Here is the last page of the vintage cookbooklet “16 Magic Recipes With C and H Magic Frosting Sugar”. Date of the booklet is unknown since there’s no publish date printed anywhere on the booklet.

You can view all the pages in this little book by visiting this category: 16 Magic Recipe With C and H Magic Frosting Sugar, just click a page title to view that section of the book. You’ll find a scan of the page included below (click to view a larger size) as well as a typed version for easy printing. I’ve also included a scan of the back cover (at bottom).

CREAMY CHOCOLATE FROSTING

MELT over hot water:

1 cup (6 oz. pkg.) semi-sweet chocolate pieces

COMBINE in mixing bowl and stir smooth:

3 cups Magic Frosting Sugar
7 tablespoons (1/2 cup minus 1 tablespoon) undiluted evaporated milk
1 teaspoon vanilla
Dash of salt

ADD melted chocolate and beat with electric mixer (medium speed) until blended.

ADD:

1/4 cup (1/2 stick) soft butter or margarine

Beat until cool. A brief “rest” period before spreading helps frosting to thicken. (If frosting stiffens too quickly while spreading, beat in a few drops of milk.) Frosts tops and sides of two 8″ or 9″ layers.

BITTERSWEET CHOCOLATE FROSTING

MELT over hot water:

3 squares (3 oz.) unsweetened chocolate

COMBINE in mixing bowl and stir smooth:

3 cups Magic Frosting Sugar
3 tablespoons hot water
1 teaspoon vanilla
Dash of salt

ADD melted chocolate and beat with electric mixer (medium speed) only until blended.

BEAT IN:

2 egg yolks

ADD:

1/4 cup (1/2 stick) soft butter or margarine

Beat until smooth. If too thick, beat in a little hot water, 1/2 teaspoon at a time. Frosts tops and sides of two 8″ layers, or about 24 cupcakes.

PANOCHA FROSTING

MIX together in small saucepan:

2/3 cup C and H Dark Brown Sugar, firmly packed
1/4 teaspoon salt
1/3 cup water

Stir over high heat just until syrup comes to a full, rolling boil. Remove at once. Set aside to cool for about 10 minutes, until bottom of pan feels lukewarm.

EMPTY into mixing bowl:

1 package Magic Frosting Sugar

ADD the warm brown sugar syrup; stir or beat until smooth. (Mixture looks rough at first, but softens and smooths out quickly.)

ADD:

1/4 cup (1/2 stick) soft butter or margarine

Beat until cool and right for spreading. If too thick for easy spreading, beat in a few drops of water. Frosts tops and sides of two 8″ or 9″ layers.

LEMON FLUFF FROSTING

COMBINE in small mixer bowl and blend at low speed with mixer until smooth:

2-1/4 cups Magic Frosting Sugar
Dash of salt
1 teaspoon grated lemon peel
1 egg white, unbeaten
Few drops yellow food coloring

HEAT to boiling in small saucepan:

2 tablespoons water
2 tablespoons lemon juice

POUR hot liquid into first mixture and slowly switch mixer to high speed while pouring; beat the thin mixture until stiff peaks form, about 5 minutes. Scrape bowl often. Spread in high peaks and swirls. Makes enough for two 8″ or 9″ layers.

Here is the sixth page of the vintage cookbooklet “16 Magic Recipes With C and H Magic Frosting Sugar”. Date of the booklet is unknown since there’s no publish date printed anywhere on the booklet.

You can view all the pages in this little book by visiting this category: 16 Magic Recipe With C and H Magic Frosting Sugar, just click a page title to view that section of the book. You’ll find a scan of the page included below (click to view a larger size) as well as a typed version for easy printing.

CHOCOLATE-PEANUT FUDGE

MELT over hot water:

2 squares (2 oz.) unsweetened chocolate

COMBINE in mixing bowl and stir smooth:

1 package Magic Frosting Sugar
1/3 cup milk
1/2 teaspoon vanilla

Stir in melted chocolate.

BLEND together in small bowl:

1/2 cup peanut butter
2 tablespoons (1/4 stick) soft butter or margarine

Add to sugar mixture and stir until smooth.

STIR in:

1/2 cup salted peanuts

Spread quickly in buttered 8″x8″ pan. Chill; cut into squares. Makes about 1-1/2 lbs.

