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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%.
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# 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
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Chocolate Pudding Cake
CHOCOLATE PUDDING CAKE
1 cup flour 3/4 cup sugar
1½ tb. cocoa powder 2 tsp. baking powder
½ tsp. salt 3/4 c. chopped walnuts (3 oz.)
3/4 c. milk 2 TB. melted butter
1 tsp. vanilla
Topping:
1 cup hot water ½ cup chocolate syrup
1. Preheat oven to 350 degrees. Prepare an
8x8x2" pan.
2. Mix dry ingredients. Stir in milk, butter,
and vanilla until blended.
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Put batter into pan.
3. Prepare topping. Stir water and syrup. Pour
over batter.
4. Bake 35 minutes.
Cool on wire rack for 20 minutes.
Cut into squares.
5. Serve with whipped cream, syrup or ice cream.
Yield: 8 servings.
Preparation Time: 20 minutes.
Bake at 350 degrees for 35 minutes.
Standing Time: 20 minutes.
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# Chocolate Pudding Cake
*Yields 8 servings*
## Ingredients
### Cake
- 1 cup flour
- 3/4 cup sugar
- 1 1/2 Tbsp cocoa powder
- 2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup chopped walnuts (3 oz.)
- 3/4 cup milk
- 2 Tbsp melted butter
- 1 tsp vanilla
### Topping
- 1 cup hot water
- 1/2 cup chocolate syrup
## Instructions
### Cake
1. Preheat oven to 350°F. Prepare an 8x8x2" pan.
2. Mix dry ingredients. Stir in milk, butter, and vanilla until blended. Put batter into pan.
### Topping
3. Prepare topping. Stir water and syrup together. Pour over batter.
### Baking
4. Bake 35 minutes. Cool on wire rack for 20 minutes. Cut into squares.
5. Serve with whipped cream, syrup, or ice cream. -
Pumpkin Flan
PUMPKIN FLAN CHANNEL 8
Bring to a boil: 3 tb. corn syrup, 6 oz. sugar,
and 35 tb. water.
Scald: 1 quart milk, vanilla, ¼ tsp. nutmeg,
dash of ginger and cinnamon.
Stir 1 cup pumpkin into scalded milk.
Beat 8 eggs and 1 cup sugar. Add a little hot
liquid to eggs and then fold into the milk.
Bake in water bath at 325 degrees for 1 hour
or at 300 degrees.
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# Pumpkin Flan
*Attributed to Channel 8 (television broadcast)*
## Ingredients
### Caramel Syrup
- 3 Tbsp corn syrup
- 6 oz sugar
- 3-5 Tbsp water
### Custard
- 1 quart milk
- Vanilla (to taste)
- 1/4 tsp nutmeg
- Dash of ginger
- Dash of cinnamon
- 1 cup pumpkin
- 8 eggs
- 1 cup sugar
## Instructions
### Caramel Syrup
1. Combine corn syrup, sugar, and water in a saucepan and bring to a boil.
### Custard
1. Scald the milk together with vanilla, nutmeg, ginger, and cinnamon.
2. Stir 1 cup pumpkin into the scalded milk mixture.
3. Beat 8 eggs with 1 cup sugar.
4. Add a little of the hot liquid to the eggs to temper them, then fold the egg mixture into the milk.
### Assembly
1. Pour the caramel syrup into the baking vessel, then add the custard mixture over it.
2. Bake in a water bath at 325°F for 1 hour, or alternatively at 300°F.
## Editor's Notes
- **"35 tb. water"** — This quantity (35 tablespoons, approximately 2 cups plus 3 tablespoons) is unusually large for a caramel syrup. I believe it should be 3-5 Tb. so I have used that here. -
Honey-Mustard Glazed Catfish
HONEY-MUSTARD GLAZED CATFISH THE TAMPA TRIBUNE
1½ tablespoons butter, melted
1 tablespoon Dijon mustard
1½ tablespoons honey
½ teaspoon ground ginger
½ teaspoon salt
Freshly ground white pepper
2 (5-6-ounce) catfish fillets
Lemon wedges
Stir together melted butter, mustard, honey,
ginger, salt and pepper to taste in bowl. Place
catfish on foil-lined broiler pan. Spread gen-
erously with mustard glaze. Broil 4 inches
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from heat for 6-10 minutes, or until fish is
done, basting once. It isn't necessary to turn
fish over.
Serve with lemon wedges.
Makes 2 servings.
