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Carrot Salad
Carrot salad
1 pkg of orange jello
3 oz pkg philadelphia cream cheese
1 1/2 cup of boiling water
1 small can crush pineapple
1 cup grated Carrots
1/4 " of nuts
1 cup small marshmellow
enough Cool whip to moisten
or pkg of dream whip
over
Card 1 Back:
Let Cheese get room temperture
& mix in powder jello much as
possible add boiling water stir
and let in ice box until begin
to jell a little take out and add
other back in ice box until
time to serve can fix day
before if want to it will keep
several days
---
# Carrot Salad
## Ingredients
- 1 pkg orange Jell-O
- 1 (3 oz) pkg Philadelphia cream cheese
- 1 1/2 cups boiling water
- 1 small can crushed pineapple
- 1 cup grated carrots
- 1/4 cup nuts
- 1 cup small marshmallows
- Enough Cool Whip to moisten, or 1 pkg Dream Whip
## Instructions
1. Let the cream cheese come to room temperature. Mix in as much of the powdered Jell-O as possible.
2. Add the boiling water and stir.
3. Chill in the ice box until the mixture just begins to jell a little.
4. Take it out and add the other ingredients (pineapple, carrots, nuts, marshmallows, and Cool Whip or Dream Whip).
5. Return to the ice box until time to serve.
6. The salad can be made a day ahead if desired. It will keep several days. -
Carrot Cake
Carrot Cake
2c flour
2c sugar mix together
2t bkg soda set aside 6bc
1t salt 3/80
2t cinnamon
break 4 eggs in bowl. beat until frothy
Beat in 1 c. oil, gradually.
Turn mixer to low speed and add
dry ingredients - til smooth
By hand mix in 4c. grated raw carrot
and ½ c. chopped pecans.
Bake in 3 greased & floured 8"
cake tins, 350° @ 25-30 min.
Cool 10 min., turn out, put layers
together & frost.
Frosting
½ cube soft butter
6oz soft Cream cheese (6-8oz) blend
Beat until fluffy - together
gradually add in 1 lb. sifted XXX sugar
Add 1 t. vanilla & 1 t. maple flavoring
Beat until light & fluffy - Decorate w/ whole
pecan pieces.
Card 1 Back: blank
---
# Carrot Cake
## Ingredients
### Cake
- 2 cups flour
- 2 cups sugar
- 2 tsp baking soda
- 1 tsp salt
- 2 tsp cinnamon
- 4 eggs
- 1 cup oil
- 4 cups grated raw carrot
- 1/2 cup chopped pecans
### Frosting
- 1/2 cube (4 Tbsp) soft butter
- 6–8 oz soft cream cheese
- 1 lb sifted powdered (XXX) sugar
- 1 tsp vanilla
- 1 tsp maple flavoring
- Whole pecan pieces, for decoration
## Instructions
### Cake
1. Combine flour, sugar, baking soda, salt, and cinnamon. Mix together and set aside.
2. Break 4 eggs into a bowl. Beat until frothy.
3. Beat in 1 cup oil gradually.
4. Turn mixer to low speed and add dry ingredients. Mix until smooth.
5. By hand, mix in 4 cups grated raw carrot and 1/2 cup chopped pecans.
6. Bake in 3 greased and floured 8" cake tins at 350° for 25–30 minutes.
7. Cool 10 minutes, then turn out.
### Frosting
1. Blend 1/2 cube soft butter and 6–8 oz soft cream cheese together.
2. Beat until fluffy.
3. Gradually add in 1 lb sifted powdered sugar.
4. Add 1 tsp vanilla and 1 tsp maple flavoring.
5. Beat until light and fluffy.
### Assembly
1. Put layers together and frost.
2. Decorate with whole pecan pieces. -
Low-Fat Lemony Cheesecake with Fresh Fruit
Card 1 Front:
LOW-FAT LEMONY CHEESECAKE WITH FRESH FRUIT
EAGLE
Vegetable Cooking Spray 4 egg whites
¼ c. graham cracker crumbs 1 egg
2 (8-oz.) pkg. fat free cream 1/3 c. lemon
cheese (not in tub) juice from
1 (14-oz) can EagleFat Free concentrate
or Low Fat Sweetened Con- 1 tsp. vanilla
densed Milk (not evaporated) 1/3 c. four
1 c. fresh fruit unsifted
Preheat oven to 300 degrees. Spray bottom of
8" springform pan with cooking spray; sprinkle
crumbs on bottom of pan. In mixer bowl, beat
cheese until fluffy. Gradually beat in Eagle-
Brand milk until smooth. Add egg whites, egg,
Card 1 Back:
lemon juice and vanilla; mix well. Stir in
flour. Pour into prepared pan. Bake 50-55
minutes or until center is set. Cool. Chill.
