Wednesday, November 9, 2022

Honey Buttermilk Pumpkin Cake with Pecans (1985)

  • 1/2 cup butter
  • 1 cup sugar
  • 2 eggs
  • 1/2 orange, grated (3 heaping tbspns)
  • 3/4 cup buttermilk
  • 1/2 cup honey
  • 1 cup flour
  • 1 cup whole wheat flour
  • 1 tspn baking powder
  • 1 tspn baking soda
  • 3 tspns pumpkin pie spice
  • 1 cup yellow raisins
  • 1 cup chopped pecans
Cream butter with sugar. Beat in eggs, orange, buttermilk, and honey, beating well after each addition. Stir together the remaining ingredients and add all at once, beating until blended. Do no overbeat.

Spread batter into a greased10-inch tube pan, and bake in a 325 degree oven for 45 minutes, or until a cake tester, inserted in center. comes out clean. Allow to cook in pan. When cool, sprinkle top with a little sifted powdered sugar. Serves 8 to 10.

More Recipes by Renny Darling
Eggnog Spice Cake with Bourbon (1985)
Cheddar Cheese Muffins (1985)

(Origin - "Coffee Cakes and Quick Breads" by Renny Darling, 1985.)

Farmer's Pumpkin Chiffon Pie (1979)

  • 1 envelope unflavored gelatin
  • 1/3 cup brown sugar, packed
  • 1/4 tspn salt
  • 1 tspn ground cinnamon
  • 1/4 tspn ground allspice
  • 2 eggs, separated
  • 3/4 cup evaporated milk
  • 1/4 cup water
  • 3/4 cup mashed pumpkin
  • 1/4 cup sugar
  • 1 9-inch baked pie shell
  • 1 cup heavy cream
  • 2 tbspns sugar
  • 1 tspn vanilla
Combine gelatin, brown sugar, salt, cinnamon, allspice, egg yolks, evaporated milk, water, and pumpkin in top of double boiler. Beat until smooth, using rotary beater. Cook, stirring constantly, over simmering water until mixture thickens, 5 to 7 minutes. Remove from heat.

Place double boiler top in bowl of iced water. Stir until mixture is room temperature. Remove from iced water, and set aside.

Beat egg whites in bowl until foamy, using electric mixer at high speed. 
Gradually add 1/4 cup sugar, beating until stiff, glossy peaks form. Fold pumpkin mixture into egg white mixture. our into baked pie shell. Chill in refrigerator until set.

Whip heavy cream 2 tablespoons sugar, and vanilla into chilled bowl until soft peaks form, using electric mixer at high speed. Spoon puffs of whipped cream on top of pie. Makes 6 to 8 servings.

More "Lost" Pumpkin Pies
Libby's Original Pumpkin Pie (1954)
Libby's Pumpkin Coffee Pie with Chocolate Crust (1984)

(Origin - "Farm Journal's Complete Home Baking Book" by Elise W Manning, 
Farm Journal Food Editor, 1979.)

Farmer's Pumpkin Drop Cookies with Raisins (1973)

  • 1/3 cup shortening
  • 1 cup sugar
  • 1 cup canned pumpkin
  • 2 eggs
  • 1 tspn lemon juice  
  • 1 tspn vanilla
  • 2 1/4 cups unsifted flour
  • 2 tspns baking powder
  • 1 tspn ground cinnamon
  • 1 tspn ground allspice
  • 1/2 tspn salt
  • 1/4 tspn ground ginger
  •  1 cup raisins
  • 1/2 cup flaked coconut
  • 1/2 cup chopped walnuts     
Cream together shortening and sugar until light and fluffy. Beat in pumpkin, eggs, lemon juice, and vanilla, and blend well.

Sift together flour, baking powder, cinnamon, allspice, salt, and ginger. Gradually stir into creamed mixture. Stir in raisins, coconut, and walnuts. Drop by heaping teaspoonfuls 2 inches apart on greased baking sheet. 

Bake in moderate oven (350 degrees) 10 to 12 minutes. Remove from pan. Cook on racks. Makes about 4 dozen.

More "Lost" Pumpkin Recipes
Easy Pumpkin Cupcakes (1984)
Honey-Walnut Pumpkin Pie (1963)

(Origin - "Family Favorites from Country Kitchens" by the Farm, edited by Elise W. Manning, Farm Journal Food Editor, 1973.)

