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.) 

Easy Pineapple Pound Cake (1982)

• 
   2 cups butter
• 3 cups sugar
• 3 cups flour (all-purpose)
• 8 eggs
• 1 small can, crushed pineapple (well drained)
• 1 tspn salt

Cream butter and sugar, adding sugar 1/2 cup at a time. Cream well.

Add eggs one at a time alternately with 2 cups flour (1/2 cup at a time). Add thoroughly drained pineapple, along with salt and remaining cup of flour. 

Use greased tube pan. Bake at 325 degrees for 1 hour to 1 hour, 15 minutes. 

More "Lost" Pound Cake Recipes

Classic Chocolate Pound Cake (1963)

Brown Sugar Pound Cake with Rum Butter Glaze (1974)

(Origin - "Best of the Best from Georgia - Selected Recipes from Georgia's Favorite Cookbooks." This recipe was selected from "Good Cookin" published in 1982.) 

Farmer's Lemon Meringue Cake (1981)

• 
  1 package yellow cake mix
• 1/2 cup softened butter
• 1 egg, slightly beaten
• 1 1/3 cups sugar
• 1/2 cup cornstarch
• 1/4 tspn salt
• 1 3/4 cups water
• 4 eggs, separated
• 2 tbspns butter
• 1 tbspn grated lemon rind
• 1/2 fresh lemon juice
• 1/4 tspn cream of tartar
• 1/2 cup sugar

Preheat oven to 350 degrees. Stir the cake mix, butter and egg together and press the dough into a 9-x-13-inch pan. Set aside.

Combine the sugar, cornstarch, salt, and water into a saucepan over low heat, and stir constantly until boiling. And the egg yolks quickly and cook (stirring constantly) until thick. Stir in the butter, lemon rind, lemon juice, and pour everything over the cake dough in the pan. 

Beat the egg whites together with the cream of tartar until frothy. Gradually add the 1-2 cup of sugar and beat at high speed until stiff peaks form. Spread this mixture over the lemon filling and bake in preheated oven 25 to 30 minutes.   Cool and refrigerate one hour before serving. 

More "Lost" Lemon Recipes

Lemon Chiffon Muffins (1976)

Louisiana Lemon Sour Cookies (1974)

(Origin - "Cookbook - 25 Years Women of the Farm Bureau" by the Madison County Farm Bureau, Illinois. Recipe by Reita Sparrowk of Bethalto, Illinois.) 

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.) 

Summer Squash Orange Cake (1982)

• 3 cups flour
• 3 tspns baking powder
• 1 tspn salt
• 1 tspn cinnamon
• 1 tspn nutmeg
• 1/4 tspn ground cloves
• 1 cup butter, softened
• 1 3/4 cups dark brown sugar, packed
• 2 tspns grated orange rind
• 4 eggs
• 1/3 orange juice
• 1 1/2 cup grated squash (summer or zucchni)

Sift the dry ingredients together. Cream the butter, sugar, and orange rind. Beat in the eggs. 

Slowly beat in the dry ingredients alternately with the orange juice. Stir in the grated squash. 

Pour into a greased and floured 10-inch tube pan and bake in a preheated 350 degree oven for 50 to 60 minutes. When cooled, sprinkle with powdered sugar or frost.

More "Lost" Squash Recipes

Stuffed Zucchini with Bacon (1950)

Zucchini Chocolate Chip Cookies (1961)

(Origin - "The Victory Garden Cookbook" by Marian Morash, published by Alfred A. Knopf, 1982.) 

Peanut Butter Cupcakes (1950)

•  2 cups sifted cake flour
• 2 1/2 tspns baking powder
• 1/2 tspn salt
• 1/3 cup shortening
• 1 1/2 cups brown sugar
• 1 tspn vanilla
• 1/2 cup peanut butter
• 2 eggs, well beaten
• 3/4 cup milk

Sift flour, baking powder, and salt together. 

Cream shortening with 1 cup brown sugar and vanilla until fluffy. Add peanut butter and mix thoroughly. Beat eggs until light and beat in remaining sugar. Add to creamed mixture and blend well. 

