This is a clipping from packaging of some sort, the weight is like light stock paper. Recipe is stapled to an index card, part of it folded over back. Date unknown.

QUICK & EASY YEAST ROLLS

1 package active dry yeast
3/4 cup warm water (105 to 115°)
2 tablespoons sugar
2 tablespoons vegetable oil
1/2 teaspoon salt
1 egg
2 1/2 to 2 3/4 cups Gold Medal flour*
Soft butter or margarine

Dissolve yeast in water in 2 1/2-quart bowl. Add sugar, oil, salt and egg. Stir to dissolve sugar and salt. Stir in 1 cup of the flour until smooth. Cover with cloth and place on rack over bowl of hot water; let rise 15 minutes.

Grease square pan, 9x9x2 inches. Stir down batter and add 1 1/2 cups flour. Stir until mixed and turn onto floured cloth-covered board. Knead 3 minutes. If sticky, knead in 1/4 cup flour. Divide dough into 16 pieces and shape quickly into balls; arrange in pan and brush tops with butter. Cover with cloth and place on rack over bowl of hot water; let rise 25 minutes.

Heat oven to 425°. Bake 12 to 15 minutes or until light brown. Remove from pan to wire rack. Brush tops with soft butter. Serve warm. 16 rolls.

*If using self-rising flour, omit salt.
Note: Unbleached flour can be used in this recipe.

Honey-Orange Rolls: While dough is rising the first time, heat 1/4 cup sugar, 2 tablespoons butter or margarine, 2 tablespoons orange juice and 2 tablespoons honey to boiling; stir in 1/3 cup chopped nuts. Pour into greased pan, 9x9x2 inches. Continue as directed.

Cheddar Cheese Rolls: Add 1/2 cup shredded sharp Cheddar cheese with second addition of flour. Continue as directed. Bake 15 to 17 minutes.

Cinnamon-Nut Rolls: After shaping, roll each ball in 2 tablespoons butter or margarine, melted, then in mixture of 2 tablespoons granulated sugar, 2 tablespoons packed brown sugar, 1/2 teaspoon cinnamon and 1/4 cup finely chopped nuts. Continue as directed. Bake 15 to 17 minutes.

Jam Swirls: After kneading, roll dough into rectangle, 12×9 inches. Spread 1/3 cup jam to within 1/2 inch of edges. Roll up, beginning at wide side; pinch edge of dough into roll to seal. Cut roll into twelve 1-inch slices; arrange in pan. Continue as directed. Bake 15 to 17 minutes. Immediately remove from pan. While warm, drizzle with Glaze: Mix 1/2 cup powdered sugar and 1 tablespoon milk.

Undated clipping pasted on an index card. May be from packaging of some kind.

Pumpkin Nut Bread

2 cups sifted flour
2 teaspoons baking powder
1/2 teaspoon soda
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 cup Libby’s Solid Pack Pumpkin
1 cup sugar
1/2 cup milk
2 eggs
1/4 cup softened butter
1 cup chopped pecans

Sift together flour, baking powder, soda, salt and spices. Combine pumpkin, sugar, milk and eggs in mixing bowl. Add dry ingredients and softened butter; mix until well blended. Stir in nuts. Spread in well-greased standard (9x5x3-inch) loaf pan. Bake in 350° F. oven for 45 to 55 minutes or until toothpick inserted in center comes out clean.

Makes one loaf.

Bread may be frozen.

The is a recipe that was clipped from a newspaper or magazine, then glued on a small index card. Recipe below is typed as is but with adjustments to spacing for easier reading.

Image in top right corner is of a 2nd place ribbon, may be from a recipe contest of some kind.

Manna Bread

2 pkgs. active dry yeast
3 3/4 to 4 cups sifted all-purpose flour
1/4 cup dry onion soup mix
8 slices bacon
1 12-oz. can (1 1/2 cup) beer
1/4 cup milk
1 tblsp. sugar
2 tblsps. yellow cornmeal

In mixer bowl, combine yeast, 1 3/4 cups of the flour, and onion soup mix. Cook bacon till crisp, drain, reserving 2 tblsps. drippings. Crumble bacon, set aside. Heat together beer, milk, sugar, and reserved drippings just till warm (mixture will appear curdled.) Add to dry ingredients in mixer bowl. Beat at low speed with electric mixer for 1/2 minute.

Beat 3 minutes at high speed. Stir in crumbled bacon and enough of the remaining flour to make a moderately stiff dough. Knead till smooth and elastic. Place in greased bowl, turning once to grease surface. Cover, let rise till almost double, 40 to 45 minutes. Punch down. Shape into 16 rolls. Place in two 9″ x 1 1/2″ round baking pans. Brush tops of rolls with a little melted butter or margarine; sprinkle with cornmeal. Cover tightly, let rise till almost double, about 25 minutes. Bake in 375 degree oven for 20 minutes or till golden.

