Browse Items (23 total)

• 
  Textcategory:Otherdecade:1960s...5 more

  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
  
  ---
  
  # 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
  
  
• 
  Textcategory:Dessertdecade:1960s...7 more

  Coconut Cream Pie

  Card 1 Front:
  
  COCONUT CREAM PIE THE TAMPA TRIBUNE
  
  1 cup sugar
  ½ cup all-purpose flour or ¼ cup cornstarch
  ¼ teaspoon salt
  3 cups milk
  4 slightly beaten eggs
  3 tablespoons butter
  1½ teaspoons vanilla
  
  3½-ounce can (1 1/3 cups) flaked coconut
  
  4 egg whites
  1 teaspoon vanilla
  ½ teaspoon cream of tartar
  
  ½ cup sugar 1 baked,cooled 9"pie shell
  
  Card 1 Back:
  
  In a medium saucepan, combine 1 cup sugar,
  flour and salt; gradually stir in milk. Cook
  and stir over medium high heat until thickened
  and bubbly. Cook and stir 2 minutes longer.
  Remove saucepan from heat.
  Stir 1 cup hot mixture into the beaten egg
  yolks; immediately return all mixture to hot
  mixtuinthe pan. Return to gentle boil. Cook
  and stir 2 minutes more. Remove from heat.
  Stir in butter and 1½ teaspoons vanila. Stir
  in 1 cup coconut. Pour into baked pastry shell.
  Beat egg whites with 1 teaspoon vanilla and
  cream of tartar until soft peaks form. Gradually
  add ½cup sugar, beating until stiff peaks.
  Spread over filling to edges. Sprinkle meringue
  with coconut. Bake 350 for 12-15 minutes.
  
  ---
  
  # Coconut Cream Pie
  
  *The Tampa Tribune*
  
  ## Ingredients
  
  ### Filling
  
  - 1 cup sugar
  - 1/2 cup all-purpose flour or 1/4 cup cornstarch
  - 1/4 tsp salt
  - 3 cups milk
  - 4 slightly beaten eggs (yolks used in filling)
  - 3 Tbsp butter
  - 1 1/2 tsp vanilla
  - 1 3/4 cups (3 1/2-ounce can) flaked coconut, divided (1 cup for filling, remainder for topping)
  
  ### Meringue
  
  - 4 egg whites
  - 1 tsp vanilla
  - 1/2 tsp cream of tartar
  - 1/2 cup sugar
  
  ### Crust
  
  - 1 baked, cooled 9" pie shell
  
  ## Instructions
  
  ### Filling
  
  1. In a medium saucepan, combine 1 cup sugar, flour, and salt; gradually stir in milk.
  2. Cook and stir over medium-high heat until thickened and bubbly. Cook and stir 2 minutes longer. Remove saucepan from heat.
  3. Stir 1 cup of the hot mixture into the beaten egg yolks; immediately return all of the mixture to the hot mixture in the pan.
  4. Return to a gentle boil. Cook and stir 2 minutes more. Remove from heat.
  5. Stir in butter and 1 1/2 tsp vanilla. Stir in 1 cup coconut.
  6. Pour into baked pastry shell.
  
  ### Meringue
  
  7. Beat egg whites with 1 tsp vanilla and cream of tartar until soft peaks form.
  8. Gradually add 1/2 cup sugar, beating until stiff peaks form.
  9. Spread over filling to edges.
  10. Sprinkle meringue with remaining coconut.
  
  ### Baking
  
  11. Bake at 350°F for 12–15 minutes.
• 
  Textcategory:Dessertdecade:1950s...7 more

  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.
• 
  Textcategory:Dessertdecade:1950s...4 more

  Seven Minute Frosting

  Seven minute Frosting.
  2 egg whites
  1½ c. sugar.
  5 T. water
  1½ t. light corn sirup.
  or ¼ t. cream tarter.
  1 t. vanilla
  ⅛ t. salt.
  
