3-STEP CHEESECAKE PHILADELPHIA CHEESE 2 (8 oz.) pkgs. Philadelphia Cream cheese, soft- ened (can use light variety) ½ cup sugar ½ teaspoon vanilla 2 eggs 1 ready-to-use graham cracker crumb crust (8-9") 1. Mix cream cheese, sugar and vanilla with electric mixer on medium speed until well- blended. Add eggs; mix until blended. 2. Pour into crust. Card 1 Back: 3. Bake at 350 F. 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. --- # 3-Step Cheesecake *Philadelphia Cream Cheese* ## Ingredients - 2 (8 oz.) pkgs. Philadelphia Cream Cheese, softened (can use light variety) - 1/2 cup sugar - 1/2 tsp vanilla - 2 eggs - 1 ready-to-use graham cracker crumb crust (8–9") ## Instructions 1. Mix cream cheese, sugar, and vanilla with electric mixer on medium speed until well blended. Add eggs; mix until blended. 2. Pour into crust. 3. Bake at 350°F for 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight.
RCA0008 - Florida Collection of Typed Cards (eBay)
ANGEL FOOD CAKE THE TAMPA TRIBUNE Drizzle over bought angel food cake, or home- made any one of the following sauces. Amaretto-almond Sauce Mississippi Mud Sauce Caramel-Coffee Sauce Blueberry Sauce SEE SAUCES. Card 1 Back: blank --- # Angel Food Cake *The Tampa Tribune* ## Ingredients - Store-bought or homemade angel food cake - One of the following sauces (see Sauces section): - Amaretto-Almond Sauce - Mississippi Mud Sauce - Caramel-Coffee Sauce - Blueberry Sauce ## Instructions 1. Drizzle any one of the following sauces over a store-bought or homemade angel food cake: Amaretto-Almond Sauce, Mississippi Mud Sauce, Caramel-Coffee Sauce, or Blueberry Sauce. 2. See Sauces section for individual sauce recipes.
Card 1 Front: ANGEL FOOD SUPREME THE ORLANDO SENTINEL 1 cup Softasilk cake flour ¼ cup plus 2 TB. sugar 12 egg whit es (1½ cups) 1½ tsp. cream of tartar ¼ teaspoon salt 3/4 cup sugar 1½ teaspoons vanilla ½ teaspoon almond extract Heat oven to 375 degrees. Stir together flour and first amount of sugar. Set aside. In large mixer bowl, beat egg whites, cream of tartar and salt until foamy. Add second amount of sugar, 2 TB. at a time, beating on Card 1 Back: high speed until meringue holds stiff peaks. Gently fold in flavorings. Sprinkle four-sugar mixture, ¼ cup at a time over meringue, folding in gently just until flour mixture disappears. Push batter into an ungreased 10x4" tube pan. Gently cut through batter. Bake 30-35 minutes or until top springs back when touched lightly with finger. Invert tube pan on funnel; let hang until cake is completely cool. Makes 16 servings. TEST KITCHEN NOTES: If desired top cake with favorite glaze, whipped cream, or most beautiful berries. This recipe was included in a compre- hensive but aging copy of Betty Crocker's Cook- book. Calories-76; fat-0g; carbohydrates-15.9g; cholesterol-0; sod ium 73-milligrams --- # Angel Food Supreme *The Orlando Sentinel* *Makes 16 servings* ## Ingredients - 1 cup Softasilk cake flour - 1/4 cup plus 2 Tbsp sugar - 12 egg whites (1 1/2 cups) - 1 1/2 tsp cream of tartar - 1/4 tsp salt - 3/4 cup sugar - 1 1/2 tsp vanilla - 1/2 tsp almond extract ## Instructions 1. Heat oven to 375°F. 2. Stir together flour and first amount of sugar (1/4 cup plus 2 Tbsp). Set aside. 3. In large mixer bowl, beat egg whites, cream of tartar, and salt until foamy. 4. Add second amount of sugar (3/4 cup), 2 Tbsp at a time, beating on high speed until meringue holds stiff peaks. 5. Gently fold in flavorings (vanilla and almond extract). 6. Sprinkle flour-sugar mixture, 1/4 cup at a time, over meringue, folding in gently just until flour mixture disappears. 7. Push batter into an ungreased 10x4" tube pan. Gently cut through batter. 8. Bake 30–35 minutes or until top springs back when touched lightly with finger. 9. Invert tube pan on funnel; let hang until cake is completely cool.
