This recipe was written on a piece of paper and found in a large collection, date unknown. I’ve typed it below along with a scanned copy (of both sides). There is a list at the bottom of flavors & colors – must be suggested food coloring to use?

Candy Hard Yolanda’s

1/2 C white Karo syrup
1/2 C water
2 C sugar

Combine & cook to 300° on candy thermometer. Remove from fire.

Add:

1/2 t of oil flavoring (cinnamon, cloves, peppermint, wintergreen, anise, etc.)

Pour on generously covered (with powdered sugar) marble slab & cut with scissors into pieces (it’s hot) around edges – work fast.

1. Cinnamon – Red

2. Spearmint – White

3. Cloves – 1 Red; Cloves – 1 Yellow

4. Lemon – Yellow

5. Wintergreen – 4 Green

6. Peppermint – 1 Red – 1 Blue

7. Anise – Pink

This recipe was written on a lined index card and found in a large collection, date unknown. I’ve typed it below along with a scanned copy (front side only).

Toffee Bars

1/2 c brown sugar
1/2 c white sugar
1 c shortening
2 t vanilla
1/2 t salt
2 eggs
1 c flour
1 c oatmeal (uncooked)
2 pkgs semisweet choc.
1/3 c chopped walnuts
1/3 c coconut

350° oven 55 min.

Blend brown sugar, white sugar, shortening, vanilla, salt & eggs.

Add sifted flour and oatmeal.

Can be divided & cooked 30 min.

Melt choc & spread over top. Sprinkle with nutmeats & coconut.

This recipe was written on a lined index card and found in a large collection, date unknown. I’ve typed it below along with a scanned copy (front side only).

Chocolate Bars

2 C. graham cracker crumbs (roll out)
1/2 C. melted butter

Pat in 9×13 pan. Bake 10 min 350°

1 can sweetened condensed milk
2 C. flaked coconut

Mix & spread on crust. Bake 20-25 min.

Break up a Hershey bar (a large one) with almonds in & spread on top. Put back in oven so it will melt & then spread.

This handwritten recipe card was found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

Choco Diamonds

1 square unsweetened chocolate
1/4 cup butter
1/2 c. sugar
1 egg unbeaten
1/4 cup sifted flour
1/8 tsp. salt
1/4 tsp. vanilla
1/3 cup finely chopped nuts.

Melt chocolate and butter over hot water. Remove from heat and add remaining ingredients except nuts. Spread in two greased 8x8x2 inch pans. Sprinkle with nuts. Bake in hot oven, 400°F for about 12 minutes. Cool slightly and cut in strips. When cool remove to wire racks.

Serves 2 1/2 doz.

This recipe was written on two slips of scrap paper and found in a large collection, date unknown. I’ve typed it below along with a scanned copy. There’s a note in the top right corner that reads: Serves 16 or 2, I corrected that to read 20 (I’m assuming that’s what it should be).

Buster Bar
Serves 16 or 20

In 9×13 pan crush 43 oreo cookies. Mix 1/2 cup melted marg. with them — put into bottom of pan. Place in freezer. Set out 1/2 gal. vanilla ice cream to soften.

Bring to boil:

1/2 cup sugar
1/3 c. marg.
1 1/2 c. evaporated milk
2/3 c. semi-sweet choc. bits

Continue stirring until choc. melts completely and it gets a little thick. Cool this.

While cooling the choc., smooth softened ice cream over oreos and sprinkle with 1/2 c. peanuts. Return to freezer. When fudge is cooled – pour over nuts and return to freezer. Let set until frozen. (if you can wait that long).

This recipe was written on a slip of paper and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

Date Nut Pudding

1 c sugar
1 1/2 c flour
3/4 t soda
1/2 t salt
1 c nuts
1 c dates
3/4 c milk
2 c warm water
4 T butter
1 c brown sugar

Place brown sugar, butter & warm water in casserole & heat until melted.

Combine dry ingredients & add milk. Stir in nuts & dates.

Pour batter into liquid in casserole. Do not stir. Bake 40-45 min. 350°

This recipe was typed onto an index card and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

Brownies

Cream: 1/4 c shortening
Add: 1 c brown sugar
Beat in: 2 eggs

Sift in: 3/4 c flour; 1/2 tsp. salt; 6 Tblesp. cocoa; 1/2 tsp. salt; 1/2 tsp. baking powder

Add: 1 c nuts; 1 tsp. vanilla

Bake in shallow pan, about 20 minutes at 350.

Double recipe makes a cookie sheet.

Vary nuts with cocoanut.

This recipe was written on a slip of paper and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

Brownies

2 eggs
1 c sugar
2/3 c cooking oil
1 c flour
1/2 t salt
1/2 t B.P.
2 sq. choc melted
1/2 c nuts
1 t vanilla

Beat eggs, sugar, oil.

Add dry ingredients.

Add choc, vanilla, nuts

Bake 20 min 350°

8″ pan