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Chocolate Flavor for Ice Tupps Popsicles
CHOCOLATE FLAVOR FOR ICE TUPPS POPSYCLES
1 quart chocolate milk
2 egg yolks, 2 level rocker scoops of sugar,
Put all ingredients into 50 oz. handolier,
shake and pour into ice tups for delicious
fudge cycles.
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---
# Chocolate Flavor for Ice Tupps Popsicles
## Ingredients
- 1 quart chocolate milk
- 2 egg yolks
- 2 level rocker scoops of sugar
## Instructions
1. Put all ingredients into the 50 oz. handolier.
2. Shake to combine.
3. Pour into ice tups (popsicle molds).
4. Freeze for delicious fudge cycles (fudgsicles).
## Editor's Notes
- **"POPSYCLES"** — clear phonetic spelling of "popsicles"; transcribed as written in title, corrected to "Popsicles" in Markdown heading for clarity.
- **"rocker scoops"** — this appears to be a proprietary or colloquial term for a measuring scoop used with the specific equipment described. The exact volume is unknown. The term is transcribed as written.
- **"handolier"** — likely a brand name or trade term for a shaker/mixing container used with the Ice Tupps popsicle-making system. The 50 oz. size is noted as written.
- **"ice tups"** — the Ice Tupps brand popsicle mold system, a mid-century product. "Tups" appears to be the brand's spelling for their molds/tubes.
- **"fudge cycles"** — phonetic spelling of "fudgsicles"; transcribed as written. -
Heavenly Dessert
HEAVENLY DESSERT
30 Ritz Crackers ½ cup margarine
Mix above together and put on the bottom of a
9x13" pan.
4 egg whites 1 cup sugar
Beat egg whites and sugar together to make a
meringue. Spread over the crust and bake for
20 minutes at 350 degrees.
Spread a can of fruit pie filling over the
meringue. Cover it with whipped cream topping.
Enjoy!
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# Heavenly Dessert
## Ingredients
### Crust
- 30 Ritz Crackers
- 1/2 cup margarine
### Meringue Layer
- 4 egg whites
- 1 cup sugar
### Topping
- 1 can fruit pie filling
- Whipped cream topping
## Instructions
### Crust
1. Mix crackers and margarine together.
2. Press mixture into the bottom of a 9x13" pan.
### Meringue Layer
1. Beat egg whites and sugar together to make a meringue.
2. Spread meringue over the crust.
3. Bake for 20 minutes at 350°F.
### Assembly
1. Spread a can of fruit pie filling over the baked meringue.
2. Cover with whipped cream topping.
3. Enjoy! -
Macaroni and Vegetable Salad
RECIPE
macaroni and vegetable salad
PREP TIME: 20 MINUTES PLUS REFRIGERATING
2 CUPS (7 OUNCES) SHELL MACARONI, COOKED, DRAINED
1½ CUPS (6 OUNCES) GREAT VALUE COLBY CHEESE, CUBED
2 CUPS 1-INCH BROCCOLI PIECES
1 CUP CHERRY TOMATO HALVES
1 CUP CUCUMBER SLICES, CUT IN HALF
¾ CUP ITALIAN DRESSING
• ADD ALL INGREDIENTS; TOSS LIGHTLY. REFRIGERATE
SEVERAL HOURS OR OVERNIGHT. TOSS BEFORE SERVING.
MAKES 6 TO 8 SERVINGS.
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# Macaroni and Vegetable Salad
*Great Value*
*Makes 6 to 8 servings*
## Ingredients
- 2 cups (7 oz) shell macaroni, cooked, drained
- 1 1/2 cups (6 oz) Great Value Colby cheese, cubed
- 2 cups broccoli pieces, cut in 1-inch pieces
- 1 cup cherry tomato halves
- 1 cup cucumber slices, cut in half
- 3/4 cup Italian dressing
## Instructions
1. Add all ingredients and toss lightly.
2. Refrigerate several hours or overnight.
3. Toss again before serving. -
3-Step Cheesecake
3-STEP CHEESECAKE PHILADELPHIA CHEESE
2 (8 oz.) pkgs. Philadelphia Cream cheese, soft-
ened (can use light variety)
½ cup sugar
½ teaspoon vanilla
2 eggs
1 ready-to-use graham cracker crumb crust (8-9")
1. Mix cream cheese, sugar and vanilla with
electric mixer on medium speed until well-
blended. Add eggs; mix until blended.
