This is the September 2012 issue edition of Looking for a Recipe.
Email us at lookingforarecipe@americastestkitchen.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!
German Biscotti
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.
Apple-Cranberry Cookies
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?
Seven-Minute Fudge
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.
Carrot Salad
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.
Rappie Pie
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.
Carrot-Walnut Bread
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!
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Being from the non-French part of NS, I’d never heard of Rappie Pie until a few weeks ago when our local shop started selling it from a bakery located down the French Shore. I can’t advise on a specific recipe – there are lots on the internet – but I have been told you need to use salted shallots:
http://www.acadievivante.ca/en/Themes/Food/Salted_shallots
The same website also shows how they make the pies on a commercial scale!
Seven-Minute Fudge
to Gretchen Cowan, Leavenworth, Kan.:
1 1/2 cups sugar
1/4 teaspoon cream of tartar
1/8 teaspoon salt
2 egg whites
2 teaspoons vanilla
mix sugar, cream of tartar,salt,egg whites, and 1/4 cup water in a pot or bowl over simmering water. beat steadily over low heat with a rotary or electric hand beater until the frostin stands in peaks. abour 5-7 minutes. no more. temove from the heat and continue to beat until thick enough to spread. add the vanilla before spreading . this is enough for 8 0r 9 inch two layer cake makes about 2 cups. from Fannie farmer book
for the carrot salad MY uncle used to have a restaurant and I remember he used to put mayonise and sugar on it try that.
Magic Peach Cobbler
My Great Aunt gave this recipe to me in 1969. She cooked most of her life without using measuring cups. Adjust the sugar and butter to your taste.
Aunt Anna’s Easy Peach Cobbler
1 to 1 1/2cups sugar
1cup all purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
1 cup milk
4 – 8 Tablespoons butter or margarine ( 1/2 -1 whole stick)
1 large(28 oz) can of sliced peaches in syrup USE ALL THE SYRUP.
Preheat oven to 350 degrees.
Melt the butter in the bottom of a deep baking dish.
Mix sugar, flour, salt, baking powder in a mixing bowl.Add milk, stir until no lumps remain. Pour batter into baking dish. Pour peaches over batter. Bake at 350 degrees for about 1 hour. Batter rises over fruit as cobbler bakes.
Notes:
Any canned fruit may be used, put in all the juice.
Pie filling mix will make a pie according to my aunt.You may use 1 quart fresh berries, cherries or peaches in place of canned fruit. If using fresh fruit use 1 1/2 cups sugar in batter. If using canned fruit one cup of sugar is usually better.
Addendum to Magic Peach Cobbler
When using fresh fruit I put 1/2 cup of sugar in the fruit to get some natural syrup, put all the fruit and juice in the pan.
Lucille Vestal
1633 Timber Ridge Estates Dr.
Wildwood MO, 63011
Magic Peach Cobbler (quick easy and so good)
l large can sliced peaches
l c bisquick
l c sugar
1/2 tsp vanilla
1/2 stick margarine
Melt margarine in baking dish; pour peaches on top…do not stir. Mix, bisquick, sugar and vanilla in separate bowl. Pour over peaches and margarine. Bake at 350 for approx. 40 minutes until done, enjoy.
Magic Peach Cobbler-
This one is easy to do and easy to remember (1 butter, 1 sugar, 1 flour, 1 milk, 1 hour) and works with canned, frozen or fresh peaches or even other fruit.
1 stick butter
1C granulated sugar
1C all purpose flour
2 tsp baking powder
1C milk
2 to 4 C sliced peahes with juice
Melt the butter in the bottom of a 2 quart casserole or baking dish by placing it in an oven while pre-heating it to 350 degrees.
Sift the sugar, flour and baking powder together in a mixing bowl, add the milk and mix until blended.
When the butter has melted and the oven heated to 350 remove the dish from the oven and por the batter evenly in the dish. Place the peach slices on top of the batter leaving an outer edge of batter around the dish. Return to the oven and bake for 1 hour.
Magic Peach cobbler It’s good using fresh blueberries, or blackberries. I usually adjust sugar if I’m using canned fruit depending if it has a thick syrup on the can.
Carrot Salad–check a book called Cinnamon Roll Murder by Joanne Fluke. She has a recipe for Carrot Slaw that I think will fit the bill. If not, she has great recipes for lots of other things, particularly baked goods.
Check out pg 55 in The Taste of Nova Scotia Cookbook by Charles Lief and Heather MacKenzie. Their recipe is delicious.
Magic Peach Cobbler
This is my grandmothers recipe. Whenever I make it I think of her. Great memories!
1) Heat about a quart of whatever kind of fruit you want (canned fruit also works).
2) Add 1/2 c Sugar*
3) Add 1/4 c Juice or water
4) Bring to a boil
Sift Together
1) 1 c Flour
2) 1 c Sugar*
3) 1/2 tsp Salt
4) 1 tsp Baking Powder
5) Mix with 2 tbsp butter or shortning til smooth
6) Add 1/2 c Milk
Stir enough to blend.
Pour into greased pan, place fruit on top and bake at 350 degrees until done.
*=adjust sugar to taste.
Fudge Drop No Bake
2 cups of sugar
1 cup of cocoa
1/2 of milk
1/2 cup butter
Before removing from heat add
1 tsp. of vanilla
3 cups of quick oats
(Make this like fudge) add all ingredients in sauce pan, heat /low boil until a small testing ball can be formed into a glass of water. submerge pan in water while adding oats, mix , then drop on wax paper, wait until cool.
Magic Peach Cobbler (Mom called it Essie’s cobbler)
1/4 c soft butter 1/2 c sugar
1 c flour 2 tsp baking powder 1/4 tsp salt
1/2 c milk Large can sliced peaches or raspberries (drained and liquid saved)
Cream together butter and sugar until light and fluffy. Mix together flour, baking powder and salt. Add alternately with milk to batter. Beat until smooth. Pour into greased loaf pan or 2 qt. casserole. Spoon drained fruit over batter. Sprinkle 1/4 c sugar over fruit and pour 1/4 c of the juice over top Bake at 375 degrees for 45 to 50 minutes or goldem brown.
Extra good with ice cream!
Carrot Salad – this is a family favorite – maybe it’s what you’re looking for
4 Cups shredded carrots
1 (20 oz) can crushed pineapple
3/4 Cup raisins
3/4 Cup flaked coconut
3/4 Cup miniature marshmallows
1 Cup sour cream mixed with 2 Tbs. honey
Toss well and refrigerate. Serves 8
i live in sw indiana, and know exactly about the almond toast originally made and sold my the wesselmans grocery here. our church also made and sold almond toast many years ago. i have a recipe published in our local paper that uses bread and almond paste if interested.would be glad to share it.on 10-22-12