The fall is the busy season for lost recipe requests and for visits to our Heritage Recipe website. It's also been a very busy time for me with lots of travel so I am way behind in looking and finding these lost recipes. Can you help? Let me know if you have any of these recipes!
Toffee Bar from Ralston
Please help; there was in the late 60s a recipe on a box of Ralston wheat cereal for a Toffee Bar. They are the best cookies I had growing up and my dear sister lost the recipe. I would so love to find them again after 40 years, I have searched forever on the net and cannot find. Help make an old man young again, PLEASE! Robert
Chocolate Cake Frosting
I am looking for a recipe for cake frosting. My mother said it was her favorite as a child, and I would like to make it for her on her birthday. All I know about it is that it was chocolate and it hardened. Like that stuff they put on ice-cream now. If anyone has this recipe I would greatly appreciate it! Thank You, Billie
Banana Pudding
I was looking for a recipe - Banana Pudding that is made with buttermilk. I have very little computer knowledge and could not figure out the Blog thing. If you can post or if you have it that would be great. I had this 20 years ago and have not forgotten the best Banana pudding ever. Thanks, Susan
What is Krogo?
I have an old recipe that come from my grandma's recipe book, there’s a word I haven’t been able to figure out. When it calls for 1/2 Cup Krogo is that speaking of 1/2 Cup of Shortening or Lard? Thanks for any help you can give, Amanda
Uncle Ben’s Rice Pudding
I moved a year ago, and lost my entire file on old recipes that I had collected from 1960. Including the wonderful Rice Pudding recipe printed on the Uncle Ben’s rice box. I have researched the site for Uncle Ben’s Rice, but they have resorted to instant rice and instant pudding. The original recipe required that you cook the rice, then simmer it in milk, and add eggs, vanilla sugar, raisins etc. It was a wonderful recipe that required time and effort. It was worth every minute. I am hoping that you can help me. Thank You,
Virginia
Turkey Stuffing
I’ve been searching for a recipe for turkey stuffing that I got from a friend years ago. Sadly, I’ve lost touch with my friend and the recipe, but I often think of both around the holidays. I seem to recall that she got the recipe from an old cookbook that was either from the Pacific Northwest (Oregon I think) or had Pacific Northwest in the title. Some of the ingredients that I can remember are bread cubes, onions, ground sausage, hazelnuts (the original recipe might have called for chestnuts which weren’t easy to find so hazelnuts were substituted), Madeira (or maybe it was marsala), herbs and seasoning. I also seem to recall there being cream or sour cream in the recipe as well, but I’m not as certain on that ingredient. This is absolutely the best stuffing I have ever had. It’s great with turkey dinner and amazing on turkey sandwiches the next day. If you can find the recipe I would be grateful and I’m sure your readers would love it as much as I do. Thanks, Kathy
Editor's Note: I found a stuffing recipe that may be the one -- in a very old Gourmet and it's on their website - here. Heard back from Kathy who says this recipe is it.
Different Vinegar Pie
When I was a child my grandmother used to make a pie she called vinegar pie, but it was not like the lemon pie in a pie shell. I remember she made something like cinnamon rolls and placed them in a pan. Then she made a syrup by cooking vinegar, sugar, and I don't know what else. She would pour the syrup mixture over the cinnamon rolls and baked. It was so good. After she passed away, I looked everywhere for that recipe, but I guess it was only in her head. I would love to have that recipe and be able to share some of my heritage with my children and now my own grandchildren. I am praying that you can help me. I've looked on line and can't find anything like it. Please, Please help if you can. I would really appreciate what ever you could do.
Thanks, Lahoma
Editor's Note: I found a recipe for Old Fashioned Vinegar Rolls at Cooks.com. It sounds a lot like the one Lahoma is looking for.
Domco Delight Cake
I have a recipe for the domco delight cake my mom left me when she passed. I have searched and searched and no one else seems to have heard of this recipe. Please if you have or you know of one that would be very much appreciated. Cathy
Osterizer Drink
Hi, When I was a child going to the old country fairs, the Osterizer was just starting to appear. The demonstrator would put together the most awful list of vegetables, including cabbage, beets, carrots, and all of that kind of stuff and this AMAZINGLY GREAT pink frothy mix would come forth that I would love to reproduce and have to drink. It has to be one of the healthiest drinks in the world. The most amazing thing was that the mixture was SWEET with no identifiable vegetable flavors....Have you ever found this or heard of this??? Thanks and I hope you can help!! Dallas
Sweet Potato Orange Pudding
Can you help me my grandmother made this pudding from grated sweet potato and oranges I think, when it was done it was kind of sticky, dark brown and sweet. I hope you can help as we lost the recipe. Veronica
Editor's Note: Found this Sweet Potato Pone recipe that has all the requirements Veronia is looking for, so I hope it is the one. Take a look at Sweet Potato Pone at Bellaonline.
Cake Frosting Recipe Trouble
Hi … I’m trying to make sense of an heirloom recipe in the family. This was a prized cake frosting recipe that my husband's grandmother used to put on yellow cake. No one in the family can get the recipe to come out like the family remembers her cooking it ... and, the recipe doesn’t make sense to me in regards to their description.
They said it had the texture of 7 minute frosting.... crunchy on the top and softer underneath ... and that she cooked it in a cast iron skillet.
1 cup sugar
1 cup evaporated milk
1/2 cup butter
3 eggs beaten
add 1 1/3 cup coconut
1 cup pecans/walnuts
1t. vanilla
No idea how to combine/cook. The problem is that it is a caramel recipe with the eggs and milk ... so I don't know how you would crunch that up on top. The coconut & walnuts make it more of a frosting like for German-chocolate cake, but that isn't crunchy on top either. Any ideas?
