Banana Cake with Milky Way Frosting (1980)

• 6 large bananas, mashed
• 2 tspns baking soda
• 2 cups sugar
• 2/3 cup butter
• 3 eggs, unbeaten
• 1 tspn vanilla
• 3 cups sifted flour
• 1/2 tspn salt
• Milky Way Frosting (see below)

Preheat oven to 350 degrees. Mash bananas, add baking soda and vanilla, and set aside. Cream butter and sugar, adding eggs one at a time, beating after each addition.

Stir in banana mixture alternately with flour and salt. Bake for 40 minutes in a tube pan, or 3 or 4 layers in 9-inch cake pans. When cake has cooled, ice with the following frosting:

Milky Way Frosting

• 1 1/4 cups brown sugar
• 2 tbspns flour
• 7 tbspns milk
• 1 tbspn butter
• 3 Milky Way candy bars

Slice the Milky Ways into small pieces. Bring the sugar, flour, milk, and butter to a boil. Boil for 2 minutes. Add Milky Way pieces, and beat until ready to spread. 

More "Lost" Cake Recipes

Louisiana Praline Cake (1959)

Marshmallow Cream Cake (1978)

(Origin - "Miss Daisy Entertains" by Daisy King, owner of Miss Daisy's Tearoom in Nashville, Tennessee, 1980.) 

Irish Butterscotch (1978)

• 
  1 cup granulated sugar, sifted
•  1/2 cup light brown sugar, firmly packed
• 1 tspn cider vinegar
• 1/2 cup light corn syrup
• 1/4 cup water
• 1/2 cup butter, cut in small pieces
• 1/2 tspn vanilla

Lightly greased sides of saucepan.

Add sugars, vinegar, corn syrup, and water. Cook over low heat, stirring constantly with a wooden spoon, until sugar is dissolved. You should not be able to feel sugar grains when you rub the spoon against the side of the saucepan.

Remove from heat and, with a damp paper towel or small sponge, wipe any remaining grains from the sides of the pan above the liquid level.  Start the syrup boiling and clip on the candy thermometer. 

Cook over low heat, adding butter bit by bit while stirring constantly, until thermometer registers 300 degrees.  Remove from heat, and stir in vanilla.

Pour onto well-oiled baking sheet. Cool until surface is just barely warm to the fingers. Then, with a spatula, turn the mass over and with your hands, pull; and stretch as thin as possible.

Break into irregular eating-size pieces and cool. Store in airtight containers in layers separated by sheets of waxed paper.  Yield: about 1 lb. 

More "Lost" Candy Recipes

Aunt Bee's Cashew Fudge (1960)

Brown Sugar Easter Eggs (1950)

(Origin - "Anita Pritchard's Complete Candy Cookbook" by Anita Pritchard, 1978.)

Charlie Brown's Peanut Brittle (1969)

• 
  2 cups granulated sugar (or 1 cup granulated, 1 cup brown sugar)
• 1/2 cup light corn syrup
• 1 cup water
• 2 1/4 cups Spanish peanuts
• 1 tspn butter
• 1/4 tspn baking soda

Stir sugar, syrup, and water over low flame until sugar is dissolved. Continue to cook until candy thermometer registers 240 degrees (about 15 minutes). 

Meantime, spread peanuts evenly over large, well-buttered cookie sheet.  Cook syrup 10 to 15 minutes longer or until it beings to turn golden in color. Mix in butter and soda. 

Pour immediately over peanuts. Pour evenly and not too thick. When hard, break into pieces and store in airtight can or jar.

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.)

Betty Crocker's Classic Candy Cane Cookies (1963)

• 
  1 cup shortening (1/2 butter)
• 1 cup sifted confectioners' sugar
•  1 egg
• 1 1/2 tspns almond extract
• 1 tspn vanilla
• 2 1/2 cups Gold Medal flour
• 1 tspn salt
• 1/2 tspn red food coloring
• 1/2 cup crushed peppermint candy
• 1/2 cup granulated sugar

Heat oven to 375 degrees. Mix shortening, sugar, egg, and flavorings thoroughly. Sift flour, then flour mix with salt. Stir into shortening mixture. 

Divide dough in half. Blend red food coloring into one half of dough. 

