Chocolate Butter Bread (1987)

• 1/2 cup warm water
• 1 package dry yeast
• 3 1/2 cups all-purpose flour
• 1 tbspn sugar
• 1 1/4 tspns salt
• 4 eggs, room temperature
• 12 tbspns (1 1/2 sticks) butter, softened
• 1 cup chopped walnuts (into large pieces)
• 6 oz (6 squares) semisweet chocolate, chopped into large pieces

Put water in a large mixing bowl and sprinkle in the yeast. Stir and allow to stand for 5 minutes to dissolve.

Add the flour, sugar, salt, and eggs to the yeast mixture, and beat vigorously until well blended. Beat in the butter in tablespoon-size pieces until it is all incorporated and the batter is smooth. cover the bowl with plastic wrap, and let the batter rise to double its bulk. 

Stir the batter down and add the walnuts and chocolate pieces. Spoon the batter into 2 greased 81/2 -x- 41/2 -x- 3-inch loaf pans. The pans should be half-full to the loaves will have nicely rounded tops when they finish baking. 

Bake in a preheated 350-degree over for about 45 minutes. Remove from the over, and allow to rest for 5 minutes, then turn loaves out onto racks.  

(Author note - "Chocolate Butter Bread also makes extraordinary French toast--- just be sure to dip the sliced bread into the egg only briefly so that the slices don't get soaked through.) 

More "Lost" Bread or Coffee-Cake Recipes

Butter-Rich Bundt Coffee Cake (1973)

Classic Chocolate Pound Cake (1963)

(Origin - "The Breakfast Book" by Marion Cunningham. Published by Alfred A Knopf, 1987.)

Farmers' Pumpkin Pecan Cupcakes (1984)

•  2 cups sifted flour
• 4 tspns baking powder
• 1/2 tspn salt
• 1/2 tspn pumpkin pie spice
• 2/3 cup granulated sugar
• 2/3 cup packed brown sugar
• 1/2 cup shortening
• 1 cup mashed, cooked pumpkin
• 1/4 cup milk
• 2 eggs
• 1 cup chopped pecans

In a large bowl, sift together the flour, baking powder, salt, and pumpkin spice, and set aside.

In another large bowl, using mixer at medium speed, beat granulated sugar, brown sugar, and shortening until light and fluffy. Beat in pumpkin, milk, and eggs until blended.

Reduce speed to low, and beat in dry ingredients until well blended. With spoon, stir in chopped pecans.

Spoon batter into 24 paper-lined 2 1/2-inch muffin-pan cups, filling two-thirds full. Bake in 350-degree oven 30 minutes or until toothpick inserted in center comes out clean. Serve warm or cold. Makes 24 cupcakes.

More "Lost" Pumpkin Recipes

Libby's Pumpkin Pancakes (1984)

Autumn Pumpkin Apple Bread (1982)

(Origin - "Farm Journal's Best-Ever Vegetable Recipes" by the Food Editors of the Farm Journal, 1984.)

Butter-Rich Bundt Coffee Cake (1973)

• 
  3 tbspns sugar
• 2 tspns cinnamon
• 1 package (2-layer size) yellow cake mix
• 1 package (3 3/4 oz) instant vanilla pudding
• 2/3 cup cooking oil
• 1 cup water
• 4 eggs
• 1 tspn imitation butter flavoring
• 1 tspn vanilla
• Vanilla-butter glaze (see below)

Preheat oven to 350 degrees. Grease and lightly flour Bundt pan. Combine sugar and cinnamon, and set aside.

In a large bowl, combine cake mix, pudding, oil, water, eggs, flavoring, and vanilla, and beat for 5 minutes at medium speed of mixer. Pour one-third of batter into Bundt pan, then cover with one-half of cinnamon-sugar mixture. Pour additional one-third of batter into pan and cover with remaining cinnamon-sugar.  

Add remaining batter and bake 40 to 45 minutes or until cake tests done. Cool in pan for 15 minutes, then turn out to cool on rack. 

