I found a recipe on line a few years ago. It was a frosted brownie and tasted like the kind you would get in a bakery. Love them. Of course I lost the recipe and have been on line searching. I prefer ones that use cocoa powder as I make this for my godchild who is lactose intolerant. Syrups are not good for her. I use vegan ingredients for milk and butter and she loves them!

Any suggestions are welcome!

This is a request for my mom. She's been looking for an old church cookbook from Villa Grove, Illinois (circa 1940-1950). That's a huge time span I know, but it has a sugar cookie recipe in it that we all love, and she wants the rest. I can ID the cookie recipe if needed, but we check ebay periodically and always come up empty. Help us, Obi-Wan, you're our only hope. Please?

My family has an extremely worn down copy, and are looking to find one that is actually intact. It’s the 1986/1987 version, and around 800 pages. All the ones I’ve found online say they are 168 pages, so I’m not sure if there’s a different version I’m looking for? The cover looks like the picture attached. Any help anyone could provide would be greatly appreciated!

That’s all I can think to call them. I grew up in northeast Ohio and my Aunt worked at the Italian food store & bakery in Cleveland and was about the most amazing baker I have ever ever known. At easter she would make these cupcakes with a marshmallow type chick on the top. It was creamier than a marshmallow. (And no almond flavor lol) Kinda vanilla -y - But wasn’t frosting. We could pull the chick off and eat it separately, and it was coated with yellow sugar with tiny chocolate chip eyes. (When I ate my first Mallow peep from the store I was horrified lol - it was so wrong)

If it makes a difference were all Italian my family is from Naples & Isernia. They immigrated in the 1920’s and My Aunt passed around ‘95, I grew up with these treats in the 70’s and early 80’s. I think it was something she learned at the bakery.

Hi all! I have been looking everywhere and have tried so many recipes (including the one from the usda cookbook) to find a chocolate cake my high school in Massachusetts served in the 90s. Some details: it was a sheet cake and the color of the cake was very very dark - pretty much black. It didn’t taste bitter or overly chocolatey though. It was very moist. The frosting was stark white. The top of it was a little crisp from sitting out. It was not buttercream - it actually didn’t taste buttery at all but was very sweet and again a stark white color. Does anyone have any insight as to what this cake may have been?

Things I’ve tried: Texas sheet cake, Wacky cake, Cake from usda cookbook, Devils food cake. I’ve actually tried so many other chocolate cake recipes but none of them are the same. I’m not sure what would have made the cake so dark black without it tasting too chocolaty. The frosting is also a mystery. Half of the ingredients may already be banned 🤣 maybe that’s why it’s so hard to replicate? But if anyone has any insight you would save me from my psychotic search!

I went out to dinner with my parents this evening and at some point the conversation went toward lost family recipes. One that my mother had been looking for some years ago amongst her mother's things was for pickled watermelon rind. Over the last decade she has exhaustively gone through everything her mother left behind and had to accept that it is indeed lost.

She has seen some of the recipes online and none of them felt right to her. I know some of you here are really good at finding recipes from old publications and she mentioned tonight that she knows the recipe is from a newspaper. She thinks the right one was the Huntington Beach Register, but a Google search doesn't come up for anything with that title which makes me think she might be confusing a local Huntington Beach paper with the Orange County Register. But she knows her mother subscribed to whatever newspaper that was because that's where she lived, and she also subscribed to the LA Times for the coupons. She remembers being 13 when her mother made them, and being born in '47 that would put the date around 1960, but she isn't sure if she had the recipe before that or not of if that is just when she has her first memory of them being made. The only things she can be definitely sure of beyond that is that it was a sweet recipe not a savory one and that she remember that nothing except the rind could be used, all the watermelon itself had to be removed prior. At the time she thought it was the best thing she had ever tasted.

Anyway, I know this isn't much to work with, but if anyone can help you would make one great lady very happy.

Thanks in advance.

My great aunt often used recipes from a cookbook made by a local Baptist church. We were only able to find a scan of one page. Before she died, she lived in Lorain county, OH so the church was somewhere in that area. If anyone is able to identify the page, or finds the recipe familiar, please respond.

https://preview.redd.it/bkzoveutprzd1.jpg?width=1536&format=pjpg&auto=webp&s=f28ab32d932fa9411e74ac88d278538144fbc788

Folks were looking for potato doughnuts a while back - here’s an old clipping from a magazine to try. I’ve never made them, so it will be an adventure to whomever tries them out!

Hi! Im looking for a recipe for a cookie bar that Wade’s used to sell in Knoxville, TN in the 1970s. It was a spiced, chewy cookie cut into rectangles, and it had raisins and a drizzled iced top. Anyone know this recipe or one similar?

