Thursday, July 9, 2020

Hollywood Orange Cream Cheese Carrot Cake (1984)

  • 8 oz cream cheese
  • 1-1/2 cups honey
  • 4 eggs
  • 1-1/2 cups oil
  • 1 tspn vanilla
  • 2 tbspns grated orange rind
  • 3 cups flour
  • 2 tspns baking powder
  • 2 tspns baking soda
  • 2 tspns cinnamon
  • 1 tspn salt
  • 2 cups grated carrots
  • 1 cup chopped nuts
  • 8 oz crushed pineapple. crushed
  • Orange cream cheese frosting (see below)
Cream together cream cheese and honey. Add eggs, 1 at a time, then oil, vanilla, and orange rind. In another bowl, blend flour, baking powder, baking soda, cinnamon, and salt. Fold into batter.

Stir in carrots, nuts, and pineapple. Pour batter into 2 greased 9-inch round cake pans, and bake at 350 degrees for 35 to 40 minutes. Cool and remove from pans, Frost with Orange Cream Cheese Frosting.

Orange Cream Cheese Frosting
  • 8 oz cream cheese, softened
  • 1 stick butter, softened
  • 1 lb box powdered sugar
  • 2 tspns grated orange rind
  • 1 tspn vanilla
Blend cream cheese and butter together. Add remaining ingredients and mix well. 

More "Lost" Cake Recipes
Zucchini Honey Cake (1974)
Classic Chocolate Pound Cake (1963)

(Origin - "The Hollywood Bowl Cookbook" published by The Performing Arts Council of the Music Center of Los Angeles County, 1984. Recipe by Rosalie Bate.)

Missouri Fudge Bars (1955)

  • 1 cup sugar
  • 4 tbspns butter
  • 1 egg, unbeaten
  • Pinch of salt
  • 1/2 tspn vanilla
  • 2 squares of chocolate, melted
  • 1/3 cup milk
  • 1 cup flour
  • 1 tspn baking powder, rounded
  • 1/2 cup pecans
  • Fudge frosting (see below)
Combine all above ingredients except fudge frosting, and bake at 350 degrees for 30 minutes.

Fudge Frosting
  • 1 cup sifted powdered sugar
  • 1 tbspn cocoa
  • 2 tbspns cream
  • 1 tbspn butter
Cook ingredients until the mixture boils around the side of the pan. Remove and beat until of spreading consistency. Cut while warm. 

Another "Lost" Fudge Recipe
Kentucky Bourbon Fudge Cake (1983)


(Origin - "Cook Book" published by The Congressional Club, Washington D.C., 1955. The Congressional Club was founded as a women's club in 1908, and included spouses of the President, Vice-President, cabinet members,  Congress members, and "women members of Congress." This recipe was provided by Margaret Hull Lynch of Missouri.)

Betty Crocker's Original Coconut Lemon Bars (1963)

  • 2 cups Gold Medal flour
  • 1/2 cup butter
  • 1/4 cup brown sugar (packed)
  • 3 eggs, well beaten
  • 2 cups brown sugar (packed)
  • 1/2 tspn salt
  • 1 cup finely shredded coconut
  • 1/2 cup raisins
  • 1/2 cup walnuts, chopped
  • 12 tspns lemon juice
  • 1 tspn grated lemon rind
Heat oven to 350 degrees (moderate). Measure flour after sifting. Mix flour, butter, and 1/4 cup brown sugar thoroughly. Press firmly into bottom of lightly greased oblong pan, 13-x-91/2-x-2-inch. Bake 10 minutes.

Mix eggs, 2 cups brown sugar, and salt together thoroughly. Stir in rest of ingredients. Spread evenly over the partially baked bottom layer. Bake about 25 minutes. Top will be lightly browned. Cut into 3-x-1-inch bars. bars when cool. Makes 28 bars. 

More "Lost" Cookie Recipes
Hollywood Bowl Cowboy Cookies (1984)
Jelly Meringue Bars (1979)

(Origin - "Betty Crocker's Cooky Book" published by General Mills, 1963. Yes, mine is a First Edition!) 

Mile High Coffee Marshmallow Pie (1955)

  • 1 9-inch baked pie shell
  • 30 marshmallows
  • 1 cup very strong black coffee
  • 1 tbspn butter
  • 1 cup of cream (whipped to make 2 cups)
  • 1/2 cup chopped nuts
Cut marshmallows into quarters. Put butter into hot coffee. Fold in quartered marshmallows.

Let cool until quite stiff, then fold in whipped cream. Pour into baked pie shell. Sprinkle top with nuts. 

Refrigerate. Serves 6. 

More "Lost" Coffee Recipes
Betty Crocker's Original Coffee and Spice Drop Cookies (1950)
Coffee Cloud Cake with Coffee Butter Frosting (1963)

(Origin - "Cook Book" published by The Congressional Club, Washington D.C., 1955. The Congressional Club was founded as a women's club in 1908, and included spouses of the President, Vice-President, cabinet members,  Congress members, and "women members of Congress." This recipe was provided by Dorothy M. Wiley, married to Sen Alexander Wiley of Wisconsin.)


Thursday, July 2, 2020

Peach Pecan Pie (1959)

  • pastry for 1 crust pie
  • 2 tbspns flour
  • 2 tbspns cornstarch
  • 1 cup sugar
  • 2 tbspns butter
  • 2 tbspns orange juice
  • 1 tbspn grated orange rind
  • 6 large peaches, sliced
  • 1/4 cup pecans
Line a 9-inch pie pan with pastry and form a fluted, standing rim. In a sauce pan, combine, and mix thoroughly the flour, conrstarch, and sugar. Add butter, orange juice, and rind, and bring mixture to a boil.

