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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.)* -
Star Salad / Orange Salad
Star Salad
On individual plates of lettuce
arrange, in star pattern, five sec-
tions of grapefruit, free from
membrane; on these place five
sections of Sunkist orange, free
from membrane. Cut long, slen-
der strips of figs, and place on
edge of Sunkist orange sections;
fill spaces between orange star
points with finely-cut dates.
Serve with French Dressing.
Orange Salad
Pare two Sunkist oranges, cut in very
thin slices, and slices in quarters. Pour
over French Dressing, to which is added
a few grains of mustard, and serve on a
bed of watercress.
Back: blank
---
# Star Salad / Orange Salad
## Ingredients
### Star Salad
- Lettuce leaves (for individual plates)
- 5 sections grapefruit, free from membrane
- 5 sections Sunkist orange, free from membrane
- Figs, cut into long, slender strips
- Dates, finely cut
- French Dressing
### Orange Salad
- 2 Sunkist oranges
- French Dressing, with a few grains of mustard added
- Watercress (for serving)
---
## Instructions
### Star Salad
1. On individual plates lined with lettuce, arrange five sections of grapefruit, free from membrane, in a star pattern.
2. On top of the grapefruit sections, place five sections of Sunkist orange, free from membrane.
3. Cut figs into long, slender strips and place on the edge of the orange sections.
4. Fill the spaces between the orange star points with finely-cut dates.
5. Serve with French Dressing.
### Orange Salad
1. Pare two Sunkist oranges, cut into very thin slices, then cut the slices into quarters.
2. Pour over a French Dressing to which a few grains of mustard have been added.
3. Serve on a bed of watercress. -
Date Cake / Date Loaf
Date Cake
1 1/2 c sugar
3/4 c butter
2 eggs
1 1/2 c sour milk
2 tsp soda
3c flour 1 c dates
1 tsp cin nutmeg - cloves
Back:
• Date Loaf
1 sq. chocolate (melted)
1/2 c butter 1c. sugar
2 eggs 1c butter milk
1 lvl tsp soda 2 c. flour
vanilla cinnamon & cloves
dates & nuts.
---
# Date Cake and Date Loaf
*Two recipes on one card*
---
# Date Cake
## Ingredients
- 1 1/2 cups sugar
- 3/4 cup butter
- 2 eggs
- 1 1/2 cups sour milk
- 2 tsp baking soda
- 3 cups flour
- 1 cup dates, pitted and chopped
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp cloves
## Instructions
1. Preheat oven to 350°F. Grease and flour a 9x13 pan or two 9" round layer pans.
2. Cream butter and sugar together until light and fluffy.
3. Beat in eggs one at a time.
4. Dissolve baking soda in sour milk.
5. Sift together flour, cinnamon, nutmeg, and cloves.
6. Add sifted dry ingredients alternately with sour milk mixture, beginning and ending with flour.
7. Fold in chopped dates.
8. Pour into prepared pan.
9. Bake at 350°F for 35 to 40 minutes for a 9x13 pan, or 25 to 30 minutes for layer pans, until a toothpick inserted in the center comes out clean.
10. Cool completely before frosting if desired.
## Editor's Notes
- **"1 tsp cin nutmeg - cloves"** — three spices listed with one quantity; interpreted as 1 tsp cinnamon plus 1/2 tsp each nutmeg and cloves. The dash separates the measured cinnamon from the smaller pinch-quantity spices.
- **"Sour milk"** — period term for naturally soured whole milk. Modern substitute: add 1 1/2 Tbsp white vinegar or lemon juice to 1 1/2 cups whole milk and let stand 5 minutes.
- **Dates** — pitted and chopped before measuring; Medjool or Deglet Noor both appropriate.
- **Baking temperature, time, and pan size** not specified; 350°F for 35 to 40 minutes in a 9x13 pan inferred from batter volume and composition.
- **Completeness tag:** `minor-gaps` — spice quantities, pan size, temperature, and time inferred.
---
# Date Loaf
## Ingredients
- 1 oz unsweetened baking chocolate, melted
- 1/2 cup butter
- 1 cup sugar
- 2 eggs
- 1 cup buttermilk
- 1 level tsp baking soda
- 2 cups flour
- 1 tsp vanilla
- 1/2 tsp cinnamon
- 1/4 tsp cloves
- 1 cup dates, pitted and chopped
- 1/2 cup chopped nuts
## Instructions
1. Preheat oven to 350°F. Grease and flour a standard 9x5 inch loaf pan.
2. Melt chocolate over low heat or in a double boiler; set aside to cool slightly.
3. Cream butter and sugar together until light and fluffy.
4. Beat in eggs one at a time.
5. Stir in melted chocolate and vanilla.
6. Dissolve baking soda in buttermilk.
7. Sift together flour, cinnamon, and cloves.
8. Add sifted dry ingredients alternately with buttermilk mixture, beginning and ending with flour.
9. Fold in chopped dates and nuts.
10. Pour into prepared loaf pan.
11. Bake at 350°F for 55 to 65 minutes until a toothpick inserted in the center comes out clean.
12. Cool in pan 10 minutes before turning out onto a wire rack. -
Frozen Date Nut Ice Cream Pie
Better recipe
Frozen Date Nut Ice Cream Pie
1 qt or 2 pts ice cream 1/2 c cold water
1 8 oz pkg. pitted dates 1/4 c chopped pecans
1/2 c water 1 c vanilla wafer crumbs
1/2 c sugar 3 finely crushed
1 tsp lemon juice 1/4 c 1/2 stick butter
1 TBsp. plain gelatine melted.
Cut dates in fourths. Combine with water,
sugar & lemon juice. Cover and cook
slowly until dates are soft. Cool. Stir
Back:
in gelatine which has been dissolved
in 1/2 c cold water. Add nuts. Combine
wafer crumbs with butter. Press onto
sides & bottom of 9" pie plate. Chill.
Spread 1 pt. ice cream over crust. Cover
with date mixture. Top with 1 pt. slightly
softened ice cream. Garnish with addi
tional wafer crumbs or nuts. Freeze
until ready to serve. serves 8.
---
# Frozen Date Nut Ice Cream Pie
*Better recipe*
## Ingredients
- 1 qt or 2 pts ice cream
- 1 (8 oz) pkg pitted dates
- 1/2 c water
- 1/2 c sugar
- 1 tsp lemon juice
- 1 Tbsp plain gelatine
- 1/2 c cold water
- 1/4 c chopped pecans
- 1 c vanilla wafer crumbs, finely crushed
- 1/4 c (1/2 stick) butter, melted
## Instructions
1. Cut dates in fourths.
2. Combine with water, sugar, and lemon juice. Cover and cook slowly until dates are soft. Cool.
3. Stir in gelatine which has been dissolved in 1/2 c cold water.
4. Add nuts.
5. Combine wafer crumbs with butter. Press onto sides and bottom of 9" pie plate. Chill.
6. Spread 1 pt ice cream over crust.
7. Cover with date mixture.
8. Top with 1 pt slightly softened ice cream.
9. Garnish with additional wafer crumbs or nuts.
10. Freeze until ready to serve.
Serves 8.