Thursday, November 12, 2020

Libby's Pumpkin Coffee Pie with Chocolate Crust (1984)

Crust

  • 1 package (6 oz) semi-sweet real chocolate morsels
  • 3 tbspns shortening
  • 1 cup finely chopped walnuts
In a saucepan, melt chocolate morsels and shortening over low heat. Stir in nuts.  Cool slightly. Spread evenly on bottom and sides of buttered 9-inch pie plate.

Filling
  • 1 envelope unflavored gelatin
  • 1/4 cup cold water
  • 1 package (8 oz) cream cheese, softened
  • 1 1/2 tspns instant coffee granules
  • 3/4 cup sugar
  • 1 cup Libby's solid pack pumpkin
  • 1 cup whipping cream, whipped
Soften gelatin in cold water; stir over low heat until dissolved. Combine cream cheese, sugar, and coffee granules, mixing until well blended. Add pumpkin; mix well.  

Gradually add gelatin to cream cheese mixture, mixing until blended. Chill until thickened but not set, then fold in whipped cream. Spoon into crust. Chill until firm.

Garnish with additional whipped cream and chocolate morsels, if desired. Yields one 9-inch pie.

More "Lost" Pumpkin Recipes
Pumpkin Candy (1837)
Libby's Savory Pumpkin Quiche with Bacon (1984)

(Origin - "The Great Pumpkin Cookbook" by the home economists in Libby's Home Economics & Consumer Service Dep't, 1984)

Thursday, November 5, 2020

Ginger Snap Pumpkin Flourless Cake with Walnuts (1985)

  • 3 eggs
  • 3/4 cup sugar
  • 2/3 cup pumpkin puree
  • 2 1/4 cups ginger snap cookie crumbs
  • 1 1/2 tspns pumpkin pie spice
  • 1 cup chopped walnuts
  • 1/2 cup golden raisins
  • 1 tspn vanilla
  • Cognac cream frosting (see below)

Beat eggs with sugar for about 3 minutes or until eggs are light and fluffy. Beat in pumpkin until blended. Beat in the remaining ingredients until blended.

Spread batter into a buttered 9-inch pie pan, and bake in a 350 degree oven for about 40 to 45 minutes, or until cake tester inserted in center comes out clean. Allow to cool, and then frost with Cognac Cream frosting. 

Refrigerate for 4 to 6 hours. Serves 8. Cake can be frozen with or without frosting.  (Note - This recipe doesn't call for flour, but flour may be present in the ginger snap cookie crumbs.)

Cognac Cream Frosting
  • 1 cup cream
  • 2 tbspns sugar
  • 1/2 tspn vanilla
  • 1 tbspn Cognac
Beat cream with sugar until soft peaks form. Add vanilla and Cognac, and beat until cream is stiff. 

More "Lost" Cake Recipes
Shaker Cider Cake (1880)
Williamsburg Carrot Spice Cake (1850)

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

Country Soup in a Pumpkin (1975)

  • 1 1/2 cups fresh bread crumbs from leftover rolls or firm  bread
  • 1 unblemished pumpkin with good stem (6 - 7 lbs)
  •  6 tbspns butter
  • 2 cups finely chopped onions
  • Nutmeg to taste
  • Freshly ground pepper to taste
  • 1 cup coarsely rated Swiss cheese
  • 1/4 cup freshly grated Parmesan cheese
  • 6 cups turkey stock, made from the carcass and giblets
  • 1 bay leaf
  • 1/2 cup heavy cream
  • Chopped flat-leaf Italian parsley
  • Salt
Preheat oven to 300 degrees. Spread the bread crumbs in a shallow roasting pan and dry in the oven for 15 minutes, stirring constantly. Remove pan.  Increase oven heat to 400 degrees.

With a sharp knife, cut a cover 4-inches in diameter out of the top of the pumpkin. With a long-handled spoon, scrape out the seeds and stringy material from the inside. Sprinkle the inside lightly with salt.

Heat the butter in a heavy skillet and cook the onions in it until tender and translucent. Stir with bread crumbs and cook 2 minutes., or until butter has been absorbed. Stir in 1 teaspoon of salt, and the nutmeg and black pepper.

Remove from the heat and stir in the cheeses. Spoon the mixture into the pumpkin. Pour in the turkey stock until it reaches within 1-inch of the rim. Place bay leaf on top and replace the pumpkin cover.

Place the pumpkin in a buttered baking dish, and bake 1 1/2 hours, or until the pumpkin begins to soften and the soup is bubbling. Reduce oven heat to 350 degrees and bake 30 minutes longer. Pumpkin should be tender but hold its shape. If pumpkin starts to brown, cover with aluminum foil.

