise the standards of your meals, yet keep food costs down. A loaf of piping hot bread does so much to pep up humble hamburger dishes or leftovers, and certainly lunch box sandwiches are much better when made with homemade bread.

Stirring up a loaf of yeast bread is as simple as making a cake when it’s a batter bread. No kneading is necessary, just follow three simple steps–mix, rise and bake.

Raisin Casserole Bread is a batter bread and gets its name because it is a batter rather than a dough and is thinner.

The yeast is not dissolved in warm water, but added to the dry ingredients and the initial beating is done with the electric mixer.

The second step is allowing the batter to rise about an hour until doubled in bulk, then it is stirred until it is reduced to almost its original size. The dough is then transferred to a casserole for baking–no shaping is necessary–and then it goes into the oven.

Just remember, the texture of batter breads will be different from kneaded doughs–not quite as fine. But you still have a good product and the marvelous flavor of freshly baked homemade bread.

Raisin Casserole Bread

Four and one-fourth to four and three-fourths cups unsifted all-purpose flour
One-half cup sugar
One tsp. salt
Two pkgs. active dry yeast
One cup milk
One-half cup water
One-fourth cup (1/2 stick) margarine
One egg, at room temperature
One cup seedless raisins

In large bowl thoroughly mix one and one-half cups of the flour, sugar, salt and undissolved dry yeast.

Combine milk, water and margarine in saucepan; heat over low heat until liquids are very warm (120 to 130 degrees F). It is not necessary for margarine to be melted.

Gradually add to dry ingredients; beat two minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg and one cup flour, or enough flour to make a thick batter. Beat at high speed two minutes, scraping bowl occasionally. Stir in enough additional flour to make a stiff batter.

Cover; let rise in warm place, free from draft, until doubled in bulk, about one hour.

Stir batter down. Beat in raisins, about 30 seconds. Turn into two greased 1-quart casseroles.

Bake in preheated 350-degree oven 40 to 45 minutes, or until done. Remove from casseroles; cool on wire racks. Yields 2 loaves.

This recipe was included in a promo recipe sheet from Carnation Evaporated Milk titled “Favorite Holiday Recipes” (5 recipes in the sheet), date unknown. Here’s the fifth recipe which is typed out below along with a scanned copy. The cover of the recipe sheet/folder is at the bottom.

Five Minute Fudge
(Makes 2 pounds)

2 tablespoon butter
2/3 cup undiluted Carnation Evaporated Milk
1 2/3 cups sugar
1/2 teaspoon salt
2 cups (4 oz.) miniature marshmallows
1 1/2 cups (1½ 6-oz. packages) semi-sweet chocolate pieces
1 teaspoon vanilla
1/2 cup chopped nuts

Combine butter, Carnation, sugar and salt in saucepan over medium heat. Bring to a boil. Cook 4 to 5 minutes, stirring constantly. (Start timing when mixture starts to “bubble” around edges of pan.) Remove from heat. Stir in marshmallows, chocolate, vanilla and nuts. Stir vigorously for 1 minute (until marshmallows melt and blend). Pour into 8-inch square buttered pan. Cool. Cut in squares.

This recipe was included in a promo recipe sheet from Carnation Evaporated Milk titled “Favorite Holiday Recipes” (5 recipes in the sheet), date unknown. Here’s the fourth recipe which is typed out below along with a scanned copy. The cover of the recipe sheet/folder is at the bottom.

Carnation Pumpkin Pie
(Makes 9-inch pie)

2 slightly beaten eggs
1 1/2 cups canned pumpkin
1 cup sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon cloves
1/4 teaspoon nutmeg
1 2/3 cups undiluted Carnation Evaporated Milk
9-inch single-crust unbaked pie shell

Combine eggs, pumpkin, sugar, salt and spices. Gradually add Carnation. Mix well. Pour into unbaked pie shell. Bake in hot oven (425°F.) 15 minutes; reduce to moderate heat (350°F.) and continue baking about 40 minutes, or until knife inserted near center of pie comes out clean. Cool before serving.