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.) 

Libby's Original Pumpkin Nut Bread (1984)

• 
  2 cups flour
• 2 tspns baking powder
•  1/2 tspn baking soda
• 1 tspn salt
• 1 tspn ground cinnamon
• 1/2 tspn ground nutmeg
• 1 cup Libby's solid pack pumpkin
• 1 cup sugar
• 1/2 cup milk
• 2 eggs, slightly beaten
• 1/4 cup butter, softened
• I cup chopped walnuts or pecans

Preheat oven to 350 degrees. Sift together first 6 ingredients. In mixing bowl, combine pumpkin, sugar, milk, and eggs. Add dry ingredients and butter, mixing until just moistened. Stir in nuts.

Spoon into well-greased 9-x-5-inch loaf pan. Bake 65 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pan. Yields 1 loaf. 

(For 2 mini-loaves, spread batter into 2 well-greased 7 1/2-x-3 1/4-inch loaf pans. Bake 50 minutes.) 

More "Lost" Classic Pumpkin Recipes

Pumpkin Pie Cake (1979)

Pumpkin Granola Bars with Salted Peanuts (1984)

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

Cream of Almond Soup (1939)

• 
  3 cups chicken stock
• 3 tbspns onion, chopped
• 6 stalks celery, cut fine
• 2 cups milk
• 1 cup cream
• 3 tbspns butter, melted
• 3 tbspns flour
• Salt, pepper, Tabasco to taste
• 1/2 tspn almond flavoring (or to taste)
• 6 tbspns almonds, chopped

Simmer together the chicken stock, onion, and celery until tender. Put through a sieve.

Scald milk and cream, and add to above mixture.  Blend and slowly stir butter, flour, and seasonings into mixture.

Stir almond flavoring into mixture. Top with chopped almonds. Serves 6. 

More "Lost" Almond Recipes

Cheese and Olive Loaf (1961)

Peg Bracken's Overnight Almond Macaroons (1960)

(Origin - "Adventures in Good Eating and the Art of Carving" by Duncan Hines and Clara Hines, 1939. This recipe was contributed by  old Mohawk Lodge in Old Forge, New York. Duncan Hines [1880 to 1959] was " was an American pioneer of restaurant ratings for travelers," and penned a food column in newspapers during the 1940s and 1950s.)

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.) 

Duncan Hines' Salted Peanut Cornflake Cookies (1939)

Sesame Seed Cookies with Browned Butter Icing (1984)

Cookies

• 1/2 cup butter
•  1/3 cup sesame seeds
• 1/2 cup butter
• 1 cup sugar
• 1 egg
• 2 tbspns water
• 2 cups flour
• 1 tspn baking powder
• 1/4 tspn salt

Icing

• 3 cups powdered sugar
• 3 tbspns milk
• 1 tspn vanilla
• Browned butter and sesame mixture (remaining from making cookies)

Preheat oven to 350 degrees. Brown 1/2 cup butter and sesame seeds over low heat until golden. Set aside. 

Mix butter, sugar, and egg mixed with water. Add 2 tablespoons sesame seeds to sugar mixture (from browned butter mixture). Stir dry ingredients together, blend into sugar mixture.

Drop by spoonfuls on ungreased baking sheet. Flatten dough with  bottom of greased glass dipped in sugar. Bake at 350 degrees for 8 minutes for a chewy cookie, or until lightly browned for a regular cookie. 

For the icing, blend all ingredients together until smooth. Frost cookies. Yield: 3 dozen.

More "Lost" Nut Recipes

Macadamia Nut Butter Cookies (1967)

California Pistachio Flourless Cake (1976)

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

Fresh Pineapple Macadamia Nut Bread (1965)

• 1-3/4 cups sifted flour
• 2 tspns baking powder
• 1/2 tspn salt
• 1/4 tspn baking soda
• 3/4 cup coarsely chopped Hawaiian macadamia nuts
• 3/4 cup brown sugar, firmly packed
• 3 tspns soft butter
• 2 eggs
• 1 cup finely chopped fresh pineapple (firmly packed)
• 2 tbspns sugar
• 1/2 tspn cinnamon

Sift together the first 4 ingredients. Add nuts to the dry ingredients. 

Cream together sugar, butter, and eggs until fluffy. Stir in half the flour mixture. Add pineapple. Blend in remaining four mixture, and pour into a well-greased 9-x-5-x-3-inch pan. 

Combine topping ingredients...sugar and cinnamon... and sprinkle over top of bread mixture. Bake in 350 degree over for about 1 hour.

