Carolina Pumpkin Cheesecake (1986)

• 
  1 cup uncooked quick oatmeal
• 1/3 cup brown sugar
• 4 tbspns butter, melted
• 1/2 tspn cinnamon
• 1/3 cup chopped pecans
• 32 oz cream cheese
• 4 cups sugar
• 5 eggs
• 1 18-oz can pumpkin pie mix
• 3 tbspns pumpkin pie spice
• 1 cup whipping cream
• 2 tbspns powdered sugar

Preheat oven to 475 degrees. Mix together the first 5 ingredients. Press into a greased, 9-inch springform pan and bake 8 to 10 minutes, or until golden.

Lower oven temperature to 325 degrees. Beat cream cheese with mixer until smooth and fluffy. Add the sugar and continue beating. Add eggs, 1 at a time, beating well after each addition. Add the pumpkin pie mix and spice, and mix well. 

Pour into crust and bake at 325 degrees for 1 hour, 45 minutes. Refrigerate at least 12 hours. Before serving, top with whipped cream sweetened with powdered sugar. Serves 12 to 15.

More "Lost" Cheesecake Recipes

Civil War Lemon Cheesecake (1862)

Hadassah Lemon Cheese Cake Squares (1972)

(Origin - "Uptown Down South - A Collection of Preferred Menus" by The Junior League of Greenville, South Carolina, 1986.) 

Southern Ginger Snap Cookies (1972)

• 
  2 1/2 cups all--purpose flour
• 1/2 cup shortening
• 1/2 cup sugar
• 1/2 cup molasses
• 1 egg, beaten
• 1 tspn ginger
• 1/4 tspn cinnamon
• 1/4 tspn nutmeg
• 1/8 tspn cloves
• 1/2 tspn baking soda
• 1 tbspn hot water
• 1 tspn vinegar

Sift flour, measure and resift. cream shortening, blend in sugar, and add molasses and beaten egg. Beat until smooth.

Mix spices thoroughly with baking soda, and blend until smooth with hot water and vinegar. Stir into creamed mixture. Add flour, mixing thoroughly until smooth.

Drop from a teaspoon only buttered baking sheet, at least 2 inches apart. Bake 10 minutes in a moderate oven (375 degrees). Remove to cake racks to cool. Yield: 4 to 5 dozen, depending on the size.

More "Lost" Ginger Recipes

Hot Frosted Coffee Gingerbread (1935)

Farmer's Banana Ginger Pie (1965)

(Origin - "The Mississippi Cookbook" compiled by the Home Economics Division of the Mississippi Cooperative Extension Service, 1972. Recipe by Mrs. Norma W. Smith of Summit, MS.) 

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.)

Southern Onions Au Gratin with Cheddar Cheese (1983)

•  12 medium onions, peeled
• 1/4 cup plus 2 tbspns, butter
• 1/4 cup plus 2 tbspns, flour
• 2 cups milk
• 1/2 tspn salt
• 4 oz shredded sharp Cheddar cheese
• 1 cup soft bread crumbs
• 1/2 cup chopped almonds, toasted

Cut a 1/4-inch slice from the top of each onion. Reserve slices for use in another recipe.

Cover and cook onions in boiling salted water for 30 minutes or until tender but not mushy. Drain, place in a lightly greased 13-x-9-x-2-inch baking dish, and set aside. 

Melt 1/4 cup butter in a heavy saucepan over low heat. Add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk. Cook over medium heat, stirring constantly until until thickened and bubbly. ADd salt and Cheddar cheese. Pour cheese sauce over onions.

Melt remaining butter, and toss with bread crumbs. Sprinkle buttered bread crumbs and toasted almonds over onions. Bake at 350 degrees for 15 minutes or until lightly browned. Yield: 12 servings. 

More "Lost" Onion Recipes

Onion Pie with Ritz Cracker Crust (1984)

Yankee Baked Apples and Onions (1963)

(Origin - "The Southern Heritage Vegetables Cookbook" by Southern Living, part of Oxmoor House, 1983.)

Thomas Jefferson's Bachelor Button Cookies (1801)

• 3/4 cup butter, softened
• 1 3/4 cups sugar
• 2 eggs, beaten
• 1 tspn vanilla extract
• 3 cups all-purpose flour
• 2 tspns baking powder
• 1/2 tspn salt
• Maraschino cherry halves, well-drained

 Cream butter and sugar in a large mixing bowl. Add eggs and vanilla, beating well.