Using 1 teaspoon of dough, roll a 4-inch strip from each color. For smooth even strips, roll them back-and-forth on lightly floured board. Place the two strips side-by-side, press together lightly, and twist like rope. 

For best results, complete cookies one at a time. If all the dough of one color is shaped first, strips become too dry to twist. Place on ungreased baking sheet. Curve top down to form handle of cane. 

Bake about 9 minutes until lightly browned. While still warm, remove from making sheet with spatula and sprinkle with mixture of sugar and crushed peppermint candy.  Makes about 4 dozen cookies.

(Note - If you use Gold Medal self-rising flour, omit salt.)

More "Lost" Cookie Recipes

Ginger Cookies Eggless (1917)

Hollywood Bowl Cowboy Cookies (1984)

(Origin - "Betty Crocker's Cooky Book" published by General Mills, 1963. Yes, mine is a First Edition!) 

Farmer's Chocolate Candy Turtles (1970)

• 
  1/2 lb soft caramels (25)
• 2 tbspns heavy cream
• 1 1/4 lbs pecan halves
• 4 squares semisweet chocolate 

Melt caramels with cream over hot water. Let cool about 10 minutes.

Arrange pecan halves in groups of 3 on lightly greased baking sheet (1 for head of turtle, 2 for legs).

Spoon melted caramels over nuts, leaving tips showing. Let stand at least 30 minutes. 

Melt chocolate over hot water. Remove from water and stir until smooth. Cool, and spread over caramel of turtles. Do not cover nut tips. Makes 24 turtles. 

More "Lost" Farmer's Candy Recipes

Farmer's Apricot Pecan Candy (1970)

Farmer's Chocolate Caramels (1970)

(Origin - "Homemade Candy" by the food editors of Farm Journal, 1970.)

Hershey's Chocolate Bon Bons (1982)

• 
  1/3 cup butter, softened
• 1/4 cup heavy cream
• 1 1/2 tspns vanilla
• 3 cups confectioner's sugar
• 3 oz Hershey's unsweetened baking chocolate, melted
• 1/3 cup flaked coconut
• 1/8 to 1/4 tspn peppermint extract
• 1/4 tspn rum extract

Combine butter and heavy cream in small bowl. Add vanilla. Gradually add confectioner's sugar and melted baking chocolate, and blend thoroughly.

Shape into 1-inch balls and place on waxed paper-covered tray. Cover and chill. Remove from refrigerator 20 minute before dippping.

Divide chilled balls into 3 parts. Add 1/3 cup flaked coconut to the first part, 1/8 to 1/4 teaspoon peppermint (or pure mint) extract to the second, and 1/4 teaspoon rum extract to the third.  Shape into balls again, and chill. Serves about 4 dozen.

More "Lost" Candy Recipes

Coffee Bon Bons (1974)

Vermont Maple Caramels (1936)

(Origin - "Hershey's Chocolate and Cocoa Cookbook" published by Ideals, 1982.) 

Candy Cane Popcorn (1984)

• 
  4 quarts popped popcorn
• 2 cups whole nuts (pecans, cashews, peanuts)
• 3 cups miniature marshmallows
• 1 1/2 cups spiced gumdrops
• 1 cup butter
• 1 1/2 cups sugar
• 1/2 cup light corn syrup
• 1 tspn vanilla 

Mix popcorn, nuts, marshmallows, and gumdrops in large mixing bowl. Melt butter in heavy saucepan, and add sugar and corn syrup.

Bring to a boil, stirring, and simmer 3 minutes. Add vanilla, and blend well. Pour over popcorn mixture, and mix well. Let stand for 2 minutes. 

With hands dampened in cool water, shape into a candy cane. Arrange on a baking sheet to set. Wrap in plastic to store. Store in cool place. Serves 20.

More "Lost" Popcorn Recipes

Popcorn Bread Pudding (1887)

Cheddar Cheese Soup with Bacon and Almonds (1960)

(Origin - "Utah Dining Car Cookbook" by the Junior League of Ogden, Utah, 1984.) 

Aunt Bee's Cashew Fudge (1960)

• 
  1/2 cup butter
•  1 cup packed brown sugar
• 1/4 cup milk
• 1-3/4 to 2 cups sifted confectioners' sugar
• 1 cup cashews

Grease a 9-inch square pan. In a saucepan, melt the butter and add the brown sugar. 

