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.) 

Irish Apple Butterscotch Cake a la Mode (1986)

• 
  1 cup oil
• 2 cups sugar
• 2 eggs
• 1 tspn vanilla extract
• 2 1/2 cups flour (plain)
• 1 tspn salt
• 2 tspns baking powder
• 1 tspn cinnamon
• 4 cups diced apples
• 1 cup chopped pecans
• 12 oz. butterscotch morsels
• Vanilla ice cream

Cream together the first 4 ingredients. Add flour, salt, baking powder, and cinnamon. Fold in diced apples and chopped pecans.

Pour batter into greased and floured 9-x-13-inch baking pan. Sprinkle butterscotch morsels over mixture, and bake at 350 degrees for 50 to 60 minutes. 

Serve warm stopped with scoop of vanilla ice cream. Serves 8 to 10.

More "Lost" Apple Recipes

Raspberry and Apple Bread Pudding (1986)

Cheese Apple Crisp (1958)

(Origin - "Uptown Down South" published by the Junior League of Greenville, Inc, of Greenville, South Carolina. 1986.) 

Southern Pumpkin Muffins (1983)

• 
  1/2 cup butter, softened
• 1 cup sugar
• 2 eggs
• 1 cup mashed pumpkin
• 2 cups all-purpose flour, divided
• 2 tspns baking powder
• 1/4 tspn salt
• 1 tspn ground cinnamon
• 1/4 tspn ground nutmeg
• 1 cup milk
• 1/2 chopped pecans
• 1/2 raisins

Cream butter, then gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition. Add pumpkin, beating well.

Combine 1 3/4 cups flour, baking powder, salt, and spices, and mix well. Add flour to the creamed mixture alternately with milk, beginning and ending with flour mixture. Beat well after each addition. 

Dredge pecans and raisins in remaining flour, and fold into batter.

Spoon batter into well-greased muffins pans. Bake at 400 degrees for 25 minutes or until golden brown. Yields 1 1/2 dozen muffins. 

More "Lost" Pumpkin Recipes

Honey Buttermilk Pumpkin Cake with Pecans (1985)

Libby's Pumpkin Coffee Pie with Chocolate Crust (1984)

(Origin - "The Southern Heritage Breads Cookbook" by the Oxmoor House, published of Southern Living, 1983.)

Farmer's Caramel Pumpkin Ring Dessert (1976)

• 
  1/2 cup sugar
• 1 cup canned pumpkin
• 3/4 cup sugar
• 1/2 tspn salt
• 1/2 tspn ground cinnamon
• 1/4 tspn ground ginger
• 1/4 tspn ground nutmeg
• 5 eggs, slightly beaten
• 1 can (14 1/2 oz) evaporated milk
• 1 tspn vanilla
• Whipped cream

Melt 1/2 cup sugar in skillet over low heat until a golden syrup is formed, stirring constantly to prevent burning. Immediately pour into  5-cup mold, turning and rolling from side-to-side to coat with a sugar syrup. Set aside.

Stir together pumpkin, 3/4 cup sugar, salt, and spices. Blend in eggs. Stir in evaporated milk and vanilla. Pour into mold. Place in pan of hot water and bake in 350 degrees oven for about 1 hour or until knife inserted halfway between center and outer edge comes out clean. 

Cool, then chill thoroughly. To serve, run knife around sides of pan. Invert on serving dish. Serve with whipped cream if desired. Make 8 servings.

More Pumpkin Recipes

Easy Pumpkin Cupcakes (1984)

Libby's Apple Pumpkin Fritters (1984)

(Origin - "Great Home Cooking in America - Heirloom Recipes Treasured for Generations" by the Food Editors of the Farm Journal, 1976.)