Rocky Mount Cake
Am trying to find a recipe for a Rocky Mount cake. My husband's family is from NC / VA area and he remembers this cake as a child. All of his older family members are deceased and we cannot find a recipe. We know the filling has nuts at least two kinds and coconut. It was apparently baked during the holidays. I would love to be able to bake one for him this year. We live in AL now and I have not been able to locate a recipe. Thank you!
Editor's Note: Follow this link Rocky Mount Cake -- it may be the lost recipe.
Tuna Casserole Favorite
Many years ago my family loved this recipe and now I cannot either find it nor remember it. Can you help? It was tuna, canned soup and potato chips all layered in a pan and then baked. But cannot remember the good details.
Sincerely, Carol
Currant Muffins
My great-grandmother lived to 96--I was truly blessed. Her husband was a blind traveling minister who traveled throughout Nebraska and the Midwest. My grandmother, one of great grams 8 children remembers having to play in the wagon because of the many rattlesnakes. Unfortunately they have passed and the recipes with them. My great used to make a very simple free formed pie/tart we kids used to love but I can't find it anywhere. She used to call it "Currant Muffins". It was made with soaked dark raisins, pie crust and sugar--I'm not sure if anything else or what kind of crust was actually made. The dough was rolled and the raisins put on and sprinkled with sugar then the dough then sealed and baked. Have you ever seen anything like this? My great grandmother was born sometime in the 1870's. Thanks in advance for your help.
Pumpkin Dessert
Hi. I hope you can help me. Around 2000, I made a recipe for a pumpkin dessert that was baked in a springform pan. It had pureed pumpkin from a can, peanut butter and chocolate (in layers) on a cookie crust. It was incredible. I can't remember if it was from an ad (like Libby's) or an article, but I think it was from Good Housekeeping or Better Homes and Gardens or a magazine like that. I'm pretty sure it was from 2000, give or take a year. If someone knows what I'm talking about, the karma you will get for helping supply it to me will be astounding. Thank you in advance.
Bread with Cream of Wheat
I once had a bread recipe that used cold, leftover cream of wheat. It was moist and delicious! If anyone has a similar recipe, I would appreciate a contact. Cyndi
Rosebud Ketchup
I was wondering if you could help me find a recipe. My great-grandma used to make ketchup out of rosebuds - have you ever heard of this? Thank you! - Melissa
Fill ‘er Up Loaf
Many years ago (late 50's early 60's) my mother used to make a dish called "Fill 'er Up Loaf" - not entirely sure of the spelling. It was a casserole type dish with hamburger, macaroni, and cheese. etc baked in a loaf pan. My mother has been gone for years, but my dad would love to find a recipe so he could make this dish. Any assistance anyone has would be greatly appreciated. Thanks. Pat
Polish Peach Cheesecake
I am Polish, and I know of a Polish peach cheesecake, which my grandparents rave about. I was wondering if you could find one. Katie
Pickle Lilly
Some type pickle relish; not chopped but sliced or julienne slices - for a friend whose grandmother used to make it in northern states. Sorry I don't have more information. Can you help?
3 Milk Ice Cream
Hello, Firstly I want to say how much I enjoy your site! Keep up the good work. Looking for a 3 milk ice cream recipe also using gelatin. One of the milks was Ideal (evaporated). The other two were of the following, powdered, fresh or condensed. Would appreciate any help. Thanks
Bernice
Warm Sandplum Soup
My wife has picked and made sandplum jelly for several years now. I told her that as a young child, my grandmother used to pick sand plums and make what was called sandplum soup. It might have been sandplum pudding. I have looked many times on the internet to try to locate anything that might be similar. My mother remembers my grandmother making sandplum soup, but has no idea how it was done. Do you have any information, or any leads on such a recipe?
Dave
(Editor’s Note – found chilled Sand Plum Soup Recipes, but not a warm one.)
Peanut Candy
About 60 years ago my Dad at Christmas would bring home for Christmas a peanut candy made of sugar and peanuts. I tried the peanut candy with sorghum but that is not it. The candy came in sheets that were cut into squares. That was in Winston-Salem, N.C. I don't know if it was from the Moravians. Thanks for your help. Jack
Shredded Wheat Health Bar
Hi, Back in the 80's maybe early 90's there was yellow boxes of Shredded Wheat cereal. These were fairly good size large biscuits at the time not bite size. On the box was a recipe for a somewhat healthy bar. It involved breaking up the biscuits, adding nuts, honey and cant remember what else. You then pressed the mixture into a 13 x 9 baking dish and baked it for a short time. I loved these and would like the recipe again. I sent Nabisco or Post I can’t remember which a note a year or so ago and they sent back some recipe that was not it. Again this was on the box and I remember it being yellow and an odd shape due to the large biscuits. Thanks for any help, Kevin
Saturday, November 22, 2008
Tuesday, August 12, 2008
The Recipes We Clip...
What can you tell about a person from the recipes they clip? Well, you can tell a lot about their culinary interests, shopping habits, what they liked to eat and cook and maybe learn something about their kitchen appliances.
