Orange Marmalade Bread (1985)

• 
  1 egg
• 1 cup sugar
• 1/3 cup butter, softened
• 1/3 cup milk
• 1/3 cup sour cream
• 1/3 cup orange marmalade
• 1 tbspn grated lemon (use fruit, juice, and peel)
• 1 1/2 cups flour
• 3/4 cup oatmeal
• 1 tbspn baking powder
• 1/2 cup chopped walnuts

 Beat together the first 7 ingredients until blended. Combine, then add the next 4 ingredients, and stir until dry ingredients are just moistened. Do not overmix.

Divide batter between 4 greased and lightly floured mini-loaf pans, place pans on cookie sheet, and bake in a 325-degree oven for 45 to 50 minutes, or until a cake tester, inserted in the center, comes out clean. 

Allow to cool for 15 minutes, then remove from pans and continue cooling on rack. When cool, brush a think layer of honey on top. Yields 4 mini-loaves.

More "Lost" Renny Darling Recipes

Cheddar Cheese Muffins (1985)

Strawberry Yogurt Banana Bread with Strawberry Glaze (1985)

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

Orange Crush Sherbet (1978)

• 
  6 12-oz can Orange Crush
• 1 can condensed milk
• 1 20-oz can crushed pineapple with juice

Mix well, and place in ice cream freezer

More "Lost" Recipes with Soft Drinks

7-Up Barbecue Sauce (1957)

7-Up Baked Beans (1957)

(Origin - "The Pastors Wives Cookbook" by Sybil DuBose, 1978. Recipe contributed by Mrs. Robert K. Davis of Elba, Alabama.) 

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.)

Aunt Bee's Little Big Orange Cookies (1960)

• 1 cup butter, softened
• 1 cup sugar
•  1 egg
• 1-1/2 tspns orange extract
• 1 tspn grated orange peel
• 1-1/2 cups sifted all-purpose flour
• 1/2 tspn salt

In a large bowl, cream together the butter and sugar. Add the egg and the remaining incredients.

Drop by the spoonful onto an ungreased cookie sheet. Bake in a 375 degree oven for 10 minutes.   Makes 2 dozen.

More "Lost" Orange Recipes

California Orange Pecan Pie (1980)

California Orange Waldorf Salad (1980)

(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.)

Summer Ambrosia (1870)

"Place upon a glass stand dish or deep bowl alternate layers of grated cocoanut; orange, peeled and sliced round; and a pineapple sliced thin.

"Begin with oranges, and use cocoanut last, spreading between each layer granulated sugar. 

"If cocoanut milk is available, sweeten and pour over the fruit. Serve chilled."

("From "Mrs A.P. Hill's New Cook Book" - 1870.) 

More "Lost" Fruit Recipes
Early American Orange Wine (1819)
Pineapple Crisp with Corn Flakes (1974)

(Origin - "Cook Book" published by The Congressional Club, Washington D.C., 1955. The Congressional Club was founded as a women's club in 1908, and included spouses of the President, Vice-President, cabinet members,  Congress members, and "women members of Congress." This recipe was provided by Mrs Judson C Clements of Georgia. Congressman Judson Clement served in the House for 5 terms, from 1881 to 1891, and as Commisoner of the U.S. Interstate Commerce Commission from 1892 to 1912.) 

Hollywood Orange Cream Cheese Carrot Cake (1984)

• 8 oz cream cheese
• 1-1/2 cups honey
• 4 eggs
• 1-1/2 cups oil
• 1 tspn vanilla
• 2 tbspns grated orange rind
• 3 cups flour
• 2 tspns baking powder
• 2 tspns baking soda
• 2 tspns cinnamon
• 1 tspn salt
• 2 cups grated carrots
• 1 cup chopped nuts
• 8 oz crushed pineapple. crushed
• Orange cream cheese frosting (see below)

Cream together cream cheese and honey. Add eggs, 1 at a time, then oil, vanilla, and orange rind. In another bowl, blend flour, baking powder, baking soda, cinnamon, and salt. Fold into batter.

Stir in carrots, nuts, and pineapple. Pour batter into 2 greased 9-inch round cake pans, and bake at 350 degrees for 35 to 40 minutes. Cool and remove from pans, Frost with Orange Cream Cheese Frosting.

Orange Cream Cheese Frosting

• 8 oz cream cheese, softened
• 1 stick butter, softened
• 1 lb box powdered sugar
• 2 tspns grated orange rind
• 1 tspn vanilla

Blend cream cheese and butter together. Add remaining ingredients and mix well. 

More "Lost" Cake Recipes

Zucchini Honey Cake (1974)
Classic Chocolate Pound Cake (1963)

(Origin - "The Hollywood Bowl Cookbook" published by The Performing Arts Council of the Music Center of Los Angeles County, 1984. Recipe by Rosalie Bate.)

