This recipe was cut from some sort of packaging by Betty Crocker, probably flour. The recipe is typed in full below as well as view a scanned copy. Date this was published is unknown.

PEANUT BUTTER-CHOCOLATE KISSES

1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup creamy peanut butter
1/4 cup margarine or butter, softened
1/4 cup shortening
1 egg
1 1/2 cups Gold Medal all-purpose flour*
3/4 teaspoon baking soda
1/2 teaspoon baking powder
Granulated sugar
About 3 dozen milk chocolate candy kisses or stars

Heat oven to 375°. Mix 1/2 cup granulated sugar, the brown sugar, peanut butter, margarine, shortening and egg thoroughly. Stir in flour, baking soda and baking powder. Shape dough into 1-inch balls; roll in sugar. Place about 2 inches apart on ungreased cookie sheet. Bake until edges are light brown, 8 to 10 minutes. Immediately press candy kiss firmly in each cookie; cool. About 3 dozen cookies.

*If using self-rising flour, omit baking soda and baking powder
Note: Unbleached flour can be used in this recipe.
High Altitude Directions (3500 to 6500 feet): For all-purpose, self-rising or unbleached flour, no adjustments are necessary.

This recipe was cut from packaging of some kind, probably a bag of flour. Date is unknown. The recipe is typed out below and a scan is included at the bottom.

CRANBERRY-ORANGE BARS

1 package (10 ounces) frozen cranberry-orange relish
1 tablespoon cornstarch
1 teaspoon ground ginger
1/2 cup chopped nuts
1 1/2 cups powdered sugar
1 cup margarine or butter, softened
1 egg
1 teaspoon vanilla
1/2 teaspoon almond extract
2 1/2 cups Gold Medal all-purpose flour*
Glaze (below)

Mix relish, cornstarch and ginger in 1-quart saucepan. Heat to boiling over medium heat, stirring constantly. Boil and stir 1 minute; remove from heat. Stir in nuts; cool.

Heat oven to 350°. Mix powdered sugar, margarine, egg, vanilla and almond extract. Stir in flour. Reserve 1 cup dough. Press remaining dough in ungreased rectangular pan, 13x9x2 inches. Spread relish mixture evenly over dough. Drop reserved dough by scant teaspoonfuls onto relish mixture. Bake until wooden pick inserted in center comes out clean, about 35 minutes; cool. Drizzle with Glaze; cut into bars, about 2 x 1 1/2 inches. 36 cookies.

Glaze: Mix 1 cup powdered sugar, 1/2 teaspoon vanilla and about 2 tablespoons milk, 1 teaspoon at a time, until smooth and of desired consistency.

*Self-rising or unbleached flour can be used in this recipe.
High Altitude Directions (3500 to 6500 feet): For all-purpose, self-rising or unbleached flour, no adjustments are necessary.

Here are 5 different recipes cut from a cardboard box of some kind, probably Baker’s Coconut packaging. Date unknown, all the recipes are typed below with a scan of the cutout (click to view larger).

Creamy Coconut Frosting

3 tablespoons butter
2 1/2 cups confectioners’ sugar (about)
2 tablespoons lemon juice
Dash of salt
Grated rind 1/4 lemon or orange
1 1/2 cups Baker’s Coconut, Premium Shred

Cream butter until soft. Add sugar, alternately with lemon juice. Add salt. Beat until smooth and light and add grated rind. Spread on cake and sprinkle thickly with coconut. Makes enough frosting to cover tops of two 9-inch layers.

Coconut Custard Pie

4 eggs, slightly beaten
1/2 cup sugar
1/4 teaspoon salt
3 cups milk, scalded
1 cup Baker’s Coconut, Premium Shred

Line a deep 9-inch pie plate with pastry. Combine eggs, sugar, and salt. Add milk, stirring constantly. Add coconut. Pour into pie shell. Bake in hot oven (450° F.) 10 minutes; then decrease heat to slow (300° F.) and bake 30 minutes longer, or until knife inserted comes out clean. Cool before serving.

Coconut Seven Minute Frosting

2 egg whites, unbeaten
1 1/2 cups sugar
5 tablespoons cold water
1 1/2 cups Baker’s Coconut, Premium Shred
1 1/2 teaspoons light corn syrup
1 teaspoon vanilla

Put egg whites, sugar, water, and corn syrup in upper part of double boiler. Beat with rotary egg beater until thoroughly mixed. Place over rapidly boiling water, beat constantly with rotary egg beater, and cook seven minutes, or until frosting will stand in peaks. Remove from fire. Add vanilla and 3/4 cup coconut. Beat until thick enough to spread. Sprinkle remaining coconut over frosted cake. Makes enough frosting to cover tops and sides of two 9-inch layers.