Sift together flour, baking powder, and salt in a medium mixing bowl. Add to creamed mixture, Drop dough by teaspoonfuls 3 inches apart onto greased cookie sheets. Press a cherry half in center of each cookie. 

Bake at 375 degrees for 8 to 10 minutes. Remove from cookie sheets, and cool on wire racks. Yield: 4 1/2 dozen

More Presidential Recipes

Thomas Jefferson's Macaroni and Cheese (1802)

Martha Washington's Nutmeg Custard Pie (1770)

(Origin - "The Southern Heritage Cookie Jar Cookbook" by Southern Living, part of Oxmoor House. Inc, 1985.)

Cream Wafer Cookies (1967)

• 1 1/4 cups soft butter
• 1/3 cup heavy cream
• 2 cups sifted all-purpose flour
• Granulated sugar
• 3/4 cup confectioners' sugar
• 1 egg yolk, beaten
• 1 tspn vanilla extract

1. In large bowl, with mixer at low speed, beat 1 cup butter with cream and flour until creamy. Refrigerate 4 hours or until firm enough to roll out.

2. Start heating oven to 375 degrees.

3. On floured cloth-covered surface, roll out one-third of dough at a time (keep rest refrigerated) to 1/8-inch thickness. With floured 1 1/2-inch cookie cutter, cut into rounds. Transfer rounds to wax paper, covered with granulated sugar. Place on ungreased cookie sheets. With fork, prick each round about 4 times.

4. Bake 7 to 9 minutes, then remove to wire racks to cool.

5. Meanwhile, in small bowl, beat confectioners' sugar gradually into 1/4 cup butter until fluffy. Beat in egg yolk and vanilla until smooth. Refrigerate this filling. 

6. To serve, put wafers together in pairs with filling between. Make about 40.

More "Lost" Cookies

Mormon Pepper Cookies (1967)

Williamsburg Coffee Crisp Cookies (1971)

(Origin - "Good Housekeeping's Cookie-Jar Cookbook" by the Food Editors of Good Housekeeping Magazine, 1967.)

Betty Crocker's Classic Candy Cane Cookies (1963)

• 
  1 cup shortening (1/2 butter)
• 1 cup sifted confectioners' sugar
•  1 egg
• 1 1/2 tspns almond extract
• 1 tspn vanilla
• 2 1/2 cups Gold Medal flour
• 1 tspn salt
• 1/2 tspn red food coloring
• 1/2 cup crushed peppermint candy
• 1/2 cup granulated sugar

Heat oven to 375 degrees. Mix shortening, sugar, egg, and flavorings thoroughly. Sift flour, then flour mix with salt. Stir into shortening mixture. 

Divide dough in half. Blend red food coloring into one half of dough. 

Using 1 teaspoon of dough, roll a 4-inch strip from each color. For smooth even strips, roll them back-and-forth on lightly floured board. Place the two strips side-by-side, press together lightly, and twist like rope. 

For best results, complete cookies one at a time. If all the dough of one color is shaped first, strips become too dry to twist. Place on ungreased baking sheet. Curve top down to form handle of cane. 

Bake about 9 minutes until lightly browned. While still warm, remove from making sheet with spatula and sprinkle with mixture of sugar and crushed peppermint candy.  Makes about 4 dozen cookies.

(Note - If you use Gold Medal self-rising flour, omit salt.)

More "Lost" Cookie Recipes

Ginger Cookies Eggless (1917)

Hollywood Bowl Cowboy Cookies (1984)

(Origin - "Betty Crocker's Cooky Book" published by General Mills, 1963. Yes, mine is a First Edition!) 

Betty Crocker's Original Merry Christmas Cookies (1963)

• 
  1/3 cup shortening
• 1/3 cup sugar
• 1 egg
• 2/3 cup honey
• 1 tspn lemon flavoring
• 2 3/4 cups Gold Medal flour
• 1 tspn baking soda
• 1 tspn salt 

Mix shortening, sugar, egg, honey, and lemon flavoring thoroughly. Sift flour. Stir together flour, baking soda, and salt. 

Blend together the two mixtures. Chill dough.