More "Lost" Hawaiian Recipes

Hawaiian Mango Brown Betty (1920)

Hawaiian Preserved Figs with Lime (1920)

(Origin - "The Pacifica House Hawaii Cook Book" by Don FitzGerald, 1965)

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.)

Buttermilk Spice Bundt Cake (1973)

• 3 cups all-purpose flour
• 1-1/2 tspn baking soda
• 1 tspn salt
• 1 tspn cinnamon
• 1/2 tspn allspice
• 1/2 tspn nutmeg
• 2 cups golden raisins
• 2 cups water
• 2/3 cup shortening
• 3/4 cup brown sugar, firmly packed
• 3/4 cup granulated sugar
• 2 eggs, slightly beaten
• 1 tspn vanilla
• 1 cup buttermilk or sour milk
• 1 cup chopped nuts
• Sugar Glaze (see below)

Preheat oven to 350 degrees. Grease and flour bundt pan. Mix together flour, baking soda, salt, cinnamon, allspice, and nutmeg, and set aside.

Simmer raisins in water in saucepan until almost all the water is absorbed. Add shortening and stir until melted. Add sugar and stir until dissolved. Pour this mixture into a large bowl. Beat in eggs. Add vanilla.

Mix in flour mixture alternately with buttermilk. Fold in nuts. Pour into bundt pan.  Bake 50 to 60 minutes, or until cake tests done. Cool 10 minutes in pan, then finish cooling on wire rack. Use Sugar Glaze to glisten it.

Sugar Glaze

In a small bowl, combine 1 cup sifted confectioner's sugar, 1 tbspn milk, 1/4 tspn vanilla extract, and 1 tbspn light corn syrup, and beat until smooth. 

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

More "Lost" Buttermilk Recipes

Classic Appalachian Buttermilk Pie (1974)

Baked Molasses Buttermilk Bread (1963)

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

California Orange Waldorf Salad (1980)

• 1 quart apples, diced
• 2 tbspns lemon juice
• 1 cup celery, diced
• 2 cups oranges, peeled and diced
• 1/2 cup raisins
• 1/2 nutmeats (walnuts are traditional for waldorf salads)
• 1 cup mayonnaise

Marinate apples in  lemon juice. Combine apples with remainder of ingredients, and serve on lettuce cups. Serves 12.

More "Lost" Citrus Recipes

Lemonade Cookies (1980)

Orange Juice Waffles with Cream (1980)

(Origin - "Citrus Recipes - A Collection of Favorites from the Citrus Belt"  by Al Fischer and Mildred Fischer, Golden West Publishers, 1980)  

Hawaiian Carrot Cake (1983)

• 3 eggs
• 2 cups sugar
• 1-1/2 cups vegetable oil
• 2 tspns vanilla
• 1 7-oz can crushed pineapple, undrained
• 2 cups grated carrots
• 3 cups cake flour
• 1/2 tspn allspice
• 1 tspn baking powder
• 1 tspn baking soda
• 1 tspn salt
• 1 tspn cinnamon
• 1 tspn nutmeg
• 1 cup chopped macadamia nuts 
• 1 tbspn powdered sugar
• Cream Cheese Frosting (see below)

Preheat oven to 350 degrees. In a large mixing bowl, cream eggs, sugar, and oil. Continue beating and add vanilla, crushed pineapple, and carrots. 

Combine dry ingredients and sift 3 times. Slowly beat dry mixture into batter. Add nuts and blend thoroughly. Pour batter into greased and floured bundt pan. 

Bake for 1 hour, 15 minutes. While warm, dust with powdered sugar, or cool and frost with Cream Cheese Frosting.

Cream Cheese Frosting

• 8-oz cream cheese, softened
• 1/4 cup melted butter
• 1 tspn vanilla
• 1 16-oz box powdered sugar

Combine all ingredients and blend well.

More "Lost" Hawaiian Recipes

Hawaiian Baked Chicken (1965)

Hawaiian Pineapple Pickles (1967)

(Origin - "A Taste of Aloha - A Collection of Recipes from the Junior League of Honolulu", 1983.)

Peg Bracken's Cheese Balls (1960)

"Combine an 8-ounce package of cream cheese with jars of any processed cheese spreads you like --- pimento, blue cheese, etc. --- plus any leftover odds and ends of cheese you have, grated.

"Then add sherry, grated onion, cream, Worcestershire, and/or whatever else you like, to taste.

"Form it into small balls, somewhere between a golf ball and a tennis ball, roll them in crushed nuts, and wrap them individually in aluminum foil before you store them in the refrigerator.