Bread Pudding de Luxe

2 cups milk, scalded
2 tablespoons butter
1 cup stale bread, cut into 1/2-inch cubes
1/3 cup sugar
1/4 teaspoon salt
1/4 teaspoon vanilla
1/2 teaspoon almond extract
2 eggs, slightly beaten
1 cup Baker’s Coconut, Premium Shred, toasted

Combine milk, butter, and bread cubes. Add sugar, salt, and flavoring to eggs and beat slightly. Pour milk mixture over egg mixture and stir in coconut. Pour into greased baking dish, place in pan of hot water, and bake in moderate oven (350° F.) 45 to 50 minutes. Serves six.

Coconut Dreams

1 cup sweetened condensed milk
4 cups (1/2 pound) Baker’s Coconut, Premium Shred
1/8 teaspoon salt
1 tablespoon vanilla

Combine milk, coconut, salt, and vanilla, and mix well. Drop by teaspoons on greased baking sheet. Bake in moderate oven (350° F.) 10 minutes. Makes 3 dozen. One cup chopped figs may be added to mixture.

This is a handwritten recipe found in a large collection of old recipes and clippings, the date in the top left corner reads Aug 13, 1971. The recipe is typed in full below along with a scanned copy at the bottom.

Amish Pie Crust

1 c. lard
1/2 c. boiling water

Stir till lard is melted.

Add quickly:

3 c. flour
1 tsp. salt

Stir all together.

Ready to roll–makes 3 crusts

This is a long promo recipe sheet from Betty Crocker with no date but because the flour mentioned in the recipes is the All America Enriched Flour, it would have been published sometime during 1946 and 1947 when there was a War Food Order. This was issued by the U.S. government designed to make existing supplies of wheat go further, wheat was being shipped to Europe in order to implement the United Nations’ Refugee Relief Act–designed to feed the millions of people left homeless after World War II. (Sources: Gold Medal Flour and Answers.com: The King Arthur Flour Company, Inc.). What interesting history lessons recipes can provide!

The recipe sheet is too long to scan, so I scanned in sections. You can click the pictures to view a larger copy if you like. All the recipes are typed out in full below.

SERIES 1
Betty Crocker announces:

General Mills’
ALL AMERICA
Enriched Flour

IMPORTANT NOTICE:

All America Enriched flour is produced under the government emergency flour order aimed at saving wheat to help relieve the world food situation. It is a less white, less fine flour than you are accustomed to.

All America Enriched Flour is, however, the best flour that we can produce under the government order. It is milled by the largest milling organization in the world–with all the “know-how” and facilities of this great company–General Mills.

The bakings made from this flour should be very acceptable to you. Of course, you can’t expect as a fine a texture, or as high volume; the eating quality should on the whole however, be satisfactory.

All America Flour is best with bakings of the standard, simple type. It cannot be expected to perform as well in certain bakings–as, for example, angel food or sponge cakes of a delicate type or very delicate white or yellow cakes.

If you have recipes for New Betty Crocker Method cakes, specifying Gold Medal “Kitchen-tested” Flour do not expect them to give the same results with All America flour.

The recipes in this folder have been tested by General Mills’ Betty Crocker Staff for use with All America Flour. They will give you additional recipe suggestions in all the advertising.

By using these tested recipes, and All America Enriched Flour, you should be able to bake during the flour emergency with very satisfactory results.

General Mills, Inc.

DEVIL’S FOOD CAKE

Mix together . . . 1/2 cup soft shortening
1 1/4 cups sugar

Beat in thoroughly, one at a time . . . 2 large eggs

Sift together . . . 1 3/4 cups sifted all America Enriched Flour
1 tsp. soda
1/2 tsp. salt

and stir into shortening-sugar mixture alternately with . . . 1 cup sour or sweet milk

Blend in . . . 2 sq. unsweetened chocolate (2 oz.), melted
1 tsp. vanilla

Pour into 2 greased and floured 8″ round layer pans. Bake 30 to 35 minutes in moderate oven (350°). When cake is cool, spread White Wonder Icing (recipe below) between layers and over top and sides.

WHITE WONDER ICING

Mix in top of double boiler . . . 1/4 cup unbeaten egg whites (about 2)
1/2 cup sugar
2 tsp. white corn syrup
1/16 tsp. cream of tartar

Place over boiling water for about 6 minutes, stirring with finger until you can no longer keep your finger in the mixture (150°). Remove from heat. Beat vigorously with rotary beater until icing will hold shape (about 10 minutes).

