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Honey-Butter Sauce
HONEY-BUTTER SAUCE THE TAMPA TRIBUNE
½ cup (1 stick) butter Dash of salt
3/4 cup honey ½ c. whipping cream
1/8 tsp. cinnamon
Melt butter in saucepan. Blend in honey, cinn-
amon and salt. Remove from heat and stir in
whipping cream until smooth. Cool.
Yields 1 3/4 cups.
Card 1 Back: blank
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# Honey-Butter Sauce
*The Tampa Tribune*
*Yields 1 3/4 cups*
## Ingredients
- 1/2 cup (1 stick) butter
- 3/4 cup honey
- 1/8 tsp cinnamon
- Dash of salt
- 1/2 cup whipping cream
## Instructions
1. Melt butter in saucepan.
2. Blend in honey, cinnamon, and salt.
3. Remove from heat and stir in whipping cream until smooth.
4. Cool. -
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
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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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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. -
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. -
Spy Wednesday Biscuits
SPY WEDNESDAY BISCUITS THE TAMPA TRIBUNE
½ cup currants 1 teaspoon salt
1 pkg. active dry yeast 1 c. chilled vegetable
1 c. warm water shortening, cut into
4 cups flour bits
½ cup sugar 1 cup buttermilk
1 tsp. baking soda 2/3 c. butter, melted
4 tsp. baking powder and cooled
Place currants in a dish, cover with hot water
and set aside.
Mix yeast with 1 cup of warm water in a bowl,
and set aside for 5 minutes, until frothy.
Sift flour, sugar, baking soda, baking powder
Card 1 Back:
and salt together in a bowl. Cut in shortening
with a pastry blender until the mixture has the
texture of coarse cornmeal. Or use a food pro-
cessor.
Drain currants, and mix into the dough. Lightly
stir in the yeast mixture and the buttermilk
just until ingredients are moist. Transfer
dough to a floured surface and knead gently.
Line 2 lg. baking sheets with parchment paper.
Roll or pat the dough into a rectangle about ½"
thick. Cut rounds with a 2½" biscuit cutter.
Scraps can be gently kneaded together and rolled
and cut. Dip each cut biscuit into the melted
butter; place them 1" apart on the parchment.
Card 2 Front:
SPY WEDNESDAY BISCUITS, CARD NUMBER 2
Set aside to rise.
Preheat oven to 425 degrees. Bake about 15
minutes, until golden brown. Serve warm.
Yields: about 40 biscuits.
Card 2 Back: blank
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# Spy Wednesday Biscuits
*The Tampa Tribune*
*Yields about 40 biscuits*
## Ingredients
- 1/2 cup currants
- 1 pkg. active dry yeast
- 1 cup warm water
- 4 cups flour
- 1/2 cup sugar
- 1 tsp. baking soda
- 4 tsp. baking powder
- 1 tsp. salt
- 1 cup chilled vegetable shortening, cut into bits
- 1 cup buttermilk
- 2/3 cup butter, melted and cooled
## Instructions
1. Place currants in a dish, cover with hot water, and set aside.
2. Mix yeast with 1 cup of warm water in a bowl, and set aside for 5 minutes, until frothy.
3. Sift flour, sugar, baking soda, baking powder, and salt together in a bowl. Cut in shortening with a pastry blender until the mixture has the texture of coarse cornmeal. Or use a food processor.
4. Drain currants and mix into the dough. Lightly stir in the yeast mixture and the buttermilk just until ingredients are moist. Transfer dough to a floured surface and knead gently.
5. Line 2 large baking sheets with parchment paper. Roll or pat the dough into a rectangle about 1/2" thick. Cut rounds with a 2 1/2" biscuit cutter. Scraps can be gently kneaded together, rolled, and cut.
6. Dip each cut biscuit into the melted butter and place them 1" apart on the parchment.
7. Set aside to rise.
8. Preheat oven to 425°F. Bake about 15 minutes, until golden brown. Serve warm. -
Holy Thursday Apple Bread
Card 1 Front:
HOLY THURSDAY APPLE BREAD THE TAMPA TRIBUNE
1 pkg. active dry yeast 3½ TB vegetable oil
1¼ c. warm water 5-6 c. all-purpose
½ c. lt. brown sugar flour
1 c. warm milk 1½ c. whole-wheat
2 tsp. salt flour
1 large apple peeled, cored and finely chopped
Mix yeast with ½ cup water and a pinch of brown
sugar in a large bowl. Set aside for 5 minutes.
