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Peanut Brittle
Peanut Brittle
3/4 Cups sugar 1 c. peanuts
1/2 cup white syrup
1/4 Cup water
Cook 15 minutes until hard
crack stage - add 1 t soda
& pour onto greased surface
Card 1 Back: blank
---
# Peanut Brittle
## Ingredients
- 3/4 cup sugar
- 1/2 cup white syrup
- 1/4 cup water
- 1 cup peanuts
- 1 tsp baking soda
## Instructions
1. Combine the sugar, white syrup, and water in a saucepan. Add the peanuts (the card does not say when).
2. Cook for 15 minutes, until the mixture reaches the hard crack stage.
3. Add 1 tsp baking soda.
4. Pour onto a greased surface. -
Oatmeal Cake
Oatmeal Cake
1 stick oleo
1 cup oatmeal
1 1/4 cup boiling water
Let set about 20 minutes
2 eggs slightly beaten
1 cup white sugar
1 cup brown sugar
Sift dry ingredients
1 1/2 cup flour 1/2 t salt. 1 t soda
1/2 t. nutmeg, 1 t. cinnamon, Bake
Card 1 Back:
350° degrees for 30 minutes
Topping for cake
1 stick oleo melted
1/4 cup milk
1/2 cup white sugar
1 t. vanilla
1 cup coconut
1 cup pecans
Put on top of cake, place under
broiler & brown
---
# Oatmeal Cake
## Ingredients
### Cake
- 1 stick oleo (margarine)
- 1 cup oatmeal
- 1 1/4 cups boiling water
- 2 eggs, slightly beaten
- 1 cup white sugar
- 1 cup brown sugar
- 1 1/2 cups flour
- 1/2 tsp salt
- 1 tsp soda
- 1/2 tsp nutmeg
- 1 tsp cinnamon
### Topping
- 1 stick oleo (margarine), melted
- 1/4 cup milk
- 1/2 cup white sugar
- 1 tsp vanilla
- 1 cup coconut
- 1 cup pecans
## Instructions
### Cake
1. Combine the oleo, oatmeal, and boiling water. Let set about 20 minutes.
2. Add the slightly beaten eggs, white sugar, and brown sugar.
3. Sift together the dry ingredients: flour, salt, soda, nutmeg, and cinnamon. Add to the oatmeal mixture.
4. Bake at 350°F for 30 minutes.
### Topping
1. Combine the melted oleo, milk, white sugar, vanilla, coconut, and pecans.
2. Spread on top of the baked cake, place under the broiler, and brown. -
Meringue Shells
Meringue Shells
2 egg whites
1/4 t cream of tartar
Dash salt
1/2 t vanilla
1/2 C. sugar gradually
Combine egg whites, cream of tartar
salt & vanilla, beat until foamy.
Gradually add sugar, a T at a
time, beating constantly until
very stiff & glossy. Spread on
Card 1 Back:
bottom & sides of buttered 9 inch
pie pan. Bake in 275° oven for
one hour. Cool before filling.
