This recipe is from Indiana & Michigan Electric Company and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

Blender Pumpkin Pie

2 envelopes unflavored gelatin
1/2 cup milk, heated to boiling
1/2 cup cold milk
3/4 cup firmly packed brown sugar
2 cups canned pumpkin
1/2 teaspoon salt
1 teaspoon cinnamon
3/4 teaspoon nutmeg
1/4 teaspoon ginger
1/2 cup heavy cream
1 cup ice cubes
1 graham cracker crust

Sprinkle gelatin over cold milk in blender container. Allow to stand while assembling other ingredients. Add boiling milk. Cover and process at low speed until gelatin dissolves. Use a rubber spatula if granules cling to side of container. Add brown sugar, pumpkin, salt, spices and cream. Cover and process at high speed. Add ice cubes one at a time. Process until mixture is smooth and ice is melted.

Chill about 5 minutes. Pour in prepared crust and chill until serving time. (Keeps well, refrigerated, for several days.)

This promo recipe was clipped from a magazine and found in a large collection, date unknown. I believe it’s from Bisquick since it’s one of the required ingredients. I’ve typed it below along with a scanned copy.

Pumpkin Ring

3 cups Bisquick Original or Reduced Fat* baking mix
1 cup granulated sugar
1 cup packed brown sugar
1/4 cup margarine or butter, softened
4 eggs
1 can (16 oz) pumpkin
2 1/2 tsp pumpkin pie spice
1/4 cup milk
Glaze (below)

Heat oven to 350°. Grease and flour 12-cup bundt cake pan or angel food cake pan, 10 x 4 inches.

Beat all ingredients except Glaze on low speed for 30 seconds, scraping bowl constantly. Beat on medium speed 3 minutes, scraping bowl occasionally. Spread in pan.

Bake about 50 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely. Drizzle with Glaze.

Glaze: Beat 1 cup powdered sugar, 1 tbsp milk and 1/2 tsp vanilla.

High Altitude Directions (3500 to 6500 ft): Heat oven to 375°. Stir 1/4 cup all-purpose flour into baking mix. Decrease granulated sugar to 1/2 cup. Increase milk to 1/2 cup. Bake 55 to 65 minutes.

*Fat content of recipe depends on ingredients used.

This promo recipe card was found in a large collection, date unknown. I believe it’s from Rice Chex since it’s one of the ingredients required. I’ve typed it below along with a scanned copy (front side only).

Strawberry Coffee Cake
A delicious quick coffee cake. Make with fresh or frozen berries.

1/3 cup and 1/2 cup sugar
2 1/2 tablespoons cornstarch
1 teaspoon lemon juice
1 1/4 cups sliced fresh or frozen unsweetened strawberries (about 3/4 pint)
2 1/2 cups Rice Chex cereal crushed to 2/3 cup
5 tablespoons butter or margarine, softened
1 1/4 cups milk
1 egg
1/4 teaspoon almond extract
1 1/3 cups sifted all-purpose flour
4 teaspoons baking powder
1/2 teaspoon salt
Icing*

In small saucepan combine 1/3 cups sugar and cornstarch. Add lemon juice and strawberries. Stir until dry ingredients are moistened. Cook and stir over medium heat until mixture becomes very thick and clear. Set aside.

Preheat oven to 400°. Grease 9-inch round cake pan. Combine Rice Chex crumbs and butter. Beat in milk, egg and almond extract. (Mixture will be lumpy.) Sift together flour, baking powder, salt and remaining 1/2 cup sugar. Add to liquid ingredients. Stir until moistened. Turn into pan. Drop strawberry mixture by scant teaspoons over top of batter. Cut through with knife two or three times.

Bake 25-30 minutes or until tester inserted in center comes out clean. Cool. Drizzle with Icing*.

*Icing: Combine 1/2 cup sifted confectioners sugar, 1/2 tablespoon warm water, 1/2 teaspoon light corn syrup and 1/8 teaspoon vanilla.

Makes 6-8 servings.

This is a vintage recipe card pullout from Family Circle magazine and published in 1966. I’ve typed it below along with a scanned copy (front side only).

PEACH STREUSEL CREAM CAKE
DESSERTS — Shortcake

Peach crescents bake on top of rich shortcake for this variation of a favorite

Bake at 350° for 50 minutes…makes 12 servings

2 cups sifted regular flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) butter or margarine
1 1/2 cups sugar
2 eggs
1 cup (8-ounce carton) dairy sour cream
2 teaspoons grated orange rind
1 teaspoon vanilla
1 teaspoon cinnamon
3/4 cup finely chopped walnuts
6 medium-size firm ripe peaches, peeled and sliced
1 1/2 cups cream for whipping
2 tablespoons 10X (confectioners’ powdered) sugar

1. Grease 2 baking pans, 9x9x2. Line each with a sheet of foil long enough to fit across bottom and up two sides with a 1-inch overhang; grease foil; dust lightly with flour, tapping out any excess.
2. Sift flour, baking powder, soda, and salt onto waxed paper.
3. Cream butter or margarine with 1 1/4 cups of the sugar until fluffy in a large bowl; beat in eggs, 1 at a time, then sour cream; stir in orange rind and vanilla. Stir in flour mixture, a third at a time, blending well after each addition.
4. Mix remaining 1/4 cup sugar, cinnamon, and walnuts in a small bowl.
5. Spread about 1/4 of the batter into each prepared pan; sprinkle each with 1/4 of the sugar-walnut mixture, then top with remaining batter, dividing evenly. Arrange peach slices in rows on top; sprinkle with remaining sugar-walnut mixture.
6. Bake in moderate oven (350°) 50 minutes, or until a wooden pick inserted into tops comes out clean. Cool layers in pans on wire racks 10 minutes, then remove by lifting up on foil strips; cool completely; peel off foil.
7. When ready to serve, beat cream with 10X sugar until stiff in a medium-size bowl. Stack layers on a serving plate, shortcake style and peach sides up, with cream between and on top.