Honey Buttermilk Pumpkin Cake with Pecans (1985)

• 1/2 cup butter
• 1 cup sugar
• 2 eggs
• 1/2 orange, grated (3 heaping tbspns)
• 3/4 cup buttermilk
• 1/2 cup honey
• 1 cup flour
• 1 cup whole wheat flour
• 1 tspn baking powder
• 1 tspn baking soda
• 3 tspns pumpkin pie spice
• 1 cup yellow raisins
• 1 cup chopped pecans

Cream butter with sugar. Beat in eggs, orange, buttermilk, and honey, beating well after each addition. Stir together the remaining ingredients and add all at once, beating until blended. Do no overbeat.

Spread batter into a greased10-inch tube pan, and bake in a 325 degree oven for 45 minutes, or until a cake tester, inserted in center. comes out clean. Allow to cook in pan. When cool, sprinkle top with a little sifted powdered sugar. Serves 8 to 10.

More Recipes by Renny Darling

Eggnog Spice Cake with Bourbon (1985)

Cheddar Cheese Muffins (1985)

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

Farmer's Pumpkin Chiffon Pie (1979)

• 1 envelope unflavored gelatin
• 1/3 cup brown sugar, packed
• 1/4 tspn salt
• 1 tspn ground cinnamon
• 1/4 tspn ground allspice
• 2 eggs, separated
• 3/4 cup evaporated milk
• 1/4 cup water
• 3/4 cup mashed pumpkin
• 1/4 cup sugar
• 1 9-inch baked pie shell
• 1 cup heavy cream
• 2 tbspns sugar
• 1 tspn vanilla

Combine gelatin, brown sugar, salt, cinnamon, allspice, egg yolks, evaporated milk, water, and pumpkin in top of double boiler. Beat until smooth, using rotary beater. Cook, stirring constantly, over simmering water until mixture thickens, 5 to 7 minutes. Remove from heat.

Place double boiler top in bowl of iced water. Stir until mixture is room temperature. Remove from iced water, and set aside.

Beat egg whites in bowl until foamy, using electric mixer at high speed. 
Gradually add 1/4 cup sugar, beating until stiff, glossy peaks form. Fold pumpkin mixture into egg white mixture. our into baked pie shell. Chill in refrigerator until set.

Whip heavy cream 2 tablespoons sugar, and vanilla into chilled bowl until soft peaks form, using electric mixer at high speed. Spoon puffs of whipped cream on top of pie. Makes 6 to 8 servings.

More "Lost" Pumpkin Pies

Libby's Original Pumpkin Pie (1954)

Libby's Pumpkin Coffee Pie with Chocolate Crust (1984)

(Origin - "Farm Journal's Complete Home Baking Book" by Elise W Manning, 
Farm Journal Food Editor, 1979.)

Farmer's Pumpkin Drop Cookies with Raisins (1973)

• 1/3 cup shortening
• 1 cup sugar
• 1 cup canned pumpkin
• 2 eggs
• 1 tspn lemon juice  
• 1 tspn vanilla
• 2 1/4 cups unsifted flour
• 2 tspns baking powder
• 1 tspn ground cinnamon
• 1 tspn ground allspice
• 1/2 tspn salt
• 1/4 tspn ground ginger
•  1 cup raisins
• 1/2 cup flaked coconut
• 1/2 cup chopped walnuts     

Cream together shortening and sugar until light and fluffy. Beat in pumpkin, eggs, lemon juice, and vanilla, and blend well.

Sift together flour, baking powder, cinnamon, allspice, salt, and ginger. Gradually stir into creamed mixture. Stir in raisins, coconut, and walnuts. Drop by heaping teaspoonfuls 2 inches apart on greased baking sheet. 

Bake in moderate oven (350 degrees) 10 to 12 minutes. Remove from pan. Cook on racks. Makes about 4 dozen.

More "Lost" Pumpkin Recipes

Easy Pumpkin Cupcakes (1984)

Honey-Walnut Pumpkin Pie (1963)

(Origin - "Family Favorites from Country Kitchens" by the Farm, edited by Elise W. Manning, Farm Journal Food Editor, 1973.)

Hawaiian Teriyaki Turkey Legs (1984)

•  2 turkey legs
• 1 bottle teriyaki sauce
• 1/4 cup brandy
• 5 green onions, cut in 2 pieces

Arrange turkey legs in a 3-quart shallow casserole dish. 

