Raspberry and Apple Bread Pudding (1986)

• 
  4 eggs
• 3/4 cup sugar
• 1/3 cup flour
• 3 cups heavy cream
• 4 brioches (about 1/2 lb)
• 2 medium-size green apples
• 1 tbspn butter
• 1 pint raspberries (or sliced strawberries)
• 2 tbspns sifted confectioner's sugar

Stir together the eggs, sugar, and flour, and add the cream gradually to form a smooth mixture. 

Trim the crusts from the brioches. Cut them into slices and then into triangles. Peel, core, and slice the apples.

Butter a 1-1/2 quart souffle dish, and layer a third of the brioches slices in it. Cover it with a layer of half the apples. Add a third of the egg custard mixture.  Arrange another layer of a third of the brioche, the remaining apples, and all of the berries. Slowly add the remaining custard, and cover with the remaining brioche slices and the rest of the custard. 

Bake for 50 to 60 minutes at 350 degrees, until the custard has set and the brioche is delicately browned. Sprinkles with the confectioner's sugar, and serve at room temperature. Serves 8. 

More "Lost" Bread Puddings

Coffee Bread Pudding (1979)

New Orleans Bourbon Bread Pudding (1984)

(Origin - "American Bistro" by Irena Chalmers and Friends, 1986.) 

Mississippi Mile-High Raspberry Pie (1978)

• 1 9-1/2-inch pie shell, unbaked
• 1/2 cup slivered almonds
• 1 10-oz package frozen raspberries, thawed
• 3 egg whites
• 1 tbspn lemon juice
• 1 cup sugar
• 1 tspn almond extract
• 1 cup whipping cream, whipped

Prepare unbaked pie shell, and press almonds into it. Bake until golden brown at 450 degrees, about 10 to 12 minutes.  

Mix raspberries, egg whites, lemon juice, sugar, and almond extract, and beat until very stiff. 

Fold in whipped cream. Spoon into pie shell, and freeze at least 5 hours. Removed from freezer 15 minutes before serving. Serves 10 to 12.

More "Lost" Recipes from"Southern Sideboards"

Shrimp Stroganoff (1978)

Pink Squirrel Pie with Liqueurs (1977)

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

White House Raspberry Sherbet (1887)

• 2 quarts of raspberries
• 1 cupful of sugar
• 1-1/2 pint of water
• Juice of 1 large lemon
• 1 tablespoonful of gelatine

Mash the berries and sugar together, and let them stand for two hours.  Soak the gelatine in cold water, and cover. Add 1 pint of water to the berries, and strain. 

Dissolve the gelatine in a half a pint of boiling water, add this to the strained mixture, and freeze.  

(Origin - "The Original White House Cook Book" by Mrs. F.L. Gillette and Hugo Ziemann, 1887.)

More "Lost" Ice Cream Recipes
French-Fried Ice Cream with Marsala Wine (1971)
Tangerine Cream Ice (1885)

Baked Alaska (1969)

Orange Milk Sherbet (1946)

More "Lost" White House Recipes

White House Sweet Strawberry Cake (1887)

White House White Ginger Biscuits (1887)

White House Peach Fritters (1887)

Blackberry Buttermilk Cake (1980)

• 4 eggs
• 2 cups sugar
• 1 1/2 cups fresh or frozen blackberries, drained
• 1 cup butter
• 3 cups flour
• 1 cup buttermilk
• 1 tspn cinnamon
• 1 tspn nutmeg
• 1 tspn cloves, ground
• 1 tspn baking powder
• 1 tspn baking soda

Cream sugar and butter together.  Beat eggs, and add to creamed mixture.  Combine flour, spices, baking powder and soda.  Stir into creamed mixture alternately with buttermilk.

Carefully fold in blackberries.  Bake at 350 degrees in cake pan for 30 minutes.  (Raspberries can be substituted for blackberries.)

Cold Coffee Icing

• 1 cup butter
• 1 box (1 lb) confectioners sugar
• 1 tspn vanilla
• 3 (or more, as needed) tbspns cold coffee

Frost cake with icing made by beating the ingredients together until fluffy.

(Origin - "Faith Outreach Church Cookbook" in Huntington, West Virginia, 1980.)

More "Lost" Cake Recipes

Hawaiian Pineapple Cake (1980)

Black Pepper Cake with Nuts (1975)

7-Up Pound Cake (1980)

Tomato Soup Cake with Cream Frosting (1951)

Raspberry Mousse (1962)

• 2 cups fresh red raspberries
• 1 cup milk
• 4 egg yolks, slightly beaten
• 1 tbspn red maraschino cherry syrup
• 1/2 tspn vanilla
• 2 cup heavy cream, whipped
• 4 egg whites
• Sauce of crushed, sweetened raspberries
• Whipped cream and raspberries for garnish

In the top of a double boiler, combine milk with egg yolks and sugar. Cook over hot water, stirring constantly until the custard coats a spoon.  Remove from heat. Blend in vanilla and maraschino cherry syrup. Chill thoroughly.

Rub raspberries through a wire strainer.  Fold in whipped cream.  Beat egg whites until stiff but not dry, and fold in.

Turn into serving bowl.  Chill at least 4 hours.  Serve with a garnish of whipped cream, red raspberries, and an additional sauce of crushed and sweetened raspberries. Serves 10.

(Origin - "The Dinner Party Cook Book," a Sunset Book by the Sunset Editorial Staff, 1962.)