“Kitchen Krafts: Lunch Treats,” Friend, Oct. 1983, 17
1 cup sugar
1 can (16 ounces/448 grams) pumpkin
3 cups biscuit baking mix
1 teaspoon pumpkin pie spice
1/2 teaspoon cloves
1/2 teaspoon nutmeg
Heat oven to 350ºF (180ºC). Grease loaf pan with shortening.
Thoroughly beat sugar, egg, and pumpkin in bowl. Gradually beat in remaining ingredients until smooth. Pour into greased pan.
Bake for 70 minutes or until toothpick inserted in center comes out clean.
Cool loaf for 10 minutes before removing from pan.
1 cup butterscotch chips
1/2 cup peanut butter
3 cups cornflakes or puffed rice
Slowly melt butterscotch chips in medium-size saucepan over low heat.
Stir in peanut butter a spoonful at a time.
Remove from heat and stir in cereal.
Place by spoonfuls onto waxed paper, and cool in refrigerator until firm.
Wash apple, remove core, and cut apple into slices. Cut cheese into bite-size pieces and serve with apple.
1 cup margarine at room temperature
2 cups flour
1 cup confectioners’ sugar
1 pinch salt
Heat oven to 350ºF (180ºC).
Wash hands, then using your hands, mix together all ingredients except pecans.
Roll dough into marble-size balls and place 3″ (7.5 cm) apart on ungreased cookie sheet.
Press pecan half into each ball.
Bake about 10 minutes or until cookie edges are brown.