Combine teriyaki sauce and brandy. Pour over turkey. Cover with foil, and refrigerate overnight, turning once.

Top with green onions. Bake turkey and marinade, covered with foil, in 350-degree oven for 45 minutes.  

Makes 4 servings. Can also use turkey drumsticks or wings for this recipe.

More "Lost" Turkey Recipes

Deviled Turkey (1890)

Glazed Smoked Turkey Flambe (1959)

(Origin - "Hawaiian Plantations Recipe Collection" by Hawaiian Plantations, a subsidiary of Castle and Cook, Inc. and by Barbara B. Gray, Editor, 1984. Most recipes presented by permission of the Junior League of Honolulu, Inc.) 

Date Cream Pumpkin Pie (1970)

•  2 cups canned pumpkin
• 3/4 cup sugar
• 2 tbspns flour
• 1/2 tspn salt
• 1 tspn ginger
• 1 tspn cinnamon
• 2 eggs, beaten
• 2 cups milk, scalded
• 1 cup whipped cream
• dates, cut up
• 1 baked pie shell

Mix pumpkin and dry ingredients. Add to scalded milk in double boiler. then stir in beaten eggs.

Cook until it thickens. Cool in refrigerator. Before serving, pour mixture into baked pie shell. Dot with diced dates, then cover with whipped cream. 

This is very good if mixture is made the day before it is served. Services 6 to 8.

More "Lost" Pumpkin Pie Recipes

Honey-Walnut Pumpkin Pie (1963)

Pumpkin Eggnog Pie (1981)

(Origin - "The Congressional Club Cookbook" by the Congressional Club of Washington D.C., 1970. Recipe by Mrs. Joseph A. Herbert, Jr, daughter of former Senator A.J. Gronna of North Dakota.) 

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.)

Alabama Chicken Cream Gravy (1972)

• Cooking fat from chicken
• 3 tbspns flour
• Freshly ground black pepper
• 2 dashes Tabasco
• 2 cups milk

Pour through a sieve the fat left in the skillet after frying chicken. Return 2 to 3 tablespoons of the fat to the skillet, along with the brown particles remaining in the sieve.

Turn the heat to high, add the flour and stir, picking up the browned bits remaining in the skillet, until flour is medium brown. Turn heat off.

Add a generous sprinkling of the black pepper and Tabasco. Pour in the milk all at once, then turn heat to medium high and stir constantly until gravy thickens. The consistency should be similar to that of heavy cream.  Yield: 2 cups.

More "Lost" Gravy Recipes

Quaker Tomato Gravy (1954)

Fried Ham and Ham Gravy (1967)

(Origin - "The New York Times Southern Heritage Cookbook" by Jean Hewitt, 1972.)

Farmer's Butternut Squash Bread (1984)

• 3 1/2 cups sifted flour
• 3 cups sugar
• 1 1/2 tspns salt
• 1 1/2 tspns baking soda
• 1 tspn ground cinnamon
• 1 tspn ground nutmeg
• 1 cup vegetable oil
• 4 eggs
• 2 cups mashed, cooked butternut squash
• 2/3 cup water

Into a large bowl, sift together first 6 ingredients. Set aside.

In medium bowl, stir oil and remaining ingredients until well blended. Stir in to dry ingredients, mixing just until moistened.

Pour batter into 2 greased and waxed paper-lined 9-x-5-x-3-inch loaf pans. Bake in 350 degree oven 1 hour 15 minutes or until toothpick inserted in center comes out clean.

Cool in pans 10 minutes. Remove, and cool completely on racks. Makes 2 loaves.

