Irish Apple Butterscotch Cake a la Mode (1986)

• 
  1 cup oil
• 2 cups sugar
• 2 eggs
• 1 tspn vanilla extract
• 2 1/2 cups flour (plain)
• 1 tspn salt
• 2 tspns baking powder
• 1 tspn cinnamon
• 4 cups diced apples
• 1 cup chopped pecans
• 12 oz. butterscotch morsels
• Vanilla ice cream

Cream together the first 4 ingredients. Add flour, salt, baking powder, and cinnamon. Fold in diced apples and chopped pecans.

Pour batter into greased and floured 9-x-13-inch baking pan. Sprinkle butterscotch morsels over mixture, and bake at 350 degrees for 50 to 60 minutes. 

Serve warm stopped with scoop of vanilla ice cream. Serves 8 to 10.

More "Lost" Apple Recipes

Raspberry and Apple Bread Pudding (1986)

Cheese Apple Crisp (1958)

(Origin - "Uptown Down South" published by the Junior League of Greenville, Inc, of Greenville, South Carolina. 1986.) 

Cider Apple Pie (1977)

• 
  1/2 lb dried apples
• 3 cups cider
• 1/2 cup sugar
• 1/2 tspn ground cinnamon
• 1/4 tspn ground nutmeg
• Pastry for a two-crust nine-inch pie
• 2 tbspns butter
• Nuts (optional)

1. Place the apples and cider in a saucepan. Bring to a boil and simmer until apples are tender and plump.

2. Combine the sugar, cinnamon, and nuts. Add to apples and cook 10 minutes longer. The apples should have absorbed most of the juice. Cool slightly.

3. Preheat the oven to 425 degrees.

4. Line a 9-inch pie plate with half the pastry. Pour in the apple filling. Roll remaining pastry into a rectangle and cut into 1/2-inch strips. Dot apple mixture with butter and make a lattice of pastry.

5. Bake 25 minutes, or until filling is bubbly and pastry is golden. Remove from oven. Serve warm, or let the pie cool completely. Serves 6.

More "Lost" Apple Recipes

Oregon Fresh Apple Cake with Butter Sauce(1980)

Shaker Cider Cake (1880)

(Origin - "Family Circle Favorite Recipes Cookbook" by the editors of Family Circle, edited by Ralph Genovese, 1977.) 

New Hampshire Apple Cornflake Dessert Casserole (1963)

•  5 cups cornflakes
• 3 cups sliced apples
• 1 cup sugar, white or brown
• 3 tbspns butter

Put a layer of cornflakes in a buttered casserole. Cover with a layer of apples, then sprinkle with part of the sugar, cinnamon, and dot with butter.

Repeat layers, then top with cornflakes and dot with butter. Sprinkle with sugar.

Cover casserole dish and bake in a 375 degree oven for about 35 minutes. Serve with cream.

More "Lost" Cornflake Recipes

Cornflake Pancakes (1971)

Classic Corn Flake Chicken (1980)

(Origin - "The Village Apple Book" by the Salisbury Congregational-Community Church in Salisbury, New Hampshire, 1963. Recipe by Betty Smith.)

Oregon Fresh Apple Cake with Butter Sauce(1980)

• 
  2 cups granulated sugar
• 1 cup shortening
• 2 eggs
• 2 cups flour
• 2 tspns baking soda
• 1 tspn cinnamon
• 1/2 tspn salt
• 4 cups chopped cooking apples
• 1 cup chopped nuts
• Apple cake sauce (see below) 

Cream together sugar, shortening, and eggs. Sift the dry ingredients and add to mixture. Add chopped apples and nuts. Baked in a greased 9-x-13-inch pan for 45 minutes at 350 degrees.

Apple cake sauce

• 1/2 cup packed brown sugar
• 1/2 cup granulated sugar
• 1/2 cu butter
• 1/2 whipping cream
• 1/2 tspn vanilla 

In a small pan, combine sugars, butter, and whipping cream. Bring mixture to a boil, and then add vanilla. Pour sauce over individual servings of cake. It may be served warm or cold, but is particularly good warm. Serves 12.

