Browse Items (1268 total)
Sort by:
-
Chocolate Chip Bars
Chocolate Chip Bars
1/3 c.shortening 1½ c. flour
1/3 c.butter or margarine ¾ teas.soda
Softened ¼ teas.salt
½ c.granulated sugar ½ c. chopped nuts
½ c.brown sugar (packed) 1 pkg.(6 oz.) semi sw.
1 egg chocolate pieces
1 teas. vanilla
Heat oven to 375°.Mix shortening,butter,sugars,egg
and vanilla thoroughly. Stir in remaining ingredients
Spread in ungreased obling pan.13 x 9 x 2 inches.
bake 20-25 minutes. Cool; cut into bars,about 3 x 1.
makes about 32.
Back: blank
---
# Chocolate Chip Bars
## Ingredients
- 1/3 cup shortening
- 1/3 cup butter or margarine, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 egg
- 1 tsp vanilla
- 1 1/2 cups flour
- 3/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup chopped nuts
- 1 pkg (6 oz) semi-sweet chocolate pieces
## Instructions
1. Heat oven to 375°.
2. Mix shortening, butter, sugars, egg and vanilla thoroughly.
3. Stir in remaining ingredients.
4. Spread in ungreased oblong pan, 13 x 9 x 2 inches.
5. Bake 20–25 minutes.
6. Cool; cut into bars, about 3 x 1.
7. Makes about 32. -
Chocolate Chip Cake
CHOCOLATE CHIP CAKE
1 Cup chopped dates
1½ Cups boiling water
1½ teasp. soda
Combine above ingredients and let stand
until cool.
Cream together:
3/4 Cup shortening
1 cup sugar
Add two eggs and beat well.
Add date mixture, then 1 3/4 cups all purpose
flour, 3/4 teaspoon soda and ½ teaspoon salt.
(over)
Back:
Place in 8 x 12 baking pan which has been
greased and floured. Sprinkle on top 1
package of chocolate chips, 1/4 cup sugar
and 1 cup chopped nuts.
Bake at 350 degrees for 40 minutes.
---
# Chocolate Chip Cake
## Ingredients
- 1 cup chopped dates
- 1 1/2 cups boiling water
- 1 1/2 tsp soda
- 3/4 cup shortening
- 1 cup sugar
- 2 eggs
- 1 3/4 cups all purpose flour
- 3/4 tsp soda
- 1/2 tsp salt
## Topping
- 1 package chocolate chips
- 1/4 cup sugar
- 1 cup chopped nuts
## Instructions
1. Combine chopped dates, boiling water, and soda. Let stand until cool.
2. Cream together shortening and sugar.
3. Add two eggs and beat well.
4. Add date mixture, then flour, soda, and salt. Mix to combine.
5. Place in an 8 x 12 baking pan which has been greased and floured.
6. Sprinkle on top the chocolate chips, sugar, and chopped nuts.
7. Bake at 350 degrees for 40 minutes. -
Chocolate Chip Cookies
Chocolate Chip Cookies
3/4 c. Crisco - butter
1 1/4 c. brown sugar
2 tbsp. milk
1 tbsp. vanilla
1 egg
1 3/4 c. flour
1 tsp. salt
3/4 tsp. baking soda
1 1/2 c. Chocolate Chips
Back:
heat oven to 375.
Cream Crisco, brown sugar, milk
& vanilla in lg bowl til Creamy.
Blend in egg.
Combine flour, salt & soda. Add
to Creamed mixture. Stir in
Choc. Chips.
Bake for 8-10
---
# Chocolate Chip Cookies
## Ingredients
- 3/4 cup Crisco (butter flavor)