Today I got this lost recipe request:
“Back in the 80's maybe early 90's there were yellow boxes of Shredded Wheat cereal. These were fairly good size large biscuits at the time, not bite size. On the box was a recipe for a somewhat healthy bar. It involved breaking up the biscuits, adding nuts, honey and can’t remember what else. You then pressed the mixture into a 13 x 9 baking dish and baked it for a short time. I loved these and would like the recipe again. I sent Nabisco or Post, I can’t remember which, a note a year or so ago and they sent back some recipe that was not it. Again this was on the box and I remember it being yellow and an odd shape due to the large biscuits. Thanks for any help, Kevin”
In my recipe collection I have a big box packed with clipped recipes – all from one person, so I pulled it out and started sorting through it. I’ve sorted through it before, but I’ve never really thought about the original sources of all these clipped recipes.
Now I can tell you that the cook who clipped these recipes never walked past a free recipe card at her local Piggly Wiggly grocery store; she read Better Homes and Garden often and sometimes Southern Living. Cool Whip was a regular purchase for her and she had an electric skill and liked to use it. Her family liked Chili and Mac&Cheese. She and her friends shared a lot of recipes and she loved to read the home section of her newspaper – especially the recipes. She was trying to get more fish into her diet, collecting salmon recipes and the lids of oyster cans (they had recipes on them). And she liked chocolate.
But she didn’t eat Shredded Wheat! So if the recipe Kevin is looking for sounds familiar, please send it to me and I will post it. Or you can post it in the comments.
Sadly, when when the cook who clipped all these 100s of recipes went to join the great majority, there was nobody who wanted her recipes and they were rescued from the trash by someone who passed them on to me. The moral of this story is -- share your recipes while you can and submit your favorite recipes and their stories to HeritageRecipes.com.
Today I got this lost recipe request:
“Back in the 80's maybe early 90's there were yellow boxes of Shredded Wheat cereal. These were fairly good size large biscuits at the time, not bite size. On the box was a recipe for a somewhat healthy bar. It involved breaking up the biscuits, adding nuts, honey and can’t remember what else. You then pressed the mixture into a 13 x 9 baking dish and baked it for a short time. I loved these and would like the recipe again. I sent Nabisco or Post, I can’t remember which, a note a year or so ago and they sent back some recipe that was not it. Again this was on the box and I remember it being yellow and an odd shape due to the large biscuits. Thanks for any help, Kevin”
In my recipe collection I have a big box packed with clipped recipes – all from one person, so I pulled it out and started sorting through it. I’ve sorted through it before, but I’ve never really thought about the original sources of all these clipped recipes.
Now I can tell you that the cook who clipped these recipes never walked past a free recipe card at her local Piggly Wiggly grocery store; she read Better Homes and Garden often and sometimes Southern Living. Cool Whip was a regular purchase for her and she had an electric skill and liked to use it. Her family liked Chili and Mac&Cheese. She and her friends shared a lot of recipes and she loved to read the home section of her newspaper – especially the recipes. She was trying to get more fish into her diet, collecting salmon recipes and the lids of oyster cans (they had recipes on them). And she liked chocolate.
But she didn’t eat Shredded Wheat! So if the recipe Kevin is looking for sounds familiar, please send it to me and I will post it. Or you can post it in the comments.
Sadly, when when the cook who clipped all these 100s of recipes went to join the great majority, there was nobody who wanted her recipes and they were rescued from the trash by someone who passed them on to me. The moral of this story is -- share your recipes while you can and submit your favorite recipes and their stories to HeritageRecipes.com.
Monday, August 04, 2008
How Much Is A Gill And The Barley Mow
Today I received a question about how much is a gill.
Wayne writes: "I have a recipe book dating back to WW2 era.In it there are recipes calling for the measurement of gil. In one recipe it calls for "1 gil of olive oil." Can you explain what a gil is ? Thank You"
I pulled out one of my favorite old cookbooks - the wartime edition of "Victory, Binding of the American Woman's Cook Book," edited by Ruth Berolzheimer and published in 1942. I love the inside jacket leaf which read "Food Will Win the War and Write the Peace. You need not sacrifice good nutrition nor good health because of wartime food scarcities and rising costs." Over the years I have found many good recipes in this cookbook.
And in this cookbook is where a found a definition of a "gill" -- 4 gills equal of pint and 1/2 cup equal 1 gill.
Wikipedia has an informative write up on gills -- as a measurement. It notes that in the US a gill is equal to 4 US fluid ounces but in Imperial (British) measurements it is equal to 5 Imperial fluid ounces. And if you want to see gill used in a song -- check out the lyrics to "Good Luck to the Barley Mow." Isn't Wikipedia great!
The search is also on for a lost lemon cake recipe...here's the request:
"This recipe was on the back of Mrs Tucker's shortening when it came in buckets... can't find my recipe. It's called lemon semplisity cake.
Please check out other recent posts for lost recipes...and post them in the comment section! And now it's time to pick plums.
Holly
And one more thing -- here is a blog with some apron eye candy!
Wayne writes: "I have a recipe book dating back to WW2 era.In it there are recipes calling for the measurement of gil. In one recipe it calls for "1 gil of olive oil." Can you explain what a gil is ? Thank You"
I pulled out one of my favorite old cookbooks - the wartime edition of "Victory, Binding of the American Woman's Cook Book," edited by Ruth Berolzheimer and published in 1942. I love the inside jacket leaf which read "Food Will Win the War and Write the Peace. You need not sacrifice good nutrition nor good health because of wartime food scarcities and rising costs." Over the years I have found many good recipes in this cookbook.
And in this cookbook is where a found a definition of a "gill" -- 4 gills equal of pint and 1/2 cup equal 1 gill.
