Lost and Found Recipes

Heart of the Home
March 2009
Add to My MSN

Delicious No Bake Cookies are quick and easy ... and tasty.
iStockphoto.com/Darren Fisher

Content Tools

Diana Jones, of Crescent, Okla., requested a recipe for Peanut Butter Sheet Cake. This recipe was contributed by Rose M. Dietz, of Hoisington, Kan., and was printed in CAPPER’S July 2, 1991.

Peanut Butter Sheet Cake 

2 cups flour
1 teaspoon baking soda
3 cups sugar, divided
½ teaspoon salt
½ cup vegetable oil
¾ cup plus 1 tablespoon margarine, divided
1 cup extra crunchy peanut butter, divided
1 cup water
2 eggs, beaten
2 teaspoons vanilla, divided
½ cup buttermilk
½ cup evaporated milk
½ cup miniature marshmallows

In a bowl, mix together flour, baking soda, 2 cups sugar and salt; set aside.

In a saucepan, bring oil, ¾ cup margarine, ½ cup peanut butter and water to a boil. Pour over dry ingredients and mix well. Add eggs, 1 teaspoon vanilla and buttermilk, stirring well to blend.

Pour batter into a greased and floured 11-by-15-by-1-inch sheet cake pan. Bake at 350°F. for 15 to 18 minutes, or until cake tests done.

In another saucepan, combine evaporated milk, remaining sugar and remaining margarine; bring to a boil and cook for 2 minutes. Remove from heat; add remaining peanut butter and marshmallows, stirring until melted. Blend in remaining vanilla. Spread icing over warm cake.


Jean Crowder, of Sulphur Springs, Texas, requested a recipe for No Bake Cookies. This recipe was contributed by C. Taylor, of Lecanto, Fla., and appeared in CAPPER’S Sept. 5, 2000.

No Bake Cookies 

2 cups sugar
5 teaspoons cocoa
½ cup milk
½ stick margarine
½ cup crunchy peanut butter
3 cups quick-cooking oats
1 teaspoon vanilla

In a saucepan, combine sugar, cocoa, milk and margarine; boil for 1 minute. Remove from heat. Add peanut butter, oats and vanilla; mix well.

Drop by teaspoonfuls onto wax paper and let set until firm.


Helen King, of Guthrie, Okla., requested a recipe for Ginger Sponge Cake. This recipe was printed in CAPPER’S WEEKLY Feb. 9, 1935.

Ginger Sponge Cake 

4 eggs
2 cups brown sugar
2/3 cup water
1 pint flour
1½ teaspoons baking powder
1 tablespoon ginger extract
1 teaspoon lemon extract

In a mixing bowl, beat eggs and brown sugar together for 10 minutes; blend in water.

In another bowl, sift together flour and baking powder; add to egg mixture. Stir in extracts and mix until smooth. Bake in a 9-inch square cake pan at 350°F. for 30 minutes.

Post a comment below.


Subscribe today

Capper's Farmer Early Spring 16 CoverWant to rediscover what made grandma’s house the fun place we all remember? Capper’s Farmer — the newly restored publication from the rural know-how experts at Grit.com — updates the tried-and-true methods your grandparents used for cooking, crafting, gardening and so much more. Subscribe today and discover the joys of homemade living and homesteading insight — with a dash of modern living — that makes up the new Capper’s Farmer.

Save Even More Money with our automatic renewal savings plan!

Pay now with a credit card and take advantage of our automatic renewal savings plan. You save an additional $5 and get 4 issues of Capper's Farmer for only $19.95 (USA only).

Or, Bill Me Later and I'll pay just $19.95 for a one year subscription!

(* indicates a required item)
Canadian subs: 1 year, (includes postage & GST). Foreign subs: 1 year, . U.S. funds.
Canadian Subscribers - Click Here
Non US and Canadian Subscribers - Click Here