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Better Biscuits
BETTER BISCUITS THE TAMPA TRIBUNE
Card 1 Front:
Use chilled butter, margarine or shortening
and a pastry blender or your fingertips to com-
bine fat with dry ingredients.
Stir just until dry ingredients are moistened.
Too much flour and over-kneading dough will
make biscuits tough.
Roll or pat dough to an even thickness, usually
½-inch.
Card 1 Back:
Cut biscuits with a floured biscuit cutter and
a straight downward motion. Avoid twisting
the biscuit cutter.
---
# Tips for Better Biscuits
*The Tampa Tribune*
## Instructions
1. Use chilled butter, margarine, or shortening and a pastry blender or your fingertips to combine fat with dry ingredients.
2. Stir just until dry ingredients are moistened.
3. Avoid using too much flour and over-kneading the dough, as both will make biscuits tough.
4. Roll or pat dough to an even thickness, usually 1/2-inch.
5. Cut biscuits with a floured biscuit cutter using a straight downward motion. Avoid twisting the biscuit cutter. -
Black-Bottom Cheesecake
BLACK-BOTTOM CHEESECAKE
1½ cups cream-filled chocolate cookie crumbs
3 tablespoons butter, melted
4 packages (8-oz. EACH) cream cheese, softened
½ cup butter, softened
1 cup sugar
4 eggs
3/4 cup dairy sour cream
2 ounces semi-sweet chocolate, melted and cooled
1 tablespoon cornstarch
¼ cup rum
2 teaspoons rum extract
1½ ounces grated chocolate
Rum-Cream Topping
Grease sides only on a 9" springform pan.
Card 1 Back:
Combine cookie crumbs and 3 TB melted butter;
press over bottom and halfway up side of pan.
Bake in preheated 350-degree oven 10 min.; line
outside of pan with foil to prevent butter in
crust from leaking. Cool.
In a large mixer bowl, beat cream cheese, ½
cup butter and sugar until perfectly smooth &
fluffy. Add eggs, one at a time, beating well
after each addition. Beat in sour cream until
blended. Remove 2½ cups cream cheese mixture;
stir in melted chocolate.
Pour into prepared crust; smooth top. Add
Add cornstarch, rum and rum extract to remaining
light creamcheese mixture; beat until blended.
Gently spoon rum-cheese mixture over chocolate
mixture; smooth top.
Card 2 Front:
BLACK-BOTTOM CHEESECAKE, CARD NO. 2
Bake in center of preheated oven 1 hour 15
minutes. Turn off oven. Without opening oven
door, let cheesecake cool in oven 30 minutes.
Leave cheesecake in oven 30 minutes longer with
oven door propped open 1-3 inches. Cool in pan
on a rack to room temperature. Cool and re-
frigerate overnight.
To loosen cheesecake, run a thin knife around
inside edge of pan; remove side of pan. Using
2 large metal spatulas, carefully slide cheese-
cake off pan bottom onto a serving plate. Pre-
pare Rum-Cream Topping, spread over top of
cheesecake. Decorate a 2" band on outer edge
Card 2 Back:
of top with grated chocolate.
Makes 10-12 servings.
RUM-CREAM TOPPING: In a small bowl, beat 1 cup
whipping cream to soft-peak stage. Add 2 TB.