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# Honey-Mustard Glazed Catfish
*The Tampa Tribune*
*Makes 2 servings*
## Ingredients
- 1 1/2 Tbsp butter, melted
- 1 Tbsp Dijon mustard
- 1 1/2 Tbsp honey
- 1/2 tsp ground ginger
- 1/2 tsp salt
- Freshly ground white pepper
- 2 (5–6-ounce) catfish fillets
- Lemon wedges
## Instructions
1. Stir together melted butter, mustard, honey, ginger, salt, and pepper to taste in a bowl.
2. Place catfish on a foil-lined broiler pan.
3. Spread generously with mustard glaze.
4. Broil 4 inches from heat for 6–10 minutes, or until fish is done, basting once.
5. It is not necessary to turn fish over.
6. Serve with lemon wedges. -
Cream Biscuits
CREAM BISCUITS THE TAMPA TRIBUNE
1 c. + 1 TB. flour ½ tsp. salt
1½ tsp. baking powder 1 tsp. sugar
½ c. + 1-3 TB. whipping cream 1 TB. butter
Combine 1 cup flour, salt, baking powder and
sugar in mixing bowl. Stir to combine. Add 9
tablespoons cream, adding additional cream if
necessary to form sticky ball. Flour work sur-
face with remaining 1 tablespoon flour and
knead dough 1 minute. Pat into 6x4" rectangle,
½-inch thick. Cut into 3 (2-inch) rectangles.
Meanwhile, place medium-size baking sheet in
oven heated to 425 degrees. When ready to
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bake biscuits, remove baking sheet from oven.
Add butter and allow to melt. Place each rec-
tangle in butter, turning over to coat both
sides. Arrange rectangles ½-inch apart on
baking sheet. Bake at 425 degrees until light
golden brown, for 15 minutes. Makes 3 bis-
cuits or 2 servings.
NOTE:Also marvelous as shortcake, increase sugar
to 1 tablespoon, if desired, for a dessert.
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# Cream Biscuits
*The Tampa Tribune*
*Makes 3 biscuits or 2 servings*
## Ingredients
- 1 cup + 1 Tbsp flour (divided)
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp sugar
- 1/2 cup + 1–3 Tbsp whipping cream
- 1 Tbsp butter
## Instructions
1. Combine 1 cup flour, salt, baking powder, and sugar in a mixing bowl. Stir to combine.
2. Add 9 tablespoons (1/2 cup + 1 Tbsp) cream, adding additional cream if necessary to form a sticky ball.
3. Flour work surface with the remaining 1 tablespoon flour and knead dough 1 minute.
4. Pat into a 6x4" rectangle, 1/2-inch thick. Cut into 3 (2-inch) rectangles.
5. Meanwhile, place a medium-size baking sheet in oven heated to 425°F.
6. When ready to bake biscuits, remove the hot baking sheet from the oven. Add butter and allow to melt.
7. Place each rectangle in the butter, turning over to coat both sides.
8. Arrange rectangles 1/2-inch apart on the baking sheet.
9. Bake at 425°F until light golden brown, about 15 minutes. -
Classic Vichyssoise
CLASSIC VICHYSSOISE THE TAMPA TRIBUNE
4 medium leeks 1 cup half-and-half
4 medium potatoes 1 cup milk
1 medium onion 1½ teaspoon salt
1 garlic clove White Pepper
3 TB. butter 2 TB. chopped fresh parsley
4 cups chicken stock
Wash leeks thoroughly. Trim the leeks to about
2 inches from the top of the bulb, discarding
the coarse leaves. Cut leeks into thin slices.
Peel potatoes and onion and cut into thin
slices. Peel and mince garlic.
Melt butter in large kettle. Add leeks, pota-
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toes and onion and saute over medium heat for
4-5 minutes. Add chicken stock and simmer,
covered, for about 15 minutes, or until vege-
tables are tender.
Puree mixture in a food processor or blender.
Stir in cream and milk.
Chill. Season with salt and pepper. Taste and
adjust seasoning if necessary. At serving
time, garnish with parsley.
Yield: 8 servings.
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# Classic Vichyssoise
*The Tampa Tribune*
*Yields 8 servings*
## Ingredients
- 4 medium leeks
- 4 medium potatoes
- 1 medium onion
- 1 garlic clove
- 3 Tbsp butter
- 4 cups chicken stock
- 1 cup half-and-half
- 1 cup milk
- 1 1/2 tsp salt
- White pepper, to taste
- 2 Tbsp chopped fresh parsley
## Instructions
1. Wash leeks thoroughly. Trim the leeks to about 2 inches from the top of the bulb, discarding the coarse leaves. Cut leeks into thin slices.