More "Lost" Squash Recipes

Yellow Squash Muffins (1984)

Classic Autumn Squash and Bacon Casserole (1967)

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

Mississippi Pumpkin Cake with Pecan Icing (1972)

• 2 cups granulated sugar
• 1 1/2 cups cooking oil
• 1 1/2 cups canned pumpkin
• 4 eggs, slightly beaten
• 2 cups cake flour
• 2 tspns baking soda
• 4 tspns cinnamon
• Pecan icing (see below)

Combine sugar, oil, and pumpkin. Mix well, and add eggs. Sift together cake flour, baking soda, and cinnamon. Add to mixture gradually and continue beating with an electric mixer on medium speed for 5 minutes. 

Place in three greased 9-inch layer pans and cook at 325 degrees for 25 to 30 minutes. Remove from pans and cool.

Pecan Icing

• 8 oz cream cheese, at room temperature
• 1 stick butter
• 16 oz confectioners sugar
• 1 cup chopped pecans
• 2 tspns vanilla

Combine cream cheese and butter until smooth. Add sugar gradually. Stir until smooth. Add pecans and vanilla. Ice top and sides of cake.

More "Lost" Pumpkin Recipes

East Tennessee Pumpkin Roll (1986)

Libby's Pumpkin Pancakes (1984)

(Origin - "The Mississippi Cookbook" by the Home Economics Division of the Mississippi Cooperative Extension Service, 1972. Recipe by Kathye Coker of Carthage, MS.) 

Pumpkin Sheet Cake with Cream Cheese Frosting (1987)

• 4 extra large eggs
• 1 cup vegetable oil
• 2 cups sugar
•  2 cups solid pack pumpkin
• 2 cups all-purpose flour
• 2 tspns baking powder
• 1 tspn baking soda
• 1/2 tspn salt
• 2 1/2 tspns ground cinnamon
• 1 tspn ground ginger
• 1 tspn ground cloves
• 1 tspn ground nutmeg
• Cream cheese frosting ( see below)

In a large bowl, beat eggs, oil and sugar until well blended. Add pumpkin and mix thoroughly. 

In a separate bowl, mix together flour, baking powder, baking soda, salt, cinnamon, ginger, closes, and nutmeg. Gradually add dry ingredients to pumpkin mixture. Mix until smooth.

Pour into greased and floured 11-x-17-inch jelly roll pan. Bake at 375 degrees for 20 minutes or until wooden pick inserted in center comes out clean. Cool before spreading with Cream Cheese Frosting (see below).

Cream Cheese Frosting

• 3 oz cream cheese, softened
• 6 tbspns butter, softened
• 1 tbspn whole milk
• 1 tspn vanilla extract
• 3 cups powdered sugar

In medium bowl, beat cream cheese until soft. Add butter, mixing until smooth. Stir in milk and vanilla. Gradually add powdered sugar. Beat until smooth and spread onto cool cake. 

More "Lost" Pumpkin Recipes

Libby's Pumpkin Pancakes (1984)

East Tennessee Pumpkin Roll (1986)

(Origin - "Creme de Colorado Cookbook" by the Junior League of Denver, Inc., 1987.) 

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.)

Libby's Original Pumpkin Pie (1954)

• 
  2 eggs, slightly beaten
• 1 can (16 oz) Libby's solid pack pumpkin
• 3/4 cup sugar
• 1/2 tspn salt
• 1 tspn ground cinnamon
• 1/2 tspn ground ginger
• 1/4 tspn ground cloves
• 1 can (12 to 13 oz) evaporated milk or 1 1/2 cups half-and-half
• 1 9-inch unbaked pie shell with fluted edge

Preheat oven to 425 degrees. Combine filling ingredients in order given, and pour into pie shell. 

Bake 15 minutes. Reduce temperature to 350 degrees. Bake an additional 45 minutes or until knife inserted near center comes out clean. Cool, and garnish, if desired. with whipped topping. Yield: one 9-inch pie.

If regular 9-inch frozen pie shells are substituted, recipe fills 2. Slightly thaw pie shells while combining other ingredients. Pour filling into pie shells. 

Preheat oven and cookie sheet to 375 degrees. Bake on cookie sheet for 45 minutes or until pies test done with a knife as noted above. 