More "Lost" Apple Recipes

Honey Apple Cookies (1982)

Shaker Cider Cake (1880)

(Origin - "A Taste of Oregon" published by the Junior League of Eugene, Oregon, 1980.)

Chocolate-Apple Nibbles (1963)

• 
  1 6-oz package semi-sweet chocolate pieces
• 4 medium apples
• Toothpicks 

Several hours before serving:

In double boiler, over hot, not boiling, water, melt chocolate.

Core unpared apples, then cut in 1/8s. Insert toothpick in skin side of each apple section.

Removed melted chocolate from heat. Holding each apple section by toothpick and tilting double-boiler top, dip apple in chocolate, leaving skin side uncoated.

Lay apple sections on buttered cookie sheet. Store in refrigerator until time to serve.  Makes 32 apple sections. 

More "Lost" Snack Recipes

Peg Bracken's Cheese Balls (1960)

Original Hot Clam Dip (1975)

(Origin - "The Good Housekeeping Cookbook" edited by Dorothy B. Marsh of the Good Housekeeping Institute, 1963.)

Vermont Maple Apples Dessert (1972)

• 
  6 tart, firm apples such as McIntosh or Cortland
• 2 cups maple syrup
• 1 cups water
• Sweetened whipped cream 

Remove the core from each apple, but otherwise leave them whole. Remove the peel from the upper half of each apple.

Combine the syrup and water, add the apples, and simmer until tender, about 1 hour. Serve cold, with sweetened whipped cream if desired. 

More "Lost" New England Recipes

Classic Boston Cream Pie (1972)

New England Apple Pandowdy (1972)

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

Butterscotch Crumb Fruit Muffins (1948)

• 
  2 cups sifted enriched flour
• 3 tspns baking powder
• 1 tspn salt
• 2 tbspns sugar
• 1/4 tspn cinnamon
•  1 egg
• 1 cup milk
• 1/4 cup melted shortening
• 1/2 tspn lemon extract
• 1 cup chopped apple
• Butterscotch Crunch (see below)

Sift together flour, baking powder, salt, sugar, and cinnamon. 

Beat egg, and add milk, melted shortening, lemon extract, and apple. Add all to flour mixture, only until flour is moistened. 

Fill greased muffin pans half full. Sprinkle Butterscotch Crunch on muffins.  Bake in hot oven (425 degrees) about 20 minutes. Yield: 12 2-1/2 inch muffins. 

Butterscotch Crunch

Mix together 1/4 cup brown sugar, 1/4 cup chopped nuts, and 1/2 tspn cinnamon.

More "Lost" Butterscotch Recipes

Butterscotch Pie (1982)

Hershey's Chocolate Butterscotch Pie (1934)

(Origin - "More Food for the Body and Soul" by Moody Bible Institute, edited by Mrs. Frances Youngren, 1948.)

Raspberry and Apple Bread Pudding (1986)

• 
  4 eggs
• 3/4 cup sugar
• 1/3 cup flour
• 3 cups heavy cream
• 4 brioches (about 1/2 lb)
• 2 medium-size green apples
• 1 tbspn butter
• 1 pint raspberries (or sliced strawberries)
• 2 tbspns sifted confectioner's sugar

Stir together the eggs, sugar, and flour, and add the cream gradually to form a smooth mixture. 

Trim the crusts from the brioches. Cut them into slices and then into triangles. Peel, core, and slice the apples.

Butter a 1-1/2 quart souffle dish, and layer a third of the brioches slices in it. Cover it with a layer of half the apples. Add a third of the egg custard mixture.  Arrange another layer of a third of the brioche, the remaining apples, and all of the berries. Slowly add the remaining custard, and cover with the remaining brioche slices and the rest of the custard. 

Bake for 50 to 60 minutes at 350 degrees, until the custard has set and the brioche is delicately browned. Sprinkles with the confectioner's sugar, and serve at room temperature. Serves 8. 

More "Lost" Bread Puddings

Coffee Bread Pudding (1979)

New Orleans Bourbon Bread Pudding (1984)

(Origin - "American Bistro" by Irena Chalmers and Friends, 1986.) 