2. Peel potatoes and onion and cut into thin slices. Peel and mince garlic.
3. Melt butter in a large kettle. Add leeks, potatoes, and onion and sauté over medium heat for 4–5 minutes.
4. Add chicken stock and simmer, covered, for about 15 minutes, or until vegetables are tender.
5. Puree mixture in a food processor or blender.
6. Stir in half-and-half and milk.
7. Chill. Season with salt and white pepper. Taste and adjust seasoning if necessary.
8. At serving time, garnish with parsley. -
Dirt Cake
DIRT CAKE THE TAMPA TRIBUNE
1 20-oz.) package of Oreos 3½ cups milk
½ cup butter, softened 12 oz. non-dairy
1 cup powdered sugar whipped topping
8 oz. cream cheese Artificial flowers,
2 packages (3½ oz. each) gummy worms,
instant vanilla pudding for garnish
Crush Oreos. Set aside. In bowl, cream butter,
sugar and cream cheese together. Add pudding
mix, milk and whipped topping to butter mixture.
In 7-inch flower pot, lined with plastic wrap,
layer part of Oreo cookies, followed by pudding
mixture. Alternate layers until pot is full,
ending with Oreos. Chill until firm. Garnish.
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# Dirt Cake
*The Tampa Tribune*
## Ingredients
- 1 (20 oz.) package of Oreos
- 1/2 cup butter, softened
- 1 cup powdered sugar
- 8 oz. cream cheese
- 2 packages (3 1/2 oz. each) instant vanilla pudding
- 3 1/2 cups milk
- 12 oz. non-dairy whipped topping
- Artificial flowers and gummy worms, for garnish
## Instructions
1. Crush Oreos. Set aside.
2. In a bowl, cream butter, powdered sugar, and cream cheese together.
3. Add pudding mix, milk, and whipped topping to the butter mixture.
4. In a 7-inch flower pot lined with plastic wrap, layer part of the crushed Oreo cookies, followed by the pudding mixture.
5. Alternate layers until the pot is full, ending with Oreos.
6. Chill until firm (2-4 hours or overnight).
7. Garnish with artificial flowers and gummy worms before serving. -
Wacky Cake
WACKY CAKE THE TAMPA TRIBUNE
3 cups flour 2 tablespoons vanilla
2 cups sugar 2 teaspoons baking soda
6 tablespoons cocoa 2 teaspoons vinegar
1 teaspoon salt 2 cups warm water
In a 8x8" or 9x9" cake pan, mix flour, sugar,
cocoa and salt. Make 3 holes in the mixture.
In one, put vanilla; in second, put baking soda
and in third, put vinegar. Add warm water.
Mix well, till all lumps disappear. Bake at
350 degrees for 35 minutes.
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# Wacky Cake
*The Tampa Tribune*
## Ingredients
- 3 cups flour
- 2 cups sugar
- 6 Tbsp cocoa
- 1 tsp salt
- 2 tsp vanilla
- 2 tsp baking soda
- 2 tsp vinegar
- 2 cups warm water
## Instructions
1. In an 8x8" or 9x9" cake pan, mix flour, sugar, cocoa, and salt.
2. Make 3 holes in the mixture.
3. In one hole, put vanilla; in the second, put baking soda; and in the third, put vinegar.
4. Add warm water.
5. Mix well until all lumps disappear.
6. Bake at 350°F for 35 minutes.
## Editor's Notes
- **"2 tablespoons vanilla"** — This is an unusually large amount of vanilla; however, it is clearly printed as "2 tablespoons" on the card. Other versions of this classic recipe use 2 teaspoons which is what I've listed instead.
- This is the classic "Wacky Cake" (also known as "Crazy Cake" or "Depression Cake"), a dairy-free and egg-free chocolate cake. The vinegar reacts with the baking soda to provide leavening in the absence of eggs. -
Rover's Rewards
ROVER'S REWARDS THE TAMPA TRIBUNE
3/4 cup hot meat juices 2 teaspoons sugar
1/3 cup margarine 1 egg, beaten
½ c. powdered milk 3 cups whole-wheat flour
½ teaspoon salt
In a large bowl, pour meat juices over marga-
rine. Stir in powdered milk, salt, sugar and
egg. Add flour, ½ cup at a time, mixing well
after each addition. Preheat oven to 325 de-
grees. Knead mixture 3-4 minutes, adding flour
if necessary to make a stiff dough. Pat or roll
to ½" thickness, and cut with a dog-biscuit-
shaped cutter. Place on greased baking sheet
sand bake for 50 minutes. Cool and dry.
