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Sour Cream Chocolate Cake
Sour Cream Chocolate Cake
3 sq. 3 oz. Chac.
1/2 c double strength coffee beverage
blend & cool
2c flour add in 1/3s beating well
1 1/2 tsp baking soda 2 eggs well beaten
1/2 tsp salt beat in Choc mix add
combine & beat drying in 1/3s do not overbeat
1 1/2 cups sugar 350 - 35 min
1c thick sour cream square cake 350
2 1/2 tsp. vanilla 40 to 45
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# Sour Cream Chocolate Cake
## Ingredients
- 3 squares (3 oz) chocolate
- 1/2 cup double strength coffee beverage
- 2 cups flour
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cups sugar
- 1 cup thick sour cream
- 2 1/2 tsp vanilla
- 2 eggs, well beaten
## Instructions
1. Combine chocolate and 1/2 cup double strength coffee beverage; blend and cool.
2. Combine flour, baking soda, and salt; set aside.
3. Beat together sugar, sour cream, and vanilla.
4. Add dry ingredients in thirds, beating well after each addition.
5. Add 2 well-beaten eggs; beat in chocolate mixture.
6. Add remaining dry ingredients in thirds; do not overbeat.
7. Bake at 350°F for 35 minutes (or 40 to 45 minutes for a square cake). -
Holly Cookies
Holly cookies
30 Marshmallows }
½ C. Butter } melt together
add to melted marshmallows:
green coloring
½ tsp. Vanilla
Pour over 4½ C. corn flakes
Stir to coat each flake. Be careful not
to break flakes. Drop on wax paper - form in wreath
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dot with 3 red cinnamon
candies in clusters - as holly
berries
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# Holly Cookies
## Ingredients
- 30 marshmallows
- 1/2 cup butter
- Green food coloring
- 1/2 tsp vanilla
- 4 1/2 cups corn flakes
- Red cinnamon candies (for decoration)
## Instructions
1. Melt marshmallows and butter together.
2. Add green food coloring and vanilla to melted marshmallows; stir to combine.
3. Pour mixture over corn flakes.
4. Stir to coat each flake, being careful not to break the flakes.
5. Drop onto wax paper and form into wreath shapes.
6. Dot with 3 red cinnamon candies in clusters to resemble holly berries. -
Rhubarb Cake
(Barb Webber)
Rhubarb Cake
Put following ingredients together
in mixing bowl:
2 c. sugar 1/2 tsp. salt
2/3 c. shortening 2 tsp. soda
2 tsp. cinnamon 2 eggs
1 tsp. cloves 3 c. flour
1/2 tsp. nutmeg 1 c. cold coffee
Mix all this together - Then add:
1c. raisins, 2c. raw rhubarb & 1c. nuts.
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Bake 1 hr. 350° in 9x13 greased &
floured pan.
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# Rhubarb Cake
## Ingredients
- 2 cups sugar
- 2/3 cup shortening
- 2 tsp cinnamon
- 1 tsp cloves
- 1/2 tsp nutmeg
- 1/2 tsp salt
- 2 tsp baking soda
- 2 eggs
- 3 cups flour
- 1 cup cold coffee
- 1 cup raisins
- 2 cups raw rhubarb
- 1 cup nuts
## Instructions
1. Put all ingredients (sugar, shortening, cinnamon, cloves, nutmeg, salt, soda, eggs, flour, and cold coffee) together in mixing bowl and mix together.
2. Then add raisins, raw rhubarb, and nuts.
3. Bake 1 hour at 350° in a greased and floured 9x13 pan. -
Pineapple Coffee Cake
Pineapple Coffee Cake
#2 Can crushed pineapple (drain)
mix syrup with 2 c. biscuit mix
1 egg & 1/4 c. sugar. Pour into greased
8 or 9 in pan & cover top evenly with
crushed pineapple. Sprinkle with
1/4 c. brown sugar & nutmeg or cinnamon.
400 25-30 min.
