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Custard Peach Pie
Custard Peach Pie
Cover unbaked pie crust
with sliced peaches.
Add - 1 cup sugar
1/3 cup flour - 1 egg
1/4 teasp. vanilla
1/3 cup soft butter
Cream sugar & butter - add egg -
flour & vanilla - put over peaches
Bake 325 1 hr.
Back:
margarine pie crust
single crust - 9in pie
1 1/4 cups unsifted flour
1/8 teasp. salt
1/2 cup margarine -
cut in with pie blender.
Sprinkle 2 tablesps. cold
water over mixture & blend
well - Bake 450 degrees - 12-14 mins
---
# Custard Peach Pie
## Pie Crust (Margarine Pie Crust — Single Crust, 9 in pie)
- 1 1/4 cups unsifted flour
- 1/8 tsp salt
- 1/2 cup margarine
- 2 Tbsp cold water
## Ingredients
- Sliced peaches (enough to cover unbaked pie crust)
- 1 cup sugar
- 1/3 cup flour
- 1 egg
- 1/4 tsp vanilla
- 1/3 cup soft butter
## Instructions
1. Combine 1 1/4 cups unsifted flour and 1/8 tsp salt.
2. Cut in 1/2 cup margarine with a pie blender.
3. Sprinkle 2 Tbsp cold water over mixture and blend well.
4. Pre-bake crust at 450 degrees for 12–14 minutes.
5. Cover unbaked (or pre-baked) pie crust with sliced peaches.
6. Cream sugar and butter together.
7. Add egg, flour, and vanilla; mix well.
8. Pour mixture over peaches.
9. Bake at 325 degrees for 1 hour. -
Custard Pie
Custard Pie
3 eggs beaten 1 t. vanilla
2 C. milk 1/4 t. nutmeg
1/2 C. sugar
350 degrees for 1 hour.
---
# Custard Pie
## Ingredients
- Pie crust (see Editor's Notes)
- 3 eggs, beaten
- 2 cups milk
- 1/2 cup sugar
- 1 tsp vanilla
- 1/4 tsp nutmeg
## Instructions
1. Beat the eggs. Combine with the milk, sugar, vanilla, and nutmeg, mixing until the sugar is dissolved.
2. Pour the mixture into a pie shell.
3. Bake at 350°F for 1 hour.
## Editor's Notes
- **"Custard Pie"**: The card lists no crust, though the title says "Pie." The crust is listed as an ingredient on the assumption of a standard unbaked pie shell. Its type and size are not specified. -
Danish Miniature Pastries
Danish Miniature Pastries
1 cup butter or margarine
½ cup shortening
1 pkg. Fleischmann's
active dry yeast
¼ cup warm water (not hot
—110 to 115°)
1 can (14½ oz.) evaporated
milk (1⅔ cups)
3 egg yolks, slightly
beaten
2 tbsp. sugar
2 tsp. salt
1 tsp. vanilla
5 cups GOLD MEDAL
Flour*
½ cup sugar
2 tsp. cinnamon
*To measure flour, dip nested dry measuring cups into flour, level off with straight-
edged spatula OR sift if you wish.
Melt butter and shortening over low heat. Dissolve yeast in warm water. Stir
in milk, egg yolks, sugar, salt, vanilla and melted shortening. Blend in 2 cups
of flour; beat at med. speed on mixer 3 min., or beat by hand until smooth. Stir
in remaining flour; mix until smooth. Round up dough in lightly greased bowl;
cover with damp towel. Refrigerate several hrs. or overnight. (Dough must
be firm.) Divide dough in half; blend sugar and cinnamon; use this mixture for
rolling out dough on cloth-covered board. Roll dough into two 16″ squares. Cut
into 4x1″ strips. Spread teaspoonful of desired filling (recipes below) on strip;
roll up jelly-roll fashion. Place on greased baking sheet, cut-side-down. Cover;
let stand in warm place (85°) 1 hr., or until a slight indentation remains in
dough when touched with finger. Heat oven to 350° (mod.). Bake about 15 min.,
or until golden brown. Drizzle with confectioners' sugar icing while warm.
