Thursday, September 12, 2019

Man's Mocha Cake with Coffee (1978)

  • 1/ cup butter
  • 1 cup sugar
  • 2 eggs
  • 2-1/4 cup sifted cake flour
  • 2 tspns baking powder
  • 1/2 tspn salt
  • 1 cup cold strong coffee
  • 3/4 cup finely chopped pecans
  • 1 tspn vanilla
  • Mocha icing ( see below)
Cream the butter well. Gradually add the sugar and beat until light and fluffy. Beat in the eggs one at a time, beating well after each addition.

Sift the flour, baking powder, and salt together 3 times. Add alternately in thirds with the coffee, beginning and ending with the flour. Blend well, but do not overbeat.

Fold in the pecans and vanilla. Turn the batter into 2 greased and floured 8-inch layer cake pans. Spread evenly, then spread the batter slightly up the sides to the center is slightly lower. 

Bake at 350 degrees for 25 to 30 minutes, or until the cake shrinks from the sides of the pans.  Cool on racks for 5 minutes, then turn out and cool completely. Fill and frost with Mocha Icing. 

Mocha Icing 
  • 3 tbspns soft butter
  • 1 tspn vanilla
  • 1/8 tspn salt
  • 5 tbspns cocoa
  • 3 cups sifted confectioner's sugar
  • 3 tbspns hot strong coffee
Blend the butter, vanilla, salt, and cocoa. Beat in 1/2 cup of sugar. Add the hot coffee alternately with the remaining sugar, beating well after each addition. Add only enough coffee to make the icing the right consistency to spread.

"What makes this Man's Cake? The flavor of strong coffee, perhaps. The texture is velvety, despite the chopped pecans."

More "Lost" Cake Recipes

Old-Fashioned Upside-Down Apple Cake (1927)
Pumpkin Chocolate-Chip Bundt Cake (1973)

(Origin - "Woman's Day Old-Fashioned Desserts" by Barbara Myers, 1978.)

Hershey's Chocolate Pecan Pralines (1934)

  • 1 cupful granulated sugar
  • 1 cupful light brown sugar or maple sugar, packed
  • 1/2 cupful, light cream
  • 1/4 tspn salt
  • 2 squares Hershey's baking chocolate
  • 1 tbspn butter
  • 1 cupful coarsely chopped pecans
  • 1 tspn vanilla
Combine sugars, cream and salt in saucepan. Cook over medium heat, stirring constantly to 228 degrees on candy thermometer. 

Remove from heat, and add the baking chocolate (broken into small pieces), the butter, and pecans. Return to heat, stirring constantly. Cook to soft-ball stage, 234 degrees. 

Remove from heat, flavor with vanilla, and cool for 5 minutes. Beat 10 to 15 seconds or until slightly thickened. Quickly drop candy by large spoonfuls onto greased plates or waxed paper.  If mixture becomes too thick to drop, stir in a tablespoonful of hot water.  Yield: about 2 dozen pieces.

More "Lost" Candy Recipes
Farmer's Chocolate Caramels (1970)
Classic Coffee Divinity Candy (1969)

(Origin - "Hershey's 1934 Cookbook" by the Hershey Chocolate Company. Republished in 1971.)

Chipped Beef and Noodle Bake (1977)

  • 4 oz chipped beef
  • 8 oz fresh mushrooms
  • 1/2 lb fine noodles, cooked and drained
  • 3 tbspns flour
  • 3 tbspns butter
  • 3 tbspns peas or pimentos
  • 2-1/2 cups milk
  • 1/2 lb American cheese slices (10 slices)
Saute mushrooms in butter. Add flour, milk, cheese, peas or pimento, and chipped beef, and add all to cooked noodles.

Do not add salt. Put in casserole dish and bake at 350 degrees for 1 hour.

More "Lost" Casseroles
Sweet and Sour Pineapple Meatballs (1978)
Mennonite Cabbage with Bacon and Potatoes (1950)

(Origin - "The Golden Jubilee of Guild Cookery: 1927 to 1977," compiled by The Bedford Hospital Guild of Bedford, Ohio. This recipe was by Mrs  Alice Satafa.)

Zucchini Fingers Stuffed with Meat (1974)

  • Zucchini, 12 small (or more, as desired)
  • Vegetable oil, 2 tbspns
  • Meat stuffed (see below)
  • Yogurt sauce (see below)
Cut zucchini in half, lengthwise, and hollow out zucchini with apple corer. Fill with meat sauce mixture, and saute in vegetable oil for 10 minutes.  

Place in shallow greased casserole dish, top with sauce, and bake at 350 degree for 30 minutes.

Meat Stuffing
  • Ground beef or lamb, 3/4 lb
  • 1 onion, finely chopped
  • Wheat germ, 1/4 cup
  • 1 whole egg, beaten
  • Salt and pepper to taste
Saute meat and onion until meat loses its red color. Cool, and add what germ, beaten egg, and seasoning. Mix well.

Yogurt Sauce
  • Cornstarch, 2 tspns
  • Yogurt, 1 pint
  • Garlic salt, 1/2 tspn
  • Oregano, 1/2 tspn if using beef
  • Mint, 1/2 tspn, crushed, if using lamb
Mix cornstarch with half of yogurt. Stir into other half of yogurt and add seasonings. Heat on low until piping hot. Pour over zucchini fingers and bake. 

More "Lost" Zucchini Recipes
Zucchini and Tomatoes Au Gratin (1964)
Zucchini Chocolate Chip Cookies (1961)

(Origin - "The Zucchini Cookbook" by Paula Simmons, 1974.) 