California Orange Pecan Pie (1980)

• Unbaked 9-inch pie shell
• 1 fresh orange, medium size
• 1-1/2 cups brown sugar
• 1 cup light corn syrup
• 3 tbspns butter
• 3 eggs, well beaten
• 1-1/2 cups pecans, broken

Cut orange into quarters and remove any seeds.  PUt orange quarters, peel, and pulp through a food chopper.

Combine orange with sugar and corn syrup in a saucepan. Bring to a full hard boil. Remove from heat. Cool slightly, stirring occasionally.

Add butter, and cool a little more, still stirring, about 5 minutes. Blen din eggs and pecans, mixing thoroughly. Pour into unbaked pie shell. Bake in 350 degree oven for 40 to 45 minutes, or until set.

More "Lost" Recipes from "Citrus Recipes"

Lime Whip Pie (1980)

California Orange Waldorf Salad (1980)

(Origin - "Citrus Recipes - A Collection of Favorites from the Citrus Belt"  by Al Fischer and Mildred Fischer, Golden West Publishers, 1980)  

Early American Orange Wine (1819)

"Take the expressed juice of eight Seville oranges; and, having one gallon of water wherein three pounds of sugar have been boiled, boil the water and sugar for twenty minutes. 

"Skim constantly, and when cooled to a proper heat for fermentation, add the juice, and the outer rind of the fruit, shaved off. 

"Put all into a barrel, stir it frequently for two or three days, and then closely bung it for six months before it is bottled."

More "Lost" Beverages
Dandelion Wine (1934)

Cherry Wine (1934)
(Origin - "Early American Beverages" by John Hull Brown. Published by Bonanza Books, 1966.)

California Orange Waldorf Salad (1980)

• 1 quart apples, diced
• 2 tbspns lemon juice
• 1 cup celery, diced
• 2 cups oranges, peeled and diced
• 1/2 cup raisins
• 1/2 nutmeats (walnuts are traditional for waldorf salads)
• 1 cup mayonnaise

Marinate apples in  lemon juice. Combine apples with remainder of ingredients, and serve on lettuce cups. Serves 12.

More "Lost" Citrus Recipes

Lemonade Cookies (1980)

Orange Juice Waffles with Cream (1980)

(Origin - "Citrus Recipes - A Collection of Favorites from the Citrus Belt"  by Al Fischer and Mildred Fischer, Golden West Publishers, 1980)  

Baked Buttered Bananas in Orange and Lemon Juice (1959)

• 8 peeled bananas, not fully ripe
• 1 cup orange sections, free from membrane
• 1/3 cup sugar
• 2 tbspns orange juice
• 2 tbspns lemon juice
• 1/3 cup butter, melted

Cut bananas lengthwise and place in a lightly greased baking dish. Arrange orange sections over the sliced bananas, and sprinkle with sugar. 

Combined the remaining ingredients, and pour over the fruit. 

Bake in a hot oven, 450 degrees, for 15 minutes. Serve hot or cold. Delicious with chicken or serve as a dessert. Makes 8 servings.

More "Lost" Banana Recipes

Banana Pecan Casserole (1981)

Banana Spice Cake (1959)

(Origin - "The General Foods Kitchens Cookbook" by the Women of General Foods Kitchens. Published by Random House, 1959.)

Glazed Mandarin Orange Cake (1987)

• 2 cups all-purpose flour
• 2 cups sugar
• 2 tspns baking powder
• 1 tspn salt
• 2 cups mandarin orange segments
• 2 tspns vanilla
• 2 eggs
• Glaze ( see below)

Heat oven to 350 degrees. Grease and flour a 13-x-9-inch pan. Combine all cake ingredients in large bowl. Beat at medium speed until well blended.

Pour into prepared pan. Bake at 350 degrees for 35 minutes.

Glaze

• 1-1/2 cups packed brown sugar
• 6 tbspns butter
• 6 tbspns milk
• 1 cup whipping cream, whipped and slightly sweetened

Combine all glaze ingredients in saucepan. Heat to boiling, then boil for 3 minutes. Poke many small holes in hot cake. Slowly pour hot glaze over cake. Serve topped with whipped cream.

More "Lost" Orange Cakes and Breads

Chocolate Chip Orange Cake (1958)

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

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

New Orleans Orange Buttermilk Cake (1967)

• 1 cup sugar
• 1/2 cup butter
• 2 eggs
• 2 cups flour
• 1 cup buttermilk
• 1 tspn baking soda
• 1 tspn salt
• 1/2 cup nut meats
• 1 cup raisins
• 1 orange rind, grated
• 1 tspn vanilla
• Orange icing (see below)

Cream butter and add sugar gradually until light and fluffy. Add eggs and beat thoroughly with electric mixer. Add vanilla, grated orange rind, nuts and raisins. 