Stir in remaining water, milk, remaining brown
sugar, salt and 2 tablespoons oil. Gradually
stir in 4 cups all-purpose flour. Mix thoroughly
Beat in a mixer or a food processor until smooth
and springy, about 5 minutes. Mix in the whole-
Card 1 Back:
wheat flour and apple. Add more all-purpose
flour to make a soft dough. By hand or with a
dough hook on an electric mixer, knead dough 8
minutes, adding additional all-purpose flour to
make a dough that is smooth and not sticky.
Lightly oil a bowl with ½ tablespoon of the re-
maining oil, and place the dough in it, turning
the dough to coat completely. Cover, and allow
to rise until doubled, about 1½ hours.
Punch dough down and divide in two. Divide each
of these portions in three and form into balls.
Use the remaining oil to grease two loaf pans,
cover with a clean towel and allow to rise until
almost doubled, about 45 minutes.
Bake @ 350 degrees for 45 minutes, until brown.
---
# Holy Thursday Apple Bread
*The Tampa Tribune*
## Ingredients
- 1 pkg. active dry yeast
- 1 1/4 cups warm water
- 1/2 cup light brown sugar
- 1 cup warm milk
- 2 tsp salt
- 3 1/2 Tbsp vegetable oil
- 5–6 cups all-purpose flour
- 1 1/2 cups whole-wheat flour
- 1 large apple, peeled, cored, and finely chopped
## Instructions
1. Mix yeast with 1/2 cup warm water and a pinch of brown sugar in a large bowl. Set aside for 5 minutes.
2. Stir in remaining water, milk, remaining brown sugar, salt, and 2 Tbsp oil.
3. Gradually stir in 4 cups all-purpose flour. Mix thoroughly.
4. Beat in a mixer or food processor until smooth and springy, about 5 minutes.
5. Mix in the whole-wheat flour and apple. Add more all-purpose flour to make a soft dough.
6. By hand or with a dough hook on an electric mixer, knead dough 8 minutes, adding additional all-purpose flour as needed to make a dough that is smooth and not sticky.
7. Lightly oil a bowl with 1/2 Tbsp of the remaining oil. Place the dough in it, turning the dough to coat completely. Cover and allow to rise until doubled, about 1 1/2 hours.
8. Punch dough down and divide in two. Divide each of these portions into three and form into balls.
9. Use the remaining oil to grease two loaf pans. Place three balls of dough in each pan. Cover with a clean towel and allow to rise until almost doubled, about 45 minutes.
10. Bake at 350°F for 45 minutes, until brown. -
Swedish Love Knot Legend
SWEDISH LOVE KNOT LEGEND CRACKER BARRELL
In every home where I am found
Love and happiness will abound.
Card 1 Back: blank
Card 2 Front:
$6.99
134111
045 49
Card 2 Back:
SWEDISH LOVE KNOT
LEGEND
In every home where I am found
Love and happiness will abound
MADE IN USA © JLB
---
# Swedish Love Knot Legend
*Recipe by J.L.B.*
## Editor's Notes
This is not a recipe card in the traditional sense. The card contains no ingredients, no quantities, and no instructions. It is a product hang tag sold through Cracker Barrel (spelled "CRACKER BARRELL" on the typed reference card) for a decorative item called a "Swedish Love Knot," accompanied by a two-line folk legend or motto: *"In every home where I am found / Love and happiness will abound."* -
Gourmet Treat for Feathered Friends
GOURMET TREAT FOR FEATHERED FRIENDS ANN-MONTANA
Simply hang or stake in an area away from any
other feeder. Cardinals, Chickadees, Nut-
hatches, Finches and more will be attracted to
the cookie.
When birdseed is gone, shape can be covered
honey or peanut butter, recovered with seed and
used again and again.