Add sifted ingredients and milk alternately in small amounts, beating thoroughly after each addition. Pour into greased cupcake pans and bake in moderate oven (350 degrees) 25 to 30 minutes. Makes 18.

More "Lost" Culinary Arts Institute Recipes

Butter Stick Cookies (1950)

Peanut Butter Brown Sugar Cookies (1950)

(Origin - "Norge Binding of the Culinary Arts Institute Encyclopedia Cookbook" published by the Culinary Arts Institute, 1950.)

Mint Chocolate Chip Cake (1950)

• 1 1/2 cups sifted cake flour
• 2 tspns baking powder
• 1/4 tspn salt
• 1/2 cup shortening
• 1 cup sugar
• 2 eggs, separated
• 1/2 cup milk
• 1 tspn vanilla
• 2 1/2 oz sweet chocolate, cut into piece
• Peppermint frosting (see below)

Sift flour, baking powder, and salt together. Cream shortening with 1/3 cup sugar until fluffy. Beat egg yolks until thick, add 1/3 cup sugar gradually, and continue beating until very thick. Add to shortening mixture. 

Add sifted dry ingredients and milk alternately in small amounts, beating thoroughly after each addition. Beat egg whites until foamy, beat in remaining 1/3 cup sugar gradually, and continue beating until stiff enough to hold a peak. 

Fold egg whites, vanilla, and chocolate into batter, pour into greased pans, and bake in moderate oven (350 degrees) 25 to 30 minutes. Makes 2 (8-inch) layers. Frost tops and sides with Peppermint Frosting.

Peppermint Frosting

• 1/4 cup crushed peppermint stick candy
• 1/2 cup milk
• 1 lb confectioners' sugar, sifted

Heat candy and milk over hot water until candy is melted. Add enough confectioners' sugar to make frosting thick enough to spread. Will cover tops and sides of 2 8-inch layers.

More "Lost" Chocolate Cake Recipes

Classic Chocolate Butter Cake (1986)

Hershey's Demon Chocolate Cake (1934)

(Origin - "Norge Binding of the Culinary Arts Institute Encyclopedia Cookbook" published by the Culinary Arts Institute, 1950.)

Hadassah Lemon Cheese Cake Squares (1972)

•  5 tbspns butter
• 1/3 cup brown sugar
• 1 cup sifted all-purpose flour
• 1/4 cup ground walnuts
• 1/2 cup granulated sugar
• 8 oz cream cheese, softened
• 1 egg
• 2 tbspns milk
• 1 tbspn lemon juice
• 1/2 tspn vanilla

Cream butter and brown sugar together. Add flour and walnuts, and mix well. Set aside 1 cup of mixture for topping.

Press remainder in bottom of 8-x-8-x-2-inch pan. Bake at 350 degrees for 12 to 15 minutes.

Blend granulated sugar and cream cheese until smooth. Add egg, milk, lemon juice, and vanilla. Beat well and pour over bottom crust. Sprinkle with topping and return to oven. Bake for 25 minutes more.

Cool, chill, and cut into squares. Makes 16 to 20 squares. 

More "Lost" Desert Recipes

Classic Pineapple Upside-Down Cake (1950)

American Coffee Pie (1924)

(Origin - "Rochester Hadassah Cook Book" published by the Rochester, New York Chapter of Hadassah, 1972. Recipe contributed by Myrna LaBaer.)  

Banana Cake with Milky Way Frosting (1980)

• 6 large bananas, mashed
• 2 tspns baking soda
• 2 cups sugar
• 2/3 cup butter
• 3 eggs, unbeaten
• 1 tspn vanilla
• 3 cups sifted flour
• 1/2 tspn salt
• Milky Way Frosting (see below)

Preheat oven to 350 degrees. Mash bananas, add baking soda and vanilla, and set aside. Cream butter and sugar, adding eggs one at a time, beating after each addition.

Stir in banana mixture alternately with flour and salt. Bake for 40 minutes in a tube pan, or 3 or 4 layers in 9-inch cake pans. When cake has cooled, ice with the following frosting:

Milky Way Frosting

• 1 1/4 cups brown sugar
• 2 tbspns flour
• 7 tbspns milk
• 1 tbspn butter
• 3 Milky Way candy bars

Slice the Milky Ways into small pieces. Bring the sugar, flour, milk, and butter to a boil. Boil for 2 minutes. Add Milky Way pieces, and beat until ready to spread. 