Wikipedia has an informative write up on gills -- as a measurement. It notes that in the US a gill is equal to 4 US fluid ounces but in Imperial (British) measurements it is equal to 5 Imperial fluid ounces. And if you want to see gill used in a song -- check out the lyrics to "Good Luck to the Barley Mow." Isn't Wikipedia great!
The search is also on for a lost lemon cake recipe...here's the request:
"This recipe was on the back of Mrs Tucker's shortening when it came in buckets... can't find my recipe. It's called lemon semplisity cake.
Please check out other recent posts for lost recipes...and post them in the comment section! And now it's time to pick plums.
Holly
And one more thing -- here is a blog with some apron eye candy!
Wednesday, July 23, 2008
More Recipes Searches -- Please Help!
I'm working through the backlog of recipe requests -- if you recognize any of these recipes, please let me know!
Molasses Cake
"My mother is 92 years old and going strong. She has been talking about and searching for a recipe for the molasses a cake her mother made using cornmeal and spices. Any help in providing one will be appreciated greatly. Thanks in advance, Brenda"
Mom's Italian Soup
"I had a recipe from an Italian friend who has since passed....I'd like to make this recipe for a group of friends in her honor, but now I can't find it....please HELP!!! It was just called "MOM'S ITALIAN SOUP". I've yet to make it, so I'm not certain of the ingredients. I know it was a chicken broth-type base and had sausage-stuffed tubular pasta. Don't believe that it had much else in it besides possibly some basil. I would be VERY grateful if you could help! Marilyn"
Choreboy Pickles
"I have looked everywhere and can't find this and everyone I tell thinks I'm crazy. My grandma made pickles many years ago and she called the choreball or something like that. They were very syrupy sweet. I asked my mom a couple weeks ago, and she said grandma would boil a choreboy or choregirl copper scrubber in the syrup for whatever reason and then strain it before pouring on the pickles. Has anyone ever heard of this? MR"
Stove Top Butter Roll Dessert
"I’ve just read several recipes that you have for “Butter Roll Dessert” however they all say to bake in the oven. I was wondering if any one has a recipe where they are cooked on the stove top? My grandmother used to make these for me and she dropped them into a bubbling liquid of something and cooked them like dumplings. The rest of the recipe sounds just like what she did. Unfortunately the recipe was lost when she passed away. I always thought it must have been a southern recipe as my grandmother grew up in the Kentucky/Tennessee region. Any help would be greatly appreciated. Sandy"
Banana Bread
"Hi! I am looking for the Banana Bread recipe from the Betty Crocker Picture Cookbook circa 1956. Unfortunately, my Mother had to throw her cookbook out because a bottle of cooking oil fell on it! Thanks, Kim"
Pork Dumplings
"My grandmother used to make a wonderful dish! She would cook a pork butt (boiling it or other pork or ham pieces)…She’d just have flour in a bowl and dip the hot broth from the boiling pork/ham into the flour, mix it together and roll out dough, from which she’s cut dumplings, bug square ones, heavy and doughy and delicious…. Can you find that recipe for me, Please, Sherri"
Heaven’s Delight
"Good Day! Hope you can help. When I was a child my mother made a soupy concoction that she call “Heaven’s Delight” I can’t remember all the ingredients but I do remember that she used to cut up large colored marshmallow’s, used canned cling peaches, whipping cream and she may have used half and half too, cool whip may have been folded in too but I’m just not sure, other ingredients were added too but I just cant remember them, I do know that coconut was not added. All the ingredients were mixed in a bowl creating a soupy kind of dessert. I just wish I had the recipe. My mother has been gone for 25 years….would love to have the recipe to remember. John"
Salad with Grapes, Dates and Nuts
"My Mother made a salad that had grapes, dates, nuts and whipped cream. Do you have or know of a recipe for this. She made it when we had family dinners. Everybody loves it, because we milked and had cream to make REAL WHIPPED CREAM. Oh, it was RICH. I sure wished I could find that recipe. Thanks for your time, Rachael"
Ginger Bread Cookie
"I'm so excited that I ran across your site. I have been looking for a recipe that my Maw Maw use to make. It was like a ginger bread thick cookie. Bigger than your hand. She would use the white lard that comes in a box(not Crisco)flour, cane syrup, sugar, but that is where I stop. Can't remember what else went in the recipe. We here in the South, would get our syrup straight from the mill, Where the sugarcane was ground. There was not much liquid in this recipe, the dough was more cookie like, she scooped up a big handful and would pat it into a oval, then place it on a cookie sheet, bake it and it was so good. I have been searching for this recipe for years, have tried different ones, but never the same. I sure hope you can help me out."
Salad Cubes
"I am looking for a recipe on how to make salad cubes. I thought maybe I could use the bread and butter recipe for making these. If you know of a better one please send it along. I thank you for any help you can give. Tanya"
Fresh Apple Cake
"Back in the 1960's until the mid 1980's my mom made a raw apple cake. My brother (a chef) took the recipe to make at his bakery. He never returned it and now it is lost.
She made it with fresh apples, oil, sugar, eggs, etc. and was made in a 9x13 pan. It wasn't heavy, nor was it light. The color was a dark brown. It was the most moist cake that needed no topping of any kind. There are so many apple cakes I've tried, but the tops were crispy and the cakes were heavy. Mom's cake "sprung back" when you touched it.
I have no idea where the recipe came from and haven't found its duplicate. Any help would be so greatly appreciated. W.N."
I referred WN to our Fresh Apple Cake recipe at Heritage Recipes.
Please let me know if you recognize any of these recipes.
