Butter Roll Dessert Recipes

We've had several responses to our request for this recipe.

Butter Roll Dessert Recipe #1

"My aunt Marylou use to make this dessert for us children back home in Courtland Alabama.

She rolled out biscuit dough like she was going to make a pie shell; she cut the dough into wide strips and spread it with butter, sugar, cinnamon and nutmeg(creamed together). She rolled the dough into a roll (she made several rolls, depending on how large her pan was)and placed them into a baking dish. She covered the dough rolls with milk, eggs, sugar and bake. This is all I can remember. It was a long time ago. I am 57 now, and that was when I was about 8 or 9.

I hope this information will be of some help."

Butter Roll Dessert Recipe #2 from Julia

"My grandmother and Aunt Ivy used to make this when I was little and it is wonderful! I have made it and although it was good somehow is was not the same if not served in a huge white metal pan covered with a clean dishcloth!

Dough, rolled out thin. Then pat butter and sprinkle with sugar. Roll up. Place in large pan and pour boiling water over it. Then you put more butter and vanilla in the water and bake in the oven! It is so good and very rich! This is an East Texas tradition that is becoming a lost art. "

Butter Roll Dessert Recipe #3 from Christie

The butter roll recipe was something my grandmother loved cooking.

Ingredients:
Store bought biscuits or homemade biscuit dough cut to size
Milk
Butter
Cinnamon
Sugar
Nutmeg

Place biscuits in greased baking dish
Dot butter
Sprinkle on cinnamon, nutmeg and sugar
Pour milk over all (approximately 1 to 1 ½ cups for large baking dish)
Bake until biscuits are brown.

There were never any measurements for this recipe all done by taste and sight.

Butter Roll Dessert Recipe #4 found by Donyetta
Butter Roll from cooks.com

2 c. flour3 tsp. baking powder1/2 tsp. salt1 tbsp. shorteningHot water1 c. butter1 1/2 c. sugar1 1/2 tsp. vanillaMilk (enough to cover rolls)
Mix flour, baking powder, salt and shortening. Add enough hot water from the faucet to make mixture like biscuit dough. Roll dough out like pie dough. Put butter and sugar on crust. Roll up and pinch ends. Lay rolls in deep pan. Add vanilla to milk and pour over rolls. Bake in hot oven until brown (400 degrees).

Butter Roll Dessert Recipe Search

Ever heard of a Butter Roll Dessert?

I've looked through all my cookbooks from the 1930's and 1940's and found nothing like this request: "In the 1930's my Mother made a dessert she called Butter Roll. She used left over biscuit dough, added a little more shortening. Rolled it out, spread it with butter and sugar. She then poured milk over and baked."

This recipe may have been the results of an inventive cook who didn't want buscuit dough to go to waste -- but if you have a recipe for anything like this, please send it to lost-recipes@heritagerecipes.com

Story of Two Chutneys

UPDATE: A recent visitor sent us this email.

"Check out the Catfish Institute's recipe for pineapple chutney at Catfish Institute. This uses the least amount of sugar of any pineapple chutney recipe I've seen on the Internet and uses mustard seeds. "

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The number of chutney recipes out there is amazing. I've had two requests for chutney recipes and have only been able to find one -- maybe you all can help with the second.

Here is the first request: "I can not find in my files nor on the net a recipe for Fruit Chilli Sauce(chutney). It used a lot of Tomatoes, and then equal amounts of apples, peaches, green/red sweet peppers and onions. There was white/cider vinegar, chilli powder, brown sugar and so on."

And here is the recipe I found. If you have one closer to the description above, please send it to me.

Tomato Chutney
Ingredients
2 pounds of ripe tomatoes, peeled and coarsely chopped
3 onions, peeled and coarsely chopped
2 green apples, peeled and coarsely chopped
2 peaches, peeled, pitted and coarsely chopped
2 1/4 cups dark brown sugar
2 cups white vinegar
1 tablespoon salt
1 teaspoon of mixed spice and chili powder

Directions
In a large pan, place tomatoes, onions, apples, and peaches; add brown sugar, vinegar, salt, spices and chili powder. Bring slowly to a boil and simmer for 2 hours, uncovered, until mixture is thick. Stir occasionally. Remove chutney from the heat and let stand for 5 minutes. Spoon into warm sterilized jars; seal immediately.

The second chutney recipe request was for one with "pineapple and mustard seed. It was savory, though, not sweet." I haven't been able to find one like this so your help would be appreciated. All the chutney recipes I found with pineapple were on the sweet side.

If you have a lost-recipe you would like me to search for, please post your message here or email lost-recipes@heritagerecipes.com. And feel free to visit ww.heritagerecipes.com. Searching for Recipes,
Holly

Pickle Mystery Solved

A visitor to the Old Recipe Detective writes...
The word mandoline comes from the tool used to make the pickles. It was called a mandoline slicer. Here is a URL for a recipe that calls for using the mandoline slicer and for making sweet pickles. Hope this helps solvethe mystery: http://whatscookingamerica.net/cravencosweetpickles.htm

Thanks Carol!

In Search of Boiled Frosting

We recently had a request for a boiled frosting recipe…. "Boiled Frosting was a recipe of my grandmother's. I know she frosted cakes with it for my mom around the 1930s and 1940s but exactly how old the recipe is I haven't the foggiest! I remember my mom saying it had to be cooked in a double boiler and you had to stir/whip it forever. Thanks for any help.”

I found several recipes for boiled frosting in a number of old cookbooks – the recipes are similar but have variations depending on who published the recipe. I also discovered that it is sometimes called White Mountain Frosting. If anyone knows more about the history of boiled frosting, please let me know. The final recipe gives the most guidance and it sounds like you do have to stir and stir and stir!

