This is a handwritten recipe on an index card. Date unknown. I was able to interpret the writing fairly easily for all but the yogurt measure. I believe it reads 1/2 pt. yogurt, meaning 1/2 pint yogurt?

Jewish Coffee Cake

Cream Well:

1/4 lb. Butter
1/4 lb. Margarine
3/4 C sugar

Add

1 tsp. vanilla
3 eggs
1/2 pt. yogurt (or sour cream)
3 C flour
3 tsp. B. Powder
1 tsp. B. Soda
1 tsp. salt

Topping – Divide into 3 parts

1/2 C sugar
1 C walnuts cut fine
2 tsp. cinnamon

Grease & flour tube pan

Spoon into pan layer of dough

Sprinkle 1/3 topping all over

Repeat so you have 3 layers of each

Bake 1 hour — 350° oven

Happy eating!

This is a handwritten recipe on a long sheet of lined paper. Date unknown. The writing was neat and I was able to interpret the recipe with no problem.

Recipe is typed below true to the original copy.

Plain Tea Biscuits

2 cups sifted flour
3 teaspoons Baking Powder
1/2 teaspoon salt
4 tablespoons shortening
3/4 cup plus 2 tablespoons milk

Preheat oven to 450° F.

Sift together flour, baking powder and salt into mixing bowl.

Measure shortening, cut into small pieces and add to dry ingredients.

Blend together as for pastry until mixture is mealy.

Make a well in center of mixture and gradually add milk, stirring lightly with fork. Mix only until a soft dough is formed.

Turn onto lightly floured board and knead gently until dough is formed into a soft ball–about 10 seconds.

Gently roll out with floured rolling pin or pat out with hands to one half inch thickness (or thicker if preferred) use a floured biscuit cutter and cut out biscuits and place on ungreased bake sheet about 1 inch apart. Push left over bits together, pat and cut out. Do not re-roll.

Bake at 450° F 12 to 15 min.

Yields 12 biscuits (using a 2 1/4 inch cutter)

To cut the shortening into the flour a pastry blender or two table knives work well.

This is a recipe from a magazine clipping, date unknown but I would guess the later part of the 20th century. Magazine unknown.

SANDKAKER (Sand Cookies)

3/4 cup powdered sugar
1/2 cup butter or margarine, softened
1 egg yolk
1 cup all-purpose flour
1/3 cup finely chopped almonds
1/8 teaspoon ground cardamom

In mixer bowl, cream powdered sugar and butter or margarine till light and fluffy. Beat in egg yolk. Stir together flour, nuts, and cardamom. Blend into creamed mixture. Pinch off a small ball (about 2 1/2 teaspoons) of dough; place in center of a 2 1/2-inch sand cookie mold or tiny foilware cup. With thumb, press dough evenly and very thinly over bottom and up sides. Place molds on cookie sheet. Bake in 350° oven for 12 to 15 minutes or till lightly browned. Cool. To remove, invert molds and tap lightly. If desired, fill tarts with jam or jelly. Makes 2 1/2 dozen cookies.

This is a pamphlet from Betty Crocker with details on how to make colored window cookies using the Lifesavers roll candy.

Both sides are filled with information, as well as coupons and a chart detailing the Betty Crocker coupons needed for the Oneida Community Stainless and Silverplate Flatware.

Date on the coupon expires 1973 so this pamphlet is at least 34 years old. The Betty Crocker Coupon is worth 3 coupons.

Cookie-baking becomes a family art when you make colorful holiday Magic Window Cookies! With Gold Medal flour and bright, delicious Super Flavor LIFESAVERS roll candy, you can bake up lots of great tasting, easy-to-make Christmas cookies to trim the tree, decorate a package or offer to friends who come holiday-calling!

Betty Crocker

MAGIC WINDOW COOKIES

3/4 cup shortening (part butter or margarine, softened)
1 cup sugar
2 eggs
1 teaspoon vanilla or 1/2 teaspoon lemon extract
2 1/2 cups Gold Medal flour*
1 teaspoon baking powder
1 teaspoon salt
About 6 packages Super Flavor LIFESAVERS candy (use Wild Cherry, Tangerine, Fancy Fruits, Five Flavors, Cryst-o-mint or Butter Rum for best colors)

Mix shortening, sugar, eggs and flavoring. Blend in flour, baking powder and salt. Cover; chill at least 1 hour.