Vanilla-butter Glaze

• 1 cups sifted confectioners' sugar
• 1 tbspn milk 
• 1/4 tspn vanilla extract
• 1 tbspn light corn syrup
• 1/2 tspn imitation butter extract

In a small bowl, combine all ingredients and beat until smooth. Use large spoon or rubber spatula to put glaze on top of cooled cake. The glaze will run down the sides slowly and beautifully. (If glaze is not thick enough, add confectioners' sugar.) 

More "Lost" Bundt Cake Recipes

Buttermilk Spice Bundt Cake (1973)

Chunky Apple Bundt Coffee Cake (1973)

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

Blueberry Cobbler Cake (1968)

• 
  2 cups fresh blueberries
• Juice of 1/2 lemon
• 3 tbspns butter, softened
• 1 3/4 cups sugar
• 1/2 cup milk
• 1 cup flour
• 1 tspn baking powder
• 1/2 tspn salt
• 1 tbspn cornstarch
• 1 cup boiling water 

Grease 8-inch square pan. Put berries in pan and sprinkle with lemon juice.

Cream butter and gradually blend in 3/4 cup of the sugar. Ad milk, flour, baking powder, and 1/4 teaspoon salt; beat until well combined. Spread batter over berries.

Mix remaining 1 cup of sugar, remaining 1/4 teaspoon of salt, and the cornstarch. Sprinkle evenly over the batter. Very carefully pour boiling water over all.

Bake in 375 degree oven for 50 to 60 minutes, or until crust is light brown. Serve warm, with cream for dessert, or as coffee cake for breakfast. Serves 6.

More "Lost" Blue berry Recipes

Maine Molasses Blueberry Cake (1955)

White House Pickled Blueberries (1887)

(Origin - "Houston Junior League Cook Book" published by the Junior League of Houston Texas, 1968. Recipe by Miss Ellen Ketchum.) 

Carolina Apple Pecan Pound Cake (1983)

• 
  3 eggs
• 2 cups sugar
• 1 cup vegetable oil
• 3 cups all-purpose flour
• 1 tspn cinnamon
• 1 tspn nutmeg
• 1 tspn baking soda
• 1/2 tspn salt
• 1 tspn vanilla
• 1/2 tspn orange extract (optional)
• 1/2 tspn lemon extract (optional)
• 3 cups tart apples. chopped and unpeeled
• 1 cup pecans, chopped
• Sauce (see below)

In a large bowl, combine and beat eggs, sugar, and vegetable oil. Sift together the dry ingredients, and stir into the egg mixture until batter is smooth. Stir in flavorings, and fold in chopped apples and nuts.

Spoon into a greased and floured tube pan. Bake 1 hour, 20 minutes at 325 degrees. Allow to cool slightly in the pan (about 10 minutes). Remove from pan, and brush outside of cake lilghtly with melted butter. Keep covered until served.

Sauce

• 1 stick butter
• 1/2 cup light brown sugar, packed
• 2 tbspns milk
• 1 to 2 tbspns rum extract

Combine butter, sugar, and milk in a small saucepan. Bring to a low boil and simmer gently about 2 minutes, until clear and syrupy. Add rum extract. While hot, spoon over warm cake. Keep covered until served. 

This cake freezes well, and will keep unfrozen one week in the refrigerator if tightly covered.

More "Lost" Carolina Recipes

Carolina Spinach Balls (1978)

Carolina Hot Bacon Cheese Dip for Apples (1978)

(Origin - "Best of the Best from North Carolina" edited by Gwen McKee and Barbara Moseley, 1990. This recipe was from the 1983 cookbook "In Good Taste" by Lily Byrd.) 

Farmer's Sweet Potato Coffee Bread (1959)

• 
  1/2 soft butter
• 1/2 cup shortening
•  2-2/3 cups sugar
• 4 eggs
• 2 cups cold mashed sweet potatoes
• 3-1/2 cups sifted flour
• 1 tspn salt
• 1 tspn cinnamon
• 1-1/2 tspns nutmeg
• 2 tspns baking soda
• 1 cup shopped walnuts
• 2/3 cup cold, strong black coffee

Cream butter, shortening, and sugar. Add eggs, one at a time, mixing well after each addition. Blend in mashed sweet potatoes.