Serve with fruit. Refrigerate leftovers.
NUTRITION VALUE PER SERVING (USING FAT FREE
EAGLE BRANDS):
210 calories 16g protein 1g total fat
34g carbohydrate 30mg cholesterol
410mg sodium
% OF CALORIES FROM:
Protein 31% Fat 4% Carbohydrates 65%
---
# Low-Fat Lemony Cheesecake with Fresh Fruit
*Recipe by Eagle Brand*
## Ingredients
- Vegetable cooking spray
- 1/4 cup graham cracker crumbs
- 2 (8-oz.) packages fat free cream cheese (not in tub)
- 1 (14-oz.) can Eagle Fat Free or Low Fat Sweetened Condensed Milk (not evaporated)
- 1 cup fresh fruit
- 4 egg whites
- 1 egg
- 1/3 cup lemon juice from concentrate
- 1 tsp vanilla
- 1/3 cup flour, unsifted
## Instructions
1. Preheat oven to 300°F.
2. Spray the bottom of an 8" springform pan with cooking spray; sprinkle crumbs on bottom of pan.
3. In a mixer bowl, beat cream cheese until fluffy.
4. Gradually beat in Eagle Brand milk until smooth.
5. Add egg whites, egg, lemon juice, and vanilla; mix well.
6. Stir in flour.
7. Pour into prepared pan.
8. Bake 50–55 minutes or until center is set.
9. Cool. Chill.
10. Serve with fruit. Refrigerate leftovers. -
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. -
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.
Card 1 Back: blank
---
# 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. -
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. -
Chocolate Cheesecake Pie
Card 1 Front:
CHOCOLATE CHEESECAKE PIE HERSHEY'S/BORDEN
1½ cups vanilla wafer crumbs (about 30 wafers)
1/3 cup confectioners' sugar
1/3 cup Hershey's Cocoa
1/3 cup margarine or butter, melted
1 (8-ounce) package cream cheese, softened
1 (14-ounce) can Eagle Brand Sweetened Condensed
Milk (not evaporated milk)
1 cup (6 ounces) Hershey's Semi-Sweet Chocolate
Chips, melted
2 eggs
1½ teaspoons vanilla extract
Card 1 Back:
Preheat oven to 350 degrees. Combine crumbs,
sugar, cocoa and margarine; press firmly on
bottom and up side to rim of 9-inch pie plate.
In mixer bowl, beat cheese until fluffy. Grad-
ually beat in sweetened condensed milk then
melted chocolate chips. Add eggs and vanilla;
mix well. Pour into prepared crust. Bake
30-35 minutes or until center is set. Cool.
Chill thoroughly. Garnish as desired. Refrig-
erate leftovers.
Makes one 9-inch pie.
---
# Chocolate Cheesecake Pie
*Recipe by Hershey's/Borden*
*Makes one 9-inch pie*
## Ingredients
### Crust
- 1 1/2 cups vanilla wafer crumbs (about 30 wafers)
- 1/3 cup confectioners' sugar
- 1/3 cup Hershey's Cocoa
- 1/3 cup margarine or butter, melted
### Filling
- 1 (8-ounce) package cream cheese, softened
- 1 (14-ounce) can Eagle Brand Sweetened Condensed Milk (not evaporated milk)
- 1 cup (6 ounces) Hershey's Semi-Sweet Chocolate Chips, melted
- 2 eggs
- 1 1/2 tsp vanilla extract
## Instructions
### Crust
1. Preheat oven to 350°F.
2. Combine crumbs, sugar, cocoa, and margarine; press firmly on bottom and up side to rim of a 9-inch pie plate.
### Filling
1. In a mixer bowl, beat cream cheese until fluffy.
2. Gradually beat in sweetened condensed milk, then melted chocolate chips.
3. Add eggs and vanilla; mix well.
4. Pour into prepared crust.
### Baking
1. Bake 30–35 minutes or until center is set.
2. Cool.
3. Chill thoroughly.
4. Garnish as desired.
5. Refrigerate leftovers. -
Cherry Cheese Pie
Card 1 Front:
CHERRY CHEESE PIE HERSHEY'S/BORDON
1 9-inch graham cracker crumb crust or baked
pastry shell
1 8-ounce package cream cheese, softened
1 14-ounce can Eagle Brand Sweetened Condensed
Milk (NOT evaporated milk)
1/3 cup ReaLemon Lemon Juice from Concentrate
1 teaspoon vanilla extract
1 21-ounce can cherry pie filling, chilled
In large mixer bowl, beat cheese until fluffy.
