Browse Items (54 total)
Sort by:
-
Baking Fruitcake
Card 1 Front of recipe RCA0008-20260621-0162:
BAKING FRUITCAKE – ELIZABETH McKAY, TAMPA
THE TAMPA TRIBUNE
Bake fruitcakes in a slow oven (300 degrees)
until cake tests done in center. Place a
shallow pan of hot water on floor of oven to
give a less heavy crust. The following baking
times are approximate. The measurements given
below include the pan size, then the amount of
batter, then the baking time.
9x5x3" loaf pan 6½ cups 2½ hours
8½x4½x2½" loaf pan 5 cups 2 hours
5½x3x2½" loaf pan 1 3/4 c. 1½ hours
4½x1½" round foil pan 1-1¼ cups 1 h.25 min
1 pound coffee can 3½ cups 1h.50 min.
9-10" tube pan/mold 2½ qts. 3-3½ hours
Card 1 Back of recipe RCA0008-20260621-0162:
8" ring mold 3 cups 1h,40min.
6-oz. juice can ½ cup 50 min.
1 3/4x1" cupcake pans 1 rounded TB 20 min.
3x1½" cupcake pans 1/3 cup 40 min.
BAKING AND STORAGE HINTS:
For larger loaf cakes, line pans with brown
paper and grease with shortening.
For smaller pans such as small loaves, fancy
molds or juice cans, grease well.
Cupcake pans may be lined with paper baking
cups or well greased. Some experienced cooks
find foil a suitable liner for pans.
Fill pans with batter to within ½-inch of
top edge.
Cool cakes thoroughly before wrapping.
---
# Baking Fruitcake
*Recipe by Elizabeth McKay — The Tampa Tribune*
## Pan Size, Batter Amount, and Baking Time Reference
> Bake fruitcakes in a slow oven (300°F) until cake tests done in center. Place a shallow pan of hot water on the floor of the oven to give a less heavy crust. The following baking times are approximate. The measurements given below include the pan size, then the amount of batter, then the baking time.
-
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. -
Grandma's Rice Pudding / Vanilla Sauce
GRANDMA'S RICE PUDDING THE TAMPA TRIBUNE
2 cups milk ½ cup sugar
3 eggs 1 teaspoon vanilla
1 cup cooked rice raisins
Vanilla Sauce
Combine milk, sugar, eggs and vanilla. Place
1 TB. cooked rice and a few flumped raisins in
the bottom of each of 8 custard cups. Fill
with custard.
Place cups in a pan of water and bake at 375
degrees about 30 minutes or until a silver
knife inserted in the center of the custard
comes out clean. Do not overbake.
Cool, turn onto serving dishes and top with
vanilla sauce.
Card 1 Back: blank
Card 2 Front:
VANILLA SAUCE THE TAMPA TRIBUNE
TO BE SERVED WITH "GRANDMA'S RICE PUDDING"
1 cup milk ¼ cup sugar
1 egg, beaten ½ teaspoon vanilla
1½ teaspoons corn starch dissolved in a small
amount of the milk
Bring milk to a boil. Add sugar, corn starch
and egg. Cook one minute, stirring. Add va-
nilla. Cool. Then ladle over rice pudding.
Makes eight servings.
Card 2 Back: blank
---
# Grandma's Rice Pudding and Vanilla Sauce
*Two recipes on one The Tampa Tribune clipping card*
*Makes 8 servings*
---
# Grandma's Rice Pudding
*The Tampa Tribune*
*Makes 8 servings*
## Ingredients
- 2 cups milk
- 3 eggs
- 1 cup cooked rice
- 1/2 cup sugar
- 1 tsp vanilla
- Raisins (a few, plumped)
## Instructions
1. Combine milk, sugar, eggs, and vanilla.
2. Place 1 Tbsp cooked rice and a few flumped raisins in the bottom of each of 8 custard cups.
3. Fill with custard mixture.
4. Place cups in a pan of water and bake at 375°F about 30 minutes, or until a silver knife inserted in the center of the custard comes out clean. Do not overbake.