Heat oven to 375 degrees. Roll dough out to 1/4-inch thick. Cut into desired shapes. Place 1 inch apart on lightly greased baking sheet. Bake 8 to 10 minutes, or until no imprint remains when touched lightly.

When cooled, ice and decorate as desired. Makes about 5 dozen 2 1/2-inch cookies. 

(Note - "If you use Gold Medal self-rising flour, omit salt, and reduce baking soda to 1/4 teaspoon.)

More "Lost" Cookie Recipes

Old-Time Tomato Cookies (1926)

Butterscotch Marshmallow Brownies (1978)

(Origin - "Betty Crocker's Cooky Book" published by General Mills, 1963. Yes, mine is a First Edition!) 

Ginger Cookies Eggless (1917)

 
"Cream 1/2 cup butter and 1 cup brown sugar. Add 1/2 cup milk, mix, and add 2 cups flour, 2 teaspoons baking powder, and 1 1/2 teaspoons ginger. 

"Mix all well, and drop by teaspoon on well-greased pan. Bake in moderate (350 to 375 degrees) oven 20 minutes." 

More "Lost" Ginger Recipes

Hot Frosted Coffee Gingerbread (1935)

Swedish Spice Snap Cookies (1927)

(Origin - "The 1st American Cookie Lady - Recipes from a 1917 Cookie Diary" by Barbara Swell, 2005.)

Aunt Bee's Christmas Cut-out Cookies (1960)

• 
  1/2 cup butter
• 1 cup sugar
• 2 eggs
• 1/2 tspn vanilla extract
• 3 cups sifted flour
• 1/2 tspn baking soda 

In a large bowl, cream the butter and sugar together until light. Add the eggs, one at a time, beating well. Add the vanilla.

In a separate bowl, sfit together the flour and baking soda, and add enough flour to the creamed mixture to form a dough that holds together. Chill for about 1 hour. 

Roll the dough on a lightly floured surface to 1/8-inch thickness. Cut with cookie cutters. Place the cookies on an ungreased cookie sheet. Bake in n350 degree oven for 8 to 10 minutes. Makes 3 dozen.

More Aunt Bee's Recipes

Aunt Bee's Cashew Fudge (1960)

Aunt Bee's Little Big Orange Cookies (1960)

(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. In "Aunt Bee's Mayberry Cookbook," this recipe is entitled "Ben Weaver's Christmas Cut-out Cookies. The recipe name only was changed for reader familiarity.)

Candy Cane Popcorn (1984)

• 
  4 quarts popped popcorn
• 2 cups whole nuts (pecans, cashews, peanuts)
• 3 cups miniature marshmallows
• 1 1/2 cups spiced gumdrops
• 1 cup butter
• 1 1/2 cups sugar
• 1/2 cup light corn syrup
• 1 tspn vanilla 

Mix popcorn, nuts, marshmallows, and gumdrops in large mixing bowl. Melt butter in heavy saucepan, and add sugar and corn syrup.

Bring to a boil, stirring, and simmer 3 minutes. Add vanilla, and blend well. Pour over popcorn mixture, and mix well. Let stand for 2 minutes. 

With hands dampened in cool water, shape into a candy cane. Arrange on a baking sheet to set. Wrap in plastic to store. Store in cool place. Serves 20.

More "Lost" Popcorn Recipes

Popcorn Bread Pudding (1887)

Cheddar Cheese Soup with Bacon and Almonds (1960)

(Origin - "Utah Dining Car Cookbook" by the Junior League of Ogden, Utah, 1984.) 

Eggnog Spice Cake with Bourbon (1985)

• 
  1 1/2 cups sugar
• 1 cup butter
• 2 eggs
• 3/4 cup prepared eggnog
• 1/4 cup Bourbon
• 2 1/4 cups flour
• 1 tspn baking powder
• 1 tspn baking soda
• 1 tspn cinnamon
• 1/2 tspn ground allspice
• 1/4 tspn ground nutmeg
• 3/4 cup chopped glaceed cherries
• 3/4 cup toasted slivered almonds
• Eggnog cream glaze (see below)

Cream together sugar and butter until ight and fluffy. Beat in eggs until blended. Beat in eggnog and Bourbon until blended. In a bowl, mix together the remaining ingredients and beat into egg mixture until nicely blended. Do not overbeat.

