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Ice Cream Cones
Card 1 Front:
ICE CREAM CONES Better Homes & Gardens
2/3 cups flour ¼ cup sugar
¼ c. cooking oil 3 tablespoons water
2 egg whites 1 teaspoon vanilla
½ teaspoon cooking oil
Preheat an 8" skillet over low heat. Stir
together flour and sugar. Add the ¼ c. oil,
water, egg whites and vanilla; stir until
smooth. Brush bottom of skillet with ½ tsp.
oil. Pour 2 TB. batter into skillet, spreading
batter to a 5½" circle. Cook over low heat 3
minutes or until light brown. With a wide
spatula, lift and turn wafer; cook 1 min. more.
Card 1 Back:
Working quickly, roll into a cone shape;
secure with a pick. Cool, pick side down.
Repeat with remaining batter. (Do not add more
oil to skillet.) Remove picks when cool.
Store cones tightly covered.
Makes about 10.
For Chocolate Cones: use this recipe, but
add 2 ounces melted unsweetened chocolate to
the batter and reduce the oil to 3 tablespoons.
---
# Ice Cream Cones
*Better Homes & Gardens*
*Makes about 10*
## Ingredients
- 2/3 cup flour
- 1/4 cup sugar
- 1/4 cup cooking oil
- 3 tablespoons water
- 2 egg whites
- 1 tsp vanilla
- 1/2 tsp cooking oil (for skillet)
## Instructions
1. Preheat an 8" skillet over low heat.
2. Stir together flour and sugar.
3. Add the 1/4 cup oil, water, egg whites, and vanilla; stir until smooth.
4. Brush bottom of skillet with 1/2 tsp oil.
5. Pour 2 Tbsp batter into skillet, spreading batter to a 5 1/2" circle.
6. Cook over low heat 3 minutes or until light brown.
7. With a wide spatula, lift and turn wafer; cook 1 minute more.
8. Working quickly, roll into a cone shape; secure with a pick.
9. Cool pick side down.
10. Repeat with remaining batter. (Do not add more oil to skillet.)
11. Remove picks when cool.
12. Store cones tightly covered.
**For Chocolate Cones variation:** The card notes that 2 ounces of melted unsweetened chocolate may be added to the batter, with the oil reduced to 3 tablespoons. -
The Great Raisin Cookie
Card 1 Front:
THE GREAT RAISIN COOKIE KELLOGG'S
2 cups Raisin Bran cereal crushed to 1½ cups
3/4 cup whole wheat flour
1¼ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
3/4 cup margarine
2/3 cup granulated sugar
½ cup firmly packed brown sugar
2 eggs
1 teaspoon vanilla
½ cup raisins
1. Combine Raisin Bran cereal, flours, baking
soda, and cinnamon. Set aside.
Card 1 Back:
2. In large mixer bowl, beat margarine, granu-
lated sugar and brown sugar until light and
fluffy. Add eggs and vanilla. Beat well.
Stir in flour mixture. Mix thoroughly. Add
raisins. Drop by level ¼ cup measure onto un-
greased cookie sheet.
3. Bake at 325 degrees for 15 minutes or until
lightly browned.
Yield: 16 cookies.
Here's a cookie that's not only great tasting
but also has the goodness of Raisin Bran.
---
# The Great Raisin Cookie
*Recipe by Kellogg's*
*"Here's a cookie that's not only great tasting but also has the goodness of Raisin Bran."*
*Yields 16 cookies*
## Ingredients
- 2 cups Raisin Bran cereal, crushed to 1 1/2 cups
- 3/4 cup whole wheat flour
- 1 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp cinnamon
- 3/4 cup margarine
- 2/3 cup granulated sugar
- 1/2 cup firmly packed brown sugar
- 2 eggs
- 1 tsp vanilla
- 1/2 cup raisins
## Instructions
1. Combine Raisin Bran cereal, flours, baking soda, and cinnamon. Set aside.
2. In a large mixer bowl, beat margarine, granulated sugar, and brown sugar until light and fluffy. Add eggs and vanilla. Beat well. Stir in flour mixture. Mix thoroughly. Add raisins.
