This recipe was clipped from a newspaper and taped onto a card, but the tape is so old the clipping came loose. Date is unknown. Recipe is typed below along with a scanned copy.

Butterscotch Honeys

3/4 cup butter or margarine
1 cup brown sugar
1 cup honey
3 medium eggs, well beaten
2 3/4 cup sifted all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup coarsely chopped walnuts
1 package (6 ounces) butterscotch bits

Preheat oven to 350 degrees.

Melt butter or margarine. Add brown sugar and honey. Heat slightly until sugar is dissolved. Beat well and cool. And beaten eggs (correction: I believe this should be Add beaten eggs). Mix slightly. Sift flour with baking powder and salt. Mix well. Add remaining ingredients. Pour into well-greased and floured 10 1/2 by 15 1/2 by 1-inch jelly roll pan.

Bake in preheated oven 20 to 25 minutes. Sprinkle with powdered sugar before serving.

This recipe was clipped from a newspaper or magazine then taped to a white index card. The tape is very yellow and brittle with age, date of the recipe unknown. There’s an interesting tip at the bottom to make sure to make this on days that are sunshiny, cloudy weather seems to affect the results of the candy. Recipe is typed below along with a scanned copy.

BUTTERSCOTCH CANDY

1/2 lb. creamery butter
1 lb. light brown sugar
1 tbs. vinegar

Combine ingredients and put over low heat until butter melts, then start stirring. Stir continuously and boil for about 10 minutes (until it runs smooth from the spoon.)

Have nuts scattered over warm (room temperature) unbuttered pans and pour candy over.

“Wait for a sunshiny day,” admonishes Mrs. Canull. “Somehow cloudy weather sugars it. It is important to wait for the sunshiny day.”

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

Butter Crunch

1 cup butter
1 cup sugar
2 tablespoons water
1 tablespoon light corn sirup
3/4 cup finely chopped nuts
1 package (6 ounces) semi-sweet chocolate pieces

Butter baking sheet. Melt butter in 2-quart saucepan over low heat. Add sugar and heat to boiling, stirring constantly. Stir in water and corn sirup. Cook over medium heat, stirring constantly, to 290 degrees on candy thermometer (or until small amount of mixture dropped into very cold water separates in threads which are hard but not brittle).

Remove from heat and stir in nuts. Pour candy mixture onto baking sheet and spread about 1/4-inch thick. As crunch cools, loosen from baking sheet 2 or 3 times with spatula. Melt chocolate pieces over hot water. Spread half the chocolate over cooled crunch. (Keep remaining chocolate warm over hot water.) When firm turn crunch and spread with chocolate. When firm, break into pieces. Store in tightly covered container in cool place. Makes 1 pound.

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

After Dinner Grape Mints

(Mrs. Robert Belt, Wickliffe)
Grand prize $100

1 pound powdered sugar
1 package (3 ounces) cream cheese
4 tablespoons very thick grape jelly
1 teaspoon peppermint flavoring
Granulated sugar

Mix all ingredients except granulated sugar. Mix and knead like dough. Roll into ball and then roll in granulated sugar. Extra food coloring may be added if desired. Place on waxed paper and dry at room temperature. Mints can be refrigerated or frozen. This recipe makes at least 4 dozen.

Here’s a neat recipe for gumdrops candy, it was clipped from a newspaper or magazine then taped onto a white index card. The tape is very yellow and brittle, date of the recipe is unknown. Recipe is typed below along with a scanned copy (click to view larger).

