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The Great Raisin Cookie
Card 1 Front:
THE GREAT RAISIN COOKIE KELLOGG'S
2 cups Raisin Bran cereal crushed to 1½ cups
3/4 cup whole wheat flour
1¼ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
3/4 cup margarine
2/3 cup granulated sugar
½ cup firmly packed brown sugar
2 eggs
1 teaspoon vanilla
½ cup raisins
1. Combine Raisin Bran cereal, flours, baking
soda, and cinnamon. Set aside.
Card 1 Back:
2. In large mixer bowl, beat margarine, granu-
lated sugar and brown sugar until light and
fluffy. Add eggs and vanilla. Beat well.
Stir in flour mixture. Mix thoroughly. Add
raisins. Drop by level ¼ cup measure onto un-
greased cookie sheet.
3. Bake at 325 degrees for 15 minutes or until
lightly browned.
Yield: 16 cookies.
Here's a cookie that's not only great tasting
but also has the goodness of Raisin Bran.
---
# The Great Raisin Cookie
*Recipe by Kellogg's*
*"Here's a cookie that's not only great tasting but also has the goodness of Raisin Bran."*
*Yields 16 cookies*
## Ingredients
- 2 cups Raisin Bran cereal, crushed to 1 1/2 cups
- 3/4 cup whole wheat flour
- 1 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp cinnamon
- 3/4 cup margarine
- 2/3 cup granulated sugar
- 1/2 cup firmly packed brown sugar
- 2 eggs
- 1 tsp vanilla
- 1/2 cup raisins
## Instructions
1. Combine Raisin Bran cereal, flours, baking soda, and cinnamon. Set aside.
2. In a large mixer bowl, beat margarine, granulated sugar, and brown sugar until light and fluffy. Add eggs and vanilla. Beat well. Stir in flour mixture. Mix thoroughly. Add raisins.
3. Drop by level 1/4 cup measure onto an ungreased cookie sheet.
4. Bake at 325°F for 15 minutes or until lightly browned. -
Carrot Cake / Carrot Cake Cream Cheese Icing
CARROT CAKE THE TAMPA TRIBUNE
1¼ cups sugar ½ teaspoon salt
3/4 c. canola oil 1 tsp. baking soda
¼ cup eggs, beaten 1 tsp. cinnamon
1 tsp. vanilla 1/3 c. chopped walnuts
1/3 c. crushed pineapple
(canned, undrained
1 c. grated carrots ¼ cup water
1 cup flour Cream Cheese Icing
2 TB. cornstarch Pecan halves (for garnish)
Place sugar, canola oil, eggs and vanilla in
mixing bowl. Beat with a wire whip until well
mixed, then stir in the pineapple and carrots.
In a separate bowl, combine flour, cornstarch,
Card 1 Back:
salt, baking soda, cinnamon and walnuts. Add
to the egg-oil mixture, a little at a time and
alternate with the water. Stir until well com-
bined.
Pour batter into 2 greased 8" pans and bake in
a preheated 325 degree oven for 25 minutes or
until top springs back when tapped lightly. Cool
cake in pans for 30 minutes, then turn our on
cake racks and cool completely. For best re-
sults, chill in refrigerator before icing.
Decorate with pecan halves.
NOTE: For three-layer cake, double cake recipe
and bake in three 10 or 12" pans; any leftover
batter can be used for cupcakes.
Card 2 Front:
CARROT CAKE ICING, CREAM CHEESE/TAMPA TRIBUNE
Cream together:
1/3 cup softened butter
1½ cups softened cream cheese
Work in:
2½ cups powdered sugar
1/3 cup flour
Mix until smooth.
Card 2 Back: blank
---
# Carrot Cake and Carrot Cake Cream Cheese Icing
---
# Carrot Cake
*The Tampa Tribune*
## Ingredients
- 1-1/4 cups sugar
- 3/4 cup canola oil
- 1/4 cup eggs, beaten (1 large egg)
- 1 tsp vanilla
- 1/3 cup crushed pineapple, canned, undrained
- 1 cup grated carrots
- 1 cup flour
- 2 Tbsp cornstarch
- 1/2 tsp salt
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/3 cup chopped walnuts
- 1/4 cup water
- Cream Cheese Icing (see recipe)
- Pecan halves, for garnish
## Instructions
1. Place sugar, canola oil, eggs, and vanilla in mixing bowl. Beat with a wire whip until well mixed, then stir in the pineapple and carrots.
