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

ICED BROWNIES

1/2 c margarine or butter
1 c sugar
1 16 oz can choc syrup
4 eggs
1 c flour
1 c chopped nuts

Topping

1/2 c oleo or butter
1 1/2 c sugar
1/3 c evaporated milk
1/2 c choc chips
1 tsp vanilla

Cream butter, sugar.

Slowly add syrup.

Add eggs one at a time, beat well.

Add flour – chopped nuts.

Greased 9×13
350°
25-30 min

Bring oleo, sugar & milk to boil.
Boil 3 min.
Remove from heat & add choc chips – stir well – add vanilla.

Spread on brownies.

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

Brownies

2 cups sugar
1 1/2 cups flour
1 – teas. baking powder
1 – teas. salt
3/4 cup cocoa
2/3 cup Wesson oil
4 eggs
1 – teas. vanilla
nuts optional

Bake 350°, 30 – 35 mins. 2 sq. cake pans

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.

Fudge Brownies
350° for 25 min.

2 eggs – beat till fluffy and add
1 c. sugar and beat again and add
1/2 c. melted butter & 2 sq. choc. melted together

Mix

1 tsp vanilla
1/2 c sifted flour
1/8 tsp salt

and mix

1 c. chopped nuts

Pour into 8″ greased pan.

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.

Quick ‘N Easy Cookie Bars

1 packet Nabisco Honey Maid Graham Crackers, finely crushed (about 1 2/3 cups crumbs)
1/2 c. unsifted flour
1/2 t. baking soda
1/2 c. marg. melted
1/2 c. packed brown sugar
2 eggs, beaten
1 T. water
1 t. vanilla
2 c. (12 oz.) choc. chips
1 c. chopped nuts

Thoroughly combine graham cracker crumbs, flour and baking soda; set aside.

Combine melted marg. and brown sugar; stir in eggs, water, and vanilla. Gradually add flour mixture; mix well. Stir in 1 c. choc. chips & nuts. Spread evenly in a greased 13x3x2 in. pan. Bake at 375° for about 16 – 18 min. or until very lightly browned, remove from oven. Immediately sprinkle remaining 1 cup choc. chips over warm surface. Let stand until chips soften; spread evenly. Cool completely, cut into bars. Makes about 24 – 2 in. bars.

This recipe was written on two lined index cards and found in a large collection, date unknown. There’s a note saying it’s a Pillsbury winner in the top right corner. I’ve typed it out below along with a scanned copy (of the front first card only).

Rocky Road Fudge Bars
(Pillsbury Winner)

Bar:

1/2 c. butter or oleo
1 sq. unsweetened choc.
1 c. sugar
1 c. flour
1/2 c. nuts
1 t baking powder
1 t van
2 eggs

Filling:

8 oz. cr. cheese (soft)
Reserve 2 oz. for frosting
1/2 c. sugar
2 T. flour
1/4 c. oleo (soft)
1 egg
1/2 t. van.
1/4 c. chopped nuts
6 oz. pkg. choc. chips (if desired)

Frosting:

2 c. miniature marshmallows
1/4 c. oleo
1 sq. choc. (unsweetened)
2 oz. cr. cheese
1/4 c. milk
1# powdered sugar
1 t. van.

Preheat oven 350°. Grease & flour 13×9 pan. In lge saucepan, over low heat melt 1/2 c. butter & 1 oz. choc. Add remaining bar ingred. Mix well.

Spread in prepared pan. In small bowl, combine 6 oz. cr. cheese with next 5 Filling ingred. Blend until smooth & fluffy. Stir in nuts. Spread over choc. mixture. If desired, sprinkle with choc. chips.

Bake at 350° for 25 to 35 min. until toothpick comes out clean. Sprinkle with marshmallows & bake 2 min. longer. In large pan over low heat, melt 1/4 c butter, 1 oz. choc., cr. cheese & milk. Stir in powdered sugar & van. until smooth. Immediately pour over marshmallows & swirl together. Store in refrigerator.

Makes 3 doz bars.

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).

Golden Fudge
1 1/2 lbs

3 c. sugar
1/4 c. light corn syrup
3 T. butter
1/2 t. salt
1 c. evap. milk
1/2 c. water
2 t. vanilla

Combine sugar, corn syrup, butter, salt, evap. milk & water in heavy saucepan. Heat, stirring constantly, to boiling, then cook rapidly, stirring several times, to 238° on a candy thermometer. Soft ball when dropped in cold water. Remove from heat at once. Add vanilla, but do not stir in. Cool mixture in pan to 110°, or until lukewarm, beat 2-3 min. or until it starts to thicken & lose its gloss.

Spread in a buttered pan 8x8x2. Let stand 2-3 min. or just until set; cut into squares. Let stand until firm.

This same recipe is on two different index cards, one is quite aged and worn so it was likely transferred to a new card for easier reading. They were found in a large collection, date unknown. I’ve typed the recipe below along with a scanned copy of both cards.

Creamy Choc. Fudge

2 oz. sqs. unsweetened choc.
2 c. sugar
1/4 t. salt
1/2 c. water
3/4 c. evap. milk
2 T. butter
1 t. vanilla

Combine choc., sugar, salt & water over medium flame. Cook until boils, stirring constantly until melted. Add milk & cook to soft ball stage (234°) stirring constantly.

Remove from heat. Cool to lukewarm. Add butter & vanilla. Beat vigorously until thick & no longer glossy.

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.

Fudge

4 1/2 c. sugar
2 Tblsp (butter) Marg.
pinch salt
1 tall can evap. milk
boil 6 min.

2 c – chopped nuts
12 oz pkg choc chips
1 pt jar marshmallow whip
2 bars german sweet choc.

Mix in bowl then pour hot syrup over & mix until dissolved. Put in buttered pan. 10×16