Gumdrops

One bottle (six ounces) liquid pectin
One-fourth teaspoon baking soda
Three-fourth cup sugar
Three-fourth cup light corn syrup
One and one-half teaspoons orange extract
One teaspoon grated orange rind
Four drops yellow food coloring
Two drops red food coloring

In a one or one and one-half quart saucepan stir together the pectin and baking soda (pectin will foam). In a two-quarter saucepan stir together the sugar and corn syrup. Cook each mixture at the same time over high heat, stirring often, until foam disappears from pectin mixture and sugar mixture comes to a rapid boil–three to five minutes. Stirring constantly, pour pectin mixture into boiling sugar mixture in a slow steady stream. Boil and stir constantly for one minutes. Remove from heat; stir in orange extract, orange rind and food colorings. At once pour into eight-inch square pan. Let stand at room temperature until firm and cool–about two hours. Cut in one-half-inch cubes, roll in extra sugar. Makes about 60. Store, covered tightly, in refrigerator.

This recipe was clipped from a magazine, date unknown but the recipes in this collection were mainly from the 1950s through the 1980s. Recipe is typed below along with a scanned copy.

Apple Brown Betty

1/3 cup melted butter or margarine
2 cups soft cornbread crumbs, toasted
3 cups pared, sliced tart apples
2/3 cup brown sugar
1/4 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
2 tablespoons lemon juice
1/3 cup water

Add melted butter to cornbread crumbs; toss with fork to mix thoroughly; toast in skillet over low heat until golden brown. Combine apples, sugar, salt and spices; mix well. Spread a layer of toasted crumbs in bottom of 1 1/2-quart greased casserole. Add layer of apple mixture. Continue until all ingredients are used, ending with crumbs. Combine lemon juice and water; pour over all. Bake at 350 degrees for 1 hour. Serve with plain cream. Makes five to six servings.

FROM PARADE’S TEST KITCHEN

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

Cranberry Lemon Nut Bread

4 tablespoons butter or margarine
3/4 cup sugar
2 eggs
2 teaspoons grated lemon peel
2 cups sifted all-purpose flour
2 1/2 teaspoons baking powder
1 teaspoon salt
3/4 cup milk
1 cup fresh cranberries, chopped or cut in half
1/2 cup chopped mixed candied fruits and peels
1/2 cup chopped walnuts
2 teaspoons lemon juice
2 tablespoons sugar

Preheat oven to 350 degrees.

Cream together butter and the 3/4 cup sugar till light and fluffy. Add eggs and lemon peel and beat well. Sift together flour, baking powder, and salt. Add to creamed mixture alternately with milk, beating till smooth after each addition. Stir in cranberries, mixed fruits and peels, and nuts. Pour into a greased 9 by 5 by 3-inch pan.

Bake in preheated oven for 55 to 65 minutes. Let cool in pan 10 minutes. Remove from pan and cool further. Combine lemon juice and 2 tablespoons sugar. Spoon over top. Wrap in foil or plastic wrap. Store overnight. Store in cool area or in refrigerator if planning to keep for several days.

This recipe was clipped from plastic packaging, probably a bag of noodles. Date is unknown, I’d guess the 1980s or so. Recipe is typed below along with a scanned copy that you can click to view larger.

FAMILY GOULASH

1 pound lean ground beef
1/2 cup sliced onion
1 small clove garlic, minced
1 cup water
1/2 cup ketchup
1 tablespoon Worcestershire sauce
2 teaspoons brown sugar
1 teaspoon salt
2 teaspoons paprika
1/2 teaspoon dry mustard
Dash pepper
1 tablespoon cornstarch or all-purpose flour
2 tablespoons water
6 oz. Light ‘n Fluffy Noodles

Brown ground beef in large skillet. Add onion and garlic; cook and stir until onion is tender. Combine 1 cup water, ketchup, Worcestershire sauce, brown sugar, salt, paprika, dry mustard and pepper; stir into ground meat mixture. Cover; simmer 15 minutes. Blend cornstarch or flour and 2 tablespoons water; add to meat mixture. Cook and stir 5 minutes or until sauce thickens and begins to boil. Cook Light ‘n Fluffy Noodles in 2 quarts boiling water with 1 tablespoon salt for 5 minutes; drain well. Serve goulash over noodles. About 4 servings.