Sausages with Bananas and Tomatoes (1924)

• 16 sausages
• 4 bananas, peeled, cut in halves lengthwise
• 3 tomatoes, sliced
• 1 tbspn butter
• Seasonings to taste

Put all ingredients in a frying pan. Put frying pan in a hot oven. Let cook for 10 minutes. Then serve.

(Hot oven = heated to 400 to 450 degrees)

More "Lost" Sausage Recipes

Milwaukee Sausage Coffee Cake (1959)

Country Sausage and Apple Rings (1974)

(Origin - "New Presentation of Cooking with Times Recipes" by Auguste Gay, published by Ringsmith and Wellman in San Francisco, 1924.) 

Strawberry Yogurt Banana Bread with Strawberry Glaze (1985)

• 
  1/2 cup butter
• 1 cup sugar
• 2 eggs
• 2/3 cup strawberry yogurt
• 1 tspn vanilla
• 1 medium banana, mashed
• 1 3/4 cups flour
• 1 tspn baking powder
• 1 tspn baking soda
• 1/2 cup sliced strawberries
•  1/2 cup chopped walnuts
• Strawberry Yogurt Glaze

Beat the first 6 ingredients until blended.  Combine, than add the next 3 ingredients, and stir until dry ingredients are just moistened. 

Stir in the strawberries and walnuts. Do not overmix. Divide batter into 2 greased heart molds (3-cup capacity or round cake pans) and bake in 350 degree oven for 40 minutes, or until cake tester, inserted in center, comes out clean. 

Allow to cool in pan for 15 minutes, and then remove from pans and continue to cool on rack. When cool, brush tops with Strawberry Yogurt Glaze. Yields 2 small cakes. and about 8 servings.

Strawberry Yogurt Glaze

Stir together 2 tablespoons strawberry yogurt and 1/2 sifted confectioner's sugar until blended. 

More "Lost" Recipes by Renny Darling

Cheddar Cheese Muffins (1985)

Ginger Snap Pumpkin Flourless Cake with Walnuts (1985)

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

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)

San Francisco Spiced Cherries (1910)

(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.)

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.")

Williamsburg Banana Buttermilk Cake (1850)

• 2 cups sifted all-purpose flour
• 1 tspn baking powder
• 1 tspn baking soda
• 3/4 tspn salt
• 1-1/3 cups sugar
• 1/2 cup shortening
• 1/2 cup milk
• 1 cup ripe bananas, mashed
• 1/2 cup buttermilk
• 2 eggs
• 1/2 cup nuts, chopped

Preheat over to 350 degrees. Grease and flour a 10-x-5-x-3 inch pan. 

Sift the dry ingredients into a mixing bowl, and add shortening, milk, mashed bananas, and buttermilk. Beat together for 2 minutes, scraping bowl as needed.

Add eggs, and beat for 1 more minute. Stir in nuts.

Pour into prepared cake pan, and bake for 45 to 50 minutes at 350 degrees, or until cake tests done when pressed lightly in center. Cool in pan 10 minutes before turning out on rack.

More "Lost" Banana Recipes

Banana Chocolate Chip Bundt Cake (1973)

Charlie Brown's Banana - Peanut Butter Cookies (1969)

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

Baked Buttered Bananas in Orange and Lemon Juice (1959)

• 8 peeled bananas, not fully ripe
• 1 cup orange sections, free from membrane
• 1/3 cup sugar
• 2 tbspns orange juice
• 2 tbspns lemon juice
• 1/3 cup butter, melted

Cut bananas lengthwise and place in a lightly greased baking dish. Arrange orange sections over the sliced bananas, and sprinkle with sugar. 

Combined the remaining ingredients, and pour over the fruit. 

Bake in a hot oven, 450 degrees, for 15 minutes. Serve hot or cold. Delicious with chicken or serve as a dessert. Makes 8 servings.

