Hershey Bar Buttermilk Cake (1962)

• 
  1/2 lb butter
• 2 cups sugar
• 4 eggs
• 2 tspns vanilla
• 1/ tspn salt
• 8 plain Hershey bars, melted
• 2 1/2 cups sifted cake flour
• 1 cup buttermilk
• 1/4 tspn baking soda
• 1/2 cup chopped nuts

Cream butter and sugar. Add and beat eggs one at a time into the mixture. Add the vanilla, salt, and melted Hershey bars.

Add the flour and buttermilk mixed with the baking soda alternately. Fold in the chopped nuts.

Bake in a greased angel food cake pan for 1 3/4 hours at 325 degrees. Sprinkle with powdered sugar when done, in place of icing. This will keep indefinitely, and no icing is needed.

More "Lost" Chocolate Cake Recipes

Mint Chocolate Chip Cake (1950)

Classic Chocolate Butter Cake (1986)

(Origin - "Helen Corbitt's Potluck" by Helen Corbitt, Director of Restaurants at Neiman-Marcus, 1962.) 

Orange Corn Muffins with Orange Sauce (1968)

• 1 cup corn meal
• 1 cup sugar
• 2 cups flour
• 1/2 tspn salt
• 1 tspn baking soda
• 1/2 cup salad oil
• 2 eggs, beaten
• 2 tbspns grated orange rind
• 2/3 cup buttermilk
• Orange sauce (see below)

Preheat oven to 375 degrees. Mix all the ingredients in a large bowl. Pour into greased muffin tins and bake 12 minutes. 

While muffins are still hot, place 1 tablespoon of Orange Sauce on each.

Orange Sauce

• Juice of 2 oranges
• 1 cup confectioners sugar
• Grated rind of 1 orange

More "Lost" Muffin Recipes

Lemon Chiffon Muffins (1976)

Vermont Butter Apple Muffins (1939)

(Origin - "Marion Brown's Southern Cook Book" published by the University of North Carolina Press, Chapel Hill, 1951. Recipe by Miss Linda Rumbley of Burlington, North Carolina.) 

Mississippi Peach Buttermilk Ice Cream (1981)

• 1 tbspn unflavored gelatin (1 envelope)
• 1 1/4 cups sugar, divided
• 2 cups buttermilk
• 1 egg, beaten
• 1/4 tspn salt
• 4 cups whipping cream
• 1 tbspn vanilla extract
• 2 cups fresh peaches, mashed 

In saucepan, combine gelatin, 1 cup sugar, and buttermilk. Dissolve gelatin mixture over low heat, stirring constantly. 

Gradually add hot mixture to egg, stirring constantly. Stir in salt, cream, and vanilla extract. Combine mashed peaches and 1/4 cup sugar, and add to mixture. Chill and churn-freeze.

NOTE - "If fresh peaches are not available, mashed, canned freestone peaches may be sued. Do not add sugar to peaches. Regular milk may be substituted for buttermilk in recipe. Yiled: approximately 3 quarts.

More "Lost" Ice Cream Recipes

Sunset's Pineapple Sherbet Ice Cream (1963)

Hershey's Old-Fashioned Chocolate Ice Cream (1934)

(Origin - "Best of the Best from Mississippi" edited by Gwen McKee and Barbara Moseley, 1987. Recipe was taken from "Giant Houseparty Book," published in 1981 by the Chamber of Commerce of Philadelphia, Mississippi.) 

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.) 

Honey Buttermilk Pumpkin Cake with Pecans (1985)

• 1/2 cup butter
• 1 cup sugar
• 2 eggs
• 1/2 orange, grated (3 heaping tbspns)
• 3/4 cup buttermilk
• 1/2 cup honey
• 1 cup flour
• 1 cup whole wheat flour
• 1 tspn baking powder
• 1 tspn baking soda
• 3 tspns pumpkin pie spice
• 1 cup yellow raisins
• 1 cup chopped pecans

Cream butter with sugar. Beat in eggs, orange, buttermilk, and honey, beating well after each addition. Stir together the remaining ingredients and add all at once, beating until blended. Do no overbeat.