Just before serving, remove the cover and stir in cream, and chopped Italian parsley. Serve the soup with s scraping of pumpkin.  Yieid: 8 servings.

More "Lost" Soup Recipes
Louisiana Turkey Bone Gumbo (1972)
San Francisco Old-Time Minestrone Soup (1867)

(Origin - "The New York Times Cookbook for Special Occasions" by Jean Hewitt, 1975.) 

Thursday, October 22, 2020

Farmer's Pumpkin Cake (1959)

  • 1/2 cup shortening
  • 1 cup sugar
  • 1 cup brown sugar, firmly packed
  • 2 eggs, beaten
  • 1 cup cooked, mashed pumpkin
  • 3 cups sifted cake flour
  • 4 tspns baking powder
  • 1/4 tspn baking soda
  • 1/2 cup milk
  • 1 cup chopped walnuts
  • 1 tspn maple flavoring
  • Harvest Moon frosting (see below)

Cream shortening and slowly add sugars, eggs, and pumpkin.

Sift together flour, baking powder, and baking soda. Add alternately with milk to creamed mixture. Fold in walnuts and maple flavoring.

Pour into 3 greased 8-inch layer cake pans. Bake in moderate oven, 350 degrees, for 30 minutes. Cool on racks. Put cake layers together with Harvest Moon frosting. Frost sides, bringing frosting slightly over top edge. Frost top.

Harvest Moon Frosting - Combine in double-boiler 3 egg whites, 1 1/2 cups brown sugar, firmly packed, dash of salt, and 6 tablespoons of water. Beat well, and place over rapidly boiling water. Cook 7 minutes, beating constantly, or until frosting will stand in peaks. 

Remove from boiling water, and add 1 teaspoon vanilla. Beat until thick enough to spread. Makes enough frosting for a 3-layer cake.

To Cook Pumpkin - Select bright-colored, unblemished pumpkins. Three pounds of raw pumpkin make 3 cups of cooked, mashed pumpkin. Cut pumpkin in half, and remove seeds and stringy portion. Cut pumpkin in small pieces, and peel. Cook, uncovered, in 1 inch of boiling, salted water for 25 to 30 minutes, or until tender. Drain and mash. Season as recipe directs.

More "Lost" Farmer's Recipes
Farmer's Pineapple Nut Cake (1972)
Farmer's Cinnamon Coffee Squares with Butter Icing (1972)

(Origin - "Farm Journal's Country Cookbook" edited by Nell B. Nichols, 1959.)

Cranberry Buttermilk Sherbet (1972)

  • 1 envelope unflavored gelatin
  • 1/4 cup lemon juice
  • 3 cups cranberry juice cocktail
  • 2 cups buttermilk
  • 1 1/2 cups sugar
  • 1 tspn nutmeg

Sprinkle the gelatin over the lemon juice and let stand 5 minutes. Heat gently, until the gelatin dissolves.

Add the remaining ingredients, stirring until the sugar dissolves. Pour into an ice cube tray or metal pan, and freeze until mushy.

Scoop mixture into a bowl, and beat until smooth and fluffy. Return to freezer and freeze until firm. Yield is 5 cups.

More "Lost" Sherbet Recipes
Orange Milk Sherbet (1946)
White House Raspberry Sherbet (1887)


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

Breakfast Cookies with Bacon (1976)

  • 1 cup unsifted all-purpose flour
  • 3/4 cup sugar
  •  1/4 tspn baking soda
  • 1 egg
  • 1/2 cup well-drained crisp bacon, broken into bits (8 to 10 slices)
  • 1/2 butter, softened
  • 2 cup Raisin Bran
  • 1/2 tspn vanilla

Measure flour, sugar, and baking soda in bowl. Mix well.

Add bacon pieces, egg, and butter. Mix well until all ingredients are blended. Then add Raisin Bran and vanilla. 

Drop by spoon on ungreased baking sheet. Bake at 375 degrees, 13 to 15 minutes or until cookies are lightly browned, but still soft. Cool slightly before removing from pan. Makes 2-1/2 to 3 dozen.

More "Lost" Bacon Recipes
Fried Peaches with Bacon (1976)
Hot Dandelion Dressing with Bacon (1946)

(Origin - "River Road Recipes II - A Second Helping" published by the Junior League of Baton Rouge, 1976. Recipe was contributed by Mrs. J.W.C. Wright, Jr.) 

Old-Time Sweet Carrot Jam (1914)

 

"Boil the  carrots till they are tender.  Drain and mash them through a colander. 

"For each pound of carrot pulp, allow one pound of sugar and the juice of one lemon. 

"Boil slowly until the mixture jellies and then set away in glasses."