Honey Apple Cookies (1982)

• 
  3/4 cup honey
• 1/2 cup shortening
• 1/2 tspn vanilla
• 2 eggs
• 2 cups whole wheat flour
• 1 tspn baking soda
• 1 1/2 tspns cinnamon
• 1/2 tspn allspice
• 1 1/2 cups finely chopped apples
• 1 cup chopped raisins
• 1 cup chopped nuts

Cream shortening and sugar. Add eggs and vanilla. Beat well.  Add apples and mix well.

Sift dry ingredients together and add to creamed mixture. Beat well by hand or use dough hooks on electric mixer.  Add raisins and nuts.

Drop by teaspoon onto greased cookie sheet. Bake at 350 degrees for 12 to 15 minutes.

More "Lost" Apple Recipes

Washington Apple Buttermilk Doughnuts (1982)

Yankee Baked Apples and Onions (1963)

(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.")

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.) 

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.) 

Wisconsin Crispy Apple Pie (1959)

• 9-inch unbaked pastry shell
• 6 to 8 baking apples
• 1/2 cup brown sugar, firmly packed
• 2 tbspns flour
• 1 tspn cinnamon
• 2 tbspns lemon juice

Topping

• 3/4 cup brown sugar, firmly packed
• 1 cup sifted flour
• 1/2 tspn nutmeg
• 1/3 to 1/2 cup butter

Pare apples and slice thin. Combine apples with brown sugar, flour, cinnamon, and lemon juice. Place in pastry shell. Before baking, top with the following.

Combine brown sugar, flour, and nutmeg. Cut in butter until crumbly. sprinkle over apples. Bake at 400 degrees for 45 to 50 minutes. Serves 6 to 8. 

More "Lost" Pie Recipes

Classic Appalachian Buttermilk Pie (1974)

Kentucky Bourbon Apple Pie (1988)

("Origin - Be Milwaukee's Guest" by the Junior League of Milwaukee, 1959. This recipe was by Mary Brenk Laudon.)

Applesauce Spice Bread with Olive Oil (1980)

• 1 cup enriched white flour
• 1 cup whole wheat flour
• 1 tspn baking soda
• 1 tspn baking powder
• 1/2 tspn salt
• 3/4 tspn cinnamon
• 1/4 tspn ground cloves
•  2 eggs, beaten
• 1 cup raisins
• 2 tbspns olive oil
• 1/4 cup dark brown sugar
• 1 cup applesauce
• 1/2 cup chopped walnuts (optional)

Preheat oven to 350 degrees. Grease and flour a loaf pan. Combine and mix the first seven ingredients.

In a separate bowl, mix eggs, raisins, olive oil, brown sugar, applesauce, and walnuts. Add contents of the second bowl to the first bowl, all at once.   Stir just until the flour becomes moistened.

Bake 50 to 55 minutes. Cool approximately 15 minutes before cutting.

More "Lost" Bread Recipes
Fresh Pineapple Macadamia Nut Bread (1965)

Aunt Bee's Persimmon Buttermilk Pudding Bread (1960)

(Origin - "Chicken Foot Soup and Other Recipes from the Pine Barrens" edited by Arlene Martin Ridgway, recipes by Pine Barrens residents. Published by Rutgers University Press, 1980. Pine Barrens, New Jersey is an Atlantic coast pine ecosystem that covers 7 New Jersey counties. This recipe was contributed by LeRoy H. Martin.) 

Shaker Cider Cake (1880)

• 3 cups sifted flour
• 1/2 tspn baking soda
• 1/4 tspn salt
• 1/2 tspn nutmeg
• 1/2 cup (1 stick) soft butter
• 1-1/2 cups sugar
• 2 eggs, well beaten
• 1/2 cup cider

Sift together the flour, baking soda, salt and nutmeg. Set aside. Work butter and sugar together as thoroughly as possible (mixture is never really smooth) and beat in the eggs. 

Stir in flour mixture and cider, alternating them, and beginning and ending with flour. Spoon into a greased loaf pan and and bake in preheated 350 degrees oven for about 1 hour or until toothpick inserted in the center comes out dry. To serve, cut in thin slices.