Tuesday, October 25, 2022

Hawaiian Teriyaki Turkey Legs (1984)

  •  2 turkey legs
  • 1 bottle teriyaki sauce
  • 1/4 cup brandy
  • 5 green onions, cut in 2 pieces
Arrange turkey legs in a 3-quart shallow casserole dish. 

Combine teriyaki sauce and brandy. Pour over turkey. Cover with foil, and refrigerate overnight, turning once.

Top with green onions. Bake turkey and marinade, covered with foil, in 350-degree oven for 45 minutes.  

Makes 4 servings. Can also use turkey drumsticks or wings for this recipe.

More "Lost" Turkey Recipes
Deviled Turkey (1890)

(Origin - "Hawaiian Plantations Recipe Collection" by Hawaiian Plantations, a subsidiary of Castle and Cook, Inc. and by Barbara B. Gray, Editor, 1984. Most recipes presented by permission of the Junior League of Honolulu, Inc.) 

Date Cream Pumpkin Pie (1970)

  •  2 cups canned pumpkin
  • 3/4 cup sugar
  • 2 tbspns flour
  • 1/2 tspn salt
  • 1 tspn ginger
  • 1 tspn cinnamon
  • 2 eggs, beaten
  • 2 cups milk, scalded
  • 1 cup whipped cream
  • dates, cut up
  • 1 baked pie shell
Mix pumpkin and dry ingredients. Add to scalded milk in double boiler. then stir in beaten eggs.

Cook until it thickens. Cool in refrigerator. Before serving, pour mixture into baked pie shell. Dot with diced dates, then cover with whipped cream. 

This is very good if mixture is made the day before it is served. Services 6 to 8.

More "Lost" Pumpkin Pie Recipes
Honey-Walnut Pumpkin Pie (1963)

(Origin - "The Congressional Club Cookbook" by the Congressional Club of Washington D.C., 1970. Recipe by Mrs. Joseph A. Herbert, Jr, daughter of former Senator A.J. Gronna of North Dakota.) 

Farmers' Pumpkin Pecan Cupcakes (1984)

  •  2 cups sifted flour
  • 4 tspns baking powder
  • 1/2 tspn salt
  • 1/2 tspn pumpkin pie spice
  • 2/3 cup granulated sugar
  • 2/3 cup packed brown sugar
  • 1/2 cup shortening
  • 1 cup mashed, cooked pumpkin
  • 1/4 cup milk
  • 2 eggs
  • 1 cup chopped pecans
In a large bowl, sift together the flour, baking powder, salt, and pumpkin spice, and set aside.

In another large bowl, using mixer at medium speed, beat granulated sugar, brown sugar, and shortening until light and fluffy. Beat in pumpkin, milk, and eggs until blended.

Reduce speed to low, and beat in dry ingredients until well blended. With spoon, stir in chopped pecans.

Spoon batter into 24 paper-lined 2 1/2-inch muffin-pan cups, filling two-thirds full. Bake in 350-degree oven 30 minutes or until toothpick inserted in center comes out clean. Serve warm or cold. Makes 24 cupcakes.

More "Lost" Pumpkin Recipes
Libby's Pumpkin Pancakes (1984)
Autumn Pumpkin Apple Bread (1982)

(Origin - "Farm Journal's Best-Ever Vegetable Recipes" by the Food Editors of the Farm Journal, 1984.)

Thursday, October 13, 2022

Farmers' Caramel Chocolate Cake Squares (1978)

  •  14 oz bag caramels
  • 2/3 cup evaporated milk
  • 18 oz package Swiss chocolate cake mix
  • 3/4 cup melted butter
  • 6 oz package semisweet chocolate pieces
  • 1 cup chopped walnuts
Combine caramels and 1/3 cup of evaporated ilk in double boiler top. Cover, and place over boiling water. Stir until melted. Keep warm over hot water.

Combine cake mix, melted butter, and remaining 1/3 cup evaporated milk in bowl. Beat with electric mixer at medium speed 2 minutes, scraping bowl occasionally. Spread one half of batter in greased 13-x-9-x2-inch baking pan.