5. Cool, turn onto serving dishes, and top with Vanilla Sauce.
---
# Vanilla Sauce
*The Tampa Tribune — to be served with "Grandma's Rice Pudding"*
*Makes 8 servings*
## Ingredients
- 1 cup milk
- 1 egg, beaten
- 1 1/2 tsp cornstarch, dissolved in a small amount of the milk
- 1/4 cup sugar
- 1/2 tsp vanilla
## Instructions
1. Bring milk to a boil.
2. Add sugar, cornstarch mixture, and egg.
3. Cook one minute, stirring.
4. Add vanilla.
5. Cool, then ladle over rice pudding. -
Karo Nut Pie
KARO NUT PIE THE TAMPA TRIBUNE
Dough for single-crusted 9-inch pie
3 whole eggs 1 cup dark Karo syrup
2/3 c. dark brown sugar ½ TB. vanilla
1½/3 c.pecans Unsweetened whipped
cream
5 TB. butter, melted and cooled
Place pie dough in 9" pie pan and crimp or
flute edges.
Preheat oven to 425 degrees.
Beat eggs until yolks and whites are well-mixed
Add syrup, brown sugar, melted butter and va-
nilla extract. Mix well. Stir in pecans
gently, taking care not to break them. Pour
Card 1 Back:
into pie shell.
Bake 15 minutes. Reduce heat to 350 degrees.
Bake 20-25 minutes more, or until just set (in-
terior is no longer syrupy; knife inserted will
come out clean.)
Remove from oven and let cool. Serve slightly
warm, topped with unsweetened whipped cream,
if desired.
---
# Karo Nut Pie
*The Tampa Tribune*
## Ingredients
- Dough for single-crusted 9-inch pie
- 3 whole eggs
- 1 cup dark Karo syrup
- 2/3 cup dark brown sugar
- 1/2 Tbsp vanilla
- 1 1/3 cups pecans
- 5 Tbsp butter, melted and cooled
- Unsweetened whipped cream, for serving
## Instructions
1. Place pie dough in a 9-inch pie pan and crimp or flute edges.
2. Preheat oven to 425°F.
3. Beat eggs until yolks and whites are well mixed.
4. Add syrup, brown sugar, melted butter, and vanilla extract. Mix well.
5. Stir in pecans gently, taking care not to break them.
6. Pour into pie shell.
7. Bake 15 minutes. Reduce heat to 350°F.
8. Bake 20–25 minutes more, or until just set (interior is no longer syrupy; knife inserted will come out clean).
9. Remove from oven and let cool. Serve slightly warm, topped with unsweetened whipped cream, if desired. -
Angel Food Cake
ANGEL FOOD CAKE THE TAMPA TRIBUNE
Drizzle over bought angel food cake, or home-
made any one of the following sauces.
Amaretto-almond Sauce
Mississippi Mud Sauce
Caramel-Coffee Sauce
Blueberry Sauce
SEE SAUCES.
Card 1 Back: blank
---
# Angel Food Cake
*The Tampa Tribune*
## Ingredients
- Store-bought or homemade angel food cake
- One of the following sauces (see Sauces section):
- Amaretto-Almond Sauce
- Mississippi Mud Sauce
- Caramel-Coffee Sauce
- Blueberry Sauce
## Instructions
1. Drizzle any one of the following sauces over a store-bought or homemade angel food cake: Amaretto-Almond Sauce, Mississippi Mud Sauce, Caramel-Coffee Sauce, or Blueberry Sauce.
2. See Sauces section for individual sauce recipes. -
Caramel-Coffee Sauce
CARAMEL-COFFEE SAUCE THE TAMPA TRIBUNE
COOKING LIGHT COOKBOOK, 1990, OXMOOR HOUSE, 1989
Serve over fresh summer fruit, low-fat frozen
yogurt, ice cream or angel food cake.
3 TB. brown sugar 1 Tb. cornstarch
½ tsp. instant espresso 1 c. skim milk
powder ½ tsp. vanilla
Combine brown sugar, cornstarch and espresso
powder in a small saucepan, stirring well.
