Buttery Butterscotch Cutout Cookies (1986)

• 3 cups all-purpose flour
• 1 cup butterscotch chips, melted
• 1/2 cup granulated sugar
• 1/2 cup firmly packed brown sugar
• 1 cup butter, softened
• 1 egg
• 2 tbspns milk
• 2 tspsns vanilla
• Powdered sugar for sprinkling

In a large bowl, combine flour, melted butterscotch chips, granulated sugar, brown sugar, butter, egg, milk, and vanilla. Beat at low speed, scraping bowl often, until well mixed, 1 to 2 minutes.

Divide dough into halves. Wrap in waxed paper, and refrigerate until firm, 1 to 2 hours.

Heat oven to 375 degrees. Roll out dough on well-floured surface to 1/8-inch thickness. Cut out shapes with 2 1/2-inch cookie cutter. Place 1 inch apart on ungreased cookie sheets. 

Bake for 5 to 8 minutes, or until edges are lightly browned. Remove immediately and cool completely. Sprinkle with powdered sugar or decorate as desired. 

More "Lost" Butterscotch Recipes

Butterscotch Crumb Fruit Muffins (1948)

Betty Crocker's Classic Butterscotch Sauce (1950)

(Origin - "Land 'O Lakes Cookie Collection" published by Outlet Book Co, a Random House Company; 1986.) 

Waikiki Pineapple Rolls (1983)

• 1/2 cup firmly packed light brown sugar
• 2 tbspns all-purpose flour
• 3 tbspns butter
• 1 can (8 1/4 oz) crushed pineapple, drained
• 1/2 cup pecan halves
• 8 brown-and-serve rolls, uncooked

Combine brown sugar and flour in saucepan. Add butter, pineapple, and pecans. Heat mixture over low heat until butter melts, stirring constantly.

Pour mixture into a greased 8-inch round cake pan. Place rolls, top side down, in pineapple mixture.

Bake 10 to 12 minutes at 400 degrees. Remove from oven and invert onto serving plate. Serves 8.

More "Lost" Rolls

Yogurt Carrot Drop Biscuits (1975)

Southern Corn and Pecan Spoon Bread (1847)

(Origin - "Pots, Pans, and Pioneers III" by the Telephone Pioneers of America, Louisiana Chapter No. 24, 1983. Recipe by Marilou Bridges of Shreveport, Louisiana.)

Georgia Orange Rice (1977)

• 2/3 cup celery with leaves, chopped
• 2 tbspns onion, finely chopped
• 1/4 cup butter
• 1 1/2 cups water
• 2 tbspns orange rind, grated
• 1 cup orange juice
• 1 tspn salt
• 1/8 tspn dried thyme
• 1 cup raw long-grain rice

Sauté celery and onion in butter until tender. 

Add water, orange rind, orange juice, salt, and thyme, and bring to a boil. Slowly add rice. 

Reduce heat and cook uncovered for 25 minutes or until rice is tender.  Serves 6. 

More "Lost" Rice Recipes

Peg Bracken's Wild Rice with Bacon (1960)

Fried Rice with Bacon (1958)

(Origin - "Tea-Time at the Masters - A Collection of Recipes" by The Junior League of Augusta, Georgia, 1977.)

Lemon Chiffon Muffins (1976)

• 1/2 cup softened butter
• 1/2 cup sugar
• Grated peel of 1 lemon
• 2 tbspns milk
• 2 eggs, separated
• 3 tbspns lemon juice
• 1 cup all-purpose flour
• 1 tspn baking powder
• 1/4 tspn salt
• 1/4 cup chopped nuts
• 1 tbspn sugar
• 1 tspn nutmeg

1. Cream butter, sugar, lemon peel,  milk, and egg yolks in a mixing bowl until light and fluffy. Beat in lemon juice.

2. Combine flour, baking powder, and salt in a separate bowl. Add to batter and mix just until blended.

3. Beat egg whites until soft peaks form. Fold into batter.

4. Spoon into 12 greased muffin-pan wells. sprinkle with a mixture of nuts, sugar, and nutmeg.

5. Bake at 375 degrees 15 to 20 minutes, or until done.

More "Lost" Muffin Recipes

Sunset's Corn Pineapple Muffins (1963)

Vermont Butter Apple Muffins (1939)

(Origin - "Bread & Soup Cookbook" by the Culinary Arts Institute," 1976.)

