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.) 

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.) 

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.) 

Chocolate Butter Bread (1987)

• 1/2 cup warm water
• 1 package dry yeast
• 3 1/2 cups all-purpose flour
• 1 tbspn sugar
• 1 1/4 tspns salt
• 4 eggs, room temperature
• 12 tbspns (1 1/2 sticks) butter, softened
• 1 cup chopped walnuts (into large pieces)
• 6 oz (6 squares) semisweet chocolate, chopped into large pieces

Put water in a large mixing bowl and sprinkle in the yeast. Stir and allow to stand for 5 minutes to dissolve.

Add the flour, sugar, salt, and eggs to the yeast mixture, and beat vigorously until well blended. Beat in the butter in tablespoon-size pieces until it is all incorporated and the batter is smooth. cover the bowl with plastic wrap, and let the batter rise to double its bulk. 

Stir the batter down and add the walnuts and chocolate pieces. Spoon the batter into 2 greased 81/2 -x- 41/2 -x- 3-inch loaf pans. The pans should be half-full to the loaves will have nicely rounded tops when they finish baking. 

Bake in a preheated 350-degree over for about 45 minutes. Remove from the over, and allow to rest for 5 minutes, then turn loaves out onto racks.  

(Author note - "Chocolate Butter Bread also makes extraordinary French toast--- just be sure to dip the sliced bread into the egg only briefly so that the slices don't get soaked through.) 

More "Lost" Bread or Coffee-Cake Recipes

Butter-Rich Bundt Coffee Cake (1973)

Classic Chocolate Pound Cake (1963)

(Origin - "The Breakfast Book" by Marion Cunningham. Published by Alfred A Knopf, 1987.)

Sunshine Pineapple Butter Cookies (1967)

• 1 cup butter
• 1 1/2 cups granulated sugar
• 1 egg, unbeaten
• 8 1/2 oz can crushed pineapple, undrained
• 1/2 chopped pecans
• 3 1/2 cups sifted all-purpose flour
• 1/2 tspn salt
• 1/4 tspn nutmeg
• 1 tspn baking soda

1. Start heating oven to 375 degrees.

2. With mixer at medium speed, beat butter with sugar and egg until very light.

3. Sift flour with salt, nutmeg, and baking soda. Blend into pineapple mixture. 

4. Drop, by heaping teaspoonfuls, 2 1/2 inches apart, onto lightly-greased cookie sheets.

5. Bake 10 to 15 minutes, or until golden brown.

6. Remove to wire rack to cool. Makes about 3 dozen. 

More "Lost" Pineapple Recipes

Classic Pineapple Upside-Down Cake (1950)

Pineapple Crisp with Corn Flakes (1974)

(Origin - "Good Housekeeping's Cookie-Jar Cookbook" by the Food Editors of Good Housekeeping Magazine, 1967.)

Cream Wafer Cookies (1967)

• 1 1/4 cups soft butter
• 1/3 cup heavy cream
• 2 cups sifted all-purpose flour
• Granulated sugar
• 3/4 cup confectioners' sugar
• 1 egg yolk, beaten
• 1 tspn vanilla extract

1. In large bowl, with mixer at low speed, beat 1 cup butter with cream and flour until creamy. Refrigerate 4 hours or until firm enough to roll out.

2. Start heating oven to 375 degrees.

3. On floured cloth-covered surface, roll out one-third of dough at a time (keep rest refrigerated) to 1/8-inch thickness. With floured 1 1/2-inch cookie cutter, cut into rounds. Transfer rounds to wax paper, covered with granulated sugar. Place on ungreased cookie sheets. With fork, prick each round about 4 times.

4. Bake 7 to 9 minutes, then remove to wire racks to cool.

5. Meanwhile, in small bowl, beat confectioners' sugar gradually into 1/4 cup butter until fluffy. Beat in egg yolk and vanilla until smooth. Refrigerate this filling. 

6. To serve, put wafers together in pairs with filling between. Make about 40.

More "Lost" Cookies

Mormon Pepper Cookies (1967)

Williamsburg Coffee Crisp Cookies (1971)

(Origin - "Good Housekeeping's Cookie-Jar Cookbook" by the Food Editors of Good Housekeeping Magazine, 1967.)

