Thursday, April 2, 2020

Vermont Butter Apple Muffins (1939)

  • 1/2 cup sugar
  • 1 egg, well beaten
  • 4 tbspns melted butter
  • 2 cups flour
  • 4 tspns baking powder
  • 1/2 tspn salt
  • 1 cup chopped apple
  • 1 tspn cinnamon
  • 2 tbspns sugar
Beat egg, and add sugar and melted butter. Then add balance of ingredients.

Sprinkle 1 tspn cinnamon mixed with 2 tbspns sugar over top. Bake 20 minutes in moderate oven, 350 degrees.

More "Lost" Vermont Recipes
Vermont Maple Caramels (1936)
Vermont Baked Beans with Maple Sugar (1939)

(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 A.B. Schryver.)

Pennsylvania Corn Souffle (1946)

"Melt 1/4 cup butter, and add 1/4 cup flour. Stir to a smooth paste. Add 2/3 cup milk and i cup cream-style corn. Put through food chopper. 

"Cook until thick, stirring constantly. Remove from heat.  Add:
  • 3 well-beaten egg yolks
  • 1/2 tspn salt
  • 1/4 cup grated cheese
"Fold in 3 stiff-beaten egg whites. Pour into greased baking dish. Bake in moderate oven, 350 degrees, about 30 minutes or until set. Serves 4 to 6.

More "Lost" Pocono Kitchens Recipes
Hot Dandelion Dressing with Bacon (1946)
Banana Fritters with Lemon (1946)

(Origin - "Secrets from Pocono Kitchens" by the Women's Auxiliary of Stroudsburg Presbyterian Church of Stroudsburg, Pennsylvania, 1946. Recipe was by Mrs Andrew W Auerbacher.)

Cinnamon Butter Sticks (1953)

  • 1 cup butter
  • 1 egg yolk
  • 3 tspns cinnamon
  • 1 cup sugar
  • 2 cups flour
  • 1 egg white
  • Nuts, chopped (optional)
Mix all ingredients except the egg white and the nuts, and spread think on cookie sheet. Press in nuts on top, if you wish.

Beat egg white stiff, and spread on top. Bake 1 hour in a very slow oven (about 250 degrees). Cut into sticks.

More "Lost" Cinnamon Recipes
Monticello Apple Pandowdy (1935)
Farmer's Cinnamon Coffee Squares with Butter Icing (1972)

(Origin - Longview Charity League Cookery of Longview, Texas, 1953.  Recipe by Lena Breedlove.)

Saturday, March 28, 2020

Hollywood Bowl Apple Brownies (1984)

  • 1 stick butter, softened
  • 1 cup sugar
  • 1 egg
  • 1 cup flour
  • 1 tspn cinnamon
  • 1/2 tspn baking powder
  • 1/2 tspn baking soda
  • 1/2 tspn salt
  • 1/2 cup chopped walnuts
  • 2 large apples, unpeeled
Using the steel blade of food processor (or by hand), finely chop the apples, and set aside. 

Cream butter, sugar, and egg. Add dry ingredients and walnuts. Then stir in chopped apples.

Bake in greased 9-x-9-inch baking pan at 350 degrees for 45 minutes. 

"Quick and easy to prepare--- moist and delicious." Makes 20 bars.

More "Lost" Brownie Recipes
Irish Cream Brownies (1984)
Brown Sugar Brownies (1950)

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

Hollywood Bowl Cowboy Cookies (1984)

  • 3/4 cup shortening
  • 1/2 cup sugar
  • 1 cup brown sugar
  • 2 eggs
  • 1/4 cup water
  • 1 tspn vanilla
  • 1 cup flour
  • 1 tspn salt
  • 1/2 tspn baking soda
  • 3 cups quick-cooking oats
  • 1-2/3 cups raisins
  • 1-1/3 cups coconut
  • 6 oz butterscotch chips
  • 1 cup chopped nuts
Preheat oven to 350 degrees. Beat shortening, sugars, eggs, water, and vanilla together until creamy. 

Sift together the flour, salt, and baking soda, and add to the creamed mixture. Blend well, and stir in remaining ingredients. Drop by  teaspoonfuls on cookie sheet. Bake for 8 to 10 minutes. Males 75 cookies.

More "Lost" Hollywood Bowl Recipes
Nancy Reagan's Pumpkin Pecan Pie (1980)
Hollywood Bowl Apple Brownies (1984)

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

Thursday, March 26, 2020

Brown Sugar Easter Eggs (1950)

  • 1/2 cup sweetened condensed milk
  • 1/4 cup brown sugar
  • 1/2 tspn vanilla
  • 1 cup sifted confectioner's sugar
Blend milk and brown sugar thoroughly. Cook over boiling water for 4 minutes or until mixture thickens. 

Remove from heat and add vanilla and confectioner's sugar gradually. Blend thoroughly.

Form into 2 eggs, and decorate with candies and fruits.