More "Lost" Cake Recipes

Louisiana Praline Cake (1959)

Marshmallow Cream Cake (1978)

(Origin - "Miss Daisy Entertains" by Daisy King, owner of Miss Daisy's Tearoom in Nashville, Tennessee, 1980.) 

Classic Chocolate Butter Cake (1986)

• 4 oz unsweetened chocolate
• 2 cups sifted all-purpose flour
• 2 tspns baking powder
• 1/2 tspn salt
• 8 tbspns (1 stick) butter, cut into pieces
• 2 cups sugar
• 2 eggs, separated
• 1 1/4 cups milk
• 1 tspn vanilla extract
• Chocolate Finale Frosting (see below)

1. Preheat oven to 350 degrees.

2. Melt chocolate in a double boiler over simmering water. Set aside but keep warm.

3. Combine the sifted flour with the baking powder and salt, and sift again. Set aside. 

4. Cream the butter and sugar thoroughly with an electric mixer. Add the egg yolks, and beat until mixture falls in ribbons from spoon. It should be smooth and silky looking like mayonnaise. Add the melted chocolate and blend thoroughly. 

5. Add the flour mixture in batches, alternating with the milk. Beat it in by hand with a rubber spatula or a whisk. Blend in the vanilla. 

6. Beat the egg whites until they hold a stiff peak but are not dry or grainy. Gently fold them into the chocolate batter. 

7. Spoon the batter into 2 greased and lightly floured or wax-paper-lined 9-inch cake pans. The pans should be no more than 3/4 full. Place the pans on the middle shelf of the oven, and bake for 30 to 35 minutes. A cake tester or small skewer inserted in the middle should come out clean.

8. Remove the cakes from the over and allow them to cool about 3 minutes. Run a thin knife around the edges of the pans to loosen the cakes, and turn them out onto a cake rack. Cool completely before frosting.

Chocolate Finale Frosting for Classic Chocolate Butter 

• 10 oz dark sweet or semisweet chocolate
• 4 tbspns heavy or whipping cream
• 6 tbspns butter
• 2 tspns vanilla extract

Heat the chocolate and cream in a double boiler and mix gently until smooth. Removed from heat and stir in the butter and vanilla. 

More "Lost" Cake Recipes

Oregon Fresh Apple Cake with Butter Sauce(1980)

Georgia Nutmeg Delight Cake (1977)

(Origin - "The Heritage of Southern Cooking" by Camille Glenn. Published by Workman Publishing Co., 1986.) 

Arizona Beer Cake (1983)

• 1/2 cup butter
• 1 1/2 cups sugar
• 3 egg yolks
• 2 1/2 cups sifted all-purpose flour
• 1/4 tspn salt
• 1 cup beer
• 1 tspn vanilla
• 1/2 tspn baking powder
• 3 egg whites
• 1/8 tspn cream of tartar

Preheat oven to 375 degrees. Cream butter and sugar until fluffy. Add egg yolks, one at a time, beating well after each. 

Blend in dry ingredients alternately with beer, beginning and ending with dry ingredients. Sprinkle in baking powder.

Beat egg whites and cream of tartar until stiff. Fold gently but thoroughly into batter. Grease and flour two 9-inch layer pans. Pour batter into pans.

Bake at 375 degrees for 25 minutes or until cake tests done.

More "Lost" Beer Recipes

Fish in Beer Sauce (1949)

Wisconsin Cream of Beer Soup (1891)

(Origin - "Arizona Cook Book" by Al and Mildred Fischer, 1983.) 

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.)

Mississippi Pumpkin Cake with Pecan Icing (1972)

• 2 cups granulated sugar
• 1 1/2 cups cooking oil
• 1 1/2 cups canned pumpkin
• 4 eggs, slightly beaten
• 2 cups cake flour
• 2 tspns baking soda
• 4 tspns cinnamon
• Pecan icing (see below)

Combine sugar, oil, and pumpkin. Mix well, and add eggs. Sift together cake flour, baking soda, and cinnamon. Add to mixture gradually and continue beating with an electric mixer on medium speed for 5 minutes. 

