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.) 

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.) 

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.)

Carolina Lemon Butter Cookies (1950)

• 
  Juice and gratings of 1 lemon
• 1 cup butter
• 2 cups sugar
• 2 eggs
• 4 cups (1 quart) of flour
• 1/4 tspn baking soda dissolved in 1/2 cup milk or water
• 1 tspn lemon extract
• 2 tbspns baking powder

Cream butter and sugar; add eggs, baking soda with milk or water, baking powder, and flour sifted together. Then add lemon juice, rind, and lemon extract.

Roll out thin, adding more flour. Cut with cookie cutter. Bake on greased cookie sheet in slow oven for 20 minutes. Yield: about 100 cookies.

More "Lost" Cookie Recipes

Farmer's Butterscotch - Oatmeal Cookies (1979)

Zucchini Chocolate Chip Cookies (1961)

(Origin - "Charleston Receipts" by the Junior League of Charleston, South Carolina, 1950. Recipe by Mrs. Herbert Ravenel Sass.)

Betty Crocker's Lemon-Parsley New Potatoes (1960)

• 
  2 1/4 lbs. new potatoes (15 to 18 small)
• 3 tbspns butter
• 1 tspn snipped fresh parsley
• 1 tspn grated lemon peel
• 1/4 tspn salt
• 1/4 tspn pepper

Pare a strip from the center of each potato. Heat 1-inch salt water (1/4 tspn salt to 1 cup water) to boiling in a 3-quart saucepan. 

Add potatoes. Cover and heat to boil. Reduce heat, then cook 20 to 25 minutes or until tender, then drain. Return potatoes to saucepan.

Heat butter until melted, and stir in the parsley, lemon peel, salt, and pepper. Pour over potatoes, and stir gently to coat. Four servings. 

More "Lost" Potato Recipes

Stuffed Cheese Potatoes with Spinach (1987)

Scalloped Potatoes with Fritos (1955)

(Origin - "Betty Crocker's Old-Fashioned Cookbook" published by Prentice Hall Press, 1990.)

Farmer's Lemon Meringue Cake (1981)

• 
  1 package yellow cake mix
• 1/2 cup softened butter
• 1 egg, slightly beaten
• 1 1/3 cups sugar
• 1/2 cup cornstarch
• 1/4 tspn salt
• 1 3/4 cups water
• 4 eggs, separated
• 2 tbspns butter
• 1 tbspn grated lemon rind
• 1/2 fresh lemon juice
• 1/4 tspn cream of tartar
• 1/2 cup sugar

Preheat oven to 350 degrees. Stir the cake mix, butter and egg together and press the dough into a 9-x-13-inch pan. Set aside.

Combine the sugar, cornstarch, salt, and water into a saucepan over low heat, and stir constantly until boiling. And the egg yolks quickly and cook (stirring constantly) until thick. Stir in the butter, lemon rind, lemon juice, and pour everything over the cake dough in the pan. 

Beat the egg whites together with the cream of tartar until frothy. Gradually add the 1-2 cup of sugar and beat at high speed until stiff peaks form. Spread this mixture over the lemon filling and bake in preheated oven 25 to 30 minutes.   Cool and refrigerate one hour before serving. 

More "Lost" Lemon Recipes

Lemon Chiffon Muffins (1976)

Louisiana Lemon Sour Cookies (1974)

(Origin - "Cookbook - 25 Years Women of the Farm Bureau" by the Madison County Farm Bureau, Illinois. Recipe by Reita Sparrowk of Bethalto, Illinois.) 

Caramel Ham Loaf (1957)

• 
  1/2 lb ground beef
• 1 lb ground ham
• 5 slices bread, soaked in 1 1/4 cups milk
• 3 beaten eggs
• 1/2 tspn salt
• 1/2 tspn dry mustard
• 1/3 cup brown sugar
• Whole cloves

Mix meats, soaked breads, eggs, salt, and mustard. 

In bottom of a butter loaf pan, sprinkle the brown sugar and a few cloves. Pack meat mixture on top, and bake at 350 degrees for 1 hour.

Do in individual custard cups for parties. Serves 6.

More "Lost" Ham Recipes

North Carolina Country Ham in Coca-Cola (1987)

Fried Ham and Ham Gravy (1967)

(Origin - "Helen Corbitt's Cookbook" by Helen Corbitt, Director of the Neiman-Marcus restaurants, 1957. Art by Joe Allen Hong.)  

Cider Apple Pie (1977)

• 
  1/2 lb dried apples
• 3 cups cider
• 1/2 cup sugar
• 1/2 tspn ground cinnamon
• 1/4 tspn ground nutmeg
• Pastry for a two-crust nine-inch pie
• 2 tbspns butter
• Nuts (optional)

1. Place the apples and cider in a saucepan. Bring to a boil and simmer until apples are tender and plump.

2. Combine the sugar, cinnamon, and nuts. Add to apples and cook 10 minutes longer. The apples should have absorbed most of the juice. Cool slightly.

3. Preheat the oven to 425 degrees.

4. Line a 9-inch pie plate with half the pastry. Pour in the apple filling. Roll remaining pastry into a rectangle and cut into 1/2-inch strips. Dot apple mixture with butter and make a lattice of pastry.

5. Bake 25 minutes, or until filling is bubbly and pastry is golden. Remove from oven. Serve warm, or let the pie cool completely. Serves 6.

More "Lost" Apple Recipes

Oregon Fresh Apple Cake with Butter Sauce(1980)

Shaker Cider Cake (1880)

(Origin - "Family Circle Favorite Recipes Cookbook" by the editors of Family Circle, edited by Ralph Genovese, 1977.)