Holly
Molasses Cake
"My mother is 92 years old and going strong. She has been talking about and searching for a recipe for the molasses a cake her mother made using cornmeal and spices. Any help in providing one will be appreciated greatly. Thanks in advance, Brenda"
Mom's Italian Soup
"I had a recipe from an Italian friend who has since passed....I'd like to make this recipe for a group of friends in her honor, but now I can't find it....please HELP!!! It was just called "MOM'S ITALIAN SOUP". I've yet to make it, so I'm not certain of the ingredients. I know it was a chicken broth-type base and had sausage-stuffed tubular pasta. Don't believe that it had much else in it besides possibly some basil. I would be VERY grateful if you could help! Marilyn"
Choreboy Pickles
"I have looked everywhere and can't find this and everyone I tell thinks I'm crazy. My grandma made pickles many years ago and she called the choreball or something like that. They were very syrupy sweet. I asked my mom a couple weeks ago, and she said grandma would boil a choreboy or choregirl copper scrubber in the syrup for whatever reason and then strain it before pouring on the pickles. Has anyone ever heard of this? MR"
Stove Top Butter Roll Dessert
"I’ve just read several recipes that you have for “Butter Roll Dessert” however they all say to bake in the oven. I was wondering if any one has a recipe where they are cooked on the stove top? My grandmother used to make these for me and she dropped them into a bubbling liquid of something and cooked them like dumplings. The rest of the recipe sounds just like what she did. Unfortunately the recipe was lost when she passed away. I always thought it must have been a southern recipe as my grandmother grew up in the Kentucky/Tennessee region. Any help would be greatly appreciated. Sandy"
Banana Bread
"Hi! I am looking for the Banana Bread recipe from the Betty Crocker Picture Cookbook circa 1956. Unfortunately, my Mother had to throw her cookbook out because a bottle of cooking oil fell on it! Thanks, Kim"
Pork Dumplings
"My grandmother used to make a wonderful dish! She would cook a pork butt (boiling it or other pork or ham pieces)…She’d just have flour in a bowl and dip the hot broth from the boiling pork/ham into the flour, mix it together and roll out dough, from which she’s cut dumplings, bug square ones, heavy and doughy and delicious…. Can you find that recipe for me, Please, Sherri"
Heaven’s Delight
"Good Day! Hope you can help. When I was a child my mother made a soupy concoction that she call “Heaven’s Delight” I can’t remember all the ingredients but I do remember that she used to cut up large colored marshmallow’s, used canned cling peaches, whipping cream and she may have used half and half too, cool whip may have been folded in too but I’m just not sure, other ingredients were added too but I just cant remember them, I do know that coconut was not added. All the ingredients were mixed in a bowl creating a soupy kind of dessert. I just wish I had the recipe. My mother has been gone for 25 years….would love to have the recipe to remember. John"
Salad with Grapes, Dates and Nuts
"My Mother made a salad that had grapes, dates, nuts and whipped cream. Do you have or know of a recipe for this. She made it when we had family dinners. Everybody loves it, because we milked and had cream to make REAL WHIPPED CREAM. Oh, it was RICH. I sure wished I could find that recipe. Thanks for your time, Rachael"
Ginger Bread Cookie
"I'm so excited that I ran across your site. I have been looking for a recipe that my Maw Maw use to make. It was like a ginger bread thick cookie. Bigger than your hand. She would use the white lard that comes in a box(not Crisco)flour, cane syrup, sugar, but that is where I stop. Can't remember what else went in the recipe. We here in the South, would get our syrup straight from the mill, Where the sugarcane was ground. There was not much liquid in this recipe, the dough was more cookie like, she scooped up a big handful and would pat it into a oval, then place it on a cookie sheet, bake it and it was so good. I have been searching for this recipe for years, have tried different ones, but never the same. I sure hope you can help me out."
Salad Cubes
"I am looking for a recipe on how to make salad cubes. I thought maybe I could use the bread and butter recipe for making these. If you know of a better one please send it along. I thank you for any help you can give. Tanya"
Fresh Apple Cake
"Back in the 1960's until the mid 1980's my mom made a raw apple cake. My brother (a chef) took the recipe to make at his bakery. He never returned it and now it is lost.
She made it with fresh apples, oil, sugar, eggs, etc. and was made in a 9x13 pan. It wasn't heavy, nor was it light. The color was a dark brown. It was the most moist cake that needed no topping of any kind. There are so many apple cakes I've tried, but the tops were crispy and the cakes were heavy. Mom's cake "sprung back" when you touched it.
I have no idea where the recipe came from and haven't found its duplicate. Any help would be so greatly appreciated. W.N."
I referred WN to our Fresh Apple Cake recipe at Heritage Recipes.
Please let me know if you recognize any of these recipes.
Holly
Saturday, July 12, 2008
Carrot Cake & Roger's Cream Cheese Icing Recipes
Following up on a request make by Barbara a while back, Dorothy sent me these recipes.
The following is the email Dorothy sent:
Barbara requested this recipe: Carrot Cake & Roger's Cream Cheese icing recipes out of the ( Ballinger) The Joy of Gardening Cookbook. I was wondering if this is the one she wanted.
