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Fruit Cake
Moe Grob's
Fruit Cake
1/2 lb. (2cups) shelled Brazil Nuts
1 lb. (8oz.) Pitted Dates
1 (4 oz.) jar Candied Cherries
1 (4 oz.) 'jar Candied Pineapple
1 lb. (2 cups) English Walnuts
4 eggs
4 tbs. Orange Juice (very Strong)
dilute only 1/2 as Much.
1 cup flour
1 tsp. Baking Powder
mix in order.
Bake (in greased and floured
pyrex meatloaf pan) 300° oven
for 1 1/2 hr.
If small pans are used reduce
time to 1 hr.
tip/ 1. after filling pans top with
additional Cherries, nuts and a
little batter
2/ Pecans may be used instead of
Walnuts.
Rene
Card 1 Back:
Summer Calatogue
page 113
(upside down, red ink) Aunt Jenny
(upside down, pencil) Fruit Cake
---
# Mae Grob's Fruit Cake
*Recipe from the kitchen of Mae Grob, shared by Rene*
## Ingredients
- 1/2 lb. (2 cups) shelled Brazil nuts
- 1 lb. (8 oz.) pitted dates
- 1 jar (4 oz.) candied cherries
- 1 jar (4 oz.) candied pineapple
- 1 lb. (2 cups) English walnuts (or pecans)
- 4 eggs
- 4 Tbsp orange juice (very strong; dilute only 1/2 as much as usual)
- 1 cup flour
- 1 tsp baking powder
## Instructions
1. Mix the ingredients in the order listed.
2. Spoon the batter into a greased and floured Pyrex meatloaf pan. After filling the pan, top with additional cherries, nuts, and a little batter.
3. Bake in a 300°F oven for 1 1/2 hours.
4. If small pans are used, reduce the baking time to 1 hour. -
Date-Pecan Balls
Card 1 Front:
Date-Pecan Balls 350° 20min.
1c. soft butter 2c ground pecans
½c Sugar 1c. whole dates cut up
2t. vanilla
2c sifted flour
Cream butter & sugar. Add vanilla and mix. Add
flour & mix. Blend in pecans and dates. Roll
teaspoonfuls of dough into balls. Refrigerate balls
for 1-2 hrs. Bake @ 350° on greased cookie
sheet for approx 20 min. Remove from ove—
and roll balls into powdered sugar. Sprinkle
them again with pwd sugar after cookies have
cooled.
Card 1 Back: blank
---
# Date-Pecan Balls
## Ingredients
- 1 cup soft butter
- 1/2 cup sugar
- 2 tsp vanilla
- 2 cups sifted flour
- 2 cups ground pecans
- 1 cup whole dates, cut up
## Instructions
1. Cream butter and sugar.
2. Add vanilla and mix.
3. Add flour and mix.
4. Blend in pecans and dates.
5. Roll teaspoonfuls of dough into balls.
6. Refrigerate balls for 1–2 hours.
7. Bake at 350°F on a greased cookie sheet for approximately 20 minutes.
8. Remove from oven and roll balls into powdered sugar.
9. Sprinkle them again with powdered sugar after cookies have cooled. -
Date Nut Bread
Card 1 Front:
Date Nut Bread 350°
1 t. baking soda 1 t. vanilla
1 C. boiling water 1 egg
1 C. pitted dates, cut up 1 1/3 C. sifted flour
3/4 c. raisins 3/4 c. chopped pecans
2 T. soft butter
1 C. sugar
Pour soda & boiling water over dates and raisins.
Set aside. Cream butter & sugar. Add vanilla, then egg.