2. Pour into crust.
Card 1 Back:
3. Bake at 350 F. 40 minutes or until center is
almost set. Cool. Refrigerate 3 hours or
overnight.
---
# 3-Step Cheesecake
*Philadelphia Cream Cheese*
## Ingredients
- 2 (8 oz.) pkgs. Philadelphia Cream Cheese, softened (can use light variety)
- 1/2 cup sugar
- 1/2 tsp vanilla
- 2 eggs
- 1 ready-to-use graham cracker crumb crust (8–9")
## Instructions
1. Mix cream cheese, sugar, and vanilla with electric mixer on medium speed until well blended. Add eggs; mix until blended.
2. Pour into crust.
3. Bake at 350°F for 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. -
Apple Oat Crunch
Card 1 Front:
APPLE OAT CRUNCH MAZOLA
No-stick cooking spray ¼ tsp. nutmeg
1 c. quick oats ½ c. unsalted margarine
2/3 c. packed brown 5 c. peeled, sliced
sugar, divided apples (about 5 medium)
½ cup flour ½ tsp. cinnamon
Spray 9" square baking pan with cooking spray.
In medium bowl combine oats, 1/3 cup brown
sugar, flour, cinnamon and nutmeg. With pastry
blender or 2 knives cut in margarine until
coarse crumbs form. In large bowl combine re-
maining 1/3 cup brown sugar and apples. Spoon
into prepared pan. Top evenly with crumb mix-
ture. Bake in 375 degree oven for 50 minutes
Card 1 Back:
or until browned.
Yield: 8 servings.
Calories - 280; protein - 3g, carbohydrate - 41g
fat - 13 g, polyunsaturated fat - 4 g, saturated
fat - 2 g, cholesterol - 0 mg, sodium - 5 mg.
---
# Apple Oat Crunch
*Mazola*
*Yields 8 servings*
## Ingredients
- No-stick cooking spray
- 1 cup quick oats
- 2/3 cup packed brown sugar, divided
- 1/2 cup flour
- 1/4 tsp nutmeg
- 1/2 cup unsalted margarine
- 5 cups peeled, sliced apples (about 5 medium)
- 1/2 tsp cinnamon
## Instructions
1. Spray a 9" square baking pan with cooking spray.
2. In a medium bowl, combine oats, 1/3 cup brown sugar, flour, cinnamon, and nutmeg.
3. With a pastry blender or 2 knives, cut in margarine until coarse crumbs form.
4. In a large bowl, combine remaining 1/3 cup brown sugar and apples.
5. Spoon apple mixture into prepared pan.
6. Top evenly with crumb mixture.
7. Bake in a 375°F oven for 50 minutes or until browned. -
Impossible Cheeseburger Pie
Card 1 Front:
IMPOSSIBLE CHEESEBURGER PIE BISQUICK
1 pound ground beef 1½ c. chopped onion
½ tsp. salt ¼ tsp. pepper
1 c. shredded Cheddar 1½ cups milk
cheese (4 Oz.) 3/4 Bisquick baking mix
3 eggs
Heat oven to 400 degrees. Lightly grease 10"
pie plate. Cook and stir beef and onion until
brown; drain. Stir in salt and pepper. Spread
beef in pie plate; sprinkle with cheese. Beat
remaining ingredients until smooth, 15 seconds
in blender on high speed or 1 minute with hand
beater. Pour in pie plate. Bake until golden
brown and knife inserted in center comes out
Card 1 Back:
clean, about 30 minutes. Let stand 5 minutes;
garnish as desired. Refrigerate remaining
pie.
Yield: 6-8 servings.
NOTE: If using 9" pie plate, decrease milk to
1 cup, baking mix to ½ cup and eggs to 2.