Butter-Rich Bundt Coffee Cake (1973)

• 
  3 tbspns sugar
• 2 tspns cinnamon
• 1 package (2-layer size) yellow cake mix
• 1 package (3 3/4 oz) instant vanilla pudding
• 2/3 cup cooking oil
• 1 cup water
• 4 eggs
• 1 tspn imitation butter flavoring
• 1 tspn vanilla
• Vanilla-butter glaze (see below)

Preheat oven to 350 degrees. Grease and lightly flour Bundt pan. Combine sugar and cinnamon, and set aside.

In a large bowl, combine cake mix, pudding, oil, water, eggs, flavoring, and vanilla, and beat for 5 minutes at medium speed of mixer. Pour one-third of batter into Bundt pan, then cover with one-half of cinnamon-sugar mixture. Pour additional one-third of batter into pan and cover with remaining cinnamon-sugar.  

Add remaining batter and bake 40 to 45 minutes or until cake tests done. Cool in pan for 15 minutes, then turn out to cool on rack. 

Vanilla-butter Glaze

• 1 cups sifted confectioners' sugar
• 1 tbspn milk 
• 1/4 tspn vanilla extract
• 1 tbspn light corn syrup
• 1/2 tspn imitation butter extract

In a small bowl, combine all ingredients and beat until smooth. Use large spoon or rubber spatula to put glaze on top of cooled cake. The glaze will run down the sides slowly and beautifully. (If glaze is not thick enough, add confectioners' sugar.) 

More "Lost" Bundt Cake Recipes

Buttermilk Spice Bundt Cake (1973)

Chunky Apple Bundt Coffee Cake (1973)

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

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.")

Strawberry Egg Bread with Strawberry Butter (1987)

• 3 cups all-purpose flour
• 2 cups sugar
• 1 tspn baking soda
• 1 tspn salt
• 1 tspn cinnamon
• 4 eggs, beaten
• 1/4 cup vegetable oil
• 2 10-oz packages, frozen strawberries, drained (reserve juice)

Butter

• 1/2 cup butter
• 1/2 cup reserved strawberry juice
• 1/2 to 1 cup powdered sugar

Heat oven to 350 degrees. Grease and flour 2 loaf pans (9-x-5- inches) or 5 mini-loaf pans. 

Combine dry ingredients in large bowl, and make a well in center. Stir in eggs, oil, and strawberries, and mix well. (If batter is not of medium consistency, add some of the reserved strawberry juice.) Pour into prepared loaf pans.

Bake at 350 degrees for 50 to 60 minutes or until toothpick inserted in center comes out clean. (Bake mini-loaf pans for 20 to 25 minutes.)  Cool 10 minutes in pans. Remove from pans, and cool completely on rack.

For strawberry butter, combine all butter ingredients until well blended, and chill.

More "Lost" Strawberry Recipes

Strawberries Romanoff (1963)

Molded Strawberry Charlotte with Lady Fingers (1970)

(Origin - "Celebrated Seasons - A Cookbook" by the Junior League of Minneapolis, 1987.)

Macadamia Nut Butter Cookies (1967)

• 1 cup butter
• 9 tbspns sifted confectioner's sugar
• 2-1/2 cups sifted cake flour
• 1/4 tspn salt
• 1-1/2 cups macadamia nuts, chopped fine

Mix well, and shape into long rolls, about 2 inches in diameter.  Chill.

Once chilled, cut into 1/4-inch slices, and bake at 350 degrees for about 15 minutes.  UYields 6 dozen cookies.

More "Lost" Recipes from Maui
Hawaiian Pineapple Bars (1967)

Maui Mango Lemon Bread (1967)

(Origin - "Still More of Our Favorite Recipes" by the Maui Extension Homemakers' Council in Wailuku, Maui, Hawaii; 1967.)

Sesame Seed Butter Cookies (1958)

• 4 cups sifted all-purpose flour
• 2 tspns double-acting baking powder
• 1/2 tspn salt
• 1 cup butter
• 1-3/4 cups sugar
• 2 eggs
• 3 tbspns toasted sesame seeds
• 1/4 cup water

Sift first 3 ingredients together. Cream butter and sugar together. Beat eggs into creamed mixture, then stir in toasted sesame seeds. 

