Appalachian Molasses Sweet Bread (1984)

•  2 cups flour
• 1/2 tspn salt
• 1 to 2 tspns ginger
• 2 tspns baking powder
• 1/4 tspn baking soda
• 1 tspn cinnamon
• 1/3 cup melted butter
• 1 cup molasses or 2/3 cup molasses and 1/2 cup sugar
• 3/4 cup buttermilk
• 1 egg

Sift together the dry ingredients and add melted butter and the molasses. Mix well, adding buttermilk and egg.

Pour into a loaf pan and bake in 350 degree oven for 45 to 50 minutes.

More "Lost" Sweet Bread Recipes

Orange Marmalade Bread (1985)
Brown Sugar Crumpets (1905)

(Origin - "The Foxfire Book of Appalachian Cookery"  edited by Linda Garland Page and Elio Wigginton. Originally published in 1984, republished in 1992 by the University of North Carolina Press.) 

Waikiki Pineapple Rolls (1983)

• 1/2 cup firmly packed light brown sugar
• 2 tbspns all-purpose flour
• 3 tbspns butter
• 1 can (8 1/4 oz) crushed pineapple, drained
• 1/2 cup pecan halves
• 8 brown-and-serve rolls, uncooked

Combine brown sugar and flour in saucepan. Add butter, pineapple, and pecans. Heat mixture over low heat until butter melts, stirring constantly.

Pour mixture into a greased 8-inch round cake pan. Place rolls, top side down, in pineapple mixture.

Bake 10 to 12 minutes at 400 degrees. Remove from oven and invert onto serving plate. Serves 8.

More "Lost" Rolls

Yogurt Carrot Drop Biscuits (1975)

Southern Corn and Pecan Spoon Bread (1847)

(Origin - "Pots, Pans, and Pioneers III" by the Telephone Pioneers of America, Louisiana Chapter No. 24, 1983. Recipe by Marilou Bridges of Shreveport, Louisiana.)

Libby's Original Pumpkin Nut Bread (1984)

• 
  2 cups flour
• 2 tspns baking powder
•  1/2 tspn baking soda
• 1 tspn salt
• 1 tspn ground cinnamon
• 1/2 tspn ground nutmeg
• 1 cup Libby's solid pack pumpkin
• 1 cup sugar
• 1/2 cup milk
• 2 eggs, slightly beaten
• 1/4 cup butter, softened
• I cup chopped walnuts or pecans

Preheat oven to 350 degrees. Sift together first 6 ingredients. In mixing bowl, combine pumpkin, sugar, milk, and eggs. Add dry ingredients and butter, mixing until just moistened. Stir in nuts.

Spoon into well-greased 9-x-5-inch loaf pan. Bake 65 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pan. Yields 1 loaf. 

(For 2 mini-loaves, spread batter into 2 well-greased 7 1/2-x-3 1/4-inch loaf pans. Bake 50 minutes.) 

More "Lost" Classic Pumpkin Recipes

Pumpkin Pie Cake (1979)

Pumpkin Granola Bars with Salted Peanuts (1984)

(Origin - "The Great Pumpkin Cookbook" by the home economists in Libby's Home Economics & Consumer Service Dep't, 1984)

Steamed Boston Brown Bread (1930)

• 
  2 cups graham flour 
• 2 cups cornmeal
• 1 cup molasses
• 3 cups sweet milk
• 2 tbspns sugar
• 1 1/4 tspns baking soda
• 1 tspn salt
• Raisins or nuts (optional)

Mix ingredients and steam in cans. Fill cans only half full.

Take from cans and set in oven until dry.

More "Lost" Bread Recipes

Brown Sugar Crumpets (1905)

Rolled Cinnamon Apple Buns (1927)

(Origin - "The Relief Society Cookbook" published in 1930 by the Rexburg, Idaho Relief Society.)

Brethren Cheddar Bread (1985)

• 
  4 cups sifted all-purpose flour
• 2 tbspns sugar
• 3 tspns baking powder
• 1 1/4 tspns salt
• 1/2 cup unsalted butter, chilled and cut in 1-inch slices
• 4 cups coarsely shredded Cheddar cheese
• 1 tbspn dill
• 2 eggs, beaten
• 2 cups milk

Sift together in a large bowl the first 4 ingredients. Use pastry blender to cut in butter until crumbly (like uncooked oatmeal). Stir in Cheddar cheese and dill.

Combines eggs and milk in separate bowl. Ad this, all at once, stirring just enough to moisten dry ingredients. Divide batter into 4 well-greased 7 3/8-x-3 5/8-x-2 1/4-inch pans. 