  Back: blank
  
  ---
  
  # Seven Minute Frosting
  
  *Frosts one 2-layer cake or equivalent*
  
  ## Ingredients
  
  - 2 egg whites
  - 1 1/2 cups sugar
  - 5 Tbsp water
  - 1 1/2 tsp light corn syrup (or 1/4 tsp cream of tartar)
  - 1/8 tsp salt
  - 1 tsp vanilla
  
  ## Instructions
  
  1. Combine egg whites, sugar, water, corn syrup (or cream of tartar), and salt in the top of a double boiler.
  2. Beat with a hand mixer over boiling water, beating constantly for 7 minutes until frosting forms stiff, glossy peaks.
  3. Remove from heat and add vanilla.
  4. Beat 1 minute more until frosting is thick enough to spread.
  5. Use immediately — seven minute frosting sets quickly and does not hold well once it begins to cool.
• 
  Textcategory:Dessertdecade:1950s...5 more

  Ice Box Cookies

  Ice Box Cookies.
  
  2 cups Dark Brown Sugar (1 #)
  1 " Butter or Oleo. - (1/2 #) } creamed
  
  2 eggs Beatin } add to above
  1 tsp from Vanilla} mix ture
  
  4 cups sifted flour
  1 teaspoon soda - sc ant- } sift together 3 times
  1 " cream tartar } and added to the above
  1/4 " salt Alternately with 3/4 cups
  Pecans meats cut up. (over)
  
  Back:
  Mix together and form into
  2 Rolls.
  Let stand in refrigerator
  over nite and slice thin with sharp
  knife.
  Bake in 400° oven about 12 Min.
  
  You can use Baking Powder if
  you do not have cream tartar.
  "Good Luck"
  
  ---
  
  # Ice Box Cookies
  
  ## Ingredients
  
  - 2 cups dark brown sugar (1 lb)
  - 1 cup butter or oleo (1/2 lb)
  - 2 eggs, beaten
  - 1 tsp vanilla
  - 4 cups sifted flour
  - 1 scant tsp baking soda
  - 1 tsp cream of tartar
  - 1/4 tsp salt
  - 3/4 cup pecan meats, cut up
  
  ## Instructions
  
  1. Cream together the dark brown sugar and butter or oleo.
  2. Beat the eggs and add vanilla; add to the creamed mixture and mix well.
  3. Sift flour, baking soda, cream of tartar, and salt together 3 times.
  4. Add the sifted dry ingredients to the creamed mixture alternately with the cut-up pecan meats; mix together.
  5. Form dough into 2 rolls.
  6. Let stand in refrigerator overnight.
  7. Slice thin with a sharp knife.
  8. Bake in a 400° oven for about 12 minutes.
• 
  Textcategory:Dessertdecade:1950s...7 more

  Fruit Cookies

  Fruit Cookies
  2c. B sugar, 2 eggs well beaten
  1c. shortening, 3½c. flour.
  1 tsp. vanilla
  1c. chopped dates.
  1c. " nuts
  2 T.B. cream or sweet milk
  1 tsp. cream of tartar
  1 tsp. soda.
  few drops of maple flavoring
  
  Back: blank
  
  ---
  
  # Fruit Cookies
  
  ## Ingredients
  
  - 2 cups brown sugar
  - 2 eggs, well beaten
  - 1 cup shortening
  - 3 1/2 cups flour
  - 1 tsp vanilla
  - 1 cup chopped dates
  - 1 cup chopped nuts
  - 2 Tbsp cream or sweet milk
  - 1 tsp cream of tartar
  - 1 tsp baking soda
  - Few drops of maple flavoring
  
  ## Instructions
  
  1. Combine brown sugar, shortening, and well-beaten eggs.
  2. Add vanilla and maple flavoring.
  3. Stir in cream or sweet milk.
  4. Sift together flour, cream of tartar, and baking soda; add to wet mixture.
  5. Fold in chopped dates and nuts.
  6. Drop or shape cookies and bake until done.
• 
  Textcategory:Dessertdecade:1960s...5 more

  Golden Raisin Crisps

  GOLDEN RAISIN CRISPS
  (shown on page 96)
  1/2 cup butter or margarine, softened
  1 cup sugar
  1 egg
  1/2 teaspoon vanilla
  1-1/2 cups flour
  1 teaspoon cream of tartar
  1/2 teaspoon each baking soda and salt
  1 cup plumped dark seedless raisins
  (see Note)
  
  In large bowl beat butter and sugar
  until well blended. Add egg and va-
  nilla and beat until mixture is light and
  fluffy. Stir together flour, cream of tartar,
  soda and salt; stir into butter mixture. Stir
  in raisins. If necessary, chill until easy to
  handle. Shape in 1-inch balls; place 2 inches
  apart on greased baking sheets. With
  greased fingertips press to flatten slightly.
  Bake in preheated 375° oven 10 to 12 min-
  utes or until golden. Remove to racks to
  cool. Makes 60. NOTE To plump raisins,
  cover with hot water and let stand 5 min-
  utes; drain and dry on paper towels. Per
  cookie: 46 cal, 1 g pro, 8 g car, 2 g fat, 9 mg
  chol with butter, 5 mg chol with margarine
  