powdered sugar; gradually drizzle in 3 TB. rum
beating until mixture is stiff
---
# Black-Bottom Cheesecake
*Makes 10–12 servings*
## Ingredients
### Crust
- 1 1/2 cups cream-filled chocolate cookie crumbs
- 3 Tbsp butter, melted
### Cheesecake Filling
- 4 packages (8 oz each) cream cheese, softened
- 1/2 cup butter, softened
- 1 cup sugar
- 4 eggs
- 3/4 cup dairy sour cream
- 2 oz semi-sweet chocolate, melted and cooled
- 1 Tbsp cornstarch
- 1/4 cup rum
- 2 tsp rum extract
### Rum-Cream Topping
- 1 cup whipping cream
- 2 Tbsp powdered sugar
- 3 Tbsp rum
### Decoration
- 1 1/2 oz grated chocolate
## Instructions
### Crust
1. Grease sides only of a 9" springform pan.
2. Combine cookie crumbs and 3 Tbsp melted butter; press over bottom and halfway up side of pan.
3. Bake in preheated 350°F oven 10 minutes. Line outside of pan with foil to prevent butter in crust from leaking. Cool.
### Cheesecake Filling
1. In a large mixer bowl, beat cream cheese, 1/2 cup butter, and sugar until perfectly smooth and fluffy.
2. Add eggs, one at a time, beating well after each addition.
3. Beat in sour cream until blended.
4. Remove 2 1/2 cups of the cream cheese mixture; stir in melted chocolate.
5. Pour chocolate mixture into prepared crust; smooth top.
6. Add cornstarch, rum, and rum extract to remaining light cream cheese mixture; beat until blended.
7. Gently spoon rum-cheese mixture over chocolate mixture; smooth top.
### Baking
1. Bake in center of preheated 350°F oven 1 hour 15 minutes.
2. Turn off oven. Without opening oven door, let cheesecake cool in oven 30 minutes.
3. Leave cheesecake in oven 30 minutes longer with oven door propped open 1–3 inches.
4. Cool in pan on a rack to room temperature.
5. Refrigerate overnight.
### Rum-Cream Topping
1. In a small bowl, beat 1 cup whipping cream to soft-peak stage.
2. Add 2 Tbsp powdered sugar; gradually drizzle in 3 Tbsp rum, beating until mixture is stiff.
### Assembly
1. To loosen cheesecake, run a thin knife around inside edge of pan; remove side of pan.
2. Using 2 large metal spatulas, carefully slide cheesecake off pan bottom onto a serving plate.
3. Spread Rum-Cream Topping over top of cheesecake.
4. Decorate a 2" band on outer edge of top with grated chocolate. -
Blueberry Sauce
Card 1 Front:
BLUEBERRY SAUCE THE TAMPA TRIBUNE
¢THE NEW BASICS COOKBOOK BY JOHN ROSSO & SHEILA
LUKINS (WORKMAN PUBLISHING CO.).
Serve over fresh summer fruit, low-fat frozen
yogurt, ice cream or angel food cake.
4 c. fresh/frozen (thawed) blueberries
½ cup sugar 2 TB. red wine vinegar
¼ tsp. grd. cinnamon ¼ tsp. grd. nutmeg
1/8 tsp. grd. mace 1/8 tsp. grd. cloves
Place blueberries in a medium-size heavy sauce-
pan. Add remaining ingredients and toss gently.
Cook over medium heat, stirring frequently, for
Card 1 Back:
15 minutes. Then raise heat and boil for 5
minutes. Finally, reduce heat to medium again
and cook, stirring frequently, for 10 minutes.
Remove the sauce from the heat and allow it to
cool to room temperature. Refrigerate until
chilled, 2 hours.
Yield: 2 cups.
NUTRITION DATA PER TABLESPOON: 23 calories, no
protein, no fat, no cholesterol, 3 g complex
carbohydrates, 3 g sugar, no dietary fiber, 1
mg sodium, 3 percent calories from fat.
---
# Blueberry Sauce
*Recipe by John Rosso & Sheila Lukins — The Tampa Tribune (from The New Basics Cookbook, Workman Publishing Co.)*