Gradually stir in milk; bring to a boil, stirr-
ing constantly. Remove from heat; stir in va-
nilla.
Yield: 6 servings, 2 tablespoons each
Card 1 Back:
Nutrition data per 2-tablespoon serving:
48 calories
1 g protein
no fat
1 mg cholesterol
4 g complex carbohydrates
7 g sugar
no dietary fiber
23 mg sodium
1 percent calories from fat
---
# Caramel-Coffee Sauce
*The Tampa Tribune / Cooking Light Cookbook, Oxmoor House — 1989*
*Yields 6 servings, 2 tablespoons each*
## Ingredients
- 3 Tbsp brown sugar
- 1 Tbsp cornstarch
- 1/2 tsp instant espresso powder
- 1 cup skim milk
- 1/2 tsp vanilla
## Instructions
1. Combine brown sugar, cornstarch, and espresso powder in a small saucepan, stirring well.
2. Gradually stir in milk; bring to a boil, stirring constantly.
3. Remove from heat; stir in vanilla.
4. Serve over fresh summer fruit, low-fat frozen yogurt, ice cream, or angel food cake. -
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. -
Carioca Sauce
CARIOCA SAUCE THE TAMPA TRIBUNE
½ cup firmly packed light brown sugar
¼ teaspoon salt
¼ cup milk
1 package (6 ounces) semi-sweet chocolate pieces
1 cup dairy sour cream
1 teaspoon rum extract
Combine sugar, salt and milk in a heavy sauce-
pan: cook and stir over low heat until sugar
dissolves; do not boil. Stir in chocolate.
Add sour cream and rum extract, blend until
smooth. Serve hot or cold.
Yields 2 cups.
Card 1 Back: blank
---
# Carioca Sauce
*The Tampa Tribune*
*Yields 2 cups*
## Ingredients
- 1/2 cup firmly packed light brown sugar
- 1/4 tsp salt
- 1/4 cup milk
- 1 package (6 oz) semi-sweet chocolate pieces
- 1 cup dairy sour cream
- 1 tsp rum extract
## Instructions
1. Combine sugar, salt, and milk in a heavy saucepan.
2. Cook and stir over low heat until sugar dissolves; do not boil.
3. Stir in chocolate pieces until melted and combined.
4. Add sour cream and rum extract; blend until smooth.
5. Serve hot or cold.
## Editor's Notes
- The card presents this as a dessert sauce, likely intended for ice cream, cake, or similar. No serving suggestion is specified beyond "hot or cold." -
Peanut Butter Frosting
PEANUT BUTTER FROSTING THE TAMPA TRIBUNE
4 cups creamy peanut butter
1 pound confectioners sugar
7-8 tablespoons milk
1 teaspoon vanilla
Blend 1/3 of sugar with peanut butter. Alter-
nately add remaining sugar and milk. Add
vanilla. Spread on cake or cupcakes.
Card 1 Back: blank
---
# Peanut Butter Frosting
*The Tampa Tribune*
## Ingredients
- 4 cups creamy peanut butter
- 1 pound confectioners sugar
- 7–8 Tbsp milk
- 1 tsp vanilla
## Instructions
1. Blend 1/3 of the sugar with the peanut butter.
2. Alternately add the remaining sugar and milk.
3. Add vanilla.
4. Spread on cake or cupcakes. -
Peanut Butter Cake
PEANUT BUTTER CAKE THE TAMPA TRIBUNE
3 c. all-purpose flour ½ c. shortening
3 tsp. baking powder 1½ tsp. vanilla
½ tsp. salt 2¼ c. brown sugar
3/4 c. peanut butter 3 eggs
Mix four, baking powder and salt. Set aside.
Cream peanut butter, shortening and vanilla ex-
tract. Beat in brown sugar. Add eggs, one at
a time, beating well after each addition.
Then, alternately add dry ingredients and milk
to above mixture. Bake in 4 greased and floured
cake pans at 350 degrees for 20 minutes.