Cook over low heat for 2 minutes, stirring constantly. Add the milk, and continue cooking, stirring until the mixture boils. Remove from heat and allow to cool.

Gradually add the confectioners' sugar until the mixture is of fudge consistency. Add the nuts. Spread om the prepared pan and cool. Makes 36 pieces.

More "Lost" Fudge Recipes

Missouri Fudge Bars (1955)

Kentucky Bourbon Fudge Cake (1983)

 

(Origin - "Aunt Bee's Mayberry Cookbook" by Ken Beck and Jim Clark. Recipes based on the 1960 to 1968 television series "The Andy Griffith Show." Cookbook published in 1991.)

Texas Buttermilk Pralines (1953)

• 3 cups sugar
• 1 tspn baking soda
• 1 cup buttermilk
• 1 tspn vanilla
• 1 tbspn butter
• 3 or more cups of pecans

Cook sugar, buttermilk, baking sioda, and butter until ti forms a soft ball in water.

Add vanilla and pecans. Cool. Drop by spoonfuls onto waxed paper.  

More "Lost" Recipes from Longview, Texas

Cinnamon Butter Sticks (1953)

Scalloped Oysters and Corn (1953)

(Origin - Longview Charity League Cookery of Longview, Texas, 1953.  Recipe by Mrs. H.M. Harrington.)

Classic Butterscotch Candies (1904)

"Five tablespoons molasses, four tablespoons sugar, four tablespoons water,Two tablespoons butter.

"Let boil until when dropping a little in cold water, it will be brittle. Put in a pinch of baking soda before taking off stove. 

"Pour into buttered tins, and when cool enough, mark in squares."

More "Lost" Candy Recipes
Marshmallow Date Roll with Walnuts (1957)

Old-Fashioned Divinity Candy with Walnuts (1935)

(Origin - "Davis Baking Powder Cook Book - Good food and good humor are the chief requirements of health and happiness" published by the R.B Davis Company of Hoboken, N.J., 1904.)

Brown Sugar Easter Eggs (1950)

• 1/2 cup sweetened condensed milk
• 1/4 cup brown sugar
• 1/2 tspn vanilla
• 1 cup sifted confectioner's sugar

Blend milk and brown sugar thoroughly. Cook over boiling water for 4 minutes or until mixture thickens. 

Remove from heat and add vanilla and confectioner's sugar gradually. Blend thoroughly.

Form into 2 eggs, and decorate with candies and fruits.

More "Lost" Culinary Arts Institute Recipes
Sour Cream Brown Sugar Cookies (1950)

Chocolate Upside-Down Cake (1950)

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

Pumpkin Candy (1837)

• 1-1/2 lbs uncooked pumpkin meat (from a 3 or 4-lb pumpkin)
• 2 cups sugar
• Thinly pared rind of 3 lemons
• 1 cup fresh lemon juice

Cut pumpkin meat into uniform strips, 4 by 2 inches and 1/4 inch thick. Put the strips in a bowl, and sprinkle with sugar.

Cut the lemon rind into narrow strips. Add to the pumpkin and pour lemon juice over all. Let the mixture stand at least 12 hours or overnight. 

Put the mixture in a covered saucepan, bring to a simmer, and simmer gently until the pumpkin becomes translucent but is still firm, about 1 hour. 

Remove strips with a slotted spoon and drain on paper towels. Let them dry for 12 hours or overnight. Roll them in granulated sugar or eat them plain. You can also cover them with the syrup and store, refrigerated, where they will keep several weeks.  Makes 3 cups. 

More "Lost" Candy Recipes

Farmer's Apricot Pecan Candy (1970)

Farmhouse Buttered Dates with Cashews (1970)

(Origin - "I Hear America Singing - The Cooks and Recipes of American Regional Cuisine" by Betty Fussell, published by Penguin Books, 1986. Author found this recipe in 'Directions for Cookery' by Eliza Leslie, 1837. The original recipe was of Native American origin.) 

Coffee Bon Bons (1974)

• 1 cup butter
• 3/4 cup powdered sugar
• 1 tspn vanilla
• 1-3/4 cups flour
• 1-1/2 tbspns instant coffee
• Frosting (see below)

Cream the butter and sugar; beat until light. Blend in vanilla, coffee, and flour gradually. Chill.