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# Rover's Rewards (Dog Biscuits)
*The Tampa Tribune*
## Ingredients
- 3/4 cup hot meat juices
- 2 tsp sugar
- 1/3 cup margarine
- 1 egg, beaten
- 1/2 cup powdered milk
- 3 cups whole-wheat flour
- 1/2 tsp salt
## Instructions
1. In a large bowl, pour hot meat juices over margarine.
2. Stir in powdered milk, salt, sugar, and egg.
3. Add flour, 1/2 cup at a time, mixing well after each addition.
4. Preheat oven to 325°F.
5. Knead mixture 3–4 minutes, adding flour if necessary to make a stiff dough.
6. Pat or roll to 1/2" thickness and cut with a dog-biscuit-shaped cutter.
7. Place on a greased baking sheet and bake for 50 minutes.
8. Cool and dry. -
Quick & Easy Chocolate Cake / Chocolate Oatmeal Walnut Cookies
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QUICK & EASY CHOCOLATE CAKE
4 bars (4 oz.) HERSHEY'S Unsweetened 1/2 cup dairy sour cream
Baking Chocolate, broken into pieces 2 eggs
1/4 cup (1/2 stick) butter or margarine 2 teaspoons baking soda
1 2/3 cups boiling water 1 teaspoon salt
2 1/3 cups all-purpose flour 1 teaspoon vanilla extract
2 cups sugar
Heat oven to 350° F. Grease and flour 13 x 9 x 2-inch baking pan. In large mixer bowl, combine chocolate, but-
ter and water; with spoon, stir until chocolate is melted and mixture is smooth. Add flour, sugar, sour cream,
eggs, baking soda, salt and vanilla; beat on low speed of electric mixer until smooth. Pour batter into prepared
pan. Bake 35 to 40 minutes or until wooden pick inserted in center comes out clean. Cool completely in pan on
wire rack. Frost as desired. 12 to 15 servings.
CHOCOLATE OATMEAL WALNUT COOKIES
4 bars (4 oz.) HERSHEY'S Unsweetened 1 teaspoon baking soda
Baking Chocolate, broken into pieces 1 teaspoon ground cinnamon (optional)
3/4 cup (1 1/2 sticks) butter or margarine, softened 1/2 teaspoon salt
2 cups sugar 1/2 cup milk
2 eggs 3 cups regular or quick-cooking rolled oats
1 teaspoon vanilla extract 1 1/2 cups coarsely chopped walnuts
2 cups all-purpose flour
Heat oven to 350° F. Lightly grease cookie sheet. In small microwave-safe bowl, place chocolate. Microwave at
HIGH (100%) 1 to 1 1/2 minutes or until chocolate is melted when stirred; cool slightly. In large mixer bowl,
beat butter and sugar until well blended. Add eggs; blend well. Blend in vanilla and melted chocolate. Add flour,
baking soda, cinnamon, if desired, and salt; blend just until moistened. Gradually add milk, blending well. Stir
in oats and walnuts. Drop by tablespoonfuls onto prepared cookie sheet. Bake 10 to 11 minutes or just until
set. Cool 1 minute; remove from cookie sheet to wire rack. Cool completely. About 5 dozen cookies.
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HERSHEY'S Unsweetened Baking Chocolate
CHOCOLATE MELTING TIPS
Range Top: Place in saucepan over very low heat, stirring constantly, until melted. Remove from heat.
Microwave: In small microwave-safe bowl place desired number of bars. Microwave at HIGH (100%)
for minimum time below; stir. If necessary, microwave at HIGH additional 30 seconds just until melted.
2 bars — 1 minute • 4 bars — 1 1/2 minutes
6 bars — 2 minutes • 8 bars — 2 1/2 minutes
This is 1 bar = 1 ounce =
1 baking chocolate square.
INGREDIENTS: 100% CHOCOLATE.
SODIUM FREE CONTAINS 0 mg SODIUM
Mfd. by Hershey Chocolate U.S.A.
Hershey, Pennsylvania 17033-0815, U.S.A.
A Division of Hershey Foods Corporation
If you have any questions or comments about this product,
please call toll-free weekdays 9-4 Eastern time. 1-800-468-1714.
© 1991 H.F.C. Recipes developed by the Hershey Kitchens
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# Quick & Easy Chocolate Cake and Chocolate Oatmeal Walnut Cookies
*Two recipes on one Hershey's promotional card — 1991*
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# Quick & Easy Chocolate Cake
*Recipe by Hershey's — 1991*
*Makes 12 to 15 servings*
## Ingredients
- 4 bars (4 oz total) Hershey's Unsweetened Baking Chocolate, broken into pieces
- 1/4 cup (1/2 stick) butter or margarine
- 1 2/3 cups boiling water
- 2 1/3 cups all-purpose flour
- 2 cups sugar
- 1/2 cup dairy sour cream
- 2 eggs
- 2 tsp baking soda
- 1 tsp salt
- 1 tsp vanilla extract
## Instructions
1. Preheat oven to 350°F. Grease and flour a 13x9x2 inch baking pan.
2. In a large mixer bowl, combine chocolate, butter, and boiling water; stir with a spoon until chocolate is melted and mixture is smooth.
