Easy Pineapple Pound Cake (1982)

• 
   2 cups butter
• 3 cups sugar
• 3 cups flour (all-purpose)
• 8 eggs
• 1 small can, crushed pineapple (well drained)
• 1 tspn salt

Cream butter and sugar, adding sugar 1/2 cup at a time. Cream well.

Add eggs one at a time alternately with 2 cups flour (1/2 cup at a time). Add thoroughly drained pineapple, along with salt and remaining cup of flour. 

Use greased tube pan. Bake at 325 degrees for 1 hour to 1 hour, 15 minutes. 

More "Lost" Pound Cake Recipes

Classic Chocolate Pound Cake (1963)

Brown Sugar Pound Cake with Rum Butter Glaze (1974)

(Origin - "Best of the Best from Georgia - Selected Recipes from Georgia's Favorite Cookbooks." This recipe was selected from "Good Cookin" published in 1982.) 

Sunset's Pineapple Sherbet Ice Cream (1963)

• 
  2 eggs, separated
• 3/4 cup sugar
• 1 9-oz can crushed pineapple
•  2 cups commercial buttermilk
• 1 tspn unflavored gelatin
• 1 tbspn water

Combine the egg yolks, 1/2 cup of the sugar, the pineapple (including the syrup), lemon juice and buttermilk in the blender, and whirl until blended. 

Soften the gelatin in water. Stir over hot water until dissolved, then blend into buttermilk mixture. Pour into a 2-quart container and freeze until firm around the edges of the container, about 1 1/2 hours. 

Beat the egg whites until soft, moist peaks form. Gradually beat in the remaining 1/4 cup sugar and continue beating until egg whites hold firm peaks. 

Break the partially frozen sherbet into chunks, pour into a chilled bowl, and beat until fluffy. Fold into egg white mixture. Return to freezer container and freeze until it is firm. Makes about 1 1/2 quarts. 

(Note - "Let stand in the refrigerator for 20 to 30 minutes to soften slightly before serving.")

More "Lost" Sunset Desserts

Strawberry Meringue Cake (1963)

Sunset's Hot Caramel Peaches (1963)

(Origin - "Sunset Cook Book of Desserts" by the Editors of Sunset books and Sunset magazine, a 1978 reissue of the cookbook published and copyrighted in 1963.)

Hawaiian Baked Chicken (1965)

• 2 frying chickens, cut up
• 1 cup flour
• 1-1/2 tspns seasoned salt
• 1/2 lb butter
• 1 cup orange juice
• 2 tbspns lemon juice
• 1/2 cup brown sugar
• 1 tbspn corn starch
• 1 tbspn soy sauce
• 1 fresh pineapple, cubed
• 1 fresh papaya, cubed

Shake chicken parts in paper bag with flour and seasoned salt. Melt butter and rub 2 tablespoons of it into a large baking dish. Place in chicken, and brush remaining butter over each piece. Bake 50 to 60 minutes at 350 degrees, or until chicken is browned.

Meanwhile, combine juices, sugar, soy sauce, and corn starch in a sauce pan, and bring to a boil, stirring constantly. Remove from heat when clear and thickened, and add cubed fruit. 

Pour mixture over chicken, coasting each piece, and bake 10 minutes longer. Serve garnished with chopped parsley, green pepper, and sesame seeds, if desired.

More "Lost" Hawaiian Recipes

Luau Sweet Potato Casserole (1965)

Bourbon Teriyaki Marinade for Meats (1965)

(Origin - "The Pacifica House Hawaii Cook Book" by Don FitzGerald, 1965)

Tutti Frutti Ice Cream (1911)

"To 2 quarts of rich cream, add 1 pound of pulverized sugar and 4 eggs well beaten. Mix together well, then place on the fire, stirring constantly until brought to the boiling point. Remove immediately, and continue to stir until cold

"Add vanilla to taste, place in freezer, and when about half-frozen, mix thoroughly into it 1 pound of preserved fruits in equal parts of peaches, cherries, pineapple, orange, banana, etc. All these fruits are to be cut into small pieces, and mixed well with the frozen cream.

"Mix a little color in this, so it will be in veins like marble."

More "Lost" Ice Cream Recipes
Baked Alaska (1969)

Guava Milk Sherbet (1950)

French-Fried Ice Cream with Marsala Wine (1971)

(Origin - "Inglenook Cook Book" by the Sisters of the Church of the Brethren, subscribers, and friends of The Inglenook Magazine, 1911. This recipe was by Sister Rose Smith of Dunlap, Kansas. This cook book contains "cherished recipes of a segment of rural America, those Church of the Brethren women whose Pennsylvania Dutch tradition placed high value on culinary excellence.")

