Tuesday, October 19, 2021

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.)

Onion Pie with Ritz Cracker Crust (1984)

  • 1 cup Ritz Crackers, finely crumbled
  • 1/4 cup butter, melted
  • 2 cups Vidalia or yellow onions, thinly sliced
  • 2 tbspns butter
  •  2 eggs
  • 3/4 cup milk
  • 3/4 tspn salt
  • Dash pepper
  • 1/4 cup sharp Cheddar cheese, grated
  • Paprika
  • Parsley
Mix cracker crumbs with melted butter. Press into 8-inch pie pan. Saute onions in 2 tablespoons butter until clear. Spoon into crust.

Beat eggs with milk, salt, and pepper, and pour over onions in crust. Sprinkle with Cheddar cheese and paprika. Bake at 350 degrees for 30 minutes, or until knife inserted into center comes out clean. Sprinkle with parsley before serving. Serves 6 to 8. 

More "Lost" Onion Recipes
Onion Bacon Cake with Filling (1939)
Yankee Baked Apples and Onions (1963)

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

Creamed Celery Casserole (1982)

  • 3 cups celery, diced
  • 1/4 cup slivered almonds
  •  1/2 cup sliced water chestnuts
  • 5 tbspns butter
  • 3 tbspns flour
  • 1 cup chicken broth
  • 3/4 cup light cream
  • 1/2 cup sliced mushrooms
  • 1/2 cup Parmesan cheese
  • 1/2 cup dry bread crumbs
Preheat oven to 350 degrees. Parboil celery 5 minutes. Drain and put in buttered casserole dish with almonds and water chestnuts. 

Melt 3 tablespoons of butter; add flour and stir until bubbly. Slowly stir in broth and cream. Simmer 5 minutes. Add mushrooms to sauce, and pour over celery.  Sprinkle with Parmesan cheese, remaining 2 tablespoons of butter, and bread crumbs.   

Bake 30 minutes or until bubbly. Yield: 6 servings.

More "Lost" Celery Recipes
Celery Victor with Crab Legs or Shrimp (1946)
California Orange Waldorf Salad (1980)

(Origin - "Philadelphia Main Line Classics" by The Saturday Club of Wayne, Pennsylvania, 1982. Recipe contributed by Elizabeth Taylor Young.)

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.) 

Monday, October 18, 2021

Thanksgiving Southern Pecan Pie (1984)

  • 4 eggs
  • 1 1/4 cup dark brown sugar
  • 1/2 cup light corn syrup
  • 1/3 cup melted butter
  • 2 tspns vanilla
  • 1/4 tspn salt
  • 2 cups coarsely ground pecans
  • Flaky Cookie Pie Crust (see below) 
Prepare pie crust (recipe below or use a frozen 10-inch deep dish pie shell), and keep it on cookie sheet.

Beat together the first 6 ingredients until nicely blended. Stir in pecans. Pour mixture evenly into prepared crust and bake at 350 degrees for about 40 minutes or until pie is set. Serves 10.

Flaky Cookie Pie Crust
  • 3/4 cup butter
  • 1 1/2 cups flour
  • 3 tbspns sugar
  • 1 egg yolk
  • 2 tbspns water
In a food processor, blend butter, flour, and sugar until butter particles are the size of small peas.(Do not over-process.) Beat together egg yolk and water until blended. Add to the flour mixture, and pulse 4 or 5 times, or until dough roughly clumps together, adding a few drops of water, if necessary. Place dough on floured wax paper and shape into a ball.

Press dough into a 10-inch deep-dish pie pan and bake at 375 degrees for 20 minutes, or until crust is very lightly browned. Fill as described above.

More "Lost" Pecan Recipes
Louisiana Praline Cake (1959)

(Origin - "Renny Darling's Happy Holidays and Great Celebrations" by Renny Darling, 1984.) 