Spread batter evenly into a greased 10-inch tube pan, and bake in a 350 degree oven for about 55 minutes, or until a cake tester, inserted in the center, comes out clean. Allow to cool in pan.

When cool, remove from pan, and drizzle top with Eggnog Cream Glaze. Decorate top with whole glaceed cherries and toasted slivered almonds.  Serves 10 to 12.

Eggnog Cream Glaze

• 1 tbspn cream
• 1 tbspn eggnog
• 1 cup sifted powdered sugar

Stir all ingredients until blended, and spoon glaze over cake. 

More "Lost" Desserts with Bourbon

Kentucky Bourbon Apple Pie (1988)

New Orleans Bourbon Bread Pudding (1984)

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

Christmas Pink Champagne Punch (1985)

• 
  4 quarts California pink champagne
• 1 quart California brandy
• 1 quart California dry sherry
• 1 cup lemon juice
• 2/3 cup powdered sugar
• 1/2 cup Curacao
• 2 quarts club soda
• 1/2 grenadine
• Ice ring or ice cubes

In a large punch bowl, combine champagne, brandy, sherry, lemon juice, powdered sugar, Curacao, club soda, and grenadine.

Chill with ice ring or ice cubes. Yield: 48 cups.

More "Lost" Beverages

Cherry Wine (1934)

New Orleans Gin Fizz (1963)

(Origin - "California Treasure - Recipes from The Junior League of Fresno," 1985.) 

Wisconsin Crispy Apple Pie (1959)

• 9-inch unbaked pastry shell
• 6 to 8 baking apples
• 1/2 cup brown sugar, firmly packed
• 2 tbspns flour
• 1 tspn cinnamon
• 2 tbspns lemon juice

Topping

• 3/4 cup brown sugar, firmly packed
• 1 cup sifted flour
• 1/2 tspn nutmeg
• 1/3 to 1/2 cup butter

Pare apples and slice thin. Combine apples with brown sugar, flour, cinnamon, and lemon juice. Place in pastry shell. Before baking, top with the following.

Combine brown sugar, flour, and nutmeg. Cut in butter until crumbly. sprinkle over apples. Bake at 400 degrees for 45 to 50 minutes. Serves 6 to 8. 

More "Lost" Pie Recipes

Classic Appalachian Buttermilk Pie (1974)

Kentucky Bourbon Apple Pie (1988)

("Origin - Be Milwaukee's Guest" by the Junior League of Milwaukee, 1959. This recipe was by Mary Brenk Laudon.)

Nutmeg Butter Cookies (1961)

• 2 sticks butter
• 1 cup sugar
• 2 eggs
• 3-1/2 cups flour
• 4 tspns baking powder
• 1 nutmeg, freshly grated
• 1/2 tspn salt
• 2 tspns vanilla

Soften butter, and cream with sugar. Add beaten eggs.

Sift flour with baking powder. Add nutmeg and salt. Add to egg mixture, then add vanilla. 

Roll out on floured board, and cut with fancy cookie cutters and decorate. 

Bake on ungreased cookie sheets at 375 degrees for 10 minutes. Dough may be made early and allowed to stand in the refrigerator for a day or so. Makes approximately 4 dozen.

More "Lost" Recipes from Gasparilla Cookbook

Queen Elizabeth Cake (1961)

Christmas Bourbon Chocolate Chip Balls (1961)
(Origin - "The Gasparilla Cookbook" by the Junior League of Tampa, 1961.)

Cinnamon Butter Sticks (1953)

• 1 cup butter
• 1 egg yolk
• 3 tspns cinnamon
• 1 cup sugar
• 2 cups flour
• 1 egg white
• Nuts, chopped (optional)

Mix all ingredients except the egg white and the nuts, and spread thin on cookie sheet. Press in nuts on top, if you wish.

Beat egg white stiff, and spread on top. Bake 1 hour in a very slow oven (about 250 degrees). Cut into sticks.

More "Lost" Cinnamon Recipes
Monticello Apple Pandowdy (1935)

Farmer's Cinnamon Coffee Squares with Butter Icing (1972)

(Origin - Longview Charity League Cookery of Longview, Texas, 1953.  Recipe by Lena Breedlove.)