Date-Nut Filling: Cook 2 cups dates, cut up, ¾ cup sugar and ¾ cup water
slowly, stirring constantly, until thickened. Add ½ cup chopped nuts. Cool.
Koiache Filling: Simmer 1 cup (½ lb.) prunes and ¾ cup (4 oz.) dried apricots
in water to cover about 30 min., or until tender. Drain; chop fruit fine. Mix
with ½ cup sugar, 1 tbsp. lemon juice, 1 tbsp. grated lemon rind and ¼ tsp.
allspice.
Back:
[blank card — upper portion]
[partial second recipe visible below:]
2[?]
9″ Baked Pie Shell
24 large marshmallows
1 cup crushed pineapple, undrained
1 tbsp. lemon juice
1½ cups whipping cream, whipped
Heat in saucepan over medium heat, marshmallows, pineapple, lemon juice.
---
# Danish Miniature Pastries
## Ingredients
- 1 cup butter or margarine
- 1/2 cup shortening
- 1 pkg Fleischmann's active dry yeast
- 1/4 cup warm water (110–115°F — not hot)
- 1 can (14 1/2 oz) evaporated milk (1 2/3 cups)
- 3 egg yolks, slightly beaten
- 2 Tbsp sugar
- 2 tsp salt
- 1 tsp vanilla
- 5 cups Gold Medal all-purpose flour*
## Cinnamon Sugar (for rolling)
- 1/2 cup sugar
- 2 tsp cinnamon
*To measure flour: dip nested dry measuring cups into flour and level off with a straight-edged spatula, or sift if preferred.*
## Instructions
1. Melt butter and shortening together over low heat. Cool slightly.
2. Dissolve yeast in warm water (110–115°F).
3. Stir in evaporated milk, egg yolks, sugar, salt, vanilla, and melted butter/shortening mixture.
4. Blend in 2 cups flour; beat at medium speed for 3 minutes, or beat by hand until smooth.
5. Stir in remaining 3 cups flour and mix until smooth.
6. Round up dough in a lightly greased bowl; cover with a damp towel.
7. Refrigerate several hours or overnight. Dough must be firm before proceeding.
8. Divide dough in half. Combine sugar and cinnamon for rolling mixture.
9. On a cloth-covered board dusted with the cinnamon sugar mixture, roll each half into a 16" square.
10. Cut into 4×1" strips.
11. Spread 1 tsp of desired filling (see below) on each strip and roll up jelly-roll fashion.
12. Place rolls cut-side down on a greased baking sheet.
13. Cover and let stand in a warm place (85°F) for 1 hour, or until a slight indentation remains when dough is touched with a finger.
14. Bake at 350°F for approximately 15 minutes, or until golden brown.
15. Drizzle with confectioners' sugar icing while still warm.
---
## Fillings
### Date-Nut Filling
- 2 cups dates, cut up
- ¾ cup sugar
- ¾ cup water
- ½ cup chopped nuts
Cook dates, sugar, and water slowly over low heat, stirring constantly, until thickened. Add chopped nuts. Cool completely before using.
---
### Kolache Filling
- 1 cup (½ lb) prunes
- ¾ cup (4 oz) dried apricots
- ½ cup sugar
- 1 Tbsp lemon juice
- 1 Tbsp grated lemon rind
- ¼ tsp allspice
Simmer prunes and apricots in water to cover for approximately 30 minutes until tender. Drain and chop fruit fine. Mix with sugar, lemon juice, lemon rind, and allspice. Cool completely before using. -
Date & Nut Bars
Pearl's May 28, 1973
Date & Nut Bars
1 stick butter (½ cup) }
1 cup cup up dates } melt butter + dates
1 teasp vanilla
1 cup sugar
2 eggs beaten (add to - above)
1 cup flour
½ tea Baking Powder
½ cup chopped dates Nuts
½ salt
Melt butter + dates to-gether
Add all other ingredients 350 oven
Bake 30 minutes
Cookie Pan
Back:
Androscoggin Lodge No. 2[?]