Bake at 400 degrees for 35 to 40 minutes, or until browned and bread sounds hollow when thumped. Cool upright on wire racks in the pans for 10 minutes, then invert and remove pan.  Can be frozen.

More "Lost" Breads

Rolled Cinnamon Apple Buns (1927)

Sourdough Cornbread (1963)

(Origin - "The Stenciled Strawberry Cookbook - Patterns for Fine Dining" by The Junior League of Albany, New York. 1985.) 

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.) 

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)

Green Tomato Bread with Honey (1982)

• 2-1/2 cups flour
• 2-1/2 tspns baking powder
• 1 tspn baking soda
• 1/2 tspn salt
• 1 cup brown sugar
• 1 tbspn cinnamon
• 1 tspn nutmeg
• 1/4 tspn ginger
• 1 tbspn molasses
• 3 tbspns honey
• 1/2 cup oil
• 1 cup ground, undrained green tomatoes
• 2 eggs
• 1 tspn vanilla
• 1/2 cup chopped nuts

Mix dry ingredients. Add rest of ingredients and beat well. Spoon into 2 greased and floured pans. Let batter rest 10 minutes.

Smooth tops of loaves, and make and "I" indentation along the center from end to end. Bake at 350 degrees for 45 to 50 minutes, or until done.

More "Lost" Tomatoes Recipes

Tomatoes in Cream (1972)

Civil War Fried Tomatoes (1865)

(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.") 

Fresh Pineapple Macadamia Nut Bread (1965)

• 1-3/4 cups sifted flour
• 2 tspns baking powder
• 1/2 tspn salt
• 1/4 tspn baking soda
• 3/4 cup coarsely chopped Hawaiian macadamia nuts
• 3/4 cup brown sugar, firmly packed
• 3 tspns soft butter
• 2 eggs
• 1 cup finely chopped fresh pineapple (firmly packed)
• 2 tbspns sugar
• 1/2 tspn cinnamon

Sift together the first 4 ingredients. Add nuts to the dry ingredients. 

Cream together sugar, butter, and eggs until fluffy. Stir in half the flour mixture. Add pineapple. Blend in remaining four mixture, and pour into a well-greased 9-x-5-x-3-inch pan. 

Combine topping ingredients...sugar and cinnamon... and sprinkle over top of bread mixture. Bake in 350 degree over for about 1 hour.

More "Lost" Hawaiian Recipes

Hawaiian Mango Brown Betty (1920)

Hawaiian Preserved Figs with Lime (1920)

(Origin - "The Pacifica House Hawaii Cook Book" by Don FitzGerald, 1965)

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.")

Sourdough Cornbread (1963)

• 1 cup sourdough starter
• 1-1/2 cups yellow cornmeal
• 1-1/2 cups evaporated milk
• 2 eggs, beaten
• 2 tbspns sugar
• 1/4 cup melted butter, warm
• 1/2 tspn salt
• 3/4 tspn baking soda 

Thoroughly mix the sourdough starter, cornmeal, evaporated milk, eggs, and sugar in a large bowl.

Stir in melted butter, salt, and baking soda. Turn into a 10-inch greased frying pan, and bake in hot oven, 450 degrees, for 25 to 30 minutes. 

Cut into wedges, and serve hot.

More "Lost" Recipes from Sunset Breads

Baked Molasses Buttermilk Bread (1963)

Butterscotch Tea Bread with Buttermilk (1963)

 

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

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.)

Southern Tomato Biscuit Shortbread (1865)

• 2 cups sifted flour
• 1 cup tomato juice
• 8 tspns baking powder
• 6 to 8 tbspns shortening
• 1/2 tspn salt

Sift flour, baking powder, and salt together into mixing bowl. Cut in shortening with 2 knives, pastry blender, or fingertips. 

When using fingers, pick-up mixture and rub shortening in quickly; drop and take up another portion. Repeat until mixing is complete. 

Mix only until the mass resembles cornmeal. Make a little well in the center. Pour into this well most of the tomato juice at once, stirring with a fork or knife. The amount of liquid needed varies with the flour, but add it until the mixture follows the spoon or fork in the dough.

Mix no longer than needed. The ideal is a soft dough that may be handled. Remove the ball of dough to a lightly floured board. Knead lightly 10 to 20 times; roll to 1/4-inch thickness.

Cut in large (8-inch rounds) or in in individual rounds, and place on greased cookie sheet. Bake in very hot oven (450 degrees) for 12 to 15 minutes.

Two rounds may be put together like sandwiches, spreading melted butter between and on top before baking.  