Classic Yellow Squash Casserole with Cheese (1983)

• 3 lbs yellow squash, sliced
• 3 tbspns bacon drippings
• 1/2 tspn salt+
• 1 cup sharp Cheddar cheese, grated
• 1/2 cup milk
• Small amount of water
• 1 medium onion, chopped
• 1 cup cracker crumbs
• 1/4 tspn black pepper
• 3 tspns butter
• 1 egg, beaten

Sauté onion in bacon drippings. Add squash and small amount of water. Cook until squash is tender.

Remove from heat. Add remaining ingredients, reserving 1/2 of Cheddar cheese. Pour into baking dish, and sprinkle remaining cheese on top.

Bake at 350 degrees for about 20 to 25 minutes. 

More "Lost" Squash Recipes

Yellow Squash Muffins (1984)

Early American Squash Pie (1841)

(Origin - "Pots, Pans, and Pioneers III" by the Telephone Pioneers of America, Louisiana Chapter No. 24, 1983. Recipe by Audrey Alexius of Covington, Louisiana.)

Banana Cake with Milky Way Frosting (1980)

• 6 large bananas, mashed
• 2 tspns baking soda
• 2 cups sugar
• 2/3 cup butter
• 3 eggs, unbeaten
• 1 tspn vanilla
• 3 cups sifted flour
• 1/2 tspn salt
• Milky Way Frosting (see below)

Preheat oven to 350 degrees. Mash bananas, add baking soda and vanilla, and set aside. Cream butter and sugar, adding eggs one at a time, beating after each addition.

Stir in banana mixture alternately with flour and salt. Bake for 40 minutes in a tube pan, or 3 or 4 layers in 9-inch cake pans. When cake has cooled, ice with the following frosting:

Milky Way Frosting

• 1 1/4 cups brown sugar
• 2 tbspns flour
• 7 tbspns milk
• 1 tbspn butter
• 3 Milky Way candy bars

Slice the Milky Ways into small pieces. Bring the sugar, flour, milk, and butter to a boil. Boil for 2 minutes. Add Milky Way pieces, and beat until ready to spread. 

More "Lost" Cake Recipes

Louisiana Praline Cake (1959)

Marshmallow Cream Cake (1978)

(Origin - "Miss Daisy Entertains" by Daisy King, owner of Miss Daisy's Tearoom in Nashville, Tennessee, 1980.) 

Onion Rice (1970)

•  1 cup raw rice
• 1/2 cube butter
• 1 package Lipton's onion soup mix
• 1 can bouillon or consommé
• 1 can water, depending on firm you like your rice

Brown rice in butter until it is the color of a nice camels hair coat. Add soups and water.

Place in buttered casserole and bake 45 to 60 minutes in 325 degrees oven.

Serves 4 to 6.

More "Lost" Rice Recipes

Mamie Eisenhower's Green Rice (1972)

Brown Derby Rice Pudding (1951)

(Origin - "Pasadena Prefers II," published by the Junior League of Pasadena, Inc., 1970. Recipes contributed by Mrs. Richard Hahn.) 

Scalloped Carrots (1974)

• 2 tbspns butter
• 2 tbspns flour
• 1/8 tspn nutmeg
• 1 1/3 cups milk or light cream
• 1 tspn salt
• 1/8 tspn pepper
• 1 egg, lightly beaten
• 3 cups finely diced, well-drained cooked carrots
• 1 cup fairly coarse soda-cracker crumbs mixed with 2 tbspns melted butter

1. In a medium-sized heavy pan, melt 2 tbspns butter over moderate heat. blend in flour and nutmeg, add milk or light cream, and heat, stirring constantly, until thickened and smooth -- about 3 minutes. Stir in salt and pepper. Mix a little of the hot sauce with the egg, then stir back into pan.