I believe this comes from a label off a can of pumpkin pie. No date given, picture and recipe below.

Libby’s Famous Pumpkin Pie Recipe For 2 Pies

4 eggs, slightly beaten
1 can (29 oz.) Libby’s Solid Pack Pumpkin
1 1/2 cups sugar
1 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
2 cans (13 fl. oz. ea.) evaporated milk OR 3 1/2 cups half ‘n half
2 9-inch unbaked pie shells with high fluted edge*

Preheat oven to 425° F. Combine filling ingredients in order given; divide evenly into pie shells. Bake 15 minutes. Reduce temperature to 350° F. and bake an additional 45 minutes or until knife inserted into center of each pie comes out clean. Cool; garnish, if desired, with whipped topping. Yields 2 (9-inch) pies.

*If using REGULAR size FROZEN pie shells, recipe fills 4 (bake in two batches). Slightly thaw pie shells while combining other ingredients. Preheat cookie sheet while preheating oven to 375° F. Bake 2 pies on cookie sheet 45 minutes or until pies test done as directed above. Repeat with remaining 2 pies.

*If using DEEP DISH size FROZEN pie shells, recipe fills 2. Let shell thaw 20 minutes, then recrimp edge to stand 1/2-inch above rim. Preheat cookie sheet while preheating oven to 375° F. Bake 70 minutes or until pies test done as noted above.

For ONE pie, follow above recipe but divide all ingredients in HALF (half of one 29 oz. can measures 1 1/2 cups). Mix and bake by any one of the methods suggested above.

This is a full magazine page promo from Jell-O for Instant Pudding and Cling Peaches. No date on front or back, magazine unknown.

Nobody makes a cake like Jell-O Pudding, Cling Peaches and you.

To find out what makes a peach upside-down cake so good–look at it from the inside out. It starts with your regular yellow cake mix. Add in Jell-O Brand Vanilla Flavor Instant Pudding for a moist, rich flavor. Then top it off with juicy canned cling peaches and whipped topping. So bake a peach upside-down pudding cake. It’s a peach of a cake.

Peach Upside-Down Pudding Cake

1/4 cup butter or margarine, melted
1/3 cup firmly packed light brown sugar
1 can (29 oz.) sliced cling peaches, well drained
1 package (2-layer size) yellow cake mix
1 package (4-serving size) JELL-O Brand Vanilla Flavor Instant Pudding and Pie Filling
4 eggs
1 cup (1/2 pt.) sour cream
1/4 cup oil
1/2 teaspoon almond extract (optional)

Combine butter and brown sugar; pour into a 13×9-inch pan. Arrange cling peaches on sugar mixture.

Combine remaining ingredients in large mixer bowl. Blend; then beat at medium speed for 4 minutes. Spoon carefully into pan. Bake at 350° for 50 to 55 minutes or until cake springs back when lightly touched. Cool in pan 5 minutes. Invert onto platter; remove pan. Garnish with whipped topping, if desired.

In high altitude areas, lightly grease pan; increase butter to 1/2 cup and brown sugar to 1 cup; use large eggs; add 1/3 cup flour and 1 1/4 cups water; reduce sour cream to 1/3 cup and oil to 1 tablespoon; beat 2 minutes and bake at 375° for 45 minutes.

Bake in moistness. Bake it with Jell-O Pudding and Cling Peaches.

This looks to be torn from the back of a Gold Medal flour bag. Date unknown but I believe it to be 1980, a few different recipes offered.

A Century of Baking Success

“Gold Medal” flour originated 100 years ago. On June 8, 1880, Washburn-Crosby Company–a forerunner of General Mills–won a gold medal for its patent process wheat flour called “Superlative.” The award was given at the Millers’ International Exhibition in Cincinnati, Ohio. That same year, Washburn-Crosby Company made its award-winning flour available to consumers under the “Gold Medal” brand name. A century later, Gold Medal flour is still a champion. It is the No. 1 selling family flour in the U.S.

APPLE DUMPLINGS

Pastry (below)
6 baking apples (each about 3 inches in diameter), pared and cored
3 tablespoons raisins
3 tablespoons chopped nuts
2 cups packed brown sugar
1 cup water

Heat oven to 425°. Prepare Pastry. Gather into a ball. Roll 2/3 of the pastry into 14-inch square on lightly floured cloth-covered board with floured stockinet-covered rolling pin; cut into 4 squares. Roll remaining pastry into rectangle, 14×7 inches; cut into 2 squares. Place apple on each square.

Mix raisins and nuts; fill each apple. Moisten corners of pastry squares; bring 2 opposite corners up over apple and pinch. Repeat with remaining corners; pinch edges of pastry to seal. Place dumplings in ungreased baking dish, 12×7 1/2 x 2 inches, or baking pan, 9x9x2 inches.