More "Lost" Cakes

Williamsburg Banana Buttermilk Cake (1850)

Upside Down Hershey's Chocolate Cake (1934)

(Origin - "The American Heritage Cookbook and Illustrated History of American Eating and Drinking" by the editors of American Heritage magazine, 1964.)

Rolled Cinnamon Apple Buns (1927)

• 1-1/4 cups whole wheat flour
• 1/2 cup white flour
• 4 tspns baking powder
• 1/2 tspn salt
• 3 tbspns shortening
• 1/2 cup milk
• 2 tbspn melted butter
• 1 pint chopped cooking apples
• 1 cup brown sugar
• 1 tspn cinnamon

Sift dry ingredients into bowl. Add shortening and rub in lightly. Add milk to make a smooth dough. 

Roll out onto oblong sheet one-fourth inch thick. Brush with melted butter and cover with the chopped apples. Sprinkle with three-fourths cup of brown sugar and dust with cinnamon. Rub edges with cold water, and roll-up same as a Jelly Roll. 

Cut into 1-1/2-inch pieces and place in bake dish liberally brushed with butter and bottom covered with one-fourth cup of brown sugar. Place in moderate oven at 325 degrees and bake 20 minutes, then bake at 350 degrees for 20 to 30 minutes longer.   Sprinkle top with sugar, and remove from pan at once. 

Makes 6 buns. "This makes an exceptionally good luncheon or supper dessert."

More "Lost" Recipes from "Anyone Can Bake"

Hot Molasses Cake (1927)
Peach Dumplings (1927)

(Origin - "Anyone Can Bake" by the Royal Baking Powder Co., 1927)

Carolina Hot Bacon Cheese Dip for Apples (1978)

• 6 slices bacon
• 8 oz cream cheese
• 8 oz Cheddar cheese, shredded
• 6 tbspns half-and-half
• 1 tspn Worcestershire sauce
• 1/4 tspn dry mustard
• 1/4 tspn onion salt
• 2 to 3 drops, Tabasco sauce
• 6 apples, unpared
• 1 cup lemon juice

Cut up bacon, saute until crisp, and drain. Combine remaining ingredients except apples and lemon juice, in double boiler or heat over low heat, stirring occasionally until cheese melts and mixture is hot. Add bacon pieces.

Cut apples in wedges, and dip in lemon juice to keep from discoloring. Use apples as dippers. 

More "Lost" Dip Recipes

Hawaiian Pineapple Dip Boat (1982)

Peanut Dip Sauce for Vegetables (1982)

(Origin - "The Carolina Collection" by the Junior League of Fayetteville, North Carolina, 1978) 

Applesauce Banana Bread (1982)

• 1/2 cup shortening
• 2 eggs, well beaten
• 3/4 cup sugar
• 3 tbspns buttermilk
• 1/2 cup ripe bananas, mashed
• 1/2 cup applesauce
• 2 cups sifted flour
• 3/4 tspn baking soda
• 1 tspn salt

Cream shortening and sugar. Add the liquid ingredients, then the dry ingredients. 

Pour into greased loaf pan, and bake at 350 degrees 45 to 60 minutes. 1/2 cup chopped nuts can be added, if desired.

More "Lost" Breads

Southern Tomato Biscuit Shortbread (1865)

Kentucky Strawberry Nut Bread (1975)

(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.")

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.)

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.)

Country Sausage and Apple Rings (1974)

"Core unpared, firm apples into rings about 1/2-inch thick. Shape sausage meat into patties. Fry in skillet over slow heat until done.

"Put on heated platter and set aside. Leave about one-half inch of fat in skillet, and pour off remainder, then put in the apple rings.

"Sprinkle with brown sugar, and cinnamon, turning frequently. Cover pan for a few minutes to soften apples. Remove lid and cook until apple rings have a rich glaze. 

"Serve on platter with the sausages".

More Recipes from "Mountain Cookin'"

Classic Appalachian Buttermilk Pie (1974)

Ol' Timey Southern Fried Steak with Milk Gravy (1974)

(Origin - "Southern Appalachian Mountain Cookin" by Louise and Bil Dwyer, 1974.)