Place in three greased 9-inch layer pans and cook at 325 degrees for 25 to 30 minutes. Remove from pans and cool.

Pecan Icing

• 8 oz cream cheese, at room temperature
• 1 stick butter
• 16 oz confectioners sugar
• 1 cup chopped pecans
• 2 tspns vanilla

Combine cream cheese and butter until smooth. Add sugar gradually. Stir until smooth. Add pecans and vanilla. Ice top and sides of cake.

More "Lost" Pumpkin Recipes

East Tennessee Pumpkin Roll (1986)

Libby's Pumpkin Pancakes (1984)

(Origin - "The Mississippi Cookbook" by the Home Economics Division of the Mississippi Cooperative Extension Service, 1972. Recipe by Kathye Coker of Carthage, MS.) 

Pumpkin Sheet Cake with Cream Cheese Frosting (1987)

• 4 extra large eggs
• 1 cup vegetable oil
• 2 cups sugar
•  2 cups solid pack pumpkin
• 2 cups all-purpose flour
• 2 tspns baking powder
• 1 tspn baking soda
• 1/2 tspn salt
• 2 1/2 tspns ground cinnamon
• 1 tspn ground ginger
• 1 tspn ground cloves
• 1 tspn ground nutmeg
• Cream cheese frosting ( see below)

In a large bowl, beat eggs, oil and sugar until well blended. Add pumpkin and mix thoroughly. 

In a separate bowl, mix together flour, baking powder, baking soda, salt, cinnamon, ginger, closes, and nutmeg. Gradually add dry ingredients to pumpkin mixture. Mix until smooth.

Pour into greased and floured 11-x-17-inch jelly roll pan. Bake at 375 degrees for 20 minutes or until wooden pick inserted in center comes out clean. Cool before spreading with Cream Cheese Frosting (see below).

Cream Cheese Frosting

• 3 oz cream cheese, softened
• 6 tbspns butter, softened
• 1 tbspn whole milk
• 1 tspn vanilla extract
• 3 cups powdered sugar

In medium bowl, beat cream cheese until soft. Add butter, mixing until smooth. Stir in milk and vanilla. Gradually add powdered sugar. Beat until smooth and spread onto cool cake. 

More "Lost" Pumpkin Recipes

Libby's Pumpkin Pancakes (1984)

East Tennessee Pumpkin Roll (1986)

(Origin - "Creme de Colorado Cookbook" by the Junior League of Denver, Inc., 1987.) 

Farmer's Yellow Caramel Cake (1981)

•  1 1/2 cups granulated sugar
• 1/2 cup butter
• 3 egg yolks
• 1 1/2 cups unsifted flour
• 2 tspns baking powder
• 1 tspn salt
• 3/4 cup water
• 1 tspn vanilla extract
• Caramel syrup (see below)
• 3 egg whites, stiffly beaten

Cream the sugar and butter in mixing bowl until fluffy. Add the egg yolks and mix well. 

In another bowl, sift flour, baking powder, and salt. Add flour mixture and water alternately to the sugar-and-butter mixture. Add the vanilla.

Slow pour the caramel syrup (see below)  into the cake batter  mixing with a slotted spoon. Fold in the stiffly beaten egg whites and mix gently. Batter should be light and fluffy with crystals of caramel.

Pour the batter into 2 greased and floured layer cake pans, or into a 9-x-13" cake pan, and bake in a preheated 350 degrees oven for 40 minutes for 1 large pan or for 35 minutes for layer pans, until the cake pulls away from the side of the pan.

Caramel Syrup

In a small saucepan, boil 1/2 cup granulated sugar and 1/3 cup water about 7 minutes until it turns dark brown. Remove from heat but keep warm, so it will not crystallize before being poured into the cake batter.

More Betty Groff Farm Recipes

Farmer's Dandelion Fritters (1981)

Farmer's Creamed Sweet Bologna Gravy (1981)

(Origin - "Betty Groff's Country Goodness Cookbook" by Betty Groff. Published in 1981. "Deep in the heart of the rolling hills of Pennsylvania lies a restaurant that James Beard has called 'one of the steadfast outposts of true Americana.' Throughout the year, Groff's Farm Restaurant serves the finest in country cooking... all prepared to perfection in the best Mennonite tradition.")