HIGH ALTITUDE: Directions (3500-6500 feet): Bake
10" pie about 35 minutes; bake 9" pie 30-35
minutes.
---
# Impossible Cheeseburger Pie — Bisquick
*Yields 6–8 servings*
## Ingredients
- 1 pound ground beef
- 1 1/2 cups chopped onion
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 cup shredded Cheddar cheese (4 oz.)
- 1 1/2 cups milk
- 3/4 cup Bisquick baking mix
- 3 eggs
## Instructions
1. Heat oven to 400°F. Lightly grease a 10" pie plate.
2. Cook and stir beef and onion until brown; drain.
3. Stir in salt and pepper.
4. Spread beef mixture in pie plate; sprinkle with cheese.
5. Beat remaining ingredients (milk, Bisquick, and eggs) until smooth — 15 seconds in blender on high speed, or 1 minute with a hand beater.
6. Pour over beef and cheese in pie plate.
7. Bake until golden brown and a knife inserted in the center comes out clean, about 30 minutes.
8. Let stand 5 minutes; garnish as desired.
9. Refrigerate remaining pie.
### Notes on the Card
**For a 9" pie plate:** Decrease milk to 1 cup, baking mix to 1/2 cup, and eggs to 2.
**High Altitude (3,500–6,500 feet):** Bake 10" pie about 35 minutes; bake 9" pie 30–35 minutes. -
Peanut Butter Fudge
PEANUT BUTTER FUDGE ST. PETERSBURG TIMES
1 cup margarine
½ cup creamy peanut butter (no substitute)
4 tablespoons unsweetened cocoa
1 tablespoon vanilla
1 1-pound box confectioners' sugar
½ cup chopped nuts (walnuts, pecans, peanuts)
or ½ cup coconut (optional)
Melt margarine and peanut butter over low heat.
Remove from heat; add cocoa and vanilla. Beat
in confectioners' sugar and nuts or coconut.
Press into buttered pan. When cool, cut into
squares.
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# Peanut Butter Fudge
*St. Petersburg Times*
## Ingredients
- 1 cup margarine
- 1/2 cup creamy peanut butter (no substitute)
- 4 Tbsp unsweetened cocoa
- 1 Tbsp vanilla
- 1 (1-pound) box confectioners' sugar
- 1/2 cup chopped nuts (walnuts, pecans, or peanuts), or 1/2 cup coconut (optional)
## Instructions
1. Melt margarine and peanut butter together over low heat.
2. Remove from heat; add cocoa and vanilla.
3. Beat in confectioners' sugar and nuts or coconut.
4. Press into a buttered pan.
5. When cool, cut into squares. -
No-Bake Peanut Butter Oatmeal Cookies
NO-BAKE PEANUT BUTTER OATMEAL COOKIES
ST. PETERSBURG TIMES
½ cup margarine
3 tablespoons unsweetened cocoa
2 cups sugar
½ cup evaporated milk
½ cup crunchy peanut butter
3 cups quick-cooking oats
1 teaspoon vanilla
Bring first four ingredients to a boil; boil for
1 minute. Remove from heat; add peanut butter,
oats and vanilla. Stir until it loses shine.
Drop by teaspoonfuls on waxed paper or into
Card 1 Back:
pan. Let dropped ones set for 10 minutes, the
pan cookies longer.