Minnesota Christmas Pecan Cake (1987)

• 2 cups butter, softened
• 2-1/2 cups light brown sugar
• 6 egg yolks, well beaten
• 4 cups all-purpose flour
• 3 tbspns lemon extract
• 6 egg whites, stiffly beaten
• 3 to 4 cups chopped pecans
• 8 oz candied cherries, chopped
• 8 oz candied pineapple, chopped
• Rum
• Cheesecloth

Heat over to 250 degrees. Butter 10-inch tube pan. Cream butter and brown sugar in large bowl. Beat in egg yolks, then beat in flour and lemon extract. 

Fold in remaining egg whites, stiffly beaten. Carefully fold in fruit and nuts.

Bake at 250 degrees for 2 to 3 hours or until toothpick inserted in center comes out clean. Cool completely before removing from pan. 

Soak cheesecloth in rum, and wrap around cooled cake. Wrap cake in foil, and store in refrigerator. Cake can be stored in refrigerator up to 1 week.

More "Lost" Christmas Cake Recipes

Kentucky Christmas Jam Cake (1984)

Mississippi Christmas Bourbon Nut Cake with Whiskey Sauce (1977)

(Origin - "Celebrated Seasons - A Cookbook" by the Junior League of Minneapolis, 1987.)

Classic Toll House Mincemeat (1948)

Put through a food chopper using large blade:

• 2 lbs cooked lean meat
• 1 lb suet
• 3 qts sour apples

Add:

• 3 lbs raisins, chopped
• 2 lbs currants, chopped
• 1 tbspn citron, chopped
• 3 oranges and 2 lemons, washed, grated, juice removed

Stir in:

• 2-1/2 lbs sugar
• 1 cup dark molasses
• 2 tbspns salt
• 2 tbspns cinnamon
• 2 tspns nutmeg
• 2 tspns mace
• 2 tspns powdered clove
• 1 tspn allspice
• 1 quart beef broth
• 3 cups boiled cider
• 2 cups sour jelly or sweet pickle syrup

Simmer for 2 hours. Turn into sterile jars, and seal while hot. makes 8 to 9 pints.

More "Lost" Toll House Recipes

Toll House Rum Biscuits with Frosting (1948)

Toll House Christmas Almond Cake (1948)

(Origin - "Toll House Tried and True Recipes" by Ruth Graves Wakefield, 1948.  Author Ruth Graves Wakefield was owner of the famed Toll House Restaurant in Whitman, Massachusetts.)

Williamsburg Rum Balls (1850)

• 2 cups vanilla wafer crumbs or similar
• 2 tbspns cocoa
• 1-1/2 cups confectioners sugar
• 1 cup pecans, very finely chopped
• 2 tbspns white corn syrup
• 1/4 cup rum

Mix well vanilla wafer crumbs, cocoa, 1 cup confectioner's sugar, and pecans.

Add white corn syrup and rum, and mix well.  

Shape into 1-inch balls, and roll in remaining confectioner's sugar. Put in tightly covered tin box or other metal container for at least 12 hours before serving. 

These cookies keep well for 4 or 5 weeks.

More "Lost" Rum Recipes
Rum Poached Peaches (1792)

Rum Pie with Chocolate (1980)

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

Pumpkin Eggnog Pie (1981)

Crust:

• 1 cup graham cracker crumbs (8 double crackers)
• 1/2 cup pecans, finely chopped
• 3 tbspns powdered sugar
• 6 tbspns melted butter

Combine and press into 9-inch pie pan. Bake at 375 degrees for 6 to 8 minutes. Cool.

Filling:

• 1 envelope unflavored gelatin
• 1/2 cup brown sugar
• 1/2 tspn salt
• 1/2 tspn cinnamon
• 1/4 tspn ginger
• Dash of ground nutmeg
• 1 cup eggnog
• 3 slightly beaten egg yolks
• 1 cup canned pumpkin
• 3 egg whites
• 1/2 cup powdered sugar

Combine the first 6 ingredients. Stir in eggnog, yolks, and pumpkin. Cook over medium heat until thick. Stir frequently.

Chill until partially set. Beat egg whites until stiff. Gradually add sugar and beat to form peaks. Fold into pumpkin mixture, and pour into pie crust. Chill until ready to serve. Serve with whipped cream.

More "Lost" Pumpkin Pies

Nancy Reagan's Pumpkin Pecan Pie (1980)

Honey-Walnut Pumpkin Pie (1963)

(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.")