Farmer's Caramel Pumpkin Ring Dessert (1976)

• 
  1/2 cup sugar
• 1 cup canned pumpkin
• 3/4 cup sugar
• 1/2 tspn salt
• 1/2 tspn ground cinnamon
• 1/4 tspn ground ginger
• 1/4 tspn ground nutmeg
• 5 eggs, slightly beaten
• 1 can (14 1/2 oz) evaporated milk
• 1 tspn vanilla
• Whipped cream

Melt 1/2 cup sugar in skillet over low heat until a golden syrup is formed, stirring constantly to prevent burning. Immediately pour into  5-cup mold, turning and rolling from side-to-side to coat with a sugar syrup. Set aside.

Stir together pumpkin, 3/4 cup sugar, salt, and spices. Blend in eggs. Stir in evaporated milk and vanilla. Pour into mold. Place in pan of hot water and bake in 350 degrees oven for about 1 hour or until knife inserted halfway between center and outer edge comes out clean. 

Cool, then chill thoroughly. To serve, run knife around sides of pan. Invert on serving dish. Serve with whipped cream if desired. Make 8 servings.

More Pumpkin Recipes

Easy Pumpkin Cupcakes (1984)

Libby's Apple Pumpkin Fritters (1984)

(Origin - "Great Home Cooking in America - Heirloom Recipes Treasured for Generations" by the Food Editors of the Farm Journal, 1976.)

Summer Squash Orange Cake (1982)

• 3 cups flour
• 3 tspns baking powder
• 1 tspn salt
• 1 tspn cinnamon
• 1 tspn nutmeg
• 1/4 tspn ground cloves
• 1 cup butter, softened
• 1 3/4 cups dark brown sugar, packed
• 2 tspns grated orange rind
• 4 eggs
• 1/3 orange juice
• 1 1/2 cup grated squash (summer or zucchni)

Sift the dry ingredients together. Cream the butter, sugar, and orange rind. Beat in the eggs. 

Slowly beat in the dry ingredients alternately with the orange juice. Stir in the grated squash. 

Pour into a greased and floured 10-inch tube pan and bake in a preheated 350 degree oven for 50 to 60 minutes. When cooled, sprinkle with powdered sugar or frost.

More "Lost" Squash Recipes

Stuffed Zucchini with Bacon (1950)

Zucchini Chocolate Chip Cookies (1961)

(Origin - "The Victory Garden Cookbook" by Marian Morash, published by Alfred A. Knopf, 1982.) 

Scalloped Tomatoes (1982)

• 3 lbs tomatoes
• 2 cups lighted packed fresh bread crumbs
• 8 tbspns butter
• 1/2 cup minced shallots or onions
• Chopped basil (optional)
• Salt and freshly ground pepper

Peel and halve the tomatoes. If the tomatoes are very large, cut each half into 2 thick slices. Let drain while preparing the bread crumbs.

Heat 7 tablespoons of butter, and sauté the onions or shallots until wilted. Stir in the bread crumbs, coating with butter, and lightly cook. Add the basil, and season with salt and pepper.

Place half the tomato slices in a buttered 8-x-8-inch baking dish. 
Top with half the crumb mixture. Repeat the layering and dot with remaining butter. Bake in a preheated 350 degree oven for 30 minutes. Serves 4 to 6.

More "Lost" Tomato Recipes

Tomato Quiche (1983)

Old-Time Tomato Cookies (1926)

(Origin - "The Victory Garden Cookbook" by Marian Morash, published by Alfred A. Knopf, 1982.) 

Zucchini Walnut Cookies with Butter Frosting (1974)

• 1/2 cup butter, softened
• 1 cup brown sugar, firmly packed
• 1/2 cup sugar
• 2 whole eggs
• 1 cup canned milk, undiluted
• 1 tspn vanilla
• 2 2/3 cups flour, unsifted
• 1/2 tspn baking soda
• 1 cup walnuts, chopped
• 1 cup zucchini, diced 
• Butter glaze frosting (see below)

Mix butter and sugars, and beat. Add eggs, and mix well. Stir in canned milk and vanilla. 

Mix flour and baking soda together, and stir into mixture. Add nuts. Chill 1 hour.

Stir in diced zucchini, mixing well. Drop are tablespoon 2 inches apart on greased cookie sheet. Bake at 375 degrees for 8 to 10 minutes, until delicately brown. Do not over-bake.   While warm, frost and garnish with pieces of walnuts.

Butter Glaze Frosting

Mix:

• 2 tbspns butter
• 2 cups confectioners sugar, sifted
• 1/4 cup canned milk, undiluted

More "Lost" Zucchini Recipes

Zucchini Honey Cake (1974)

New Mexico Zucchini with Corn (1975)

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

Butterscotch Cheesecake for 18 (1985)

• 12-oz package butterscotch chips
• 1/3 cup butter
• 2 cups graham crackers
• 1 cup chopped nuts
• 8-oz package cream cheese, softened
• 14-oz can sweetened condensed milk
• 1 tspn vanilla
• 1 egg

Preheat oven to 350 degrees. In a medium-sized saucepan, melt chips and butter. Stir in crumbs and nuts. Press half the mixture firmly into the bottom of a greased 9-x-13-inch pan. 

In a large mixing bowl, beat cheese until fluffy. Beat in milk, vanilla and egg until smooth. Pour into prepared crust, and top with remaining crumb mixture. 

Bake 25 to 30 minutes, or until toothpick inserted in center comes out clean. Cool, then refrigerate. Serves 15 to 18.

More "Lost" Butterscotch Recipes

Old-Fashioned New Orleans Butterscotch Bread Pudding (1932)

Hershey's Chocolate Butterscotch Pie (1934)

(Origin - "Sassafras! The Ozarks Cookbook" by the Junior League of Springfield, Missouri, 1985.) 