("Although this is composed of the humblest ingredients, it never fails to prove pleasing... Not only because it is really delicious, but for the reason that it is apt to provoke a guessing contest.")

More "Lost" Carrot Recipes
Cream of Carrots Soup (1940)
Cheese-Scalloped Carrots (1963)

(Origin - "Old-Time Farmhouse Cooking - Rural American Recipes" by Barbara Swell, 2003. This recipe was taken from a 1914 newspaper clipping.)

Duncan Hines' Salted Peanut Cornflake Cookies (1939)


Blend together 1 cup butter, melted, and 2 cups brown sugar. Beat 2 eggs well, and add to the butter and brown sugar.

Sift together and add to the mixture:

  • 2 cups flour
  • 1 tspn baking powder
  • 1 tspn soda
  • 1 tspn salt
Stir into mixture the following:
  • 1 cup whole salted peanuts
  • 2 cups oatmeal
  • 1 cup Cornflakes
Drop on cookie sheet. Bake in 350-degree oven for 15 to 20 minutes.

More "Lost" Peanut Recipes
Farmer's Chocolate Peanut Pie (1965)
Scalloped Onions and Peanuts (1927)

(Origin - "Adventures in Good Eating and the Art of Carving" by Duncan Hines and Clara Hines, 1939. This recipe was contributed by The Ruttger's Lodge in Deerwood, Minnesota. Duncan Hines (1880 to 1959) was " was an American pioneer of restaurant ratings for travelers," and penned a food column in newspapers during the 1940s and 1950s.)

Yankee Baked Apples and Onions (1963)

  • 12 medium tart apples, peeled and sliced
  • 3 medium onions, peeled and sliced 
  • 3 tbspns butter
  • 1 tspn salt
  • Pinch of pepper
  • 1/2 cup dry breadcrumbs
  • 1 tbspn butter (for breadcrumbs)
  • 1/2 cup water
Place about half the apples in bottom of a buttered baking dish which has a lid. Cover this layer of apples with half the onion slices, which have been separated into rings. Dot with 1 tablespoon of the butter, salt and pepper. Add a layer of the remaining apples, then the remaining onion slices, and dot with remaining butter, salt, and pepper.  

Toss breadcrumbs in 1 tablespoon of butter, which has been melted. Sprinkle over top of onions and apples in baking dish. Add 1/2 cup water. Cover and bake slowly in 350-degree oven until tender, about 2 hours. 

A little more water may be added if mixture begins to stick on during baking. Will serve 8. 

More "Lost" Vermont Recipes
Vermont Butter Apple Muffins (1939)
Vermont Cheese Soup (1957)

(Origin - "Yankee Hill-Country Cooking - Heirloom Recipes from Rural Kitchens" by Beatrice Vaughan. Published in 1963 by The Stephen Greene Press of Brattlesboro, Vermont.) 

Thursday, October 15, 2020

Carolina Apple Pecan Pound Cake (1983)

  • 3 eggs
  • 2 cups sugar
  • 1 cup vegetable oil
  • 3 cups all-purpose flour
  • 1 tspn cinnamon
  • 1 tspn nutmeg
  • 1 tspn baking soda
  • 1/2 tspn salt
  • 1 tspn vanilla
  • 1/2 tspn orange extract (optional)
  • 1/2 tspn lemon extract (optional)
  • 3 cups tart apples. chopped and unpeeled
  • 1 cup pecans, chopped
  • Sauce (see below)
In a large bowl, combine and beat eggs, sugar, and vegetable oil. Sift together the dry ingredients, and stir into the egg mixture until batter is smooth. Stir in flavorings, and fold in chopped apples and nuts.

Spoon into a greased and floured tube pan. Bake 1 hour, 20 minutes at 325 degrees. Allow to cool slightly in the pan (about 10 minutes). Remove from pan, and brush outside of cake lilghtly with melted butter. Keep covered until served.

Sauce
  • 1 stick butter
  • 1/2 cup light brown sugar, packed
  • 2 tbspns milk
  • 1 to 2 tbspns rum extract
Combine butter, sugar, and milk in a small saucepan. Bring to a low boil and simmer gently about 2 minutes, until clear and syrupy. Add rum extract. While hot, spoon over warm cake. Keep covered until served. 

This cake freezes well, and will keep unfrozen one week in the refrigerator if tightly covered.

More "Lost" Carolina Recipes
Carolina Spinach Balls (1978)
Carolina Hot Bacon Cheese Dip for Apples (1978)

(Origin - "Best of the Best from North Carolina" edited by Gwen McKee and Barbara Moseley, 1990. This recipe was from the 1983 cookbook "In Good Taste" by Lily Byrd.)