This recipe was clipped from a magazine and found in a large collection, date unknown. Recipe is typed below along with a scanned copy.

Cream Cheese Dream Pie

Filling:

1 package (8 oz.) cream cheese
1 tablespoon vanilla
3 egg yolks, beaten
3 egg whites, beaten
1 cup whipped cream
6 Heath bars, crumbed

Cream cheese and sugar; add vanilla and egg yolks. Then add beaten egg whites and whipped cream. Fold in Health bar crumbs, reserving a few for topping. Pour into pie crust and top with crumbs. Freeze until firm and ready to serve. Store covered.

Crunchy Nut Crust

1 cup rolled oats
1/3 cup butter, melted
1/2 cup brown sugar
1/2 cup chopped nuts

Toast rolled oats in a shallow pan in oven or electric frypan at 350° for 10 minutes. Combine all ingredients. Toss until entire mixture is moistened. Press into sides and bottom of buttered 9-inch pie plate. Chill until firm. Fill with above cheese pie mixture.

This recipe was clipped from a magazine and found in a large collection, date unknown. Recipe is typed below along with a scanned copy.

Meringue Shells

3 egg whites
3/8 teaspoon salt
3/4 teaspoon cream of tartar
3/4 cup sugar

Have egg whites warmed to room temperature. Add salt and cream of tartar and beat until mixture forms rounding peaks. Beat in sugar in portions of 1 tablespoon at a time and continue beating until sugar is dissolved and the mixture forms glossy soft peaks.

Shape into mounds, cups, or any other desired form on ungreased heavy wrapping paper or other unglazed paper on a baking sheet. Bake in a very slow oven (250°) for 30 minutes for soft shells; bake 1 hour for dry, faintly browned shells. At the end of the baking period, turn off the heat and allow the meringues to remain in the oven until they cool.

Serve with ice cream, whipped cream, berries, or other fruit. 5 servings.

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

No Roll Fruit Pie

350°F. oven for 50-60 minutes

In saucepan melt 1/2 c. butter or margarine with 1 Tbsp. sugar. Add stirring, 1 cup flour.

9″ pie pan — Spread crust out evenly.

Pour in pie shell:

1 (1 lb. 5 oz) can prepared pie filling (strawberry or raisin)

Mix and pour over pie filling:

1 egg
1/2 cup sugar
1/4 cup flour
1/4 cup milk

Cool before cutting or serving.

Here’s a promo recipe postcard that was found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

Gran’ma Golds’ Original
SOUTHERN PECAN PIE

3 eggs
2/3 cup sugar
1 cup dark corn syrup
1/3 cup melted butter or margarine
1 cup pecan halves
1 9 inch unbaked pastry shell

— OVEN 350° —

Beat eggs thoroughly with sugar, dash of salt, corn syrup and melted butter — add pecans. Pour into unbaked pastry shell.

Bake in moderate oven, 50 minutes or til knife inserted halfway between outside and center of filling comes out clean.

— COOL —

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

Candy Pink Cheese Pie

2/3 cup sweetened condensed milk
1/2 cup sour cream
3 oz. cream cheese, softened
1/2 teaspoon vanilla
1/2 cup red hots
1/2 cup boiling water
3 oz. package cherry gelatin
1 cup applesauce

1 9-inch crumb crust
whipped topping to serve

Combine sweetened condensed milk, sour cream, cream cheese, and vanilla and beat until smooth. Set aside.

Dissolve red hots in boiling water. Stir in cherry gelatin until dissolved. Add applesauce and stir until blended. Add to the condensed milk mixture and stir well.

Pour into chilled crumb crust and chill.

Top with whipped topping before serving.

Serves 10 as it is very rich.

This recipe pull-out card was published in Family Circle magazine (1965), I’ve typed it below along with a scanned copy.

STRAWBERRY-ORANGE PIE
Tart orange rind accents the fruit so pleasingly in this berry-time splurge

Bake at 425° for 40 minutes…makes 1 nine-inch pie

1 package piecrust mix
1 1/3 cups sugar
3 tablespoons cornstarch
1 teaspoon grated orange rind
1/8 teaspoon salt
2 pints strawberries, washed, hulled, and sliced
2 tablespoons butter or margarine

1. Prepare piecrust mix, following label directions. Roll out half to a 12-inch round; fit into a 9-inch pie plate.
2. Mix sugar, cornstarch, orange rind, and salt in a large bowl; stir in strawberries; spoon into shell. Dot with butter or margarine.
3. Roll out remaining pastry; cut several slits near center to let steam escape; cover pie. Trim overhang to 1/2 inch; turn under, flush with rim; flute.
4. Bake in hot oven (425°) 40 minutes, or until pastry is golden and juice bubbles up. Cool completely before cutting.

This is a pull-out recipe card from Family Circle that was published in 1965, I’ve typed it out below along with a scanned copy.

STRAWBERRY PETAL PIE
Circles of jewel-bright berries whirl atop cream-rich filling in golden pastry

Makes 1 nine-inch pie

1/2 package piecrust mix
1 package (3 ounces) strawberry-flavor gelatin
1 package (about 4 ounces) vanilla pudding mix
1 tablespoon sugar
1 3/4 cups half-and-half
1/2 teaspoon vanilla
1 pint strawberries, washed, hulled, and halved

1. Prepare piecrust mix, fit into a deep 9-inch pie plate, bake, and cool, following label directions.
2. Dissolve gelatin, following label directions; chill until as thick as unbeaten egg white.
3. Prepare pudding mix with sugar and half-and-half, following label directions; stir in vanilla. Pour into pastry shell. Chill 1 hour.
4. Arrange strawberry halves, rounded sides up, in circles on top; spoon thickened gelatin over berries. Chill until firm.

Here’s a full page advertisement for Kitchen Craft Flour that was published in The Family Circle magazine (dated 1939). It details how to use timbale irons and the recipe to make the pastry. I’ve typed out the recipe below along with a scanned copy of the full page ad (click image to view larger size).

Recipe for TIMBALE CASES

1 cup Kitchen Craft Flour
1/2 tsp. salt
2 eggs
1 cup milk
1 tbsp. cooking oil
Shortening for frying

Sift flour, measure; sift again with salt. Beat eggs slightly; add milk and oil; add gradually to dry ingredients, beating well after each addition. Strain into deep straight-sided bowl or large cup. Let stand 30 minutes. Heat shortening until hot enough to brown one-inch cube of bread in 1 minute (375°F.).

Heat timbale iron in shortening, drain slightly on absorbent paper; dip iron into batter, covering about one-half way up on sides. Be careful not to touch bottom or sides of bowl; allow excess batter to drain off.

Lower gently into hot shortening; never let iron touch sides or bottom of pan; fry 1 to 1 1/2 minutes or until golden brown.

Loosen cake with fork, invert to drain on absorbent paper. Repeat, heating iron well before each frying.

Makes 2 1/2 dozen medium-sized timbale cases.