More "Lost" Banana Recipes

Banana Pecan Casserole (1981)

Banana Spice Cake (1959)

(Origin - "The General Foods Kitchens Cookbook" by the Women of General Foods Kitchens. Published by Random House, 1959.)

Charlie Brown's Banana - Peanut Butter Cookies (1969)

• 1-1/4 cups flour, sifted
• 1/2 tspn baking powder
• 3/4 tspn baking soda
• 1/4 tspn salt
• 1/2 cup shortening
• 1/2 cup peanut butter
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1/2 cup ripe banana, mashed

Sift together the first 4 ingredients: flour, baking powder, baking soda, salt. Mix shortening, sugars, and peanut butter until creamy. Add mashed bananas and the flour mixture. 

Blend well. Shape into 2 rolls on a lightly floured board. Wrap in foil and c hill in refrigerator several hours. 

When ready to bake, heat oven to 375 degrees. Slice dough about 1/4-inch thick. Place on ungreased cookie sheet, and bake until golden brown (about 12 minutes).

More "Lost" Recipes from Peanuts Cookbook

Buttermilk Doughnuts for Dunking (1969)

Banana Buttermilk Cupcakes (1969)

(Origin - "Peanuts CookBook" cartoons by Charles Schulz, recipes by June Dutton. Published by Cider Mill Press, 1969.)

Banana Buttermilk Cupcakes (1969)

• 2/3 cup soft butter
• 1-2/3 cups sugar, sifted
• 2-1/4 cups cake flour, sifted
• 1-1/4 tspns baking powder
• 1-1/4 tspns baking soda
• 1/2 tspn salt
• 2/3 cup buttermilk
• 2 eggs
• 1 cup mashed bananas 
• Vanilla frosting ( see below)

Cream butter and sugar in electric mixer until fluffy and light in color. Meanwhile, sift dry ingredients together. 

Add 1 egg at a time to the butter mixture, beating well each time. Add sifted ingredients alternately with buttermilk, beating well each time.  Add bananas gradually and beat until smooth.

Line cupcake pans with fluted paper cupcake liners, and fill almost to the top. Bake at 350 degrees for 20 to 25 minutes until golden. Cook, then frost with vanilla frosting.

Vanilla Frosting

• 2 tbspns soft butter
• 3 tbspns hot milk
• 2-1/4 powdered sugar, sifted
• 1 tspn vanilla

Mix with electric beater until smooth. Top each cupcake with a half a walnut if you like.

More "Lost" Banana Recipes

Banana Chocolate Chip Bundt Cake (1973)

Banana Fritters with Lemon (1946)

(Or-rigin - "Peanuts Cook Book" cartoons by Charles Schulz, recipes by June Dutton. Published by Cider Mill Press, 1969.) 

Bananas Newburg in Honey (1941)

• 4 large bananas
• 1 tbspn lemon juice
• 2 tbspns butter
• 3 tbspns honey
• 1/4 cup sherry
• Flour
• Salt

Select bananas which are slightly speckled with brown and without green tips. Pell and cut in half, lengthwise and crosswise. 

Moisten with lemon juice. Dredge with flour and salt mixed together, and saute in butter until light brown. Remove bananas, add sherry and honey, and simmer until thick. 

Pour sauce over bananas. Serves 4.

More "Lost" Recipes with Bananas

Banana Chocolate Chip Bundt Cake (1973)

Banana Foster Flambe (1980)

(Origin - "The American Wine Cook Book" by Ted Hatch, with foreword by the Waldorf-Astoria Hotel, 1941.)

Banana Pecan Casserole (1981)

• 3 bananas
• 1 cup brown sugar
• 1/4 lb butter
• 1/2 cup raisins
• 1/2 cup pecan halves
• Brandy (optional)

Preheat oven to 325 degrees. Butter a 9-inch square casserole. Cut bananas in half lengthwise, then crosswise in 3-inch sections. 