Spread batter into a greased10-inch tube pan, and bake in a 325 degree oven for 45 minutes, or until a cake tester, inserted in center. comes out clean. Allow to cook in pan. When cool, sprinkle top with a little sifted powdered sugar. Serves 8 to 10.

More Recipes by Renny Darling

Eggnog Spice Cake with Bourbon (1985)

Cheddar Cheese Muffins (1985)

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

English Clove Buttermilk Cake (1976)

• 
  1 cup butter
• 2 1/4 cups sugar
• 6 eggs, well beaten
• 3 1/2 cups flour
• 1 tbspn ground cloves
• 1 tbspn ground cinnamon 
• 1 tspn baking powder
• Pinch of salt
• 1 cup buttermilk
• Confectioners sugar, sifted

Cream butter until smooth. Gradually add sugar and continue beating until blended. Add eggs and mix thoroughly.

Sift dry ingredients together and add to above mixture alternately with buttermilk. Pour into an oiled 10-inch tube pan and bake at 350 degrees for 50 to 60 minutes. 

Invert cake over a wire rack and remove pan. When cake is almost cool, sprinkle with confectioners sugar.

More "Lost" Buttermilk Recipes

Orange Date Buttermilk Cake (1959)

Mormon Buttermilk Johnnycake (1967)

(Origin - "The Dallas Junior League Cookbook" published in 1976.)

Buttermilk Hush Puppies (1982)

• 
  3/4 cup self-rising corn meal
• 1/3 cup self-rising flour
• 1 large onion, finely chopped
• 1 egg
• 3/4 cup buttermilk
• Lard or vegetable shortening

Mix all the ingredients in a small bowl. Shape into flat round or into balls. and fry in lard or shortening at 375 degrees until crisp and brown.

More "Lost" Recipes for Fried Things

Homemade Fritos (1918)

Kentucky Corn Fritters (1969)

(Origin - "Cooking of the South" by Nathalie Dupree, published by Irena Chalmers Cookbooks, Inc, 1982)

Old-Fashioned Blueberry Grunt (1983)

• 
  5 cups  of blueberries, picked over
• 1 tbspn lemon juice
• 3/4 cup sugar
• 1 tbspn cornstarch
• Pinch cinnamon
• 1 cup flour
• 2 tbspns sugar
• 1 tspn baking powder
• 1/2 tspn baking soda
• Pinch salt
• 2 tbspns melted butter
• 1/2 cup buttermilk, or as needed 

Too the berries with the lemon juice in a wide, non-corrosive skillet or flameproof shallow baking dish. Stir together the cornstarch, sugar, and cinnamon in a small bowl, and stir this mixture gently into the berries until combined. Cover the pan and bring to a boil.

To make the dumpling topping, sift the flour, sugar, baking powder, baking soda, and salt into a mixing bowl. Gently stir in the melted butter, and then enough of the buttermilk to make a very soft dough. Stir just to combine; do not overmix. 

As soon as the berries being to boil, uncover th e pan, lower the heat, and drop rounded tablespoonfuls of the topping onto the berries, spacing them evenly. Cover the pan tightly and simmer for 15 minutes wihtout lifting the lid. Check to see that the dumplings have set; cool slightly.

Serve warm in bowls, with ice cream, whipped cream or heavy cream. Makes 6 servings.

(Note - "A grunt is similar to a cobbler, except that it is simmered, rather than baked. As it cooks, usually in a cast-iron skillet, the biscuit dough sets to form soft dumplings.)

More "Lost" Desserts

Appalachian Blackberry Dumplings (1987)

Caramel Dumplings with Cream (1978)

(Origin - "Old-Fashioned Desserts" by Richard Sax, published by Irena Chalmers Cookbooks, Inc., 1983.)

New England Cherry Devil's Food Cake (1972)

• 
  2/3 cup shortening
• 2 eggs, separated
• 1 3/4 tspns baking soda
• 3 cups sifted flour
• 2 cups sugar
• 4 squares melted chocolate
• 1 tspn salt
• 2 4-oz bottles of maraschino cherries, drained and juice saved
• Drained cherry juice plus buttermilk to make 2 cups

Put the cherries to drain way ahead of when you plan to mix the cake. Cut the cherries in quarters for faster draining. 