More "Lost" Libby's Pumpkin Recipes

Libby's Pumpkin Pancakes (1984)

Libby's Original Pumpkin Nut Bread (1984)

(Origin - "The Great Pumpkin Cookbook" by the home economists in Libby's Home Economics & Consumer Service Dep't, 1984)

Libby's Original Pumpkin Nut Bread (1984)

• 
  2 cups flour
• 2 tspns baking powder
•  1/2 tspn baking soda
• 1 tspn salt
• 1 tspn ground cinnamon
• 1/2 tspn ground nutmeg
• 1 cup Libby's solid pack pumpkin
• 1 cup sugar
• 1/2 cup milk
• 2 eggs, slightly beaten
• 1/4 cup butter, softened
• I cup chopped walnuts or pecans

Preheat oven to 350 degrees. Sift together first 6 ingredients. In mixing bowl, combine pumpkin, sugar, milk, and eggs. Add dry ingredients and butter, mixing until just moistened. Stir in nuts.

Spoon into well-greased 9-x-5-inch loaf pan. Bake 65 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pan. Yields 1 loaf. 

(For 2 mini-loaves, spread batter into 2 well-greased 7 1/2-x-3 1/4-inch loaf pans. Bake 50 minutes.) 

More "Lost" Classic Pumpkin Recipes

Pumpkin Pie Cake (1979)

Pumpkin Granola Bars with Salted Peanuts (1984)

(Origin - "The Great Pumpkin Cookbook" by the home economists in Libby's Home Economics & Consumer Service Dep't, 1984)

Easy Pumpkin Cupcakes (1984)

• 
  3 cups sugar
• 1 cup salad oil
• 4 eggs
• 2 cups pumpkin
• 3 1/2 cups flour
• 2 tspns baking soda
• 1 tspn salt
• 1 tspn cinnamon
• 1 tspn nutmeg
• 1/2 tspn ground cloves
• 2/3 cup water
• 1 cup nuts or raisins

Cream sugar and oil together. Add eggs and pumpkin, mixing well. 

Sift together dry ingredients and add them to the pumpkin mixture alternately with water. Pour into 36 lined cupcake tins and bake at 350 degrees for 30 to 40 minutes. Yield: 36 cupcakes. 

More "Lost" Pumpkin Recipes

Pumpkin Candy (1837)

Pumpkin Chocolate-Chip Bundt Cake (1973)

(Origin - "Sugar Beach" by the Junior League of Fort Walton, Florida, 1984. Recipe by Jennifer Taylor.)

East Tennessee Pumpkin Roll (1986)

• 
  3 eggs
•  1 cup sugar
• 3/4 cup canned pumpkin
• 1 tspn lemon juice
• 3/4 cup flour
• 1 tspn baking powder
• 2 1/2 tspns cinnamon
• 1 tspn ginger
• 1/2 tspn nutmeg
• 1/2 tspn salt
• 1 cup nuts, finely chopped
• Powdered sugar
• Filling (see below)

Beat eggs on high speed for 5 minutes.. Gradually blend in sugar. Stir in pumpkin and lemon juice. 

Sift together the flour, cinnamon, ginger, nutmeg, and salt, and fold into pumpkin mixture. Pour into a greased and floured 10-x-15-inch pan. Top with nuts, and bake at 375 degrees for 15 minutes.

Filling

• 6 oz cream cheese, softened
• 4 tspns butter
• 1/2 tspn vanilla
• Lemon peel grated (optional)

Mix filling ingredients and set aside. Immediately turn cake out on a towel sprinkled with powdered sugar. Start at narrow end and roll cake and towel together and cool. 

Unroll cake, and spread filling onto cake. Reroll. Cover losoely and refrigerate.  Yield: 12 to 15 servings. 

More "Lost" Pumpkin Recipes

Libby's Apple Pumpkin Fritters (1984)

Libby's Pumpkin Fudge (1984)

(Origin - "Treasures of the Smokies: Tempting Recipes from East Tennessee" by the Junior League of Johnson City, Tennessee, 1986.)