Card 1 Front: APPLE OAT CRUNCH MAZOLA No-stick cooking spray ¼ tsp. nutmeg 1 c. quick oats ½ c. unsalted margarine 2/3 c. packed brown 5 c. peeled, sliced sugar, divided apples (about 5 medium) ½ cup flour ½ tsp. cinnamon Spray 9" square baking pan with cooking spray. In medium bowl combine oats, 1/3 cup brown sugar, flour, cinnamon and nutmeg. With pastry blender or 2 knives cut in margarine until coarse crumbs form. In large bowl combine re- maining 1/3 cup brown sugar and apples. Spoon into prepared pan. Top evenly with crumb mix- ture. Bake in 375 degree oven for 50 minutes Card 1 Back: or until browned. Yield: 8 servings. Calories - 280; protein - 3g, carbohydrate - 41g fat - 13 g, polyunsaturated fat - 4 g, saturated fat - 2 g, cholesterol - 0 mg, sodium - 5 mg. --- # Apple Oat Crunch *Mazola* *Yields 8 servings* ## Ingredients - No-stick cooking spray - 1 cup quick oats - 2/3 cup packed brown sugar, divided - 1/2 cup flour - 1/4 tsp nutmeg - 1/2 cup unsalted margarine - 5 cups peeled, sliced apples (about 5 medium) - 1/2 tsp cinnamon ## Instructions 1. Spray a 9" square baking pan with cooking spray. 2. In a medium bowl, combine oats, 1/3 cup brown sugar, flour, cinnamon, and nutmeg. 3. With a pastry blender or 2 knives, cut in margarine until coarse crumbs form. 4. In a large bowl, combine remaining 1/3 cup brown sugar and apples. 5. Spoon apple mixture into prepared pan. 6. Top evenly with crumb mixture. 7. Bake in a 375°F oven for 50 minutes or until browned.
Card 1 Front: ARMADILLO THE TAMPA TRIBUNE, 7/28/77. To cut armadillo: Cut belly skin near shell with a sharp knife, around and behind head and tail. Use a knife to separate meat from shell on both sides, as far as can be reached. Pull head from shell and at same time, cut meat away from shell. The shell and carcass should come out. Use large ti8n snips to cut off feet & head. Leave tail on. Cut through belly muscle and use snips to cut bones through breast; also use snips to cut double pelvic bones. Pick up carcass by tail and either cut or remove all entrails. Cut around tail and twist off tail. Remove sweat glands and fat. Card 1 Back: Season with salt & pepper and rub with butter. Wrap in foil and bake in oven or on grill as you would cook fresh pork. Remove foil and add more butter and brown and serve. Or, add barbecue sauce instead of butter. Estate of Ella Ralls, Arcadia, Florida --- # Armadillo *From the kitchen of Ella Ralls, Arcadia, FL via The Tampa Tribune — July 28, 1977* ## Instructions ### Butchering 1. Cut belly skin near the shell with a sharp knife, around and behind the head and tail. 2. Use a knife to separate meat from shell on both sides, as far as can be reached. 3. Pull head from shell and at the same time cut meat away from shell. The shell and carcass should come out. 4. Use large tin snips to cut off feet and head. Leave tail on. 5. Cut through belly muscle and use snips to cut bones through breast; also use snips to cut double pelvic bones. 6. Pick up carcass by tail and either cut or remove all entrails. 7. Cut around tail and twist off tail. 8. Remove sweat glands and fat. ### Cooking 1. Season with salt and pepper and rub with butter. 2. Wrap in foil and bake in oven or on grill as you would cook fresh pork. 3. Remove foil, add more butter, brown, and serve. 4. Or, add barbecue sauce instead of butter.
