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.

Girl Scout Lemon Supreme

Combine in saucepan:

1 pkg. lemon pudding & pie filling (NOT INSTANT)
1/4 cup cold water
1/4 cup sugar
2 slightly beaten egg yolks
2 (No. 303) cups liquid (fruit cocktail juice & water)

Bring to full boil.

Then add:

1 Tbsp. lemon juice
1 Tbsp unflavored gelatin dissolved in 1/4 cup cold water

Allow to cool for 5 minutes.

Beat til stiff:

2 egg whites gradually adding 1/4 cup sugar

Fold pudding mixture and fruit cocktail into stiff egg whites.

Set aside 1 cup crushed chocolate & vanilla Girl Scout Cookies.

In pan (spray with Pam) 2 quart oblong pan

1/2 cup cookies crumbs
Lemon Supreme Mixture
Rest of cookie crumbs

Refrigerate 3 to 4 hours.

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.

Blonde Fudge

One cup white sugar
One cup brown sugar
One cup cream
One large lump butter
Pinch of salt
Pinch of soda
Nut meats

Boil all but nuts together till it forms a firm ball when tested in cold water.

Remove, flavor with vanilla and beat until it becomes creamy and starts to set.

Add nuts and pour on a buttered surface and cut in squares.

This recipe was written on an index card and found in a large collection, date unknown. It includes a frosting recipe for the brownies (on the other side of the card) that I’ve typed out and included below (scanned copies of both sides).

Saucepan Brownies
375° for 20 to 25 min

Melt, turn off burner and cool slightly:

1/3 c. butter (5 1/3 Tbsp)
2 sq. of chocolate

Add following:

1 c. granulated sugar
2 eggs
3/4 c. flour
1/4 tsp salt
1/2 c chopped nuts
1/2 tsp vanilla

Mix thoroughly and pour into 8″ sq. greased pan. After cool – frost.

Frosting for Brownies:

Combine in saucepan and boil for 1 minute:

1 c. sugar
1/4 c. butter
2 Tbs. cocoa
1/4 c. milk
2 tsp light corn syrup

Add 1/2 tsp vanilla after mixture is cooled and then beat before frosting brownies.

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.

Peanut-Butter Brownies (Chewy)

1/2 c. peanut butter (any style)
1/3 c. butter or margarine
1 c. sugar
1/4 c. packed brown sugar
2 eggs
1 c. all-purpose flour
1 tsp. baking powder
1/4 tsp. salt
1 pkg (6 oz) semi-sweet choc. pieces
1/2 tsp. vanilla extract

Beat first 2 ingredients until blended. Gradually add sugars and beat until fluffy. Add eggs one at a time, beating well after each. Add dry ingredients and mix well. Stir in chocolate pieces and vanilla and spread in buttered 9″ square pan.

Bake in moderate oven (350°F.) 30 to 35 minutes. Cool in pan on cake rack. Then cut in 2-1/4″ squares. Makes 16.

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.

Peanut Squares
350° 30-35 min

Melt and cool:

1/4 cup butter
1/2 cup peanut butter

In a large mixing bowl beat 2 eggs and 1 tsp. vanilla

Add 2 cups sugar, 1/2 tsp baking powder and 1/2 tsp salt

Add peanut butter and butter and 1/2 c. unsifted flour

Stir in 1 cup chopped peanuts.

Place in 8 in. sq. greased pan.

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.

Chewy Butterscotch Square

Sift together & set aside:

1/2 cup flour
1/4 tsp. baking soda
1/4 tsp. salt

In another bowl:

1 egg
1 cup dark brown sugar
1 tsp. vanilla

Add sifted dry ingredients

1 cup chopped nuts

Place in greased 9″ sq. pan.
Bake in 350°F. oven for 20 mins.
Cut bars while warm.

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.

Golden Brownies
(no mixing, just layer and bake)
Preheat oven to 350°F

Melt 1/2 c. butter in 9″ sq. pan; tilt pan to cover bottom completely.

Sprinkle over butter, in layers:

1 cup graham cracker crumbs
1 cup chopped nuts
1 – 6 oz. pkg (1 cup) Nestle’s Butterscotch Morsels
1 cup flaked coconut
Pour 1 – 14 1/2 oz can (1 1/4 c) sweetened condensed milk evenly over top.

Do not stir.

Bake 350°F for 25 to 30 min. Cool; cut in 1 1/2″ sq. Makes 3 dozen.

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.

Chocolate Date Nut Squares

Melt together 1/2 cup lard and 1 sq. (oz.) chocolate.

Add 3/4 cup sugar and mix well.

Beat and add 2 eggs.

Stir and add 1 cup flour, 1/4 tsp. salt, 1 tsp. vanilla, 1/2 c. chopped dates, and 1 cup chopped walnuts.

Pour into greased 8″ sq. pan.

Bake 350°F for 30 minutes.

Makes 16 sq.

Can sprinkle confectioners sugar over squares.