Card 1 Back: blank
Card 2 Front:
Your Feathered Friends Will Enjoy This Treat!
Handmade With All Natural Ingredients in Montana's Gallatin Valley.
Instructions: Simply hang or stake in an area away from any other feeder.
Cardinals, Chickadees, Nuthatches, Finches and more will be attracted to
your cookie.
Note: Shapes can be covered with honey or peanut butter, recovered with
seed and reused again and again!
Warranty: Singing Tree warrants to the extent of the purchase price only, that the feed on
this item is as described on label within recognized tolerances. Singing Tree's extent of
liability is limited to purchase price only. Seller is not liable for any consequential or damages
including injury to property of others.
MADE IN MONTANA
Card 2 Back:
SINGING TREE
" A Gourmet Treat
For Your
Feathered Friends"
Contents - Guaranteed Analysis Ingredients: Millets, Wheat,
Min. Crude Protein .......... 10% Sunflower, Calcium Carbonate
Min. Crude Fat .................. 4% Pellets, Vitamin A Supplement,
Max. Crude Fiber ............ 18% Vitamin D-3 Supplement, Potassium
Calcium ................................ 9% Iodine, Vegetable Oil, White Glue
---
# Gourmet Treat for Feathered Friends
*Recipe from the kitchen of Ann — Montana*
## Ingredients
- Birdseed cookie (handmade with all natural ingredients)
- Millets
- Wheat
- Sunflower seeds
- Calcium Carbonate Pellets
- Vitamin A Supplement
- Vitamin D-3 Supplement
- Potassium Iodine
- Vegetable Oil
- White Glue
**For refreshing/recoating:**
- Honey or peanut butter
- Additional birdseed
## Instructions
1. Hang or stake the birdseed cookie in an area away from any other feeder.
2. Cardinals, Chickadees, Nuthatches, Finches and more will be attracted to the cookie.
3. When the birdseed is gone, cover the shape with honey or peanut butter.
4. Re-coat with birdseed and reuse again and again. -
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
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# 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. -
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. -
Granola
GRANOLA
2 c rolled oats 1/4 c ground flax seeds
3/4 c unsweetened coconut 1/4 c bran and or macro
1/2 c wheat germ wheat flakes
1/2 c chopped nuts 1/2 c ground (course)
1/2 c hulled sunflower seeds chopped roasted soy beans
Heat together: 1/2 c honey, 1/4 c soy or corn oil, 1tsp
vanilla.
Put all together and bake on cookie sheet. Stir every
5 minutes for 15 minutes. Oven 350
I added raisins. Chopped dates can be added if desired
Store coconut can be used in place of unsweetened.
Card 1 Back: blank
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# Granola
## Ingredients
- 2 cups rolled oats
- 3/4 cup unsweetened coconut
- 1/2 cup wheat germ
- 1/2 cup chopped nuts
- 1/2 cup hulled sunflower seeds, chopped
- 1/4 cup ground flax seeds
- 1/4 cup bran and/or macro wheat flakes
- 1/2 cup ground (coarse) roasted soy beans
### Liquid Mixture
- 1/2 cup honey
- 1/4 cup soy or corn oil
- 1 tsp vanilla
## Instructions
1. Heat together the honey, soy or corn oil, and vanilla.
2. Combine all dry ingredients together.
3. Pour the liquid mixture over the dry ingredients and mix to combine.
4. Spread onto a cookie sheet and bake at 350°F, stirring every 5 minutes for 15 minutes total.
## Notes (from card)
- Raisins may be added.
- Chopped dates can be added if desired.
- Store-bought (sweetened) coconut can be used in place of unsweetened. -
Peach Jam
Peach Jam
2 C crushed peaches
2 C water
1 pkg pectin
1 pkg orange Kool aid
Bring to boil add 6C sugar. Boil
3 minutes longer
Card 1 Back: blank
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# Peach Jam
## Ingredients
- 2 cups crushed peaches
- 2 cups water
- 1 pkg pectin
- 1 pkg orange Kool-Aid
## Instructions
1. Combine crushed peaches, water, pectin, and orange Kool-Aid in a pot and bring to a boil.
2. Add 6 cups sugar and boil 3 minutes longer.