Here’s a recipe pamphlet from Nestlé’s and Diamond Walnuts, originally published in the second half of 1968. During the 1960s the two brands advertised together, calling themselves the “Cookin’ Cousins”.
I also have some other Nestlé’s pamphlets from the same era that my mother saved (for their semi-sweet chocolate, milk chocolate, and mint-flavored morsels) that I’ll try to post later this year.
*(if you see any* transcription *errors, please let me know by replying to this comment)*
# RECIPE TRANSCRIPTIONS
*1: Front, Top*
>**TWO-TONE FUDGE**
>*Your whole family will love both sides*
* 2 cups firmly-packed brown sugar * 1 cup granulated sugar * 1 cup evaporated milk * 1/2 cup butter * 1 jar marshmallow creams (5 oz. to 10 oz. jar) * 1 tsp. vanilla * 1 6-oz. pkg. (1 cup) Nestlé’s Butterscotch Morsels * 1/2 cup coarsely-chopped Diamond Walnuts * 1 6-oz. pkg. (1 cup) Nestlé’s Semi-Sweet Chocolate Morsels * 1/2 cup coarsely-chopped Diamond Walnuts
>Combine brown sugar, granulated sugar, evaporated milk and butter in saucepan. Bring to full boil, over moderate heat, stirring constantly. Boil 10 mins. over moderate heat, stirring occasionally. Remove from heat. Add marshmallow cream and vanilla, and stir till mixture is smooth. To 2 cups of hot mixture, add butterscotch morsels and 1/2 cup walnuts; stir till morsels are melted and mixture is smooth. Pour evenly into greased 9″ square pan. To remaining hot mixture, add chocolate morsels and 1/2 cup walnuts; stir till morsels are melted and mixture is smooth. Pour evenly over butterscotch mixture in pan. Chill till firm. Makes about 2-1/2 lbs.
*2: Front, Bottom*
>**BUTTERSCOTCH TOFFEE TOPPERS**
>*The glory of these cookies is the rich butterscotch and walnut topping.*
**Cookie Base:**
* 1-1/2 cups sifted flour * 3/4 cup firmly-packed brown sugar * 1/2 cup softened butter * 1/4 tsp. salt
>**Cookie Base:** Combine flour, sugar, butter, salt; mix till crumbly. Press evenly into bottom of 13″ x 9″x 2″ pan. Bake at 375F for 15 minutes.
>**Butterscotch Topping:** [Using a double boiler,] Combine butterscotch morsels, corn syrup, shortening, water, salt over hot (not boiling) water. Stir till butterscotch melts and mixture is smooth. Remove from water. Stir in walnuts. Spoon over top of baked cookie mixture and spread evenly. Bake at 75F for 10 minutes. Cool to lukewarm and cut into 2″ squares. Makes 2 dozen cookies.
>**ROCKY ROAD FROSTING**
>*This mellow frosting has bits of marshmallows and walnuts, just like Rocky Road candy.*
>[Using a double boiler,] Melt chocolate morsels over hot (not boiling) water. In box, mix sugar, butter, milk, and vanilla; beat in egg. Add melted chocolate, stirring until blended. Reserve 3/4 cup mixture. Stir marshmallows and walnuts into the remaining chocolate mixture. Fill and frost top of two 8-inch or 9-inch cake layers. Frost sides with reserved 3/4 cup of mixture.
>**SAVING WAYS**
>**Chocolate:** The semi-sweet variety, like all chocolate needs care. When cooked at too high a heat, it may burn or scorch; at too fast a heat it may not melt smoothly. To melt: If the recipe doesn’t call for added liquid, place Semi-Sweet Chocolate Morsels in double boiler or small bowl. Set over hot (not boiling) water.
>**Walnuts:** One pound of walnuts in the shell will yield about 2 full cups of kernels. For best keeping qualities, chop walnuts just when you’re ready to use them. To store: It’s best to shell walnuts and keep the kernels refrigerated in air-tight containers. Kept fresh, kernels break with a snap; taste crisp and clean.
{continued}
JsMomz
My grandfather was a regional sales rep for Diamond until early ‘80s. They even had a cake recipe named for him!
inboxnope
This is fantastic! Thank you for posting and taking the time to transcribe. Now to pick out what treat I’m making later.
3 Comments
Here’s a recipe pamphlet from Nestlé’s and Diamond Walnuts, originally published in the second half of 1968. During the 1960s the two brands advertised together, calling themselves the “Cookin’ Cousins”.
I also have some other Nestlé’s pamphlets from the same era that my mother saved (for their semi-sweet chocolate, milk chocolate, and mint-flavored morsels) that I’ll try to post later this year.