More "Lost" Biscuit Recipes
Southern Beaten Biscuits (1857)

Sour Cream Biscuits (1949)

(Origin - "'Gone with the Wind' Cook Book, published by Abbeville Press in 1991. This is a "facsimile edition book," part of Turner Entertainment's Hollywood Hotplates cookbook series.) 

Baked Molasses Buttermilk Bread (1963)

• 1-3/4 cups sifted flour
• 1/4 cup sugar
• 1-1/2 tspns each salt and baking soda
• 1 tspn baking powder
• 2 cups graham flour
• 1/3 cup shortening
• 2 eggs, beaten
• 1-3/4 cups buttermilk
• 3/4 cup molasses

Sift flour again into large mixing bowl with sugar, soda, salt, and baking powder. Add graham flour and mix in thoroughly.

With pastry blender, cut shortening into dry ingredients until fine. Mix eggs with buttermilk and molasses. Pour into ingredients in the bowl, and stir until all ingredients are blended.

Pour into 2 greased 9-x-5-inch loaf pans or 1 large pan (about 14-x-9 inches). Bake in a moderate oven (350 degrees) for 35 to 45 minutes, or until toothpick inserted in center comes out clean. 

More "Lost" Bread Recipes

Southern Spinach Spoon Bread (1982)

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

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

Peg Bracken's Whole-Wheat Tiger Bread (1976)

"Precisely on this day, February 6, winter is half over. To help get you through the other half, make four rousing loaves of Whole-Wheat Tiger Bread. One slice and you can move a piano. Two slices and you can play it."

• 2 tbspns dry yeast
• 1/2 cup warm water
• 3 cups hot water
• 2/3 cup brown sugar
• 4 tspns salt
• 6 tbspns shortening
• 1 cup cracked wheat
• 2-1/2 cups whole-wheat flour
• 1/2 cup wheat germ
• 6 cups while flour (and maybe a little more)

Soften the yeast in the 1/2 cup of warm water. In a big bowl, combine the three cups of hot water with the brown sugar, salt, and shortening. Cool it to lukewarm.

Then stir in the cracked wheat, the whole-wheat flour, the wheat germ, and about 2 cups of the whole flour. Beat it well, stir in the softened yeast, and add the rest of the white bread.

Knead it 10 minutes by the timer, shape it into a ball, and put it in a big, greased bowl, turning it over once so the top surface is oiled, too.  Let ir rise, covered, until doubled--- about 1-1/2 hours. Punch it down, divide it into 4 equal parts, let it rest 10 minutes. 

Then shape it into round balls or loaf-shaped loaves, put it in greased pans, cover them, and let them rise again for an hour. Finally, bake at 375 degrees about 45 minutes. In a half hour, take a look, and if they're browning too fast, lay a piece of aluminum foil across the top.

More "Lost" Breads"

Sour Cream Biscuits (1949)

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

(Origin - "The I Hate to Cook Almanack - Recipes & Relief for the Reluctant Cook and the Harried Houseperson" by Peg Bracken, 1976.)

Butterscotch Rolls (1950)

• 2-1/2 cups sifted pastry flour
• 3-1/2 tspns baking powder
• 1 tspn salt
• 1/4 cup granulated sugar
• 5 tbspns shortening
• 1/2 cup milk
• 1 egg, well beaten
• 1/2 cup melted butter
• 1-1/4 cups brown sugar

Put 1 teaspoon of melted butter and 1 teaspoon of brown sugar in bottom of each muffin tin.

Sift flour, baking powder, salt, and sugar together. Cut in shortening and blend well. Add beaten egg to milk, and pour into flour mixture. Mix together sand turn out on floured surface. 

Knead 20 strokes. Roll into oblong shape 1/4-inch thick. Spread with remainder of the melted butter, and sprinkle with brown sugar. 

Roll like a jelly roll. Slice in pieces 1/2-inch thick, and place in muffin tins. Bake at 400 degrees for 20 to 30 minutes. Makes 24 rolls.

More "Lost" Butterscotch Recipes

Classic Butterscotch Cookies (1960)

Butterscotch Pound Bundt Cake (1973)

(Origin - "Mennonite Community Cookbook" by Mary Emma Showalter, of the Home Economics Dep't of Eastern Mennonite College in Harrisonburg, Virginia, 1950. Authorized by the Mennonite Community Association. Recipe was by Grace Glick of Sugar Creek, Ohio.)

Pumpkin Cinnamon Bran Doughnuts (1984)

• 1 cup Libby's solid pack pumpkin 
• 2 tbspns shortening
• 3/4 cup sugar
• 2 eggs
• 1 cup shredded bran cereal
• 2-3/4 cups flour
• 2 tspns baking powder
• 1 tspn pumpkin pie spice
• 1/2 tspn salt
• Oil
• Cinnamon sugar

In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, mixing well after each addition. Add pumpkin and bran cereal, mix well, and let stand for 2 minutes.