Cream together the shortening and sugar; add egg yolks, and mix thoroughly. Stir in the melted chocolate.

Sift together twice the flour, baking soda, and salt. Add to the creamed mixture alternately with the cherry juice-buttermilk. Fold in the stiffly beaten egg whites, and then the cup of cherries. 

Bake at 350 degrees for 50 minutes. Use a 10-x-14-inch cake pan or 2 9-inch round pans. Frost with white frosting.

("This light, moist cake is great for church suppers or when friends drop in for tea.")

More "Lost" New England Recipes

New England Apple Pandowdy (1972)

Tomatoes in Cream (1972)

(Origin - "Yankee Magazine's Favorite New England Recipes" compiled by Sara B.B. Stamm and the Lady Editors of Yankee Magazine. Published in 1972.)

Orange Date Buttermilk Cake (1959)

• 
  3/4 cup butter
• 1 1/2 cups sugar
• 3 eggs
• 3 cups flour
• 1/2 tspn baking soda
• 1 cup buttermilk
• 6 1/2 oz dates (1 package)
• 1 cup chopped nuts
• Rind of 2 oranges, grated
• 1/2 cup orange juice
• 1 cup sugar

Cream the butter and sugar. Add eggs. Add 2 cups of the sifted flour and baking soda alternately with the buttermilk. Cut dates into small pieces, and flour with the other cup of sifted flour. Stir in by hand the dates, nuts, and grated rind. 

Grease and flour a tube pan or angel food cake pan. Bake in 350 degree oven for approximately 1 hour. While cake is in the oven, grate the rind of another orange and add to orange juice and sugar. 

When cake is done baking, invert pan and place cake top-side down on cake plate. Pour half of the orange juice mixture gradually over the bottom of the cake as soon as it is removed from oven. The cake will absorb the orange juice mixture. Turn cake with top side up, and pour remaining mixture on the top and sides.

(Note - "This cake is better served cold. Do not try to slice while still warm. This cake will stay fresh for 1 to 2 weeks if kept in a cake box.)

More "Lost" Orange Recipes

California Orange Waldorf Salad (1980)

Knott's Berry Farm Orange Bread with Orange Butter Icing (1976)

(Origin - "River Road Recipes" published by the Junior League of Baton Rouge, Louisiana, 1959. Recipe by Mrs Don R McAdams and Mrs C.E. Phillips.)

Cranberry Buttermilk Sherbet (1972)

• 
  1 envelope unflavored gelatin
• 1/4 cup lemon juice
• 3 cups cranberry juice cocktail
• 2 cups buttermilk
• 1 1/2 cups sugar
• 1 tspn nutmeg

Sprinkle the gelatin over the lemon juice and let stand 5 minutes. Heat gently, until the gelatin dissolves.

Add the remaining ingredients, stirring until the sugar dissolves. Pour into an ice cube tray or metal pan, and freeze until mushy.

Scoop mixture into a bowl, and beat until smooth and fluffy. Return to freezer and freeze until firm. Yield is 5 cups.

More "Lost" Sherbet Recipes

Orange Milk Sherbet (1946)
White House Raspberry Sherbet (1887)

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

Mormon Buttermilk Johnnycake (1967)

• 
  2 eggs, beaten
• 2 cups buttermilk 
• 3 tbspns molasses or honey
• 2 cups cornmeal
• 1/2 cup flour
• 1 tspn baking soda
• 1 tspn salt
• 1 tbspns butter

Beat eggs until light. Add buttermilk and molasses or honey. 

Combine dry ingredients and stir into batter along with melted butter. Pour into buttered dripper pan to bake at 425 degrees for about 20 minutes or until done.

Cut into large squares to serve. Makes about 24 pieces.

"The first company of Mormon pioneers... arrived in Salt Lake Valley on July 24, 1847... Cornmeal and flour were two of the original staples, so a simple kind of Johnnycake was undoubtedly made... consisting of cornmeal, buttermilk, molasses, and possibly some soda. Later, the Johnnycake became more tasty with the addition of eggs and butter."