3. Drop by level 1/4 cup measure onto an ungreased cookie sheet.
4. Bake at 325°F for 15 minutes or until lightly browned. -
Holiday Chocolate Butter Cookies
HOLIDAY CHOCOLATE BUTTER COOKIES
LAND O LAKES"
½ cup sugar 1 tsp. almond extract
3/4 c. butter, softened 1½ c. all-purpos
flour
1 egg yolk ¼ c. unsweetened cocoa
Heat oven to 375 degrees. In large bowl, com-
bine all ingredients except flour and cocoa.
Beat at medium speed until light and fluffy (2-3
minutes. Gradually add flour and cocoa until
well mixed (2-3 min.). Shape rounded teaspoon-
fuls as desired (1" balls, 2"-3" longs, balls
flattened, balls with indentations, etc,) or
use cookie press. Place 1" apart on cookie
sheets. Bake 7-9 min. or until set. Cool.
Card 1 Back:
Decorate with melted chocolate chips, melted
almond bark, nuts, colored sugars, candied
fruit, candies, maraschino cherries, etc.
YIELD: 3 dozen.
---
# Holiday Chocolate Butter Cookies
*Recipe by Land O Lakes*
*Yields 3 dozen*
## Ingredients
- 1/2 cup sugar
- 3/4 cup butter, softened
- 1 egg yolk
- 1 tsp almond extract
- 1 1/2 cups all-purpose flour
- 1/4 cup unsweetened cocoa
### For Decoration (optional)
- Melted chocolate chips
- Melted almond bark
- Nuts
- Colored sugars
- Candied fruit
- Candies
- Maraschino cherries
## Instructions
1. Heat oven to 375°F.
2. In a large bowl, combine all ingredients except flour and cocoa.
3. Beat at medium speed until light and fluffy, 2–3 minutes.
4. Gradually add flour and cocoa until well mixed, 2–3 minutes.
5. Shape rounded teaspoonfuls as desired — 1" balls, 2"–3" logs, balls flattened, balls with indentations, etc. — or use a cookie press.
6. Place 1" apart on cookie sheets.
7. Bake 7–9 minutes or until set.
8. Cool.
9. Decorate as desired with melted chocolate chips, melted almond bark, nuts, colored sugars, candied fruit, candies, maraschino cherries, etc. -
Spritz Butter Cookies
SPRITZ BUTTER COOKIES
1 c. (2sticks) butter, softened
3/4 cup sugar
1 large egg
1 tsp. EACH: vanilla/almond extract
2 cups all-purpose flour
½ c. toasted sliced blanched almonds, finely
ground
Dash of salt
Glace cherries, sugar sprinkles or dragees
optinal
Preheat oven to 375 degrees. Cream butter in
large mixer bowl. Add sugar, beat until light
and fluffy. Beat in egg and extracts. Grad-
ually blend in flour, almonds, and salt. Using
Card 1 Back:
pastry bag and large star tip, pipe dough into
rosettes or stars about 1 3/4" in diameter
onto unbuttered cookie sheets. Decorate with
cherries, sprinkles, or dragees, if desired.
Bake 10-12 minutes or until pale golden. Re-
move from cookie sheets; cool completely on
wire racks.
Yield: about 3½ dozen cookies.
---
# Spritz Butter Cookies
*Yields about 3 1/2 dozen cookies*
## Ingredients
- 1 cup (2 sticks) butter, softened
- 3/4 cup sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 tsp almond extract
- 2 cups all-purpose flour
- 1/2 cup toasted sliced blanched almonds, finely ground
- Dash of salt
- Glacé cherries, sugar sprinkles, or dragées (optional, for decoration)
## Instructions
1. Preheat oven to 375°F.
2. Cream butter in a large mixer bowl. Add sugar; beat until light and fluffy.
3. Beat in egg and extracts.
4. Gradually blend in flour, almonds, and salt.
5. Using a pastry bag and large star tip, pipe dough into rosettes or stars about 1 3/4" in diameter onto unbuttered cookie sheets.