For Preparing the Pan
1 1/2 tablespoons unsalted butter or solid vegetable shortening, softened
2 tablespoons all-purpose flour
For the Cake
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 1/2 teaspoons ground ginger
1 teaspoon ground nutmeg
4 extra-large eggs
1/4 cup vegetable oil
3/4 cup packed dark brown sugar
3/4 cup granulated sugar
2 teaspoons pure vanilla extract
2 cups grated peeled carrots (about 3 large carrots)
1 1/2 cups (6 ounces) walnuts, coarsely chopped
1 cup golden or dark raisins
For the Frosting (Makes: 3 generous cups)
1 pound cream cheese (not the whipped or reduced-fat variety) at room temperature
3/4 stick (6 tablespoons) unsalted butter, softened
1 1/2 cups confectioners' sugar (if sugar is lumpy, sift first, then measure)
1 1/2 teaspoons pure vanilla extract
RECIPE METHOD
Preheat the oven to 350 F. with a rack in the center of the oven. Cut a 9 by 13-inch rectangle of parchment paper. Coat the sides and bottoms of the pan with some of the butter or solid vegetable shortening, then place the parchment paper liner in the pan and apply butter or shortening to the liner, too. Place the flour in the pan, shake to coat the pan with flour, then knock out the excess. Set aside.
Place a mesh sieve over a medium mixing bowl and add the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Shake the contents into the bowl and set aside.
Crack the eggs into a measuring cup with a spout, stir lightly, and set aside. Place the oil, dark brown and granulated sugar, and the vanilla in a large mixing bowl. Use the mixer on medium speed to beat the ingredients together until the sugars have dissolved and the mixture is smooth except for some small lumps of dark brown sugar that might remain, about 2 minutes. Scrape down the sides of the bowl with a rubber spatula several times while mixing. Add the eggs to the mixture and beat on medium speed until they are incorporated, about 2 minutes more. Scrape the sides of the bowl well.
Turn the mixer to lowest speed and add the flour mixture. You win have to use a rubber spatula to mix the flour into the wet ingredients. Beat until the mixture is smooth and no traces of flour are apparent, occasionally scraping down the bowl with a rubber spatula. Add the carrots, nuts, and raisins, and stir with a rubber spatula until they are just combined, about 1 minute. Pour and scrape the batter into the prepared pan and smooth the top with a rubber spatula. Bake until a cake tester inserted into the center of the cake comes out clean and dry, about 40 minutes.
Remove the cake from the oven and cool it in the pan for 20 minutes, then turn it out carefully onto a wire rack, remove the parchment paper liner, and allow the cake to cool completely. Frost with Cream Cheese Frosting.
The baked and cooled unfrosted cake, out of its pan, can be refrigerated, wrapped in plastic wrap, for up to 3 days. It may also be frozen for up to 3 months. Wrap the cake securely in plastic wrap and place it in a freezer-strength recloseable jumbo-size plastic bag. Label the bag with a waterproof marker. Defrost the cake in its wrapping in the refrigerator or at room temperature, and then frost it.
Lora Says: The dark brown sugar in this cake contributes not only to its moistness, but adds a deeper, mellow taste associated with homey desserts like this one.
Lora Says: Be sure to use nice, fresh, firm, bright-colored carrots for this cake. They taste sweeter and are moister than carrots that have sat around awhile.
For the Frosting: Combine the cream cheese and butter in a large mixing bowl. With the mixer set on medium high, beat the cream cheese and butter until smooth, about 1 minute. Reduce mixer speed to low, add the confectioners' sugar, and continue to beat until smooth. Beat in the vanilla until it is thoroughly incorporated.
To frost the cake, use a flexible metal spatula to spread a thin layer of frosting on the four sides of the cake, then apply the remainder to the top. Use the spatula to distribute the frosting evenly and to create a swirled effect, if desired.
The frosted cake can be covered with plastic wrap and stored in the refrigerator for up to 1 week. To avoid having the plastic wrap come in direct contact with the frosting, push about 10 toothpicks halfway into the cake at even intervals around the top. Drape a sheet of Plastic wrap over the toothpicks and loosely down the sides of the cake.
Lora Says: If you are going to transport this cake to a picnic or other informal affair, it would make sense to frost the cake in the pan after it has cooled. Cool the baked cake out of its pan on a wire rack. Rinse out the baking pan, dry it well, and invert it over the cooled cake on its cooling rack so that the pan encloses the cake. Hold the cake pan and rack together and flip the whole thing over so that the cake is back inside the pan. Use a flexible spatula to spread the top of the cake with frosting. Unless you are pretty heavy-handed with the frosting, there will be some left over, since you aren't frosting the sides of the cake.”
(Editor's Note: Not sure who Lora is!)
In the next day or so I will be posting a group of recipe requests. Visit again soon!
The following is the email Dorothy sent:
Barbara requested this recipe: Carrot Cake & Roger's Cream Cheese icing recipes out of the ( Ballinger) The Joy of Gardening Cookbook. I was wondering if this is the one she wanted.
For Preparing the Pan
1 1/2 tablespoons unsalted butter or solid vegetable shortening, softened
2 tablespoons all-purpose flour
For the Cake
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 1/2 teaspoons ground ginger
1 teaspoon ground nutmeg
4 extra-large eggs
1/4 cup vegetable oil
3/4 cup packed dark brown sugar
3/4 cup granulated sugar
2 teaspoons pure vanilla extract
2 cups grated peeled carrots (about 3 large carrots)
1 1/2 cups (6 ounces) walnuts, coarsely chopped
1 cup golden or dark raisins
For the Frosting (Makes: 3 generous cups)
1 pound cream cheese (not the whipped or reduced-fat variety) at room temperature
3/4 stick (6 tablespoons) unsalted butter, softened
1 1/2 cups confectioners' sugar (if sugar is lumpy, sift first, then measure)
1 1/2 teaspoons pure vanilla extract
RECIPE METHOD
Preheat the oven to 350 F. with a rack in the center of the oven. Cut a 9 by 13-inch rectangle of parchment paper. Coat the sides and bottoms of the pan with some of the butter or solid vegetable shortening, then place the parchment paper liner in the pan and apply butter or shortening to the liner, too. Place the flour in the pan, shake to coat the pan with flour, then knock out the excess. Set aside.