- 1 1/4 cups brown sugar
- 2 Tbsp milk
- 1 Tbsp vanilla
- 1 egg
- 1 3/4 cups flour
- 1 tsp salt
- 3/4 tsp baking soda
- 1 1/2 cups chocolate chips
## Instructions
1. Heat oven to 375°.
2. Cream Crisco, brown sugar, milk, and vanilla in a large bowl until creamy.
3. Blend in egg.
4. Combine flour, salt, and baking soda. Add to creamed mixture.
5. Stir in chocolate chips.
6. Bake for 8–10 minutes. -
Chocolate Chipper Champs
CHOCOLATE CHIPPER CHAMPS
3/4 cup butter or margarine
1-1/3 cups firmly packed light brown sugar
2 eggs
1 teaspoon vanilla
2-¼ cups flour
1 teaspoon soda
½ teaspoon salt
1 cup "M&M's" Plain Chocolate Candies
½ cup chopped nuts
Beat together butter and sugar until light and fluffy;
blend in eggs and vanilla. Gradually add combined
flour, soda, and salt; mix well. Stir in candies
and nuts. Drop dough by heaping tablespoonfuls onto
greased cookie sheet about 3" apart. Press 3-4 addit-
ional candies into each cookie, if desired. (OVER)
Card 1 Back:
o
Bake at 350 F. for 10-12 minutes or until lightly
browned. Cool on cookie sheet about 3 minutes;
remove cookies to wire rack to cool thoroughly.
Makes about 2 dozen 3-½ inch cookies.
Variation: For 4 dozen 3-½ inch cookies, double
ingredients. Proceed as recipe directs.
---
# Chocolate Chipper Champs
*Makes about 2 dozen 3-1/2 inch cookies*
## Ingredients
- 3/4 cup butter or margarine
- 1 1/3 cups firmly packed light brown sugar
- 2 eggs
- 1 tsp vanilla
- 2 1/4 cups flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup M&M's Plain Chocolate Candies
- 1/2 cup chopped nuts
## Instructions
1. Beat together butter and sugar until light and fluffy.
2. Blend in eggs and vanilla.
3. Gradually add combined flour, soda, and salt; mix well.
4. Stir in candies and nuts.
5. Drop dough by heaping tablespoonfuls onto greased cookie sheet about 3" apart.
6. Press 3–4 additional candies into each cookie, if desired.
7. Bake at 350°F for 10–12 minutes or until lightly browned.
8. Cool on cookie sheet about 3 minutes; remove cookies to wire rack to cool thoroughly.
**Variation:** For 4 dozen 3-1/2 inch cookies, double ingredients. Proceed as recipe directs. -
Chocolate Chunk Cookies
Choc Cookies
1½ c. B. sugar.
1 c Butter.
3 eggs beaten.
3 c flour 1t soda. 1½ t Bak. pwd.
½ # choc (swt) nuts Vanilla.
Bake 350 °/s
Back: blank
---
# Chocolate Chunk Cookies
## Ingredients
- 1 1/2 cups brown sugar
- 1 cup butter
- 3 eggs, beaten
- 3 cups flour
- 1 tsp baking soda
- 1 1/4 tsp baking powder
- 1/2 lb sweet chocolate, chopped into chunks (see Editor's Notes)
- 1/2 to 1 cup chopped nuts
- 1 tsp vanilla
## Instructions
1. Cream butter and brown sugar together until light and fluffy.
2. Add beaten eggs and blend well.
3. Sift together flour, baking soda, and baking powder; add to creamed mixture and mix until combined.
4. Stir in chocolate chunks, nuts, and vanilla.
5. Drop by rounded spoonfuls onto greased baking sheets.
6. Bake at 350°F for 10 to 12 minutes until edges are set and tops are just done.
7. Cool on pan for a few minutes before transferring to a wire rack.
## Editor's Notes
- **"Sweet chocolate"** — period term for sweet or semi-sweet baking chocolate. 1/2 lb Baker's German Sweet Chocolate broken or chopped into rough chunks is the period-authentic interpretation; modern semi-sweet chocolate chips are an equivalent substitute. Treated as chunks stirred into the dough rather than melted, consistent with the "stir in" instruction placement at the end of the mixing sequence.
- **Nuts** — quantity and variety not specified on original car -
Chocolate Covered Almond Crunch
CHOCOLATE COVERED ALMOND CRUNCH
Toast 1 cup ground almonds till light brown in slow oven.
Melt 1 cup butter in heavy saucepan, over low heat. Add
1 cup sugar; stir till blended and sugar is melted. Add
2 T. water and 1 T. light corn syrup; bring slowly to boil.
Boil to just barely brittle stage. Remove from fire and
stir briskly into it ½ cup nuts. Pour into shallow pan to
cool. When cold, spread ½ pkg Chocolate chips, melted
ansd sprinkle with ¼ cup nuts. Turn to other side add
repeat frosting, ending with sprinkling with remaining
¼ cup nuts. Cut into xxxxxxxxxxxxxxxxx serving pieces.