6. Decorate with cherries, sprinkles, or dragées, if desired.
7. Bake 10–12 minutes or until pale golden.
8. Remove from cookie sheets; cool completely on wire racks. -
Chocolate & Butterscotch Fudge
Card 1 Front:
CHOCOLATE & BUTTERSCOTCH FUDGE/HERSHEY'S/EAGLE
BRAND
1 c. butterscotch chips 1 tsp. vanilla
1 can sweetened condensed milk ½ c. chopped
2 c. semi-sweet chocolate chips walnuts
Line 8" square pan with foil. In small micro-
wave-safe bowl, place butterscotch chips and
1/3 cup sweetened condensed milk; set aside.
In medium microwave-safe bowl, place chocolate
chips, remaining sweetened condensed milk and
vanilla. Microwave at HIGH (100%) 1 minute;
stir until chips are melted. Stir in walnuts.
Spread into prepared pan. Microwave butter-
scotch chips at HIGH 45 seconds; stir until
chips are melted. Spread evenly over chocolate
Card 1 Back:
layer. Refrigerate until firm. Remove from
pan. Peel off foil; cut into squares. Store
in refrigerator.
Yield: About 4 dozen pieces.
---
# Chocolate & Butterscotch Fudge
*Hershey's / Eagle Brand promotional recipe*
*Yields about 4 dozen pieces*
## Ingredients
- 1 c. butterscotch chips
- 1 can sweetened condensed milk
- 2 c. semi-sweet chocolate chips
- 1 tsp. vanilla
- 1/2 c. chopped walnuts
## Instructions
1. Line an 8" square pan with foil.
2. In a small microwave-safe bowl, place butterscotch chips and 1/3 cup of the sweetened condensed milk; set aside.
3. In a medium microwave-safe bowl, place chocolate chips, remaining sweetened condensed milk, and vanilla.
4. Microwave the chocolate chip mixture at HIGH (100%) for 1 minute; stir until chips are melted.
5. Stir in walnuts.
6. Spread chocolate mixture into the prepared pan.
7. Microwave the butterscotch chip mixture at HIGH for 45 seconds; stir until chips are melted.
8. Spread butterscotch mixture evenly over the chocolate layer.
9. Refrigerate until firm.
10. Remove from pan. Peel off foil; cut into squares.
11. Store in refrigerator. -
Chocolate and Pecan Bars
CHOCOLATE AND PECAN BARS
1 c. all-purpose flour 1 c. graham-cracker
2/3 cup sugar crumbs
½ tsp. salt
3/4 c. (1½ sticks) butter/margarine
2 eggs 1 can sweetened condensed
½ c. cocoa milk
1½ tsp. vanilla ½ c. flaked coconut
1 c. chopped pecans
Heat oven to 350 degrees. In large bowl, stir
together flour, crumbs, sugar and salt. Add
butter, cut in until mixture resembles coarse
crumbs. Stir in 1 beaten egg. Press evenly
onto bottom of ungreased 13x9x2" baking pan.
Bake 25 min. or until golden. In large mixer
Card 1 Back:
bowl, beat sweetened condensed milk, cocoa, re-
maining 1 egg and vanilla. Pour over baked
layer. Sprinkle coconut then pecans over top.
Bake 25 minutes or until set. Cool com-
pletely. Cut into bars.
Yield: about 24 bars.