Gradually beat in sweetened condensed milk un-
till smooth. Stir in ReaLemon brand and
Card 1 Back:
vanilla. Pour into prepared crust. Chill 3
hours or until set. Top with cherry pie filling
before serving. Refrigerate leftovers.
Makes one 9-inch pie.
---
# Cherry Cheese Pie
*Recipe by Hershey's/Borden*
*Makes one 9-inch pie*
## Ingredients
- 1 9-inch graham cracker crumb crust or baked pastry shell
- 1 8-ounce package cream cheese, softened
- 1 14-ounce can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
- 1/3 cup ReaLemon Lemon Juice from Concentrate
- 1 tsp vanilla extract
- 1 21-ounce can cherry pie filling, chilled
## Instructions
1. In a large mixer bowl, beat cream cheese until fluffy.
2. Gradually beat in sweetened condensed milk until smooth.
3. Stir in ReaLemon lemon juice and vanilla.
4. Pour into prepared crust.
5. Chill 3 hours or until set.
6. Top with cherry pie filling before serving.
7. Refrigerate leftovers. -
Cheesepie, Easy Chocolate
Card 1 Front:
CHEESEPIE, EASY CHOCOLATE HERSHEY'S
2 bars (2 oz.) HERSHEY'S unsweetened chocolate,
broken into pieces
¼ cup (½ stick) butter or margarine, softened
3/4 cup sugar
1 package (3 oz.) cream cheese, softened
1 teaspoon milk
2 cups frozen non-dairy whipped topping, thawed
8-inch (6 oz.) packaged crumb crust
Additional whipped topping (optional)
Card 1 Back:
In small microwave-safe bowl, place chocolate.
Microwave at High (100%) 1-1½ minutes or until
chocolate is melted and smooth when stirred; set
aside. In small mixer bowl, beat butter, sugar,
cream cheese, and milk until well blended and
smooth. Blend in chocolate. Gradually blend
in whipped topping. Spoon into prepared crust.
Refrigerate until firm. Serve with additional
whipped topping, if desired.
6 to 8 servings.
---
# Cheesepie, Easy Chocolate
*Recipe by Hershey's*
*Makes 6 to 8 servings*
## Ingredients
- 2 bars (2 oz.) Hershey's unsweetened chocolate, broken into pieces
- 1/4 cup (1/2 stick) butter or margarine, softened
- 3/4 cup sugar
- 1 package (3 oz.) cream cheese, softened
- 1 tsp milk
- 2 cups frozen non-dairy whipped topping, thawed
- 1 eight-inch (6 oz.) packaged crumb crust
- Additional whipped topping (optional)
## Instructions
1. In a small microwave-safe bowl, place chocolate. Microwave at High (100%) 1 to 1-1/2 minutes or until chocolate is melted and smooth when stirred; set aside.
2. In a small mixer bowl, beat butter, sugar, cream cheese, and milk until well blended and smooth.
3. Blend in chocolate.
4. Gradually blend in whipped topping.
5. Spoon into prepared crust.
6. Refrigerate until firm.
7. Serve with additional whipped topping, if desired. -
Chocolate Truffles
CHOCOLATE TRUFFLES THE TAMPA TRIBUNE
1½ packages (12 oz.) semi-sweet chocolate
8 ounces cream cheese, softened
3 cups confectioners' sugar
1½ teaspoons vanilla
Ground nuts
Unsweetened Cocoa or
Toasted coconut
Melt chocolate in large microwaveable bowl on
high 2-3 minutes or until almost melted, stirr-
ing after each minute. Stir until chocolate is
completely melted. Beat cream cheese until
Card 1 Back:
smooth. Gradually add sugar, beating until
well-blended. Add melted chocolate & vanilla;
mix well. Refrigerate 1 hour. Shape into 1-
inch balls. Roll in nuts, cocoa or coconut.
