Originally Published:
Like Mama Used to Make . . . and More, 1986
Original Images:

PECAN SQUARES
CRUST:
1 1/4 c. flour
1 stick butter (may be left frozen)
1/4 c. sugar
FILLING:
2 eggs
1 c. brown sugar
3/4 c. coconut (optional)
1 c. nuts (pecan or walnut), processed small, but not too fine
1 t. vanilla
1/4 t. baking powder
rind and juice of 1 small or 1/2 large lemon

Put flour, butter and sugar together in processor (cut butter into chunks); process until very fine grained and no chunks are left in container. Pour into pan, press firmly with hand. Bake at 350° for 10 minutes. (This quantity is for 9 x 9" pan.) Mix together filling ingredients, pour over cooled crust and bake 25-30 minutes more at 350°. Cut when cool, not cold.

Originally Published:
Like Mama Used to Make . . . and More, 1986
Original Images:

1 c. flour
1 1/4 t. baking powder
3 egg whites
3/4 c. brown sugar
1/4 c. oil
1 8-oz. box chopped dates
3/4 c. walnuts

Stir the flour and baking powder together. Beat the egg whites, sugar and oil together. Stir in the flour mixture and mix well. Stir in dates and walnuts. Bake in a greased 9 x 13" pan for 30 minutes at 325°. When cool, cut into squares.

Originally Published:
Like Mama Used to Make . . . and More, 1986
Original Images:

1 c. butter
1 c. sugar
1 egg yolk
1 3/4 c. sifted flour
1/2 t. cinnamon
1/2 c. chopped pecans

Cream butter and sugar well. Add egg yolk. Add flour gently. Stir in cinnamon. Spread batter in 11 x 16" pan and top with pecans. Bake at 350° for 20-25 minutes until very crisp. Cut into squares and remove from pan immediately.

Originally Published:
Like Mama Used to Make . . . and More, 1986
Original Images:

1 c. flour
1 t. baking powder
2 T. sugar
1/4 lb. pareve margarine, melted (or butter, if dairy)
TOPPING:
1 c. brown sugar
2 T. flour
2 1/2 c. of whatever's-in-the-kitchen
(e.g. slightly crushed corn flakes, rice krispies, or other cereal;
sesame seeds, coconut, nuts, raisins, currants; mixed as you like.)
2 eggs, separated
grated rind and juice of 1/2 lemon or orange

Mix first 4 ingredients. Press on bottom of 9 x 12" pan. Bake at 350° for 10 minutes. For topping, beat egg whites until stiff. Mix together other ingredients, then fold in beaten egg whites. Spread over baked base. Return to oven and bake another 20 minutes. Cut while warm.

Originally Published:
Like Mama Used to Make . . . and More, 1986
Original Images:

1 c. butter (or margarine)
1 c. water
1/3 c. unsweetened cocoa
2 c. flour
1/2 c. sugar
1 t. baking soda
1 1/2 c. buttermilk
2 eggs, slightly beaten
1 1/2 t. vanilla
FROSTING:
4 T. butter (or margarine)
1/4 c. unsweetened cocoa
1/4 c. buttermilk
1 t. vanilla
2 1/4 c. powdered sugar, sifted

In medium saucepan combine butter, water and cocoa. Cook and stir till mixture comes to a boil. Remove from heat and set aside. In a bowl, stir together flour, sugar and soda. Add buttermilk, eggs and vanilla; beat until smooth. Stir batter into hot cocoa mixture. By hand, beat till well combined. Pour into greased and floured 15 x 10 x 1" baking pan. Bake in 400° oven for 20 minutes. While brownies are warm, pour frosting on top. Cut into bars when cool. To make frosting, combine butter, cocoa and buttermilk in a saucepan; bring to boiling. Mixture may appear to be slightly curdled. Remove from heat. Stir in vanilla and powdered sugar. Yield: 2 dozen bars.

Originally Published:
Like Mama Used to Make . . . and More, 1986
Original Images:

2 pkgs. dry yeast
1/2 pt. sour cream
4 heaping c. flour
1 1/2 t. salt
1/2 c. sugar
6 egg yolks
2 egg whites (put 4 egg whites aside for nut filling)
1 c. milk
3/4 lb. plus 1/8 lb. butter (3 1/2 sticks)
1 heaping c. flour

FILLING #1
4 egg whites
1 c. ground nuts
1/2 c. sugar
raisins (optional)

FILLING #2
1 lb. dry cottage cheese (or ricotta)
1/2 c. sugar, or to taste
cinnamon
raisins
1 egg

FILLING #3
1 can poppy seed paste

Originally Published:
Like Mama Used to Make . . . and More, 1986
Original Images:

1/2 lb. butter
1 c.sugar
1 t. vanilla
1 T. grated lemon rind
2 egg yolks
2 c. cake meal
1/4 c. lemon juice
1 lb. apricot preserves
nuts (optional)

Cream the butter with the sugar. Add vanilla and grated lemon rind. Add egg yolks; mix well. Add cake meal and mix. Take 1/4 of dough, wrap and freeze. Pat 3/4 of dough into 9 x 13" pan on bottom and sides. Bake at 325° for 20 minutes. While baking, combine lemon juice with the apricot preserves. Spoon over the hot crust; sprinkle nuts over top if desired. Roughly grate the remaining dough and sprinkle on top of preserves. Bake at 325° for 30-35 minutes; cool. Cut in squares.

Originally Published:
Presbyterian King’s Daughters Cook Book, 194?
Original Images:

2 eggs, 2 squares chocolate, 1/2 cup melted spry, 3/4 cup flour (sifted), 1 cup sugar, 1/2 tsp. baking powder, 1-2 cup nut meats. Bake 35 minutes at 350 degrees.

Originally Published:
Presbyterian King’s Daughters Cook Book, 194?
Original Images:

2/3 cups sifted flour, 1/2 tsp. baking powder, 6 1/2 tbsps. butter or other shortening, 2 squares chocolate (melted), 1 cup sugar, 2 eggs (well beaten), 1 tsp. vanilla, 1/2 cup walnut meats (broken).

Sift flour, measure, add baking powder. Add butter to chocolate. Combine sugar and eggs. Add flour, flavoring and nuts. Bake 350 degrees for 35 minutes, in 8×8×2 greased pan. Cut in squares.

Originally Published:
Presbyterian King’s Daughters Cook Book, 194?
Original Images:

1/2 cup butter, 1 cup sugar (creamed), 1/2 cup walnut meats, vanilla, 2 eggs (beaten), 3/4 cup flour, 2 squares Baker's Chocolate (melted).

Spread thinly in pan and bake 10 or 15 minutes. Cut in squares while warm. Remove from pan when cooler.

Originally Published:
Presbyterian King’s Daughters Cook Book, 194?
Original Images:

1 cup butter or shortening, 2 cups sugar, 3 squares melted chocolate, 4 eggs (well beaten), 1 1/2 cups all purpose flour (measure, then sift), 1 cup nut meats.

Cream sugar and butter, add melted chocolate, stir well, add well beaten eggs. Mix flour and nuts and add. Bake in 9×13 pan at 350 degrees for 45 minutes.

Originally Published:
Presbyterian King’s Daughters Cook Book, 194?
Original Images:

Mix well: 1/2 cup butter, 1/2 cup brown sugar, 1 cup flour. Put in ungreased pan. Bake at 350 degrees for 10 minutes. Beat 2 eggs until light. Then add: 1 cup brown sugar, 2 tbsps. flour, 1 tsp. baking powder, 1 tsp. vanilla, 1 tsp. salt, 1 cup cocoanut, 1 cup nuts.

Spread this on first mixture. Bake at 350 degrees for 35 minutes. Use pan 9×13 in.

Originally Published:
Presbyterian King’s Daughters Cook Book, 194?
Original Images:

1/4 cup butter or margarine, 1 cup brown sugar, 1 egg, 3-4 cup flour, 1 tsp. baking powder, 1 tsp. vanilla, 1/4 tsp. salt, 1/2 cup nut meats.

Melt butter in saucepan; add sugar in same pan; add egg and beat, add rest of ingredients. Spread thin in squares or rectangular cake pan and bake at 350 degrees. Cut in squares while still warm.

Originally Published:
Presbyterian King’s Daughters Cook Book, 194?
Original Images:

1 medium orange (ground fine), 1 cup raisins, 1/2 cup butter, 1 tsp. soda, 2 eggs (beaten until thick), 1 cup sugar, 1/2 cup sour milk, 1 3/4 cup flour.

Cream sugar and butter together. Add well-beaten egg, orange, raisins, sour milk mixed with soda, and flour. Bake in moderate oven (300 degrees).

Originally Published:
Presbyterian King’s Daughters Cook Book, 194?
Original Images:

1/2 cup syrup or honey, 1/2 cup shortening, 1 tsp. baking powder, 1 tsp. mixed spices, 1 1/2 cups sifted flour, 3/4 cup any kind of jam, 1 tsp. flavoring.

Mix all ingredients excepting jam, place half mixture in bottom of 7 by 12 in. pan. Cover with jam, then cover with remaining mixture. Bake 25 to 30 minutes in 400 degree temperature. Cut in bars when baked.