Place a mesh sieve over a medium mixing bowl and add the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Shake the contents into the bowl and set aside.
Crack the eggs into a measuring cup with a spout, stir lightly, and set aside. Place the oil, dark brown and granulated sugar, and the vanilla in a large mixing bowl. Use the mixer on medium speed to beat the ingredients together until the sugars have dissolved and the mixture is smooth except for some small lumps of dark brown sugar that might remain, about 2 minutes. Scrape down the sides of the bowl with a rubber spatula several times while mixing. Add the eggs to the mixture and beat on medium speed until they are incorporated, about 2 minutes more. Scrape the sides of the bowl well.
Turn the mixer to lowest speed and add the flour mixture. You win have to use a rubber spatula to mix the flour into the wet ingredients. Beat until the mixture is smooth and no traces of flour are apparent, occasionally scraping down the bowl with a rubber spatula. Add the carrots, nuts, and raisins, and stir with a rubber spatula until they are just combined, about 1 minute. Pour and scrape the batter into the prepared pan and smooth the top with a rubber spatula. Bake until a cake tester inserted into the center of the cake comes out clean and dry, about 40 minutes.
Remove the cake from the oven and cool it in the pan for 20 minutes, then turn it out carefully onto a wire rack, remove the parchment paper liner, and allow the cake to cool completely. Frost with Cream Cheese Frosting.
The baked and cooled unfrosted cake, out of its pan, can be refrigerated, wrapped in plastic wrap, for up to 3 days. It may also be frozen for up to 3 months. Wrap the cake securely in plastic wrap and place it in a freezer-strength recloseable jumbo-size plastic bag. Label the bag with a waterproof marker. Defrost the cake in its wrapping in the refrigerator or at room temperature, and then frost it.
Lora Says: The dark brown sugar in this cake contributes not only to its moistness, but adds a deeper, mellow taste associated with homey desserts like this one.
Lora Says: Be sure to use nice, fresh, firm, bright-colored carrots for this cake. They taste sweeter and are moister than carrots that have sat around awhile.
For the Frosting: Combine the cream cheese and butter in a large mixing bowl. With the mixer set on medium high, beat the cream cheese and butter until smooth, about 1 minute. Reduce mixer speed to low, add the confectioners' sugar, and continue to beat until smooth. Beat in the vanilla until it is thoroughly incorporated.
To frost the cake, use a flexible metal spatula to spread a thin layer of frosting on the four sides of the cake, then apply the remainder to the top. Use the spatula to distribute the frosting evenly and to create a swirled effect, if desired.
The frosted cake can be covered with plastic wrap and stored in the refrigerator for up to 1 week. To avoid having the plastic wrap come in direct contact with the frosting, push about 10 toothpicks halfway into the cake at even intervals around the top. Drape a sheet of Plastic wrap over the toothpicks and loosely down the sides of the cake.
Lora Says: If you are going to transport this cake to a picnic or other informal affair, it would make sense to frost the cake in the pan after it has cooled. Cool the baked cake out of its pan on a wire rack. Rinse out the baking pan, dry it well, and invert it over the cooled cake on its cooling rack so that the pan encloses the cake. Hold the cake pan and rack together and flip the whole thing over so that the cake is back inside the pan. Use a flexible spatula to spread the top of the cake with frosting. Unless you are pretty heavy-handed with the frosting, there will be some left over, since you aren't frosting the sides of the cake.”
(Editor's Note: Not sure who Lora is!)
In the next day or so I will be posting a group of recipe requests. Visit again soon!
Tuesday, June 24, 2008
More Lost Recipes
Haven't posted for a while -- sometimes life gets in the way of what I want to do!
Below are some requests for lost recipes. If you have posted a request, please check the comments to see if you recipe has turned up!
Lost Recipes….
Black Walnut Cake
"Hi just found your site today, and love it. I have been looking for a long lost black walnut loaf cake w/sugar glaze that I got from the Southern Planter magazine in the 1950's that was published in Richmond, Va. love to find this recipe. thank you." Alice
Butter Cake
"Dear Heritage Recipes,Some 20 years ago we lived in New Jersey across from Philly and ourneighborhood had an excellent bakery. They made the most wonderful"cake" they called Butter Cake. It wasn't cake in the sense you'dnormally think of. There was a cakey type bottom layer topped with abuttery sweet gooey topping that was baked together (I think). Thewhole thing was only about 2 or so inches high. We enjoyed it formany years when all of sudden the bakery was sold and the new ownerschanged the recipe, or didn't have the old one, and the toppingtasted like it had a marshmallow base. Not good at all. I've beensearching for a true recipe but the only ones I find use a yellowcake mix for the "crust". A few days ago I came across one thatdidn't at Cookingcache.com. It was called Philadelphia German ButterCake Recipe but it just doesn't cut the mustard although it's close. Our entire family would be most appreciative if you could help. Longing for true Butter Cake!" Tamie and Chuck
Cookie Recipe from Texas
"About 1985 there was a cookie recipe published in the Austin (Texas) American Statesman. As I recall, it had been developed by a kindergarten teacher. It uses cream cheese and both white and brown sugars. The dough is very moldable and can be baked as long as necessary depending on size and thickness of "creations." I like its flavor and the fact that numerous re-rollings of scraps don't adversely affect it. We like to make cutout Christmas cookies which we decorate with egg yolk paint prior to baking. I would certainly appreciate your help in recovering it." Anna Marie
Holiday Yeast Bread Recipe
"Hello, I have lost a treasured holiday yeast bread recipe that I have used for over 30 years. The recipe is a yeast bread with quick oats, flour, sour cream in the bread. It is raised once, than rolled out and filled with cream cheese whipped. It than raises again. The bread is filling and delicious. I am trying to make it from memory but hope to find the original. I think it was featured as a Easter bread originally, however my family loves it all year at the holidays.Thanks for your help!"
