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

Osgood Pie

1 c. sugar
2 T vinegar
1 T water
1 T buttermilk
1/2 t. cinnamon
1/4 t. cloves
1/4 c. pecans
1/2 c. raisins
2 eggs well beaten

Mix ing. in order given, adding eggs last. Pour into unbaked pie shell & bake 350 deg. until done.

This recipe was written on a lined index card and found in a large collection, date unknown.

Brown Sugar Karo Pie

1 1/2 c. brown sugar
2 c. white karo
2 tbsp flour
2 tbsp melted butter
1/2 tsp salt
5 eggs beaten
1 c. pecans

Mix all together. Pour into one 10″ or two 8″ unbaked pie shells. Bake at 350° until filling will shake slightly.

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.

Shoofly Pie (Penn. Dutch)
375° oven for 35 min.

To 3/4 c. boiling water add 1/2 tsp. soda and 1 c. mild brer rabbit molasses and set aside.

Make top part as follows–

1 1/2 c. flour, 1 tsp. baking powder, 1/2 c. brown sugar and 1/4 c. white sugar.
Toss & mix and add 1/4 c. shortening and blend.

Into pie shell:

Pour 1/3 of first mixture into pie shell and alternately crumbs and another 1/3 first mixture and etc. until all used ending with crumbs.

This is a promo recipe sheet from Pillsbury that was found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

Fudge Nut Freeze
12 TO 16 SERVINGS

Crust

1/2 cup butter or margarine
1 cup Pillsbury’s Best All Purpose or Self-Rising Flour
1/4 cup instant cocoa mix
1/4 cup sugar
1/2 cup diced roasted almonds
or crushed peppermint stick candy

Filling

1 pint unsweetened whipping cream
1 pint softened vanilla ice cream*
1/4 cup instant cocoa mix
1/2 cup miniature marshmallows, if desired.

Crust: Line a 9-inch square pan with aluminum foil. In large heavy skillet, melt butter. No need to sift flour; measure by lightly spooning into cup and leveling off. Combine flour, instant cocoa and sugar with melted butter; mixture will form a ball. Stirring constantly, cook over medium high heat 3 to 5 minutes until mixture is crumbly. Sprinkle into foil-lined pan; refrigerate until completely cooled. Add nuts or crushed peppermint and mix well with crumbs; reserve 1/2 cup mixture for topping. Spread mixture over bottom of pan; do not press. Pour Filling over crumbs. Sprinkle 1/2 cup reserved crumb crust mixture over Filling. Freeze 6 hours or overnight. Lift foil to remove dessert.

Filling: In large mixer bowl, beat whipping cream until thickened. Add instant cocoa and softened ice cream, beat well. Fold in marshmallows.

Tips: *To soften ice cream remove from freezer before making pie crust.

To crush peppermint sticks, place in plastic bag and use rolling pin to crush.

This was printed on a promo recipe sheet from Pillsbury that was found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

Tropical Fruit Crunch Pie
9-INCH PIE

Peanut Crust

1/2 cup butter or margarine
1 cup Pillsbury’s Best All Purpose or Self-Rising Flour
1/2 cup chopped salted peanuts
1/4 cup sugar

Filling

1 pint whipping cream, whipped and sweetened with 1/2 cup sugar
3 (.83 oz. each) crushed jumbo block peanut candy bars, about 1/2 cup*
1/2 cup crushed pineapple, well drained
1 cup (11 oz. can) mandarin orange segments, well drained

Peanut Crust: In large heavy skillet, melt butter. No need to sift flour; measure by lightly spooning into cup and leveling off. Combine flour, peanuts, and sugar with melted butter; mixture will form a ball. Stirring constantly, cook over medium high heat 3 to 5 minutes until mixture is golden and crumbly. Press with fork onto bottom and sides of 9-inch pie pan. Refrigerate until completely cooled. Pour Filling into pie shell. Freeze 4 to 5 hours or until Filling is firm. (For ease in cutting, remove from freezer 10 minutes before serving.) Garnish with additional chopped peanuts.

