Sunday, June 6, 2021

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)

(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.)

Classic Scalloped Zucchini (1974)

  • 3 medium zucchini, cut in 1/2-inch slices
  • 1 garlic clove, crushed
  • 1/2 cup mayonnaise
  • 1/2 cup soft bread crumbs
  • 1/2 cup Swiss cheese or Cheddar cheese, grated
  • 1/2 tspn celery seed
Put zucchini slices in buttered casserole or 9-x-13-x2-inch pan. Mix crushed garlic into mayyonnaise, and spread over zucchini slices. 

Bake at 350 degrees for 20 minutes. 

Combine bread crumbs and cheese, and scatter evenly over top. Sprinkle with celery seed.  Bake at 350 degrees for 20 minutes more, or until zucchini is tender.  (Note - "Very good as leftovers.")

More "Lost" Zucchini Recipes
Zucchini Honey Cake (1974)
New Mexico Zucchini with Corn (1975)

(Origin - "The Zucchini Cookbook" by Paula Simmons, 1974.)

Classic Light Sponge Cake for Fruit (1981)

  • 7 large eggs, separated and at room temperature
  • 1 cup plus 1 tbspn sugar
  • 1 tbspn boiling water
  • 1 tspn vanilla extract or 1/2 tspn freshly grated lemon rind
  • 3/4 cup cake flour, aerated
  • 1/4 cup cornstarch, aerated
Lightly grease and flour 2 9-inch cake pans. Heat the oven to 350 degrees. 

Place the egg yolks in a mixing bowl. Using the electric mixer, beat for about 30 seconds, or until eggs being to thicken. Gradually beat in 1 cup sugar and continue beating until very thick, or 2 minutes. Stir in boiling water and flavoring. Gently fold in the flour and cornstarch, about a third at a time. 

In a clean bowl, beat the egg whites with an electric mixer. When frothy, add the remaining tablespoon of sugar and beat until soft peaks form. Stir about a quarter of the whites into the cake batter to lighten, then fold in the remaining whites.

Divide the batter evenly between the 2 pans. Place them, not touching, on the oven middle rack and bake for 20 to 30 minutes, or until the cake springs back when pushed lightly with your finger.

Remove from the oven and cool in pans on a wire rack for about 10 minutes. Run a spatula or knife around the outer edges of the cakes to loosen. Turn out onto the rack to cool completely.

More "Lost" Cakes
Classic Blueberry Pound Cake (1978)
Tennessee Plum Cake (1978)

(Origin - "American Food and California Wine" by Barbara Kafka, published by Irena Chalmers Cookbooks, Inc, 1981.)

Kentucky Jefferson Davis Lemon Pie (1960)

  • 1 9-inch unbaked pie shell
  • 2 cups brown sugar
  • 1 tbspn sifted flour
  • 1/2 tspn nutmeg
  • 1 cup cream
  • 4 eggs, slightly beaten
  • 1 tspn lemon juice
  • 1/2 tspn grated lemon rind
  • 1/4 cup melted butter
  • Whipped cream for garnish
Sift sugar with flour and nutmeg. Add cream and mix well. Add eggs, mix well, then add lemon juice, lemon rind, and butter.

Pour into pie shell and bake at 375 degrees for 45 minutes. Cool and serve with whipped cream. Serves 8.

More "Lost" Southern Pies
Ol' Timey Fried Pies (1940)
Opryland Shoofly Pie (1983)

(Origin - "Dining in Historic Kentucky - A Restaurant Guide with Recipes" by Marty Godbey, 1985. This recipe is from the Boone Tavern in Berea, Kentucky, and was first included in "Cooking with Hougen" by Richard T. Hougen, 1960.)

Southern Cantaloupe with Cinnamon (1987)

  • 7 lbs cantaloupe
  • 2 cups vinegar
  • 2 cups water
  • 3 lbs sugar
  • 8 sticks cinnamon
  • 8 whole cloves
Peel off rind and cut cantaloupes into 1-inch cubes. Soak overnight in vinegar and water.

In the morning, add sugar, cinnamon, and cloves. Bring to a rapid boil, then reduce heat and simmer 1 1/2 hours or until cantaloupe becomes almost transparent. 

Place in clear, sterile jars and seal. Make 5 to 6 1-lb jars. 

More "Lost" Melon Recipes
Cantaloupe Pickle (1890)
Curried Turkey Salad with Cashews (1987)

(Origin - "Authentic Southern Cooking" by Lamont Burns, originally published in 1987.)  

Monday, April 26, 2021

Yankee Farmers' Cornmeal Dumplings (1963)

  • 1 cup flour
  • 1 1/4 tspn salt
  • 2 tspns baking powder
  • 1 cup cornmeal
  • 1 egg, beaten
  • 3/4 cup milk 
Sift flour with salt and baking powder. Add cornmeal. 

Stir in egg and milk. Batter should be soft.

Drop by spoon on top of boiling greens. Cover and cook 15 minutes. Serves 6. 