Card 1 Front of recipe RCA0008-20260621-0162: BAKING FRUITCAKE – ELIZABETH McKAY, TAMPA THE TAMPA TRIBUNE Bake fruitcakes in a slow oven (300 degrees) until cake tests done in center. Place a shallow pan of hot water on floor of oven to give a less heavy crust. The following baking times are approximate. The measurements given below include the pan size, then the amount of batter, then the baking time. 9x5x3" loaf pan 6½ cups 2½ hours 8½x4½x2½" loaf pan 5 cups 2 hours 5½x3x2½" loaf pan 1 3/4 c. 1½ hours 4½x1½" round foil pan 1-1¼ cups 1 h.25 min 1 pound coffee can 3½ cups 1h.50 min. 9-10" tube pan/mold 2½ qts. 3-3½ hours Card 1 Back of recipe RCA0008-20260621-0162: 8" ring mold 3 cups 1h,40min. 6-oz. juice can ½ cup 50 min. 1 3/4x1" cupcake pans 1 rounded TB 20 min. 3x1½" cupcake pans 1/3 cup 40 min. BAKING AND STORAGE HINTS: For larger loaf cakes, line pans with brown paper and grease with shortening. For smaller pans such as small loaves, fancy molds or juice cans, grease well. Cupcake pans may be lined with paper baking cups or well greased. Some experienced cooks find foil a suitable liner for pans. Fill pans with batter to within ½-inch of top edge. Cool cakes thoroughly before wrapping. --- # Baking Fruitcake *Recipe by Elizabeth McKay — The Tampa Tribune* ## Pan Size, Batter Amount, and Baking Time Reference > Bake fruitcakes in a slow oven (300°F) until cake tests done in center. Place a shallow pan of hot water on the floor of the oven to give a less heavy crust. The following baking times are approximate. The measurements given below include the pan size, then the amount of batter, then the baking time.
## Instructions 1. Preheat oven to 300°F (slow oven). 2. Prepare pans: for larger loaf cakes, line pans with brown paper and grease with shortening. For smaller pans such as small loaves, fancy molds, or juice cans, grease well. Cupcake pans may be lined with paper baking cups or well greased. Some experienced cooks find foil a suitable liner for pans. 3. Fill pans with batter to within 1/2 inch of top edge. 4. Place a shallow pan of hot water on the floor of the oven to give a less heavy crust. 5. Bake at 300°F for the time indicated in the table above for your pan size, until the cake tests done in the center. 6. Cool cakes thoroughly before wrapping.
BASIC EGG SUBSTITUTE THE TAMPA TRIBUNE 2 large egg whites 1 teaspoon safflower or corn oil 2 drops yellow food coloring, optional Mix ingredients in a blender or shaker jar until frothy. Use in place of 1 whole egg. Makes ¼ cup. NOTE:Fresh, cold eggs separate most easily. Crack the shell gently on a hard surface. Wor king over a bowl, gently split the shell in half and pass the yolk from one half to the other until all the white has fallen into the bowl and only the yolk remains. Transfer the yolk Card 1 Back: to another bowl. STORAGE INSTRUCTIONS: The recipe can be in- creased as needed. Refrigerate in an airtight container for four or five days; shake before using. For longer storage, freeze individual portion in ice cube trays; pop out and store in freezer bags for 2-3 weeks. Thaw overnight in the refrigerator. --- # Basic Egg Substitute *The Tampa Tribune* *Makes 1/4 cup (equivalent to 1 whole egg)* ## Ingredients - 2 large egg whites - 1 tsp safflower or corn oil - 2 drops yellow food coloring (optional) ## Instructions 1. Mix ingredients in a blender or shaker jar until frothy. 2. Use in place of 1 whole egg. ### Egg Separation Technique 3. **NOTE:** Fresh, cold eggs separate most easily. Crack the shell gently on a hard surface. 4. Working over a bowl, gently split the shell in half and pass the yolk from one half to the other until all the white has fallen into the bowl and only the yolk remains. 5. Transfer the yolk to another bowl. ### Storage Instructions 6. The recipe can be increased as needed. 7. Refrigerate in an airtight container for four or five days; shake before using. 8. For longer storage, freeze individual portions in ice cube trays; pop out and store in freezer bags for 2–3 weeks. Thaw overnight in the refrigerator.
