Wednesday, March 29, 2023

Alabama Buttermilk Pie (1925)

  • 2 large eggs
  • 1 1/3 cups sugar
  • 1 tbspn flour
  • 1 1/3 cups buttermilk
  • 1/3 cup melted butter
  • 1 tspn vanilla
  • Pinch of salt
  • 1 9-inch unbaked pie shell
1. With a wooden spoon, mix together the eggs, sugar, and flour. Mix in the buttermilk, then blend in the melted butter thoroughly. Stir in vanilla and salt.

2. Pour filling into the unbaked pie shell, and bake in a moderate oven (350 degrees) for 10 minutes. Reduce heat to low (300 degrees) and continue baking pie for 40 to 45 minutes or until it is puffy and golden (but not brown). If you nudge the pie pan, the filing should quiver slightly in the center. 

3. Remove pie from oven and cool to room temperature before serving. The filling will fall somewhat, but that is as it should be. 

"This tart, smooth, ivory-hued pie dates to the days when women churned their own butter and as a result, had plenty of buttermilk on hand." 

More "Lost" Buttermilk Recipes
English Clove Buttermilk Cake (1976)
Williamsburg Banana Buttermilk Cake (1850)

(Origin - "The Grass Roots Cookbook" by Jean Anderson, published by  New York Times Books, 1977.) 

Hadassah Lemon Cheese Cake Squares (1972)

  •  5 tbspns butter
  • 1/3 cup brown sugar
  • 1 cup sifted all-purpose flour
  • 1/4 cup ground walnuts
  • 1/2 cup granulated sugar
  • 8 oz cream cheese, softened
  • 1 egg
  • 2 tbspns milk
  • 1 tbspn lemon juice
  • 1/2 tspn vanilla
Cream butter and brown sugar together. Add flour and walnuts, and mix well. Set aside 1 cup of mixture for topping.

Press remainder in bottom of 8-x-8-x-2-inch pan. Bake at 350 degrees for 12 to 15 minutes.

Blend granulated sugar and cream cheese until smooth. Add egg, milk, lemon juice, and vanilla. Beat well and pour over bottom crust. Sprinkle with topping and return to oven. Bake for 25 minutes more.

Cool, chill, and cut into squares. Makes 16 to 20 squares. 

More "Lost" Desert Recipes
Classic Pineapple Upside-Down Cake (1950)
American Coffee Pie (1924)

(Origin - "Rochester Hadassah Cook Book" published by the Rochester, New York Chapter of Hadassah, 1972. Recipe contributed by Myrna LaBaer.)  

Classic Chicken Divan Casserole (1969)

  •  1  5-to-6 lb chicken
  • 1/2 cup flour
  • 1 cup milk
  • 2 cups chicken broth
  • 1 cup mayonnaise
  • 1 tspn lemon juice
  • 1 tspn curry powder 
  • 1 bunch broccoli, cooked
  • Buttered bread crumbs
Cook chicken until tender. Drain and reserve broth. Remove bones and skin.

Combine flour, milk, and chicken broth in saucepan. Cook together until thick. Remove from heat. Add mayonnaise, lemon juice, and curry.

Place chicken and broccoli in layers in casserole. Pour sauce over top. Cover with bread crumbs.

Bake for 45 minutes in 350-degree oven. Yield: 6 to 8 servings.

More "Lost" Chicken Recipes
Mormon Chicken and Dumplings (1967)

(Origin - "Republican Woman's Cookbook - Meats" published by the National Federation of Republican Women, " 1969. Introduction by First Lady Pat Nixon. Recipe contributed by Mrs. William Roger, wife of Secretary of State, Washington D.C.) 