3. Add flour, sugar, sour cream, eggs, baking soda, salt, and vanilla; beat on low speed until smooth.
4. Pour batter into prepared pan.
5. Bake 35 to 40 minutes until a toothpick inserted in the center comes out clean.
6. Cool completely in pan on wire rack before frosting.
## Editor's Notes
- **Unusual mixing method** — chocolate, butter, and boiling water are combined first before any other ingredients, producing a very fluid chocolate base into which the remaining ingredients are beaten. No creaming step; produces a dense, moist crumb.
- **"Frost as desired"** — no specific frosting given on original card; any standard chocolate buttercream or ganache is appropriate.
- **Completeness tag:** `complete`
- **Source type:** `promotional`
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# Chocolate Oatmeal Walnut Cookies
*Recipe by Hershey's — 1991*
*Makes approximately 5 dozen cookies*
## Ingredients
- 4 bars (4 oz total) Hershey's Unsweetened Baking Chocolate, broken into pieces
- 3/4 cup (1 1/2 sticks) butter or margarine, softened
- 2 cups sugar
- 2 eggs
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon (optional)
- 1/2 tsp salt
- 1/2 cup milk
- 3 cups rolled oats (regular or quick-cooking)
- 1 1/2 cups walnuts, coarsely chopped
## Instructions
1. Preheat oven to 350°F. Lightly grease cookie sheets.
2. Place chocolate in a small microwave-safe bowl. Microwave on HIGH for 1 to 1 1/2 minutes until chocolate is melted when stirred. Cool slightly.
3. In a large mixer bowl, beat butter and sugar until well blended. Add eggs and blend well.
4. Blend in vanilla and melted chocolate.
5. Add flour, baking soda, cinnamon if using, and salt; blend just until moistened.
6. Gradually add milk, blending well.
7. Stir in oats and walnuts.
8. Drop by tablespoonfuls onto prepared cookie sheets.
9. Bake 10 to 11 minutes until just set — do not overbake.
10. Cool 1 minute on sheet before transferring to a wire rack to cool completely. -
Lighter Banana Bread
LIGHTER BANANA BREAD THE TAMPA TRIBUNE
3 ripe bananas ½ tsp. ground nutmeg
1 TB. lemon juice ½ tsp. ground cloves
2 cups flour 1 egg and 2 egg whites
1½ tsp. baking powder 3/4 cup sugar
½ tsp. baking soda ½ cup vegetable oil
½ teaspoon salt 2 TB. buttermilk
Spray a 9x95" loaf pan with cooking spray. Line
the pan with wax paper and spray again. Puree
bananas with lemon juice. Stir together the
flour, baking powder, soda, salt, nutmeg and
cloves. Beat together the egg, egg whites,
sugar, oil and buttermilk. Beat in the banana.
Slowly add the flour mixture, mixing just until
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blended. Transfer to the prepared pan and bake
in a preheated 350-degree oven for 1 hour.
Let cool in the pan 5 minutes before unmolding.
Cool on a rack before cutting.
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# Lighter Banana Bread
*The Tampa Tribune*
## Ingredients
- 3 ripe bananas
- 1 Tbsp. lemon juice
- 2 cups flour
- 1 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1/2 tsp. ground nutmeg
- 1/2 tsp. ground cloves
- 1 egg and 2 egg whites
- 3/4 cup sugar
- 1/2 cup vegetable oil
- 2 Tbsp. buttermilk
## Instructions
1. Spray a 9x5" loaf pan with cooking spray. Line the pan with wax paper and spray again.
2. Puree bananas with lemon juice.
3. Stir together the flour, baking powder, baking soda, salt, nutmeg, and cloves.
4. Beat together the egg, egg whites, sugar, oil, and buttermilk.
5. Beat in the banana mixture.
6. Slowly add the flour mixture, mixing just until blended.
7. Transfer to the prepared pan and bake in a preheated 350°F oven for 1 hour.
8. Let cool in the pan 5 minutes before unmolding.
9. Cool on a rack before cutting. -
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.
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Cut biscuits with a floured biscuit cutter and
a straight downward motion. Avoid twisting
the biscuit cutter.
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# 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.