Farmer's Pineapple Nut Cake (1972)

• 3 cups sifted flour
• 1 can (8-1/4 oz) crushed pineapple, undrained
• 2 cups grated carrots
• 1/2 cup chopped walnuts
• 3 eggs
• 1 cup butter
• 2 cups sugar
• 2 tspns cinnamon
• 1 tspn baking soda
• 2 tspns baking powder
• 2 tspns vanilla
• 1/2 tspn salt

Sift together the flour, baking soda, baking powder, cinnamon, and salt.

Cream butter and sugar. Add eggs, and beat until fluffy. Stir in dry ingredients, carrots, walnuts, pineapple, and vanilla. Mix well.

Pour into greased 13x9x2-inch pan. Bake in moderate oven. 350 degrees, 55 to 60 minutes or until cake tests done. 

Cool on rack. Makes 12 servings. "This attractive cake is perfect dusted with confectioners sugar."

More "Lost" Pineapple Recipes
Pineapple Marlow (1934)

Hawaiian Pineapple French Toast (1941)

(Origin - "Homemade Ice Cream and Cake" by Food Editors of the Farm Journal, 1972.)

Hawaiian Mango Brown Betty (1920)

"Pare and slice very thin, green mangoes. Place a layer of fruit in a pudding dish, and sprinkle with sugar, cinnamon, bits of butter, and fine bread crumbs. Repeat layers until the dish is full. Let the top layer be of bread crumbs. 

"Bake one hour. A little water will keep the fruit from burning.

Sauce for Mango Brown Betty
"Combine one-half of sugar, a tablespoon each of corn starch and butter, a pint of boiling water. Boil 3 minutes. Flavor with vanilla."

Origin - "Hawaiian Cook Book" compiled by the Woman's Society of the Central Union Church of Honolulu," 1920.) 

More "Lost" Hawaiian Recipes
Hawaiian Pineapple Bars (1967)

Hawaiian Pineapple Cake (1980)

Maui Mango Lemon Bread (1967)

Flaming Rum Pineapple (1971)

• 2 pineapples, peeled and cut in wedges
• 2 cups of rum
• 1/4 cup honey
• 1/2 cup water
• 1/4 tspn cinnamon
• 1/4 tspn ground nutmeg

Place pineapple in refrigerator in covered dish until ready to serve.

Combine 1 cup of the run, honey, water, cinnamon, and nutmeg in a saucepan and bring to a boil.  Simmer 1 to 2 minutes.

Place pineapple in serving bowl.  Pour rum sauce over pineapple wedges.  When ready to serve, pour 1 cup of rum over the pineapple, and ignite.

(Origin - "Hawaiian Dinner Party" by William I. Kaufman, a Buzza Book, 1971.)

More "Lost" Hawaiian Recipes

Hawaiian Pineapple Bars (1967)

Hawaiian Pineapple French Toast (1941)

Hawaiian Preserved Figs with Lime (1920)

Hawaiian Pineapple Cake (1980)

Hawaiian Pineapple Pickles (1967)

• 6 cups pineapples, in spears, cubed or chunks
• 1-1/4 cup white vinegar
• 3/4 cup sugar
• 1-1/2 cups pineapple juice
• 1 tbspn whole cloves
• 1 tbspn cinnamon sticks
• 1 tspn salt

Boil vinegar, sugar, pineapple juice, cloves, cinnamon sticks, and salt for 10 minutes.

Add pineapples and cool till pineapples are transparent or clear, about one hour.

(Origin - "Still More of Our Favorite Recipes" by the Maui Extension Homemakers' Council in Wailuku, Maui, Hawaii; 1967.)

More "Lost" Pineapple Recipes

Pineapple Marlow (1934)

Hawaiian Pineapple Cake (1980)

Hawaiian Pineapple French Toast (1941)

Hawaiian Pineapple French Toast (1941)

• 2 eggs
• 2/3 cup pineapple juice
• 6 slices white bread
• 4 tbspns butter
• 3 slices pineapple, heated
• 1/2 tspn cinnamon
• 2 tbspns sugar
• Dash of salt

Beat eggs until light.  Add salt, cinnamon, sugar, and pineapple juice, and beat thoroughly.

Soak the bread well in this mixture. Saute the bread in the butter, which has been melted in a heavy skillet, until nicely browned on both sides.

Serve hot with half-slice of warmed pineapple on each piece of French toast.  Serves 3 to 5.

(Origin - "The Modern Family Cook Book" by Meta Givens, 1943.)