More "Lost" Culinary Arts Institute Recipes
Sour Cream Brown Sugar Cookies (1950)
Chocolate Upside-Down Cake (1950)

(Origin - "Norge Binding of the Culinary Arts Institute Encyclopedia Cookbook" published by the Culinary Arts Institute, 1950.)

White House Pickled Blueberries (1887)

"For blueberry pickles, old jars which have lost their covers, or whose edges have broken so that the covers will not fit tightly, serve an excellent purpose, as these pickles must not be kept air tight.

"Pick over your berries, using on the sound ones. Fill your jars or wide-mouthed bottles to within an inch of the top. 

"Pour in enough molasses to settle down in all the spaces. This cannot be done in a moment, as molasses does not run very freely. Only lazy people will feel obliged to stand by and watch it progress.

"As it settles, pour in more until the berries are covered. Then tie over the top a piece of cotton cloth to keep the flies and other insects out, and set away in the preserve closet. Cheap molasses is good enough, and your pickles will soon be 'sharp.' Wild grapes may be pickled in the same manner."

More "Lost" White House Recipes
White House Molasses Cup Cakes (1887)
White House Golden Spice Cake (1887)

Origin - "The Original White House Cook Book" by Mrs. F.L. Gillette and Hugo Ziemann, 1887.)

Sunset's Easter Hot Cross Buns (1952)

  • 2 cups milk
  • 4 tbspns shortening
  • 2 eggs
  • 1 cup sugar
  • 1 tbspn vanilla
  • 1 tbspn salt
  • 1 cake yeast
  • 1/4 cup lukewarm water
  • 8 cups flour
  • 1 tspn cinnamon
  • 1 tspn allspice
  • 1/2 tspn cloves
  • 2 cups currants
Scald milk, add shortening, stir until shortening is melted, and cool. Beat eggs; stir in cooled milk, sugar, vanilla, and salt. 

Soften yeast cake in in lukewarm water, and add to mixture. Sift flour with spices and stir into mixture to make a soft dough. Add currants to dough.  Turn dough onto a floured board, and knead until smooth and elastic. Place in a greased bowl, spread melted shortening over dough, and cover bowl with a cloth. Let rise until nearly doubled in bulk.

Turn out onto a floured board and knead down. Form into small balls about 2-inches in diameter. Brush some melted shortening over the top of each roll, cover with a cloth, and let rise until almost doubled in bulk. 

Before baking. make a cross on top by snipping dough with scissors. Bake in a hot oven (400 degrees) for 15 minutes or until brown. A cross of powdered sugar icing may be added when buns have cooled enough so icing won't melt.  Makes about 4 dozen.

More "Lost" Bread Recipes
Sour Cream Biscuits (1949)
Southern Tomato Biscuit Shortbread (1865)

(Origin - "Cooking with a Foreign Accent" By Sunset books and magazine, 1952.)

Sunset's Hot Caramel Peaches (1963)

  • 1 can (about 1 lb 14 oz) cling peach halves
  • 1/4 cup brown sugar
  • 3/4 cup sour cream or unflavored yogurt
  • Cinnamon
In a saucepan, slowly heat peach halves in their own syrup. 

Place each hot peach half in a small dessert dish, and top with 2 teaspoons brown sugar and 2 tablespoons sour cream or yogurt. 

Sprinkle with cinnamon. Makes 6 servings.

More "Lost" Peach Recipes
Peach Dumplings (1927)
Rum Poached Peaches (1792)

(Origin - "Sunset Cook Book of Desserts" by the Editors of Sunset books and Sunset magazine, a 1978 reissue of the cookbook published and copyrighted in 1963.)  

Friday, March 20, 2020

Sunset's Corn Pineapple Muffins (1963)

  • 1-1/2 cups sifted flour
  • 2 tbspns sugar
  • 4 tspns baking powder
  • 1 tspn salt
  • 1 cup yellow cornmeal
  • 2 eggs, beaten
  • 1-1/4 cups milk
  • 1/4 cup melted butter
  • 1/2 can (8-1/2 oz size) crushed pineapple, drained
  • Pineapple preserves
Sift flour again with sugar, baking powder, and salt. Stir in cornmeal. Combine eggs with milk, melted butter, and crushed pineapple. Add to cornmeal mixture, stirring just enough to moisten the dry ingredients.

Spoon into greased, small muffin tins, filling each tin about 2/3 full. Drop pineapple preserves from a 1/4-tspn measuring spoon on top of each muffin. 

Allow to stand 15 minutes. Bake in a hot oven, 425 degrees, for 20 minutes or until golden brown. Makes about 36 small muffins.

"Crushed pineapple in the batter and pineapple preserves baked on top make these tiny cake-like muffins especially flavorful."

More "Lost" Sunset Bread Recipes
Butterscotch Tea Bread with Buttermilk (1963)
Baked Molasses Buttermilk Bread (1963)

(Origin - "The Sunset Cook Book of Breads" by the Editors of Sunset magazine and Sunset books, 1963.)