COCONUT FUDGE

COMBINE in small bowl or saucepan:

2 tablespoons milk
1 tablespoon light corn syrup
1/4 cup (1/2 stick) soft butter or margarine

Heat over hot water or very low heat just until butter melts. Remove from heat.

ADD:

1 teaspoon vanilla
Dash of salt

EMPTY into mixing bowl:

1 package Magic Frosting Sugar

POUR in butter mixture; stir until all sugar is moistened. Then, form stiff mixture into a ball and work with hands until smooth.

KNEAD in 1-1/2 cups flaked coconut. Press onto buttered plate or foil.

MELT 2 oz. semi-sweet chocolate (bar type) and spread evenly over top of candy. Chill and cut into squares. Makes about 1-1/4 lbs.

CHOCOLATE FUDGE

MELT over hot water:

1 cup (6 oz. pkg.) semi-sweet chocolate pieces
1/4 cup (1/2 stick) butter or margarine

COMBINE in bowl and stir smooth:

1 package Magic Frosting Sugar
1 teaspoon vanilla plus undiluted evaporated milk (at room temperature) to make 1/3 cup
1/4 teaspoon salt

ADD melted chocolate-butter mixture and stir until blended.

ADD:

1 cup coarsely chopped nuts

Spread quickly in 8″ or 9″ buttered pan. Chill about 30 minutes or until set. Cut into squares and store, covered, in refrigerator. Makes about 1-1/2 lbs.

Here is the fifth page of the vintage cookbooklet “16 Magic Recipes With C and H Magic Frosting Sugar”. Date of the booklet is unknown since there’s no publish date printed anywhere on the booklet.

You can view all the pages in this little book by visiting this category: 16 Magic Recipe With C and H Magic Frosting Sugar, just click a page title to view that section of the book. You’ll find a scan of the page included below (click to view a larger size) as well as a typed version for easy printing.

BANANA FROSTING

EMPTY into mixing bowl:

1 package Magic Frosting Sugar

COMBINE in small bowl and mash with fork: 1 large, very ripe banana, sliced
2 teaspoons lemon juice
1 teaspoon vanilla

ADD 1/3 cup of this banana mixture to frosting sugar and blend at low speed with mixer until sugar is moistened. (Mixture seems dry and rough at first, but softens quickly.)

ADD:

1/4 cup (1/2 stick) soft butter or margarine

Beat at high speed until smooth. If too stiff to spread easily, add a few drops of water. Frosts tops and sides of two 8″ layers.

PINK PEPPERMINT FROSTING

COMBINE in mixing bowl:

2 unbeaten egg whites
1/4 teaspoon cream of tartar
1/4 teaspoon lemon extract
1/4 teaspoon peppermint extract
Dash of salt

Beat with electric mixer at high speed until fairly stiff.

ADD gradually (about a cup at a time):

1 package Magic Frosting Sugar

Beat until smooth. Scrape bowl often.

ADD:

1/3 cup (2/3 stick) soft butter or margarine
Few drops of red food coloring

Beat until well blended.

STIR in: 1/2 cup crushed peppermint stick candy. Frosts tops and sides of two 8″ or 9″ layers.

CREAM CHEESE FROSTING

BLEND together in small mixer bowl:

1 small package (3 oz.) softened cream cheese
1/4 cup (1/2 stick) soft butter or margarine
2 tablespoons milk
1 teaspoon vanilla
Dash of salt

ADD gradually (about a cup at a time):

1 package Magic Frosting Sugar

Beat with electric mixer at medium speed until smooth and creamy. Scrape bowl often. (If too stiff to spread easily, beat in a few drops of milk.) Frosts tops and sides of two 8″ or 9″ layers.

Here is the fourth page of recipes in the vintage cookbooklet “16 Magic Recipes With C and H Magic Frosting Sugar”. Date of the booklet is unknown since there’s no publish date printed anywhere on the booklet.

You can view all the pages in this little book by visiting this category: 16 Magic Recipe With C and H Magic Frosting Sugar, just click a page title to view that section of the book. You’ll find a scan of the page included below (click to view a larger size) as well as a typed version for easy printing.

MAGIC GLAZES

CHOCOLATE GLAZE to glamorize angel food, sponge or chiffon cakes.

