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.)

Cream of Peanut Soup (1923)

 

"Put one quart of milk into a double-boiler, then add a bay-leaf and one-half cup of Larkin peanut butter. Moisten three tablespoons bread flour in a little cold milk, add to hot milk. and stir until thickened. 

"Cook five minutes. Add one-half teaspoon each of Larkin onion extract and celery salt, and a little white pepper. Crisp saltines in the oven to serve with this soup."

More "Lost" Peanut Recipes

Peanut Butter Brown Sugar Cookies (1950)

Duncan Hines' Salted Peanut Cornflake Cookies (1939)

(Origin - " Larkin Housewives' Cook Book - Good Things to Eat and How to Prepare Them" by Larkin Co., Inc. Recipe by Mrs. H. Wrench of Goodrich, Wisconsin, 1923.)

Peanut Butter Fingers with Chocolate Chips (1978)

• 1/2 cup butter
• 1/2 cup sugar
• 1/2 cup packed brown sugar
• 1 unbeaten egg
• 1/3 cup peanut butter
• 6-oz chocolate chips
• 1/4 cup peanut butter
• 1/2 tspn baking soda
• 1/4 tspn salt
• 1/2 tspn vanilla
• 1 cup flour
• 1 cup quick cooking rolled oats
• 1/2 cup sifted powdered sugar
• 2 to 4 tbspns canned milk

Cream the butter, sugar, and brown sugar. Blend in the egg, 1/3 cup peanut butter, baking soda, salt, and vanilla.

Stir in flour and rolled oats. Spread in a greased 13-x-9-inch pan. Bake at 350 degrees for 20 to 25 minutes. Sprinkle with chocolate chips, and let stand for 5 minutes.

Combine powdered sugar, 1/4 cup peanut butter, and canned milk; mix well. Spread chocolate evenly. Drizzle with peanut butter mixture. Cool, and cut into bars.

More "Lost" Peanut Butter Recipes

Peanut Butter Wafers (1934)

Charlie Brown's Banana - Peanut Butter Cookies (1969)

(Origin - "The Ruby Valley Friendship Club Cookbook," published in 1978 in Ruby Valley, Elko, Nevada. Recipe by Marion Saxton.)

Peanut Dip Sauce for Vegetables (1982)

Mix well until blended:

• 1/3 cup crunchy peanut butter
• 3 tbspns firmly packed brown sugar
• 1/2 tspn crushed red pepper
• 1/4 cup lemon juice
• 2 tbspns chili sauce or catsup
• 1/2 tspn soy sauce

Serve at room temperature with cucumber and jicama slices, bell pepper strips, pineapple chunks, or any other vegetables. 

More "Lost" Appetizer Recipes
Apple Cheese Logs with Bacon (1979)

James Beard's Croque Monsieur (1940)

(Origin - "Party Pleasers" by the Assistance League of Reno-Sparks, Nevada; 1982. Recipe by Joan Shonnard.)

Charlie Brown's Banana - Peanut Butter Cookies (1969)

• 1-1/4 cups flour, sifted
• 1/2 tspn baking powder
• 3/4 tspn baking soda
• 1/4 tspn salt
• 1/2 cup shortening
• 1/2 cup peanut butter
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1/2 cup ripe banana, mashed

Sift together the first 4 ingredients: flour, baking powder, baking soda, salt. Mix shortening, sugars, and peanut butter until creamy. Add mashed bananas and the flour mixture. 

Blend well. Shape into 2 rolls on a lightly floured board. Wrap in foil and c hill in refrigerator several hours. 

When ready to bake, heat oven to 375 degrees. Slice dough about 1/4-inch thick. Place on ungreased cookie sheet, and bake until golden brown (about 12 minutes).

More "Lost" Recipes from Peanuts Cookbook

Buttermilk Doughnuts for Dunking (1969)

Banana Buttermilk Cupcakes (1969)

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

Farmer's Christmas Chocolate Peanut-Butter Balls (1970)

• 1 cup smooth peanut butter
• 6 oz chocolate chips
• 2 squares semisweet chocolate
• 8 oz pitted dates, cut fine
• 1 cup sifted confectioner's sugar
• 1 cup finely chopped nuts
• 1 tbspn soft butter
• 1 1-inch square of parrafin wax

Combine peanut butter, dates, sugar, nuts, and softened butter in bowl, and mix thoroughly. Shape into 1-inch balls, and place in refrigerator while preparing the chocolate for coating.

Melt chocolate chips, semisweet chocolate, and paraffin in top of double boiler.

Remove candy balls from refrigerator. Hold balls between two forks and dip in melted chocolate. Place on wire rack until chocolate coating sets.

Store in a cool place, in covered container. Makes 48 balls, or 1-3/4 pounds.

More "Lost" Christmas Candy

Farmer's Christmas Chocolate Ribbon Candy (1970)

Farmer's Christmas Fudge with Pineapple, Cherries, Nuts(1970)

(Origin - "Homemade Candy" by the food editors of Farm Journal, 1970.)