Fresh Peach Sour Cream Pie (1976)

  • 1 unbaked 9-inch pastry shell
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar, packed tight in cup
  • 4 tbspns flour
  • cup (1/2 pint) dairy sour cream
  • 5 - 6 peaches, medium, peeled \and halved
Preheat oven to 450 degrees. Line 9-inch pie pan with unbaked pastry.

Blend granulated and brown sugars, flour, and sour cream.

Arrange peaches, cut side down, in pastry shell. POur cream mixture over peaches.  

Bake 10 minutes at 450 degrees. Lower heat to 325 degrees. Bake 25 to 30 minutes longer. Cool before serving.

More "Lost" Peach Recipes
Fried Peaches with Bacon (1976)

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

Thursday, September 5, 2019

Brownies with Frosted Flakes (1984)

  • 2 squares unsweetened chocolate
  • 1/2 cup butter
  • 1 cup sugar
  • 1 tspn vanilla
  • 2 medium eggs
  • 1/2 cup sifted flour
  • 1 cup Frosted Flakes
  • 1/2 cup chopped nuts
Melt chocolate and butter together over low heat. Remove from heat and add sugar. Stir until blended, then add flour.

Add eggs and vanilla, and blend well. Crush sugar Frosted Flakes into fine crumbs. Add to chocolate mixture. Add the nuts and mix well.

Spread in a greased 11-x-7-inch pan. Bake in a slow oven, 325 degrees, for 30 minutes. Cool and cut. 

More "Lost" Recipes with Cereals
Classic Corn Flake Chicken (1980)
Corn Flake Dream Bars (1950)

(Origin - "A Book of Favorite Recipes"  compiled by the Maggie Club of Jiggs, Nevada, 1984. Recipe was by Fern Barnes.)

Classic Hamburger Corn-Pone Pie (1982)

  • 1 lb ground beef
  • 1 can kidney beans
  • 1 large can tomatoes
  • 1 tspn Worcestershire sauce
  • 2 tspns chili powder
  • 3/4 tspn salt
  • 1 onion chopped
  • 1 package Jiffy corn bread mix (or homemade)
Brown meat and onions. Drain. Add seasonings and tomatoes, cover, and simmer for 15 minutes.  

Add beans. Pour meat mixture into casserole, and top with corn bread batter. Bake at 425 degrees for 30 minutes.

More "Lost" Classic Recipes
Classic Swiss Steak in Gravy (1952)

Classic Fritos Meat Loaf (1955)

(Origin - "the Washington Cookbook" by Steven D. Harvey, published in 1982. "the Washington Cookbook is a fine collection of recipes gathered from all around the State of Washington.")

San Francisco Cream Fritters (1910)

  • Two ounces of corn starch
  • Four ounces of sugar
  • Yolks of four eggs
  • Half of the peel of a lemon
"...and warm up in a double boiler. Bring one-half pint of milk to the boiling point, and add it to the mixture.   Continue boiling, and stir all the time until it becomes thick.

"Then spread it on a platter about a half-inch thick, and allow to become cold. Cut into pieces about two-inches square, roll in flour, then in beaten eggs, and finally in bread crumbs. Fry in swimming lard or in a frying pan with plenty of butter." 

Serve with dessert sauce of choice. Cookbook recommends vanilla cream sauce.

More "Lost" St Francis Hotel Recipes
San Francisco Cream of Cauliflower Soup (1910)
San Francisco Cream of Green Corn (1910)

(Origin  - "The 1910 Hotel St Francis Cook Book" by Victor Hirtzler, "San Francisco's Legendary Master Chef." Republished in 1988 by Windgate Press.)

Pear Pecan Crunch Pie (1978)

  • 1/2 cup sugar
  • 2 tbspns flour
  • 1 tspn grated lemon peel
  • 6 medium pears, peeled and sliced
  • 2 tbspns lemon juice
  • 1 cup flour
  • 1 9-inch unbaked pastry shell
  • 1/2 cup brown sugar
  • 1/4 tspn cinnamon
  • 1/4 tspn nutmeg
  • 1/2 cup butter
  • /2 cup chopped pecans
Combine sugar, 2 tablespoons flour, lemon juice, and grated lemon peel. Stir into pears. Arrange in an unbaked pastry shell.

Combine 1 cup flour, brown sugar, and spices. Cut in butter until mixture resembles coarse crumbs. Stir in chopped pecans. Sprinkle evenly over the pears. Bake in a hot oven, 400 degrees, for 25 to 30 minutes.

More "Lost" Pear Recipes
Quaker Pear Relish (1954)
Pear Mince Meat (1965)

(Origin - "The Ruby Valley Friendship Club Cookbook," published in 1978 in Ruby Valley, Elko, Nevada. Recipe by Florence Mike.)

Cottage Cheese Cookies (1984)

  • 1/2 cup butter
  • 1-1/2 cups flour
  • 2 tspns baking powder
  • /2 cup cottage cheese
  • 1/2 tspn salt
  • 1/2 cup sugar
Cream the butter and cottage cheese well. Sift all dry ingredients together. Mix a little at a time into creamed mixture.

Form into a loaf and wrap in foil. Refrigerate overnight. Slice thin and bake on lightly oiled cookie sheet. Bake 10 minutes or until delicate brown om a 400 degree oven.

More "Lost" Cookie Recipes
Butter Stick Cookies (1950)
Peg Bracken's Chewy Fudge-Cake Cookies (1960)

(Origin - "A Book of Favorite Recipes"  compiled by the Maggie Club of Jiggs, Nevada, 1984. Recipe was by Janie Reed.)