Sift together dry ingredients; add nuts. Stir into creamed mixture, alternately with cold coffee.

Pour batter into 2 greased 9-x-5-x-3-inch loaf pans and 8 greased muffin-pan cups.  Bake in moderate oven (375 degrees) 1 hour for loaves and 25 minutes for muffins, or until they test done in the center.

Cool 10 minutes. Remove from pan and cool completely.

More "Lost" Farm Journal Recipes

Honey Sweet Potatoes with Corn Flakes (1946)

New Orleans Sweet Potato Pone (1932)

(Origin - "Farm Journal's Country Cookbook" edited by Nell B. Nichols, 1959.)

Strawberry Egg Bread with Strawberry Butter (1987)

• 3 cups all-purpose flour
• 2 cups sugar
• 1 tspn baking soda
• 1 tspn salt
• 1 tspn cinnamon
• 4 eggs, beaten
• 1/4 cup vegetable oil
• 2 10-oz packages, frozen strawberries, drained (reserve juice)

Butter

• 1/2 cup butter
• 1/2 cup reserved strawberry juice
• 1/2 to 1 cup powdered sugar

Heat oven to 350 degrees. Grease and flour 2 loaf pans (9-x-5- inches) or 5 mini-loaf pans. 

Combine dry ingredients in large bowl, and make a well in center. Stir in eggs, oil, and strawberries, and mix well. (If batter is not of medium consistency, add some of the reserved strawberry juice.) Pour into prepared loaf pans.

Bake at 350 degrees for 50 to 60 minutes or until toothpick inserted in center comes out clean. (Bake mini-loaf pans for 20 to 25 minutes.)  Cool 10 minutes in pans. Remove from pans, and cool completely on rack.

For strawberry butter, combine all butter ingredients until well blended, and chill.

More "Lost" Strawberry Recipes

Strawberries Romanoff (1963)

Molded Strawberry Charlotte with Lady Fingers (1970)

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

President Reagan's Monkey Bread (1978)

• 1 package dry yeast or 1/2 oz yeast
• 1 to 1-1/4 cups milk
• 3 eggs
• 3 tbspns sugar
• 1 tbspn salt
• 3-1/2 cups flour
• 6 oz butter, room temperature
• 1/2 lb melted butter
• Two 9-inch ring molds

In bowl, mix yeast with part of milk until dissolved. Add 2 eggs, beat. Mix in dry ingredients. Add remaining milk a little at a time, mixing thoroughly. Cut in butter until blended. 

Knead dough, let rise 1 to 1-1/2 hours until double in size. Knead again, let rise 40 minutes.  Roll dough onto floured board, shape into log. Cut log into 28 pieces of equal size. Shape each piece of dough into a ball, and roll each in melted butter.

Use half of the balls in each of the buttered, floured molds. Place 7 balls in each bowl, leaving space in between. Place remaining on top, spacing evenly. Let dough rise in the molds. Brush tops with remaining egg. Bake in preheated oven at 375 degrees until golden brown, approximately 15 minutes.

More "Lost" Recipes from "Eating with Uncle Sam"

Mamie Eisenhower's Sweet Turnips (1954)

Lady Bird Johnson's Molded Cranberry Salad (1965)

(Origin - "Eating with Uncle Sam - Recipes and Historical Bites from the National Archives" edited by Patty Reinert Mason, Introduction by Chef Jose Andres. Published by The Foundation for the National Archives, Washington D.C., 2011. Recipe was provided by the Ronald Reagan Presidential Library and Museum.)