More "Lost" New England Recipes
New England Onion Sandwich (1972)

(Origin - "Yankee Hill-Country Cooking - Heirloom Recipes from Rural Kitchens" by Beatrice Vaughan. Published in 1963 by The Stephen Greene Press of Brattlesboro, Vermont.) 

Butter Dip Cookies or Crackers (1970)

  • 1/3 cup butter
  •  2 1/4 cups sifted Gold Medal flour
  • 1 tbspns sugar
  • 3 1/2 tspns baking powder
  • 1 1/2 tspns salt
  • 1 cup milk
Heat the oven to 450 degrees. Melt butter in 13-x-9 1/2-x-2-inches pan. Remove pan when butter is melted. 

Sift together flour, sugar, baking powder, salt. Add milk. Stir slowly with fork until dough just clings together. 

Turn onto well-floured board. Roll over to coat with flour. Knead lightly about 10 times. Roll out about 1/2-inch thick into rectangle, about 12 x 8 inches. With floured knife, cut dough in half lengthwise, then cut crosswise into 16 strips. 

Pick up strips in both hands, and dip each strip on both sides in melted butter. Next, lay them close together in 2 rows in same pan in which butter was melted.  Bake 15 to 20 minutes until golden brown. Serve hot. Makes 32 sticks.

(Variations - 1. Add 1/2 cup grated sharp Cheddar cheese to dry ingredients. 2. Add 1/2 close finely minced garlic to butter before melting. 3. Sprinkle paprika, celery seed, or garlic salt over dips before baking.)

More "Lost" Savory Cookie Recipes
Cheese Cookies (1982)
Cottage Cheese Cookies (1984)

(Origin - "Best of the Best from North Carolina" edited by Gwen McKee and Barbara Moseley, 1990. This recipe was from the 1970 cookbook "High Hampton Hospitality.")

Amarillo Tomato Casserole with Cheddar Cheese (1979)

  • 2 cups bread crumbs, fresh or Italian style
  • 1 tspn sugar
  • 1 tspn salt
  • 1/3 tspn dry mustard
  • 1/2 tspn paprika
  • 4 cups sliced, fresh tomatoes
  • 2 cups grated Cheddar cheese
  • 1/4 cup butter, melted

 Grease shallow 10-inch casserole dish and sprinkle with 1/3 of bread crumbs. Mix together sugar, salt, dry mustard, and paprika.

Arrange 1/3 sliced tomatoes in casserole dish. Sprinkle 1/3 dry mixture and 1/3 Cheddar cheese over tomatoes. Repeat layers, starting with bread crumbs. Sprinkle melted butter over each bread crumb layer. End layers with Cheddar cheese.

Bake covered in 375 degree oven for 30 minutes. Bake 10 additional minutes uncovered.

More "Lost" Tomato Recipes
Old-Time Tomato Cookies (1926)
Tomatoes in Cream (1972)

(Origin - "Amarillo Junior League Cookbook" published in 1979 by the Amarillo, Texas Junior League. Recipe by Mrs. William T. Griffin.)

Southern Cornmeal Dodgers (1987)

  • 1 1/2 cups cornmeal
  • 4 1/2 cups water
  • 3/4 cup flour
  • 3 eggs, beaten 
  • Bacon fat for frying
  • Maple syrup
Combine the cornmeal with the water in a saucepan and heat, stirring. When slightly thickened, remove from heat and add the flour. Add eggs.

Preheat griddle and grease with bacon fat. Drop 1 tablespoon of batter at a time on the griddle. Brown on both sides.

Serve with maple syrup. Serves 4 to 6.  

More "Lost" Cornmeal Recipes
Abraham Lincoln's Egg Corn Bread (1860)
Mormon Buttermilk Johnnycake (1967)

(Origin - ""Down Home Southern Cooking" by LaMont Burns, first published in 1987 by DoubleDay & Company.) 

Sunday, April 25, 2021

Tangy Lemon Bundt Cake (1973)

  • 1 3-oz package lemon jello
  • 1 cup boiling water
  • 1 package white cake mix (2-layer size)
  • 1/2 cup cooking oil
  • 4 eggs
  • 1 tspn lemon extract
  • Lemon glaze ( see below)
Dissolve jello in boiling water. Set aside to cool. Preheat oven to 325 degrees. Grease and lightly flour Bundt pan.

In a large bowl, combine cake mix, oil, eggs, and lemon extract. Beat until smooth. Add jello, a little at a time, beating well after each addition. Pour into prepared pan. Bake for 50 minutes without opening the oven. 

Lemon Glaze
While the cake is baking, mix together 1 cup sifted confectioner's sugar with the juice and grated rind of 1 large lemon. When the cake is done, cool 15 minutes in pan. Remove cake and pour lemon glaze into pan. Then replace baked cake into Bundt pan to absorb glaze and finish cooling, approximately 15 minutes.

More "Lost" Bundt Cakes
Java Spice Bundt Cake (1973)
Harvey Wallbanger Bundt Cake (1973)

(Origin - "Bundt Cakes" by Karen Plageman and Susan Herbert. An Owlswood Productions cookbook. 1973.)