Add flour alternately with water. Chel 3 to 4 hours. 

Drop from a teaspoon onto ungreased cooky sheets. Flatten to 1/16-inch thickness. Bake in preheated moderate oven, 375 degrees, 10 minutes or until lightly browned around edges. Yields 7 dozen cookies. 

To Toast Sesame Seeds - Place n preheated moderate oven, 350 degrees, until lightly browned, about 20 to 22 minutes.

More "Lost" Recipes with Sesame Seeds

Hawaiian Baked Chicken (1965)

Butterscotch Tea Bread with Buttermilk (1963)

(Origin - "How to Use Spices"by Watkins Products, Inc. of Winona, Minnesota, 1958.)

Betty Crocker's Easter Butter Cookies (1950)

Mix together thoroughly:

• 1 cup soft butter
• 1/2 cup sugar
• 1 egg

Stir in 3 teaspoons of selected flavoring (vanilla, lemon, or another flavoring of your choice)  Sift in 3 cups sifted Gold Medal flour and 1/2 teaspoon baking powder.

Color dough pink or yellow, then chill dough. Roll very thin, about 1/8-inch, and cut with little scalloped cutters, for petal effect. (Also make flower shapes by forcing the dough through a cookie press.) 

Brush with egg white and sprinkle with pink or yellow sugar before baking. Bit of candied orange peel or yellow gumdrops may be used for yellow centers. 

Bake at 425 degrees for 5 to 7 minutes. Makes 7 dozen 2-inch cookies. 

More "Lost" Holiday Recipes
Candy Easter Eggs (1950)

Creamed Mushrooms Flambe (1941)

(Origin - "Betty Crocker's PIcture Cook Book" published by General Mills, Inc and McGraw-Hill Book Company, 1950. Yes, my treasured copy is a First Edition.) 

Christmas Spice Butter Cookie-Cakes (1982)

• 1 cup softened butter
• 2 cups firmly packed brown sugar
• 3 eggs, lightly beaten
• 3 cups sifted all-purpose flour
• 1 tspn baking soda
• 1 tspn cinnamon
• 1-1/2 tspns nutmeg
• 1-1/2 tspns ground cloves
• 1/2 cup milk
• 1 cup chopped pecans
• 1 cup chopped raisins
• Confectioner's sugar

Preheat oven to 350 degrees. Cream butter and add sugar, beating until smooth. Add eggs and mix well.

Add flour, baking soda, and spices alternately with milk. Stir in raisins and pecans.  Spoon batter into greased muffin tins, filled (no more than) halfway. Bake 20 to 30 minutes or until a tester comes out clean.

Remove from tins and sprinkle with confectioner's sugar. Makes 5 to 6 dozen. Store in sealed container, or freeze. 

More "Lost" Recipes from "Atlanta Cooknotes"
Southern Spinach Spoon Bread (1982)
Atlanta Pound Cake with Chocolate Icing (1982)

(Origin - "Atlanta Cooknotes" by the Junior League of Atlanta, 1982. Recipe by Faith Carter Inglis.)

Butter Stick Cookies (1950)

• 2/3 cup butter
• 1/2 cup sugar
• 2 eggs, well beaten
• 1 tspn almond extract
• 3 cups cake flour
• 1/2 tspn soda
• 1/2 tspn salt

Cream butter and sugar thoroughly. Mix eggs and almond extract. Sift together all dry ingredients and add alternately with the liquid to the creamed mixture.

Force through a pastry tube or cookie press into sticks onto a cold, ungreased cookie sheet. Bake in a hot oven (400 degrees) 12 minutes.

Makes 40 sticks 3-1/2 inches long and 1/2-inch wide.  If desired, dust with confectioner's sugar.

For variety, eliminate the almond extract and flavor as follows:

Cinnamon - Add 1 teaspoon of cinnamon and sprinkle with granulated sugar before baking.
Chocolate - Add 1-1/2 ounces of melted bitter chocolate.

More "Lost" Cookies
Irish Cream Brownies (1984)

Farmer's Banana Drop Cookies (1971)

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