*(if you see any* transcription *errors, please let me know by replying to this comment)*
# RECIPE TRANSCRIPTIONS
*1: Front, Top*
>**TWO-TONE FUDGE**
>*Your whole family will love both sides*
* 2 cups firmly-packed brown sugar
* 1 cup granulated sugar
* 1 cup evaporated milk
* 1/2 cup butter
* 1 jar marshmallow creams (5 oz. to 10 oz. jar)
* 1 tsp. vanilla
* 1 6-oz. pkg. (1 cup) Nestlé’s Butterscotch Morsels
* 1/2 cup coarsely-chopped Diamond Walnuts
* 1 6-oz. pkg. (1 cup) Nestlé’s Semi-Sweet Chocolate Morsels
* 1/2 cup coarsely-chopped Diamond Walnuts
>Combine brown sugar, granulated sugar, evaporated milk and butter in saucepan. Bring to full boil, over moderate heat, stirring constantly. Boil 10 mins. over moderate heat, stirring occasionally. Remove from heat. Add marshmallow cream and vanilla, and stir till mixture is smooth. To 2 cups of hot mixture, add butterscotch morsels and 1/2 cup walnuts; stir till morsels are melted and mixture is smooth. Pour evenly into greased 9″ square pan. To remaining hot mixture, add chocolate morsels and 1/2 cup walnuts; stir till morsels are melted and mixture is smooth. Pour evenly over butterscotch mixture in pan. Chill till firm. Makes about 2-1/2 lbs.
*2: Front, Bottom*
>**BUTTERSCOTCH TOFFEE TOPPERS**
>*The glory of these cookies is the rich butterscotch and walnut topping.*
**Cookie Base:**
* 1-1/2 cups sifted flour
* 3/4 cup firmly-packed brown sugar
* 1/2 cup softened butter
* 1/4 tsp. salt
**Butterscotch Topping:**
* 1 6-oz. pkg. (1 cup) Nestlé’s Butterscotch Morsels
* 1/4 cup light corn syrup
* 2 Tbsps. shortening
* 1 Tbsp. water
* 1/4 tsp. salt
* 2 cups coarsely-chopped Diamond Walnuts
>**Cookie Base:** Combine flour, sugar, butter, salt; mix till crumbly. Press evenly into bottom of 13″ x 9″x 2″ pan. Bake at 375F for 15 minutes.
>**Butterscotch Topping:** [Using a double boiler,] Combine butterscotch morsels, corn syrup, shortening, water, salt over hot (not boiling) water. Stir till butterscotch melts and mixture is smooth. Remove from water. Stir in walnuts. Spoon over top of baked cookie mixture and spread evenly. Bake at 75F for 10 minutes. Cool to lukewarm and cut into 2″ squares. Makes 2 dozen cookies.
>**ROCKY ROAD FROSTING**
>*This mellow frosting has bits of marshmallows and walnuts, just like Rocky Road candy.*
* 1 6-oz. pkg. (1 cup) Nestlé’s Semi-Sweet Chocolate Morsels
* 2-1/2 cups sifted confectioners’ sugar
* 1/4 cup butter or margarine
* 3 Tbsps. hot, scalded milk
* 1 tsp. vanilla
* 1 egg.
* 1-1/2 cup miniature marshmallows
* 1 cup chopped Diamond Walnuts
>[Using a double boiler,] Melt chocolate morsels over hot (not boiling) water. In box, mix sugar, butter, milk, and vanilla; beat in egg. Add melted chocolate, stirring until blended. Reserve 3/4 cup mixture. Stir marshmallows and walnuts into the remaining chocolate mixture. Fill and frost top of two 8-inch or 9-inch cake layers. Frost sides with reserved 3/4 cup of mixture.
>**SAVING WAYS**
>**Chocolate:** The semi-sweet variety, like all chocolate needs care. When cooked at too high a heat, it may burn or scorch; at too fast a heat it may not melt smoothly. To melt: If the recipe doesn’t call for added liquid, place Semi-Sweet Chocolate Morsels in double boiler or small bowl. Set over hot (not boiling) water.
>**Walnuts:** One pound of walnuts in the shell will yield about 2 full cups of kernels. For best keeping qualities, chop walnuts just when you’re ready to use them. To store: It’s best to shell walnuts and keep the kernels refrigerated in air-tight containers. Kept fresh, kernels break with a snap; taste crisp and clean.
{continued}
My grandfather was a regional sales rep for Diamond until early ‘80s. They even had a cake recipe named for him!
This is fantastic! Thank you for posting and taking the time to transcribe. Now to pick out what treat I’m making later.