Crabmeat Casserole with Bacon (1952)

  • 1/2 lb crabmeat (chopped or flaked)
  • 1 tomato, sliced
  • 3 strips bacon
  • Buttered bread crumbs
  • 1/2 tbspn butter
  • 1/4 cup water
  • 1/2 clove garlic, chopped
  • 1/2 cup grated sharp cheese
  • 1 tbspn flour (heaping)
  • 1/2 tspn dry mustard
  • 1 tbspn vinegar
  • 3/4 cup milk
  • 1/2 tspn salt
  • Red pepper
Combine butter, garlic, water, and cheese in double boiler, and cook 10 minutes over hot water. Mix flour mustard, vinegar, and stir milk into this. Add salt and pepper.

When mixed, add slowly to cheese mixture, and cook until quite thick. Put crabmeat in a buttered baking dish. Pour cheese cheese sauce over it. and top with bread crumbs. Cover top with tomato slices and bacon.

Cover the cook 35 minutes in 400 degree over. Just before serving, remove cover and brown bacon. Serves 4.

More "Lost" Shellfish Recipes
Celery Victor with Crab Legs or Shrimp (1946)
Shrimp Stroganoff (1978)

(Origin - "The Memphis Cook Book" published by The Junior League of Memphis, 1952. This recipe was contributed by Mrs. Keith M. Spurrier, Jr.) 

Tuesday, March 14, 2023

Buttery Butterscotch Cutout Cookies (1986)

  • 3 cups all-purpose flour
  • 1 cup butterscotch chips, melted
  • 1/2 cup granulated sugar
  • 1/2 cup firmly packed brown sugar
  • 1 cup butter, softened
  • 1 egg
  • 2 tbspns milk
  • 2 tspsns vanilla
  • Powdered sugar for sprinkling
In a large bowl, combine flour, melted butterscotch chips, granulated sugar, brown sugar, butter, egg, milk, and vanilla. Beat at low speed, scraping bowl often, until well mixed, 1 to 2 minutes.

Divide dough into halves. Wrap in waxed paper, and refrigerate until firm, 1 to 2 hours.

Heat oven to 375 degrees. Roll out dough on well-floured surface to 1/8-inch thickness. Cut out shapes with 2 1/2-inch cookie cutter. Place 1 inch apart on ungreased cookie sheets. 

Bake for 5 to 8 minutes, or until edges are lightly browned. Remove immediately and cool completely. Sprinkle with powdered sugar or decorate as desired. 

More "Lost" Butterscotch Recipes
Butterscotch Crumb Fruit Muffins (1948)
Betty Crocker's Classic Butterscotch Sauce (1950)

(Origin - "Land 'O Lakes Cookie Collection" published by Outlet Book Co, a Random House Company; 1986.) 

Waikiki Pineapple Rolls (1983)

  • 1/2 cup firmly packed light brown sugar
  • 2 tbspns all-purpose flour
  • 3 tbspns butter
  • 1 can (8 1/4 oz) crushed pineapple, drained
  • 1/2 cup pecan halves
  • 8 brown-and-serve rolls, uncooked
Combine brown sugar and flour in saucepan. Add butter, pineapple, and pecans. Heat mixture over low heat until butter melts, stirring constantly.

Pour mixture into a greased 8-inch round cake pan. Place rolls, top side down, in pineapple mixture.

Bake 10 to 12 minutes at 400 degrees. Remove from oven and invert onto serving plate. Serves 8.

More "Lost" Rolls
Yogurt Carrot Drop Biscuits (1975)
Southern Corn and Pecan Spoon Bread (1847)

(Origin - "Pots, Pans, and Pioneers III" by the Telephone Pioneers of America, Louisiana Chapter No. 24, 1983. Recipe by Marilou Bridges of Shreveport, Louisiana.)

Georgia Orange Rice (1977)

  • 2/3 cup celery with leaves, chopped
  • 2 tbspns onion, finely chopped
  • 1/4 cup butter
  • 1 1/2 cups water
  • 2 tbspns orange rind, grated
  • 1 cup orange juice
  • 1 tspn salt
  • 1/8 tspn dried thyme
  • 1 cup raw long-grain rice
Sauté celery and onion in butter until tender. 

Add water, orange rind, orange juice, salt, and thyme, and bring to a boil. Slowly add rice. 