Heat oven to 375°. Roll dough 1/8 inch thick on lightly floured cloth-covered board. Cut into desired shapes, using cutters of two sizes to obtain cutouts, or design your own patterns (see other side). Place cookies on aluminum foil-covered baking sheet. For larger cookies, transfer to baking sheet before cutting out designs. Place whole LIFESAVERS candy in cutouts. Small cutouts may require that the LIFESAVERS candy be broken into smaller pieces (place between paper towels and tap lightly). Fill cutouts until candy is just level with dough. If cookies are to be hung, make a hole in each 1/4 inch from top with end of plastic straw.

Bake 7 to 9 minutes or until cookies are very light brown and LIFESAVERS candy is melted. If LIFESAVERS candy has not spread within cutout design, immediately spread with metal spatula. Cool completely on baking sheet. Gently remove cookies. About 6 dozen 3-inch cookies.

Chocolate Magic Window Cookies: Add 2 ounces melted unsweetened chocolate (cool) with the shortening.

High Altitude: No adjustments are necessary.
*If using self-rising flour, omit baking powder and salt.

The other side of pamphlet:

MAGIC WINDOW COOKIES
are creative fun for all the family!

Plan a family cookie-baking party one to three weeks before the holidays. Children will have fun watching the LIFESAVERS roll candy melt to form the translucent Magic Window Cookies.

HELPFUL HINTS

• Let the children create their own cookie shapes. Draw design on heavy paper, cut out with scissors and place pattern on rolled cookie dough; cut around it with dull knife.
• For best color results with LIFESAVERS assortments, separate candy by color before using.
• 1/2 LIFESAVERS candy will melt to fill an opening the size of a quarter.
• Create stained-glass effects by using two colors of LIFESAVERS candy in the same opening. Just divide opening in half visually and place one color in each half.
• Whenever opening has corners or points, such as a star, melting is more uniform when you place broken LIFESAVERS candy in the points.
• If you are short on baking sheets, carefully slip aluminum foil with baked cookies off baking sheet; cool. Reline baking sheet with foil for additional baking.
• Design shapes for other holidays or use abstract shapes for year-round baking.

To hang cookies for decoration, punch small hole as directed. Insert bright colored yarn in baked cookies to tie them on your tree or hang them in your window. Arrange where light will shine through the translucent candy “window pane” in each cookie.

To store cookies, layer them between sheets of waxed paper in an airtight container or freeze them layered with paper in rigid freezer boxes.

This is a handwritten recipe on a white index card, date unknown.

Magic White Cake – Polly

Cream 1/2 c. shortening (crisco or spry) with 1 1/3 c sifted sugar, add 2 eggs (one at a time) beating (very) well. 1 tsp extract.

Add alternately with 1 c milk, 2 c sifted cake flour, 3 1/2 tsp B. Pdw. 1 tsp salt. (Dry ingredients sifted together three times).

Bake in two 8″ pans 25 min. at 375

This is a recipe booklet from KRAFT that’s from 1979 (judging by the expiry date for the coupons in the middle of the booklet). There are 11 pages of recipes so I’ll just include a few below.

KRAFT FESTIVE RECIPES

CRANBERRY NUT BREAD
*found on page 3

1/2 cup PARKAY Margarine
1 1/4 cups sugar
2 eggs
3 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
3/4 cup water
1/3 cup orange juice
1 1/2 cups cranberries, coarsely chopped
1 cup chopped nuts
1 tablespoon grated orange rind

Cream margarine and sugar; blend in eggs. Sift together flour, baking powder, salt and baking soda; add alternately with water and orange juice, mixing well after each addition. Fold in cranberries, nuts and orange rind; pour into greased 9 x 5-inch loaf pan. Bake at 350°F (180°C), 1 hour and 10 minutes.