BASIC MUFFINS BAKERS & CHEFS ALL PURPOSE FLOUR SMALL BATCH: 1 egg ½ cup milk ¼ cup vegetable oil 1½ cups all purpose flour ¼ cup brown sugar ¼ cup sugar 2 teaspoon baking powder ½ teaspoon salt Card 1 Back: Blend egg, milk and oil. Combine dry ingred- ients and add to liquid mixture. Stir just until smooth. Fold in blueberries or other fruits. Fill greased or lined muffin cups 2/3 full. Bake at 385-400 degrees. --- # Basic Muffins Bakers & Chefs All Purpose Flour ## Ingredients - 1 egg - 1/2 cup milk - 1/4 cup vegetable oil - 1 1/2 cups all purpose flour - 1/4 cup brown sugar - 1/4 cup sugar - 2 tsp baking powder - 1/2 tsp salt ## Instructions 1. Blend egg, milk, and oil. 2. Combine dry ingredients and add to liquid mixture. 3. Stir just until smooth. 4. Fold in blueberries or other fruits. 5. Fill greased or lined muffin cups 2/3 full. 6. Bake at 385–400°F for 18-22 minutes.
Basic Muffins – Bakers & Chefs All Purpose Flour
BASIC MUFFINS-BAKERS & CHEFS ALL PURPOSE FLOUR LARGE BATCH: 9 pounds brown sugar 9 pounds white sugar 10 pounds emulsified shortening 8 oz. salt 11 pound whole eggs 1 pound, 4 oz. baking powder 25 pounds all purpose flour 19 pounds milk (variable) Cream sugars, shortening and salt until smooth. Add eggs and scrape bowl. Mix until smooth. Card 1 Back: Fold in blueberries or other fruits. Deposit into greased or lined muffin cups. Bake at 385-400 degrees. --- # Basic Muffins – Bakers & Chefs All Purpose Flour ## Ingredients - 9 pounds brown sugar - 9 pounds white sugar - 10 pounds emulsified shortening - 8 oz. salt - 11 pounds whole eggs - 1 pound, 4 oz. baking powder - 25 pounds all-purpose flour - 19 pounds milk (variable) - Blueberries or other fruits (to fold in) ## Instructions 1. Cream sugars, shortening, and salt until smooth. 2. Add eggs and scrape bowl. Mix until smooth. 3. Fold in blueberries or other fruits. 4. Deposit into greased or lined muffin cups. 5. Bake at 385–400°F for 18-22 minutes.
Card 1 Front: BASIC SPAM LOAF THE TAMPA TRIBUNE 2 cans (12 oz.) Spam ground 1½ c. quick rolled oats, or fresh bread crumbs 2 eggs, beaten 2 T. brown sugar ½ c. ketchup ½ c. pineapple juice or other Salt and Pepper 1 package ham flavoring Place Spam and oats in a large bowl. Mix re- maining ingredients in a separate bowl, then pour into bowl with Spam and mix well. Spoon into a greased loaf pan. Bake in a preheated 350 degree oven 45-50 minutes. Remove and let rest 5 minutes for better slicing. Serves 4-6. (OVER) Card 1 Back: *****NOTE: You can add grate vegetables such as carrots or onions (1½ cup each). And sub- stitute salsa for ketchup, in which case re- place pineapple juice with tomato juice or V-8. Incidentally, a few scraps of leftover cheese won't go amiss. --- # Basic Spam Loaf *The Tampa Tribune* *Serves 4–6* ## Ingredients - 2 cans (12 oz.) Spam, ground - 1 1/2 cups quick rolled oats, or fresh bread crumbs - 2 eggs, beaten - 2 Tbsp brown sugar - 1/2 cup ketchup - 1/2 cup pineapple juice or other - Salt and pepper - 1 package ham flavoring ## Instructions 1. Place Spam and oats in a large bowl. 2. Mix remaining ingredients in a separate bowl, then pour into bowl with Spam and mix well. 3. Spoon into a greased loaf pan. 4. Bake in a preheated 350°F oven 45–50 minutes. 5. Remove and let rest 5 minutes for better slicing. ## Editor's Notes - **Optional variations noted on back of card:** (1) Add 1 1/2 cups each of grated carrots or onions; (2) substitute salsa for ketchup, replacing pineapple juice with tomato juice or V-8; (3) add leftover cheese scraps.
