America's Best Lost Recipes: More Than 100 Heirloom Recipes Too Good to Forget by Editors of Cook's Country Magazine

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  • Beef and cabbage buns with cheese

    • sabrina7 on February 15, 2012

      These freeze well. Just put them in the freezer after they have risen for the last time. No need to thaw them before you put them in the oven... they do take longer to bake when frozen.

    • milgwimper on January 04, 2015

      I do not know what happened when I made the dough it was super wet I added more flour. I ended up using some whole wheat because I ran out of white flour. I had a hard time filling the runsas, but they did not burst. I added a junge Gouda instead of american cheese. I would added more black pepper, next time or garlic etc. I think this is pretty versatile. These are huge. I would make them again.

  • Wacky cake

    • sabrina7 on June 28, 2011

      I live in Colorado Springs, so I added 2 more tablespoons of flour and cocoa, an extra 1/4 teaspoon of salt and vanilla, and an additional 1 tablespoon of vinegar to adjust for the high altitude ( I don't know if all the adjustments were necessary since I've only made it once). It turned out moist and tasty.

  • Polish pizza

    • milgwimper on January 04, 2015

      I made a half recipe. The dough is super easy to put together. The potatoes did not take 15 minutes to become tender, a lot longer. This recipe had way too much cheese, I would reduce it. The recipe was good but super rich. We could only east a little. Serve it with salad with a vinaigrette, you will need the sharpness to cut through the rich Pagache. Make the filling first, then the dough. I made the recipe in an 9X9 glass pan, it did not brown on the bottom but the dough was fully baked. I buttered the pan, and layer the rolled dough in the pan with half hanging out. I loaded the filling and covered the filling with the rest of the dough. Make sure that everything is sealed. Cool it to over an hour maybe two if you want nice sliceable pieces. I did turn it out on the cooling rack but big mistake a small tear cause the cheese to ooze. I replaced it back in the pan. I cut into it in less than an hour, and it oozed.

  • Cheese-crusted olive balls

    • ciel on May 26, 2011

      Utterly delicious, simple to prepare and can be cooked from frozen. Never met a person who doesn't love them. Let them rest a few minutes before serving as they are very hot straight from the oven!

  • Grandma's pepper pot soup

    • nadiam1000 on January 09, 2022

      Very good with minor tweaks. I added a couple of teaspoons of Chicken Better than Bouillon to the broth before adding the chicken breasts. To me the broth would need more time to develop flavor and this enriched it a bit. I used 1 teaspoon pepper flakes in the broth and added 1/2 teaspoon to the soup to appease my son's palate. For me it was spicy enough with the 1 tsp pepper flakes in the broth but the added half teaspoon did punch it up (it is called pepper pot soup after all). A nice variation on chicken noodle soup.

  • Red velvet cake

    • Alowishs on April 02, 2016

      (on page 127) This one is my go-to for red velvet. Everyone raves about it whether I bring cupcakes or cake. Very flavorful!

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  • ISBN 10 1933615184
  • ISBN 13 9781933615189
  • Published Sep 15 2007
  • Format Hardcover
  • Language English
  • Countries United States
  • Publisher America's Test Kitchen
  • Imprint America's Test Kitchen

Publishers Text

The result of a nationwide contest for the best heirloom recipes, America's Best Lost Recipes delivers foolproof heirloom recipes you'll really want to make.

Featured recipes include 'Grandma Ruth's' Brisket, Vidalia Onion Pie, Amish Sweet and Sour Pickled Eggs, and Hummingbird Cake (a Southern favorite packed with nuts and fruit and cream cheese frosting). You'll find these recipes and more like them in America's Best Lost Recipes, a book that grew out of a nationwide contest for the best heirloom recipes with recipes selected and put through their paces by the editors of Cook's Country magazine.

This collection features food you will want to make for friends and family while test kitchen notes tell the story of our recipe testing -- what worked, what didn't and what you need to know to be successful in the kitchen. And each recipe features an introduction placing recipes in historical context and sharing excerpts from the personal stories behind them. A slice of Americana, America's Best Lost Recipes aims to preserve the best our culinary heritage has to offer.

Bound in a kitchen-friendly lay flat binding, America's Best Lost Recipes is packed with full color photos, notes from the test kitchen staff, troubleshooting tips, and step-by-step illustrations.

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