---
# Chocolate and Pecan Bars
*Yields about 24 bars*
## Ingredients
- 1 c. all-purpose flour
- 1 c. graham-cracker crumbs
- 2/3 cup sugar
- 1/2 tsp. salt
- 3/4 c. (1 1/2 sticks) butter or margarine
- 2 eggs (divided)
- 1 can sweetened condensed milk
- 1/2 c. cocoa
- 1 1/2 tsp. vanilla
- 1/2 c. flaked coconut
- 1 c. chopped pecans
## Instructions
1. Heat oven to 350°F.
2. In a large bowl, stir together flour, graham-cracker crumbs, sugar, and salt.
3. Add butter; cut in until mixture resembles coarse crumbs.
4. Stir in 1 beaten egg.
5. Press evenly onto the bottom of an ungreased 13x9x2" baking pan.
6. Bake 25 minutes or until golden.
7. In a large mixer bowl, beat sweetened condensed milk, cocoa, remaining 1 egg, and vanilla.
8. Pour over baked layer.
9. Sprinkle coconut, then pecans, over top.
10. Bake 25 minutes or until set.
11. Cool completely.
12. Cut into bars. -
Summer Mint Pie
SUMMER MINT PIE BADCOCK CALENDAR 1992
1 chocolate crumb crust
1 quart mint chocolate chip ice cream
1 jar hot fudge sauce, 12 oz., room temperature
1 container whipped cream, 4 oz.
Fill crumb crust with 1½ cups softened ice
cream. Freeze to harden. Spread 3/4 cup fudge
topping on hardened ice cream. Freeze. Repeat
with a second layer using 1½ cups ice cream.
Spread with whipped cream, garnish with choco-
late curls and serve frozen.
Yield: 6 servings.
Card 1 Back: blank
---
# Summer Mint Pie
*Badcock Calendar — 1992*
*Yields 6 servings*
## Ingredients
- 1 chocolate crumb crust
- 1 quart mint chocolate chip ice cream
- 1 jar (12 oz.) hot fudge sauce, room temperature
- 1 container (4 oz.) whipped cream
## Instructions
1. Fill crumb crust with 1 1/2 cups softened ice cream.
2. Freeze until hardened (1-2 hours).
3. Spread 3/4 cup hot fudge topping over hardened ice cream.
4. Freeze again until set (1-2 hours).
5. Repeat with a second layer using 1 1/2 cups ice cream.
6. Spread whipped cream over the top and garnish with chocolate curls.
7. Serve frozen. -
Honey Mustard Dip
HONEY MUSTARD DIP BADCOCK CALENDAR 1992
1 cup mayonnaise
¼ cup Dijon mustard
¼ cup honey
Combine all ingredients. Cover and chill.
Makes 1½ cups.
Serve with chips, vegetables or over lettuce
wedges.
Card 1 Back: blank
---
# Honey Mustard Dip
*Badcock Calendar — 1992*
*Makes 1 1/2 cups*
## Ingredients
- 1 cup mayonnaise
- 1/4 cup Dijon mustard
- 1/4 cup honey
## Instructions
1. Combine all ingredients.
2. Cover and chill.
3. Serve with chips, vegetables, or over lettuce wedges.
## Editor's Notes
- **"BADCOCK CALENDAR 1992"** — This recipe originates from a promotional calendar published by Badcock Home Furniture & More, a furniture retailer based in the southeastern United States. -
Grilled Salmon
Card 1 Front of recipe RCA0008-20260621-0150:
GRILLED SALMON BADCOCK CALENDAR 1992
1/3 cup butter, at room temperature
2 TB. lemon juice
2 TB. Dijon mustard
1/8 tsp. cayenne
1 TB. finely chopped parsley
6 large salmon steaks, 1-inch thick
salt and pepper to taste
Olive Oil
Beat the butter until creamy, gradually beat in
the lemon juice until mixture if fluffy. Beat
in the mustard, cayenne and parsley. Cover and
chill if made ahead; but, serve at room temper-
ature.
Card 1 Back of recipe RCA0008-20260621-0150:
Let coals burn for 30 minutes until a gray ask
forms. Spread coals out evenly. Lightly brush
salmon with olive oil; sprinkle with salt and
pepper. Set salmon on grill, 6 inches above
hot coals. Cook turning once with a wide
spatula until the fish flakes in center, about
5 minutes on each side.
Place steaks on serving platter, top each with
seasoned butter.
Serves 6.