Fresh Peach Crumb Cake (1976)

• 1-1/2 sticks butter
• 1-1/2 cups sugar
• 4 eggs
• 3 cups flour
• 3 tspns baking powder
• 1-1/2 tspns vanilla
• 1/2 tspn cinnamon
• 1/2 tspn nutmeg

Filling

• 8 to 10 sliced fresh peaches
• 1/3 cup brown sugar
• 1/4 tspn cinnamon

Topping

• 1/2 cup flour
• 1/2 stick butter
• 1/4 cup sugar
• 1/2 tspn cinnamon
• 1/4 tspn nutmeg

Combine top ingredients in order: butter, sugar, eggs. Add dry  ingredients, and mix well. Pour 1/2 of batter into greased 9-x-12-inch pan. 

Combine brown sugar and cinnamon with sliced peaches, and spread over batter in pan. Smooth remainder of batter over peaches. Combine topping ingredients and sprinkle over top. Bake at 350 degrees for 1 hour.

More "Lost" Recipes from "Passion for Peaches"

Summer Peach Dumplings (1976)

Baked Squash with Fresh Peaches (1976)

(Origin - "The Passion for Peaches Cookbook" by Gail McPherson, 1976.) 

Milwaukee Sausage Coffee Cake (1959)

• 1 lb sausage meat, unseasoned (ground pork)
• 1 cup hot coffee
• 1 tspn baking soda (in the hot coffee)
• 3 cups brown sugar
• 3 cups sifted flour
• 1 tspn allspice
• 1 tspn cinnamon
• 1 tspn cloves
• 1 tspn nutmeg
• 1 cup nuts, coarsely chopped
• 1 cup raisins

Combine unseasoned sausage with hot coffee and baking soda. Cream with brown sugar.  

Sift flour with spices, and add to sausage mixture. Mix thoroughly. Add nuts and raisins.

Bake at 350 degrees or until done in 2 8-inch square cake pans, greased and lightly floured.

More "Lost" Coffee Cakes

Classic Buttermilk Crumb Coffee Cake (1923)

Hawaiian Coconut Sour Cream Coffee Cake (1983)

("Be Milwaukee's Guest" by the Junior League of Milwaukee, 1959. This recipe was by Jolly Kilham Fothergill.)

Flourless Walnut Cake (1957)

• 1 lb walnuts, weighed in the shell
• 6 eggs, separated
• 1 tspn baking powder
• 1 cup powdered sugar
• Whipping cream

Shell the walnuts and grind the nut meats. Add the baking powder.  Light the oven, 375 degrees.

Beat the egg yolks, beat in the sugar, stir in the ground nuts.  Whip the egg whites util they are stiff, not too dry, and fold them into the mixture. 

Bake in 2 layers until the cakes shrink from the pans and spring back in the middle when touched. Cool.  Just before serving, put whipped cream or a favorite filling between the layers and on top.   Or serve it cut in squares from a square pan, with whipped cream.

More "Lost" Walnut Recipes

Farmer's Pineapple Nut Cake (1972)

Marshmallow Date Roll with Walnuts (1957)

(Origin - "Mrs Appleyard's Summer Kitchen" by Louise Andrews Kent and Elizabeth Kent Gay, originally published in 1957, republished in 1974. Mrs Appleyard books are "enchanting combinations of family sage, tart humor, practical advice, and remarkable recipes for memorable meals and dishes.") 

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.)

Hawaiian Coconut Sour Cream Coffee Cake (1983)

• 1 cup butter
• 2 cups sugar
• 2 cups flour
• 3 eggs
• 1 tspn baking powder
• 1/4 tspn salt
• 1 tspn vanilla
• 1 cup sour cream
• 1-1/2 cups flaked coconut
• Spice Filling (see below)

Preheat oven to 325 degrees. Grease bundt pan. Cream butter and sugar. 

Sift dry ingredients and add to creamed mixture, alternating with eggs. Stir in vanilla, sour cream, and coconut. 

In a separate bowl., combine Spice Filling ingredients. Pour half the batter into the bundt pan, then add half the spice filling mixture. Add remaining batter, and sprinkle balance of spice filling on top. Bake for 1-1/4 to 1-1/2 hours.