Card 1 Front: BEST EVERY APPLE COOKIES MRS. JUNE WOODS SPRING HILL, FL ½ c. shortening 1 1/3 c. brown sugar 1 egg 2 cups flour 1 tsp. baking soda 1 tsp. apple pie spice ½ tsp. salt ½ cup milk 1 c. nuts, chopped 1 cup raisins 1 c. unpared apples, finely chopped Cream together shortening, sugar and egg. Mix dry ingredients together and add half to creamed mixture, blend in milk and remaining dry ingredients. Add nuts, raisins & apples. Mix well. Drop on greased cookie sheet. Bake at 400 degrees for 10-12 minutes, spread with Vanilla Glaze. (recipe on back of card). Card 1 Back: VANILLA GLAZE: 1½ cups powdered sugar 2½ teaspoon milk Dash of salt ½ teaspoon vanilla 1 tablespoon melted butter Mix until creamy; spread on cookies. --- # Best Every Apple Cookies *Recipe from the kitchen of Mrs. June Woods — Spring Hill, FL* ## Ingredients ### Cookies - 1/2 cup shortening - 1 1/3 cups brown sugar - 1 egg - 2 cups flour - 1 tsp baking soda - 1 tsp apple pie spice - 1/2 tsp salt - 1/2 cup milk - 1 cup nuts, chopped - 1 cup raisins - 1 cup unpared apples, finely chopped ### Vanilla Glaze - 1 1/2 cups powdered sugar - 2 1/2 tsp milk - Dash of salt - 1/2 tsp vanilla - 1 Tbsp melted butter ## Instructions ### Cookies 1. Cream together shortening, sugar, and egg. 2. Mix dry ingredients together and add half to creamed mixture. 3. Blend in milk and remaining dry ingredients. 4. Add nuts, raisins, and apples. Mix well. 5. Drop on greased cookie sheet. 6. Bake at 400°F for 10–12 minutes. ### Vanilla Glaze 1. Mix all glaze ingredients together until creamy. ### Assembly 1. Spread Vanilla Glaze on cookies while warm. ## Editor's Notes - **"unpared apples"** — apples with the skin left on; do not peel before chopping.
BEST OATMEAL COOKIES QUAKER 1½ c. margarine 3/4 packed brwn. sugar ½ c. granulated sugar 1 egg 1 tsp. vanilla 1½ c. all-purpose flour 1 tsp. baking soda 1 tsp. salt 1 tsp. cinnamon ¼ tsp. nutmeg 3 c. Quaker Oats (quick or old-fashioned, un- cooked. Heat oven to 375 F. Beat together margarine and sugar until light and fluffy. Beat in egg and vanilla. Combine flour, baking soda, salt and spices; add to margarine mixture, mixing well. Stir in oats. Drop by rounded tablespoonfuls onto ungreased cookie sheet. Bake 8-9 minutes Card 1 Back: for a chewy cookie, 10-11 minutes for a crisp cookie. Cool 1 minute on cookie sheet; remove to wire cooling rack. Store in tightly covered container. VARIATIONS: Add any one or combination of two of the following ingredients, if desired: 1 cup rai- sins, chopped nuts, or semi-sweet chocolate, butterscotch or peanut butter flavored pieces. --- # Best Oatmeal Cookies *Recipe by Quaker* ## Ingredients - 1 1/2 cups margarine - 3/4 cup packed brown sugar - 1/2 cup granulated sugar - 1 egg - 1 tsp vanilla - 1 1/2 cups all-purpose flour - 1 tsp baking soda - 1 tsp salt - 1 tsp cinnamon - 1/4 tsp nutmeg - 3 cups Quaker Oats (quick or old-fashioned, uncooked) ## Instructions 1. Heat oven to 375°F. 2. Beat together margarine and sugar until light and fluffy. 3. Beat in egg and vanilla. 4. Combine flour, baking soda, salt, and spices; add to margarine mixture, mixing well. 5. Stir in oats. 6. Drop by rounded tablespoonfuls onto ungreased cookie sheet. 7. Bake 8–9 minutes for a chewy cookie, 10–11 minutes for a crisp cookie. 8. Cool 1 minute on cookie sheet; remove to wire cooling rack. 9. Store in tightly covered container. ### Variations Stir in any one, or a combination of two, of the following ingredients if desired: 1 cup raisins, chopped nuts, or semi-sweet chocolate, butterscotch, or peanut butter flavored pieces.