Blend in . . . . 1/2 tsp. flavoring

Two-Egg
CAKE

Mix together . . . 1/2 cup soft shortening
1 cup sugar

Beat in thoroughly, one at a time . . . 2 eggs

Sift together . . . 1 3/4 cups sifted All America Enriched Flour
2 tsp. double-action baking powder
1/2 tsp. salt

and stir into shortening-sugar mixture alternately with . . . 2/3 cup milk
1 tsp. vanilla

Pour into 2 greased and floured 8″ round layer pans. Bake 25 to 30 minutes in moderate oven (350°). When cake is cool, spread Milk Chocolate Icing (recipe below) between layers and over top and sides.

For Spice Variation

Sift 1 tsp. cinnamon, 1/2 tsp. nutmeg, 1/4 tsp. cloves with dry ingredients.

MILK CHOCOLATE ICING

Heat together over hot water until shortening melts . . . 4 tbsp. shortening
6 tbsp. cocoa

Pour . . . 5 tbsp. scalding hot milk (evaporated or fresh whole)

over . . . . 2 cups sifted confectioners’ sugar
1/4 tsp. salt

Stir to dissolve completely.

Stir in . . . 1 tsp. vanilla
hot cocoa mixture

(Complete mixture will be very thin.) While hot, beat until thick enough to spread and smooth and glossy.

Amount: Icing for two 8-inch layers.

IF YOU LIVE AT AN ALTITUDE OVER 3000 FT., you can obtain recipe adjustments at no cost by writing to Betty Crocker, General Mills, Inc., Minneapolis 15, Minnesota. Please specify recipe wanted.

IMPORTANT: The Betty Crocker Staff at General Mills, and representative homemakers have tested these recipes with All America Enriched Flour. We cannot assure satisfactory results if any other flour is used. All America Enriched Flour is General Mills’ answer to assist you in getting the best results possible during the wheat emergency and until the time when the famous Gold Medal “Kitchen-tested” Enriched Flour, with its superior baking characteristics, is again available at your grocers.

Other Side:

Lemon Meringue Pie

Make . . . 9″ Pie Shell (recipe below)

Cool.

Mix together in top of double boiler . . . 1 1/2 cups sugar
7 tbsp. cornstarch

Stir in . . . 1 1/2 cups boiling water.

Cook over direct heat, stirring constantly, until mixture thickens and boils.

Set over boiling water and cook 15 minutes longer.

Slowly beat a little of the hot mixture into . . . 3 slightly beaten egg yolks

Then beat into hot mixture in double boiler. Cook 5 minutes, stirring constantly. Remove from over hot water.

Blend in . . . 3 tbsp. butter
4 tbsp. lemon juice
1 1/2 tbsp. grated lemon rind

Cool. Pour into cooled baked pie shell. Cover with Meringue (recipe below). Bake 15 to 20 minutes (until delicately browned) in slow oven (300°). Let cool at room temperature . . . away from drafts.

Meringue

Beat until frothy . . . 3 egg whites

Add . . . 1/4 tsp. cream of tartar

Continue beating until stiff enough to hold a point.

Gradually beat in . . . 6 tbsp. sugar . . . continuing beating until mixture is stiff and glossy

9″ Pie Shell

Sift together . . . 1 cup sifted All America Enriched Flour
1/2 tsp. salt

Cut in with pastry blender or 2 knives . . . 1/3 cup shortening . . . first adding most of it until mixture looks like “meal” . . . then cutting in the rest until particles are the size of giant peas

Sprinkle over the mixture . . . 2 tbsp. ice water . . . mixing to make dough stay together

Round up lightly into ball and let stand a few minutes to make it easier to roll out. Roll out on lightly floured cloth-covered board to fit a 9″ pie pan. Place loosely in pie pan . . . leaving 1/2″ extending over edge of pan. Build up fluted edge. Chill thoroughly. Prick thoroughly with fork to prevent puffing. Bake 8 to 10 minutes in very hot oven (475°).

Note: For a 9″ two-crust pie double the above amounts of pastry.

SWEET ROLLS

Mix together until shortening is soft . . . 1 cup lukewarm milk
1/4 cup sugar
1 tsp. salt
2 tbsp. shortening

Crumble into mixture . . . . 1 cake compressed yeast

Stir until dissolved.

Stir in . . . 1 well beaten egg

Mix in with hand . . . 3 1/2 to 3 3/4 cups sifted All America Enriched Flour (adding in 2 additions), possibly using the maximum amount until the dough is easy to handle

Turn dough onto lightly floured board, cover and let stand 10 minutes to tighten up, then knead until smooth and elastic. Round up, cover with damp cloth, and set to rise in greased bowl at 80° to 85° until double in bulk (about 2 hours). Punch down dough. Round up and set to rise again until not quite double in bulk (about 45 minutes). Punch down dough. Cover and let rest 15 minutes. Shape into rolls as desired and place in well greased pans. Cover and let rise at 80° to 85° until double in bulk. Bake 12 to 15 minutes in hot oven (425°). Makes about 2 dozen rolls.