Spice Filling

• 1 cup chopped nuts (macadamia, pecans, or walnuts)
• 3-4 tspns cinnamon
• 6 tbspns brown sugar
• 1/2 - 3/4 cup flaked coconut

More "Lost" Coffee Cake Recipes

Classic Buttermilk Crumb Coffee Cake (1923)

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

(Origin - "A Taste of Aloha - A Collection of Recipes from the Junior League of Honolulu", 1983.)

Buttermilk Doughnuts for Dunking (1969)

• 1/4 cup soft butter (1/2 stick)
• 1/2 cup sugar
• 2 eggs, beaten
• 2 cups flour, sift before measuring
• 1/2 cup buttermilk
• 1/4 tspn nutmeg
• 1/4 tspn cinnamon
• 1/4 tspn salt
• 1/2 tspn soda

Cream butter. Add sugar gradually, and beat until fluffy like whipped cream. Add one egg at a time, beating well each time.

Sift dry ingredients together, and add to butter mixture alternately with buttermilk. Mix well. 

Gently roll dough 1/2-inch thick on a lightly floured bowl. Cut with doughnut cutter, and fry in deep fat 375 degrees. Brown on both sides and drain on rack covered with paper toweling. 

More "Lost" Buttermilk Recipes

Classic Buttermilk Crumb Coffee Cake (1923)

New Orleans Orange Buttermilk Cake (1967)

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

\

California Pistachio Flourless Cake (1976)

• 2-1/3 cups shelled natural, roasted or roasted salted pistachio nuts
• 1 cup sugar
• 2/3 cup butter, at room temperature
• 5 large eggs, separated
• 1/2 cup fine dry bread crumbs
• Citrus sauce (optional)

Coarsely chop pistachio nuts; set aside 1/3 cup for garnish. In a large bowl, beat 3/4 cup of the sugar with butter until creamy. Add egg yolks, one at a time, beating well after each addition. Gradually sprinkle in bread crumbs and chopped pistachios (about 2 cups) and blend well.

Beat egg whites with remaining 1/4 cup sugar until white hold stiff peaks. Stir half the whiles into batter until blended. Folding in remaining whites.

Spoon batter into a greased, flour-dusted 9-inch cheesecake pan with a removable bottom. Bake in center of a 350-degree oven until top is golden brown and center feels set when lightly touched., 40 to 45 minutes. Let cool in pan on a rack. 

Run a sharp knife around the edge of the cake to loosen, then remove the pan sides. Garnish with whole pistachios. To serve, cut into wedges. Makes 6 to 8 servings.

Citrus Sauce
In a frying pan, combine 4 large eggs, 1/2 cup sugar, 1 teaspoon grated lemon peel, and 1/4 cup each of lemon juice, orange juice, and whipping cream. Cook over medium heatm stirring constantly, until mixture thickly coats a metal spoon, about 8 minutes. Gently rub through a fine strainer, and discard residue. Serve warm or cold. Makes 1-1/2 cups.

More "Lost" Sunset Recipes
Cheddar Cheese Soup with Bacon and Almonds (1960)

Chipped Creamed Beef, Southern Style (1931)

(Origin - "the Best of Sunset - Recipes from the Magazine of Western Living" by the Editors of Sunset Books and Magazine, 1976. "The more than 500 recipes... represent the best of Sunset's collection over half a century...")

Civil War Doughnuts (1861)

"Mix together six pounds of flour and a pound and three-quarters of sugar. Stir a pound of butter into enough of warm milk to make up the flour into a stiff batter.

"Add seven well-beaten eggs to the batter, and a teacupful and a half of yeast, and set it to rise. When it is light, knead in flour enough to make a soft dough, some cinnamon and mace, and set to rise again.

"When it is very light, roll it out thin, cut it in shapes, and fry in hot lard. Sprinkle cinnamon and loaf-sugar over then whilst hot."

More "Lost" Civil War Recipes
How to Make Yeast (1860)

Rhubarb Fool (1863)

(Origin - "Food in the Civil War Era - The South" edited by Helen Zoe Veit, published by Michigan State University Press, 2015.)