Sift flour, baking powder, spice, and salt together. Stir into pumpkin mixture, half at a time. Cover, and chill 1 hour or until the dough is still enough to handle.

On a lightly floured surface, roll out to 1/2-inch thickness. Cut with a 2-1/2-inch doughnut cutter. In a large pan, heat 2 inches of oil to 375 degrees. Fry doughnuts a few at a time until golden brown and thoroughly cooked, about 1 minute on each side. 

Drain on paper towel on wire rack. Repeat with trimmings to use all the dough. Dip cooled doughnuts into cinnamon sugar. Yields 18 doughnuts.

More "Lost" Specialty Bread Recipes

Coffee Bread Pudding (1979)

Sweet Potato Bread-Cake (1953)

Origin - "The Great Pumpkin Cookbook" by the home economists in Libby's Home Economics & Consumer Service Dep't, 1984)

Sour Cream Biscuits (1949)

• 2 cups flour
• 2 tspns double-acting baking powder
• 1/4 tspn baking powder
• 1 tspn sugar
• 1 tspn salt
• 1/2 cup shortening
• 3/4 cup sour cream

Sift the dry ingredients. Cut or rub in shortening (into the dry ingredients) the same as for regular biscuits and add 3/4 cup sour cream. 

Handle and mix the same as for regular biscuits being careful not to work too much. Roll to 1/2-inch thick and cut with a biscuit cutter.

Bake at 425 degrees for 12 to 14 minutes. This makes about 12 biscuits. "They are extra rich owing to the extra amount of shortening. They are good, and quite suitable for short cake biscuits."

More "Lost" Bread Recipes
Carrot Corn Bread (1976)

Sweet Potato Bread-Cake (1953)

(Origin - "The Storz Cookbook" compiled by Arthur C Storz of the Storz Brewing Co. of Omaha, Nebraska. 1949.) 

Kentucky Strawberry Nut Bread (1975)

• 1 pint fresh strawberries, washed and hulled
• 1-3/4 cups unsifted flour
• 1 tspn baking soda
• 1/4 tspn baking powder
• 3/4 tspn salt
• 1/2 tspn cinnamon or Pumpkin pie spice
• 1 cup sugar
• 1/3 cup shortening
• 2 eggs, beaten
• 1/3 cup water
• 1/2 cup chopped nuts

Puree strawberries in a blender, then pour into a small saucepan and heat to boiling over medium heat. Cook 1 minute, stirring constantly. Cool.

Combine flour, baking soda, baking powder, salt, and spice in large bowl. Mix together sugar, shortening, and eggs,  and beat until very light. Alternately add flour mixture and water to sugar mixture, mixing at low speed of mixer.

Stir in strawberries. Fold in nuts. Spread batter in a greased 9-x-5 loaf pan. Bake in 350 degree oven for 1 hour or until toothpick inserted in center some out clean. Cool 10 minutes before removing from pan. 

Bread tastes better the next day, so wrap in foil and store at room temperature. This bread freezes well.  This recipe won a Blue Ribbon at the 1975 Kentucky State Fair. 

More "Lost" Kentucky Recipes

Kentucky Bourbon Fudge Cake (1983)

Kentucky Bourbon Stew (1805)

(Origin - "Best of the Best from Kentucky - Selected Recipes from Kentucky's Favorite Cookbooks" edited by Gwen McKee and Barbara Moseley. Quail Ridge Press, 1983)

Peanut Butter Bread (1952)

• 1/2 cup peanut butter
• 1-1/2 tbspns sugar
• 1/2 tspn salt
• 3/4 cup milk
• 2 cups whole-wheat flour
• 1/2 cup sifted all-purpose flour
• 3 tspns baking powder

In one bowl, blend together the peanut butter, sugar and salt. Gradually stir in milk.

Measure whole-wheat flour, spooning it lightly with sifting, then level off measurement. Turn into another bowl. Sift flour and baking powder together over whole-wheat flour. Stir well together.

Add peanut butter-milk mixture to dry mixture all at once. Stir and blend only enough to dampen all the flour.

Bake in greased 8x4x3 bread pan in slow oven (325 degrees) about 40 minutes. Cool before serving. 

More "Lost" Bread Recipes
Scotch Scones (1906)
Rolled Oats Bread with Brown Sugar (1938)

Sponge Bread with Olive Oil (1720)

(Origin - "The Book of Good Neighbor Recipes" by Maxine Erickson, Homemaker, and Joan M. Rock, Home Economist,1952.)