Reduce heat and cook uncovered for 25 minutes or until rice is tender.  Serves 6. 

More "Lost" Rice Recipes
Peg Bracken's Wild Rice with Bacon (1960)
Fried Rice with Bacon (1958)

(Origin - "Tea-Time at the Masters - A Collection of Recipes" by The Junior League of Augusta, Georgia, 1977.)

Lemon Chiffon Muffins (1976)

  • 1/2 cup softened butter
  • 1/2 cup sugar
  • Grated peel of 1 lemon
  • 2 tbspns milk
  • 2 eggs, separated
  • 3 tbspns lemon juice
  • 1 cup all-purpose flour
  • 1 tspn baking powder
  • 1/4 tspn salt
  • 1/4 cup chopped nuts
  • 1 tbspn sugar
  • 1 tspn nutmeg
1. Cream butter, sugar, lemon peel,  milk, and egg yolks in a mixing bowl until light and fluffy. Beat in lemon juice.

2. Combine flour, baking powder, and salt in a separate bowl. Add to batter and mix just until blended.

3. Beat egg whites until soft peaks form. Fold into batter.

4. Spoon into 12 greased muffin-pan wells. sprinkle with a mixture of nuts, sugar, and nutmeg.

5. Bake at 375 degrees 15 to 20 minutes, or until done.

More "Lost" Muffin Recipes
Sunset's Corn Pineapple Muffins (1963)
Vermont Butter Apple Muffins (1939)

(Origin - "Bread & Soup Cookbook" by the Culinary Arts Institute," 1976.)

Classic Yellow Squash Casserole with Cheese (1983)

  • 3 lbs yellow squash, sliced
  • 3 tbspns bacon drippings
  • 1/2 tspn salt+
  • 1 cup sharp Cheddar cheese, grated
  • 1/2 cup milk
  • Small amount of water
  • 1 medium onion, chopped
  • 1 cup cracker crumbs
  • 1/4 tspn black pepper
  • 3 tspns butter
  • 1 egg, beaten
Sauté onion in bacon drippings. Add squash and small amount of water. Cook until squash is tender.

Remove from heat. Add remaining ingredients, reserving 1/2 of Cheddar cheese. Pour into baking dish, and sprinkle remaining cheese on top.

Bake at 350 degrees for about 20 to 25 minutes. 

More "Lost" Squash Recipes
Yellow Squash Muffins (1984)
Early American Squash Pie (1841)

(Origin - "Pots, Pans, and Pioneers III" by the Telephone Pioneers of America, Louisiana Chapter No. 24, 1983. Recipe by Audrey Alexius of Covington, Louisiana.)

Monday, March 6, 2023

Banana Cake with Milky Way Frosting (1980)

  • 6 large bananas, mashed
  • 2 tspns baking soda
  • 2 cups sugar
  • 2/3 cup butter
  • 3 eggs, unbeaten
  • 1 tspn vanilla
  • 3 cups sifted flour
  • 1/2 tspn salt
  • Milky Way Frosting (see below)
Preheat oven to 350 degrees. Mash bananas, add baking soda and vanilla, and set aside. Cream butter and sugar, adding eggs one at a time, beating after each addition.

Stir in banana mixture alternately with flour and salt. Bake for 40 minutes in a tube pan, or 3 or 4 layers in 9-inch cake pans. When cake has cooled, ice with the following frosting:

Milky Way Frosting
  • 1 1/4 cups brown sugar
  • 2 tbspns flour
  • 7 tbspns milk
  • 1 tbspn butter
  • 3 Milky Way candy bars
Slice the Milky Ways into small pieces. Bring the sugar, flour, milk, and butter to a boil. Boil for 2 minutes. Add Milky Way pieces, and beat until ready to spread. 

More "Lost" Cake Recipes
Louisiana Praline Cake (1959)
Marshmallow Cream Cake (1978)

(Origin - "Miss Daisy Entertains" by Daisy King, owner of Miss Daisy's Tearoom in Nashville, Tennessee, 1980.)