Fidelity Rebekah Lodge No. 4, W[?]
ment No. 13, Canton Worumbus N[?]
Auxiliary P.M. No. 13 request the[?]
company at the RECEPTION to be[?]
MELVIN A. KELLEY, GRAN[?]
Grand Lodge I.O.O.F. of
WILLIAM CROSSLEY, GRAN[?]
at the Hasty Memorial Armory[?]
Saturday Evening, Nov. 3, 196[?]
Alberta P. Th[?]
205 Webster[?]
R.S.V.P.
---
# Date & Nut Bars
*From Pearl, May 28, 1973*
## Ingredients
- 1 stick (1/2 cup) butter
- 1 cup dates, cut up
- 1 tsp vanilla
- 1 cup sugar
- 2 eggs, beaten
- 1 cup flour
- 1/2 tsp baking powder
- 1/2 cup chopped nuts
- 1/2 tsp salt
## Instructions
1. Melt butter and dates together.
2. Add all other ingredients and mix together.
3. Bake in a cookie pan at 350°F for 30 minutes. -
Date & Nut Bread
Date & Nut Bread 350°
1 Hour
3/4 cup chopped pecans )
1 cup " dates ) Mix all these
1½ tsp soda ) indredients and
1/2 tsp salt ) let stand 15 min.
1/4 cup shortening (oleo)
3/4 " boiling water )
2 eggs slightly beaten
1 cup sugar
1½ cup sifted flour
Back: blank
---
# Date & Nut Bread
## Ingredients
- 3/4 cup chopped pecans
- 1 cup chopped dates
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- 1/4 cup shortening (oleo)
- 3/4 cup boiling water
- 2 eggs, slightly beaten
- 1 cup sugar
- 1 1/2 cups sifted flour
## Instructions
1. Combine pecans, dates, baking soda, salt, shortening, and boiling water. Mix all these ingredients together and let stand 15 minutes.
2. Add slightly beaten eggs, sugar, and sifted flour; mix to combine.
3. Pour into a greased loaf pan and bake at 350° for 1 hour. -
Date & Nut Bread
DATE & NUT BREAD 1960
1 cup dates(cut)
1 tsp soda
3/4 cup boiling water
Sprinkle soda over dates, pour boiling
water on top.
1 egg
1 tsp vanilla
3/4 cup sugar
1 tbsp melted butter
½ cup broken walnuts
1 3/4 cup sifted flour
Beat egg yolk, add vanilla, sugar & melted
butter, then pour over date mixture, add flour
Back:
and nuts and mix well. Fold in beaten egg
white.
Bake in loaf well greased pan 45 mins to
1 hour 350 oven.
300-
Mrs. Bonneau
Oct 10, 1957
---
# Date & Nut Bread
*From Mrs. Bonneau, October 10, 1957*
## Ingredients
- 1 cup dates, cut
- 1 tsp soda
- 3/4 cup boiling water
- 1 egg, separated
- 1 tsp vanilla
- 3/4 cup sugar
- 1 Tbsp melted butter
- 1/2 cup broken walnuts
- 1 3/4 cup sifted flour
## Instructions
1. Sprinkle soda over dates, then pour boiling water on top.
2. Beat egg yolk, add vanilla, sugar, and melted butter, then pour over date mixture.
3. Add flour and nuts and mix well.
4. Fold in beaten egg white.
5. Bake in a well greased loaf pan 45 minutes to 1 hour in a 300° oven. -
Date and Nut Kisses
Date and Nut Kisses
2 - Egg Whites
1 - Cup Chopped Dates
1 - " Confectioners Sugar (4-X)
1 - " Chopped Nuts
1 - Tsp. Vanilla
Beat egg whites until very stiff. Add all rest of
ingredients to egg whites. Drop by teaspoonsful on
well greased cookie sheet. Bake 325° until golden
brown (about 15 minutes). Remove from sheet at once.