Shape into 1-inch balls. Bake 15 minutes at 350 degrees. Dip warm cookies into powdered sugar or frost with the following:

• 1-3/4 cups powdered sugar
• 1-1/2 tbspns cocoa
• 2 tbspns butter
• 2 tbspns hot coffee (or milk)
• 1/2 cup nuts, chopped

Combine all the ingredients except nuts and frost. Sprinkle with nuts

More "Lost" Coffee Recipes

Coffee Bread Pudding (1979)

Coffee Mousse (1885)

(Origin - "No Regrets Cookbook" by the Junior League of Portland, Oregon, 1974.)

New Orleans Prize-Winning Pralines (1967)

• 1/2 cup pecans
• 1 cup brown sugar
• 2/3 cup cane sugar
• Pince of salt
• 2 tbspns butter
• 1/2 tspn vanilla
• Milk, to moisten

Combine sugar, salt, pecans, and butter. Gradually add enough milk to moisten, and place all in a heavy pot.

Cover over low heat, stirring constantly until mixture comes to a boil. Continue cooking to soft ball stage. 

Remove from fire, add vanilla, and beat well. Drop on waxed paper by spoonfuls. Try to get the same amount of nuts in each one.

(Note - Prize won at the St Tammany Parish Fair.)

More "Lost" Recipes from Bayou Cookbook

New Orleans Orange Buttermilk Cake (1967)

New Orleans Bacon Muffins (1967)

(Origin - "Bayou Cook Cook" by Lucile Barbour Holmes. First published in 1967. Republished in 1990 by Pelican Publishing Company.)

Hershey's Chocolate Pecan Pralines (1934)

• 1 cupful granulated sugar
• 1 cupful light brown sugar or maple sugar, packed
• 1/2 cupful, light cream
• 1/4 tspn salt
• 2 squares Hershey's baking chocolate
• 1 tbspn butter
• 1 cupful coarsely chopped pecans
• 1 tspn vanilla

Combine sugars, cream and salt in saucepan. Cook over medium heat, stirring constantly to 228 degrees on candy thermometer. 

Remove from heat, and add the baking chocolate (broken into small pieces), the butter, and pecans. Return to heat, stirring constantly. Cook to soft-ball stage, 234 degrees. 

Remove from heat, flavor with vanilla, and cool for 5 minutes. Beat 10 to 15 seconds or until slightly thickened. Quickly drop candy by large spoonfuls onto greased plates or waxed paper.  If mixture becomes too thick to drop, stir in a tablespoonful of hot water.  Yield: about 2 dozen pieces.

More "Lost" Candy Recipes

Farmer's Chocolate Caramels (1970)

Classic Coffee Divinity Candy (1969)

(Origin - "Hershey's 1934 Cookbook" by the Hershey Chocolate Company. Republished in 1971.)

Candy Easter Eggs (1950)

• 1/2 cup sweetened condensed milk
• 1/4 cup brown sugar
• 1/2 teaspoon vanilla extract
• 1 cup sifted confectioner's sugar

Blend sweetened condensed milk and brown sugar thoroughly. Cook over boiling water 4 minutes or until mixture thickens.

Remove from heat and add vanilla and confectioner's sugar gradually. Blend thoroughly.  

Form into balls, and decorate with tiny candies and fruits.  Make 2. 

More "Lost" Candy Recipes
Classic Coffee Divinity Candy (1969)

Vermont Maple Caramels (1936)

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

Crushed Heath Bar Meringue (1975)

• 6 egg whites
• 2 tspns vanilla
• Dash of salt
• 1/2 tspn cream of tartar
• 2 cups sugar
• 6 Heath Bars, chilled and crushed
• 2 cups heavy cream, whipped
• Dash of salt

Preheat oven to 275 degrees. Have egg whites at room temperature, add vanilla, cream of tartar, and dash of salt. Beat to soft peaks, gradually adding sugar, beating until stiff peaks are formed.

Cover 2 cookie sheets with plain brown paper. Draw a 9-inch circle on each, and spread meringue evenly with the circle. Bake 1 hour.

Turn off heat, and let dry in oven with door close for at least 2 hours. Fold crushed candy and dash of salt into whipped cream. Spread between meringue layers, and on top and sides and of meringue (ice like 2-layer cake). 