Filling: In large mixer bowl, prepare whipping cream. Gently fold in crushed peanut candy or peanuts, drained pineapple, and mandarin oranges.

Tip: *If desired, 1/2 cup crushed peanut brittle or salted peanuts can be used.

To crush peanut candy, place in plastic bag and crush with rolling pin.

This is a promo recipe sheet from Pillsbury that was found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

Fresh Fruit Velvet Dessert
12 TO 16 SERVINGS

Almond Crust

1/2 cup butter or margarine
1 cup Pillsbury’s Best All Purpose or Self-Rising Flour
1/2 cup diced roasted almonds
1/4 cup sugar

Fresh Fruit Filling

1/3 cup (3 oz. pkg.) lemon-flavored gelatin
1/2 cup sugar
1 cup boiling water
1 cup dairy sour cream
1 cup halved fresh green grapes*

Almond Crust: In large heavy skillet, melt butter. No need to sift flour; measure by lightly spooning into cup and leveling off. Combine remaining ingredients with melted butter; mixture will form a ball. Stirring constantly, cook over medium high heat, 3 to 5 minutes until mixture is medium golden and crumbly. Put crumb mixture into 8-inch square pan; reserve 1/2 cup mixture for topping. With back of fork, lightly press crumb mixture onto bottom of pan. Refrigerate until completely cooled. Pour Filling over Crust. Chill until firm, about 3 hours. Sprinkle reserved crumb mixture over top of Filling.

Fresh Fruit Filling: Dissolve gelatin and sugar in boiling water. Add sour cream. Mix with rotary beater until well combined. Refrigerate until thickened but not set, about 1 hour. Fold in fruit.

Tip: *If desired, 1 cup halved fresh strawberries, raspberries or blueberries can be used.

This is a promo recipe clipping from Pillsbury that was found in a large collection, date unknown. It must be good since it’s a Bake-Off Winning Recipe. I’ve typed it below along with a scanned copy.

LIGHT ‘N LUSCIOUS ORANGE PIE

A pudding mix flavored pat-in-pan crust filled with a creamy filling made this is a Bake-Off 21 Winner.

OVEN 350°
10 to 12 SERVINGS

1 1/4 cups PILLSBURY’S BEST ALL PURPOSE or UNBLEACHED FLOUR*
3 1/4 oz. package COCONUT CREAM PUDDING and PIE FILLING MIX, not instant
1/4 teaspoon SALT
1/2 cup SOLID SHORTENING
2 tablespoons BUTTER or MARGARINE, softened
1 EGG

COMBINE in large mixer bowl.

BLEND at low speed until moistened.

PRESS into ungreased 13 x 9-inch baking pan.

BAKE at 350° for 15 to 18 minutes until light golden brown. Cool while preparing filling.

2 cups (16 oz. or 1 pt.) DAIRY SOUR CREAM
1 1/3 cups (14 oz. can) SWEETENED CONDENSED MILK
1 (4 5/8 oz.) can ORANGE FLAVOR INSTANT BREAKFAST DRINK

COMBINE in small mixer bowl;
BEAT 1 minute.
POUR into baked crust.

*If using Pillsbury’s Best Self-Rising Flour, omit salt.

HIGH ALTITUDE — 5200 Feet. No change.

This recipe was clipped from cardboard packaging of some kind, likely a box of Sea Island Golden Brown Sugar since it’s one of the required ingredients. This was found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

SPICY FRUIT FILLING
Perfect for a sponge cake roll

3/4 cup evaporated milk
1/4 cup water
1 cup Sea Island Golden Brown Sugar, firmly packed
1/2 teaspoon cinnamon
1/4 teaspoon cloves
1/2 cup chopped dates
1/4 cup chopped raisins
1/2 cup chopped nuts
2 tablespoons lemon juice
1 teaspoon vanilla

Add milk and water to combined sugar and spices in a saucepan; add dates and raisins. Cook over low heat, stirring constantly, until very thick, about 7 minutes. Cool; stir in nuts, lemon juice and vanilla. Makes enough to fill one cake roll or to cover the tops of two nine-inch layers of cake.