"These are not to hang on the Christmas tree; they are to bring forth, with crackers, for dropper-inners. Small balls are better than one big one, because they're gone before they get that gnawed-in look."

More "Lost" Peg Bracken Recipes
Peg Bracken's Cockeyed Chocolate Cake (1960)

Peg Bracken's Whole-Wheat Tiger Bread (1976)

(Origin - "The I Hate to Cook Book" by Peg Bracken, 1960. NOTE - Author Peg Bracken was a comedy and advertising writer who wrote this best-seller "for everyone, men and women alike, who wants to get from cooking hour to cocktail hour in as little time as possible."  This hilarious, yet excellent, cookbook sold more 3 million copies in the 1960s.)

Banana Pecan Casserole (1981)

• 3 bananas
• 1 cup brown sugar
• 1/4 lb butter
• 1/2 cup raisins
• 1/2 cup pecan halves
• Brandy (optional)

Preheat oven to 325 degrees. Butter a 9-inch square casserole. Cut bananas in half lengthwise, then crosswise in 3-inch sections. 

Cover the bottom with a single layer of bananas, sprinkle with brown sugar, and dot with butter. Add a layer of raisins and pecans. Repeat layers.

Bake in 325 degree oven for 30 minutes. Before serving, pour a little brandy on top.  6 to 8 servings. 

"Good with pork, chicken, and turkey dishes. Sweet enough to spoon over vanilla ice cream for dessert."

More "Lost" Banana Recipes

Banana Spice Cake (1959)

Banana Foster Flambe (1980)

(Origin - "Simply Simpatico" by the Junior League of Albuquerque, New Mexico. 1981.)

Peg Bracken's Overnight Almond Macaroons (1960)

"These are mighty speedy cookies if you remember to mix the oil and oatmeal and sugar together the night before. They have a chewy texture and an almond-macaroon taste."

The night before, mix together:

• 4 cups quick-cooking oatmeal
• 2 cups light brown sugar
• 1 cup vegetable oil

Next morning, mix in:

• 2 beaten eggs
• 1 tspn salt
• 1 tspn almond extract

Drop them from a teaspoon onto a greased baking sheet, bake at 325 degrees, and remove them promptly when they're done.

More "Lost" Peg Bracken Recipes

Peg Bracken's Cockeyed Chocolate Cake (1960)

Peg Bracken's Chewy Fudge-Cake Cookies (1960)

(Origin - "The I Hate to Cook Book" by Peg Bracken, 1960. NOTE - Author Peg Bracken was a comedy and advertising writer who wrote this best-seller "for everyone, men and women alike, who wants to get from cooking hour to cocktail hour in as little time as possible."  This hilarious, yet excellent, cookbook sold more 3 million copies in the 1960s.)

California Pistachio Flourless Cake (1976)

• 2-1/3 cups shelled natural, roasted or roasted salted pistachio nuts
• 1 cup sugar
• 2/3 cup butter, at room temperature
• 5 large eggs, separated
• 1/2 cup fine dry bread crumbs
• Citrus sauce (optional)

Coarsely chop pistachio nuts; set aside 1/3 cup for garnish. In a large bowl, beat 3/4 cup of the sugar with butter until creamy. Add egg yolks, one at a time, beating well after each addition. Gradually sprinkle in bread crumbs and chopped pistachios (about 2 cups) and blend well.

Beat egg whites with remaining 1/4 cup sugar until white hold stiff peaks. Stir half the whiles into batter until blended. Folding in remaining whites.

Spoon batter into a greased, flour-dusted 9-inch cheesecake pan with a removable bottom. Bake in center of a 350-degree oven until top is golden brown and center feels set when lightly touched., 40 to 45 minutes. Let cool in pan on a rack. 

Run a sharp knife around the edge of the cake to loosen, then remove the pan sides. Garnish with whole pistachios. To serve, cut into wedges. Makes 6 to 8 servings.

Citrus Sauce
In a frying pan, combine 4 large eggs, 1/2 cup sugar, 1 teaspoon grated lemon peel, and 1/4 cup each of lemon juice, orange juice, and whipping cream. Cook over medium heatm stirring constantly, until mixture thickly coats a metal spoon, about 8 minutes. Gently rub through a fine strainer, and discard residue. Serve warm or cold. Makes 1-1/2 cups.

