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

Pecan Tart

1/2 lb. cream cheese (Phila)
1/2 lb. margarine
Mix

Add 2 1/2 cups flour (all purpose)

Divide dough into 5 parts
Use each part for 1 doz.

Push dough into ungreased pie tins like pie dough

Add 1 teaspoon ground pecan nuts
Add 1 teaspoon filling on each tart

Bake 23 minutes at 350°

Filling

1 box light brown sugar
Dash salt
3 eggs unbeaten
2 tablespoons melted butter
1 teaspoon vanilla

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

PECAN PIE

Filling for 9″ Pie
(quantities for 8″ pie in brackets)

Beat together with rotary beater

3 eggs (2 large)
2/3 cup sugar (1/2 cup)
1/3 tsp. salt (1/4 tsp.)
1/3 cup butter, melted (1/4 cup)
1 cup dark corn syrup (3/4 cup)

Mix in —

1 cup pecan halves (3/4 cup)

Pour into pastry-lined pan. Bake until set and pastry is nicely browned. Cool.

Serve cold or slightly warm.

Temperature: 375°F.
Time: Bake 40 to 50 minutes.

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

Start heating oven to 450°F.

1 unbaked 8″ pie shell (use frozen shell, package mix or your own)
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1/4 cup each, light molasses and hot water and 1/4 tsp. baking soda
Combine. Pour into pie shell.
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3/4 c. all purpose flour, 1/2 c. dark brown sugar, packed, 1/4 c. butter or margarine.

Combine flour and sugar until blended; cut in butter with pastry blender or 2 knives until the mixture is crumbly.

Sprinkle on top of molasses mixture.

Bake in 450° F. oven 10 min.

Reduce heat in oven to 350° F. and bake 20 min. longer.

This vintage recipe was clipped from a newspaper and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

Strawberry Glaze Pie

1 8-inch baked pie shell
2 pints strawberries, washed and hulled
1/2 cup sugar
Dash salt
1 1/2 tbsp. cornstarch
1 tbsp. lemon juice
1 8-oz. package cream cheese, softened
1/2 cup milk

To make glaze: Slice enough berries to fill one cup. Place in saucepan with sugar, salt and one-quarter cup water. Bring to a boil and cook three minutes; remove from heat. Mix cornstarch and one-quarter cup cold water. Stir into berries. Return to heat and cook, stirring, until thick, about two minutes. Add lemon juice. Cool to room temperature. Beat cream cheese with milk until smooth. Spread in bottom of cooled pie shell. Cover with half the glaze. Arrange reserved whole berries on top, stem ends down. Spoon remaining glaze over berries. Chill at least two hours. Serves six.

This handwritten recipe card was found in a large collection, date unknown. I believe it’s a cold side dish, maybe a salad? Or is it served as a dessert? I’m not sure, please fill me in if you know (comment section below). I’ve typed it out below along with a scanned copy.

Heavenly Hash

2 c. cold cooked rice
2 c. miniature marshmallows
1 2/3 c. pineapple tidbits drained
1/2 c. maraschino cherries
1/4 c. slivered almonds toasted
1 c. heavy cream
1/4 c. sugar
1 tsp vanilla

Combine rice, marshmallows, pineapple, cherries and nuts. Whip cream gradually adding sugar and vanilla. Fold into rice mixture, chill. Makes 8 servings.

This promo recipe is from Nestle and was clipped from a magazine and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

CREAMY CHOCOLATE MINTS

One 11 1/2-oz. pkg. (2 cups) Nestle Milk Chocolate Morsels
1/4 cup sour cream
2 1/2 measuring tablespoons mint flavored liqueur

Melt over hot (not boiling) water, Nestle Milk Chocolate Morsels. Remove from heat. Add sour cream; blend well. Stir in mint flavored liqueur. Transfer to small bowl. Chill until thick (about 1/2 hour). Fill pastry bag fitted with decorative tip; pipe 1-inch candies onto foil-lined cookie sheets. Refrigerate until ready to serve.

MAKES: About 3 1/2 dozen candies.

This promo recipe for Nestle Peanut Butter Morsels was clipped from a magazine and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

CREAMY PEANUT PIE

COCONUT CRUST:

6 measuring tablespoons butter
Two 3 1/2-oz. cans shredded coconut
One 12-oz. pkg. (2 cups) Nestle Peanut Butter Morsels, divided

FILLING:

1/2 of 12-oz. pkg. (1 cup) Nestle Peanut Butter Morsels, reserved from 12-oz. pkg.
One 3 3/4-oz. pkg. vanilla instant pudding
1 cup sour cream
1/2 cup milk
1 cup heavy cream, whipped
Sweetened whipped cream (optional)

COCONUT CRUST: Line 9-inch pie plate with aluminum foil; set aside. In large skillet, melt butter. Add coconut; stir occasionally until lightly toasted. Blend in 1 cup Nestle Peanut Butter Morsels; stir until morsels melt and mixture is combined. Press evenly on bottom and sides (not over rim) of foil-lined pie plate. Chill in refrigerator until firm, about 45 minutes. Remove foil and place back into pie plate.

FILLING: Melt over hot (not boiling) water, remaining 1 cup Nestle Peanut Butter Morsels; stir until smooth. Remove from heat; set aside. In small bowl, combine vanilla instant pudding, sour cream and milk; mix well. Beat in melted morsels. Fold in whipped cream. Pour into prepared coconut crust. Chill in refrigerator several hours. Garnish with sweetened whipped cream, if desired.

MAKES: One 9-inch pie

This promo recipe for Nestle Butterscotch Morsels was clipped from a magazine and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

BUTTERSCOTCH APPLE CRUMB PIE

1 1/2 measuring teaspoons lemon juice
4 cups pared, cored and sliced tart cooking apples
1/2 cup sugar
1/4 cup all-purpose flour
1 measuring teaspoon cinnamon
1/8 measuring teaspoon salt
One 9-inch unbaked pie shell

TOPPING:

One 6-oz. pkg. (1 cup) Nestle Butterscotch Flavored Morsels
1/4 cup butter
3/4 cup all-purpose flour
1/8 measuring teaspoon salt

Preheat oven to 375°F. In large bowl, combine lemon juice and apples; toss until well coated. Stir in sugar, flour, cinnamon and salt; mix well. Turn into 9-inch unbaked pie shell. Cover edges with aluminum foil.

BAKE at: 375°F.
TIME: 20 minutes

TOPPING: Melt over hot (not boiling) water, Nestle Butterscotch Flavored Morsels and butter; stir until smooth. Remove from heat; stir in flour and salt. Blend until mixture forms large crumbs. Remove foil from pie. Crumble mixture over top of hot apples.

BAKE at: 375°F.
TIME: 25 minutes longer
MAKES: One 9-inch pie