Back: blank
---
# Date and Nut Kisses
## Ingredients
- 2 egg whites
- 1 cup chopped dates
- 1 cup confectioners sugar (4-X)
- 1 cup chopped nuts
- 1 tsp vanilla
## Instructions
1. Beat egg whites until very stiff.
2. Add all remaining ingredients to egg whites.
3. Drop by teaspoonsful onto a well greased cookie sheet.
4. Bake at 325° until golden brown (about 15 minutes).
5. Remove from sheet at once. -
Date Balls
Connie McPhail
Alberta Thornton
{ 1 pkg dates cut up fine
{ ½ cup white sugar
{ ¼ " butter
1 egg beaten put on stove & cook slowly
for 10 minutes only
Let cool then add —
½ cup chopped nuts
1½ " Rice Crispies
Roll in small balls in coconut
" Put butter on hands when you roll.
Keep cold.
Back: blank
---
# Date Balls
*From Connie McPhail / Alberta Thornton*
## Ingredients
- 1 pkg dates, cut up fine
- 1/2 cup white sugar
- 1/4 cup butter
- 1 egg, beaten
- 1/2 cup chopped nuts
- 1 1/2 cups Rice Krispies
- Coconut (for rolling)
## Instructions
1. Combine dates, sugar, butter, and beaten egg in a saucepan; put on stove and cook slowly for 10 minutes only.
2. Let cool, then add chopped nuts and Rice Krispies.
3. Roll into small balls, then roll in coconut.
4. Put butter on hands when you roll. -
Date Bar Mix (Quick Trick Fruitcake)
Date Bar Mix (Quick Trick Fruitcake)
1 pkg. Date Bar Mix
2/3 Cup hot water
3 eggs
1/4 cup Gold Medal Flour
3/4 tsp. baking powder
2 Tbsp. light molasses
1 tsp. cinnamon
1/4 tsp. allspice
1 cup chopped nuts
1 cup chopped glace' fruit mix
1 cup raisins
Heat oven to 325' (slow mod.) Grease and flour a loaf pan
9x5x3". Blend date filling from Date Bar Mix pkg. with
Back:
hot water in large bowl. Add crumbly mix, eggs, flour,
baking powder, molasses and spices; blend well. Fold in
nuts and fruit thoroughly. Pour into into prepared pan. Bake
about 1 hr. and 20 min., or until toothpick inserted in
center comes out clean. Cool thoroughly. Wrap tightly
in transparent plastic wrap. Refrigerate.
NOTE: If a loaf pan, 8 1/2x4 1/2x2 3/4 is used, follow directions
above except bake 1 hr and 45 to 50 min.
For a Quick Glaze: Fruit cakes are usually glazed and
decorated after storing. Warm 1/4 cup Kraft Apple or
Currant Jelly in a saucepan and pour over fruitcake.
Dip underside of pieces of candied fruit in jelly and
press lightly into top surface to decorate.