---
# Meringue Shells
## Ingredients
- 2 egg whites
- 1/4 tsp cream of tartar
- Dash of salt
- 1/2 tsp vanilla
- 1/2 cup sugar
## Instructions
1. Combine egg whites, cream of tartar, salt, and vanilla. Beat until foamy.
2. Gradually add the sugar, 1 Tbsp at a time, beating constantly until very stiff and glossy.
3. Spread on the bottom and sides of a buttered 9 inch pie pan.
4. Bake in a 275° oven for one hour.
5. Cool before filling. -
Vinegar Pie
Vinegar Pie
1 cup sugar 2T Butter
1 cup cold water 5T vinegar
3 eggs 2T lemon extract
2T heaping flour
Mix above ingredients to gether
Thoroughly, cook until thick,
pour in baked pie shell
Top with cool whip
Card 1 Back: blank
---
# Vinegar Pie
## Ingredients
- 1 baked pie shell
- 1 cup sugar
- 1 cup cold water
- 3 eggs
- 2 Tbsp heaping flour
- 2 Tbsp butter
- 5 Tbsp vinegar
- 2 Tbsp lemon extract
- Cool Whip, for topping
## Instructions
1. Mix the sugar, cold water, eggs, flour, butter, vinegar, and lemon extract together thoroughly.
2. Cook until thick.
3. Pour into the baked pie shell.
4. Top with Cool Whip. -
Party Mix
Party mix
1 cup wheat chex 1 cup cheerios
1 " corn " 1 t garlic salt
1 " Rice " 1 t celery "
2 " Pretzels 2 t worchestershire
1 stick margarine 1 t La Choy sauce
melted. 1 t hot sauce
melt margarine in pan stir
in sauces + salts. Measure chex
pour the warm mixture over
chex so all are covered. Heat
Card 1 Back:
oven to 250° cook about 45 min
to 1 hr, stirring about every 15 minutes.
Pour out on paper towel until cool.
Store in tight containers.
---
# Party Mix
## Ingredients
- 1 cup Wheat Chex
- 1 cup Corn Chex
- 1 cup Rice Chex
- 2 cups pretzels
- 1 cup Cheerios
- 1 stick margarine, melted
- 1 tsp garlic salt
- 1 tsp celery salt
- 2 tsp Worcestershire sauce
- 1 tsp La Choy sauce (soy sauce)
- 1 tsp hot sauce
## Instructions
1. Melt the margarine in a pan. Stir in the sauces and salts.
2. Measure the cereals and pretzels, then pour the warm margarine mixture over them so that everything is covered.
3. Heat the oven to 250°F.
4. Cook about 45 minutes to 1 hour, stirring about every 15 minutes.
5. Pour out onto paper towels to cool.
6. Store in tight containers. -
Pumpkin Bread
Pumpkin Bread
3 cups sugar 2 t. soda
1 Cup salad oil 2 t salt
4 eggs beaten 1 t. Baking powder
1-1 lb can pumpkin 1 t nutmeg
2/3 cups water 1 t all-spice
3 1/2 cups flour 1 t cinnamon
1/2 t cloves
Cream sugar & oil to-gether.
Add eggs & pumpkin. Mix well.
Add all dry ingredients alternately
with water. Pour in 2 well greased
& floured 9x5 loaf pans. Bake
Card 1 Back:
at 350° 1 1/2 hrs or until tests done.
Remove from pans to cool.
---
# Pumpkin Bread
## Ingredients
- 3 cups sugar
- 1 cup salad oil
- 4 eggs, beaten
- 1 (1 lb) can pumpkin
- 2/3 cup water
- 3 1/2 cups flour
- 2 tsp baking soda
- 2 tsp salt
- 1 tsp baking powder
- 1 tsp nutmeg
- 1 tsp allspice
- 1 tsp cinnamon
- 1/2 tsp cloves
## Instructions
1. Cream the sugar and oil together.
2. Add the eggs and pumpkin. Mix well.
3. Add all the dry ingredients alternately with the water.
4. Pour into 2 well greased and floured 9x5 loaf pans.
5. Bake at 350°F for 1 1/2 hours, or until a tester comes out done.
6. Remove from the pans to cool. -
Pecan Pralines
Pecan Pralines
2 cups pecans
1 box brown sugar
1 cup canned milk
Cook milk & sugar to soft ball
stage, let cool then add
2 T butter
1 t vanilla
2 cups pecans
Card 1 Back: blank
---
# Pecan Pralines
## Ingredients
- 2 cups pecans
- 1 box (1 Lb) brown sugar
- 1 cup canned milk
- 2 Tbsp butter
- 1 tsp vanilla
- 2 cups pecans
## Instructions
1. Cook the milk and brown sugar to soft ball stage.
2. Let cool, then add the butter, vanilla, and pecans. -
Buttermilk Pie
Butter milk Pie
4 eggs beaten 1/8 t. salt
2 C sugar optional 1 stick butter melted
2 T. flour 1 t. vanilla
1 Cups butter-milk
combine ingredients sprinkle with
cinnamon & turn into unbaked pie
shell. bake 400 degree for 10 minutes
reduce heat to 350° for 25 or 30 minutes
or until set.