*Yields 2 cups*
## Ingredients
- 4 cups fresh or frozen (thawed) blueberries
- 1/2 cup sugar
- 2 Tbsp red wine vinegar
- 1/4 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/8 tsp ground mace
- 1/8 tsp ground cloves
## Instructions
1. Place blueberries in a medium-size heavy saucepan. Add remaining ingredients and toss gently.
2. Cook over medium heat, stirring frequently, for 15 minutes.
3. Raise heat and boil for 5 minutes.
4. Reduce heat to medium again and cook, stirring frequently, for 10 minutes.
5. Remove the sauce from the heat and allow it to cool to room temperature.
6. Refrigerate until chilled, about 2 hours. -
Bran Muffins, High Fiber
BRAN MUFFINS, HIGH FIBER NABISCO
2 cups Nabisco 100% Bran
1¼ cups milk
1 cup all-purpose flour
1/3 cup firmly packed brown sugar
2 teaspoons baking powder
½ teaspoon baking soda
¼ cup margarine, melted
1 egg, beaten
Combine bran and milk; let stand for 5 minutes.
Card 1 Back:
Combine next four ingredients; set aside.
Mix margarine and egg into bran mixture.
Stir in flour mixture just until blended.
Spoon into 12 greased, 2½-inch muffin pan cups.
Bake at 400 degrees for 18 minutes or till done.
Serve warm.
148 calories, 237 mg sodium, 22 mg cholesterol,
5 gm total fat, 2 gm saturated fat, 3 gm dietary
fiber,
---
# Bran Muffins, High Fiber
*Recipe by Nabisco*
*Makes 12 muffins*
## Ingredients
- 2 cups Nabisco 100% Bran
- 1 1/4 cups milk
- 1 cup all-purpose flour
- 1/3 cup firmly packed brown sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 cup margarine, melted
- 1 egg, beaten
## Instructions
1. Combine bran and milk; let stand for 5 minutes.
2. Combine the next four ingredients (flour, brown sugar, baking powder, and baking soda); set aside.
3. Mix margarine and egg into bran mixture.
4. Stir in flour mixture just until blended.
5. Spoon into 12 greased, 2 1/2-inch muffin pan cups.
6. Bake at 400°F for 18 minutes or till done.
7. Serve warm.
---
**Nutrition per muffin:** 148 calories, 237 mg sodium, 22 mg cholesterol, 5 gm total fat, 2 gm saturated fat, 3 gm dietary fiber. -
Breading, Fish/Poultry
BREADING, FISH/POULTRY BAKERS & CHEFS FLOUR
LARGE BATCH:
25 pound all purpose flour
1 pound, 4 ounces seasoned salt
4 ounces pepper
1 pound paprika
Mix flour, salt, pepper, and paprika. Coat
fish or poultry with flour mixture.
Card 1 Back: blank
---
# Breading, Fish/Poultry — Bakers & Chefs Flour
## Ingredients
- 25 pounds all-purpose flour
- 1 pound, 4 ounces seasoned salt
- 4 ounces pepper
- 1 pound paprika
## Instructions
1. Mix flour, salt, pepper, and paprika.
2. Coat fish or poultry with flour mixture. -
Broccoli Sauce for Pasta
Card 1 Front:
BROCCOLI SAUCE FOR PASTA THE WASHINGTON POST
1 bunch fresh broccoli (about 1½ pounds)
½ cup olive oil
1 teaspoon fresh garlic, minced
¼ cup sun-dried tomatoes, julienned
2 tablespoons lemon juice
1 tablespoon minced fresh oregano or parsley,
or 1 teaspoon minced fresh rosemary (optional)
1 pound pasta, cooked
Freshly grated Parmesan to taste
Remove bite-sized florets from the broccoli.
(Save the rest for soup, if you wish.)
Blanch florets in a large quantity of boiling
salted water for about 3 minutes or until bare-
ly tender.
Card 1 Back:
Drain broccoli and rinse in cold water to stop
cooking.
Heat olive oil in a large skillet or sauce-
pan. Add the garlic and stir for a minute or
two over heat. Add broccoli florets, sun-dried
tomatoes, lemon juice and optional fresh herbs
and toss in oil. Add cooked pasta and toss.
Serve broccoli and pasta dish immediately
with freshly grated Parmesan passed separately.
Makes 4-6 servings.