  Back: blank
  
  ---
  
  # Golden Raisin Crisps
  
  ## Ingredients
  
  - 1/2 cup butter or margarine, softened
  - 1 cup sugar
  - 1 egg
  - 1/2 tsp vanilla
  - 1-1/2 cups flour
  - 1 tsp cream of tartar
  - 1/2 tsp each baking soda and salt
  - 1 cup plumped dark seedless raisins (see Note)
  
  ## Instructions
  
  1. In large bowl beat butter and sugar until well blended.
  2. Add egg and vanilla and beat until mixture is light and fluffy.
  3. Stir together flour, cream of tartar, soda and salt; stir into butter mixture.
  4. Stir in raisins. If necessary, chill until easy to handle.
  5. Shape in 1-inch balls; place 2 inches apart on greased baking sheets.
  6. With greased fingertips press to flatten slightly.
  7. Bake in preheated 375° oven 10 to 12 minutes or until golden.
  8. Remove to racks to cool. Makes 60.
  
  **Note:** To plump raisins, cover with hot water and let stand 5 minutes; drain and dry on paper towels.
• 
  Textcategory:Dessertdecade:1930s...3 more

  Cup Cake

  Cup Cake Thornton
  1 ½ cup flour.
  1 " sugar
  ½ teasp soda
  1 " cream tartar, little salt
  Sift all three times
  ¼ cup shorting (butter & lard)
  Break 2 eggs into shorting then fill cup with
  sweet milk. Vanilla 3 5 0
  25, to 30
  
  Back: blank
  
  ---
  
  # Cup Cake
  
  *From Thornton*
  
  ## Ingredients
  
  - 1 1/2 cups flour
  - 1 cup sugar
  - 1/2 tsp soda
  - 1 tsp cream of tartar
  - Little salt
  - 1/4 cup shortening (butter & lard)
  - 2 eggs
  - Sweet milk (enough to fill cup after adding eggs)
  - Vanilla
  
  ## Instructions
  
  1. Combine flour, sugar, soda, cream of tartar, and a little salt; sift all together three times.
  2. Measure 1/4 cup shortening (butter and lard) into a cup.
  3. Break 2 eggs into the shortening, then fill the cup (8 oz total) with sweet milk.
  4. Add the liquid mixture and vanilla to the dry ingredients; mix to combine.
  5. Bake at 350°F for 25–30 minutes.
• 
  Textcategory:Dessertdecade:1950s...4 more

  Plain Icing

  Plain icing.
  
  Sift 2 ½ cups of con- sugar into a bowl add
  a pinch of cream of tartar and 2 egg whites.
  Beat with a wooden spoon or a knife. a scant teaspoon
  of lemon juice added before beating both flavors and
  whitens the icing
  any desired tint may be secured with
  vegetable color —
  
  Back: blank
  
  ---
  
  # Plain Icing
  
  ## Ingredients
  
  - 2 1/2 cups confectioners sugar
  - Pinch of cream of tartar
  - 2 egg whites
  - 1 scant tsp lemon juice
  - Vegetable color (optional, for tinting)
  
  ## Instructions
  
  1. Sift 2 1/2 cups confectioners sugar into a bowl.
  2. Add a pinch of cream of tartar and 2 egg whites.
  3. Add a scant teaspoon of lemon juice before beating — this both flavors and whitens the icing.
  4. Beat with a wooden spoon or a knife.
  5. Any desired tint may be secured with vegetable color.
• 
  Textcategory:Dessertdecade:1930s...5 more

  Corn Cake

  Corn Cake AlCox.
  