More "Lost" Mormon Recipes

Mormon Pepper Cookies (1967)

Mormon Gravy (1967)

(Origin - "Famous Mormon Recipes" by Winnifred C. Jardine, published by Liddle Enterprises of Salt Lake City, Utah, 1967.)

Texas Buttermilk Date Cake (1976)

• 1 8-oz package dates, pitted and chopped
• 1 tspn baking soda
• 1 cup boiling water
• 1/2 cup shortening
• 1 cup sugar
• 1 tspn vanilla
• 1 egg
• 1-1/2 cups sifted flour
• 1/4 tspn salt
• 1 cup chopped pecans
• Buttermilk icing (see below)

Sprinkle dates with baking soda. Cover with boiling water, and let stand for 30 minutes. Cream shortening and sugar until light. Add vanilla and egg, and beat well. Sift flour and salt together. 

Add flour mixture and date mixture alternately to creamed mixture, beating after each addition. Stir in pecans. Bake at 350 degrees for 30 minutes in greased and lightly floured 9-x-13-inch baking pan. Let cook in pan.  

Buttermilk icing

• 1/4 cup flour
• 1/4 cup butter, melted
• 1 cup buttermilk
• 1 cup sugar
• 1 cup chopped pecans
• 1 tspn vanilla

Melt butter, then stir in flour. Slowly add buttermilk, and simmer, stirring until slightly thickened. Add sugar and continue cooking until sugar is dissolved. Stir in pecans and vanilla. Spread on cake while icing is still warm.

More "Lost" Cake Recipes

Wisconsin Blueberry Batter Cake (1959)
Williamsburg Banana Buttermilk Cake (1850)

(Origin - "The Collection" by the Junior League of Austin, Texas. Originally published in 1976. This recipe was contributed by Mrs. J. Travis Davis.) 

Appalachian Blackberry Dumplings (1987)

• 3 to 4 cups, self-rising flour
• 1/2 cup milk
• 1/2 cup buttermilk
• 1 cup shortening
• 1 quart blackberries
• 1 cup sugar
• 2 cup water

To make dumplings, fill a large mixing bowl almost full with sifted flour, and make a hole in the middle. Mix in buttermilk, milk, and shortening. Knead dough, then tear off pieces.

Bring blackberries, sugar, and water to a boil. Drop dumpling dough in pieces into blackberry mixture. Cover and simmer until dough is done.

More "Lost" Blackberry Recipes
Blackberry Buttermilk Cake (1980)

Farmer's Blackberry-Green Apple Pie (1965)

(Origin - "Smithsonian Folklife Cookbook" by Katherine S. Kirlin and Thomas M Kirlin, published by the Smithsonian Institution Press, 1991.) 

Texas Buttermilk Pralines (1953)

• 3 cups sugar
• 1 tspn baking soda
• 1 cup buttermilk
• 1 tspn vanilla
• 1 tbspn butter
• 3 or more cups of pecans

Cook sugar, buttermilk, baking sioda, and butter until ti forms a soft ball in water.

Add vanilla and pecans. Cool. Drop by spoonfuls onto waxed paper.  

More "Lost" Recipes from Longview, Texas

Cinnamon Butter Sticks (1953)

Scalloped Oysters and Corn (1953)

(Origin - Longview Charity League Cookery of Longview, Texas, 1953.  Recipe by Mrs. H.M. Harrington.)

Buttermilk Spice Bundt Cake (1973)

• 3 cups all-purpose flour
• 1-1/2 tspn baking soda
• 1 tspn salt
• 1 tspn cinnamon
• 1/2 tspn allspice
• 1/2 tspn nutmeg
• 2 cups golden raisins
• 2 cups water
• 2/3 cup shortening
• 3/4 cup brown sugar, firmly packed
• 3/4 cup granulated sugar
• 2 eggs, slightly beaten
• 1 tspn vanilla
• 1 cup buttermilk or sour milk
• 1 cup chopped nuts
• Sugar Glaze (see below)

Preheat oven to 350 degrees. Grease and flour bundt pan. Mix together flour, baking soda, salt, cinnamon, allspice, and nutmeg, and set aside.