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# Pineapple Coffee Cake
## Ingredients
- 1 #2 can (20 oz) crushed pineapple, drained (reserve syrup)
- 2 cups biscuit mix
- 1 egg
- 1/4 cup sugar
- 1/4 cup brown sugar
- Nutmeg or cinnamon, to taste
## Instructions
1. Drain the crushed pineapple, reserving the syrup.
2. Mix the pineapple syrup with 2 cups biscuit mix, 1 egg, and 1/4 cup sugar.
3. Pour batter into a greased 8 or 9 inch pan.
4. Cover the top evenly with the crushed pineapple.
5. Sprinkle with 1/4 cup brown sugar and nutmeg or cinnamon.
6. Bake at 400°F for 25–30 minutes. -
Peachy Pork Chops
Peachy Pork Chops
1 1/2 c chopped onion parsley
1 1/2 c chopped celery pork chops
1/2 c margarine olive oil
6 c dry bread cubes garlic salt
1/2 tsp poultry seasoning 1/4 c peach preserves
1/2 " rubbed sage spread over
1/8 tsp pepper top
1 c 8 oz peaches (drained) + diced
2 eggs
1 c water
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# Peachy Pork Chops
## Ingredients
### Stuffing
- 1 1/2 cups chopped onion
- 1 1/2 cups chopped celery
- 1/2 cup margarine
- 6 cups dry bread cubes
- 1/2 tsp poultry seasoning
- 1/2 tsp rubbed sage
- 1/8 tsp pepper
- 1 cup canned peaches (8 oz, drained and diced)
- 2 eggs
- 1 cup water
### Pork Chops
- Pork chops (4–6 bone-in pork chops approximately 1" thick)
- Olive oil
- Garlic salt
- Fresh parsley (for garnish)
### Topping
- 1/4 cup peach preserves
## Instructions
1. Sauté onion and celery in margarine until softened.
2. Combine sautéed vegetables with dry bread cubes, poultry seasoning, sage, and pepper.
3. Add diced peaches, eggs, and water; mix until combined.
4. Season pork chops with garlic salt on both sides.
5. Brown pork chops in olive oil over medium-high heat.
6. Place stuffing in a greased baking dish.
7. Arrange browned pork chops over stuffing.
8. Spread peach preserves over the top of the pork chops.
9. Bake at 350°F for 45–60 minutes until pork chops are cooked through.
10. Garnish with fresh parsley before serving. -
Sour Cream Pound Cake / Oatmeal Cake Broiled Frosting
Cake - Angel Food Pan
3C sugar
1 oleo
6 eggs
3 c flour
1/4 teas salt
1/4 teas soda
1C sour Cream
1 teas van or almond
Cream b & sugar Add one egg
at time gradually add flour s & s
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alter with Cream add flav.
bake 250 2 1/2 hours.
Frosting for -
Oatmeal Cake -
1 stick oleo 1 1/2 tbs.
Canned milk
1C brown sugar
Cook 1 min
1/2 cup nuts & coconut pour over
hot cake return to oven for 5 min.
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# Sour Cream Pound Cake
*(Baked in Angel Food/Tube Pan)*
## Ingredients
- 3 cups sugar
- 1 cup butter or margarine (oleo)
- 6 eggs
- 3 cups flour
- ¼ tsp salt
- ¼ tsp baking soda
- 1 cup sour cream
- 1 tsp vanilla or almond extract
## Instructions
1. Cream butter and sugar together until light and fluffy.
2. Add eggs one at a time, beating well after each addition.
3. Sift together flour, salt, and baking soda.
4. Add flour mixture alternately with sour cream, beginning and ending with flour.
5. Stir in vanilla or almond extract.
6. Pour into a greased and floured angel food/tube pan.
7. Bake at 250°F for 2½ hours.
## Editor's Notes
- **250°F for 2½ hours** is unusually low and long but correct for this style of dense pound cake — low and slow prevents cracking and produces an exceptionally moist crumb.
- **"alter with Cream"** on back of card = "alternate with sour cream" — classic pound cake technique.
- **Almond extract** would pair particularly well with the oatmeal cake frosting below if both recipes were served together.
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# Oatmeal Cake Broiled Frosting
## Ingredients
- 1 stick butter or margarine (oleo)
- 1½ Tbsp evaporated milk (canned milk)
- 1 cup brown sugar
- ½ cup chopped nuts
- ½ cup coconut
## Instructions
1. Combine butter, evaporated milk, and brown sugar in a saucepan.
2. Cook over medium heat for 1 minute, stirring constantly.
3. Stir in nuts and coconut.
4. Pour over hot cake immediately after baking.
5. Return cake to oven for 5 minutes until topping is bubbly and golden.
## Editor's Notes
- **"1½ Tbsp canned milk"** is a very small quantity; some versions of this frosting use up to ¼ cup. The 1½ Tbsp may be a transcription error or the author's preference for a drier topping.
