This recipe comes from a large collection of vintage recipes ranging in dates from the 1940s through the 1980s. Recipe is typed below along with a scanned copy.

MAANDAZI (Fried Bread)

2 cups all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
1/8 teaspoon salt
1/4 cup shortening
1 slightly beaten egg
2/3 cup milk
Cooking oil for deep-fat frying

Stir together flour, sugar, baking powder, and salt; cut in shortening till mixture resembles small peas. Combine egg and milk; stir into dry ingredients till mixture forms a soft dough. Turn out onto lightly floured surface and knead 2 to 3 minutes, adding 2 to 3 tablespoons flour as needed if dough is sticky. Divide dough in half; cover and let rest for 10 minutes. Roll one portion of dough out on well-floured surface to a 12×6-inch rectangle. Cut the rectangle crosswise into four 6×3-inch strips. With knife, cut each strip lengthwise into 3 equal strips, cutting to within 1/2 inch of top end. Braid strips starting at top; pinch ends under to secure. Repeat with remaining dough. Fry one or two braids at a time, in deep hot oil (375°) till golden brown, about 1 minute per side. Drain on paper toweling. Serve warm. Makes 8.

This recipe was clipped from a newspaper then pasted onto a white index card. Date is unknown. Recipe is typed below along with a scanned copy.

HEATH BAR CAKE

1/4 lb. butter
2 c. flour
1 c. brown sugar
1/2 c. white sugar
1 c. buttermilk
1 tsp. soda
1 egg
1 tsp. vanilla

Blend the flour, butter, and the sugars. Take out 1/2 cup of the mixture. To the rest add the buttermilk, soda, egg and vanilla. Blend well, pour into a greased and floured 10x14x2 cake pan.

Topping

Crush finely 1 cup Heath candy bars with 1/4 cup pecans and add to the 1/2 cup of sugar, flour and butter mixture that was saved. Sprinkle over the top of the batter and bake in a 350 degree oven for 30 minutes.–Mrs. Mary Weldy

This recipe comes from a large collection of clippings ranging in dates from the 1940s through 1980s. It’s on heavier paper and appears to be clipped from packaging of some sort. Recipe is typed below along with a scanned copy.

CHEWY BROWNIES

4 Eggs–Beaten
1 Cup Butter
4 Squares Cooking Chocolate
1 Teaspoon Baking Powder
2 Cups Granulated Sugar
2 Teaspoons Vanilla
Dash of Salt
1 Cup Flour
2 Cups Pecans or Walnuts

Melt chocolate and butter in saucepan. Remove from stove, add rest of ingredients, stir until well blended. Pour into 9″ x 13″ baking pan. Bake 20 minutes in 350° oven. Cool, cut into squares.

This recipe was clipped from Parade Magazine, date unknown but probably the 1950s or 1960s. Recipe is typed below along with a scanned copy which you can click to view larger.

CARROT WALNUT BREAD

1 1/2 cups finely grated raw carrots
1 cup firmly packed light brown sugar
1 teaspoon grated fresh orange peel
1 tablespoon vegetable oil
1 cup boiling water
2 eggs, beaten
1 1/3 cups unsifted all-purpose flour
1 cup unsifted whole wheat flour
2 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup chopped walnuts

Combine carrots, brown sugar, grated orange peel, oil and boiling water in large bowl; mix well; set aside to cool. Stir eggs into carrot mixture. Mix and sift flours, baking powder, baking soda and salt; blend into carrot mixture. Stir in walnuts. Turn into well-greased 9x5x3-inch loaf pan. Let stand 5 minutes. Bake at 350 degrees 50-60 minutes, until cake tester inserted in center of bread comes out clean. Remove from pan; cool on wire rack. Wrap in foil or plastic wrap; let stand overnight at room temperature before slicing.

TO MAKE TEA SANDWICHES:

Slice bread thin; remove crusts (save crusts–they make a delicious bread pudding). Spread half the slices with pineapple cream cheese spread; put together with remaining slices to make sandwiches. Cut each sandwich into “fingers” or squares.

FROM PARADE’S TEST KITCHEN

This recipe card is the other side of this recipe: Carrot Bread Recipe Card. This was likely a magazine advertisement insert (on cardstock paper) from Bisquick that you clipped to save the recipes. Recipe is typed below along with a scanned copy that you can click to view larger.