---
# Grilled Salmon
*Badcock Calendar — 1992*
*Serves 6*
## Ingredients
### Seasoned Butter
- 1/3 cup butter, at room temperature
- 2 Tbsp lemon juice
- 2 Tbsp Dijon mustard
- 1/8 tsp cayenne
- 1 Tbsp finely chopped parsley
### Salmon
- 6 large salmon steaks, 1-inch thick
- Salt and pepper to taste
- Olive oil
## Instructions
### Seasoned Butter
1. Beat the butter until creamy.
2. Gradually beat in the lemon juice until the mixture is fluffy.
3. Beat in the mustard, cayenne, and parsley.
4. Cover and chill if made ahead; but serve at room temperature.
### Salmon
1. Let coals burn for 30 minutes until a gray ash forms.
2. Spread coals out evenly.
3. Lightly brush salmon with olive oil; sprinkle with salt and pepper.
4. Set salmon on grill, 6 inches above hot coals.
5. Cook, turning once with a wide spatula, until the fish flakes in the center, about 5 minutes on each side.
### Assembly
1. Place steaks on a serving platter and top each with seasoned butter.
## Editor's Notes
- **Badcock Calendar** — this recipe originates from a promotional calendar issued by Badcock Home Furniture & More, a Florida-based furniture retailer known for producing annual recipe calendars. -
Cheese Bread
CHEESE BREAD BADCOCK CALENDAR 1992
1 loaf french bread
2 cups sharp cheese, shredded
2/3 cup mayonnaise
1 bunch green onions, chopped
1 tsp. lemon juice
garlic pod, crushed
salt and pepper
Split french bread loaf in half, long ways. Mix
ingredients and spread mixture on french bread.
Sprinkle with paprika. Bake at 350 degrees for
5 minutes or until lightly toasted. Cut french
bread into serving pieces.
Card 1 Back: blank
---
# Cheese Bread
*Badcock Calendar — 1992*
## Ingredients
- 1 loaf french bread
- 2 cups sharp cheese, shredded
- 2/3 cup mayonnaise
- 1 bunch green onions, chopped
- 1 tsp lemon juice
- 1 garlic pod, crushed
- Salt and pepper
- Paprika (for sprinkling)
## Instructions
1. Split french bread loaf in half lengthwise.
2. Mix together the shredded sharp cheese, mayonnaise, chopped green onions, lemon juice, crushed garlic, salt, and pepper.
3. Spread mixture on the cut sides of the french bread.
4. Sprinkle with paprika.
5. Bake at 350°F for 5 minutes or until lightly toasted.
6. Cut french bread into serving pieces.
## Editor's Notes
- **"Badcock Calendar 1992"** — this recipe is attributed to a Badcock Home Furnishings promotional calendar from 1992. Badcock was a Florida-based furniture retailer known for producing annual recipe calendars. -
Cranberry Relish
CRANBERRY RELISH BADCOCK CALENDAR 1992
1 package fresh cranberries
2 oranges
1 cup chopped pecans
1½ cups sugar
1 package raspberry jello, 3 oz.
Chop up cranberries and oranges (with peeling
on) in food processor. Add pecans and sugar.
Cook jello according to the directions using
less water. Add jello to mixture and stir
well. Refrigerate overnight.
This makes a wonderful side dish with turkey.
You can use a jello mold or a long baking dish.
Serves 8.
Card 1 Back: blank
---
# Cranberry Relish
*Badcock Calendar — 1992*
*Serves 8*
## Ingredients
- 1 package fresh cranberries
- 2 oranges
- 1 cup chopped pecans
- 1 1/2 cups sugar
- 1 package (3 oz.) raspberry Jell-O
## Instructions
1. Chop cranberries and oranges (with peel on) in a food processor.
2. Add pecans and sugar; stir to combine.
3. Cook Jell-O according to package directions, using less water than called for.
4. Add the prepared Jell-O to the cranberry mixture and stir well.
5. Pour into a Jell-O mold or a long baking dish.
6. Refrigerate overnight before serving.
## Editor's Notes
- **"less water"** — The card does not specify exactly how much less water to use when preparing the Jell-O. This is a common technique to produce a firmer set; reducing the cold water by approximately 1/4 to 1/2 cup is typical, but no precise amount is given. The instruction is left as stated on the card.