Orange Corn Muffins with Orange Sauce (1968)

• 1 cup corn meal
• 1 cup sugar
• 2 cups flour
• 1/2 tspn salt
• 1 tspn baking soda
• 1/2 cup salad oil
• 2 eggs, beaten
• 2 tbspns grated orange rind
• 2/3 cup buttermilk
• Orange sauce (see below)

Preheat oven to 375 degrees. Mix all the ingredients in a large bowl. Pour into greased muffin tins and bake 12 minutes. 

While muffins are still hot, place 1 tablespoon of Orange Sauce on each.

Orange Sauce

• Juice of 2 oranges
• 1 cup confectioners sugar
• Grated rind of 1 orange

More "Lost" Muffin Recipes

Lemon Chiffon Muffins (1976)

Vermont Butter Apple Muffins (1939)

(Origin - "Marion Brown's Southern Cook Book" published by the University of North Carolina Press, Chapel Hill, 1951. Recipe by Miss Linda Rumbley of Burlington, North Carolina.) 

Farmer's Butterscotch - Oatmeal Cookies (1979)

•  3/4 cup sifted flour
• 3/4 tspn baking soda
• 1/8 tspn salt
• 1/4 tspn ground cinnamon
• 1/2 cup shortening
• 1/2 cup brown sugar
• 1/2 cup sugar
• 1 egg
• 1 cup quick-cooking oats

Sift together flour, baking soda, salt and cinnamon, and set aside.  Cream together shortening, brown sugar, and sugar in a bowl, until light and fluffy, using electric mixer at medium speed. Add egg, and mix well.

Gradually stir dry ingredients into creamed mixture, blending well. Stir in oats. Drop mixture by rounded teaspoonfuls about 3 inches apart, on greased baking sheets.

Bake in 325 degree oven 15 minutes or until golden brown. Remove from baking sheets, and cool on racks. Makes 2 1/2 dozen. 

More "Lost" Butterscotch Recipes

Butterscotch Pie (1982)

Betty Crocker's Classic Butterscotch Sauce (1950)

(Origin - "Farm Journal's Complete Home Baking Book" by Elise W Manning, 

Farm Journal Food Editor, 1979.)

Mississippi Crackling Corn Bread (1972)

• 1/4 lb cracklings (about 1 cup)
• 1/3 cup sifted flour
• 1 1/2 cups sifted white corn meal
• 1 tspn baking soda
• 1/2 tspn salt
• 2 eggs
• 1 cup buttermilk
• 2 cups regular milk
• 3 tbspns bacon drippings, lard, or butter

1. Preheat the oven to 350 degrees.

2. Place the cracklings in an overproof skillet and bake about 15 minutes. Drain and reserve the cracklings.

3. Sift the flour, corn meal, baking soda, and salt into a mixing bowl. Beat the eggs until they are foamy and stir into the buttermilk and half the regular milk. Stir this into the corn meal mixture. Stir in the drained cracklings.

4. Place the bacon drippings, lard, or butter in a 9-inch heavy skillet and heat it on top of the stove. The bacon drippings should be quite hot but not brown. Pour the corn bread mixture into the skillet. Very carefully our the remaining cup of milk over the top of the corn bread mixture. Do not stir. Bake 50 minutes.

Yield: 8 servings

(Note -" Cracklings are rendered pork skins and are much richer than the fried pork skins sold commercially, at least outside the South.")

More "Lost" Corn Bread Recipes

Louisiana Corn Meal Rolls (1967)

Abraham Lincoln's Egg Corn Bread (1860)

(Origin - "The New York Times Southern Heritage Cookbook" by Jean Hewitt, 1972.) 

Charlie Brown's Boysenberry Cobbler (1969)

• 1 cup flour, sifted
• 2 tspns baking powder
• 1/8 tspn salt
• 1/4 cup vegetable shortening or butter
• 1/2 cup sugar
• 1/2 cup milk
• 15 oz can boysenberries, undrained

Sift flour, baking powder, and salt into medium mixer bowl. Add shortening and beat at medium speed. Add sugar and milk, and mix thoroughly. 

Spoon batter onto greased baking dish and pour can of berries (undrained) over the top. Bake at 375 degrees for about 45 minutes. 

Serve warm with vanilla ice cream or whipped cream.

More "Lost" Recipes from "Peanuts Cook Book"

Lucy's Lemon Squares (1969)

Charlie Brown's Banana - Peanut Butter Cookies (1969)

(Origin - "Peanuts Cook Book" cartoons by Charles Schulz, recipes by June Dutton. Published by Cider Mill Press, 1969.)

Peanut Butter Cupcakes (1950)

•  2 cups sifted cake flour
• 2 1/2 tspns baking powder
• 1/2 tspn salt
• 1/3 cup shortening
• 1 1/2 cups brown sugar
• 1 tspn vanilla
• 1/2 cup peanut butter
• 2 eggs, well beaten
• 3/4 cup milk

Sift flour, baking powder, and salt together. 

Cream shortening with 1 cup brown sugar and vanilla until fluffy. Add peanut butter and mix thoroughly. Beat eggs until light and beat in remaining sugar. Add to creamed mixture and blend well. 

Add sifted ingredients and milk alternately in small amounts, beating thoroughly after each addition. Pour into greased cupcake pans and bake in moderate oven (350 degrees) 25 to 30 minutes. Makes 18.

More "Lost" Culinary Arts Institute Recipes

Butter Stick Cookies (1950)

Peanut Butter Brown Sugar Cookies (1950)

(Origin - "Norge Binding of the Culinary Arts Institute Encyclopedia Cookbook" published by the Culinary Arts Institute, 1950.)