Beat well. Add flour & mix. Pour in fruit mixture
(including water) and pecans. Mix. Bake in
buttered 9 x 5 loaf pan - 350° 45-55 min
Card 1 Back: blank
---
# Date Nut Bread
## Ingredients
- 1 tsp baking soda
- 1 cup boiling water
- 1 cup pitted dates, cut up
- 3/4 cup raisins
- 2 Tbsp soft butter
- 1 cup sugar
- 1 tsp vanilla
- 1 egg
- 1 1/3 cup sifted flour
- 3/4 cup chopped pecans
## Instructions
1. Pour baking soda and boiling water over dates and raisins. Set aside.
2. Cream butter and sugar.
3. Add vanilla, then egg. Beat well.
4. Add flour and mix.
5. Pour in fruit mixture (including water) and pecans. Mix.
6. Bake in a buttered 9 x 5 loaf pan at 350°F for 45–55 minutes. -
Giant Hot Cross Buns
GIANT HOT CROSS BUNS THE TAMPA TRIBUNE
BREAD MACHINE RECIPE
¼ c. water (70 degrees) 2 c. bread flour
¼ c. evaporated milk 1½ tsp. bread machine
1 egg yeast
1½ TB. sugar 1/3 c. imported chopped
2 TB. butter/margarine /snipped pitted dates
¼ tsp. salt 3 TB. chopped mixed
1/8 tsp. ground allspice candied fruits
1/8 tsp. ground nutmeg
powdered Sugar Frosting: Receipe Follows.
BREAD MACHINE RECIPE:
Measure all ingredients except dates, candied
Card 1 Back:
fruits and frosting into bread machine pan in
the order that the bread machine manufacturer
suggests.
process in sweet bread or dried fruit/nut cycle;
if machine does not have these cycles, use basic
cycle on highest crust setting. Add dates and
candied fruits at the signal or 5-10 minutes be-
fore the last kneading step ends. Remove baked
bread from pan; cool on wire rack. Drizzle
or pipe frosting on bread to make a cross.
(About 1½ pounds.)
Card 2 Front:
GIANT HOT CROSS BUNS, CARD NUMBER 2
BREAD MACHINE RECIPE
POWDERED SUGAR FROSTING:
½ cup sifted powdered sugar
1-2 teaspoons evaporated milk
¼ teaspoon vanilla extract
Combine above in a small bowl. Stir until
smooth.
Card 2 Back: blank
---
# Giant Hot Cross Buns (Bread Machine Recipe)
*The Tampa Tribune*
*Makes about 1 1/2 pounds*
## Ingredients
### Bread
- 1/4 cup water (70°F)
- 1/4 cup evaporated milk
- 1 egg
- 1 1/2 Tbsp sugar
- 2 Tbsp butter or margarine
- 1/4 tsp salt
- 1/8 tsp ground allspice
- 1/8 tsp ground nutmeg
- 2 cups bread flour
- 1 1/2 tsp bread machine yeast
- 1/3 cup imported chopped/snipped pitted dates
- 3 Tbsp chopped mixed candied fruits
### Powdered Sugar Frosting
- 1/2 cup sifted powdered sugar
- 1–2 tsp evaporated milk
- 1/4 tsp vanilla extract
## Instructions
### Bread
1. Measure all ingredients except dates, candied fruits, and frosting into the bread machine pan in the order that the bread machine manufacturer suggests.
2. Process on the sweet bread or dried fruit/nut cycle. If the machine does not have these cycles, use the basic cycle on the highest crust setting.
3. Add dates and candied fruits at the signal, or 5–10 minutes before the last kneading step ends.
4. Remove baked bread from pan and cool on a wire rack.
5. Drizzle or pipe frosting on bread to make a cross.
### Powdered Sugar Frosting
1. Combine powdered sugar, evaporated milk, and vanilla extract in a small bowl.
2. Stir until smooth. -
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. -
Date Bars
DATE BARS
Combine 1½ cups chopped dates, 1 cup
chopped nuts, 5 graham crackers rolled to
a dust, 1½ teaspoons baking powder, ½
teaspoon salt, ¾ cup light brown sugar,
½ cup corn flakes, 2 well-beaten eggs and 1
teaspoon vanilla. Spread the batter evenly
in a well-buttered oblong baking pan and
bake in a slow oven, about 325° F., for half
an hour. Cut into small oblongs while
still warm.
Back: blank
---
# Date Bars
## Ingredients
- 1 1/2 cups chopped dates
- 1 cup chopped nuts
- 5 graham crackers, rolled to a dust
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup light brown sugar
- 1/2 cup corn flakes
- 2 well-beaten eggs
- 1 tsp vanilla
## Instructions
1. Combine chopped dates, chopped nuts, graham cracker dust, baking powder, salt, light brown sugar, corn flakes, well-beaten eggs, and vanilla.