Store in refrigerator.
Makes about 5 dozen candies.
---
# Chocolate Truffles
*The Tampa Tribune*
*Makes about 5 dozen candies*
## Ingredients
- 1 1/2 packages (12 oz.) semi-sweet chocolate
- 8 oz cream cheese, softened
- 3 cups confectioners' sugar
- 1 1/2 tsp vanilla
- Ground nuts, for rolling
- Unsweetened cocoa, for rolling, or
- Toasted coconut, for rolling
## Instructions
1. Melt chocolate in a large microwaveable bowl on high for 2–3 minutes or until almost melted, stirring after each minute. Stir until chocolate is completely melted.
2. Beat cream cheese until smooth.
3. Gradually add sugar, beating until well-blended.
4. Add melted chocolate and vanilla; mix well.
5. Refrigerate 1 hour.
6. Shape into 1-inch balls.
7. Roll in nuts, cocoa, or coconut.
8. Store in refrigerator. -
Vanilla "Philly" Frosting for Graham Cracker Cake
VANILLA "PHILLY" FROSTING THE TAMPA TRIBUNE
FOR GRAHAM CRACKER CAKE
1 8-ounce package cream cheese
1 tablespoon milk
1 teaspoon vanilla
Dash of salt
5½ cups sifted confectioners' sugar
Blend together softened cream cheese, milk,
vanilla, and salt. Add sugar, 1 cup at a time.
Mix well after each addition. Frosts 2 8-9" cake
Card 1 Back: blank
---
# Vanilla "Philly" Frosting for Graham Cracker Cake
*The Tampa Tribune*
*Frosts 2 8–9" cakes*
## Ingredients
- 1 8-ounce package cream cheese, softened
- 1 Tbsp milk
- 1 tsp vanilla
- Dash of salt
- 5 1/2 cups sifted confectioners' sugar
## Instructions
1. Blend together softened cream cheese, milk, vanilla, and salt.
2. Add sugar, 1 cup at a time.
3. Mix well after each addition. -
Red Velvet Cake / Red Velvet Cake Frosting
RED VELVET CAKE THE TAMPA TRIBUNE
2 cups oil 2 teaspoons cocoa
1½ cups sugar 1 oz. red food coloring
2 eggs 1½ teaspoons salt
2½ cups plain flour 1 teaspoon baking soda
1 cup buttermilk 1 teaspoon vanilla
Cream oil and sugar; add eggs and beat well. Add
alternately flour and buttermilk. Add cocoa,
red coloring, salt, soda and vanilla. Mix well.
Pour into 2 greased and floured cake pans, or
1 long pan. Bake at 350 degrees for 20-30
minutes or until tester comes out clean when
Card 1 Back:
inserted in center of cake. Frost with Red
Velvet Frosting.
Card 2 Front:
RED VELVET CAKE FROSTING THE TAMPA TRIBUNE
1 8 ounce package of cream cheese
1 stick butter or margarine
1 box confectioners' sugar
½ teaspoon vanilla
½ cup chopped nuts
Melt cream cheese and butter over medium heat
and add sugar and vanilla. Beat well. Add
nuts and spread on cake.
Card 2 Back: blank
---
# Red Velvet Cake
*The Tampa Tribune*
## Ingredients
### Cake
- 2 cups oil
- 1 1/2 cups sugar
- 2 eggs
- 2 1/2 cups plain flour
- 1 cup buttermilk
- 2 tsp cocoa
- 1 oz red food coloring
- 1 1/2 tsp salt
- 1 tsp baking soda
- 1 tsp vanilla
### Frosting
- 1 (8 oz) package cream cheese
- 1 stick butter or margarine
- 1 box confectioners' sugar
- 1/2 tsp vanilla
- 1/2 cup chopped nuts
## Instructions
### Cake
1. Cream oil and sugar; add eggs and beat well.
2. Add flour and buttermilk alternately.
3. Add cocoa, red coloring, salt, baking soda, and vanilla. Mix well.
4. Pour into 2 greased and floured cake pans, or 1 long pan.
5. Bake at 350°F for 20–30 minutes, or until a tester inserted in the center of the cake comes out clean.
### Frosting
1. Melt cream cheese and butter over medium heat.
2. Add confectioners' sugar and vanilla. Beat well.
3. Add chopped nuts and spread on cake.
### Assembly
1. Once cake has cooled, frost with Red Velvet Frosting.