- **Classic broiled coconut-pecan frosting** of the mid-century era, identical in technique to German Chocolate Cake frosting of the same period.
- Both recipes appear on the same card with no clear separation — likely added as a convenience note rather than indicating the two recipes are used together. -
Butter Cookies
350°
10-12 min
Butter Cookies
1 cup sweet butter
2/3 cup Confectioners sugar
2 cups sifted flour
1/4 teaspoon salt
1 teaspoon vanilla
Decorate with sugar Crystals or Cherries
Cream butter, Add sugar - mix. Add flour,
vanilla, salt & mix well. (over)
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Put through Cookie press onto
ungreased Cookie sheet - Decorate.
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# Butter Cookies
## Ingredients
- 1 cup sweet butter
- 2/3 cup confectioners sugar
- 2 cups sifted flour
- 1/4 tsp salt
- 1 tsp vanilla
- Sugar crystals or cherries (for decoration)
## Instructions
1. Cream butter.
2. Add sugar and mix.
3. Add flour, vanilla, and salt and mix well.
4. Put through cookie press onto ungreased cookie sheet.
5. Decorate with sugar crystals or cherries.
6. Bake at 350° for 10–12 minutes. -
Pumpkin Bread
Pumpkin Bread
3c sugar
1/2 t B.P.
2 " soda 325°
1 1/2 " salt 2 lg. loaf pans
1 " cloves 4 small 1 hr.
1 " cinnamon
1 "nutmeg
3 1/2 c. flour
1c. salad oil
2c. pumpkin
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Pumpkin-Bread
1 1/2 c sugar - 1 t salt
1/2 c cooking oil - 1/2 t cloves -
2 eggs 1/2 t cinnamon
1c pumpkin - 1/2 t nutmeg
1 3/4 c flour - 1/2 t allspice
1/4 t baking powder 1/3 c water
1 t soda - 1/2 c raisens
on hour 350°
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# Pumpkin Bread
## Ingredients (Large Batch — Front of Card)
- 3 cups sugar
- 1/2 tsp baking powder
- 2 tsp baking soda
- 1 1/2 tsp salt
- 1 tsp cloves
- 1 tsp cinnamon
- 1 tsp nutmeg
- 3 1/2 cups flour
- 1 cup salad oil
- 2 cups pumpkin
## Ingredients (Smaller Batch — Back of Card)
- 1 1/2 cups sugar
- 1/2 cup cooking oil
- 2 eggs
- 1 cup pumpkin
- 1 3/4 cups flour
- 1/4 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1/2 tsp cloves
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp allspice
- 1/3 cup water
- 1/2 cup raisins
## Instructions
1. Combine all dry ingredients.
2. Mix in oil, pumpkin, and remaining wet ingredients until combined.
3. Pour into loaf pans. Large batch: bake at 325°, 2 large loaves approx. 1 hr or 4 small loaves 1 hr.
4. Smaller batch: bake at 350° for one hour. -
Sausage Egg Bake
Sausage Egg Bake
8 slices bread cubed
2 cups sharp Cheddar
grated cheese (drain thoroughly)
1 1/2 lbs link (fry) sausage cut up
4 eggs
2 1/2 c milk
3/4 tsp dry mustard
1 can cream mushroom soup
1/2 c milk
Place bread in bottom of well greased casserole
top with cheese & cooked sausage Beat
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eggs. Then beat in milk & mustard.
Pour over stuff in dish & refrigerate over
night or at least 4 hours. Next day
dilute soup with 1/2 cup milk
Pour over mixture
Bake 350 1 1/2 hours Additional
mushrooms Can be added to soup
if desired.
Serve fruit & coffee cake
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# Sausage Egg Bake
## Ingredients
- 8 slices bread, cubed
- 2 cups sharp Cheddar cheese, grated
- 1 1/2 lbs link sausage, cut up (fry, drain thoroughly)
- 4 eggs
- 2 1/2 cups milk
- 3/4 tsp dry mustard
- 1 can cream of mushroom soup
- 1/2 cup milk (to dilute soup)
## Instructions
1. Place bread in bottom of well greased casserole.
2. Top with cheese and cooked sausage.
3. Beat eggs, then beat in 2 1/2 cups milk and mustard.
4. Pour over the bread, cheese, and sausage in dish.
5. Refrigerate overnight or at least 4 hours.
6. Next day, dilute soup with 1/2 cup milk and pour over mixture.
7. Bake at 350°F for 1 1/2 hours.
8. Additional mushrooms can be added to soup if desired.
9. Serve with fruit and coffee cake. -
Vanilla Wafer Icebox Pie
Vanilla Waffers
1 pkg vanilla waffers crushed
devide into 2 pts - half on bottom of pie
Cream 1/2 cup butter
1 c powdered sugar
2 beaten eggs - mix until smooth
pour over waffers
beat 1/2 pt cream.