- **"Badcock Calendar 1992"** — This refers to Badcock Home Furniture & More, a furniture retailer known for distributing promotional calendars containing recipes. -
Carrot Cake / Carrot Cake Cream Cheese Icing
CARROT CAKE THE TAMPA TRIBUNE
1¼ cups sugar ½ teaspoon salt
3/4 c. canola oil 1 tsp. baking soda
¼ cup eggs, beaten 1 tsp. cinnamon
1 tsp. vanilla 1/3 c. chopped walnuts
1/3 c. crushed pineapple
(canned, undrained
1 c. grated carrots ¼ cup water
1 cup flour Cream Cheese Icing
2 TB. cornstarch Pecan halves (for garnish)
Place sugar, canola oil, eggs and vanilla in
mixing bowl. Beat with a wire whip until well
mixed, then stir in the pineapple and carrots.
In a separate bowl, combine flour, cornstarch,
Card 1 Back:
salt, baking soda, cinnamon and walnuts. Add
to the egg-oil mixture, a little at a time and
alternate with the water. Stir until well com-
bined.
Pour batter into 2 greased 8" pans and bake in
a preheated 325 degree oven for 25 minutes or
until top springs back when tapped lightly. Cool
cake in pans for 30 minutes, then turn our on
cake racks and cool completely. For best re-
sults, chill in refrigerator before icing.
Decorate with pecan halves.
NOTE: For three-layer cake, double cake recipe
and bake in three 10 or 12" pans; any leftover
batter can be used for cupcakes.
Card 2 Front:
CARROT CAKE ICING, CREAM CHEESE/TAMPA TRIBUNE
Cream together:
1/3 cup softened butter
1½ cups softened cream cheese
Work in:
2½ cups powdered sugar
1/3 cup flour
Mix until smooth.
Card 2 Back: blank
---
# Carrot Cake and Carrot Cake Cream Cheese Icing
---
# Carrot Cake
*The Tampa Tribune*
## Ingredients
- 1-1/4 cups sugar
- 3/4 cup canola oil
- 1/4 cup eggs, beaten (1 large egg)
- 1 tsp vanilla
- 1/3 cup crushed pineapple, canned, undrained
- 1 cup grated carrots
- 1 cup flour
- 2 Tbsp cornstarch
- 1/2 tsp salt
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/3 cup chopped walnuts
- 1/4 cup water
- Cream Cheese Icing (see recipe)
- Pecan halves, for garnish
## Instructions
1. Place sugar, canola oil, eggs, and vanilla in mixing bowl. Beat with a wire whip until well mixed, then stir in the pineapple and carrots.
2. In a separate bowl, combine flour, cornstarch, salt, baking soda, cinnamon, and walnuts. Add to the egg-oil mixture, a little at a time, alternating with the water. Stir until well combined.
3. Pour batter into 2 greased 8" pans and bake in a preheated 325°F oven for 25 minutes or until top springs back when tapped lightly.
4. Cool cake in pans for 30 minutes, then turn out on cake racks and cool completely. For best results, chill in refrigerator before icing.
5. Ice with Cream Cheese Icing and decorate with pecan halves.
---
# Carrot Cake Cream Cheese Icing
*The Tampa Tribune*
## Ingredients
- 1/3 cup softened butter
- 1-1/2 cups softened cream cheese
- 2-1/2 cups powdered sugar
- 1/3 cup flour
## Instructions
1. Cream together the softened butter and softened cream cheese.
2. Work in the powdered sugar and flour.
3. Mix until smooth.
## Editor's Notes
- The inclusion of flour in a cream cheese icing is unconventional but is clearly stated on the card; it likely helps stabilize the icing.