---
# No-Bake Peanut Butter Oatmeal Cookies
*St. Petersburg Times*
## Ingredients
- 1/2 cup margarine
- 3 Tbsp unsweetened cocoa
- 2 cups sugar
- 1/2 cup evaporated milk
- 1/2 cup crunchy peanut butter
- 3 cups quick-cooking oats
- 1 tsp vanilla
## Instructions
1. Combine margarine, cocoa, sugar, and evaporated milk in a saucepan. Bring to a boil; boil for 1 minute.
2. Remove from heat. Add peanut butter, oats, and vanilla.
3. Stir until the mixture loses its shine.
4. Drop by teaspoonfuls onto waxed paper, or spread into a pan.
5. Let dropped cookies set for 10 minutes; pan cookies will need longer to set. -
Chocolate Cheesecake Pie
Card 1 Front:
CHOCOLATE CHEESECAKE PIE HERSHEY'S/BORDEN
1½ cups vanilla wafer crumbs (about 30 wafers)
1/3 cup confectioners' sugar
1/3 cup Hershey's Cocoa
1/3 cup margarine or butter, melted
1 (8-ounce) package cream cheese, softened
1 (14-ounce) can Eagle Brand Sweetened Condensed
Milk (not evaporated milk)
1 cup (6 ounces) Hershey's Semi-Sweet Chocolate
Chips, melted
2 eggs
1½ teaspoons vanilla extract
Card 1 Back:
Preheat oven to 350 degrees. Combine crumbs,
sugar, cocoa and margarine; press firmly on
bottom and up side to rim of 9-inch pie plate.
In mixer bowl, beat cheese until fluffy. Grad-
ually beat in sweetened condensed milk then
melted chocolate chips. Add eggs and vanilla;
mix well. Pour into prepared crust. Bake
30-35 minutes or until center is set. Cool.
Chill thoroughly. Garnish as desired. Refrig-
erate leftovers.
Makes one 9-inch pie.
---
# Chocolate Cheesecake Pie
*Recipe by Hershey's/Borden*
*Makes one 9-inch pie*
## Ingredients
### Crust
- 1 1/2 cups vanilla wafer crumbs (about 30 wafers)
- 1/3 cup confectioners' sugar
- 1/3 cup Hershey's Cocoa
- 1/3 cup margarine or butter, melted
### Filling
- 1 (8-ounce) package cream cheese, softened
- 1 (14-ounce) can Eagle Brand Sweetened Condensed Milk (not evaporated milk)
- 1 cup (6 ounces) Hershey's Semi-Sweet Chocolate Chips, melted
- 2 eggs
- 1 1/2 tsp vanilla extract
## Instructions
### Crust
1. Preheat oven to 350°F.
2. Combine crumbs, sugar, cocoa, and margarine; press firmly on bottom and up side to rim of a 9-inch pie plate.
### Filling
1. In a mixer bowl, beat cream cheese until fluffy.
2. Gradually beat in sweetened condensed milk, then melted chocolate chips.
3. Add eggs and vanilla; mix well.
4. Pour into prepared crust.
### Baking
1. Bake 30–35 minutes or until center is set.
2. Cool.
3. Chill thoroughly.
4. Garnish as desired.
5. Refrigerate leftovers. -
Cherry Cheese Pie
Card 1 Front:
CHERRY CHEESE PIE HERSHEY'S/BORDON
1 9-inch graham cracker crumb crust or baked
pastry shell
1 8-ounce package cream cheese, softened
1 14-ounce can Eagle Brand Sweetened Condensed
Milk (NOT evaporated milk)
1/3 cup ReaLemon Lemon Juice from Concentrate
1 teaspoon vanilla extract
1 21-ounce can cherry pie filling, chilled
In large mixer bowl, beat cheese until fluffy.
Gradually beat in sweetened condensed milk un-
till smooth. Stir in ReaLemon brand and
Card 1 Back:
vanilla. Pour into prepared crust. Chill 3
hours or until set. Top with cherry pie filling
before serving. Refrigerate leftovers.
Makes one 9-inch pie.