2. Spread the batter evenly in a well-buttered oblong baking pan.
3. Bake in a slow oven at about 325°F for half an hour.
4. Cut into small oblongs while still warm. -
Christmas Fruit Cookies
(Vsrut)cookies
Christmas Fruit Cookies
1 c butter 4 slices (1c) finely cut
pineapple
1½ C brown sugar
1 lb whole candied cherries
2 eggs
1 c whole filberts
½ c flour
1 c pecans
1 tsp Cinnamon
1 c walnuts
1 tsp soda
1 c ~~big~~ brazil nuts
1 tsp vanilla cut in half
1 C flour
1 lb dates
(over)
Back:
Cream together butter & brown use
all eggs & mix
stir in ½ c. flour, cinn, soda, vanilla
Dredge fruit & nuts with one cup flour
mix together the creamed mix & fruit & nuts
place spoonfuls on greased cookie sheet
allow for spreading of the dough
Bake 375 for 12-15 min.
---
# Christmas Fruit Cookies
## Ingredients
- 1 c butter
- 1 1/2 c brown sugar
- 2 eggs
- 1/2 c flour
- 1 tsp cinnamon
- 1 tsp baking soda
- 1 tsp vanilla
- 1 c flour
- 4 slices (1 c) finely cut pineapple
- 1 lb whole candied cherries
- 1 c whole filberts
- 1 c pecans
- 1 c walnuts
- 1 c brazil nuts, cut in half
- 1 lb dates
## Instructions
1. Cream together butter and brown sugar.
2. Add all eggs and mix.
3. Stir in 1/2 c flour, cinnamon, soda, and vanilla.
4. Dredge fruit and nuts with one cup flour.
5. Mix together the creamed mixture and fruit and nuts.
6. Place spoonfuls on greased cookie sheet; allow for spreading of the dough.
7. Bake at 375°F for 12–15 minutes. -
Rice Flake Macaroons
Rice Flake Macaroons
½ c sugar
4 egg whites 1/4 # pitted dates
1 t sp vanilla + almond
2 c rice flakes
or corn flakes.
3/4 c almonds or pecans.
Beat whites very stiffly
fold in sugar lightly
and add vanilla, gentle
Back:
fold in flakes and
cocoanut. Drop by spoon
fuls on waxed paper
in a baking pan, and
bake in a very slow
oven for 10 or 15 min. lift paper
from pan
and set on a damp table
---
# Rice Flake Macaroons
## Ingredients
- 4 egg whites
- 1/2 cup sugar
- 1/4 lb pitted dates, chopped (see Editor's Notes)
- 1 tsp vanilla
- 1/2 tsp almond extract
- 2 cups rice flakes or corn flakes
- 1 cup shredded coconut (see Editor's Notes)
- 3/4 cup almonds or pecans, chopped
## Instructions
1. Chop dates finely and set aside.
2. Beat egg whites until very stiff peaks form.
3. Fold in sugar gently.
4. Add vanilla and almond extract; fold in gently.
5. Fold in rice or corn flakes, coconut, chopped dates, and nuts until just combined.
6. Drop by spoonfuls onto waxed paper laid in a baking pan.
7. Bake in a very slow oven (250°F) for 10 to 15 minutes until just set and very lightly golden.
8. Lift waxed paper from pan and place on a damp surface — the moisture releases the macaroons from the paper cleanly without breaking. -
Krispie Cream Roll
Krispie Cream Roll (10)
1½ cups whipped cream
8 marshmellows
¼ cup honey
½ cup dates
¼ cup chopped nutmeats
3½ cups oven puffed rice
cereal
Method
①Whip cream till stiff reserving ¾ cup. ②
cut marshmellows into small pieces add
Back:
ing them to the cream. Add honey, dates
and nuts.③ Roll the rice cereal into fine
crumbs. add 1 cup to cream mixture
Blend well. ④ spread remainder of crumbs on
piece of wax paper evenly & place mixture on
& mold into a roll & chill for several
hours. Slice & serve garnished with
remainder of whipped cream. Chopped
nutmeats or fruit slices & Berries.