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)

Classic Buttermilk Crumb Coffee Cake (1923)

• 1 cupful sugar
• 2 cupfuls all-purpose flour
• 1 egg, beaten
• 1/2 cupful butter or other shortening
• 1/2 cupful buttermilk
• 1/2 tspn cinnamon
• 1/2 tspn ginger
• 1/2 tspn nutmeg
• 1 tspn baking powder
• 1/2 tspn baking soda
• 1/2 cupful raisins
• 1/2 cupful chopped nuts

Sift together the sugar, flour, and spices, and work in the butter as in making baking-powder biscuits. Take out 1 cupful of this crumbly mixture, and set aside.  

Mix together the beaten egg and the buttermilk to which the baking powder and soda have been added. Stir into the flour and butter mixture in the bowl, beating until just well-mixed. Add the raisins and nuts last.

Butter a round or square cake pan with fairly deep sides. In the bottom, spread half of the reserved crumbs. Pour in the batter, spreading it evenly, then sprinkle the remaining crumbs over the top. Bake 40 minutes in a moderate oven, 350 degrees. Let cool in pan. 

More "Lost" Buttermilk Recipes
Butterscotch Nut Bread with Buttermilk (1952)

Corn Buttermilk Bread Sticks (1950)

(Origin - "Sunset's Hostess Handbook" by Genevieve A Callahan, Home Economics Director of Sunset Magazine, 1936)

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)

Coffee Cloud Cake with Coffee Butter Frosting (1963)

• 1 tbspn instant coffee
• 1 cup boiling water
• 2 cups sifted all-purpose flour
• 3 tspns double-acting baking powder
• 6 egg whites
• 1/2 tspn salt
• 1/2 tspn cream of tartar
• 2 cups granulated sugar
• 6 egg yolks
• 1 tspn vanilla extract
• 1 cup finely chopped walnuts
• Coffee Butter Cream Frosting (see below)
• 1-1/2 cups coarsely chopped walnuts

1. Stir coffee into boiling water until dissolves, then cool. Start heating oven to 350 degrees.

2. Sift together flour, baking powder, and salt. 

3. In a large bowl, beat egg whites with cream of tartar until soft mounds being to form. The add 1/2 cup granulated sugar, 2 tablespoons at a time, continuing to beat until very stiff, and straight peaks are formed. Do not underbeat. Set aside.

4. In large bowl, beat egg yolks until blended. Then gradually beat in 1-1/2 cups granulated sugar and vanilla. Now beat at high speed until thick and lemon-colored, 5 to 10 minutes.

5. To the egg-yolk mixture, add flour mixture alternately with cooled coffee, beginning and ending with flour mixture. Fold in finely chopped walnuts.

6. Into stiffly beaten egg whites, fold egg-yolk mixture, one-fourth at a time, using no more than 15 strokes for each addition. After last addition, continue folding just until evenly blended. 

7. Pour batter into ungreased 10-inch tube pan. Bake 60 to 70 minutes, or until cake springs back when touched lightly with finger. 

8. Cool cake thoroughly in pan before removing. Cake will shrink if removed from pan while warm.

9. Make frosting, and frost top and slides of cake generously with it. Cover top and sides with 1-1/2 cups coarsely chopped walnuts, sprinkling them on top and pressing them into sides.

Coffee Butter Cream Frosting

• 9 tbspns butter
• 6-3/4 cups confectioner's sugar
• 7 tbspns milk
• 2 tbspns instant coffee

With electric mixer at medium speed, thoroughly mix butter with confectioner's sugar until light and fluffy. Add milk and instant coffee alternately, beating until very smooth and of spreading consistency. Fills and frosts 2 8" or 9" cake layers, or frosts 9-X-9-X-2-inch cake.

More "Lost" Cakes

Hot Molasses Cake (1927)
Almond Roca Bundt Cake (1973)

(Origin - "The Good Housekeeping Cookbook" edited by Dorothy B. Marsh of the Good Housekeeping Institute, 1963.)