Oatmeal Softies Cookie Recipe
"Am looking for an Oatmeal Softies Cookie recipe that was in the Family Circle or Woman's Day Magazine, probably in the 1980's. It had flour of course, white and brown sugars, a couple eggs, baking soda, maybe also baking powder?, vanilla, and chopped nuts, and oatmeal. Can't remember proportions, or whatever else it may have had, if anything. I've searched high and low, can't find it, and tried some on-line searching also. Please help! I miss these wonderful cookies." Bette
Sweet and Spice Pickle Recipe
"I'm looking for a good old fashion pickled recipe it is sweet and spice. can you help me find one , thank you. PS really enjoy your web site it's grate glad I found it a lot of the recipes bring back a lot of memories of my mother and grand mothers cooking. Thanks. Billy
Molasses CakeMy mother is 92 years old and going strong. She has been talking about and searching for a recipe for the molasses cake her mother made using cornmeal and spices. Any help in providing one will be appreciated greatly. Thanks in advance," Brenda
Silver Cake
"I was recently informed of a cake recipe from the 1920s that was calledsilver cake and had an icing to go with it... I don't know much about itother than the name was something like that and I think it had to dosomething with the way it looked when it was finished. Can you help me findit??"
Thanks for your help! Holly
Below are some requests for lost recipes. If you have posted a request, please check the comments to see if you recipe has turned up!
Lost Recipes….
Black Walnut Cake
"Hi just found your site today, and love it. I have been looking for a long lost black walnut loaf cake w/sugar glaze that I got from the Southern Planter magazine in the 1950's that was published in Richmond, Va. love to find this recipe. thank you." Alice
Butter Cake
"Dear Heritage Recipes,Some 20 years ago we lived in New Jersey across from Philly and ourneighborhood had an excellent bakery. They made the most wonderful"cake" they called Butter Cake. It wasn't cake in the sense you'dnormally think of. There was a cakey type bottom layer topped with abuttery sweet gooey topping that was baked together (I think). Thewhole thing was only about 2 or so inches high. We enjoyed it formany years when all of sudden the bakery was sold and the new ownerschanged the recipe, or didn't have the old one, and the toppingtasted like it had a marshmallow base. Not good at all. I've beensearching for a true recipe but the only ones I find use a yellowcake mix for the "crust". A few days ago I came across one thatdidn't at Cookingcache.com. It was called Philadelphia German ButterCake Recipe but it just doesn't cut the mustard although it's close. Our entire family would be most appreciative if you could help. Longing for true Butter Cake!" Tamie and Chuck
Cookie Recipe from Texas
"About 1985 there was a cookie recipe published in the Austin (Texas) American Statesman. As I recall, it had been developed by a kindergarten teacher. It uses cream cheese and both white and brown sugars. The dough is very moldable and can be baked as long as necessary depending on size and thickness of "creations." I like its flavor and the fact that numerous re-rollings of scraps don't adversely affect it. We like to make cutout Christmas cookies which we decorate with egg yolk paint prior to baking. I would certainly appreciate your help in recovering it." Anna Marie
Holiday Yeast Bread Recipe
"Hello, I have lost a treasured holiday yeast bread recipe that I have used for over 30 years. The recipe is a yeast bread with quick oats, flour, sour cream in the bread. It is raised once, than rolled out and filled with cream cheese whipped. It than raises again. The bread is filling and delicious. I am trying to make it from memory but hope to find the original. I think it was featured as a Easter bread originally, however my family loves it all year at the holidays.Thanks for your help!"
Oatmeal Softies Cookie Recipe
"Am looking for an Oatmeal Softies Cookie recipe that was in the Family Circle or Woman's Day Magazine, probably in the 1980's. It had flour of course, white and brown sugars, a couple eggs, baking soda, maybe also baking powder?, vanilla, and chopped nuts, and oatmeal. Can't remember proportions, or whatever else it may have had, if anything. I've searched high and low, can't find it, and tried some on-line searching also. Please help! I miss these wonderful cookies." Bette
Sweet and Spice Pickle Recipe
"I'm looking for a good old fashion pickled recipe it is sweet and spice. can you help me find one , thank you. PS really enjoy your web site it's grate glad I found it a lot of the recipes bring back a lot of memories of my mother and grand mothers cooking. Thanks. Billy
Molasses CakeMy mother is 92 years old and going strong. She has been talking about and searching for a recipe for the molasses cake her mother made using cornmeal and spices. Any help in providing one will be appreciated greatly. Thanks in advance," Brenda
Silver Cake
"I was recently informed of a cake recipe from the 1920s that was calledsilver cake and had an icing to go with it... I don't know much about itother than the name was something like that and I think it had to dosomething with the way it looked when it was finished. Can you help me findit??"
Thanks for your help! Holly
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