  1 egg beaten light
  1 tablespoon shortning (melted)
  1 cup sweet milk
  1/2 " sugar (scant)
  3/4 " corn meal (granulated)
  1 1/4 " flour (all round)
  2 teaspoons Cream Tartar
  1 " Soda 15 Minutes
  1 " Salt 375 Oven
  good
  
  Back: blank
  
  ---
  
  # Corn Cake
  
  ## Ingredients
  
  - 1 egg, beaten light
  - 1 Tbsp shortening, melted
  - 1 cup sweet milk
  - 1/2 cup sugar (scant)
  - 3/4 cup corn meal (granulated)
  - 1 1/4 cup flour (all-round)
  - 2 tsp cream of tartar
  - 1 tsp baking soda
  - 1 tsp salt
  
  ## Instructions
  
  1. Beat egg until light.
  2. Melt shortening and combine with egg, sweet milk, and sugar.
  3. Add granulated corn meal and all-round flour, mixing well.
  4. Stir in cream of tartar, baking soda, and salt.
  5. Bake at 375°F for 15 minutes.
• 
  Textcategory:Dessertdecade:1960s...5 more

  Molasses Sponge Cake

  MOLASSES SPONGE CAKE
  
  1 cup molasses
  ½ cup sugar
  ½ cup Crisco
  1 egg
  2½ cups flour (scant)
  1 teaspoon cream of tartar
  1 heaping teaspoon soda
  ½ teaspoon cloves
  1 teaspoon salt
  
  Beat well and add 1 cup boiling water.
  Beat again. Bake 350 about
  Doris Withee 40
  Priscilla #69 minutes
  
  4/22/63
  good
  
  Back:
  (reverse side — text is bleed-through from front, no additional content)
  
  ---
  
  # Molasses Sponge Cake
  
  *From Priscilla*
  
  ## Ingredients
  
  - 1 cup molasses
  - 1/2 cup sugar
  - 1/2 cup Crisco
  - 1 egg
  - 2 1/2 cups flour (scant)
  - 1 tsp cream of tartar
  - 1 heaping tsp baking soda
  - 1/2 tsp cloves
  - 1 tsp salt
  - 1 cup boiling water
  
  ## Instructions
  
  1. Beat all ingredients together well.
  2. Add 1 cup boiling water and beat again.
  3. Bake at 350°F for about 40 minutes.
• 
  Textcategory:Dessertdecade:2000s...6 more

  Richard Petty's Angel Food Cake

  THIS WEEK'S CELEBRITY RECIPE
  
  RICHARD PETTY'S
  ANGEL FOOD CAKE
  
  The NASCAR legend wheels into the
  kitchen to share a favorite dessert.
  Preparation time: 20 minutes. Baking
  time: 1 hour and 15 minutes. Serves 10 to 12.
  
  1½ cups egg whites ¼ tsp. salt
  1 tsp. cream of tartar 1 tsp. vanilla
  1½ cups sugar 1 cup flour
  
  BEAT egg whites until foamy, add cream of tartar;
  beat until stiff, but not dry. Gradually beat in sugar
  and salt. Add vanilla, then gently fold in flour. Bake in
  angel food pan at 325 degrees for 1 hour and 15 min-
  utes or until top is browned.
  Nutrition per serving: calories 103
  
  From the book CELEBRITY CHEFS OF COUNTRY MUSIC &
  MOTORSPORTS. Copyright © 2001 by Lehi Christian Children's
  Foundation, Salem, VA 24153. Phone 540-562-1871.
  
  To order books mentioned in The ENQUIRER or any other
  books in print call Books Now at 800-266-5766 ext. 1588.
  
  Back:
  
  COMPARE AND SAVE
  Formulated to delivers results comparable
  to the leading national brands at just a
  fraction of the cost
  Economically priced
  without sacrificing quality
  
  TRY XTREMELEAN™ TO[DAY]
  
  Available at CVS/Pharmacy, Genovese, Discount
  Drug Emporium, Duane Reade, Osco Drug/Sav-[on],
  Phar-Mor, A & P, Randall's/Tom Thumb, Stop &[Shop]
  Fresh, Waldbaums and other fine stores
  
  If not available at a store near you, call
  toll free 1-800-645-5412 for more information.
  www.naturesbounty.com
  
  © Nature's Bounty, Inc., 2002
  
  ---
  
  # Richard Petty's Angel Food Cake
  
  ## Ingredients
  
  - 1 1/2 cups egg whites
  - 1 tsp cream of tartar
  - 1 1/2 cups sugar
  - 1/4 tsp salt
  - 1 tsp vanilla
  - 1 cup flour
  
  ## Instructions
  
  1. Beat egg whites until foamy, add cream of tartar; beat until stiff, but not dry.
  2. Gradually beat in sugar and salt.
  3. Add vanilla, then gently fold in flour.
  4. Bake in angel food pan at 325 degrees for 1 hour and 15 minutes or until top is browned.