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This is from page 149 of my Betty Crocker's 70's cookbook:

Butter Cookies

1 cup butter or margarine, softened

2 cups all purpose flour (do NOT use self-rising)

1/2 cup sugar

1 cup finely chopped walnuts

Heat oven to 350.  Mix thoroughly all ingredients.  Roll dough 1/4 inch on lightly floured

cloth-covered board.  Cut into 1 1/2 inch circles.  Place on ungreased baking sheet

Bake 10 - 12 minutes.  If desired sprinkle cookies with confectiioners sugar or

put cookies together in pairs with raspberry jam

About 8 dozen cookies

Happy Holidays!!

Oh My Gosh, THAT'S IT!!!!  I'VE BEEN LOOKING FOR THIS RECIPE FOR OVER A DECADE, I COULD KISS YOU!!!  Thank you so much from the bottom of my heart, and a big thank you for those of you posting the donut recipe from the same book, my mother always used to make me those as a kid, and I would love to have that recipe too.  Thanks so much for all the responses to my post, and Merry Christmas!! :)

If I am not mistaken those are the ingredients.  But while we are looking for lost recipes,  I am looking for an old doughnut recipe I believe it to be in the same Betty Crocker cookbook or maybe even older.  I have been trying to locate this recipe or cookbook for many years.  The doughnuts have always been tradition in our family during the Xmas holiday and because I have not been able to find it, the holidays are just not the same.  If any one can come up with any of the old doughnut recipes it surely bring the holiday spirit back to my family.  My grandmother used to make them for the whole family but she has recently passed on so please help keep this memory alive.  Thanks!!!

Favorite Doughnuts

3 1/2 cups all-purpose flour

1 cup sugar

3 teaspoons baking powder

1/2 teaspoon salt

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

2 tablespoons shortening

2 eggs

3/4 cup milk

Heat fat or oil (3-4") to 375 degrees in deep fat fryer or kettle.

Measure 1 1/2 cups of flour and all remaining ingredients into large mixer bowl. Blend 1/2 minute on low  speed. scraping bowl. Beat 2 minutes  medium speed, scraping . Stir in remaining flour. Turn dough onto well-floured cloth-covered board; roll around lightly to coat with flour. Roll dough gently 3/8 inch thinck. Cut  with floured doughnut cutter.

With a wide spatula, slide doughnuts into hot fat. Turn doughnuts as they rise to surface. Fry 2-3 minutes or until golden brown on both sides. Carefully remove from fat: do not prick the surface. Drain, Serve plain, powdered or frosted.

Makes 2 dozen doughnuts

Just in case you didn't get the doughnut recipe...I have found one for you.

                    Favorite Doughnuts

3 1/3 cups all-purpose flour *                   1 cup sugar

3 teaspoons baking powder                    1/2 teaspoon salt

1/2 teaspoon cinnamon                         1/4 teaspoon nutmeg

2 tablespoons shortening                       2 eggs

1/4 cup milk

If using self-rising flour, omit baking powder and salt.

Heat fat or oil  (3-4 inches) to 375 degrees in deep fat fryer or kettle. Measure 1 1/2 cups of flour and the remaining ingredients into large mixer bowl. Blend 1/2 minute on low speed, scraping bowl constantly. Beat 2 minutes on medium speed, scraping bowl occasionally. Stir in remaining flour. Turn dough onto well floured cloth-covered board, roll around lightly to coat with flour. Roll dough gently 3/8 inch thick. Cut with floured doughnut cutter. With wide spatula, slide doughnuts into hot fat.

Turn doughnuts as they rise to the surface. Fry 2 to 3 minutes or until golden brown on both sides. Carefully remove from fat: do not prick the surface. Drain. Serve plain, sugared or frosted.

Makes about 2 dozen doughnuts.

Variation:

Buttermilk doughnuts: Decrease baking powder to 2 teaspoons, add 1 teaspoon soda and substitute buttermilk for the milk, but do not use self rising flour.

That was the same butter recipe I had . So here is the doughnut recipe that was in the same book:

Favorite Doughnuts

3 1/2 cups all- purpose flour

1 cup sugar

3 teaspoons baking powder

1/2 teaspoon salt

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

2 tablespoons shortening

2 eggs

3/4 cup milk

Heat fat or oil (3-4") to 375 degrees in deep fat fryer or kettle. Measure 1 1/2 cups flour and the remaining ingredients into large mixer bowl. Blend 1/2 minutes on low speed, scaring bowl constantly. Beat 2 minutes medium speed, scraping bowl occasionlly. Stir in remaining flour.