Peanut Butter Brown Sugar Cookies (1950)

• 1/2 cup peanut butter
• 1 cup brown sugar
• 2 eggs, beaten
• 2 tbspns milk
• 2-1/2 cups cake flour
• 1 tspn baking powder
• 1/2 tspn cloves
• 1/2 tspn cinnamon
• 1 tspn baking soda
• 1 cup raisins or chopped dates

Creamed peanut butter with sifted sugar, then add eggs and milk. Sift dry ingredients together and add to peanut butter mixture. Add raisins or dates.

Drop by teaspoons onto greased cookie sheet. Bake in a moderate oven, 350 degrees, for 10 minutes. Makes 4 dozen cookies. 

Without the fruit, this cookie can be molded with a cookie press, and baked on a cold, ungreased cookie sheet as above.

More "Lost" Peanut Butter Recipes
Original Toll House Peanut Butter Brownies (1980)

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

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

Peanut Butter Bread (1952)

• 1/2 cup peanut butter
• 1-1/2 tbspns sugar
• 1/2 tspn salt
• 3/4 cup milk
• 2 cups whole-wheat flour
• 1/2 cup sifted all-purpose flour
• 3 tspns baking powder

In one bowl, blend together the peanut butter, sugar and salt. Gradually stir in milk.

Measure whole-wheat flour, spooning it lightly with sifting, then level off measurement. Turn into another bowl. Sift flour and baking powder together over whole-wheat flour. Stir well together.

Add peanut butter-milk mixture to dry mixture all at once. Stir and blend only enough to dampen all the flour.

Bake in greased 8x4x3 bread pan in slow oven (325 degrees) about 40 minutes. Cool before serving. 

More "Lost" Bread Recipes
Scotch Scones (1906)
Rolled Oats Bread with Brown Sugar (1938)

Sponge Bread with Olive Oil (1720)

(Origin - "The Book of Good Neighbor Recipes" by Maxine Erickson, Homemaker, and Joan M. Rock, Home Economist,1952.)

Virginia Peanut Soup (1960)

• 3 cups chicken broth
• 1 cup peanut butter
• 1-1/3 cup cream or 1 13-oz can evaporated milk
• 1/8 tspn celery salt
• 1/8 tspn onion salt
• 1/8 tspn sugar
• Chopped peanuts

Heat chicken broth to boiling. Add peanut butter, stirring until smooth. 

Season to taste with celery salt and onion salt. Add sugar. Stir in cream or evaporated milk.  Heat, but do not boil. Top with chopped peanuts.  Makes 6 servings.

More "Lost" Peanut Recipes
Peanut Butter Wafers (1934)

Peanut Cake (1911)

(Origin - "Recipes from Great American Inns" published by Benson & Hedges, 1981. This recipe is from the Wayside Inn in Middleton, Virginia, established in 1797. This recipe is one of their famed specialty dishes.) 

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. 

Original Toll House Peanut Butter Brownies (1980)

• 12-oz package peanut butter morsels
• 2-1/4 cups flour
• 2-1/2 tspns baking powder
• 1/2 tspn salt
• 1 cup butter, softened
• 1 cup sugar
• 1 cup firmly packed brown sugar
• 1 tspn vanilla extract
• 3 eggs
• 6-oz package semi-sweet chocolate morsels

Preheat oven to 350 degrees. Over hot (not boiling) water, melt 1 cup peanut butter morsels; stir until smooth. Remove from heat and set aside. In a small bowl, combine flour, baking powder, and salt, and set aside.  

In a large bowl, combine butter, sugar, brown sugar, and vanilla extract; beat until creamy.  Stir in melted peanut butter morsels.  Add eggs, one at a time, beating well after each addition. Gradually add flour mixture.  Stir in semi-sweet chocolate morsels.

Spread evenly into a well-greased 15x10x1-inch baking pan.  Bake 30 minutes.  Remove from oven, and immediately sprinkle top with remaining 1 cup peanut butter morsels.  Let stand about 5 minutes until morsels become shiny and soft.  Spread morsels evenly over top of brownies.  Cool completely.  Cut into 2-inch squares.  Makes 35 squares.

(Origin - "Toll House Heritage Cookbook: A Collection of Favorite Dessert Recipes," a Rutledge Book, 1980.)

More "Lost" Toll House Recipes
Toll House Butterscotch Thins Cookies (1980)

Toll House Rum Biscuits with Frosting (1948)

Toll House Caramel Corn Flake Ring (1948)

Peanut Butter Wafers (1934)

• 2 tbspns butter
• 1/2 cup peanut butter
• 1 cup sugar
• 1 egg beaten until light
• 1/3 cup milk
• 2 1/4 cups flour
• 4 tspns baking powder
• 1/2 tspn salt
• Chopped peanuts

Mix together all dry ingredients, then add peanut butter and butter

Add to mixture alternately with 1/3 cup milk. Mix well.  

Chill the dough. Roll out thinly and cut.  Sprinkle with fine chopped peanuts and sugar.  Bake in a quick oven until brown.

(Origin - Memo Book dated November 24, 1934. Noted as "Recipes gotten from other women." Author unknown.)