TEST KITCHEN NOTES: Asparagus can be sub-
stituted for the broccoli in the recipe. Cut
the asparagus (preferably thin stalks) into 1½"
diagonal slices. There should be about 4 cups.
Blanch them as you would the broccoli.
---
# Broccoli Sauce for Pasta
*The Washington Post*
*Makes 4–6 servings*
## Ingredients
- 1 bunch fresh broccoli (about 1 1/2 pounds)
- 1/2 cup olive oil
- 1 tsp fresh garlic, minced
- 1/4 cup sun-dried tomatoes, julienned
- 2 Tbsp lemon juice
- 1 Tbsp minced fresh oregano or parsley, or 1 tsp minced fresh rosemary (optional)
- 1 pound pasta, cooked
- Freshly grated Parmesan, to taste
## Instructions
1. Remove bite-sized florets from the broccoli. (Save the rest for soup, if you wish.)
2. Blanch florets in a large quantity of boiling salted water for about 3 minutes or until barely tender.
3. Drain broccoli and rinse in cold water to stop cooking.
4. Heat olive oil in a large skillet or saucepan. Add the garlic and stir for a minute or two over heat.
5. Add broccoli florets, sun-dried tomatoes, lemon juice, and optional fresh herbs and toss in oil.
6. Add cooked pasta and toss.
7. Serve immediately with freshly grated Parmesan passed separately.
## Editor's Notes
- **Test Kitchen Note (from card):** Asparagus can be substituted for the broccoli. Cut asparagus (preferably thin stalks) into 1 1/2" diagonal slices — there should be about 4 cups. Blanch as you would the broccoli. -
Burgers, Hidden Valley Ranch
BURGERS, HIDDEN VALLEY RANCH HIDDEN VALLEY
Add 1 packet (1 oz.) of Hidden Valley Ranch,
Original Ranch Salad Dressing Mix to 1 pound of
ground beef. Mix well. Form into 4 patties
and grill or broil until done.
Serves 4.
Card 1 Back: blank
---
# Burgers, Hidden Valley Ranch
*Recipe from Hidden Valley*
*Serves 4*
## Ingredients
- 1 packet (1 oz.) Hidden Valley Ranch Original Ranch Salad Dressing Mix
- 1 lb ground beef
## Instructions
1. Add the Hidden Valley Ranch Original Ranch Salad Dressing Mix to the ground beef.
2. Mix well.
3. Form into 4 patties.
4. Grill or broil until done. -
Buttermilk Master Baking Mix
BUTTERMILK MASTER BAKING MIX–THE TAMPA TRIBUNE
4½ cups flour ½ tsp. cream of tartar
2 TB. + 2 tsp. baking powder
1½ tsp. salt 1 c. solid vegetable
shortening
Blend together all ingredients until mixture
resembles cornmeal.
Measure the same ¼ or ½ cup for recipes calling
for buttermilk baking mix.
NUTRITION DATA PER SERVING:
Calories – 195; Protein – 3 g; Sodium – 259 mg;
Fat – 11 g; Fiber – 0 g; Carbohydrates – 22 g;
Cholesterol – 0 mg; Calories from fats – 49%.
Card 1 Back: blank
---
# Buttermilk Master Baking Mix
*The Tampa Tribune*
## Ingredients
- 4 1/2 cups flour
- 2 Tbsp + 2 tsp baking powder
- 1 1/2 tsp salt
- 1/2 tsp cream of tartar
- 1 cup solid vegetable shortening
## Instructions
1. Blend together all ingredients until mixture resembles cornmeal.
2. Measure the same 1/4 or 1/2 cup for recipes calling for buttermilk baking mix.
## Nutrition Data Per Serving
-
Caesar Salad
Card 1 Front:
CAESAR SALAD THE TAMPA TRIBUNE
1 T. red wine vinegar Dash/Worcestershire
1 T. Worcestershire sauce sauce
2 T. Dijon mustard 1 lg. garlic clove
4 cloves garlic, minced sliced
Salt 2 c. ½" bread cubes
Freshly ground black pepper from crusty bread
1 c. + 4 T. olive oil 3 heads romaine,
4 T. freshly squeezed in 2" pieces
lemon juice ½ cup freshly
grated Parmesan
Whisk vinegar, Worcestershire sauce, mustard,
minced garlic, salt and pepper. Slowly whisk
in 1 cup olive oil, drop by drop at first.