This vintage recipe was clipped from a magazine and found in a large collection. It’s a promo piece for Borden’s Eagle Brand and was published in 1956. I’ve typed it below along with a scanned copy.

PINEAPPLE CHEESE CAKE

Extra-delicious with Borden’s magic ingredient

20 graham crackers, finely crushed
1/4 cup butter, softened
2 (3-oz.) packages Borden’s Cream Cheese, softened
1 (15 oz.) can Eagle Brand Sweetened Condensed Milk
2 eggs separated
2 tbsps. sugar
1 tsp. vanilla
1 1/2 tsps. cornstarch
1 1/2 cups canned crushed pineapple with juice
1 1/2 tbsps. lemon juice

Mix crumbs with butter; press into 8-inch square baking dish. Beat cheese until creamy. Add Eagle Brand and egg yolks; blend thoroughly. Beat egg whites until foamy; gradually add sugar; beat until soft peaks. Carefully fold egg whites and vanilla into Eagle Brand mixture. Pour into dish. Bake in oven (350° F.) 35 min. Cool. Mix pineapple, cornstarch and lemon juice in saucepan. Bring to boil; simmer, stirring constantly, 10 min. Cool. Spread on cake.

This recipe article was clipped from a newspaper and found in a large collection, date unknown. The author is Jean McGhie, Home Economics writer. I’ve typed it below along with a scanned copy of the article.

Poppy Seed And Nut Cake

The cake is intentionally heavy. It’s full of nuts and seeds, shortenings and flavorings. Here’s how to make it:

3/4 cup poppy seed
1 cup milk
1 teaspoon vanilla

Soak poppy seed in the milk with the vanilla for about 3 hours.

1 cup walnuts
2 1/4 cups flour
1/2 teaspoon salt
3 1/4 teaspoons baking powder

Grate walnuts. This will yield about 1 1/2 cups grated nuts. Use 1 cup in the cake and batter and save the remaining for the frosting. Mix and sift the flour, salt and baking powder into a bowl. Then add the walnuts and mix well with a fork so that the nuts become well coated with flour. Let stand one hour.

2/3 cup butter
1 1/2 cups sugar
6 egg whites

Cream the butter, add the sugar gradually and cream thoroughly. Add the vanilla-poppy seed-milk mixture. Mix thoroughly at slow speed. Add the flour-nut mixture and stir thoroughly. Then fold in the stiffly beaten egg whites. Bake at 350 degrees for 10 minutes. Increase heat to 375 degrees and bake until done (about 20-40 minutes). It will pull away from the sides and spring back when touched. The time will depend on the type of pan used. It can be baked as a sheet cake in a 9×12-inch pan or as a layer cake.

Nut Cake Frosting

MRS. BEVERLY then spreads it with this frosting:

1/2 cup butter
1/4 teaspoon walnut extract
1/4 teaspoon salt
2 cups confectioners sugar
4 tablespoons cream

Cream the butter. Add the sugar, salt and flavoring. Add cream as needed and mix well. Blend in the 1/2 cup grated nuts.

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

MISSISSIPPI MUD CAKE

1 cup butter or oleo
4 eggs
1 1/2 cups sifted all purpose flour
1/3 cup cocoa
1 cup coarsely chopped walnuts
1 jar (13-oz.) marshmallow creme
1 cup flaked coconut
2 cups sugar
1 tsp. vanilla
1 tsp. soda

In large bowl, mixing at high speed, beat sugar and oleo until creamy. Add eggs, one at a time, beating well after each addition. Add coconut, flour, cocoa, soda, vanilla and walnuts. Stir with a large spoon until well mixed. This is a heavy batter. Do not beat. Spread batter in a greased 9x13x2-inch pan. Bake at 350 degrees for 35 minutes. As soon as cake is taken from oven spread marshmallow creme over top of hot cake. Let cool 20 minutes. Mix frosting and spread on top of cake.

FROSTING

1/2 cup butter or oleo, softened
6 Tbsp. milk
1/3 cup cocoa
1 1-lb. box confectioner’s sugar

Mix all ingredients together, beating well. Spread on top of cake. Sprinkle with walnuts.

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

BREAKFAST TREAT–Start the day with cherry cinnamon coffee cake, a combination of quick-mixed muffin batter and cherry preserves.

CHERRY CINNAMON COFFEE CAKE

1 1/2 c. sifted flour
1/4 c. sugar
2 tsps. baking powder
3/4 tsp. salt
1 egg, beaten
2/3 to 3/4 c. milk
3 tbsp. melted shortening or oil
cinnamon streusel topping (recipe below)
1/2 c. cherry preserves

Sift together flour, sugar, baking powder and salt. Combine egg, milk and shortening or oil. Add liquids to flour mixture, stirring until smooth. Add more milk if necessary to make a spreading batter. Spread batter in greased 9-inch round pan. Sprinkle with cinnamon streusel topping. Drop cherry preserves by half teaspoonfuls over top of batter. Bake in hot oven (400 degrees) about 30 minutes, or until cake tester inserted in center comes out clean.

CINNAMON STREUSEL TOPPING

2 tbsp. sugar
2 tbsp. flour
1 tsp. cinnamon
2 tbsp. butter or margarine

Mix sugar, flour and cinnamon. Cut or rub in butter or margarine until mixture is crumbly.