Butterscotch Marshmallow Brownies (1978)

• 1/2 cup butterscotch pieces
• 1/4 cup butter
• 3/4 cup flour
• 1/3 cup brown sugar, firmly packed
• 1 tspn baking powder
• 1/4 cup chopped nuts
• 1/4 tspn salt
• 1/2 tspn vanilla
• 1 egg
• 1 cup miniature marshmallows
• 1 cup semi-sweet chocolate pieces

Melt the butterscotch pieces and butter in a 3-quart saucepan, stirring constantly. Remove from heat and cool. Add flour, brown sugar, baking powder, salt, vanilla, and egg to butterscotch mixture. 

Fold marshmallows, chocolate pieces, and nuts into saucepan mixture until evenly combined. Spread in a greased 9-inch square baking pan. Bake at 350 degrees for 20 to 25 minutes. Do not overbake. Center will be jiggly, but becomes firm upon cooling.

More "Lost" Brownie Recipes

Irish Cream Brownies (1984)

Original Toll House Triple-Layer Brownies with Butterscotch (1980)

(Origin - "The Ruby Valley Friendship Club Cookbook," published in 1978 in Ruby Valley, Elko, Nevada. Recipe by Sandy Neff.)

Mile High Coffee Marshmallow Pie (1955)

• 1 9-inch baked pie shell
• 30 marshmallows
• 1 cup very strong black coffee
• 1 tbspn butter
• 1 cup of cream (whipped to make 2 cups)
• 1/2 cup chopped nuts

Cut marshmallows into quarters. Put butter into hot coffee. Fold in quartered marshmallows.

Let cool until quite stiff, then fold in whipped cream. Pour into baked pie shell. Sprinkle top with nuts. 

Refrigerate. Serves 6. 

More "Lost" Coffee Recipes

Betty Crocker's Original Coffee and Spice Drop Cookies (1950)

Coffee Cloud Cake with Coffee Butter Frosting (1963)

(Origin - "Cook Book" published by The Congressional Club, Washington D.C., 1955. The Congressional Club was founded as a women's club in 1908, and included spouses of the President, Vice-President, cabinet members,  Congress members, and "women members of Congress." This recipe was provided by Dorothy M. Wiley, married to Sen Alexander Wiley of Wisconsin.)

Chocolate Marshmallow Brownies with Butterscotch (1982)

• 1/2 cup (1/2 of a 6 oz package) butterscotch pieces
• 1/4 cup butter
• 3/4 cup all-purpose flour
• 1/3 cup firmly packed brown sugar
• 1 tspn baking powder
• 1/4 tspn salt
• 1/2 tspn vanilla
• 1 egg
• 1 cup miniature marshmallows
• 1 cup (6 oz package) semi-sweet pieces
• 1/4 cup chopped walnuts
• Icing (see below)

Melt in a 3-quart saucepan over medium heat, the butterscotch pieces and butter, stirring constantly. Remove from heat and cool to lukewarm. 

Add flour, brown sugar, baking powder, salt, vanilla, and beaten egg into butterscotch mixture in saucepan. Mix well. Fold marshmallows, chocolate pieces, and nuts into butterscotch batter. 

Spread into greased pan. Bake at 350 degrees for 20 to 25 minutes. Center will be soft, but becomes firm upon cooling. 

Icing

Combine 1-1/2 cups powdered sugar, 1/2 tspn vanilla, and enough mile to make icing of spreading consistency.

More "Lost" Brownies Recipes

Irish Cream Brownies (1984)

Original Toll House Peanut Butter Brownies (1980)

(Origin - "the Washington Cookbook" by Steven D. Harvey, published in 1982. "the Washington Cookbook is a fine collection of recipes gathered from all around the State of Washington.")