COMBINE in double boiler or small bowl:

1 cup left-over Magic Bittersweet or Magic Creamy Chocolate Frosting*
1 tablespoon corn syrup

Place over hot (not boiling) water; heat and stir until the frosting is glossy and thin enough to pour. With spoon, drizzle over cake and let it trickle down the sides.

*Recipes on p. 7. Magic Instant Fudge Frosting (see recipe on package) is equally good to use in making this glaze.

WHITE GLAZE for sweet rolls or coffee cake.

COMBINE in small bowl:

1-1/4 cups Magic Frosting Sugar
1 tablespoon cold water
1/4 teaspoon vanilla

Stir smooth. Spread, or drizzle from spoon, over warm or cold sweet bread or loaf cake.

LEMON GLAZE for plain cake.

COMBINE and stir smooth:

1 cup Magic Frosting Sugar
Dash of salt
1 teaspoon grated lemon peel
2 tablespoons lemon juice

With skewer or fork, poke holes in hot, freshly baked cake; drizzle Lemon Glaze over the top. Continue until all glaze is used. Serve warm or cold. Glazes an 8″ layer or square.

MAGIC TOPPINGS

FUDGE SUNDAES DELUXE: For topping, just stir a little liquid (evaporated milk, cream, half-and-half, liqueur, or hot water) into any Magic Chocolate Frosting. Use either freshly made or left-over frosting; add liquid a teaspoon at a time, to make either a thick, rich topping or a thinner sauce as you prefer.

FRUIT SUNDAES: Mix equal amounts of Magic Frosting Sugar and slightly crushed berries. Serve over ice cream.

WAYS WITH FRUITS

BERRIES AND PEACHES…Sprinkle with Magic Frosting Sugar for just-right sweetness. Looks beautiful, tastes wonderful.

FRUIT SALADS…Top slices of fresh fruits with small mounds of Magic Frosting Sugar. Or coat whole strawberries, to add a frosty and decorative touch.

FROSTED GRAPES…Wash and dry grape clusters; brush with slightly beaten egg white. Roll in Magic Frosting sugar and set on waxed paper to dry before arranging as a centerpiece.

MORE SWEET MAGIC

IN COLD DRINKS: Magic Frosting Sugar instantly dissolves in iced tea, lemonade, chilled juices for punch, old-fashioneds, daiquiris, mint juleps and other mixed drinks.

WITH CEREALS: Use Magic Frosting Sugar at the breakfast table to sprinkle over hot or cold cereals.

ON WAFFLES, PANCAKES, AND FRENCH TOAST: Magic Frosting Sugar gives a decorative and flavorful touch.

Here is the third page of recipes in the vintage cookbooklet “16 Magic Recipes With C and H Magic Frosting Sugar”. Date of the booklet is unknown since there’s no publish date printed anywhere on the booklet.

You can view all the pages in this little book by visiting this category: 16 Magic Recipe With C and H Magic Frosting Sugar, just click a page title to view that section of the book. You’ll find a scan of the page included below (click to view a larger size) as well as a typed version for easy printing.

RAINBOW FROSTINGS FOR 30 CUPCAKES

3 colors and flavors from one package! Make 4-Minute Buttercream (Mixer Method on p. 2) using full package Magic Frosting Sugar.

Divide into three bowls, 1/2 cup frosting in each. Flavor each portion according to one of these suggestions:

FOR CHOCOLATE FROSTING, stir in:

3 tablespoons dry cocoa, or 1 square (1 oz.) melted, unsweetened chocolate
1 to 2 teaspoons milk

FOR COFFEE FROSTING, stir in:

1 to 2 teaspoons instant coffee powder

FOR LEMON OR ORANGE FROSTING,
stir in:

1 teaspoon grated lemon or orange peel

FOR PEPPERMINT FROSTING, stir in:

2 drops peppermint extract
2 drops red food coloring
1/4 cup crushed peppermint candy (optional)

STRAWBERRY BUTTERCREAM

EMPTY into mixing bowl:

1 package Magic Frosting Sugar

ADD:

1/4 cup crushed fresh or defrosted frozen strawberries
1 teaspoon lemon juice
Dash of salt

Stir until smooth. (Mixture looks rough at first, but softens and smooths out quickly.)

ADD:

1/4 cup (1/2 stick) soft butter or margarine

Beat smooth with spoon or mixer, about 1 minute. (If too stiff to spread easily, add a few drops of berry juice.) Frosts two 8″ layers or about 24 cupcakes.