Card 1 Back:
When all the oil has been added, whisk in lemon
juice and Worcestershire sauce. Store i refrig-
erator until ready to serve.
Heat 4 tablespoons olive oil in pan. Over
medium heat, saute sliced garlic until lightly
browned, about 2 minutes. Remove with a
slotted spoon. Add bread and cook over medium
heat, stirring often, until golden on all sides,
abut 3-5 minutes. Remove; drain on paper
towels.
Tear romaine into pieces. Place ia large
bowl. Sprinkle with half of the cheese. Add
croutons and toss. Add remaining cheese and
toss. Add dressing; toss and serve.
Calories 409; cholesterol 12 mg, Sodium 392
---
# Caesar Salad
*The Tampa Tribune*
## Ingredients
- 1 Tbsp red wine vinegar
- 1 Tbsp Worcestershire sauce
- 2 Tbsp Dijon mustard
- 4 cloves garlic, minced
- Salt
- Freshly ground black pepper
- 1 cup + 4 Tbsp olive oil (divided)
- 4 Tbsp freshly squeezed lemon juice
- Dash Worcestershire sauce
- 1 large garlic clove, sliced
- 2 cups 1/2" bread cubes from crusty bread
- 3 heads romaine, torn into 2" pieces
- 1/2 cup freshly grated Parmesan
## Instructions
### Dressing
1. Whisk vinegar, Worcestershire sauce, mustard, minced garlic, salt, and pepper together.
2. Slowly whisk in 1 cup olive oil, drop by drop at first.
3. When all the oil has been added, whisk in lemon juice and Worcestershire sauce.
4. Store in refrigerator until ready to serve.
### Croutons
1. Heat 4 Tbsp olive oil in a pan over medium heat.
2. Sauté sliced garlic until lightly browned, about 2 minutes.
3. Remove garlic with a slotted spoon.
4. Add bread cubes and cook over medium heat, stirring often, until golden on all sides, about 3–5 minutes.
5. Remove; drain on paper towels.
### Assembly
1. Tear romaine into pieces and place in a large bowl.
2. Sprinkle with half of the Parmesan cheese.
3. Add croutons and toss.
4. Add remaining cheese and toss.
5. Add dressing, toss, and serve. -
Caesar Salad
CAESAR SALAD REESE
1 head romaine, washed, dried and chilled
2 tablespoons Parmesan cheese
½ large fresh lemon
½ teaspoon dry mustard
3 tablespoons olive oil
1 can anchovy fillets
1 clove garlic, cut
1 egg, coddled for 1 minute
Dash of tabasco, optional
Salt
Fresh ground pepper
Caesar salad croutons
Rub wooden salad bowl with garlic; add greens.
Card 1 Back:
Squeeze lemon over lettuce; sprinkle with
cheese, dry mustard, salt, pepper and tabasco.
Pour olive oil over all. Place anchovies and
croutons on top. Break egg into salad bowl
and toss.
Serve at once.
Serves 4.