2. Combine sauce with carrots, pour into a 6-cup buttered casserole dish, and scatter the cracker-crumb topping evenly on top.

3. Bake uncovered in a moderate oven (350 degrees) for 30 to 35 minutes or until browned and bubbling.

More "Lost" Carrot Recipes

Carrot Marmalade (1913)

Charlie Brown's Carrots Everyone Likes (1969)

(Origin - "The Grass Roots Cookbook" by Jean Anderson, published by  New York Times Books, 1977.) 

Classic Chocolate Butter Cake (1986)

• 4 oz unsweetened chocolate
• 2 cups sifted all-purpose flour
• 2 tspns baking powder
• 1/2 tspn salt
• 8 tbspns (1 stick) butter, cut into pieces
• 2 cups sugar
• 2 eggs, separated
• 1 1/4 cups milk
• 1 tspn vanilla extract
• Chocolate Finale Frosting (see below)

1. Preheat oven to 350 degrees.

2. Melt chocolate in a double boiler over simmering water. Set aside but keep warm.

3. Combine the sifted flour with the baking powder and salt, and sift again. Set aside. 

4. Cream the butter and sugar thoroughly with an electric mixer. Add the egg yolks, and beat until mixture falls in ribbons from spoon. It should be smooth and silky looking like mayonnaise. Add the melted chocolate and blend thoroughly. 

5. Add the flour mixture in batches, alternating with the milk. Beat it in by hand with a rubber spatula or a whisk. Blend in the vanilla. 

6. Beat the egg whites until they hold a stiff peak but are not dry or grainy. Gently fold them into the chocolate batter. 

7. Spoon the batter into 2 greased and lightly floured or wax-paper-lined 9-inch cake pans. The pans should be no more than 3/4 full. Place the pans on the middle shelf of the oven, and bake for 30 to 35 minutes. A cake tester or small skewer inserted in the middle should come out clean.

8. Remove the cakes from the over and allow them to cool about 3 minutes. Run a thin knife around the edges of the pans to loosen the cakes, and turn them out onto a cake rack. Cool completely before frosting.

Chocolate Finale Frosting for Classic Chocolate Butter 

• 10 oz dark sweet or semisweet chocolate
• 4 tbspns heavy or whipping cream
• 6 tbspns butter
• 2 tspns vanilla extract

Heat the chocolate and cream in a double boiler and mix gently until smooth. Removed from heat and stir in the butter and vanilla. 

More "Lost" Cake Recipes

Oregon Fresh Apple Cake with Butter Sauce(1980)

Georgia Nutmeg Delight Cake (1977)

(Origin - "The Heritage of Southern Cooking" by Camille Glenn. Published by Workman Publishing Co., 1986.) 

Velvety Brie Soup (1988)

• 6 oz Brie cheese
• 2 ribs celery, finely chopped
• 2 carrots, finely chopped
• 1/2 onion, finely chopped
• 8 tbspns butter
• 8 tbspns flour
• 2 cans chicken broth, heated
• 1 bay leaf
• 1 tspn thyme
• 1/2 cup whipping cream
• Garnish: seasoned croutons, chopped pimento, or chopped parsley

Cut away the rind from the Brie and discard. Cut cheese into cubes and set aside. Sauté vegetables in butter in a skillet over medium heat. 

Add flour and blend, making a roux. When butter is absorbed and the mixture is thick, add the broth and stir until thickened again. Add the bay leaf and thyme.

Slowly add the Brie, stirring until melted. Add cream and heat thoroughly. Serve with your choice of garnish.  Yield: 4 to 6 servings.

More "Lost" Cheese Recipes

Hearty Wisconsin Cheese Soup with Sausage (1956)

Baked Beer Cheesy Fondue (1968)

(Origin - "Heart and Flours Cookbook - A Sampler of Recipes from the Heart of Texas" published by the Junior League of Waco, Texas, 1988.)