In addition to hand-written recipes on weathered index cards, I also found lots of newspaper and magazine clippings in my grandmother’s recipe box. I have to say they are highly amusing.
You had me at “vitamin cereal.”
Astrologers. Ripping people off since…forever.
I’m not confident of what a “wheat nut” is. I see wheat pictured, but it is in the nut section. A most intriguing mystery.
The cookiers out there will appreciate this one. If the 1960′s was the “electronic age,” what the heck are we in now?
I also found this intriguing recipe:
So, naturally, I had to try it out!
- 1½ cups light brown sugar
- 2 eggs
- 1⅓ cups sifted all-purpose flour
- ⅔ cup cut-up orange segments (about half of one large orange). I divided the orange into segments and cut each wedge into several pieces, leaving on the white skin.
- ⅔ cup chopped pecans
- 2½ tablespoons heavy cream
- ⅔ cup powdered sugar
- Zest of one orange
- Preheat oven to 350 degrees. Grease and flour a 9×13 pan.
- Beat together the eggs and brown sugar with a stand or hand mixer for approximately 2-3 minutes on medium. Mixture should become lighter in color.
- Slowly stir in the flour until incorporated. Fold in the orange pieces and pecans. Mixture will be quite thick.
- Press into greased 9×13 pan. Bake for about 30 minutes or until light golden brown and firm to the touch.
- While bars are baking, make the glaze by whisking together the cream, confectioner’s sugar, and zest. Spread on warm bars.
- Allow bars to cool before cutting.