Brownies

Melt together over hot water . . . 2 sq. unsweetened chocolate (2 oz.)
1/3 cup shortening

Blend in . . . 1 cup sugar
2 well beaten eggs

Sift together and stir in . . . 3/4 cup sifted All America Enriched Flour
1/2 tsp. baking powder
1/2 tsp. salt

then . . . 1/2 cup chopped nuts

Pour into greased and floured 8″ square pan. Bake about 30 minutes in moderate oven (350°). When cool, cut into bars or squares and remove from pan. Makes 32 bars (2″x1″).

To Save on Sugar: Use 1/2 cup sugar and 1/2 cup dark corn syrup in place of 1 cup sugar.

CRISP MOLASSES COOKIES

Beat together until blended (about 1 minute) . . . 1 cup molasses
1/2 cup soft shortening

Sift together and stir in . . . 2 1/4 cups sifted All America Enriched Flour
1 3/4 tsp. baking powder
1 tsp. salt
1 1/2 tsp. ginger

Allow dough to stand at room temperature 20 to 30 minutes (until possible to handle).

Roll very thin (1/16″) on lightly floured cloth-covered board. Cut rounds with a floured cooky cutter (2 1/4″ in diameter). Place on greased heavy baking sheet. Bake about 7 minutes in moderate oven (350°). Makes about 6 dozen cookies.

This is a clipping from some sort of paper packaging, maybe a box of mincemeat? Recipe is typed in full below with a scan of the clipping alongside.

Recipe for
MINCE MEAT COOKIES

1/2 Cup Sugar
1/4 Cup Shortening
1 Egg
1 1/2 Teaspoonful Mixed Spice
1 Cup Mince Meat
1 1/2 Cups Sifted Flour
1 1/2 Teaspoonful Baking Powder
1/2 Teaspoonful Salt
1/2 Cup Nut Meats (if desired)

Cream shortening and sugar. Add egg, and mix well. Then add spices and Mince Meat. Sift together, flour, salt and baking powder, and add to creamed mixture. Drop by teaspoonful on greased cookie sheet, and bake in 375 degree oven for about 12 minutes. Bisquick may be used instead of regular flour and baking powder.

This is a recipe promo card from Super Valu (?) that was published in 1967. The full recipe is typed below with a scan at the bottom.

RHUBARB COMPOTE

Is there any food more colorful and appetizing than rhubarb when it first appears with its slender-tender pink candy-like stalks?

2 lbs. rhubarb
1 1/2 c. light brown sugar
1 tbsp. grated orange rind

Cut off leaves and stem end. Wash. Cut into 2″ lengths. Young, tender rhubarb need not be peeled. Put in casserole. Sprinkle brown sugar and orange rind over. Cover. Bake in 350° oven for about 25 minutes or until rhubarb is tender. Check half way through the baking to see if any liquid needs to be added. 2 lbs. rhubarb will yield 1 qt. cooked sauce.

Janet Campbell, Super Valu Home Economist

This is an Ann Pillsbury recipe card that was published in 1951, it folds over with the recipe on one part while the other part of the card includes a coupon with descriptions for the Coupon Plan. Recipe is typed out in full below with a scan of the card, click it to view a larger copy if you like.

ANN PILLSBURY’S Old Fashioned Oatmeal Cookies

Grandma would certainly beam her approval at the taste, the making and the economy of these. And for perfect results she’d be sure to rely on ever-dependable Pillsbury’s Best–oven-tried since she was a bride–oven-true in whatever you bake today.

BAKE at 375° F. for 12 to 15 minutes.
MAKES 4 1/2 dozen cookies.

Sift together . . . 1 3/4 cups sifted PILLSBURY’S Best Enriched FLOUR
1/2 teaspoon soda
1 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon cloves

Cream . . . 3/4 cup shortening

Add gradually . . . 1/2 cup granulated sugar and
1 cup firmly packed brown sugar;
cream well.

Blend in . . . 1 egg; beat well.

Combine . . . 1/2 cup buttermilk or sour milk
1/4 cup light corn syrup
1 teaspoon vanilla

Add . . . dry and liquid ingredients alternately to creamed mixture, beating well after each addition.

Blend in . . . 2 cups rolled oats
1 cup chopped nut meats
1 cup raisins

Drop . . . by rounded tablespoonfuls onto greased baking sheet; allow room for spreading.

Bake . . . in moderate oven (375° F.) for 12 to 15 minutes. Do not stack or store until cold.