Sift flour, baking soda, and salt in a separate dish. Now add dry ingredients to creamed mixture alternately with buttermilk, hand-stirring only enough after each addition to blend thoroughly. Do not beat. 

Pour into greased 8 or 9-inch pans and bake at 350 degrees for aaboout 30 to 35 minutes, or until done.

Orange Icing
Mix 1 cup of powdered sugar and 1/3 cup of orange juice, and spread on cake while cake is still hot. It melts to make a thin glaze. For added richness, use part melted butter with the juice.

More "Lost" New Orleans Desserts
New Orleans Bourbon Bread Pudding (1984)

New Orleans Gingerbread with Orange (1883)

(Origin - "Bayou Cook Cook" by Lucile Barbour Holmes. First published in 1967. Republished in 1990 by Pelican Publishing Company.)

Waldorf Salad Mold (1967)

• 6 oz package lemon gelatin
• 1 envelope unflavored gelatin
• 1/2 cup boiling water
• 1-1/2 cups apple cider
• 1 unpeeled apple, diced
• 1 small banana, peeled and diced
• 1/4 cup drained, crushed pineapple
• 1/4 halved, seeded fresh grapes
• 1 orange,. peeled and sectioned
• 1/4 cup chopped celery
• 2 tablespoons chopped walnuts (or other nuts, if preferred)

Mix gelatins. Dissolve in boiling water. Add cider, and chill until thick.

Combine apple, banana, and pineapple, and let stand a few minutes.  Combine with the rest of the ingredients, and fold gently into gelatin mixture.

Pour into a 1-1/2 quart mold or 8-inch square pan. Chill until firm. Serve on lettuce. Makes 6 to 8 servings.

More "Lost" Molded Dish Recipes
Molded Strawberry Charlotte with Lady Fingers (1970)
Black Cherry, Pineapple and Walnut Mold (1970)

(Origin - "Receipts - Stephenson's Apple Farm Restaurant," 1967.  Stephenson's Apple Farm Restaurant, family owned and run, was located in Kansas City, Missouri from 1946 until its closing in 2007.)

Ham Citrus Meatballs (1980)

• 2 cups ground cooked ham
• 2 eggs
• 1/2 cup orange juice
• 3 cups soft bread crumbs
• 1 tbspn onion, minced
• 1/4 cup parsley, chopped
• 2 tbspns butter
• 1/2 tspn orange rind, grated
• 1/2 tspn dried leaf sage
• 1/4 tspn dry mustard
• Hot cooked rice
• Citrus sauce (see below)

Beat eggs in medium bowl. Add orange juice and bread crumbs. Mix well, and let stand for 5 minutes. Add ham, onion, parsley, orange rind, and sage, and mix well.

Shape into 18 meatballs about 1 inch in diameter.  Heat butter in large skillet, add meatballs, and brown lightly on all sides. Add Citrus sauce. Serve with hot rice. Serves 4.

Citrus Sauce

• 3 tbspns corn starch
• 3 cups orange juice
• 2 oranges, sectioned
• 3 tbspns sugar
• 1/2 tspn onion, minced
• 3/4 tspn salt
• 1/2 tspn dry mustard
• 1/2 tspn dried leaf sage
• 1/4 tspn ginger
• 1/4 tspn black pepper
• 1 tspn vinegar
• 1 cup raisins

Blend corn starch with a small amount of the orange juice in a saucepan. Add remaining orange juice, sugar, onion, salt, dry mustard, sage, ginger, vinegar, pepper, and raisins. Mix well and cook. stirring constantly, until mixture thickens and comes to a boil. Add orange sections.

More "Lost" Oranges Recipes

Orange Galliano Liqueur Pie (1983)

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

(Origin - "Citrus Recipes - A Collection of Favorites from the Citrus Belt"  by Al Fischer and Mildred Fischer, Golden West Publishers, 1980)  

Shaker Tomato Orange Jam (1953)

• 4 lbs ripe tomatoes, skinned and chopped
• 16 cups sugar
• 4 large oranges
• 8 lemons
• 3 sticks cinnamon

Scald tomatoes to remove skins, and chop fine. Add sugar, cinnamon, and the juice  and grated rind of the oranges and lemons.

Cook until it jells on a spoon. Skim, pour into jars, and seal.  This makes a most appetizing pink confection.

More "Lost" Tomato Recipes

White House Scalloped Tomatoes (1887)

Fried Tomato Gravy on Toast with Bacon (1976)

Tomato Soup Cake with Cream Frosting (1951)

(Origin - "The Shaker Cook Book - Not by Bread Alone" by Caroline B. Piercy, 1953.)