---
# Buttermilk Pie
## Ingredients
- Unbaked pie shell
- 4 eggs, beaten
- 2 cups sugar (optional)
- 2 Tbsp flour
- 1 cup buttermilk
- 1/8 tsp salt
- 1 stick butter, melted
- 1 tsp vanilla
- Cinnamon, for sprinkling
## Instructions
1. Combine the eggs, sugar, flour, buttermilk, salt, melted butter, and vanilla.
2. Sprinkle with cinnamon and turn into an unbaked pie shell.
3. Bake at 400°F for 10 minutes.
4. Reduce heat to 350°F and bake for 25 to 30 minutes, or until set. -
Lemon Chess Pie
Lemon Chess Pie
1 stick margarine
1 cup sugar
3 eggs
4 T lemon juice
mix all to-gether, beat
well, pour in unbaked
pie shell. Bake until
knife inserted in middle
comes out clean. Do not
over-bake
Card 1 Back: blank
---
# Lemon Chess Pie
## Ingredients
- 1 unbaked pie shell
- 1 stick margarine (1/2 cup)
- 1 cup sugar
- 3 eggs
- 4 Tbsp lemon juice
## Instructions
1. Mix all ingredients together and beat well.
2. Pour into the unbaked pie shell.
3. Bake at 325F until a knife inserted in the middle comes out clean (~45 minutes). Do not overbake.
## Editor's Notes
- **"Lemon Cheese Pie"**: The title is in faded blue ink and is partly hard to read. "Lemon Cheese Pie" is the best reading. The filling has no cheese. "Lemon cheese" is an old name for a lemon curd-style filling.
- **"4T"**: Read as 4 Tbsp (tablespoons), with the T raised. It is not a fraction.
- **"1 stick margarine"**: A stick of margarine is 1/2 cup (8 Tbsp).
- **"pie shell"**: The card does not give a size. A standard 9-inch shell is assumed. The card lists the shell only in the method, so it is added to the ingredients list.
- **Baking temperature** and **baking time** are not specified. The card says only to bake until a knife comes out clean. Many similar custard-style pies bake at about 350°F, but the card gives no figure.
- **Card structure**: "Recipe from" and "Serves" are blank. The back of the card is blank. The printed header reads "Here's what's cookin'" and has a fruit illustration.
- **Food safety**: The pie is baked until set, so the eggs are cooked through.
**Completeness tag:** `minor-gaps`
**Source type:** `personal` -
Minute Boil Fudge Frosting
Card 1 Front:
Minute Boil Fudge Frosting
Place in saucepan: 2 ounces
chocolate finely cut 1½ cups sugar
7 T. milk, 2 T. butter. 1 T. corn syrup
and ¼ t. salt. Bring slowly to a full
rolling boil. stirring constantly and
boil briskly 1 minute. (1½ min. on rainy
or humid day) cool to lukewarm Add 1 t.
vanilla and beat til thick enough
to spread. If too hard add a little
cream or soften over hot water.
Card 1 Back: blank
---
# Minute Boil Fudge Frosting
## Ingredients
- 2 oz chocolate, finely cut
- 1 1/2 cups sugar
- 7 Tbsp milk
- 2 Tbsp butter
- 1 Tbsp corn syrup
- 1/4 tsp salt
- 1 tsp vanilla
## Instructions
1. Place in saucepan: chocolate, sugar, milk, butter, corn syrup, and salt.
2. Bring slowly to a full rolling boil, stirring constantly.
3. Boil briskly for 1 minute (1 1/2 minutes on a rainy or humid day).
4. Cool to lukewarm.
5. Add vanilla and beat until thick enough to spread.
6. If too hard, add a little cream or soften over hot water. -
Hawaiian Dream Cake / Creamy Golden Frosting
Card 1 Front:
HAWAIIAN DREAM CAKE CREAMY GOLDEN FROSTING
Bake Duncan Hines White or Yellow Cake in (Using 2 egg yolks)
layers as directed on package.
In medium bowl:
PINEAPPLE FILLING
1 Over low heat melt 4 tablespoons
Combine in small saucepan: butter, or other shortening, with 2 table-
spoons water. Remove from heat. (Add 1/8 tea-
2 cups crushed pineapple (with juice) spoon salt if unsalted shortening is used.)
1/2 cup sugar
4 tablespoons corn starch 2 Mix in 2 unbeaten egg yolks
1/4 teaspoon lemon extract
Cook over low heat (stir constantly) until clear.
