This recipe was clipped from a box, likely from Domino Sugar, date unknown. There is a Chocolate Pinwheel variation included as well. Recipe is typed in full below along with a scanned copy.

VARIETY SUGAR COOKIES

ANOTHER FINE RECIPE FROM DOMINO SUGAR

2 1/2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups Domino Confectioners 10-X Powdered Sugar
1 teaspoon vanilla extract
1 cup butter or margarine, softened (shortening may be used)
1 egg
Domino granulated sugar for sprinkling

In a large bowl, stir flour, baking powder, salt and sugar together. Add butter or margarine, vanilla and egg. Mix thoroughly until well blended. Shape into ball, wrap airtight in plastic and refrigerate at least 2 hours. Divide dough in thirds. For cut out cookies roll 1/3 at a time on lightly floured surface to 3/16 inch thickness, using a floured rolling pin. Cut into desired shapes. Place on lightly greased baking sheet. Sprinkle with granulated sugar. Bake about 8 minutes or until edges are slightly golden brown, in moderately hot oven 375°F. Transfer to wire rack to cool. Store airtight.

Yield: About 60 cookies, 2 1/2 inches in diameter.

VARIATION

Chocolate Pinwheel Cookies–Add 1 envelope (1 ounce) pre-melted unsweetened baking chocolate to 1/2 the cookie dough. Roll out into rectangle about 9 x 12 inches on floured wax paper. Do same with remaining dough. Invert plain dough on top of chocolate and peel off paper. Roll doughs up lengthwise, jelly roll fashion. Cut in half and roll each half in wax paper. Refrigerate at least 2 hours. Cut into 1/8 inch thick slices and bake.

This recipe comes from an old packet of Fleischmann’s Active Dry Yeast, expiry date listed as August, 1980, so this was printed around that time. Recipe is typed below along with a scanned copy (front only).

PORTUGESE SWEET BREAD
Makes 1 large loaf

6 1/4 cups unsifted flour (about)
2/3 cup sugar
1 teaspoon grated lemon peel
1/4 teaspoon ground mace
1 package Fleischmann’s Active Dry Yeast
2/3 cup potato water
1/2 cup milk
1/2 cup margarine
3 eggs (at room temperature)
1/2 cup unseasoned mashed potato
Confectioners’ sugar

Combine 1 1/2 cups flour, sugar, lemon peel, mace and undissolved yeast.

Heat potato water, milk and margarine to 120° – 130°F. Add to dry ingredients; beat 2 min. Add eggs, mashed potato and 1/2 cup flour. Beat 2 min. Stir in more flour to make a soft dough. On floured board, knead 8-10 min. Place in greased bowl; turn to grease top. Cover; let rise until doubled, about 1 3/4 hours.

Punch dough down, roll out to 16 x 10-inches. Roll up. Place, seam side down, in greased 10-inch tube pan. Pinch ends to form ring. Cover; let rise until doubled, about 1 hour.

Bake at 350°F. 40 min., or til done. Cool in pan 5 min. Remove. Cool. Dust with confectioners’ sugar.

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

Jule Kage
(NORWEGIAN CHRISTMAS BREAD)

1 pkg. active dry yeast
1/4 cup warm water
1/2 cup butter
1/2 cup sugar
1 tsp. salt
1/2 tsp. ground cardamom
1 cup milk, scalded
4 1/2 to 5 cups sifted all-purpose flour
1 slightly beaten egg
1/2 cup seedless raisins
1/2 cup citron, diced
1/2 cup candied cherries, chopped

Soften yeast in water. Combine butter, sugar, salt, cardamom and milk; cool to lukewarm. Add 2 cups flour; beat well. Add softened yeast, egg and fruits. Add enough remaining flour to make soft dough. Turn out on lightly floured surface, knead until smooth. This takes 8 to 10 minutes. Shape dough in a ball; place in lightly greased bowl, turning to grease entire surface. Cover; let rise until double in bulk, about 2 1/2 hours.

Punch down. Turn out on lightly floured surface; divide into 2 parts; form into balls. Cover; let rest 10 minutes. Shape into two round loaves; place on greased cookie sheet. Cover; let rise until double in bulk, about 1 1/2 hours.

For glaze: Beat 1 egg yolk, slightly; add 2 tablespoons sugar and 2 tablespoons water. Mix well; brush over loaves before baking. Bake in preheated 350-degree oven 30 minutes or until done.–Yields 2 loaves.

This is a recipe label off a can or box of Quaker Oats, date unknown. I’ve typed the recipe below along with a scanned copy.

Vanishing Oatmeal Raisin Cookies

1 cup (2 sticks) margarine or butter, softened
1 cup firmly packed brown sugar
1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt (optional)
3 cups Quaker Oats (quick or old fashioned, uncooked)
1 cup raisins

1. Heat oven to 350°F. For High Altitude increase flour to 1-3/4 cups.
2. Beat together margarine and sugars until creamy.
3. Add eggs and vanilla; beat well.
4. Add combined flour, baking soda, cinnamon and salt; mix well.
5. Stir in oats and raisins; mix well.
6. Drop by rounded tablespoonfuls onto ungreased cookie sheet.
7. Bake 10 to 12 minutes or until golden brown.
8. Cool 1 minute on cookie sheet; remove to wire rack.

About 4 dozen

Bar Cookies: Bake 30 to 35 minutes in ungreased 13×9-inch metal baking pan

This recipe was clipped from packaging of some kind, date unknown. Recipe is typed below along with a scanned copy.

Dutch EGG BREAD

1/4 cup butter or margarine
2 cups soft 1/2″ bread cubes
1/4 cup milk
1/4 teaspoon salt
dash pepper
6 eggs, beaten

Melt butter in a skillet. Add soft bread cubes and brown slightly. Combine milk, salt, pepper and beaten eggs. Pour over browned bread cubes and cook until done. Serve at once, with crisp bacon.

YIELD: 6 servings

Another Festive Recipe

This recipe was written on a sheet of note paper, date unknown. Paper has aged a bit and appears to be well used (spots around the edges). Recipe is typed below along with a scanned copy.

Doris’ Pie Crust

1 pie shell

1 cup all-purpose flour
heaping 1/3 cup Crisco

Mix with fork (one at a time)

1/2 t. salt
3 T. water

Use one hand to work dough. Don’t use too much flour.

This recipe for pie crust was written on a white index card, date unknown but likely from the 1980’s or 1990’s. Recipe is typed below along with a scanned copy.

Pie Crust

2 cups flour
3/4 to 1 cup Crisco
dash of salt
Blend together with pastry blender

Mix Together:

1/4 cup milk
2 Tablespoons vinegar

This is an old recipe card that was protected in a plastic cover and kept in a recipe box filled with vintage clippings and recipe cards. The handwriting is in pencil and the recipe is faded a bit and the card quite yellowed with age. There is a word at the bottom (where the spice mix ingredients are listed) that I’m not sure about, I believe it says “Marge”, maybe someone’s name? I’ve typed out the recipe below along with a scanned copy.

Apple Pie Sweetening

1/2 C W. Sugar
1/2 C B. ”
1 T. flour or Cornstarch

(mix in with apples

Marge:

1 T Vinegar
1 1/2 t Cinnamon
1/4 t Nutmeg
1/8 t Salt
2 T Butter