Raisin-Orange Coffee Cake

1/2 cup orange marmalade
1/4 cup raisins
3 cups Bisquick baking mix
3/4 cup dairy sour cream
1/4 cup milk
1/4 cup margarine or butter, melted
Brown Sugar Topping (below)

Heat oven to 400°. Generously grease round pan, 9 x 1 1/2 inches. Mix marmalade and raisins. Mix baking mix, sour cream and milk until soft dough forms; beat vigorously 30 seconds. Gently smooth into ball on surface floured with baking mix. Knead 10 times. Divide into 12 parts. Shape each into 3 1/2-inch round. Place 1 teaspoon marmalade mixture in center of each. Bring edges together; pinch. Dip bottom of each into margarine, then into Brown Sugar Topping. Arrange 7 balls, coated sides up, evenly spaced in pan. Place remaining balls in spaces on top. Bake until golden, 25 minutes. Cool 5 minutes. 6 to 8 servings.

Brown Sugar Topping: Mix 3 tablespoons Bisquick baking mix, 3 tablespoons packed brown sugar and 3 tablespoons quick-cooking oats until crumbly.

High Altitude: Heat oven to 450°. Use square pan, 9x9x2 inches. Decrease sour cream to 1/2 cup. Increase milk to 1/2 cup. Arrange 12 balls in single layer in pan. Bake 20 to 25 minutes.

This recipe card was likely a magazine insert that you cut out to save, likely an advertisement for Bisquick. Date is unknown. Recipe is typed below along with a scanned copy that you can click to view a larger.

Carrot Bread

2 1/3 cups Bisquick baking mix
1 1/2 cups lightly packed shredded carrots
3/4 cup sugar
1/3 cup chopped nuts
1/4 cup dairy sour cream
1/4 cup vegetable oil
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon vanilla
3 eggs

Heat oven to 350°. Grease bottom only of loaf pan, 9x5x3 inches. Mix all ingredients; beat vigorously 30 seconds. Pour into pan. Bake until wooden pick inserted in center comes out clean, 50 to 55 minutes. Cool 10 minutes; loosen sides of loaf with knife or metal spatula. Remove from pan. 1 loaf.

High Altitude Directions (3500 to 6500 feet): Heat oven to 375°. Decrease baking mix to 2 cups and sugar to 2/3 cup. Add 1/3 cup Gold Medal all-purpose flour. Bake 45 to 50 minutes.

This recipe was clipped from a newspaper, date unknown but probably the 1980s or 1990s. Recipe is typed below along with a scanned copy.

Toll House Pan Cookies

2-1/4 cups unsifted flour
1 measuring teaspoon baking soda
1 measuring teaspoon salt
1 cup butter, softened
3/4 cup sugar
3/4 cup firmly packed brown sugar
1 measuring teaspoon vanilla extract
2 eggs
One 12-oz. pkg. (2 cups) Nestle Semi-Sweet Real Chocolate Morsels
1 cup chopped nuts

Preheat oven to 375°F. In small bowl, combine flour, baking soda and salt, set aside. In large bowl, combine butter, sugar, brown sugar and vanilla extract; beat until creamy. Beat in eggs. Gradually add flour mixture; mix well. Stir in Nestle Semi-Sweet Real Chocolate Morsels and nuts. Spread into greased 15″x10″x1″ baking pan.*

BAKE at: 375°F. TIME: 20 minutes
Cool; cut into 2″ squares. Makes 35 squares.

*NOTE: For one 6-oz. pkg., recipe may be divided in half. Spread into greased 13″x9″x2″ baking pan. Bake for 12-15 minutes. Makes 24 squares.

This recipe card is No. 12 from Domino Sugar, cut from cardboard packaging. Date is unknown. Recipe is typed below along with a scanned copy.

STICKY BUNS
from DOMINO SUGAR
No. 12

1 package (13 3/4 oz.) yeast roll mix
1 1/4 cup firmly packed Domino Dark Brown Sugar
1/2 cup plus 2 tablespoons butter or margarine
1 tablespoon water
1/2 cup chopped pecans
1 teaspoon cinnamon

Prepare yeast roll mix as directed on package. While dough is rising, combine 3/4 cups brown sugar, 1/2 cup butter and water; mix until blended. Pour mixture into 9×13-inch pan; sprinkle pecans over syrup.

When dough has risen, punch down; roll into a rectangle 12×15-inches. Spread with remaining 2 tablespoons soft butter or margarine; sprinkle with a mixture of remaining 1/2 cup brown sugar and 1 teaspoon cinnamon. Roll up like a jelly roll to make a roll 15 inches long. Seal edges. Cut into 15 slices; place in prepared pan. Cover; let rise until doubled, about 30 minutes. Bake in moderate oven 350°F. 25 to 30 minutes. Turn out immediately onto serving plate. Yield: 15 buns.