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.) 

Coffee-Glazed Ham Slice (1964)

• 
  1 slice (about 1 1/2 in thick) fully cooked ham
• 1 tspn instant coffee
• 2 tbspns orange juice
• 1/4 cup maple-blended syrup
• 1/4 cup brown sugar
• 2 tbspns butter

Place ham slice in a shallow baking dish. Cover, and bake in slow oven (325 degrees) 30 minutes. 

Meanwhile, combine instant coffee with orange juice in a small saucepan, stirring until blended. Add remaining ingredients, then heat and stir until blended. 

Uncover ham, spoon on glaze, and bake another 30 minutes uncovered, basting occasionally with coffee mixture. Makes 4 servings.

More "Lost" Coffee Recipes

Williamsburg Coffee Crisp Cookies (1971)

Betty Crocker's Cinnamon Coffee Bar Cookies (1950)

(Origin - "The Maxwell House Coffee Cookbook" Executive Editor Doris McFerran Townsend, Consulting Editor Ellen Saltonstall of the Coffee Brewing Institute, Inc., 1964.) 

Hershey Bar Buttermilk Cake (1962)

• 
  1/2 lb butter
• 2 cups sugar
• 4 eggs
• 2 tspns vanilla
• 1/ tspn salt
• 8 plain Hershey bars, melted
• 2 1/2 cups sifted cake flour
• 1 cup buttermilk
• 1/4 tspn baking soda
• 1/2 cup chopped nuts

Cream butter and sugar. Add and beat eggs one at a time into the mixture. Add the vanilla, salt, and melted Hershey bars.

Add the flour and buttermilk mixed with the baking soda alternately. Fold in the chopped nuts.

Bake in a greased angel food cake pan for 1 3/4 hours at 325 degrees. Sprinkle with powdered sugar when done, in place of icing. This will keep indefinitely, and no icing is needed.

More "Lost" Chocolate Cake Recipes

Mint Chocolate Chip Cake (1950)

Classic Chocolate Butter Cake (1986)

(Origin - "Helen Corbitt's Potluck" by Helen Corbitt, Director of Restaurants at Neiman-Marcus, 1962.) 

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.)