2. In a separate bowl, combine flour, cornstarch, salt, baking soda, cinnamon, and walnuts. Add to the egg-oil mixture, a little at a time, alternating with the water. Stir until well combined.
3. Pour batter into 2 greased 8" pans and bake in a preheated 325°F oven for 25 minutes or until top springs back when tapped lightly.
4. Cool cake in pans for 30 minutes, then turn out on cake racks and cool completely. For best results, chill in refrigerator before icing.
5. Ice with Cream Cheese Icing and decorate with pecan halves.
---
# Carrot Cake Cream Cheese Icing
*The Tampa Tribune*
## Ingredients
- 1/3 cup softened butter
- 1-1/2 cups softened cream cheese
- 2-1/2 cups powdered sugar
- 1/3 cup flour
## Instructions
1. Cream together the softened butter and softened cream cheese.
2. Work in the powdered sugar and flour.
3. Mix until smooth.
## Editor's Notes
- The inclusion of flour in a cream cheese icing is unconventional but is clearly stated on the card; it likely helps stabilize the icing. -
Noel Bowl
Card 1 Front:
NOEL BOWL BON APPETIT 11-90
4 cups water 2 cups sugar
12 whole cloves 4 cinnamon sticks
4 allspice berries 2 TB chopped fresh ginger
8 cups apple cider 3 cups fresh lemon juice
Rum (optional) (from about 9 lemons)
Combine first six (going across) ingredients
in heavy large saucepan over medium heat. Bring
to boil, stirring to dissolve sugar. Boil 10
minutes. Remove syrup from heat. Cover and
let stand 1 hour.
Strain sugar syrup into large bowl. Stir in
apple cider, orange and lemon juices.Chill
Card 1 Back:
punch or warm in heavy large pot over medium
heat. Transfer to large bowl. Serve.
Can be prepared 2 days ahead. Cover and re-
frigerate.
Yield: 10 servings.
---
# Noel Bowl
*Bon Appétit, November 1990*
*Yields 10 servings*
## Ingredients
- 4 cups water
- 2 cups sugar
- 12 whole cloves
- 4 cinnamon sticks
- 4 allspice berries
- 2 Tbsp chopped fresh ginger
- 8 cups apple cider
- 3 cups fresh lemon juice (from about 9 lemons)
- 2 cups fresh orange juice (from about 6 oranges)
- Rum (optional)
## Instructions
1. Combine the first six ingredients (going across: water, sugar, whole cloves, cinnamon sticks, allspice berries, and chopped fresh ginger) in a heavy large saucepan over medium heat.
2. Bring to a boil, stirring to dissolve the sugar. Boil 10 minutes.
3. Remove syrup from heat. Cover and let stand 1 hour.
4. Strain sugar syrup into a large bowl. Stir in apple cider, orange and lemon juices. Chill punch, or warm in a heavy large pot over medium heat.
5. Transfer to a large bowl. Serve.
6. Can be prepared 2 days ahead. Cover and refrigerate.
## Editor's Notes
- **"Orange and lemon juices"** referenced in instructions but only lemon juice (3 cups) appears in the ingredient list. Orange juice quantity absent from card; 2 cups fresh orange juice (approximately 6 oranges) inferred from recipe volume and citrus balance. The original Bon Appétit November 1990 source likely specified this quantity but it was not captured on the card. -
Pecan Spice Cake
PECAN SPICE CAKE
2 3/4 c. sifted all-purpose flour
2 tsp. baking powder 2 tsp. ground cinnamon
1 tsp. baking soda ½ tsp. salt
½ tsp. ground ginger ¼ tsp. ground nutmeg
¼ tsp. ground cloves ¼ tsp. ground allspice
1 cup milk 2 tsp. vanilla
1 c. (2 sticks) unsalted butter, room temperatur
1 3/4 cups sugar
¼ c. firmly packed dark brown sugar
4 large egg yolks
1 3/4 cups grated carrots (about 2 large)
1 cup pecans (about 3 oz.) chopped
Card 1 Back:
5 large egg whit es
Pinch of Salt
Powdered sugar
(good served with ice cream)
Position rack in center of oven and preheat
to 350 degrees. Butter and flour 10" diameter
tube or bundt pan. Mix first 9 ingredients
in medium bowl. Mix milk and vanilla in
another bowl.