Simmer raisins in water in saucepan until almost all the water is absorbed. Add shortening and stir until melted. Add sugar and stir until dissolved. Pour this mixture into a large bowl. Beat in eggs. Add vanilla.

Mix in flour mixture alternately with buttermilk. Fold in nuts. Pour into bundt pan.  Bake 50 to 60 minutes, or until cake tests done. Cool 10 minutes in pan, then finish cooling on wire rack. Use Sugar Glaze to glisten it.

Sugar Glaze

In a small bowl, combine 1 cup sifted confectioner's sugar, 1 tbspn milk, 1/4 tspn vanilla extract, and 1 tbspn light corn syrup, and beat until smooth. 

Use large spoon and rubber spatula to put glaze on top of cooled cake, Then use a table knife to spread around to of the cake wedges. The glaze will then run down the sides slowly and beautifully.

More "Lost" Buttermilk Recipes

Classic Appalachian Buttermilk Pie (1974)

Baked Molasses Buttermilk Bread (1963)

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

Buttermilk Cheese Puff Appetizers (1982)

• 2 cups Bisquick
• 1 cup buttermilk
• 2 eggs
• 1/4 cup butter, melted
• 8 oz Bleu cheese, crumbled
• 1/2 tspn salt

Heat oven to 375 degrees. Grease 13-x-9-x-2 inch baking pan.

Mix Bisquick, buttermilk, and eggs. Spread in pan. Drizzle with melted butter. Then Sprinkle with cheese and salt.

Bake until golden brown, about 35 to 40 minutes. Cool 10 minutes. 

Cut into 2-inch squares. Garnish with sliced olives, if desired.

More "Lost" Appetizer Recipes

Sweet and Sour Pineapple Meatballs (1978)

Dutch Fried Cucumbers (1965)

(Origin - "Party Pleasers" by the Assistance League of Reno-Sparks, Nevada; 1982. Recipe by Betty Olson.)

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.)

Classic Appalachian Buttermilk Pie (1974)

"Combine 2 beaten eggs and 1 cup sugar. Add 2 tablespoons soft butter, 2 tablespoons flour, 1/2 teaspoon salt, 1 cup buttermilk, 1 teaspoon vanilla, and a couple dashes of nutmeg.

"Stir together, and pour into unbaked pie shell.  Bake at 400 degrees for 10 minutes, then reduce heat and bake at 350 degrees for 30 minutes or more, or until firm."

More "Lost" Buttermilk Recipes
Buttermilk Cocoa Spice Cake (1911)

Classic Buttermilk Crumb Coffee Cake (1923)

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

Aunt Bee's Persimmon Buttermilk Pudding Bread (1960)

• 2 cups persimmon pulp
• 2 cups sugar
• 2 eggs, beaten
• 1-1/4 cup all-purpose flour
• 2 tspns baking powder
• 1 cup half-and-half
• 1 cup buttermilk
• 1 tspn baking soda
• 1/3 cup melted butter
• 1 tspn cinnamon
• 1 tspn vanilla extract

In a large bowl, combine the persimmon pulp, sugar, and eggs. In a separate bowl, sift the flour with the baking powder.IN a small bowl, combine the half-and-half and the buttermilk, and add the baking soda.

Add the flour mixture to the persimmon mixture alternately with the buttermilk mixture, stirring well after each addition.  

Place butter in a 9-x-13-inch cake pan, and place in a 325 degree oven until melted. Using a pastry brush, coat the sides of the pan. Pour the excess butter into the batter. Add the cinnamon and vanilla, and mix well. Pour into the pan. 

Bake in a 325 degree oven for 1 hour or until a table knife inserted in the  center comes out clean. The pudding bread will puff up and then flatten out as it cooks. Variations - Some cooks add nuts, raisins, or coconut before baking. Serves 12. 

Another "Lost" Persimmon Recipe
American Persimmon Pie (1950)

(Origin - "Aunt Bee's Mayberry Cookbook" by Ken Beck and Jim Clark. Recipes based on the 1960 to 1968 television series "The Andy Griffith Show." Cookbook published in 1991.)