Cover the bottom with a single layer of bananas, sprinkle with brown sugar, and dot with butter. Add a layer of raisins and pecans. Repeat layers.

Bake in 325 degree oven for 30 minutes. Before serving, pour a little brandy on top.  6 to 8 servings. 

"Good with pork, chicken, and turkey dishes. Sweet enough to spoon over vanilla ice cream for dessert."

More "Lost" Banana Recipes

Banana Spice Cake (1959)

Banana Foster Flambe (1980)

(Origin - "Simply Simpatico" by the Junior League of Albuquerque, New Mexico. 1981.)

Farmer's Banana Ginger Pie (1965)

• 3 medium bananas
• 1 envelope unflavored gelatin
• 2/3 cup sugar
• 2/3 cup water
• 1 tspn grated lemon peel
• 3 tbspns lemon juice
• 2 egg whites, unbeaten
• Whipped cream
• 9-inch Gingersnap Crumb Crust (see below)

Mix sugar and gelatin in top of double boiler; add water. Place over boiling water and cook, stirring constantly, until gelatin is dissolved. Remove from heat.

Add lemon peel and juice, and 1 cup mashed bananas (2 bananas) to gelatin mixture, and chill until mixture mounds when dropped from a spoon. Add egg whites and beat with rotary beater until mixture begins to hold its shape. (If necessary, chill briefly until mixture mounds when dropped from a spoon.)

Spoon into crust and chill. At serving time, peel and slice remaining banana. Dip banana slices in lemon juice. Spread on top of pie with whipped cream, and garnish with banana slices.

Gingersnap Crumb Crust
Mix 1-1/3 cups fine gingersnap crumbs, about 20 2-inch gingersnaps, with 6 tablespoons soft butter until crumbly. Press mixture on bottom and sides of 9" pie pan, reserving 3 tablespoons to sprinkle on top of pie, if desired. Bake in moderate over, 375 degrees, for 8 minutes.

(Origin - "Farm Journal's Complete Pie Cookbook" edited by Nell B Nichols, 1965.)

More "Lost" Banana Recipes
Banana Spice Cake (1959)

Banana Foster Flambe (1980)

Farmer's Banana Drop Cookies (1971)

Banana Chocolate Chip Bundt Cake (1973)

• 1-3/4 cups mashed banana
• 3/4 cup semi-sweet chocolate morsels
• 3/4 cup sour cream
• 4 eggs
• 3 cups all-purpose flour
• 2 cups sugar
• 3/4 cup butter
• 2 tspns vanilla
• 3/4 tspn salt
• 1-1/2 tspn baking soda
• 3/4 cup nuts (optional)
• Chocolate glaze (see below)

Preheat oven to 350 degrees. Grease and flour bundt pan. Combine flour, baking soda, and salt, and set aside.

Cream butter and sugar. Beat in eggs until smooth. Add vanilla. Mix in bananas and sour cream. Add flour mixture. Fold in chocolate morsels and nuts. 

Turn batter into prepared pan. Bake for 55 to 60 minutes, or until cake tests done. Cool in pan 10 minutes. Turn out and continue cooling on wire rack.  Accent with chocolate glaze.

Chocolate Glaze

•  1 cup confectioner's sugar
• 2 tbspns milk
• 2 tbspns corn syrup
• 1 envelope pre-melted unsweetened chocolate

In a small bowl, combine all ingredients, and beat until smooth. Spoon or drip over cooled bundt cake.

(Origin - "Bunt Cakes" by Karen Plageman and Susan Herbert. An Owlswood Productions cookbook. 1973.) 