Card 1 Back: blank
---
# Chocolate Covered Almond Crunch
## Ingredients
- 1 cup ground almonds, toasted
- 1 cup butter
- 1 cup sugar
- 2 Tbsp water
- 1 Tbsp light corn syrup
- 1/2 cup nuts (stirred in)
- 1/2 pkg chocolate chips
- 1/4 cup nuts (for first side topping)
- 1/4 cup nuts (for second side topping)
## Instructions
1. Toast 1 cup ground almonds in a slow oven until light brown.
2. Melt butter in a heavy saucepan over low heat. Add sugar; stir until blended and sugar is melted.
3. Add 2 Tbsp water and 1 Tbsp light corn syrup; bring slowly to a boil.
4. Boil to just barely brittle stage (300°F to 305°F).
5. Remove from heat and stir briskly into it 1/2 cup nuts.
6. Pour into a shallow pan to cool.
7. When cold, spread melted chocolate chips (1/2 pkg) over the top and sprinkle with 1/4 cup nuts.
8. Turn to the other side and repeat frosting, ending with sprinkling with the remaining 1/4 cup nuts.
9. Cut into serving pieces. -
Chocolate Covered Almond Crunch
CHOCOLATE COVERED ALMOND CRUNCH
TOAST 2 cups ground almonds till light brown. (slow oven
Melt 2 cups butter in a heavy saucepan, over low heat.
add sugar (2cups) and stir in till blended and sugar is
melted. Add ¼ cup water, 2 tbls light corn syrup and
slowly bring to boil. Boil to just barely the brittle
stage. XXXX Remove from fire and stir in briskly 1 1/3
cups of the toasted almonds. Pour into a shallow pan
to cool. When cold, spread with 1 package Chocolate
chips and sprinkle with half the remaining nuts. Turn
to other side and repeat with 1 pkg melted chips. Cut
Card 1 Back:
into serivng pieces.
---
# Chocolate Covered Almond Crunch
## Ingredients
- 2 cups ground almonds, toasted
- 2 cups butter
- 2 cups sugar
- 1/4 cup water
- 2 Tbsp light corn syrup
- 2 packages chocolate chips
## Instructions
1. Toast 2 cups ground almonds in a slow oven until light brown.
2. Melt butter in a heavy saucepan over low heat.
3. Add sugar and stir until blended and sugar is melted.
4. Add water and corn syrup and slowly bring to a boil.
5. Boil to just barely the brittle stage.
6. Remove from heat and stir in briskly 1 1/3 cups of the toasted almonds.
7. Pour into a shallow pan to cool.
8. When cold, spread with 1 package of chocolate chips and sprinkle with half the remaining toasted almonds.
9. Turn to the other side and repeat with 1 package of melted chocolate chips.
10. Cut into serving pieces. -
Chocolate Crinkle Cookies
Card 1 Front:
CHOCOLATE CRINKLE COOKIES "M & M" CANDIES
½ c. vegetable oil 4 eggs
4 oz. unsweetened 2 c. all-purpose flour
chocolate, melted 2 tsp. baking powder
and cooled ½ tsp. salt
2 cups sugar 2 cups chopped "M&M's"
2 tsp. vanilla
Mix oil, chocolate, sugar and vanilla. Blend
in eggs, one at a time. Stir in flour, baking
powder and salt. Refrigerate until chilled, at
least 3 hours. Heat oven to 350 degrees. Shape
dough by rounded teaspoonfuls into balls. Roll
in candies. Place about 2" apart on greased
cookie sheet. Bake until almost no imprint re-
Card 1 Back:
mains when touched lightly in center, 10-12
minutes. Immediately remove from cookie sheet:
cool.
Makes about 6 dozen cookies.
HIGH ALTITUDE DIRECTIONS; (3500-600 feet) Heat
oven to 375 degrees. Decrease sugar to 1 2/3
cups. Bake 8-10 minutes.
---
# Chocolate Crinkle Cookies
*Recipe by 'M&M' Candies*
*Makes about 6 dozen cookies*
## Ingredients
- 1/2 c. vegetable oil
- 4 oz. unsweetened chocolate, melted and cooled
- 2 cups sugar
- 2 tsp. vanilla
- 4 eggs
- 2 c. all-purpose flour
- 2 tsp. baking powder
- 1/2 tsp. salt
- 2 cups chopped "M&M's"
## Instructions
1. Mix oil, chocolate, sugar, and vanilla.
2. Blend in eggs, one at a time.
3. Stir in flour, baking powder, and salt.
4. Refrigerate until chilled, at least 3 hours.
5. Heat oven to 350°F.
6. Shape dough by rounded teaspoonfuls into balls.
7. Roll in candies.
8. Place about 2" apart on greased cookie sheet.
9. Bake until almost no imprint remains when touched lightly in center, 10–12 minutes.
10. Immediately remove from cookie sheet; cool.
### High Altitude Directions (3,500–6,000 feet)
- Heat oven to 375°F.