Turn dough onto well, floured cloth-covered board; roll around lightly to coat with flour. Roll dough gently 3/8 inch thick. Cut with floured doughnut cutter.

With wide spatula, slide doughnuts into hot fat. Turn doughnuts as they rise to surface. Fry 2 to 3 minutes or until golden brown on both sides. Carefully remove from fat; do not prick the surface. Drain. Serve plain, sugared or frosted.

Makes 2 dozen doughnuts.

*If using self-rising flour, omit baking powder and salt.

VARIATION:

BUTTERMILK DOUGHNUTS

Decrease baking powder to 2 teaspoons, add 1 teaspoon soda and substitute buttermilk for the milk.(Do not use self-rising flour)

I have the orange cookbook...Betty Crocker, it is from 1976, a gift from my Mother-in-law. I have gone over the cookie recipes and have been unable to locate any with only three ingredients, however I did find a butter cookie recipe. I hope this one will work for you, and hopefully your children will enjoy them...if they are like my grandson, it's all about helping.

                                                    BUTTER-RICH COOKIES

1 cup butter or margarine, softened                        1 cup confectioners' sugar

1 teaspoon flavoring (vanilla or almond)                  2 1/2 cups all-purpose flour

1/4 teaspoon salt                                                  1 cup finely chopped pecans

*Do not use self rising flour in this recipe.

Mix thoroughly butter, sugar, and flavoring. Blend in flour and salt. If dough is dry, add 3 to 4 teaspoons of milk. Shape dough into roll, about 2 inches in diameter. Roll in pecans. Wrap, chill at least 4 hours.

Heat oven to 400 degrees. Cut roll into 1/8 inch slices. Place 1 inch apart on ungreased baking sheet. Bake 8 to 10 minutes or until light brown. Immediately remove from baking sheet.

Makes about 6 dozen cookies.

I love to collect cookbooks and have a very good selection, please feel free to contact me again if you are looking for a recipe.

I hope you and your children have a happy baking season.

In your message us said that u have an extensive ck bk collection  would u happen to have a receipe 4 7-up pound cake wld appreciate it very much

thanxs

ann

In your message us said that u have an extensive ck bk collection  would u happen to have a receipe 4 7-up pound cake wld appreciate it very much

thanxs

ann

subject: pound Cake

I'm not trying to butt in but here is my recipe for 7-up Pound cake:

7 UP Pound Cake

1 cup butter, softened

1/2 cup shortening

3 cups sugar

1 teaspoon vanilla extract

1/2 teaspoon almond extract

5 eggs, at room temperature

3 cups all-purpose flour

1/2 teaspoon salt

1 cup 7 UP

For the Glaze:

1/4 cup 7 UP

1/2 cup sugar

Preheat oven to 300°F. Grease and flour a 10-inch tube pan.

Combine butter, shortening, sugar, vanilla and almond extract in the bowl of an electric mixer. Beat until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition.

In a separate bowl, combine the flour and salt, and add to butter/sugar mixture alternately with 1 cup 7 UP, beating well after each addition.

Spoon batter into prepared 10-inch tube pan, and bake for 1 hour and 45 minutes, or until cake tester comes out clean. Cool in pan on a wire rack for 10 minutes, then invert on serving plate and remove pan.

While cake is cooling, make the glaze by stirring together the 1/4 cup 7 UP and 1/2 cup sugar in a saucepan. Bring to a boil over medium heat, and boil 1 to 2 minutes or until sugar is completely dissolved. Punch holes in top of warm cake with a toothpick. Spoon glaze over cake, and cool completely before serving.

do i use baking power

HELP PLEASE!   Had a BC COOKIE cb from the early 1960's.   ( Bought if from my milkman) I'm looking for the recipe for a chocolate roll - the kind you use a jellyroll pan for.  Any help will be greatly appreciated.

Thanks!

I have a BC (1969) cookbook that was given to me by my mother-in- law. I found the chocolate roll recipe. I hope it's the one you are looking for.

               Jelly Roll                                                                                  Chocolate Roll

3 eggs                                                                  Heat oven to 375. Prepare jelly roll as directed except-beat in

1 cup granulated sugar                                           1/4 cup cocoa with the flour. Substitute Cinnamon Whipped Cream

1/3 cup water                                                         for the jelly and spread roll with Chocolate Glaze instead of

1 teaspoon vanilla                                                  sprinkling with powder sugar.