Using electric mixer, beat butter and 1 3/4
cup sugar in large bowl until light and fluffy.
Add brown sugar and beat until smooth, about
2 minutes. Add yolks 1 at a time and beat
after each addition. Stir in flour mixture
alternately with milk mixture. Mix carrots
Card 2 Front:
PECAN SPICE CAKE, CARD NO. 2
and chopped pecans into batter.
Using clean dry beater, beat whites and salt
in large bowl until stiff but not dry. Fold
into batter in 2 additions. Pour batter into
prepared pan. Bake until tester inserted
near center comes out clean, about 55 minutes.
Cool cake in pan 10 minutes. Turn out onto
rack and cool completely.
(Can be prepared 1 day ahead. Wrap tightly
with plastic.) Dust cake with powdered
sugar. Serve with ice cream, if desired.
Card 2 Back: blank
---
# Pecan Spice Cake
## Ingredients
- 2 3/4 cups sifted all-purpose flour
- 2 tsp baking powder
- 2 tsp ground cinnamon
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp ground allspice
- 1 cup milk
- 2 tsp vanilla
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 3/4 cups sugar
- 1/4 cup firmly packed dark brown sugar
- 4 large egg yolks
- 1 3/4 cups grated carrots (about 2 large)
- 1 cup pecans (about 3 oz.), chopped
- 5 large egg whites
- Pinch of salt
- Powdered sugar, for dusting
## Instructions
1. Position rack in center of oven and preheat to 350°F. Butter and flour a 10" diameter tube or bundt pan.
2. Mix first 9 ingredients (flour through allspice) in a medium bowl. Mix milk and vanilla in another bowl.
3. Using an electric mixer, beat butter and 1 3/4 cups sugar in a large bowl until light and fluffy. Add brown sugar and beat until smooth, about 2 minutes.
4. Add egg yolks 1 at a time, beating after each addition.
5. Stir in flour mixture alternately with milk mixture.
6. Mix carrots and chopped pecans into batter.
7. Using a clean dry beater, beat egg whites and pinch of salt in a large bowl until stiff but not dry. Fold into batter in 2 additions.
8. Pour batter into prepared pan. Bake until a tester inserted near the center comes out clean, about 55 minutes.
9. Cool cake in pan 10 minutes. Turn out onto rack and cool completely.
10. (Can be prepared 1 day ahead. Wrap tightly with plastic.) Dust cake with powdered sugar. Serve with ice cream, if desired. -
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
---
# 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. -
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.
Card 1 Back: blank
---
# 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. -
Quick & Easy Chocolate Cake / Chocolate Oatmeal Walnut Cookies
Card 1 Front:
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.
Card 1 Back:
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
---
# Quick & Easy Chocolate Cake and Chocolate Oatmeal Walnut Cookies
*Two recipes on one Hershey's promotional card — 1991*
---
# 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`
---
# 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. -
Hot Cross Buns
HOT CROSS BUNS THE TAMPA TRIBUNE
5½-6 c. all-purpose flour 1/3 c. butter, cut
1/3 cup sugar into pieces
2 pkg. active dry yeast 2 eggs
or rapid rise 1 c. imported
1 tsp. ground cinnamon chopped or snippe
½ tsp. salt pitted dates
¼ tsp. ground allspice ½ c. chopped mixed
¼ tsp. ground nutmeg candied fruits
1 c. evaporated milk 1 egg white, lightly
½ cup water beaten
Powdered Sugar Frosting, recipe follows:
Card 1 Back:
In large bowl, combine 2 c. flour, sugar, un-
dissolved yeast, cinnamon, salt, allspice and
nutmeg. Heat milk, water and butter until very
warm (120-130 degrees F.)
Gradually add to dry ingredients; beat 2 minutes
at medium speed of electric mixer, scraping bowl
occasionally. Add 2 eggs and ½ c. flour; beat
2 minutes at high speed. With spoon, stir in
enough flour to make soft dough. Knead on
floured surface until smooth and elastic, about
6-8 minutes. Place in greased bowl, turning
to grease top. Cover; let rise in warm place
until doubled in size, about 45-60 minutes.
(With fast-acting yeast, cover kneaded dough.
Card 2 Front:
HOT CROSS BUNS, CARD NUMBER TWO
Let rest on floured surface 10 minutes. Proceed
with recipe.)