---
# Cherry Cheese Pie
*Recipe by Hershey's/Borden*
*Makes one 9-inch pie*
## Ingredients
- 1 9-inch graham cracker crumb crust or baked pastry shell
- 1 8-ounce package cream cheese, softened
- 1 14-ounce can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
- 1/3 cup ReaLemon Lemon Juice from Concentrate
- 1 tsp vanilla extract
- 1 21-ounce can cherry pie filling, chilled
## Instructions
1. In a large mixer bowl, beat cream cheese until fluffy.
2. Gradually beat in sweetened condensed milk until smooth.
3. Stir in ReaLemon lemon juice and vanilla.
4. Pour into prepared crust.
5. Chill 3 hours or until set.
6. Top with cherry pie filling before serving.
7. Refrigerate leftovers. -
Key Lime Pie
Card 1 Front:
KEY LIME PIE HERSHEY'S/BORDEN
1 9-or10-inch baked pastry shell or graham
cracker crumb crust
6 egg yolks
2 14-ounce cans Eagle Sweetened Condensed Milk
(NOT evaporated milk)
1 8-ounce bottle ReaLime Juice from Concentrate
Yellow or green food coloring, optional
Whipped cream or whipped topping
Preheat oven to 325 degrees. In large mixer
bowl, beat egg yolks with sweetened condensed
milk, ReaLime brand and food coloring, if de-
sired. Pour into prepared pastry shell; bake
40 minutes. Cool. Chill. Top with whipped
Card 1 Back:
cream. Garnish as desired. Refrigerate left-
overs.
*If using frozen packaged pie shell or 6-ounce
packaged graham cracker crumb pie crust, use 1
can Eagle Brand Sweetened Condensed Milk, 3 egg
yolks and ½ cup ReaLime brand. Bake 30 minutes.
Proceed as above.
**Use only Grade A clean, uncracked eggs.
Makes one 9-or10-inch pie.
---
# Key Lime Pie
*Recipe from the kitchen of Hershey's/Borden*
*Makes one 9- or 10-inch pie*
## Ingredients
- 1 (9- or 10-inch) baked pastry shell or graham cracker crumb crust
- 6 egg yolks
- 2 (14-ounce) cans Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
- 1 (8-ounce) bottle ReaLime Juice from Concentrate
- Yellow or green food coloring, optional
- Whipped cream or whipped topping, for serving
## Instructions
1. Preheat oven to 325°F.
2. In a large mixer bowl, beat egg yolks with sweetened condensed milk, ReaLime brand, and food coloring, if desired.
3. Pour into prepared pastry shell; bake 40 minutes.
4. Cool. Chill.
5. Top with whipped cream. Garnish as desired.
6. Refrigerate leftovers.
---
*\*If using a frozen packaged pie shell or a 6-ounce packaged graham cracker crumb pie crust, use 1 can Eagle Brand Sweetened Condensed Milk, 3 egg yolks, and 1/2 cup ReaLime brand. Bake 30 minutes. Proceed as above.*
*\*\*Use only Grade A clean, uncracked eggs.* -
Fudge Brownie Pie
FUDGE BROWNIE PIE HERSHEY'S/BORDEN
1 9-inch unbaked pastry shell
1 cup (6 ounces) Hershey's Semi-Sweet Chocolate
Chips
¼ cup margarine or butter
1 14-ounce can Eagle Brand Sweetened Condensed
Milk (NOT evaporated milk)
½ cup biscuit baking mix
2 eggs
1 teaspoon vanilla extract
1 cup chopped nuts
Preheat oven to 375 degrees. Bake pastry shell
10 minutes; remove from oven. Reduce oven temp-
perature to 325 degrees. In saucepan, over low
Card 1 Back:
heat, melt chips with margarine. In large
mixer bowl, beat chocolate mixture with remain-
ing ingredients except nuts until smooth. Add
nuts. Pour into prepared pastry shell. Bake
35-45 minutes, or until center is set. Cool.
Serve warm or at room temperature with ice
cream if desired.
Makes one 9-inch pie.
---
# Fudge Brownie Pie
*Recipe by Hershey's/Borden*
*Makes one 9-inch pie*
## Ingredients
- 1 9-inch unbaked pastry shell
- 1 cup (6 oz) Hershey's Semi-Sweet Chocolate Chips
- 1/4 cup margarine or butter
- 1 14-oz can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
- 1/2 cup biscuit baking mix
- 2 eggs
- 1 tsp vanilla extract
- 1 cup chopped nuts
## Instructions
1. Preheat oven to 375°F.
2. Bake pastry shell 10 minutes; remove from oven.
3. Reduce oven temperature to 325°F.
4. In a saucepan over low heat, melt chocolate chips with margarine.
5. In a large mixer bowl, beat chocolate mixture with remaining ingredients except nuts until smooth.
6. Add nuts.
7. Pour into prepared pastry shell.
8. Bake 35–45 minutes, or until center is set.
9. Cool.
10. Serve warm or at room temperature with ice cream if desired.