Other "Lost" Tropical Recipes
Hawaiian Pineapple Cake (1980)

Guava Milk Sherbet (1950)

Pineapple Marlow (1934)

Maui Mango Lemon Bread (1967)

Hawaiian Preserved Figs with Lime (1920)

Hawaiian Preserved Figs with Lime (1920)

• 10 lbs ripe figs
• 5 lbs sugar
• juice of 3 limes
• grated peel of 1 lime
• grated ginger root, small amount to taste

"Put the fruit in a preserving kettle, cover with cold water, and boil until tender, about 1 hour.   Take them out and lay on a sieve over night to drain.  

"In the morning, make syrup of the sugar by adding a very little water and setting it on the back of the stove till dissolved.

"Then put in the figs and boil about 20 minutes, adding the lime and ginger.  If the syrup is not thick enough, take out the fruit and boil the syrup until sufficiently thick."

(Origin - "Hawaiian Cook Book" compiled by the Woman's Society of the Central Union Church of Honolulu," 1920.) 

More "Lost" Fig Recipes

Fig and Date Sweets with Walnuts (1919)

Oatmeal Coconut Cookies with Dates, Figs (1935)

Fig Pickles (1964)

Hawaiian Pineapple Cake (1980)

• 2 cups sugar
• 2 sticks butter
• 1 cup coconut
• 1 pkg graham cracker crumbs
• 1 cup crushed pineapple, drained
• 5 eggs
• 1 cup milk
• 1 tspn vanilla
• 2 tspns baking powder
• 1 cup chopped nuts
• Pineapple icing (see below)

Cream butter, sugar, eggs, and pineapple, and beat well.  Add graham crumbs and baking powder. Then add milk, coconut, vanilla, and nuts; beat until mixed well.

Pour into greased pan.  Bake 30 to 40 minutes at 350 degrees.

Pineapple Icing

• 1 box powdered sugar
• 1 stick butter
• 1 can crushed pineapple, drained

Add melted butter and powdered sugar.  Mix well until completely blended.  Add well-drained crushed pineapple, and spread on top of cake.

(Origin - "Faith Outreach Church Cookbook" in Huntington, West Virginia, 1980.)

More "Lost" Cake Recipes

Chocolate Sauerkraut Cake (1980)

7-Up Pound Cake (1980)

Black Pepper Cake with Nuts (1975)

Avocado Cake with Macadamia Nuts (1967)

Coca Cola Cake with Buttermilk, Marshmallows (1982)

Maui Mango Lemon Bread (1967)

• 1/2 cup butter
• 1/2 cup white sugar
• 1/2 cup brown sugar
• 2 eggs
• 1 tspn lemon extract
• 1 tspn vanilla
• 1/2 cup evaporated milk
• 1 cup mango pulp
• 2 cup sifted flour
• 1 tspn baking powder
• 1 tspn baking soda
• 1/2 tspn salt
• 1-1/2 tspn cinnamon
• 1/2 wheat germ
• 1 cup cooked raisins
• 1 cup chopped nuts

Cream butter and sugar together.  Add eggs one at a time, beating well. Add lemon extract and vanilla.  

Sfit dry ingredients together, and add to above, alternating with mango pulp and milk.  Stir in raisins and nuts.

Bake in loaf pans at 350 degrees, until done.  

(Origin - "Still More of Our Favorite Recipes" by the Maui Extension Homemakers' Council in Wailuku, Maui, Hawaii; 1967.)

More "Lost" Tropical Fruit Recipes

Pineapple Marlow (1934)

Banana Fritters with Lemon (1946)

Guava Milk Sherbet (1950)

Mango - Lime Butter (1961)

Avocado Cake with Macadamia Nuts (1967)

• 2 cups sugar
• 3 eggs
• 2-2/3 cups sifted flour
• 1-1/2 cups mashed avocado
• 3/4 cup macadamia nuts
• 3/4 cup raisins
• 1/2 cup chopped dates
• 1-1/2 tspn baking soda dissolved in 3/4 cup sour milk
• 3/4 cup shortening
• 3/4 tspn cinnamon
• 3/4 tspn allspice
• 3/4 tspn salt

Cream sugar and shortening until fluffy.  Add eggs, one at a time, beating after each egg.  Mix in avocado. sifted flour, and spices, adding alternately with sour milk.

Dust small amount of flour over nuts and fruits.  Fold into cake batter.  Place in 2 greased and floured pans.  Sprinkle tops with 1/4 cup sugar and 1 teaspoon cinnamon.  Bake at 350 degrees for 1 hour, or until tester comes out clean.  

(Origin - "Still More of Our Favorite Recipes" by the Maui Extension Homemakers' Council in Wailuku, Maui, Hawaii; 1967.)