More "Lost" Sunset Recipes
Cheddar Cheese Soup with Bacon and Almonds (1960)

Chipped Creamed Beef, Southern Style (1931)

(Origin - "the Best of Sunset - Recipes from the Magazine of Western Living" by the Editors of Sunset Books and Magazine, 1976. "The more than 500 recipes... represent the best of Sunset's collection over half a century...")

Pumpkin Pie Cake (1979)

• 1 1-lb, 13-oz can pumpkin
• 1 13-oz can evaporated milk
• 3 eggs slightly beaten
• 1 large yellow cake mix
• 1 cup sugar
• 1-1/4 tspn cinnamon
• 1/2 tspn nutmeg
• 1/4 tspn ground cloves
• 1/4 tspn ginger
• 1/2 tspn salt
• 1 cup chopped nuts
• 3/4 cup melted butter

Mix pumpkin, milk, and eggs. Add cinnamon, nutmeg, cloves, ginger, salt, and sugar. Beat well.

Pour into a buttered 13-x-9-inch pan.  Sprnkle dry yellow cake mix over the top, then sprinkle the nuts. Drizzle the melted butter over all.

Bake at 350 degrees for 50 minutes. Serves 12 to 16.

More "Lost" Cake Recipes
Banana Spice Cake (1959)
Rose Geranium Cake (1809)

(Origin - "Just Desserts" by the Auxiliary of Presbyterian Intercommunity Hospital in Whittier, California, 1979. Recipe by Marion Austin.)

Farmer's Cinnamon Candied Nuts in Sour Cream Coating (1970)

• 1-1/2 cups pecan or walnut halves
• 1-1/2 cups sugar
• 1/2 cup dairy sour cream
• 2 tbspns butter
• 1 tspn ground cinnamon
• 1 tspn vanilla extract
• 1/4 tspn salt

Combine sugar, sour cream, butter, and salt in a 2-quart heavy saucepan. Place over medium-heat, and stir until sugar is dissolved. Cook to soft ball stage (236 degrees) over medium-low heat. Remove from heat and let stand without stirring for 15 minutes.

Stir in vanilla extract and cinnamon, then continue stirring until mixture begins to thicken and lose its sheen. At this point, add the nuts and blend in, making sure they are all covered.

Turn nuts onto 2 lightly buttered  baking sheets, making little islands. (With a fork and spoon, you can quickly separate these into individuals nuts, if you like.) Let stand to harden and dry. Store in covered container, in refrigerator or freezer. Makes 1-1/4 pounds.

More "Lost" Nuts Recipes
Virginia Peanut Soup (1960)

Butterscotch Nut Bread with Buttermilk (1952)

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

Cheesy Onions with Pecans (1964)

• 18 to 20 small onions
• 1/4 cup butter
• 1/4 cup flour
• 1-1/2 cups milk
• 1/2 cup water
• 1 cup shredded cheese
• 1/2 cup chopped pecans
• 1-1/2 tspns salt

Place onions, 1/2 water, and 1 teaspoon salt in 1-1/2 quart saucepan. Cover and bring to a boil over high heat. Reduce heat, and simmer for 15 minutes or until tender. Drain well.

Melt butter in another saucepan, and stir in flour to make a smooth paste. Add milk and remaining 1/2 teaspoon salt.  Cook until thickened, stirring constantly. 

Add cheese, and stir until melted. Add onions and heat through, stirring gently.  Place in serving dish; sprinkle pecans over onions. Serves 6  to 8. 

More "Lost" Onion Recipes

Old-Style San Francisco French Onion Soup (1884)

White House Scalloped Onions (1887)

(Origin - "Salads and Vegetables - Favorite Recipes of Home Economics Teachers" by Favorite Recipes Press, 1964. This recipe was by Mrs Juanita Patton of Inola High School in Inola, Oklahoma.) 

Virginia Peanut Soup (1960)

• 3 cups chicken broth
• 1 cup peanut butter
• 1-1/3 cup cream or 1 13-oz can evaporated milk
• 1/8 tspn celery salt
• 1/8 tspn onion salt
• 1/8 tspn sugar
• Chopped peanuts

Heat chicken broth to boiling. Add peanut butter, stirring until smooth. 

Season to taste with celery salt and onion salt. Add sugar. Stir in cream or evaporated milk.  Heat, but do not boil. Top with chopped peanuts.  Makes 6 servings.

More "Lost" Peanut Recipes
Peanut Butter Wafers (1934)

Peanut Cake (1911)

(Origin - "Recipes from Great American Inns" published by Benson & Hedges, 1981. This recipe is from the Wayside Inn in Middleton, Virginia, established in 1797. This recipe is one of their famed specialty dishes.)