Here is the second page of the vintage cookbooklet “16 Magic Recipes With C and H Magic Frosting Sugar” (the cover is marked as Page 1). Date of the booklet is unknown since there’s no publish date printed anywhere on the booklet.

You can view all the pages in this little book by visiting this category: 16 Magic Recipe With C and H Magic Frosting Sugar, just click a page title to view that section of the book. You’ll find a scan of the page included below (click to view a larger size) as well as a typed version for easy printing.

16 MAGIC RECIPES
WITH C and H Magic
FROSTING SUGAR

PERFECT HOME-MADE FROSTING AS EASY ‘N QUICK AS A MIX!

Use this new Magic Sugar to make smoothest-ever frostings with electric mixer or spoon. When using mixer, to make larger or smaller amounts, see one-step “Mixer Method.” For hand mixing, simply follow “Hand Method” below the “Easy Measurement Table.”

4-MINUTE BUTTERCREAM FROSTING

MIXER METHOD

Measure all ingredients shown in columns 1, 2 and 3 into mixer bowl; beat 1 to 2 minutes until smooth and fluffy. If too stiff, beat in a few drops more liquid.

EASY MEASUREMENT TABLE

HAND METHOD

Measure sugar and salt into bowl (column 1).
Add measured amount of liquid (column 2) and stir until sugar is moistened, making a stiff paste. Then add soft butter (column 3) and beat until smooth and creamy. If too stiff, just stir in a few drops more liquid.

*Use fruit juices or other liquids, and flavorings as desired, in place of milk and vanilla.

This recipe was clipped from a magazine then pasted onto an index card, it was found in a large collection, date unknown. I’ve typed it out below along with a scanned copy.

German Sweet Chocolate Pie

1 pkg. (4 oz.) Baker’s German’s Sweet Chocolate
1/4 cup butter
1 2/3 cups (14 1/2 oz. can) evap. milk
1 1/2 cups sugar
3 tbsp. cornstarch
1/8 tsp. salt
2 eggs
1 tsp. vanilla
1 unbaked 10-inch pie shell, fluted
1 1/3 cups Baker’s Angel Flake Coconut
1/2 cup chopped pecans

Melt chocolate with butter over low heat; stir until blended. Remove from heat; gradually blend in milk. Mix sugar, cornstarch, and salt thoroughly; beat in eggs and vanilla.

Gradually blend in chocolate mixture. Pour into pie shell. Mix coconut and nuts; sprinkle over filling. Bake at 375 degrees for 45 to 50 minutes or until top is puffed and browned. (Filling will be soft, but will set while cooling.) Cool 4 hours or more. Makes 10 to 12 servings.

Note: If topping browns too quickly, cover loosely with aluminum foil during the last 15 minutes of baking to prevent overbrowning.

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

A Summer Fruit-Cream Pie

A failure-proof fruit cream pie, going through the season with strawberries, raspberries, cherries, blackberries, peaches, is a valued addition to the home cook’s bag of culinary tricks. The creamy smooth filling needs no cooking so is a special boon on warm summer days.

The crust can be made of pastry or, if you just don’t want the oven heated at all, you may choose a cookie-crumb crust. Remember that a crumb crust should be thoroughly chilled before pouring in the filling. It may be made of graham cracker crumbs, ginger snaps or vanilla wafers.

A good way to crumb the crackers or cookies is to roll them with a rolling pin between two sheets of waxed paper. Mix with softened butter or margarine and press firmly and evenly into the pie pan and then chill thoroughly–for at least three-quarters of an hour–in the refrigerator before putting in the filling. From a cup and a quarter to a cup and a half of fine crumbs are mixed with a quarter cup of very soft butter or margarine for an eight- or nine-inch pie.

The creamy pie filling has perfect cutting consistency. If you don’t know the recipe already you will want to keep it for future use. It’s good with sliced bananas when summer fruits are gone.

FRUIT CREAM PIE

1 1/3 cups (15-oz. can) sweetened condensed milk
1/4 cup lemon juice
1 cup fruit
1/2 cup cream, heavy
2 tablespoons confectioners’ sugar
Baked pie shell (9-inch)

Blend together condensed milk and lemon juice. Stir until mixture thickens. Fold in fruit. Pour into baked pie shell. Chill before serving. Garnish with cream whipped with two tablespoons confectioners’ sugar.