Bake in 350 degree oven 6 minutes. Cool 2 minutes. Spread caramel mixture carefully over baked layer. Sprinkle with chocolate pieces. Stir 1/2 cup walnuts into remaining batter, and drop by spoonfuls over all. Sprinkle with remaining 1/2 cup walnuts.    

Bake in  350 oven 18 minutes. Cool in pan on rack. Cut into 3-x-1-inch bars. Makes 36.

More "Lost" Chocolate Recipes
Hershey's Chocolate Pecan Pralines (1934)

(Origin - "Farm Journal's Choice Chocolate Recipes" by Farm Journal Editors Elise W. Manning and Patricia A. Ward, 1978.)

Thursday, October 6, 2022

Southern Creole Tomatoes with Bacon (1951)

  • 6 slices bacon
  • 2 onions, chopped
  • 2 dozen large, firm tomatoes
  • 8 hard-boiled eggs
  • Bread crumbs
  • 3/4 cup butter
  • Salt and pepper, to taste
  • 2 tbspns parsley, minced
Cook bacon until crisp. Drain chop, and set aside. I the pan, leave just enough bacon grease to tenderize the chopped onions. Add to this the pulp, scooped carefully with a teaspoon, from the tomatoes. Do not scrape tomato shells too thin.

To the above mixture add the mashed eggs, and enough bread crumbs to make a firm mixture. Season with butter, salt, pepper, and minced parsley; if necessary, add a little canned tomato juice. Add the bacon last, and stuff the tomato shells. Sprinkle tops with buttered bread crumbs.

Place the stuffed tomatoes in a pan and bake in moderate oven (350 degrees) until thoroughly heated and buttered bread crumbs on to are browned. Do not cook long enough for tomatoes to lose shape. Serve hot.

(Note - This recipe likely dates to the mid-1800s or earlier. "A descendent of General Francis Marion," an American Revolutionary War leader, gave this recipe "to Mrs. Eugene E. Gray of Winston-Salem, North Carolina. This is the famous dish, given to me by Mrs. Gray's daughter, Mrs. Don E. Scott.")

More "Lost" Tomato Recipes
Old-Time Tomato Cookies (1926)

Origin - "Marion Brown's Southern Cook Book" published by the University of North Carolina Press, Chapel Hill, 1951. Recipe by Mrs. Don E. Scott.) 

Wednesday, October 5, 2022

Alabama Chicken Cream Gravy (1972)

  • Cooking fat from chicken
  • 3 tbspns flour
  • Freshly ground black pepper
  • 2 dashes Tabasco
  • 2 cups milk
Pour through a sieve the fat left in the skillet after frying chicken. Return 2 to 3 tablespoons of the fat to the skillet, along with the brown particles remaining in the sieve.

Turn the heat to high, add the flour and stir, picking up the browned bits remaining in the skillet, until flour is medium brown. Turn heat off.

Add a generous sprinkling of the black pepper and Tabasco. Pour in the milk all at once, then turn heat to medium high and stir constantly until gravy thickens. The consistency should be similar to that of heavy cream.  Yield: 2 cups.

More "Lost" Gravy Recipes
Fried Ham and Ham Gravy (1967)

(Origin - "The New York Times Southern Heritage Cookbook" by Jean Hewitt, 1972.)

Farmer's Butternut Squash Bread (1984)

  • 3 1/2 cups sifted flour
  • 3 cups sugar
  • 1 1/2 tspns salt
  • 1 1/2 tspns baking soda
  • 1 tspn ground cinnamon
  • 1 tspn ground nutmeg
  • 1 cup vegetable oil
  • 4 eggs
  • 2 cups mashed, cooked butternut squash
  • 2/3 cup water
Into a large bowl, sift together first 6 ingredients. Set aside.

In medium bowl, stir oil and remaining ingredients until well blended. Stir in to dry ingredients, mixing just until moistened.

Pour batter into 2 greased and waxed paper-lined 9-x-5-x-3-inch loaf pans. Bake in 350 degree oven 1 hour 15 minutes or until toothpick inserted in center comes out clean.

Cool in pans 10 minutes. Remove, and cool completely on racks. Makes 2 loaves.

More "Lost" Squash Recipes
Yellow Squash Muffins (1984)
Classic Autumn Squash and Bacon Casserole (1967)

(Origin - "Farm Journal's Best-Ever Vegetable Recipes" by the Food Editprs pf the Farm Journal, 1984.)