Heat brown sugar and water to boiling; carefully pour around dumplings. Bake, spooning syrup over dumplings 2 or 3 times, until crust is golden and apples are tender, about 40 minutes. Serve warm or cool with cream or sweetened whipped cream if desired. 6 dumplings.

Pastry

2/3 cup plus 2 tablespoons shortening or 2/3 cup lard
2 cups Gold Medal all-purpose flour*
1 teaspoon salt
4 to 5 tablespoons cold water

Cut shortening into flour and salt until particles are size of small peas. Sprinkle in water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons water can be added if necessary).

Apple-Apricot Dumplings: Substitute 6 tablespoons cut-up dried apricots for the raisins and nuts.

Peach Dumplings: Substitute 6 peaches, peeled and cut into halves, for the apples and 1/4 cup cranberry relish for the raisins and nuts.

*If using self-rising flour, omit salt.

Note: Unbleached flour can be used in the recipe.

High Altitude Directions (3500 to 6500 feet): Increase bake time to about 55 minutes.

This is a recipe clipping from a magazine with no date, but I believe the year is 1971 due to the note at bottom: U.S. Dept. of Labor estimated national average retail food prices December 1971. General Foods Kitchens is in the bottom right corner.

Beef & Rice Skillet Fiesta.

1 pound ground beef
1 tablespoon salad oil
1/4 cup diced onion
2 teaspoons salt
1 teaspoon chili powder
1/4 teaspoon pepper
1 can (16 oz.) tomatoes
1 can (12 oz.) whole kernel corn
1 1/2 cups bouillon**
1/2 cup thin strips of green pepper
1 1/2 cups Minute Rice
**Or use 1 bouillon cube dissolved in 1-1/2 cups boiling water.

Brown meat quickly in oil in skillet, leaving meat in coarse chunks. Add onion; cook over medium heat until onion is tender. Add seasonings, tomatoes, corn, and bouillon; bring to a boil. Stir in green pepper; boil again. Stir in rice; cover and simmer 5 minutes. Fluff with fork. Makes 4 servings.

Tuna & Rice Baked Delight.

1 1/2 cups water
1 can (10 1/2 oz.) condensed cream of mushroom soup
1/3 cup finely chopped onion
1 tsp. lemon juice
1/4 tsp. salt. Dash of pepper
1 1/2 cups Minute Rice
1 package (10 oz.) Birds Eye 5 Minute Sweet Green Peas, partially thawed
1 can (7 oz.) tuna, drained, flaked
1/2 cup grated Cheddar cheese

Combine water, soup, onion, lemon juice, salt, and pepper. Bring to a boil, stir occasionally. Pour half of mixture into a greased 1 1/2-qt. casserole. Add rice, peas and tuna. Add remaining soup mixture. Sprinkle with cheese. Cover; bake at 375° for 20-25 minutes, stirring once after 10 minutes. Makes 4 servings.

Full page magazine promo page for Duncan Hines with three different recipes, date on back is 1980. Magazine unknown.

Duncan Hines Recipes

Got a minute?
Got a pan?
Join Duncan Hines in
Desserts with American Dash!

One Pan!
One Mix!
No more than
3 things to add!
No more than 35 minutes
of your time!*
Dark and Delicious was never so easy!

*Excludes baking and cooling time

Cut-It-Short Torte

1 Duncan Hines Pudding Recipe Devil’s Food Cake Mix
1-8oz. frozen whipped topping, thawed.
1 can (21 ounces) cherry pie filling

Mix and bake cake as directed on package in greased and floured 10-inch tube pan at 350°. Cool. Split cake into 3 layers. Spread 1/3 of whipped topping, then 1/3 of pie filling between each layer and top. Chill until set.

Mock Eclairs

1 pkg. Duncan Hines Deluxe II Yellow Cake Mix
2 – 5 ounce cans lemon (or vanilla) pudding
Chocolate fudge topping

Mix and bake cake as directed on package in 13x9x2-inch pan. Cut cake into sixteen 4 1/2 X 1 1/2-inch pieces. Cut each piece in half lengthwise. Spread one tablespoon of pudding between split cake pieces and top with chocolate fudge topping. Store in refrigerator.

Choc-A-Bloc

1 pkg. Duncan Hines Deluxe II Deep Chocolate Cake Mix
1 quart brick mint chip ice cream
Chocolate topping

Mix cake as directed on package. Spread batter in a greased and floured 15 1/2 X 10 1/2 X 1-inch jelly roll pan. Bake at 350° for 20-25 minutes. Cut cake into serving size squares. Put a slice of ice cream between 2 pieces of cake and add chocolate topping. Serve at once or store in freezer.