Card 1 Back:
Or bake until cake leaves sides of the pan.
Or pour batter into 36 cupcake liners. Frost
with Peanut Butter Frosting.
---
# Peanut Butter Cake
*The Tampa Tribune*
## Ingredients
- 3 c. all-purpose flour
- 3 tsp. baking powder
- 1/2 tsp. salt
- 3/4 c. peanut butter
- 1/2 c. shortening
- 1 1/2 tsp. vanilla
- 2 1/4 c. brown sugar
- 3 eggs
- 1 c. Milk
## Instructions
1. Mix flour, baking powder, and salt. Set aside.
2. Cream peanut butter, shortening, and vanilla extract.
3. Beat in brown sugar.
4. Add eggs one at a time, beating well after each addition.
5. Alternately add dry ingredients and milk to the above mixture.
6. Bake in 4 greased and floured cake pans at 350°F for 20 minutes, or bake until cake leaves sides of the pan.
7. Alternatively, pour batter into 36 cupcake liners and bake accordingly.
8. Frost with Peanut Butter Frosting. -
Basic Spam Loaf
Card 1 Front:
BASIC SPAM LOAF THE TAMPA TRIBUNE
2 cans (12 oz.) Spam
ground
1½ c. quick rolled oats,
or fresh bread crumbs
2 eggs, beaten
2 T. brown sugar
½ c. ketchup
½ c. pineapple
juice or other
Salt and Pepper
1 package ham
flavoring
Place Spam and oats in a large bowl. Mix re-
maining ingredients in a separate bowl, then
pour into bowl with Spam and mix well. Spoon
into a greased loaf pan. Bake in a preheated
350 degree oven 45-50 minutes. Remove and
let rest 5 minutes for better slicing.
Serves 4-6. (OVER)
Card 1 Back:
*****NOTE: You can add grate vegetables such
as carrots or onions (1½ cup each). And sub-
stitute salsa for ketchup, in which case re-
place pineapple juice with tomato juice or V-8.
Incidentally, a few scraps of leftover cheese
won't go amiss.
---
# Basic Spam Loaf
*The Tampa Tribune*
*Serves 4–6*
## Ingredients
- 2 cans (12 oz.) Spam, ground
- 1 1/2 cups quick rolled oats, or fresh bread crumbs
- 2 eggs, beaten
- 2 Tbsp brown sugar
- 1/2 cup ketchup
- 1/2 cup pineapple juice or other
- Salt and pepper
- 1 package ham flavoring
## Instructions
1. Place Spam and oats in a large bowl.
2. Mix remaining ingredients in a separate bowl, then pour into bowl with Spam and mix well.
3. Spoon into a greased loaf pan.
4. Bake in a preheated 350°F oven 45–50 minutes.
5. Remove and let rest 5 minutes for better slicing.
## Editor's Notes
- **Optional variations noted on back of card:** (1) Add 1 1/2 cups each of grated carrots or onions; (2) substitute salsa for ketchup, replacing pineapple juice with tomato juice or V-8; (3) add leftover cheese scraps. -
Economy Meal Baked Spam
ECONOMY MEAL BAKED SPAM THE TAMPA TRIBUNE
1 can Spam Whole cloves
1 T. vinegar 1 T. brown sugar
1 tsp. prepared mustard
Cut crisscross lines on top of Spam and fill
with cloves. Mix remaining ingredients, pour
over Spam and bake in 350 degree oven for 20
minutes. Slice and dip juice over each slice.
Serves 3.
Card 1 Back: blank
---
# Economy Meal Baked Spam
*The Tampa Tribune*
*Serves 3*
## Ingredients
- 1 can Spam
- Whole cloves
- 1 Tbsp vinegar
- 1 Tbsp brown sugar
- 1 tsp prepared mustard
## Instructions
1. Cut crisscross lines on top of Spam and fill with cloves at line intersections.
2. Mix remaining ingredients (vinegar, brown sugar, and mustard) and pour over Spam.
3. Bake in a 350°F oven for 20 minutes.
4. Slice and dip juice over each slice.