More "Lost" Banana Recipes

Farmer's Banana Drop Cookies (1971)
Trader Vic's Baked Bananas with Rum Sauce (1968)

Banana Foster Flambe (1980)

Banana Spice Cake (1959)

• 2-1/2 cups sifted cake flour
• 1-1/4 cups sugar
• 2/3 cup Crisco
• 1 tspn salt
• 2-1/2 tspns double-acting baking powder
• 1/2 tspn soda
• 1 tspn cinnamon
• 1/2 tspn cloves
• 1/2 tspn nutmeg
• 1/3 cup molasses
• 2/3 cup mashed bananas
• 3 eggs
• 1/2 cup milk
• Fluffy frosting (see below) 

Into a mixing bowl measure flour, sugar, Crisco, salt, baking powder, soda, spices, molasses, and banana. Mix vigorously by hand or at medium speed with an electric mixer. 

Add eggs and milk, and beat thoroughly for another 2 minutes. Pour into 2 9-x-1-1/2-inch layer pans which have been lined with plain paper or rubbed with Crisco and floured.   Bake in moderate oven, 350 degrees, for 35 to 40 minutes.  Frost with Fluffy Frosting.

Fluffy Frosting ("sometimes called 7-minute frosting")

• 1-1/2 cups granulated sugar
• 2 egg whites
• 1/3 cup water
• 1 tspn vanilla
• 1/2 tspn salt
• 1/8 tspn cream of tartar

Combine sugar, cream of tartar, salt, water, and egg whites in top of double boiler. Place over boiling water, and beat 7 minutes with rotary beater or electric mixer until frosting will hold in peaks.  Mix in vanilla. 

(Origin - "Praise for the Cook" by Crisco, part of the Procter & Gamble Company, 1959.)

More "Lost" Banana Recipes

Banana Foster Flambe (1980)

Farmer's Banana Drop Cookies (1971)
Trader Vic's Baked Bananas with Rum Sauce (1968)

Trader Vic's Baked Bananas with Rum Sauce (1968)

• 8 bananas
• 2 tbspns melted butter
• 1/2 cup brown sugar
• 2 tbspns grated orange peel
• 1 cup orange juice
• 1/4 tspn ground cloves

Rum Sauce:

• 2 egg yolks
• 1/2 cup sifted powdered sugar
• 1/4 cup half-and-half
• 1 to 1-1/2 ounces Jamaican rum
• 2 egg whites
• 1/4 tspn salt

To make sauce, beat egg yolks until thick and lemon-colored.  Add sugar, half-and-half, and salt, and mix thoroughly.  Place in top of double boiler over hot water and beat until mixture thickens, about 5 minutes.  

Stir in rum gradually, and continue beating until smooth, often. Chill. Just before serving, beat egg whites until stiff, and fold into sauce.

Peel bananas, and place in shallow baking dish.  Brush with melted butter, and bake at 350 degrees for 10 minutes.  Meanwhile, mix brown sugar, cloves, grated orange peel. and orange juice.    Spoon mixture over bananas and return to oven for 15 minutes.  

Serve hot with chilled Rum Sauce.  Serves 8.

(Origin - "Trader Vic's Pacific Island Cookbook with Side Trips to Hong Kong, Southeast Asia, Mexico, and Texas" by Trader Vic, 1968)

More "Lost" Trader Vic Recipes
Buttered Roast Chicken with White Wine (1968)

Celery Victor with Crab Legs or Shrimp (1946)

San Francisco Oyster Loaf (1968)

Between-the-Sheets Cocktail (1946)

White House Peach Fritters (1887)

"Make a batter in the proportion of:

• One cup sweet milk
• Two cup flour
• One heaping teaspoonful of baking-powder
• Two eggs beaten separately
• One tablespoonful of sugar
• One saltspoon of salt.

"Heat the milk a little more than milk-warm.  Add it slowly to the beaten yolks and sugar. The add flour and whites of the eggs.  

"Stir all together, and throw in thin slices of good peaches, dipping the batter over them. 

"Drop into boiling hot lard in large spoonfuls with pieces of peach in each, and fry to a light brown.  Serve with maple syrup, or a nice syrup made with clarified sugar.

"Bananas, apples, sliced oranges, and other fruits can be used in the same batter."