Recipe came from Southern Living Oxmoor House and it might have been in a Holiday edition but not sure. Its name is just as above, Dark Chocolate Layer Cake. It is a buttermilk cake that has melted chocolate and cocoa powder but NO coffee or espresso. The white chocolate cream cheese frosting recipe has lemon and melted white chocolate in the ingredients. It is a very delicious cake and I want to make it for my son’s birthday in a couple of weeks. Please help if you can. Thank you!!!

My grandpa made the best homemade bread ever. And no matter what I do, I could never quite get the same flavor.

I was recently going through a box of stuff that my mother had. In it was a handwritten recipe from my grandpa with his bread recipe. Figured out why mine never tasted the same. He used lard in it.

Problem is, it doesn't need much (only 1 tbsp), and I can only find lard in big tubs. I used to see it sold by the stick in the stores. Haven't been able to find it like that for a long time.

Edited: Here's the recipe

White bread Makes 2 loaves

Scald one cup of milk in a small saucepan. Add 1 cup of hot water. Pour these ingredients over 1 tbsp of lard, 1 tbsp of butter, 2 tbsp of sugar and 2 tsp of salt. Stir till it all melts together.

In a separate bowl, put one cake of yeast In 1/4 cup warm water. Mix well and set aside.

When the first mixture is lukewarm, add the yeast mixture. Mix well.

Sift before measuring: 6 1/2 cups bread flour.

Slowly add 3 cups of the sifted flour. Beat for 1 minute, then slowly add the rest of the flour.

Toss the dough onto a floured surface. Knead well, folding the edges of the dough to the center. Continue until it no longer adheres to the surface, and is smooth and elastic.

Place the dough in a bowl and cover it. Set in aq warm place. Let rise until double in bulk, around 1 hour. When double in bulk, knead it down to the original size, then put in the bowl to rise again, around 1 1/2 hours.

Knead again to get it to the original size, and divide into two pieces. Put each piece into a greased loaf pan. Let rise until double in bulk.

Preheat the oven to 450° F. Bake for 10 minutes, then turn the oven down to 350° F. Bake until bread shrinks slightly in the pan. About 40 minutes.

When they're done, remove baking pans and put on wire racks to cool.

He had a note at the end that said he leaves his in the pans to cool.

At any rate, right out of the oven, slathered in butter, this bread is a little bit of heaven on Earth.

I'm searching for a soft and buttery sugar cookie recipe. Can anyone recommend their favorite that they've actually made?

Was a recipe I got off of AOL and was cooked in a metal bowl, not a pan.

Also had a non-chocolate version

There is a recipe my late grandmother would use for pound cake.

It was from a newspaper around the 80's in either the Conroe Courier or Houston Chronicle and the only ingriendent we know FOR SURE is in it, is 1 carton of Daisy sour cream.

If anyone has any ideas of where we could look to find it, my family and I would be so grateful!

Hi all! My dad has a beloved pineapple tart recipe handed down from his grandmother that we have always made at Christmas, exactly as written, see end of post. In the last 10 years, something has changed in one of the ingredients makeup and the dough doesn’t come out the same, is very difficult to work with, crumbly & impossible to roll out. I am a former pastry chef, and I have done a lot of experimentation with brands of yeast, flour, amounts of flour, evaporated vs condensed milk, diff brands of shortening vs butter etc, but it's never exactly quite right. This is for sure the recipe, it has always been condensed milk. After doing some research, it appears to be quite similar to a kolache cookie? I had never heard that term before, but Nanny was German/Irish so that would make sense. It is definitely more pie crust than doughy though. But I have not come across anyone who has condensed milk in their recipe. Has anyone seen anything like this, or any recommendations? Dads heartbroken that his favorite Christmas cookie recipe no longer works.

Recipe: 1 can condensed milk, heat to 110 1 package yeast, blend into milk to fully dissolve 2TB sugar mix in Set aside to raise

6 cups flour 1/2 t salt 2 c shortening, cut in

3 eggs beaten 3TB sugar Mix & add to yeast mixture then add to dry. Set aside or refrigerate (cool is easier to roll)

Filling: 1 can crushed pineapple 1 cup sugar Boil, add 1 Tb cornstarch Boil til thick Refrigerate to cool

Green/red candied cherries, sliced in half

Roll out dough on sugared surface, about 1/16 to 1/8th inch thick. Cut into 2" squares. Place on ungreased cookie sheet, Spoon about 1 tsp filling into center, fold corners over top & pinch to hold. Place sliced Cherry on top, bake at 350 15-20 min until edges are golden brown.