Add sliced peaches and pecans, then pour into pie shell. Bake in 450 degree oven for 10 minutes, then reduce to 35- degrees and continue baking for 30 minutes.  

(Handwritten notes on this vintage recipe direct to also add a small amount of nutmeg to taste, and "a bit of almond extract.")

More "Lost" Peaches Recipes
Rum Poached Peaches (1792)
Farmer's Butterscotch Peach Pie (1965)

("Origin - Be Milwaukee's Guest" by the Junior League of Milwaukee, 1959. This recipe was by Patricia Eilers Shaw.)

Thursday, June 25, 2020

Texas Buttermilk Pralines (1953)

  • 3 cups sugar
  • 1 tspn baking soda
  • 1 cup buttermilk
  • 1 tspn vanilla
  • 1 tbspn butter
  • 3 or more cups of pecans
Cook sugar, buttermilk, baking sioda, and butter until ti forms a soft ball in water.

Add vanilla and pecans. Cool. Drop by spoonfuls onto waxed paper.  

More "Lost" Recipes from Longview, Texas
Cinnamon Butter Sticks (1953)

(Origin - Longview Charity League Cookery of Longview, Texas, 1953.  Recipe by Mrs. H.M. Harrington.)

Classic Frozen Fruit Salad (1939)

  • 1 can pineapple (broken pieces)
  • 1 bottle, maraschino cherries
  • 1/4 lb pecans
  • 1 pint cream, whipped
  • 3 or 4 bananas
  • 2 tbspns cornstarch
  • 1/2 cup sugar
Drain fruit. (Open cans the night before and let drain.) To juice, add the 2 tablespoons of cornstarch, mixed with 2 tablespoons water and 1/2 cup of sugar. 

Cook the drained juice until quite thick. Cool, then add whipped cream and fruit. 

Place in freezing tray for at least 4 hours. Makes 12 servings.

More "Lost" Fruit Recipes
Native-American Strawberry Leather (1899)

(Origin - "Out of Vermont Kitchens" compiled by Trinity Mission of Trinity Church of Rutland, Vermont, and The Women's Service League of St. Paul's Church of Burlington, Vermont; 1939. This recipe was from Dorothy S. Jenney.)

Wisconsin Blueberry Batter Cake (1959)

  • 2 cups blueberries
  • Juice of 1/2 lemon
  • 3/4 cup sugar
  • 3 tbspns butter
  • 1/2 cup milk
  • 1 cup sifted flour
  • 1 tspn baking powder
  • 1/4 tspn salt
  • 1 cup sugar
  • 1 tbspn cornstarch
  • 1/4 tspn salt
  • 1 cup boiling water
Line a well-greased 8-inch square pan with blueberries sprinkled with lemon juice. Cream sugar and butter. Add milk alternately with flour, baking powder, and salt, which have been sifted together. 

Spread this batter evenly over the blueberries. Combine sugar, cornstarch, and salt, and sprinkle mixture over batter in the pan. Pour boiling water over all, and bake at 375 degrees for 1 hour. Serves 6.

More "Lost" Blueberry Recipes
White House Pickled Blueberries (1887)
Baked Blueberry Pudding with Vanilla Glaze (1939)

("Origin - Be Milwaukee's Guest" by the Junior League of Milwaukee, 1959. This recipe was by Martha Cherry Watts.)

Tuesday, June 16, 2020

Fresh Peach Crumb Cake (1976)

  • 1-1/2 sticks butter
  • 1-1/2 cups sugar
  • 4 eggs
  • 3 cups flour
  • 3 tspns baking powder
  • 1-1/2 tspns vanilla
  • 1/2 tspn cinnamon
  • 1/2 tspn nutmeg
Filling
  • 8 to 10 sliced fresh peaches
  • 1/3 cup brown sugar
  • 1/4 tspn cinnamon
Topping
  • 1/2 cup flour
  • 1/2 stick butter
  • 1/4 cup sugar
  • 1/2 tspn cinnamon
  • 1/4 tspn nutmeg
Combine top ingredients in order: butter, sugar, eggs. Add dry  ingredients, and mix well. Pour 1/2 of batter into greased 9-x-12-inch pan. 

Combine brown sugar and cinnamon with sliced peaches, and spread over batter in pan. Smooth remainder of batter over peaches. Combine topping ingredients and sprinkle over top. Bake at 350 degrees for 1 hour.

More "Lost" Recipes from "Passion for Peaches"
Summer Peach Dumplings (1976)

(Origin - "The Passion for Peaches Cookbook" by Gail McPherson, 1976.) 

Thursday, June 11, 2020

Williamsburg Coffee Crisp Cookies (1971)

  • 2/3 cup butter
  • 1/2 cup light brown sugar, packed
  • 1 egg, slightly beaten
  • 1 tspn rum extract
  • 2 cups sifted all-purpose flour
  • 1/8 tspn baking soda
  • 1/2 tspn baking powder
  • 1/2 tspn salt
  • 2 tbspns instant coffee
  • Pecans, chopped or halved
Preheat oven to 400 degrees 10 minutes before cookies at to be put in.

Grease cookie sheet. Cream butter and brown sugar. Add the egg and rum extract, and mix well.

Beat in the sifted dry ingredients. Shape dough into rolls 2 inches in diameter, wrap in waxed paper, and chill. When firm, cut into thin slices and top with pecans. Baked on prepared cookie sheet at 40 degrees for 12 to 15 minutes. Yields 36 cookies.

More "Lost" Recipes from Williamsburg
Williamsburg Banana Buttermilk Cake (1850)
Williamsburg Carrot Spice Cake (1850)

Origin - "The Williamsburg Cookbook" by Letha Booth and the Staff of Colonial Williamsburg, published by The Colonial Williamsburg Foundation, 1971.)