Remove from heat. Stir in 2 teaspoons 3 Mix in 3 cups sifted powdered sugar,
lemon juice. 1 cup at a time. Beat until smooth and
creamy each time.
Split cooled layers — spread bottom part with
filling — replace top part — sift powdered sugar (If frosting is too stiff to spread easily, add
over top or frost with Creamy Lemon Frosting. teaspoon liquid.)
Enough filling for 2 layers — 1/2 recipe may be
used as filling between layers, then frosting over Start a Duncan Hines Recipe Collection.
top and sides. Watch for New recipes as they Appear
in Duncan Hines Cake Mix Packages.
---
# Hawaiian Dream Cake and Creamy Golden Frosting
*Recipes by Duncan Hines*
---
# Hawaiian Dream Cake
## Ingredients
### Cake Base
- 1 package Duncan Hines White or Yellow Cake Mix (prepared as directed on package)
### Pineapple Filling
- 2 cups crushed pineapple (with juice)
- 1/2 cup sugar
- 4 Tbsp corn starch
- 2 tsp lemon juice
## Instructions
### Cake Base
1. Bake Duncan Hines White or Yellow Cake in layers as directed on package.
### Pineapple Filling
1. Combine in small saucepan: crushed pineapple (with juice), sugar, and corn starch.
2. Cook over low heat, stirring constantly, until clear.
3. Remove from heat. Stir in 2 tsp lemon juice.
### Assembly
1. Split cooled layers. Spread bottom part with filling. Replace top part.
2. Sift powdered sugar over top, or frost with Creamy Lemon Frosting.
*Note: Enough filling for 2 layers. 1/2 recipe may be used as filling between layers, then frosting over top and sides.*
---
# Creamy Golden Frosting
## Ingredients
- 4 Tbsp butter or other shortening
- 2 Tbsp water
- 1/8 tsp salt (only if unsalted shortening is used)
- 2 unbeaten egg yolks
- 1/4 tsp lemon extract
- 3 cups sifted powdered sugar
## Instructions
1. In a medium bowl, over low heat, melt 4 Tbsp butter or other shortening with 2 Tbsp water. Remove from heat. (Add 1/8 tsp salt if unsalted shortening is used.)
2. Mix in 2 unbeaten egg yolks and 1/4 tsp lemon extract.
3. Mix in 3 cups sifted powdered sugar, 1 cup at a time. Beat until smooth and creamy each time.
4. If frosting is too stiff to spread easily, add a teaspoon of liquid. -
Creamy Chocolate Fudge Frosting
CREAMY CHOCOLATE FUDGE FROSTING
1 Melt over low heat 1/3 cup but-
ter, or other shortening, with 1/4 cup
water. Remove from heat.
(Add 1/8 teaspoon salt if unsalted short-
ening is used.)
2 Stir in 1/2 cup cocoa (less cocoa
may be used if desired).
3 Mix in 2 1/2 cups powdered
sugar—1 cup at a time. Beat smooth
and creamy. Add 1 teaspoon vanilla.
Add a little water if too thick.
Card 1 Front: "CHOCOLATE IS A MAN'S
FAVORITE FROSTING,"
says
Duncan Hines
"You're sure to please
him, and your family as
well, with a rich choco-
late frosting on a deli-
cious white cake. This
Creamy Chocolate Fudge
Frosting (see back of
folder) spreads smoothly
and stays moist and
creamy. The Hawaiian Dream Cake on the
inside of this folder is another treat you'll
want to make for your family."
W-1
---
# Creamy Chocolate Fudge Frosting
*Recipe by Duncan Hines*
## Ingredients
- 1/3 cup butter or other shortening
- 1/4 cup water
- 1/8 tsp salt (add only if unsalted shortening is used)
- 1/2 cup cocoa (less may be used if desired)
- 2 1/2 cups powdered sugar
- 1 tsp vanilla
- A little water, if needed to thin
## Instructions
1. Melt butter (or other shortening) with water over low heat. Remove from heat.
2. If using unsalted shortening, add 1/8 tsp salt.
3. Stir in cocoa.
4. Mix in powdered sugar, 1 cup at a time. Beat until smooth and creamy.
5. Add vanilla.
6. Add a little water if frosting is too thick.