---
# Date Bar Mix (Quick Trick Fruitcake)
## Ingredients
- 1 pkg. Date Bar Mix
- 2/3 cup hot water
- 3 eggs
- 1/4 cup Gold Medal Flour
- 3/4 tsp baking powder
- 2 Tbsp light molasses
- 1 tsp cinnamon
- 1/4 tsp allspice
- 1 cup chopped nuts
- 1 cup chopped glacé fruit mix
- 1 cup raisins
## Instructions
1. Heat oven to 325°F (slow moderate). Grease and flour a loaf pan 9x5x3".
2. Blend date filling from Date Bar Mix package with hot water in large bowl.
3. Add crumbly mix, eggs, flour, baking powder, molasses and spices; blend well.
4. Fold in nuts and fruit thoroughly.
5. Pour into prepared pan.
6. Bake about 1 hr. and 20 min., or until toothpick inserted in center comes out clean.
7. Cool thoroughly. Wrap tightly in transparent plastic wrap. Refrigerate.
**NOTE:** If a loaf pan 8 1/2x4 1/2x2 3/4 is used, follow directions above except bake 1 hr and 45 to 50 min.
## Quick Glaze
- 1/4 cup Kraft Apple or Currant Jelly
1. Fruit cakes are usually glazed and decorated after storing.
2. Warm 1/4 cup Kraft Apple or Currant Jelly in a saucepan and pour over fruitcake.
3. Dip underside of pieces of candied fruit in jelly and press lightly into top surface to decorate. -
Date Bars
DATE BARS
Combine 1½ cups chopped dates, 1 cup
chopped nuts, 5 graham crackers rolled to
a dust, 1½ teaspoons baking powder, ½
teaspoon salt, ¾ cup light brown sugar,
½ cup corn flakes, 2 well-beaten eggs and 1
teaspoon vanilla. Spread the batter evenly
in a well-buttered oblong baking pan and
bake in a slow oven, about 325° F., for half
an hour. Cut into small oblongs while
still warm.
Back: blank
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# Date Bars
## Ingredients
- 1 1/2 cups chopped dates
- 1 cup chopped nuts
- 5 graham crackers, rolled to a dust
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup light brown sugar
- 1/2 cup corn flakes
- 2 well-beaten eggs
- 1 tsp vanilla
## Instructions
1. Combine chopped dates, chopped nuts, graham cracker dust, baking powder, salt, light brown sugar, corn flakes, well-beaten eggs, and vanilla.
2. Spread the batter evenly in a well-buttered oblong baking pan.
3. Bake in a slow oven at about 325°F for half an hour.
4. Cut into small oblongs while still warm. -
Date Cake
Date Cake
1 cup chopped dates
1 ,, hot water with 1
teaspoon soda turned over
dates.
Let stand while mixing
1 cup sugar
1 egg
1/2 cup butter and la[rd]
mixed,
1 1/2 cups flour wit[h] p[inch]
of salt
1/2 cup cho[pped nuts]
Back:
[1] teasp vanilla
Saving some of the
nuts to sprinkle over
top before baking.
Bake 3/4 hr.
350 oven
---
# Date Cake
## Ingredients
- 1 cup chopped dates
- 1 cup hot water with 1 tsp baking soda, turned over dates
- 1 cup sugar
- 1 egg
- 1/2 cup butter and lard, mixed
- 1 1/2 cups flour with pinch of salt
- 1/2 cup chopped nuts (save some to sprinkle on top)
- 1 tsp vanilla
## Instructions
1. Pour hot water mixed with baking soda over chopped dates. Let stand while mixing remaining ingredients.
2. Mix together sugar, egg, and butter and lard mixture.
3. Add flour with pinch of salt and mix together.
4. Stir in chopped nuts and vanilla.
5. Pour batter into pan. Sprinkle reserved nuts over top before baking.
6. Bake at 350°F for 3/4 hour. -
Date Cake
DATE CAKE
1/2 c dates cut up
1 C boilinb water
1 tsp soda
Put soda in boiling water and pour over dates--let cool
Add 1 c sugar and 1 egg
Add date mix and 1 cup flour
Bake at 350 degrees in greased and floured pan.
FROST: 1/2 c brown sugar
3 Tbs milk
1 Tbs butter
Add 1/2 c powdered sugar while hot and 1/2 to
1 tsp maple extract
Back: blank
---
# Date Cake
## Ingredients
- 1/2 cup dates, cut up
- 1 cup boiling water
- 1 tsp soda
- 1 cup sugar
- 1 egg
- 1 cup flour
## Instructions
1. Put soda in boiling water and pour over dates. Let cool.
2. Add sugar and egg.
3. Add date mixture and flour.
4. Bake at 350 degrees in a greased and floured pan.
## Frosting
### Ingredients
- 1/2 cup brown sugar
- 3 Tbsp milk
- 1 Tbsp butter
- 1/2 cup powdered sugar
- 1/2 to 1 tsp maple extract
### Instructions
1. Combine brown sugar, milk, and butter; bring to boil.
2. While hot, add powdered sugar and maple extract. Mix well.
3. Spread over cake.