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

More "Lost" Recipes of Fried Delicacies

Beer-Batter Vegetables (1982)

Swiss Cheese Fritters (1967)

Apple Butter Pumpkin Fritters (1946)

Fried Pork Balls (1935)

Banana Foster Flambe (1980)

• 4 scoops coffee or vanilla ice cream
• 1/3 cup rum
• 1/4 cup butter
• 1/4 cup light brown sugar
• 1/4 cup Sun-Maid seedless raisins
• 2 firm, ripe bananas, sliced
• 1/4 tspn cinnamon
• 4 maraschino cherries, with stems

Place the ice cream in individual heat-proof dishes or a large heat-proof casserole.  Melt the butter and sugar in an 8-inch skillet and add the raisins and cinnamon.  Cook over moderate heat for 1 minute.

Add the banana slices and cook 2 minutes, basting with the sauce. Add the rum.  when rum is warmed, removed the skillet from the burner and ignite the rum with a long match.  

Continue to baste the bananas until the flame dies.  Spoon the raisin-banana sauce over the ice cream and serve decorated with cherries. Serves 4.

(Origin - "The Sun-Maid Cookbook" by Sun-Maid Growers of California, 1980.)

More Flambe Recipes

Apple Charlotte Flambe (1963)

Steak Flambe Moutarde (1978)

Glazed Smoked Turkey Flambe (1959)

Banana Fritters with Lemon (1946)

• 3 bananas
• 1 cup flour
• 1 egg
• 1/4 cup milk
• 1 tbspn lemon juice
• 1 tbspn sugar
• 2 tspns baking powder
• 1/4 tspn salt
• Powdered sugar

Sift and mix all dry ingredients (except powdered sugar).  Add, in order, 1 egg, 1/4 cup milk, 1 tablespoon lemon juice.  Then mash bananas, and add to mixture.  

Drop by spoonfuls into hot fat.  Drain and sprinkle with powdered sugar.

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

Farmer's Banana Drop Cookies (1971)

• 1 cup mashed bananas
• 1 cup and 6 tbspns sugar
• 2 eggs
• 1 1/2 tspns vanilla
• 1/2 tspn cinnamon
• 1/4 cup butter
• 1/2 cup shortening
• 1 cup whole bran cereal
• 2 1/2 cups sifted flour
• 3 teaspoons baking powder
• 1 teaspoon salt

Place bran cereal on sheet of waxed paper; roll fine with rolling pin.  Add 6 cinnamon and 6 tablespoons of sugar. Mix well, and set aside.

Beat 1 cup sugar, shortening and butter until light and fluffy.  Beat in eggs and vanilla to mix thoroughly. Stir in bananas.

Sift together flour, baking powder and salt. Stir into banana mixture. Drop by teaspoonful into bran mixture and tumble until well coated.  Place 2 inches apart on greased cookie sheet.

Bake in hot oven (400 degrees) about 10 minutes.  Remove cookies and cool on rack. Make 4 1/2 dozen.  

(Origin - "Homemade Cookies" by the Food Editors of Farm Journal, 1971.)

Other Favorite Cookie Recipes

Corn Flake Dream Bars (1950)

Superb Chocolate Rum Balls with Pecans (1951)

Pineapple Drop Cookies (1950)

Snow-Capped Baked Bananas (1968)

• 6 medium green-tipped bananas
• 3 tbspns lime juice
• 1/3 cup honey
• 1/3 cup cream sherry
• 1/4 cup tart red currant jelly
• 1/2 cup flaked coconut

Peel bananas. place in shallow baking dish; brush with lime juice. Blend honey and sherry, pour over bananas; dot with butter.

Bake in hot oven, 400 degrees, about 30 minutes or until bananas are tender and lightly browned, basting often with syrup in pan. Removed to serving dish, dot with jelly, sprinkle with coconut.  Serves 6.

(Origin - "Dine with Wine" by The Taylor Wine Company of Hammondsport, N.Y. 1968)