3/4 cup all-purpose flour* or 1 cup cake flour                                  Cinnamon Whipped Cream

1 teaspoon baking powder                                       Beat 1 cup chilled whipping cream, 3 tablespoons granulated or

1/4 teaspoon salt                                                   powdered sugar and 1/2 teaspoon ground cinnamon in chilled bowl

     about 2/3 jelly or jam                                         until stiff.

     powder sugar

Heat oven to 375. Line jelly roll pan, 15 1/2 x 10 1/2 x 1 inch, with aluminum foil or waxed paper; grease generously. Beat eggs in small mixer bowl on high speed until very thick and lemon colored, about 5 minutes. Pour eggs into large mixer bowl. Beat in granulated sugar gradually. Beat in water and vanilla on low speed. Add flour, baking powder and salt gradually, beating just until batter is smooth. Pour into pan.

Bake until wooden pick inserted in center comes out clean, 12 to 15 minutes. Immediately loosen cake from edges of pan; invert on towel sprinkled generously with powdered sugar. Carefully remove foil. Trim off stiff edges if necessary.

While hot, carefully roll cake and towel from narrow end. Cool on wire rack at least 30 minutes. Unroll cake; remove towel. Beat jelly slightly with fork to soften; spread over cake. Roll up; sprinkle with powdered sugar. 10 servings.

*If using self-rising flour, omit baking powder and salt.

                     Chocolate glaze

2 squares (1 ounce each) unsweetened chocolate

3 tablespoons margarine or butter

1 cup powdered sugar

3/4 teaspoon vanilla

     About 2 tablespoons hot water

Heat chocolate and margarine over low heat until melted. Remove from heat; stir in powdered sugar and vanilla. Stir in water, 1 teaspoon at  a time, until glaze is of desired consistency.   Glazes one 8- or 9-inch layer

Iwas looking on the kraftfoods.com site for a jelly roll receipe. They have one for a chocolate jelly roll cake, but without the jelly. It looked like what your searching for. I just entered jellyroll in the search box , and it gave me the chocolate roll. Let me know if this is what you wanted./

so glad to see your reply.  i hope you can help me.  i am loking for the chocolate chip cookie recipe from the 1969 orange betty crocker cook book.  i used to bake them for my kids years ago.  my book has gotten lost and all I can remember about the recipe (if memorey serves me) is thaqt it requires approx. 6 cups of flour in this recipe.  it can also be baked with or without nuts added in.  any help you can give me would be greatly appreciated.  My daughter still requests these cookies.

thanks in advance.

b393939

Sweetie I believe I've found your reciepe my mom use to make these also go to www.astrayrecipes.com put in Butter Rich Cookies you won't be disapointed.  I made them they are wonderful.  Let me know how they turn out God Bless Michelle . . . .

The recipe that you are looking for is called:

Scotch Shortbread

3/4 c. butter or margarine, softened

1/4 c. sugar

2 c. all-purpose flour

Heat ove to 350 degrees.  Cream butter and sugar.  Work in flour.  If dough is crumbly, mix in 1 to 2 tablespoons soft butter. 

Roll dough 1/2 to 1/3 inch thick on lightly floured cloth-covered board.  Cut into small shapes (leaves, ovals, squares, triangles).  Place 1/2 inch apart on ungreased baking sheet.  Bake about 20 minutes or until set.  Immediately remove from baking sheet.

About 2 dozen 1 1/2 x 1-inch cookies.

Enjoy

Hello,  I'm looking for a basic cookie dough recipe. I have left over butterscotch and vanilla chips. Can anyone help.

thanks

You can use any flavor chips in this recipe.

Chocolate Chip Cookies
From Betty Crocker Recipe Card Library 1971
Men's Favorites, Card 22

2/3 cup shortening
2/3 cup butter or margarine, softened
1 cup granulated sugar
1 cup brown sugar (packed)
2 eggs
2 tsp. vanilla
3 cups Gold Medal flour*
1 tsp. soda
1 tsp. salt
1 cup chopped nuts
2 packages ( 6 ounces each) semi-sweet chocolate pieces

Heat oven to 375 degrees. Mix thoroughly shortening, butter, sugars, eggs and vanilla. Blend in remaining ingredients. (For a softer, rounder cookie, add 1/2 cup flour.)
Drop dough by rounded teasponfuls 2 inches apart onto ungreased baking sheet. Bake 8-10 minutes or until light brown. Cool slightly before removing from baking sheet. About 7 dozen cookies.
* If using self-rising flour, omit soda and salt.