Pennsylvania Dutch Summer Orange Cake (1948)

• 1 cup sugar
• 1/2 cup butter
• 2 eggs, beaten
• 1/2 cup sweet or sour milk (buttermilk)
• 1-2/3 cups sifted flour
• 1 tspn baking soda
• 1 cup raisins
• Rind of 1/2 orange
• Juice of 1 orange
• 1/2 cup sugar

Cream the butter and sugar together. Add the eggs and beat thoroughly. Then add milk. alternately, with the flour and soda. 

Grind the raisins and orange rind in a food chopper, and add last. Bake in a greased loaf pan in a moderate oven, 350 degrees, for about 40 minutes. 

While the cake is baking, combine the orange juice and sugar. Let it stand in a bowl and stir occasionally. While the cake is still warm but not hot, pour this mixture very slowly over it. Some of it will soak in. The rest will form a glazed icing over the cake. 

(Origin - "Mother Anderson's Famous Dutch Kitchens - 500 Recipes by Request" by "Belle Anderson Abner and Jeanne M. Hall, daughter and granddaughter of the Andersons who founded the hotel in Wabasha, Minnesota in 1896." Published in 1948.) 

More "Lost" Recipes from "Mother Anderson's Famous Dutch Kitchens"

Dutch Maple - Blackberry Cake (1948)
Peanut Brittle Whip (1948)

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)

Orange Rice with Vermouth (1980)

• 1/2 cup onions, chopped
• 2 tbspns butter
• 5 tbspns frozen orange juice concentrate
• 2 tbspns dry vermouth
• 1 tspn salt
• 1/4 tspn black pepper
• 1/4 tspn cinnamon
• 3 cups hot cooked rice

Cook onions in butter until tender. Add orange juice concentrate, vermouth, and seasonings.  Heat mixture thoroughly.  

Pour over hot rice, and toss lightly until well blended. Allow to stand for 10 minutes so flavors will blend. Serves 6.

(Origin - "Citrus Recipes - A Collection of Favorites from the Citrus Belt"  by Al Fischer and Mildred Fischer, Golden West Publishers, 1980)

More "Lost" Rice Recipes

Pistachio Rice Pilaf in Sherry (1954)

Cranberry Chicken Curry (1965)

Baked Mocha Rice Pudding with Coffee (1969)

Orange Juice Oatmeal Breakfast Cake (1976)

• 1-1/2 cups orange juice
• 1 cup old-fashioned rolled oats
• 1/2 cup butter
• 1 cup white sugar
• 1/2 cup brown sugar
• 1 tspn vanilla
• 1-3/4 cups sifted flour
• 1 tspn baking powder
• 1 tspn baking soda
• 1/2 tspn salt
• 1/2 tspn cinnamon
• 1-1/2 tbspns grated orange peel
• 1/2 cup chopped nuts

Add oats to boiling orange juice. Set aside. Cream butter and sugars. Add eggs and vanilla, beating til fluffy.

Sift together dry ingredients, and add alternately to cream mixture with oats mixture. Stir in orange peel and nuts.  

Pour into greased 9x13x2 pan and bake at 350 degrees for 35 minutes.

(Origin - "California Five-in-One Cookbook" by Al Fischer and Mildred Fischer. Published by Golden West Publishers, 1976.)

More "Lost" Breakfast Cakes
Raw Apple Cake (1975)
White House Peach Fritters (1887)

Scotch Scones (1906)

Austrian Cinnamon Coffee Cake (1906)

Hungarian Royal Coffee Cake (1906)

Blackberry Buttermilk Cake (1980)

Orange Juice Waffles with Cream (1980)

• 3 cups flour
• 6 eggs
• 1 cup orange juice
• 1-1/2 cups cream
• 1/2 cup butter, melted
• 2 tspns orange rind, grated
• 6 tspns baking powder
• 1 tspn salt
• 2 tspns sugar

In large bowl, mix together flour, baking powder, salt, and sugar.  In small bowl, beat egg yolks until light in color.  To beaten eggs, stir in orange juice, cream, melted butter, and orange rind. 

Add all at once to the dry ingredients, and stir to mix well.  Beat egg whites until stiff peaks form, and fold into mixture.  Bake in waffle iron.  Makes 6 waffles.

(Origin - "Citrus Recipes - A Collection of Favorites from the Citrus Belt"  by Al Fischer and Mildred Fischer, Golden West Publishers, 1980)

More "Lost" Oranges Recipes
Orange Galliano Liqueur Pie (1983)

Orange Milk Sherbet (1946)

Tangerine Cole Slaw (1965)