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.) 

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.) 

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.)

Turkey Cream Stew with Peas (1976)

• 
  1/3 cup butter
• 1/3 cup flour
• 1 cup cream or evaporated milk
• 1 1/4 cups turkey or chicken broth
• 2 cups diced turkey
• I cup each: drained peas, diced carrots, tiny whole white onions
• 1/4 cup California sherry (optional)

Melt butter, stir in flour. Add cream and broth. Cook, stirring constantly, until mixture boils and thickens. 

Add all other ingredients. Heat gently, but thoroughly. Serve on hot biscuits or with egg noodles or rice. 

More "Lost" Turkey Recipes 

Deviled Turkey (1890)

Turkey and Crab Stuffed Squash on the Half Shell (1960)

(Origin - "California Five-in-One Cookbook" by Al Fischer and Mildred Fischer. Published by Golden West Publishers, 1976.)

Monticello Apple Pandowdy (1935)

• 6 apples
• 1-1/2 cups molasses
• 1 tspn nutmeg
• 2 tspns cinnamon
• 1/2 tspn ground cloves
• Pie crust
• Cream

Pare and core the apples and cut into small pieces. Cover with cold water and let stand for 10 minutes. Remove apples from water and drain.

Into a buttered baking dish, place the apples and cover with molasses and spices. Cover with a pie crust and bake in moderate oven, 350 degrees, until done, about 1 hour. 

When cold, break the crust into the apple mixture and place on fire to simmer for a few minutes. When well cooled, serve with cream.

More "Southern Cook Book" Recipes
Hot Frosted Coffee Gingerbread (1935)
Old-Fashioned String Beans and Bacon (1935)

(Origin - "The Southern Cook Book of Fine Old Recipes - 322 Old Dixie Recipes" by Lillie S. Lustig, Claire Sondheim, and Sarah Rensel, published by Culinary Arts Institute, 1935.)