Email us at email@example.com and tell us what recipe you’re looking for. (Make sure to include your name and mailing address.) Ever so often, we’ll share your submissions here, and we’ll feature some in a future issue of Cook’s Country magazine.
And if you happen to have one of the sought-after recipes in your recipe Rolodex, please leave us a comment. May many more lost recipes be found!
From Jeff McReynolds:
Growing up in SW Indiana community of Evansville, my mother would occasionally buy almond toast from a locally owned grocery-market bakery. It was best described as a German biscotti made from day-old Vienna bread sliced thin, applied with a meringue that when baked created a sweet crunchy topping leaving the bread with a slightly chewy almond flavor. It was best eaten by dunking it in coffee or milk. No bakery in Indianapolis has ever heard of it and none of my attempts to replicate it has been successful.
From Anna Creelman, Drexel Hill, Pa.:
Years ago I found a recipe for apple-cranberry cookies in a cookbook I borrowed from a friend. I made two batches, and my husband and I ate almost all of them as they came out of the oven—they were that good. I no longer have the recipe and can’t find one that comes even close. If it’s any help, they had the texture of the brown-edged wafers that I believe Nabisco used to make. Any ideas?
From Gretchen Cowan, Leavenworth, Kan.:
A friend of mine lost her recipe for seven-minute fudge—her favorite fudge recipe. Hers had no milk in it (which was unusual). I’ve scoured my cookbooks and have not found a similar recipe. I’d love to be able to surprise her with it one day.
From Doris McCowan, Fort Fairfield, Maine:
When I was growing up, my grandmother’s holiday table wasn’t complete without a relish tray. Among the dishes on it was a carrot-raisin salad with tiny bits of pineapple. I’ve tried to re-create the sweet dressing that she made for that carrot salad, with no luck. Any ideas?
Old-Fashioned Frozen Custard
From Linda Snyder, Medina, Ohio:
I’m looking for a recipe for ice cream custard like the one my mom used to make back in the 1950s. It had the flavor of the stuff that’s sold at local mom-and-pop custard stands in Milwaukee. I think it was made with evaporated milk. I’d love to make it for my grandkids.
From Helen Brewster, Bath, Maine:
I’m trying to find a recipe for a dish I enjoyed while on vacation in Nova Scotia. It’s called rappie pie. It was similar to chicken pot pie, but instead of having a pastry crust, it was layered with shredded potato. It definitely had bacon and lots of onion in a rich, thickened chicken broth. If anyone has an easy recipe for rappie pie, I’d love to have it.
From Elaine Desmet, Woonsocket, R.I.:
My granddaughter used to like to play with my recipe box, and now my recipe for a delicious carrot-walnut bread has disappeared. It had a lemon glaze that you drizzled over the top after it cooled. I’m pretty sure I clipped the recipe from a magazine in the early 1990s. If you could find this recipe, I would consider it a miracle.
Magic Peach Cobbler
From Jennifer Bridges, North Hollywood, Calif.:
I’m looking for a recipe for a peach cobbler that is made without eggs and uses canned peaches. You make the batter and place sliced canned peaches on top; then, while the cobbler bakes, the batter and peaches trade places. Magic!
Old-Fashioned Maple Doughnuts
From Whitney Thomas, Boston, Mass.:
Ever since moving to the Boston area about a year and a half ago, I have been trying to find old-fashioned maple doughnuts, but so far my search has been fruitless. I used to get them all the time in California (far from the land of sugar maples). They are an odd shape, and they have a delicious maple glaze. If I can’t buy them, I’d love to be able to make them at home. Can you help?
Goody Goody Hamburger Sauce
From Sharyn Fireman, Hull, Mass.:
In Dayton, Ohio, Goody’s used to be the place to go for hamburgers. The burgers were small and served on toasted buns with lots of thinly sliced dill pickles and the restaurant’s special sauce. That sauce was exquisite. It was richly red, sweet, and thick, with undertones of spice and celery. For 70 years, this wonderful place made this sauce fresh every day. Then a fire tragically destroyed the restaurant. I hope someone can re-create the sauce. All the Midwest would be at your feet, and Chris Kimball would get a big hug!