Charlie Brown's Boysenberry Cobbler (1969)

• 1 cup flour, sifted
• 2 tspns baking powder
• 1/8 tspn salt
• 1/4 cup vegetable shortening or butter
• 1/2 cup sugar
• 1/2 cup milk
• 15 oz can boysenberries, undrained

Sift flour, baking powder, and salt into medium mixer bowl. Add shortening and beat at medium speed. Add sugar and milk, and mix thoroughly. 

Spoon batter onto greased baking dish and pour can of berries (undrained) over the top. Bake at 375 degrees for about 45 minutes. 

Serve warm with vanilla ice cream or whipped cream.

More "Lost" Recipes from "Peanuts Cook Book"

Lucy's Lemon Squares (1969)

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

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

Farmer's Blackberry-Green Apple Pie (1965)

• Pastry for 2-crust pie
• 3 cups fresh blackberries
• 1 cup thin, peeled green apple slices
• 2-1/2 to 3 tbspns quick-cooking tapioca
• 1 cup sugar
• 1/2 tspn cinnamon
• 2 tbspns butter

Pick over and wash berries in cold water. Lift out and drain. In large bowl, combine berries, apples, tapioca, sugar, and cinnamon, mixing well.

Turn into pastry-lined 9-inch pie pan. Dot with butter, and adjust top crust and flute edges; cut vents. 

Bake in hot oven (425 degrees) until crust is golden and juices start to bubble up in vents, 40 to 50 minutes. 

More "Lost" Farmer's Pie Recipes
Farmer's Butterscotch Peach Pie (1965)

Farmer's French Pear Pie (1965)

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

Knott's Berry Farm Boysenberry Bread with Streussel (1976)

• 1 cup butter
• 1-1/2 cup sugar
• 1 tspn vanilla
• 4 eggs
• 1 cup Knott's Boysenberry Preserves
• 1/2 cup sour cream
• 3 cups flour
• 1 tspn salt
• 1 tspn cream of tartar
• 1 tspn baking soda
• 1-1/2 cups walnuts, chiopped
• Streussel topping (see below)

Cream butter in a large mixing bowl. Add sugar and vanilla, and mix until light and fluffy. Add eggs, one at a time, blending thoroughly after each addition. (There;s no problem if the mixture separates a little at this point.)

Add preserves and sour cream alternately with flour, salt, cream of tartar, and soda, which have been measured into a sifter. Fold in walnuts.

Pour batter into 4 loaf pans which have been greased and lightly floured. Top with streussel topping, optional. Bake in a preheated 350 degrees oven for 45 to 50 minutes, or until toothpick comes out clean. Cool on rack, loosen with spatula. When cool, wrap extra loaves in foil and freeze.

Streussel Topping

• 1/4 cup brown sugar
• 2 tbspns flour
• 2 tbspns butter
• 1/4 tspn innamon
• 1/4 cup walnuts, chopped

More "Lost" Berry Recipes

Strawberries Romanoff (1963)

Blackberry Buttermilk Cake (1980)
White House Sweet Strawberry Cake (1887)

(Origin - "Knott's Berry Farm Cookbook," by Florine Sikking and Judith Zeidler, 1976.

White House Raspberry Sherbet (1887)

• 2 quarts of raspberries
• 1 cupful of sugar
• 1-1/2 pint of water
• Juice of 1 large lemon
• 1 tablespoonful of gelatine

Mash the berries and sugar together, and let them stand for two hours.  Soak the gelatine in cold water, and cover. Add 1 pint of water to the berries, and strain. 

Dissolve the gelatine in a half a pint of boiling water, add this to the strained mixture, and freeze.  

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

More "Lost" Ice Cream Recipes
French-Fried Ice Cream with Marsala Wine (1971)
Tangerine Cream Ice (1885)

Baked Alaska (1969)

Orange Milk Sherbet (1946)

More "Lost" White House Recipes

White House Sweet Strawberry Cake (1887)

White House White Ginger Biscuits (1887)

White House Peach Fritters (1887)

White House Sweet Strawberry Cake (1887)

• 3 eggs
• 1 cupful of sugar
• 2 cupsful of flour
• 1 tbspn of butter
• 1 tspn of baking powder
• 3 pints of strawberries

"Beat the butter and sugar together, and add the eggs well beaten.  Stir in the flour and baking powder well sifted together.  Bake in deep tin plate. This quantity will fill four plates.

"With three pints of strawberries, mix a cupful of sugar, and mash them a little.  Spread the fruit between the layers of cake.  

"The top layer of strawberries may be covered with a meringue made with the white of an egg and a tablespoonful of powdered sugar.