Marshmallow Cream Cake (1978)

• 2 cups sifted cake flour
• 2 cups sugar
• 1/4 cup light cream
• 3/4 cup milk
• 6 egg whites
• 2 tspns baking powder
• 1/2 tspn salt
• 1 tspn vanilla
• 1/2 tspn almond extract
• Marshmallow Frosting (see below)

Sift the flour and sugar together into a large mixing bowl. 

Heat the cream and milk in a saucepan until bubbles appear around the edges. Gradually beat into the flour and sugar mixture with an electric mixer set at low speed. Continue beating batter until lukewarm.

Beat the egg whites until soft peaks form. Then add the baking powder and salt, and continue beating until stiff but not dry. Stir the almond extract into the batter, then fold in the egg whites a little at a time with a rubber spatula. Fold after each addition only until blended.

Turn the batter into an ungreased 9-inch or 10-inch tube pan. Bake at 350 degrees for 40 to 50 minutes, or until the cake is golden and the top springs back when lightly touched. 

Invert the pan on a funnel and cool for 1 hour. Loosen the sides with a spatula and remove to a serving plate.  Frost the top and sides with Marshmallow Frosting.

Marshmallow Frosting

• 3/4 cup while corn syrup
• 2 egg whiles (1/2 cup)
• 1/8 tspn salt
• 1 tspn vanilla
• 1 cup marshmallows, cut fine

Heat the corn syrup in a small saucepan until bubbles appear around the edge. Beat the egg whites with an electric mixer until foamy. Add the salt and beat until stiff but not dry. 

Slowly pour the hot syrup over the beaten eggs. Continue beating until the mixture is fluffy and hangs in peaks from the beaters. Fold in the vanilla and cut marshmallows.

More "Lost" Recipes with Marshmallows

Chocolate Bourbon Cream Pie (1983)

Marshmallow Date Roll with Walnuts (1957)

(Origin - "Woman's Day Old-Fashioned Desserts" by Barbara Myers, 1978.)

Sweet Potato Bourbon Souffle with Marshmallows (1935)

"Bake enough sweet potatoes to make a casserole 3/4 full.  After baked, cool, and remove pulp from potatoes. Put into bowl to beat. Add:

• 3 eggs
• 1/2 cup sugar, brown or white
• 1/2 stick of butter 1/4 cup)
• 1/2 cup Bourbon
• 1/2 cup raisins (optional)
• 1/2 cup pecans. chopped
• 1 tspn vanilla

"Beat this mixture well, and pour into casserole. Should be thicker than pancake batter. Cover the top with marshmallows, and bake in oven at 350 degrees until fully heated and marshmallows lightly browned. 

"My grandmother always served this when the minister came for Sunday dinner, because she knew it was his favorite dish. She never had the heart to tell him the ingredients."

(Origin - "Cookery Now and Then - 1776 to 1976" by the Daughters of the American Revolution, Sacramento chapter, 1976.  Recipe was by Peggy Daniell.)

More "Lost" Boozy Desserts
Kentucky Bourbon Fudge Cake (1983)

Banana Foster Flambe (1980)
Brandy Alexander Souffle (1978)

Pink Squirrel Pie with Liqueurs (1977)

Harvey Wallbanger Bundt Cake (1973)

Marshmallow Date Roll with Walnuts (1957)

• 1 lb California dates, cut fine
• 3 dozen graham crackers, rolled into fine crumbs
• 1/2 cup cream
• 1 lb marshmallows, cut fine
• 1 cup crushed walnuts

Mix together dates, walnuts, graham cracker crumbs, and marshmallows.  Add cream to bind, as needed.  Form in balls.  Roll in crumbs of 6 graham crackers.  

Wrap in wax paper, and store in refrigerator to chill.  Slice thin and serve with whipped cream

(Origin - "Date Magic - from Sunny California's Fabulous Coachella Valley" by the California Date Growers Association, 1957.)