From the Dr. Price Cookbook, published by the Price Baking Powder Factory, 1929

Boiled Frosting
1 cup granulated sugar
½ cup water
½ tsp. Dr. Price’s Baking Powder
White of 1 egg
½ tsp. flavoring extract
Boil sugar and water until syrup starts to spins a thread at 238 degrees. Pour very slowly into stiffly beaten white of egg and beat until smooth; add baking powder and flavoring and mix well. Allow to stand about ten minutes and spread on cake.

From “Reliable Recipes,” no publication date but booklet looks like it is from the 1920s.

Boiled Frosting
2 cups sugar
½ cup water
1 T. corn syrup
2 egg whites
Boil sugar and water until syrup starts to spins a thread . Pour very slowly into stiffly beaten egg whites. Add flavoring and beat until smooth enough to spread.

And finally here is a recipe from the “Five Flours Cookbook”, 1938.

Boiled Frosting
2 cups granulated sugar
1/3 cup corn syrup
1/3 cup water
2 egg whites
1 tsp. vanilla
Cook sugar, corn syrup and water until syrup will spin a long thread when dropped from the tines of a silver fork. Remove from fire. Have ready the stiffly whipped egg-whites. Pour hot syrup slowly onto the egg-whites, while beating constantly. Add vanilla and beat until mixture until mixture is almost cold, is creamy to taste and will hold its shape when spread on the cake.
Grated lemon or orange rind or almond flavoring may be used instead of vanilla; chopped nuts, chopped dried fruits or cocoanut may be added.

If you have a lost-recipe you would like me to search for, please post your message here or email lost-recipes@heritagerecipes.com. And feel free to visit www.heritagerecipes.com.

Searching for Recipes,
Holly

Corn Meal Gravy

We recently had a request to search for a corn meal gravy recipe -- her mother use to make it and now she would like to try it.

We have found two recipes -- both are very similar. Both appear in many old cookbooks and on numerous websites. In both recipes, you need to brown the cornmeal before adding the milk or buttermilk.

Cornmeal Gravy

4 pieces of meat
2 1/2 cups milk
1/2 cup cornmeal
Salt and Pepper, to taste

Fry meat to have enough grease to cover cornmeal. Add cornmeal and salt and pepper to taste. Brown meat in grease. Add milk, stir and let boil until thick.

Cornmeal Gravy

1/2 cup corn meal
1 cup water
salt and pepper to taste
1 cup milk or buttermilk
1 teaspoon oil or bacon grease

In heavy skillet brown corn meal to a golden brown, add salt and pepper, then stir in the oil. Combine the milk and water and pour as much as needed to boil. Make sure the gravy is thin enough too, because it will thicken slightly after it is cooked. Let boil for about 2 minutes.

If you have a favorite cornmeal gravy recipe, please post it below or send it to lost-recipes@heritagerecipes.com and we will post it here. We are still looking for the sweet pickle recipe listed earlier.

And if you have a lost-recipe you would like me to search for, please post your message here or email lost-recipes@heritagerecipes.com. And feel free to visit www.heritagerecipes.com.

Searching for Recipes,
Holly

Sweet Pickle Recipe Search

Lost Sweet Pickles Recipe

Looking for old recipes is a hobby of mine and this week I got a request thru my website www.heritagerecipes.com that is leaving me stumped.

The request is for a sweet pickles cube, well, I’ll let the requestor tell it in her own words…

“I am trying to remember the name of a sweet pickle cube my grandmother put in her potato salad. I”m not sure how to spell it correctly , it was something like mangdelinor mandelin sweet pickle cubes. Any help would be appreciated. “

I’ve looked all through my old pickle recipes, which I have quite a collection, and searched on the internet. No Luck. So I’m hoping that someone will have heard of this recipe or actually has it.

If you do, please post it below or send it to lost-recipes@heritagerecipes.com.


Gooseberry Pie

Another recent search request was for Gooseberry Pie. Finding a Gooseberry Pie recipe turned out to be a bigger challenge than I thought it would be. We always had them when I was growing up, but I'm sure my mother didn't use a recipe. Here are a couple for you to consider if you ever want to make a Gooseberry Pie. I haven't tried either, but they come from good sources. If you have a good recipe for this type pie, please post it and I will sent to along.

The first recipe is from a cookbook put together by women in Linn, KS, about 30 years ago.

Gooseberry Pie
2 1/2 c gooseberries, cleaned1 c sugar1/2 c waterCook ingredients until berries burst. Then stir in:1/2 c sugar2 Tablespoon fine Tapioca1/4 tsp. vanillaSprinkle 1 Tablespoon flour on the bottom of an unbaked pie shell. Add filling and top with 1 Tablespoon flour. Dot with butter (doesn't say how much) and add top crust. Bake at 375 degrees for 45 minutes.

This second recipe comes from book published during the second World War.

Gooseberry Pie
Combine 2 c gooseberries, cleaned, with a few grains of salt, 3/4 cup sugar, mix with 1 Tablespoon of flour and 3 Tablespoons of water. Heat slowly until berries break and then cool. Add filling to an unbaked pie shell. Add top crust and bake at 375 degrees for 45 minutes.
I personally would try the first recipe since during the war, with rationing, they may have cut back on the sugar and other ingredients.

If you have a lost-recipe you would like me to search for, please post your message here or email lost-recipes@heritagerecipes.com. And feel free to visit www.heritagerecipes.com.


Searching for Recipes,
Holly