- Decrease sugar to 1 2/3 cups.
- Bake 8–10 minutes. -
Chocolate Dream Bars
Choc. Dream Bars
Cream in mixer: 1/2 lb. butter
2 c. powdered sugar
Add 3 eggs - one at a time
Add 3 sq. Choc. (melted & slightly cooled)
Add 1 c. chopped nuts
vanilla
Put graham cracker crumbs in a square
dish. Put above mixture in carefully,
then more crumbs on top. Put in
refrig 24 hours. Serve with
w cream.
---
# Chocolate Dream Bars
## Ingredients
- Graham cracker crumbs
- 1/2 lb. butter
- 2 cups powdered sugar
- 3 eggs
- 3 sq. chocolate, melted & slightly cooled
- 1 cup chopped nuts
- Vanilla
- Cream (for serving)
## Instructions
1. Cream butter and powdered sugar together in mixer.
2. Add 3 eggs, one at a time, mixing after each addition.
3. Add melted and slightly cooled chocolate and mix.
4. Add chopped nuts and vanilla and mix.
5. Put graham cracker crumbs in a square dish.
6. Put above mixture in carefully.
7. Put more graham cracker crumbs on top.
8. Refrigerate 24 hours.
9. Serve with cream. -
Chocolate Drop Cookies
Chocolate Drop Cookies (50)
2 cups sifted cake flour 1 egg
1/2 tsp. soda 3 sq. chocolate
1/8 tsp. salt 1/3 cup milk
1/2 cup shortening 1/2 cup nuts
2/3 cup Brown sugar 1 tsp. Vanilla
Method
1) Use cake method of mixing
2) The melted chocolate is added
after the egg. 3) Drop from a
tsp from a greased Baking
Back:
sheet and Bake in a moderate
of oven 350° about 7 min.
frost with Chocolate butter
frosting.
about 50
---
# Chocolate Drop Cookies
*Makes about 50*
## Ingredients
- 2 cups sifted cake flour
- 1/2 tsp soda
- 1/8 tsp salt
- 1/2 cup shortening
- 2/3 cup brown sugar
- 1 egg
- 3 sq. chocolate
- 1/3 cup milk
- 1/2 cup nuts
- 1 tsp vanilla
## Instructions
1. Use the cake method of mixing.
2. Add the melted chocolate after the egg.
3. Drop from a teaspoon onto a greased baking sheet.
4. Bake in a moderate oven at 350° for about 7 minutes.
5. Frost with chocolate butter frosting. -
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.
Card 1 Back: blank
---
# 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. -
Chocolate Frosting for Swiss Chocolate Cake
Card 1 Front:
FROSTING, CHOCOLATE THE TAMPA TRIBUNE
FOR SWISS CHOCOLATE CAKE
1 can sweetened condensed milk
¼ cup butter
¼ teaspoon salt
6 ounces semi-sweet chocolate morsels
1 teaspoon vanilla
½ cup or more chopped nuts
Combine milk, butter and salt in saucepan.
Place over moderate heat; stir constantly until
Card 1 Back:
mixture just comes to a boil. Boil 1 minute.
Remove from heat. Add morsels and stir until
blended. Stir in vanilla. Coo20 minutes or
until thick enough to spread. Sp chopped nuts
in a ring around the top of the cake.
---
# Chocolate Frosting for Swiss Chocolate Cake
*The Tampa Tribune*
## Ingredients
- 1 can sweetened condensed milk
- 1/4 cup butter
- 1/4 tsp salt
- 6 oz semi-sweet chocolate morsels
- 1 tsp vanilla
- 1/2 cup or more chopped nuts
## Instructions
1. Combine sweetened condensed milk, butter, and salt in a saucepan.
2. Place over moderate heat; stir constantly until mixture just comes to a boil.
3. Boil 1 minute.
4. Remove from heat.
5. Add chocolate morsels and stir until blended.
6. Stir in vanilla.
7. Cool 20 minutes or until thick enough to spread.
8. Spread frosting on cake, then sprinkle chopped nuts in a ring around the top of the cake.