Chill at least 8 hours. Top with crushed Heath Bars. Serves 16.

More "Lost" Candy Recipes
Classic Coffee Divinity Candy (1969)

Vermont Maple Caramels (1936)

Old-Fashioned Divinity Candy with Walnuts (1935)

Origin - "Virginia Hospitality" by The Junior League of Hampton Roads, 1975.)

Christmas Gum Drop Buttermilk Bundt Cake (1973)

• 1 12-oz package gum drops, chopped (remove all licorice drops)
• 3 cups all-purpose flour
• 4 tspns baking powder
• 1 tspn salt
• 1 tspn mace
• 1 cup shortening
• 1-3/4 cups sugar
• 1 tbspn vanilla
• 4 eggs
• 1-1/4 cups buttermilk or sour milk
• Vanilla glaze (see below)

Preheat oven to 375 degrees. Grease Bundt pan well and lightly flour it. Combine flour, baking powder, salt, and mace. Blend in gum drops and be sure that all are separated and coated well.  Set aside to use later.

In a large bowl, cream shortening and sugar until fluffy. Stir in vanilla. Add eggs, beating well after their addition. Add flour mixture alternatively with buttermilk, beating after each addition. 

Spoon batter into prepared pan. Bake for 45 to 50 minutes, or until cake tests done. Cool in pan 10 minutes before turning out. Continue cooling on wire rack. "Vanilla glaze makes it merry."

Vanilla Glaze

• 1 cup sifted confectioner's sugar
• 1 tbspn milk
• 1/4 tspn vanilla extract
• 1 tbspn light corn syrup

In a small bowl, combine all ingredients. Use a rubber spatula or large spoon, and put glaze on top of cooled cake. Then use a table knife to spread around top of cake wedges. The glaze will then run down the sides slowly and beautifully. 

More "Lost" Christmas Cakes

Civil War Christmas Cake (1862)

Christmas Ribbon Cake (1963)

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

Farmer's Christmas Chocolate Peanut-Butter Balls (1970)

• 1 cup smooth peanut butter
• 6 oz chocolate chips
• 2 squares semisweet chocolate
• 8 oz pitted dates, cut fine
• 1 cup sifted confectioner's sugar
• 1 cup finely chopped nuts
• 1 tbspn soft butter
• 1 1-inch square of parrafin wax

Combine peanut butter, dates, sugar, nuts, and softened butter in bowl, and mix thoroughly. Shape into 1-inch balls, and place in refrigerator while preparing the chocolate for coating.

Melt chocolate chips, semisweet chocolate, and paraffin in top of double boiler.

Remove candy balls from refrigerator. Hold balls between two forks and dip in melted chocolate. Place on wire rack until chocolate coating sets.

Store in a cool place, in covered container. Makes 48 balls, or 1-3/4 pounds.

More "Lost" Christmas Candy

Farmer's Christmas Chocolate Ribbon Candy (1970)

Farmer's Christmas Fudge with Pineapple, Cherries, Nuts(1970)

(Origin - "Homemade Candy" by the food editors of Farm Journal, 1970.)

Libby's Pumpkin Fudge (1984)

• 3 cups sugar
• 3/4 cup butter
• 2/3 cup evaporated milk
• 1/2 cup Libby's solid pack pumpkin
• 1 tspn pumpkin pie spice
• 12 ozs butterscotch morsels
• 7 ozs (1 jar) marshmallow creme
• 1 cup chopped almonds, toasted
• 1 tspn vanilla extract

In a heavy saucepan, combine sugar, butter, milk, pumpkin, and spice. Bring to a boil, stirring constantly. Continue boiling over medium heat, stirring constantly until mixture reaches 234 degrees on candy thermometer, about 10 minutes.

Remove from heat. Stir in butterscotch morsels. Add marshmallow creme, nuts, and vanilla, mixing until well-blended. 

Quickly pour into greased 13-x-9-inch pan, spreading just until even. Cool at room temperature, and cut into squares. Store tightly wrapped in refrigerator. Makes 3 pounds of candy.

More "Lost" Pumpkin Recipes
Classic Libby's Pumpkin Spice Cookies (1984)

Pumpkin Pie Cake (1979)

(Origin - "The Great Pumpkin Cookbook" by the home economists in Libby's Home Economics & Consumer Service Dep't, 1984)