More "Lost" Avocado Recipes

Avocado Fritters (1933)

Creamed Beef and Avocado (1964)

Avocado Crab Mornay with Sherry (1980)

Avocado Crab Quiche with White Wine (1976)

Coca-Cola Salad (1964)

• 1 10-oz bottles Coca-Cola
• 1 3-oz box cherry Jell-o
• 1 small can, crushed pineapple
• 1 cup chopped nuts

Bring 1 bottle of Coca-Cola to a boil.  Dissolve cherry Jello in boiling Coca-Cola.  Sir in remaining ingredients.

Pour into glass dish (or mold). Chill. Cut into squares to serve.

(Origin - "Salads and Vegetables - Favorite Recipes of Home Economics Teachers" by Favorite Recipes Press, 1964. This recipe was by Nancy Milner Bugg of Corry Jr High School in Memphis, Tennessee.) 

Another "Lost" Coca-Cola Recipes
Coca Cola Cake with Buttermilk, Marshmallows (1982)

Pineapple Marlow (1934)

• 16 marshmallows
• 1/2 pint whipping cream
• 1 cup crushed pineapple

Steam marshmallows and pineapples until marshmallows are liquified.  

When cool and slightly stiffened, combine with beaten whipping cream.  Pour into trays and freeze without stirring.

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



More Deliciousness from this 1934 Memo Book

Peanut Butter Wafers (1934)

Banana Foster Flambe (1980)

• 4 scoops coffee or vanilla ice cream
• 1/3 cup rum
• 1/4 cup butter
• 1/4 cup light brown sugar
• 1/4 cup Sun-Maid seedless raisins
• 2 firm, ripe bananas, sliced
• 1/4 tspn cinnamon
• 4 maraschino cherries, with stems

Place the ice cream in individual heat-proof dishes or a large heat-proof casserole.  Melt the butter and sugar in an 8-inch skillet and add the raisins and cinnamon.  Cook over moderate heat for 1 minute.

Add the banana slices and cook 2 minutes, basting with the sauce. Add the rum.  when rum is warmed, removed the skillet from the burner and ignite the rum with a long match.  

Continue to baste the bananas until the flame dies.  Spoon the raisin-banana sauce over the ice cream and serve decorated with cherries. Serves 4.

(Origin - "The Sun-Maid Cookbook" by Sun-Maid Growers of California, 1980.)

More Flambe Recipes

Apple Charlotte Flambe (1963)

Steak Flambe Moutarde (1978)

Glazed Smoked Turkey Flambe (1959)

Banana Fritters with Lemon (1946)

• 3 bananas
• 1 cup flour
• 1 egg
• 1/4 cup milk
• 1 tbspn lemon juice
• 1 tbspn sugar
• 2 tspns baking powder
• 1/4 tspn salt
• Powdered sugar

Sift and mix all dry ingredients (except powdered sugar).  Add, in order, 1 egg, 1/4 cup milk, 1 tablespoon lemon juice.  Then mash bananas, and add to mixture.  

Drop by spoonfuls into hot fat.  Drain and sprinkle with powdered sugar.

(Origin - "Secrets from Pocono Kitchens" by the Women's Auxiliary of Stroudsburg Presbyterian Church of Stroudsburg, Pennsylvania, 1946. Recipe was by Mrs. Anna C. Lloyd.).) 

Mango - Lime Butter (1961)

• 6 cups mangos, chopped fine
• 2 1/2 cups sugar
• 2 cups water
• 2 tbspns lime juice
• 1/2 tspn cinnamon
• 1/2 tspn cloves
• 1/2 tspn allspice
• 1/2 tspn nutmeg

Cook mangos with water and lime juice until tender.  Put through sieve to remove strings.  

Add sugar and spices, and cook until the consistency of butter.

(Origin - "The Gasparilla Cookbook" by the Junior League of Tampa, 1961.)

Guava Milk Sherbet (1950)

• 2 1/4 cups unsweetened guava juice
• 1 1/8 cups sugar
• 1 1/4 cups coffee cream
• 2 egg whites
• 1 tbspns lemon juice
• Pinch of salt

Boil 1 cup guava juice and 1-1/8 cups sugar together for 3 minutes. Let cool. Add remaining guava juice and lemon juice. Place this mixture in refrigerator tray and allow to freeze.

Remove guava mixture to chilled mixing bowl, and beat with beater until mixture is fluffy.  Add cream and fold in stiffly-beaten egg whites, to which salt has been added. 

Pour sherbet into refrigerator tray and freeze. Yield is 1 1/4 quarts.

(Origin - "Meals from the Manse Cook Book" by Lora Lee Parrott. Published by Zondervan Publishing House, 1950.)

Other Recipes from "Meals from the Manse

Corn Flake Dream Bars (1950)

Pineapple Drop Cookies (1950)