---
# Caesar Salad
*Recipe by Reese*
*Serves 4*
## Ingredients
- 1 head romaine, washed, dried and chilled
- 2 Tbsp Parmesan cheese
- 1/2 large fresh lemon
- 1/2 tsp dry mustard
- 3 Tbsp olive oil
- 1 can anchovy fillets
- 1 clove garlic, cut
- 1 egg, coddled for 1 minute
- Dash of Tabasco, optional
- Salt, to taste
- Fresh ground pepper, to taste
- Caesar salad croutons
## Instructions
1. Rub a wooden salad bowl with the cut garlic clove; add the romaine greens.
2. Squeeze the lemon over the lettuce.
3. Sprinkle with Parmesan cheese, dry mustard, salt, pepper, and Tabasco.
4. Pour olive oil over all.
5. Place anchovies and croutons on top.
6. Break the coddled egg into the salad bowl and toss.
7. Serve at once. -
Caesar Salad Reigns
CAESAR SALAD REIGNS THE TAMPA TRIBUNE
Chill salad plates and forks for an elegant ser-
ing.
After cleaning wooden salad bowls, rub with
garlic cloves to enhance the flavor.
The best Caesar is made with the inner green and
white leaves. To save time, wash greens,
dry and store in a large, plastic bag. Seal
the bag and store in the refrigerator.
If you do not want to serve a raw egg, use a
pasteurized egg product such as Simply Eggs.
Or, some cooks prefer to coddle the egg by cook-
ing one minute in gently boiling water.
Card 1 Back:
Croutons can be made from Italian bread, crusty
rolls or baguettes. The more the crust,
the better. There are also fat-free crou-
tons in some markets.
Buy good-quality Parmesan Cheese and grate it
yourself or in the food processor. Freeze
extra for quick use.
Personalize salads with shrimp, fish, chicken,
oysters or other topping.
---
# Caesar Salad Reigns
*The Tampa Tribune*
## Tips & Notes
- Chill salad plates and forks for an elegant serving.
- After cleaning wooden salad bowls, rub with garlic cloves to enhance the flavor.
- The best Caesar is made with the inner green and white leaves. To save time, wash greens, dry and store in a large, plastic bag. Seal the bag and store in the refrigerator.
- If you do not want to serve a raw egg, use a pasteurized egg product such as Simply Eggs. Or, some cooks prefer to coddle the egg by cooking one minute in gently boiling water.
- Croutons can be made from Italian bread, crusty rolls or baguettes. The more the crust, the better. There are also fat-free croutons in some markets.
- Buy good-quality Parmesan Cheese and grate it yourself or in the food processor. Freeze extra for quick use.
- Personalize salads with shrimp, fish, chicken, oysters or other topping. -
Caramel-Coffee Sauce
CARAMEL-COFFEE SAUCE THE TAMPA TRIBUNE
COOKING LIGHT COOKBOOK, 1990, OXMOOR HOUSE, 1989
Serve over fresh summer fruit, low-fat frozen
yogurt, ice cream or angel food cake.
3 TB. brown sugar 1 Tb. cornstarch
½ tsp. instant espresso 1 c. skim milk
powder ½ tsp. vanilla
Combine brown sugar, cornstarch and espresso
powder in a small saucepan, stirring well.
Gradually stir in milk; bring to a boil, stirr-
ing constantly. Remove from heat; stir in va-
nilla.
Yield: 6 servings, 2 tablespoons each
Card 1 Back:
Nutrition data per 2-tablespoon serving:
48 calories
1 g protein
no fat
1 mg cholesterol
4 g complex carbohydrates
7 g sugar
no dietary fiber
23 mg sodium
1 percent calories from fat
---
# Caramel-Coffee Sauce
*The Tampa Tribune / Cooking Light Cookbook, Oxmoor House — 1989*
*Yields 6 servings, 2 tablespoons each*
## Ingredients
- 3 Tbsp brown sugar
- 1 Tbsp cornstarch
- 1/2 tsp instant espresso powder
- 1 cup skim milk
- 1/2 tsp vanilla
## Instructions
1. Combine brown sugar, cornstarch, and espresso powder in a small saucepan, stirring well.
2. Gradually stir in milk; bring to a boil, stirring constantly.
3. Remove from heat; stir in vanilla.
4. Serve over fresh summer fruit, low-fat frozen yogurt, ice cream, or angel food cake.