---
# Krispie Cream Roll
*Serves 10*
## Ingredients
- 1 1/2 cups whipped cream
- 8 marshmallows
- 1/4 cup honey
- 1/2 cup dates
- 1/4 cup chopped nutmeats
- 3 1/2 cups oven puffed rice cereal
## Instructions
1. Whip cream till stiff, reserving 3/4 cup.
2. Cut marshmallows into small pieces; add them to the cream.
3. Add honey, dates, and nuts.
4. Roll the rice cereal into fine crumbs. Add 1 cup to cream mixture. Blend well.
5. Spread remainder of crumbs on a piece of wax paper evenly, and place mixture on top. Mold into a roll and chill for several hours.
6. Slice and serve garnished with remainder of whipped cream, chopped nutmeats, or fruit slices and berries. -
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. -
Filled Cookies
[front of card]
Spry Cook Book
Filled Cookies
1 cup shortening 1 tsp vanilla
2 cups brown sugar 1 pound pitted dates
2 eggs beaten 2/3 cup orange juice
3 1/3 cups sifted all purpose flour 2 tbsp honey
2 tsp baking powder
1 tsp salt
Method
1 Use the butter cake method of
mixing 2 shape dough into
two rolls about 3 in in diameter
Back:
3) wrap in wax paper and chill one
night in a cool place. (Filling) Cook
dates and orange juice in top of
double boiler untill hot mass.
Stir in honey and cool. Cut
chilled dough into thin slices and
place on greased Baking sheet
add tsp of filling and top with
a second slice. Bake at
375° for 12-15 min.
---
# Filled Cookies
*From Spry Cookbook*
## Ingredients
### Cookie Dough
- 1 cup shortening (Spry)
- 2 cups brown sugar
- 2 eggs, beaten
- 3 1/3 cups all-purpose flour, sifted
- 2 tsp baking powder
- 1 tsp salt
- 1 tsp vanilla
### Date Filling
- 1 lb pitted dates
- 2/3 cup orange juice
- 2 Tbsp honey
## Instructions
### Cookie Dough
1. Cream shortening and brown sugar together until light and fluffy.
2. Add beaten eggs and vanilla; mix well.
3. Sift together flour, baking powder, and salt; add to creamed mixture and mix until a firm dough forms.
4. Divide dough in half and shape each half into a log approximately 3 inches in diameter.
5. Wrap each log in wax paper and refrigerate overnight.
### Date Filling
1. Combine dates and orange juice in the top of a double boiler.
2. Cook over boiling water, stirring occasionally, until the mixture forms a thick, cohesive paste.
3. Stir in honey.
4. Cool completely before using.
### Assembly and Baking
1. Preheat oven to 375°F. Grease baking sheets.
2. Remove chilled dough logs from refrigerator and slice into thin rounds approximately 1/8 to 1/4 inch thick.
3. Place half the slices on prepared baking sheets.
4. Place 1 tsp of cooled date filling in the center of each slice.
5. Top each with a second dough slice and press edges gently to seal.
6. Bake at 375°F for 12 to 15 minutes until lightly golden at edges.
7. Cool on pan for a few minutes before transferring to a wire rack. -
Orange Salads
Orange Salads
ORANGES AND COCOANUT ORANGES AND BANANAS ORANGES AND DATES
ORANGES AND APPLE ORANGES ON LETTUCE ORANGES AND PINEAPPLE
Back: blank
---
# Orange Salads
## Ingredients
### Oranges and Cocoanut
*(no ingredients listed)*
### Oranges and Bananas
*(no ingredients listed)*
### Oranges and Dates
*(no ingredients listed)*
### Oranges and Apple
*(no ingredients listed)*
### Oranges on Lettuce
*(no ingredients listed)*
### Oranges and Pineapple
*(no ingredients listed)*
## Instructions
*(No instructions provided — this card is an illustrated reference card depicting six orange salad presentations by name only.)*