This recipe sheet from Betty Crocker has no date but it’s likely from the 1940’s. The sheet is typed below along with scans of both the front and back, they are clickable if you’d like to view a larger copy. The bottom coupon has been clipped from the sheet so there is one recipe missing (for the fluffy marshmallow icing).

Series 9 Betty Crocker Recipe SheetSERIES 9 – 1
Holiday Whirl

IDEAL for holiday morning appetites . . . for a homey supper dessert . . . or served with coffee to holiday callers. A fluffy, fruity, rich-tasting yeast roll . . . combining an unusual, savory filling with a spicy cinnamon topping. Don’t fail to try the thoroughly pre-tested Betty Crocker recipe below.

You need 1/2 of Sweet Dough (recipe at right), Nut-and-Raisin Filling, and Cinnamon Topping (recipes below).

Then roll dough (on lightly floured board) into an oblong 7 by 22 to 30 inches and about 1/4 inch thick. Spread cooled Nut-and-Raisin Filling over dough . . . spreading it only to within about 1 inch of the edge all around. Roll up lengthwise very tightly and seal well by pinching edge of dough into roll.

Arrange “snail” fashion in a heavy well greased skillet or round baking pan (9 to 10 inches in diameter and about 2 to 2 1/2 inches deep). Begin by holding one end of roll in center of skillet; then stretching the roll lengthwise, wind it round and round so it looks like one large snail keeping sealed edge underneath.

Spread with Cinnamon Topping. Cover with a damp cloth. Let rise until double in bulk (about 40 minutes). Bake 35 to 40 minutes in a quick moderate oven (375°). (If it browns too quickly, cover top with paper.) When baked, remove from pan. Cool on rack.

Nut and Raisin Filling

MIX 1/4 cup butter, 1/4 cup cream, 1/4 cup honey, 2/3 cup finely chopped walnuts, 1 1/2 tsp. cinnamon, 1 cup seeded raisins all together in a saucepan. Bring to a boil, and boil 5 minutes, stirring frequently. Remove from heat. Cool. (This thickens somewhat as it cools.)

Cinnamon Topping

MIX together 2 tbsp. melted butter, 1 tbsp. sugar, and 1 tsp. cinnamon.

Sweet Dough

Compressed Yeast (2 cakes)
Milk (1 3/4 cups)
Sugar (1/4 cup)
Salt (1 1/2 tsp.)
Eggs (2, or 4 egg yolks plus 2 tbsp. water)
Sifted GOLD MEDAL “Kitchen-tested” Flour (about 6 cups)
Shortening (1/4 cup, soft; part butter for flavor)

CRUMBLE Yeast into mixing bowl. Add milk . . . scalded and cooled. If room and flour are 80°, milk can be 80°. If room and flour are cooler, milk should be lukewarm. Add sugar and salt, and stir to dissolve completely. Blend in well beaten eggs (or egg yolks and water). Add most of the sifted flour gradually . . . mixing it in thoroughly. Then with hand work in a little more flour (possibly using up to 6 1/4 cups) until dough no longer sticks to mixing bowl and is possible to handle. Work in soft shortening.

When dough is well mixed, knead gently in the bowl or on a lightly floured board until smooth and elastic. Round up and set to rise in a greased bowl. Cover with a damp cloth. Keep dough at 80 to 85° until double in bulk (about 2 hours).

Punch down dough by pushing closed fist into center of dough. Fold edges into center, and turn dough completely over in bowl. Cover with damp cloth. Let rise until not quite double in bulk (about 45 minutes).

Punch down dough, and round up on lightly floured board. Let stand 15 minutes (to loosen up) covered with a bowl or a damp cloth. Use one-half the dough for Old Vienna Holiday Whirl. Use the other half for any of your favorite rolls or coffee cakes.

Betty Crocker Buffet Supper Menu

Grand for holiday hospitality or any other festive occasion!

Chilled Cranberry Juice Cocktail or Spiced Cider
Toasted Cheese Crackers or Assorted Canapes
Brussels Sprouts
*Veal Paprika
Green Beans
**Old Vienna Holiday Whirl
Fancy Rolls
Salad Platter of Assorted Fruits

(grapefruit sections, orange slices, crescents of avocado, pineapple fingers, etc., on bed of shredded lettuce, watercress or endive) with sweet French Dressing

round chop plate heaped with Pistachio or Green Peppermint Ice Cream surrounded by Little Candle Cakes**

*for superb recipe write Betty Crocker
**recipes included in this folder
Series 9 Recipe Sheet - Side TwoJAM CAKE

Jam Cake is an excellent substitute for a typical fruit Cake . . . and one which can be made much more easily and inexpensively. You’ll find this especially attractive for party use when made up as Little Candle Cakes.

Shortening (1/2 cup)
Sugar (1 cup)
Eggs (2)
Sifted GOLD MEDAL “Kitchen-tested” Flour (1 1/2 cups)
Soda (1/2 tsp.)
Salt (1/2 tsp.)
Cinnamon (1/2 tsp. )
Cloves (1/2 tsp.)
Allspice (1/2 tsp.)
Nutmeg (1/2 tsp.)
Buttermilk (1/2 cup)
Jam (thick, 1/2 cup)
Chopped Nuts (1/2 cup)
Candied Fruit (cut-up, 1/2 cup; citron, orange peel, cherries, pineapple, etc.)