Cream of Almond Soup (1939)

  • 3 cups chicken stock
  • 3 tbspns onion, chopped
  • 6 stalks celery, cut fine
  • 2 cups milk
  • 1 cup cream
  • 3 tbspns butter, melted
  • 3 tbspns flour
  • Salt, pepper, Tabasco to taste
  • 1/2 tspn almond flavoring (or to taste)
  • 6 tbspns almonds, chopped
Simmer together the chicken stock, onion, and celery until tender. Put through a sieve.

Scald milk and cream, and add to above mixture.  Blend and slowly stir butter, flour, and seasonings into mixture.

Stir almond flavoring into mixture. Top with chopped almonds. Serves 6. 

More "Lost" Almond Recipes
Cheese and Olive Loaf (1961)

(Origin - "Adventures in Good Eating and the Art of Carving" by Duncan Hines and Clara Hines, 1939. This recipe was contributed by  old Mohawk Lodge in Old Forge, New York. Duncan Hines [1880 to 1959] was " was an American pioneer of restaurant ratings for travelers," and penned a food column in newspapers during the 1940s and 1950s.)

Sunday, October 3, 2021

Classic Autumn Squash and Bacon Casserole (1967)

  • 4 strips bacon
  • 5 medium yellow squash 
  • 1 medium onion, chopped
  • 1 tbspn butter
  • 2 eggs. beaten
  • Salt and pepper, to taste
  • 1/2 cup grated cheese

Fry bacon until crisp, and save grease. Crumble bacon and set aside.

Boil squash until tender, and drain. Brown onion in bacon grease. Add butter, squash, eggs, salt, and pepper.  Cook, stirring constantly until eggs are done.

Place half of squash mixture in 2-quart casserole dish. Sprinkle with half of cheese and half of bacon. Add remaining squash mixture and top with remaining cheese and bacon. 

Bake at 350 degrees until cheese melts. Serves 4 to 6.

More "Lost" Recipes from Huntsville, Alabama
Alabama Deep Dish Fresh Peach Pie (1967)
Alabama Twice-Baked Potatoes with Bacon (1967)

(Origin - "Huntsville Heritage Cookbook" by The Grace Club Auxiliary, Inc. of Huntsville, Alabama, 1967. Recipe contributed by Mrs. Frank Mickle.)

English Clove Buttermilk Cake (1976)

  • 1 cup butter
  • 2 1/4 cups sugar
  • 6 eggs, well beaten
  • 3 1/2 cups flour
  • 1 tbspn ground cloves
  • 1 tbspn ground cinnamon 
  • 1 tspn baking powder
  • Pinch of salt
  • 1 cup buttermilk
  • Confectioners sugar, sifted
Cream butter until smooth. Gradually add sugar and continue beating until blended. Add eggs and mix thoroughly.

Sift dry ingredients together and add to above mixture alternately with buttermilk. Pour into an oiled 10-inch tube pan and bake at 350 degrees for 50 to 60 minutes. 

Invert cake over a wire rack and remove pan. When cake is almost cool, sprinkle with confectioners sugar.

More "Lost" Buttermilk Recipes
Orange Date Buttermilk Cake (1959)
Mormon Buttermilk Johnnycake (1967)

(Origin - "The Dallas Junior League Cookbook" published in 1976.)

Ginger Cookies Eggless (1917)

 
"Cream 1/2 cup butter and 1 cup brown sugar. Add 1/2 cup milk, mix, and add 2 cups flour, 2 teaspoons baking powder, and 1 1/2 teaspoons ginger. 

"Mix all well, and drop by teaspoon on well-greased pan. Bake in moderate (350 to 375 degrees) oven 20 minutes." 


More "Lost" Ginger Recipes
Hot Frosted Coffee Gingerbread (1935)
Swedish Spice Snap Cookies (1927)

(Origin - "The 1st American Cookie Lady - Recipes from a 1917 Cookie Diary" by Barbara Swell, 2005.)