"Save out the largest strawberries, and arrange them around in circles on the top of the cake.  Makes a very fancy dish, as well as a delicious cake.  The cake may also be topped with white frosting."

More "Lost"  White House Recipes

White House Peach Fritters (1887)

White House White Ginger Biscuits (1887)

More "Lost" Cake Recipes

Rose Geranium Cake (1809)
Blackberry Buttermilk Cake (1980)
7-Up Pound Cake (1980)
Black Pepper Cake with Nuts (1975)

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

Blackberry Buttermilk Cake (1980)

• 4 eggs
• 2 cups sugar
• 1 1/2 cups fresh or frozen blackberries, drained
• 1 cup butter
• 3 cups flour
• 1 cup buttermilk
• 1 tspn cinnamon
• 1 tspn nutmeg
• 1 tspn cloves, ground
• 1 tspn baking powder
• 1 tspn baking soda

Cream sugar and butter together.  Beat eggs, and add to creamed mixture.  Combine flour, spices, baking powder and soda.  Stir into creamed mixture alternately with buttermilk.

Carefully fold in blackberries.  Bake at 350 degrees in cake pan for 30 minutes.  (Raspberries can be substituted for blackberries.)

Cold Coffee Icing

• 1 cup butter
• 1 box (1 lb) confectioners sugar
• 1 tspn vanilla
• 3 (or more, as needed) tbspns cold coffee

Frost cake with icing made by beating the ingredients together until fluffy.

(Origin - "Faith Outreach Church Cookbook" in Huntington, West Virginia, 1980.)

More "Lost" Cake Recipes

Hawaiian Pineapple Cake (1980)

Black Pepper Cake with Nuts (1975)

7-Up Pound Cake (1980)

Tomato Soup Cake with Cream Frosting (1951)

Baked Blueberry Pudding with Vanilla Glaze (1939)

• 1 1/2 cups blueberries, floured
• 1/4 cup butter
• 1 cup sugar
• 1 egg, beaten
• 1 cup milk
• 2 1/2 cups flour
• 3 tbspns baking powder
• Vanilla cream glaze (recipe below)

Mix all ingredients, except blueberries and glaze, together well.   Gently fold in blueberries.  

Put in cake pan, sprinkle sugar on top, and bake in a moderate oven, 350 degrees, until done.  Glaze just before serving.

Vanilla Cream Glaze

• 1/2 cup confectioner's sugar
• 1 yolk of egg
• 1 egg white, beaten
• 1/2 bottle of cream, whipped with vanilla to taste
• Pat of butter the size of an egg

Cream butter and confectioner's sugar, then egg yolk.  LIghtly blend with beaten egg white.  Gently fold in cream whipped with vanilla. 

(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 by Priscilla West Wheldon.) 

Raspberry Mousse (1962)

• 2 cups fresh red raspberries
• 1 cup milk
• 4 egg yolks, slightly beaten
• 1 tbspn red maraschino cherry syrup
• 1/2 tspn vanilla
• 2 cup heavy cream, whipped
• 4 egg whites
• Sauce of crushed, sweetened raspberries
• Whipped cream and raspberries for garnish

In the top of a double boiler, combine milk with egg yolks and sugar. Cook over hot water, stirring constantly until the custard coats a spoon.  Remove from heat. Blend in vanilla and maraschino cherry syrup. Chill thoroughly.

Rub raspberries through a wire strainer.  Fold in whipped cream.  Beat egg whites until stiff but not dry, and fold in.

Turn into serving bowl.  Chill at least 4 hours.  Serve with a garnish of whipped cream, red raspberries, and an additional sauce of crushed and sweetened raspberries. Serves 10.

(Origin - "The Dinner Party Cook Book," a Sunset Book by the Sunset Editorial Staff, 1962.)

Strawberries Romanoff (1963)

• 2 quarts strawberries
• 1 cup whipping cream
• 1 pint vanilla ice cream
• 1/4 cup Cointreau liqueur
• juice of 1/2 lemon
• Sugar to taste

Wash and stem the berries, sweeten to taste, and put to chill.  

Whip slightly 1 pint of vanilla ice cream.  Whip heavy cream until very stiff and fold into beaten ice cream.  Add the Cointreau and lemon juice, and stir in.

Pour the cream mixture over the chilled strawberries. Blend quickly and serve in iced bowls.  Serves 8 or more.

(Origin - "A Cook's Tour of San Francisco - The Best Restaurants and Their Recipes" by Doris Muscatine, 1963. Recipe by Paoli's, which was open at Montgomery and California Streets from about 1860 to 1940.)