HONEY TEA RING
*found on page 4

1 8-oz pkg. PHILADELPHIA BRAND Cream Cheese, softened
1/4 cup sugar
1/2 teaspoon vanilla
2 cups variety baking mix
1/3 cup chopped nuts
1/2 cup raisins
KRAFT Natural Honey

Combine softened cream cheese, sugar and vanilla, mixing until well blended. Prepare baking mix according to package directions for biscuit dough. Roll to 12 x 8-inch rectangle on lightly floured surface. Spread with cream cheese mixture; sprinkle with nuts and raisins. Roll up, starting on long side; seal long edge. Place on greased cookie sheet; join ends to form ring. With scissors, cut three quarters of the way through ring at 1-inch intervals; turn each section on its side. Bake at 425°F (200°C), 15 minutes. Glaze with honey; continue baking 5 to 7 minutes or until golden brown. Glaze with additional honey, if desired.

SPECIAL BREAD STUFFING
*found on page 7

8 cups toasted bread cubes
1 cup MIRACLE WHIP Salad Dressing
1 cup finely chopped onion
2/3 cup thinly sliced celery
2/3 cup sliced mushrooms, drained
2/3 cup cold water (or chicken broth)
1/2 teaspoon salt
1/2 teaspoon sage
Dash of pepper

Combine all ingredients; mix lightly until well blended. Stuff chicken or turkey.

NOTE: Stuffing can be baked in a greased covered shallow pan at 350°F (180°C), 30 minutes.

(Allow approximately 3/4 cup stuffing per 1 lb of bird).

BANANA BONANZA CAKE
*found on page 10

2/3 cup PARKAY Margarine
1 2/3 cups sugar
3 eggs
1 1/4 cups mashed bananas
2 1/4 cups all purpose flour
1 1/4 teaspoons baking powder
1 1/4 teaspoons soda
1 teaspoon salt
2/3 cup buttermilk
2/3 cup chopped nuts
* * *
Caramel Frosting

Cream margarine and sugar; blend in eggs. Add bananas; mix well. Combine flour, baking powder, salt and soda; add to creamed mixture alternately with buttermilk. Stir in nuts. Pour into greased and floured 13 x 9-inch baking pan. Bake at 350°F (180°C), 45 to 50 minutes. Cool. Frost with Caramel Frosting.

CARAMEL FROSTING

1/2 cup PARKAY Margarine
1/4 cup milk
1 cup brown sugar, packed
3 cups sifted icing sugar

Combine margarine, milk and brown sugar in saucepan; bring to a boil, stirring constantly. Cool to 10 minutes. Gradually add icing sugar, beating until well blended.

HOT PARMESAN POTATO SALAD
*found on page 12

1/3 cup KRAFT Italian Dressing
4 cups cooked potato slices
1/2 cup sliced celery
1/2 cup sliced green onion
6 crisply cooked bacon slices, crumbled
1/2 cup KRAFT Grated Parmesan Cheese

Combine dressing, potatoes, celery, onion and bacon. Cook over low heat until thoroughly heated, stirring occasionally. Remove from heat; stir in cheese. Serve hot.

4-6 servings

This is a well worn handwritten recipe card from the same author as Dutch Apple Cake and Cookies. I believe I’ve interpreted the writing accurately, but no guarantee.

The recipe lists the ingredients, but no directions or temperature or baking time included.

Molasses Cake

1 cup brown sugar
1/2 cup butter
2 well beaten eggs
1 tsp cinnamon
1/2 cup molasses
2 cups flour

last of all

1 cup boiling water mixed with 2 level tsp baking soda.

This is a very thin mixture

On the back of the index card is written:

Mother Hunt

Very old handwritten recipe on a worn index card. From the same author as the Dutch Apple Cake, but this card is in better shape.

I believe I’ve interpreted the measures and instructions accurately. Recipe typed below as-is.

Cookies

1 1/2 c sugar
1 C shortening
6 tbl water
2 eggs
4 c. Flour
salt
1 tsp soda
1 tsp Cream Tarter
3 tsp Baking Powder
add seeds for flavoring

Mix soft dough & roll & cut