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3-Step Cheesecake
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. -
Angel Food Cake
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. -
Angel Food Supreme
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. -
Apple Oat Crunch
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. -
Armadillo
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. -
Baking Fruitcake
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.
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Basic Egg Substitute
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
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. -
Basic Spam Loaf
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. -
Best Every Apple Cookies
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
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.