1C chopped nuts
1 small Can Cherries drained
2 bananans sprinkle rest
of waffers
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# Vanilla Wafer Icebox Pie
## Ingredients
- 1 pkg vanilla wafers, crushed (divided into 2 parts — half on bottom of pie)
- 1/2 cup butter
- 1 cup powdered sugar
- 2 eggs, beaten
- 1/2 pt cream, beaten
- 1 cup chopped nuts
- 1 small can cherries, drained
- 2 bananas
## Instructions
1. Crush vanilla wafers and divide into 2 parts. Place half on the bottom of a pie dish.
2. Cream 1/2 cup butter with 1 cup powdered sugar.
3. Add 2 beaten eggs and mix until smooth.
4. Pour mixture over the wafers.
5. Beat 1/2 pt cream and layer over the filling.
6. Add chopped nuts, drained cherries, and bananas.
7. Sprinkle the remaining wafers on top. -
Cherry Nut Bread
- Cherry Nut Bread - {Coral Weir}
1/2 lb. oleo Bake 350° - 40-60 min.
2 C. sugar 2 lrg. loaves or
2 eggs 4 small loaves.
1 lrg. can milk
1/2 tsp. vanilla or almond extract
1/2 tsp. salt
2 tsps. B. pwd.
3 C. flour
1 C. nuts (chopped walnuts).
1 lrg. jar maraschino cherries (chopped)
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# Cherry Nut Bread
*From Coral Weir*
## Ingredients
- 1/2 lb. oleo
- 2 cups sugar
- 2 eggs
- 1 large can milk
- 1/2 tsp vanilla or almond extract
- 1/2 tsp salt
- 2 tsp baking powder
- 3 cups flour
- 1 cup chopped walnuts
- 1 large jar maraschino cherries, chopped
## Instructions
1. Combine oleo, sugar, eggs, milk, and vanilla or almond extract.
2. Add salt, baking powder, and flour; mix well.
3. Stir in chopped walnuts and chopped maraschino cherries.
4. Pour into 2 large loaf pans or 4 small loaf pans.
5. Bake at 350° for 40–60 minutes. -
Mincemeat Gift Breads / Fluffy Orange Spread
Mincemeat Gift Breads
(Helen Wolcott)
1 pkg. nut bread mix 1/3 c. prepared mince-
1/3 c. raisins meat
Prepare nut bread mix as directed on package, re-
ducing water to 2/3 cup and adding mincemeat and
raisins to the dry ingredients. Turn into four greased
and floured soup cans. Bake in moderate oven (350
degrees) for 35 to 40 minutes.
Cool 10 minutes before removing from soup cans.
Slice and serve with fluffy orange spread if desired.
To make spread, combine 1 (8 oz.) pkg. softened
cream cheese, 1/4 cup sifted confectioners' sugar, 2
tablespoons orange juice and 2 teaspoons orange rind.
Beat until light and fluffy.
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# Mincemeat Gift Breads
## Ingredients
- 1 pkg. nut bread mix
- 1/3 cup raisins
- 1/3 cup prepared mincemeat
## Instructions
1. Prepare nut bread mix as directed on package, reducing water to 2/3 cup and adding mincemeat and raisins to the dry ingredients.
2. Turn into four greased and floured soup cans.
3. Bake in moderate oven (350 degrees) for 35 to 40 minutes.
4. Cool 10 minutes before removing from soup cans.
5. Slice and serve with fluffy orange spread if desired.
## Fluffy Orange Spread
- 1 (8 oz.) pkg. softened cream cheese
- 1/4 cup sifted confectioners' sugar
- 2 Tbsp orange juice
- 2 tsp orange rind
## Fluffy Orange Spread Instructions
1. Combine cream cheese, confectioners' sugar, orange juice, and orange rind.
2. Beat until light and fluffy.