CREAM shortening, add sugar gradually, and cream until fluffy. Blend in well beaten eggs. Sift flour, soda, salt and spices together. Add to creamed mixture alternately with buttermilk. Blend in jam, then nuts and fruit.

Pour into well greased and floured 8-inch square baking pan, and bake about 45 minutes in a moderate oven (350°). When cool, cover top and sides with Caramel or any desired Icing.

TO MAKE CARAMEL ICING mix together 1 1/2 cups brown sugar, 1/4 cup cream, 2 tbsp. butter, and 1 tbsp,. vanilla. Boil 3 to 4 minutes, stirring constantly. Remove from heat, and continue beating until creamy.


USE RECIPE for Jam Cake. Pour into well greased and floured cup cake pan, or into paper baking cups set into cup cake pan . . . filling each cup 2/3 full. Bake 20 to 25 minutes in a moderate oven (350°). When cool, spread a cooked white icing or White Decorating Icing on top and sides of cakes. Decorate with sprays or tiny wreaths of holly. (Cut tiny rounds of candied cherries for the holly berries and pieces of green citron for the leaves.) Insert a small candle in center of each cake and light just before serving. 16 to 18 medium-sized cup cakes.

TO MAKE WHITE DECORATING ICING mix together 4 cups sifted confectioners’ sugar, 2/3 to 3/4 cup cream, 2 tsp. vanilla, and 1/2 tsp. salt . . . adding more cream, if necessary, to make icing right consistency to spread easily and smoothly.


Literally “Finnish cookies or little cakes”. Rich and buttery-tasting, topped with ground nuts and sugar. So grand for holiday entertaining!

Butter (3/4 cup)
Sugar (1/4 cup)
Sifted GOLD MEDAL “Kitchen-tested” Flour (2 cups)
Almond Flavoring (1 tsp.)
Egg White (1, slightly beaten)
Sugar (1 tbsp.)
Blanched Almonds (or other nuts) (very finely chopped, 1/3 cup)

CREAM BUTTER, add the 1/4 cup sugar, and cream thoroughly. Add the flour gradually. Work it in thoroughly with the hand. Blend in the flavoring, working it in with the hand, also, until the mixture is creamy and pliable. Chilled dough, if desired, to make it easier to handle.

Roll out 1/4 inch thick on lightly floured cloth-covered board. Cut into strips 2 1/2 inches long and 3/4 inch wide. Brush tops lightly with the slightly beaten egg white. Then sprinkle the 1 tbsp. sugar and finely chopped nuts (mixed together) lightly over the egg white. Carefully transfer each strip to an ungreased heavy baking sheet.

Bake just until cookies begin to turn a delicate golden color (15 to 20 minutes) in a moderate oven (350°). Watch carefully! These cookies should not e brown. This recipe makes about 4 dozen cookies.


By popular demand! A recipe for a deliciously moist and tender “black” chocolate cake. Lovely to look at . . . with a dazzling snowy white icing for contrast. Inexpensive. Quick and easy to mix. All in all the perfect finale for even the most special occasion.

Shortening (1/2 cup)
Sugar (1 1/4 cups)
Eggs (2)
Hot Water (1 cup)
Cocoa (1/2 cup)
Sifted GOLD MEDAL “Kitchen-tested” Flour (1 1/2 cups)
Salt (1/2 tsp.)
Soda (1 tsp.)
Baking Powder (1 tsp.)
Vanilla (1 tsp.)

CREAM shortening, add sugar gradually, and cream until fluffy. Blend in well beaten eggs. Slowly add hot water to cocoa and mix until smooth. Stir to dissolve completely. Sift flour, salt, soda, and baking powder together, and add to creamed mixture alternately with hot water and cocoa mixture. Blend in vanilla.

Pour into an 8-inch square pan (2 1/2 inches deep) which has been greased and lined with paper. Bake 50 to 55 minutes in a moderate oven (350°). When cool, spread Double-Boiler Icing (see below) over top and sides.

Note: For brides or very small families, make 1/2 the recipe . . . using 1/2 the amount of each ingredient and baking in a well greased and floured 8-inch round layer pan for about 30 to 35 minutes.


Egg White (1)
Sugar (3/4 cup)
Cream of Tartar (1/8 tsp.)
Water (3 tbsp.)
Vanilla (or other flavoring) (1/2 tsp.)

COMBINE in top of double boiler the egg white, sugar, cream of tartar, and water, and beat together just enough to completely blend ingredients. Place over rapidly boiling water, and beat with rotary beater until mixture is white and very light. (Icing is done when it barely holds its shape and is not runny as beater is pulled out.) This takes 5 to 7 minutes depending on size of boiler and vigor of beating. Remove from over hot water, and do not beat any more. Fold in flavoring.

Amount: Generous amount of icing for 8-inch square cake. NOTE: If icing becomes “grainy”, add a few drops of lemon juice to make it satiny smooth again.

[RecipeCurio Note]: The recipe for Fluffy Marshmallow Variation has been removed (it was the back of a coupon that has been removed).

The 2 Week Diet

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One Response to Series 9 – Vintage Betty Crocker Recipe Sheet

Published 12 December, 2009 in 11:02 am

[…] It’s been a while since we talked about vintage recipes. The holiday season is especially evocative of “things our mothers used to make,” so we thought we’d visit the subject again. We were delighted to discover a full menu (and then some) of holiday recipes courtesy of Recipe Curio! […]

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