Alaska Rose Petal Cupcakes (1982)

•  1 cup sugar
• 1/2 cup butter
• 3 eggs
• Grated peel of 1 lemon
• 3 cups cake flour
• 2 tspns baking powder
• 1/2 tspn salt
• 1 cup milk
• 1 cup, cut, fresh rose petals
• 1 tspn lemon juice

Cream together the sugar and butter. Add eggs and beat well. Add the lemon peel.

Combine the cake flour, baking powder, and salt; sift, and add to the first mixture, alternating with the milk. Add the cut rose petals. Finally, stir in the lemon juice.

Line muffin pans with pink paper baking cups and fill each half-full of batter. Bake at 375 degrees for 12 to 15 minutes. 

More "Lost" Cupcake Recipes

Easy Pumpkin Cupcakes (1984)

Banana Buttermilk Cupcakes (1969)

(Origin - "Alaska Wild Berry Guide and Cookbook" by the Editors of Alaska magazine, 1982. Recipe by Florence Thornton of Rabbit Creek, Alaska.)

California Blueberry Snack Dump Cake (1984)

• 1 quart fresh blueberries
• 1 1/2 cups sugar
• 1 cup flour
• 1 1/2 tspns baking powder
• 1/2 tbspn butter
• 1/2 cup milk

Grease a baking dish and dump blueberries in it. 

Sprinkle berries with the sugar. In a bowl, combine the remaining ingredients and mix well. Dump this mixture over the berries.

Bake at 375 degrees for 45 minutes. Serves 8.

More "Lost" Blueberry Recipes

Classic Blueberry Brown Sugar Pie (1984)

Classic Blueberry Pound Cake (1978)

(Origin - "The Berry Cookbook" by Henry R. Lorenzo, published by Easy Banana Productions, 1984.) 

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.)

Classic Pineapple Upside-Down Cake (1950)

All ingredients must be at room temperature. Makes an 8-x-8-x2-inch cake. 

Prepare: Pan by greasing well with butter. Spread with 1/4 cup firmly packed brown sugar and 2 tbspns melted butter.

Arrange: 4 pineapple slices in bottom of pan.

Sift together: 

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

Add:

• 1/4 cup shortening
• 1 egg, unbeaten
• 1/2 cup milk
• 1 tspn vanilla

Beat: For 3 minutes until batter is well blended. 

Pour: Batter over pineapple.

Bake: In moderate oven, 350 degrees, 35 to 40 minutes. 

Turn: Upside down on serving plate. Serve with whipped cream. 

More "Lost" Pineapple Recipes

Fresh Pineapple Macadamia Nut Bread (1965)

Pineapple Crisp with Corn Flakes (1974)

(Origin - "Ann Pillsbury's Baking Book" by Ann Pillsbury, 1950.)

Queen's Two-Step Bread Pudding (1977)

• 
  4 cups bread cubes, toasted
• 1 quart milk, heated
• 3 tbspns butter
• 4 eggs, separated
• Dash of salt
• 1 1/4 cups sugar
• 1 tspn vanilla
• 2 tspns grated lemon rind
• 1/2 cup tart jelly, preferable currant

Combine bread cubes, milk, and butter. Allow to stand 10 minutes. Beat egg yolks and salt until light. Add 1 cup sugar and the vanilla, and beat until lemon-colored. 

Pour into a buttered 2-quart baking dish. Bake at 350 degrees for about 50 minutes. Cool slightly. 

Beat egg whites until foamy. Add remaining 1/4 cups sugar gradually and beat until meringue mixture stands in firm peaks. Fold lemon rind into egg whites. Spread jelly on pudding. Cover with meringue and bake 10 to 15 minutes longer or until meringue is golden brown.  Serves 8 to 10.

More "Lost" Dessert Recipes

Vermont Maple Apples Dessert (1972)

Raspberry and Apple Bread Pudding (1986)

(Origin - "Southern Sideboards" by the Junior League of Jackson, Mississippi, 1977. Recipe was by Mrs. Sally C. Knight.)