More "Lost" Date Recipes

Farmhouse Buttered Dates with Cashews (1970)

Oatmeal Coconut Cookies with Dates, Figs (1935)

Queen Elizabeth Cake (1961)

Chocolate Bourbon Cream Pie (1983)

• 1 8-1/2 oz box chocolate wafers
• 1/2 cup butter, melted
• 21 large marshmallows
• 1 cup evaporated milk, heated
• 2 cups heavy cream whipped
• 4 tbspns, bourbon
• Unsweetened chocolate, grated

Crush chocolate wafers.  Stir wafer crumbs into melted butter. Pat mixture into a 9-inch pie pan, and bake at 350 degrees for about 10 minutes, just to set.  Cool.

Melt marshmallows in hot evaporated milk, stirring over low heat.  Cool.  Fold whipped cream into marshmallow mixture.  Stir in bourbon.  Pour into chocolate wafer crumb crust. 

Chill 3 to 4 hours.  Sprinkle generously with grated unsweetened chocolate.  Serves 8.

(Origin - "Thru the Grapevine - Finger Lakes Region Cookbook" by Junior League of Greater Elmira-Corning, New York, 1983.)

Other "Lost" Boozy Desserts

New Orleans Holiday Pudding with Rum, Brandy (1941)

Kentucky Bourbon Fudge Cake (1983)

Pink Squirrel Pie with Liqueurs (1977)

Lemon Marshmallow Refrigerator Cake (1939)

• 24 marshmallows cut fine and soaked 30 minutes in 1 pint whipping cream
• 2 tbspns gelatine, softened for 5 minutes in 1/2 cup cold water
• 1 1/2 cups sugar, brought to a boil with 1 1/2 cups water
• 1/2 cup Sunkist lemon juice

Add sugar syrup to gelatine mixture, then add 1/2 cup Sunkist lemon juice.  Let cool.

When beginning to stiffen, fold in marshmallows and cream, which have been beaten stiff.  

Pour into an 8 or 9-inch springform pan line with 18 to 24 ladyfingers. Top with ladyfingers. Chill or 6 to 8 hours. Serves 12.

(Origin - "Sunkist Lemons Bring out the Flavor!" by the California Fruit Growers Exhange, 1939.)

More "Lost" Lemon Recipes

German Lemon Coffee Cake (1906)

Lemon Cheese Tarts (1951)

Curried, Lemony Cream of Chicken Soup (1960)

Rum-Flambeed Lemon Mushrooms (1978)

Pineapple Marlow (1934)

• 16 marshmallows
• 1/2 pint whipping cream
• 1 cup crushed pineapple

Steam marshmallows and pineapples until marshmallows are liquified.  

When cool and slightly stiffened, combine with beaten whipping cream.  Pour into trays and freeze without stirring.

(Origin - Memo Book dated November 24, 1934. Noted as "Recipes gotten from other women." Author unknown.)



More Deliciousness from this 1934 Memo Book

Peanut Butter Wafers (1934)

Pink Squirrel Pie with Liqueurs (1977)

• 24 almond macaroons, crushed
• 24 marshmallows
• 3 tbspns butter, melted
• 1 1/2 oz white creme de menthe liqueur
• 1 1/2 oz creme de noyaux liqueur
• 3/4 cup milk
• 2 cups whipping cream
• Red food coloring

Combine crushed macaroons and melted butter.  Press into a 9-inch pie place and bake at 350 degrees for 5 minutes.  

In the top of a double-boiler set over boiling water, melt marshmallows in milk.  Cool.  Add food coloring and both liqueurs. 

Fold whipped cream into marshmallow mixture. Pour filling into prepared pie shell.  Chill or freeze.  

Garnish with additional whipped cream, if desired Serves 6 to 8.

(Origin - "Southern Sideboards" by the Junior League of Jackson, Mississippi, 1977. Recipe by Mrs. Wilbur H. Knight.)

Related delicious desserts

Grasshopper Pie (1978)

Harvey Wallbanger Bundt Cake (1973)

Rum Maple Pecan Pie in Brandy Pastry (1978)