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

• 1 cup butter
• 1-1/2 cup sugar
• 1 tspn vanilla
• 4 eggs
• 1 cup Knott's Boysenberry Preserves
• 1/2 cup sour cream
• 3 cups flour
• 1 tspn salt
• 1 tspn cream of tartar
• 1 tspn baking soda
• 1-1/2 cups walnuts, chiopped
• Streussel topping (see below)

Cream butter in a large mixing bowl. Add sugar and vanilla, and mix until light and fluffy. Add eggs, one at a time, blending thoroughly after each addition. (There;s no problem if the mixture separates a little at this point.)

Add preserves and sour cream alternately with flour, salt, cream of tartar, and soda, which have been measured into a sifter. Fold in walnuts.

Pour batter into 4 loaf pans which have been greased and lightly floured. Top with streussel topping, optional. Bake in a preheated 350 degrees oven for 45 to 50 minutes, or until toothpick comes out clean. Cool on rack, loosen with spatula. When cool, wrap extra loaves in foil and freeze.

Streussel Topping

• 1/4 cup brown sugar
• 2 tbspns flour
• 2 tbspns butter
• 1/4 tspn innamon
• 1/4 cup walnuts, chopped

More "Lost" Berry Recipes

Strawberries Romanoff (1963)

Blackberry Buttermilk Cake (1980)
White House Sweet Strawberry Cake (1887)

(Origin - "Knott's Berry Farm Cookbook," by Florine Sikking and Judith Zeidler, 1976.

Knott's Berry Farm Peanut Butter and Jelly Cookies (1965)

• 1/2 cup butter
• 1/2 cup peanut butter
• 1/2 cup white sugar
• 1/2 cup brown sugar
• 2 eggs
• 1/2 tspn vanilla
• 1/2 tspn salt
• 1/2 tspn baking soda
• 1 cup flour
• 1 cup peanuts. chopped
• Knott's strawberry or grape jelly

Cream together butter and peanut butter. Add sugars; cream well. Stir in 1 egg, vanilla, and salt. Add baking soda to the flour, and gradually add to the other ingredients.

Roll dough into 3/4-inch balls. Dip balls in white of one egg, and roll in chopped peanuts. Place on cookie sheet 1-inch apart, and press down center of each cookie with thumb.

Bake in preheated 350-degree oven for 10 to 15 minutes or until done. Cool slightly before removing from pan to rack. Fill center of each cookie with strawberry or grape jelly. Yields 3 to 4 dozen cookies.

(Origin - "Knott's Berry Farm Cookbook," by Florine Sikking and Judith Zeidler, 1976.)

More "Lost" Knott's Berry Farm Recipes

Knott's Berry Farm Pumpkin Pie (1959)

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

 Note - Knott's Berry Farm, located in Buena Park, California, began in the 1920s as a fruit stand to sell Walter Knott's berry crops from his 20-acre farm. In 1934, Walter and Cordelia Knott opened a chicken dinner restaurant next to the fruit stand. By 1940, the little restaurant was selling 400,000 dinners a year. Mr. Knott opened a handful of diversions to entertain customer waiting in long lines to enjoy Cordelia's fried chicken, biscuits, green beans, and famed pies. By 1976, Knott's Berry Farm featured more than 100 rides and amusements over 150 acres, and boasted 3,000 employees. 

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

• I cup orange juice, heated to lukewarm
• 1 package dry yeast
• 1 tspn sugar
• 1 tbspn butter
• 1/3 cup sugar
• 1 tbspn orange rind, grated
• 1 tbspn Knott's orange marmalade
• 3 cups flour
• 1 tspn salt
• Orange Butter Icing (see below)

In a measuring cup, place 1/2 cup orange juice, dry yeast, and 1 teaspoon sugar. Put remaining orange juice, butter, sugar, grated rind, and marmalade in a mixing bowl, and combine well.  Pour in the yeast mixture. Add flour and salt, and mix to a soft dough.

Turn out on a floured board, and knead for 5 minutes until dough is smooth and shiny. Place in a greased bowl, lightly grease the top of the dough, cover with kitchen towel, and let rise in a warm place for 1-1/2 hours or until doubled in size. 

Punch down. Shape into 1 large or 2 small loaves, and place in greased loaf pans. Cover and let rise for 45 minutes. 

Bake in preheated 375 degree oven for 30 to 40 minutes. Remove from oven and cool on rack. Yields 1 to 2 loaves.

Orange Butter Icing

• 1-1/2 tbspns butter
• 1 cup powdered sugar
• 1 tbspn lemon juice
• 1 tbspn orange juice
• 1 tspn orange rind, grated
• 1 tbspn Knott's orange marmalade

Cream butter and sugar together. Add juices, rind, and marmalade, and blend until smooth. Spread on of bread loaves. 

(Origin - "Knott's Berry Farm Cookbook," by Florine Sikking and Judith Zeidler, 1976.)

 Note - Knott's Berry Farm, located in Buena Park, California, began in the 1920s as a fruit stand to sell Walter Knott's berry crops from his 20-acre farm. In 1934, Walter and Cordelia Knott opened a chicken dinner restaurant next to the fruit stand. By 1940, the little restaurant was selling 400,000 dinners a year. Mr. Knott opened a handful of diversions to entertain customer waiting in long lines to enjoy Cordelia's fried chicken, biscuits, green beans, and famed pies. By 1976, Knott's Berry Farm featured more than 100 rides and amusements over 150 acres, and boasted 3,000 employees. 

More "Lost" Orange Recipes

Orange Milk Sherbet (1946)

Orange Juice Waffles with Cream (1980)
Orange Galliano Liqueur Pie (1983)

Knott's Berry Farm Pumpkin Pie (1959)

• 1-1/4 cups canned pumpkin
• 3 egg yolks
• 1/2 cup sugar
• 1/4 tspn cinnamon
• 1/4 tspn nutmeg
• 1/4 tspn salt
• 1/4 tspn mace
• 1 envelope unflavored gelatin
• 1/4 cup cold water
• 3 egg whites
• 1/2 cup sugar
• 1 9-inch pie crust, baked and cooled

In the top of a double boiler, combine pumpkin, yolks, sugar, mace, salt, cinnamon, and nutmeg, and heat, cooking for 10 minutes.

Mix gelatin and water, and let stand for 5 minutes. Pour into pumpkin mixture, and stir until dissolved. Pour into bowl, and set aside until cold. Can be put into refrigerator for a shorter time.

Beat egg whites until foamy, add sugar and continue beating until stiff enough to cling to bowl or forms stiff peaks. Fold pumpkin custard mixture into egg whites very carefully. Pour into cooled, baked pie crust, and refrigerate. Top with whipped cream before serving.

"Light and fluffy, this pumpkin pie is so good that you needn't wait until the holiday season."

(Origin - "Knott's Berry Farm Cookbook," by Florine Sikking and Judith Zeidler, 1976.)

 Note - Knott's Berry Farm, located in Buena Park, California, began in the 1920s as a fruit stand to sell Walter Knott's berry crops from his 20-acre farm. In 1934, Walter and Cordelia Knott opened a chicken dinner restaurant next to the fruit stand. By 1940, the little restaurant was selling 400,000 dinners a year. Mr. Knott opened a handful of diversions to entertain customer waiting in long lines to enjoy Cordelia's fried chicken, biscuits, green beans, and famed pies. By 1976, Knott's Berry Farm featured more than 100 rides and amusements over 150 acres, and boasted 3,000 employees.