Punch dough down. Remove dough to floured sur-
face. Knead in dates and candied fruits. Di-
vide dough into 18 equal pieces; shape into
balls. Place balls on 2 greased baking sheets.
Cover; let rise in warm place until doubled,
30-45 minutes.
Brush egg white over rolls. Bake at 375 degrees
for 15-20 minutes or until done. Remove from
pans; let cool on wire racks. Drizzleor pipe
Powdered Sugar Frosting onto each roll to make
a cross. Recipe for frosting over.
Card 2 Back:
POWDERED SUGAR FROSTING:
1½ coups sifted powdered sugar
1-2 tablespoons evaporated milk
1½ teaspoon vanilla extract
In small bowl combine above. Stir until smooth.
---
# Hot Cross Buns
*The Tampa Tribune*
## Ingredients
### Buns
- 5 1/2–6 cups all-purpose flour
- 1/3 cup sugar
- 2 pkg. active dry yeast or rapid rise
- 1 tsp. ground cinnamon
- 1/2 tsp. salt
- 1/4 tsp. ground allspice
- 1/4 tsp. ground nutmeg
- 1 cup evaporated milk
- 1/2 cup water
- 1/3 cup butter, cut into pieces
- 2 eggs
- 1 cup imported chopped or snipped pitted dates
- 1/2 cup chopped mixed candied fruits
- 1 egg white, lightly beaten
### Powdered Sugar Frosting
- 1 1/2 cups sifted powdered sugar
- 1–2 Tbsp evaporated milk
- 1 1/2 tsp vanilla extract
## Instructions
### Buns
1. In a large bowl, combine 2 cups flour, sugar, undissolved yeast, cinnamon, salt, allspice, and nutmeg.
2. Heat milk, water, and butter until very warm (120–130°F).
3. Gradually add the warm liquid to the dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.
4. Add 2 eggs and 1/2 cup flour; beat 2 minutes at high speed.
5. With a spoon, stir in enough remaining flour to make a soft dough.
6. Knead on a floured surface until smooth and elastic, about 6–8 minutes.
7. Place in greased bowl, turning to grease top. Cover; let rise in warm place until doubled in size, about 45–60 minutes. *(With fast-acting yeast: cover kneaded dough and let rest on floured surface 10 minutes, then proceed with recipe.)*
8. Punch dough down. Remove dough to floured surface. Knead in dates and candied fruits.
9. Divide dough into 18 equal pieces; shape into balls. Place balls on 2 greased baking sheets.
10. Cover; let rise in warm place until doubled, 30–45 minutes.
11. Brush egg white over rolls.
12. Bake at 375°F for 15–20 minutes or until done.
13. Remove from pans; let cool on wire racks.
14. Drizzle or pipe Powdered Sugar Frosting onto each roll to make a cross.
### Powdered Sugar Frosting
1. In a small bowl, combine powdered sugar, evaporated milk, and vanilla extract. Stir until smooth. -
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. -
Peach Compote
PEACH COMPOTE THE TAMPA TRIBUNE
¼ cup sugar
1 teaspoon ground cinnamon
1 teaspoon cornstarch
2 cups sliced fresh peaches
¼ cup water
1 tablespoon lemon juice
1 pint strawberry or vanilla ice cream or
yogurt
In a small saucepan combine sugar, cinnamon &
and cornstarch; stir in peaches. Add water &
lemon juice; cook and stir until peaches are
tender, about 4 minutes. In 4 dessert glasses
place a scoop of ice cream; top with ½ cup warm
Card 1 Back:
peaches. Garnish with strawberries and mint,
if desired.
Yields 4 portions.
---
# Peach Compote
*The Tampa Tribune*
*Yields 4 portions*
## Ingredients
- 1/4 cup sugar
- 1 tsp ground cinnamon
- 1 tsp cornstarch
- 2 cups sliced fresh peaches
- 1/4 cup water
- 1 Tbsp lemon juice
- 1 pint strawberry or vanilla ice cream or yogurt
## Instructions
1. In a small saucepan, combine sugar, cinnamon, and cornstarch; stir in peaches.
2. Add water and lemon juice; cook and stir until peaches are tender, about 4 minutes.
3. In 4 dessert glasses, place a scoop of ice cream.
4. Top each with 1/2 cup warm peaches.
5. Garnish with strawberries and mint, if desired. -
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. -
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.