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Classic Vichyssoise
CLASSIC VICHYSSOISE THE TAMPA TRIBUNE
4 medium leeks 1 cup half-and-half
4 medium potatoes 1 cup milk
1 medium onion 1½ teaspoon salt
1 garlic clove White Pepper
3 TB. butter 2 TB. chopped fresh parsley
4 cups chicken stock
Wash leeks thoroughly. Trim the leeks to about
2 inches from the top of the bulb, discarding
the coarse leaves. Cut leeks into thin slices.
Peel potatoes and onion and cut into thin
slices. Peel and mince garlic.
Melt butter in large kettle. Add leeks, pota-
Card 1 Back:
toes and onion and saute over medium heat for
4-5 minutes. Add chicken stock and simmer,
covered, for about 15 minutes, or until vege-
tables are tender.
Puree mixture in a food processor or blender.
Stir in cream and milk.
Chill. Season with salt and pepper. Taste and
adjust seasoning if necessary. At serving
time, garnish with parsley.
Yield: 8 servings.
---
# Classic Vichyssoise
*The Tampa Tribune*
*Yields 8 servings*
## Ingredients
- 4 medium leeks
- 4 medium potatoes
- 1 medium onion
- 1 garlic clove
- 3 Tbsp butter
- 4 cups chicken stock
- 1 cup half-and-half
- 1 cup milk
- 1 1/2 tsp salt
- White pepper, to taste
- 2 Tbsp chopped fresh parsley
## Instructions
1. Wash leeks thoroughly. Trim the leeks to about 2 inches from the top of the bulb, discarding the coarse leaves. Cut leeks into thin slices.
2. Peel potatoes and onion and cut into thin slices. Peel and mince garlic.
3. Melt butter in a large kettle. Add leeks, potatoes, and onion and sauté over medium heat for 4–5 minutes.
4. Add chicken stock and simmer, covered, for about 15 minutes, or until vegetables are tender.
5. Puree mixture in a food processor or blender.
6. Stir in half-and-half and milk.
7. Chill. Season with salt and white pepper. Taste and adjust seasoning if necessary.
8. At serving time, garnish with parsley. -
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. -
Wacky Cake
WACKY CAKE THE TAMPA TRIBUNE
3 cups flour 2 tablespoons vanilla
2 cups sugar 2 teaspoons baking soda
6 tablespoons cocoa 2 teaspoons vinegar
1 teaspoon salt 2 cups warm water
In a 8x8" or 9x9" cake pan, mix flour, sugar,
cocoa and salt. Make 3 holes in the mixture.
In one, put vanilla; in second, put baking soda
and in third, put vinegar. Add warm water.
Mix well, till all lumps disappear. Bake at
350 degrees for 35 minutes.
Card 1 Back: blank
---
# Wacky Cake
*The Tampa Tribune*
## Ingredients
- 3 cups flour
- 2 cups sugar
- 6 Tbsp cocoa
- 1 tsp salt
- 2 tsp vanilla
- 2 tsp baking soda
- 2 tsp vinegar
- 2 cups warm water
## Instructions
1. In an 8x8" or 9x9" cake pan, mix flour, sugar, cocoa, and salt.
2. Make 3 holes in the mixture.
3. In one hole, put vanilla; in the second, put baking soda; and in the third, put vinegar.
4. Add warm water.
5. Mix well until all lumps disappear.
6. Bake at 350°F for 35 minutes.
## Editor's Notes
- **"2 tablespoons vanilla"** — This is an unusually large amount of vanilla; however, it is clearly printed as "2 tablespoons" on the card. Other versions of this classic recipe use 2 teaspoons which is what I've listed instead.
- This is the classic "Wacky Cake" (also known as "Crazy Cake" or "Depression Cake"), a dairy-free and egg-free chocolate cake. The vinegar reacts with the baking soda to provide leavening in the absence of eggs. -
Rover's Rewards
ROVER'S REWARDS THE TAMPA TRIBUNE
3/4 cup hot meat juices 2 teaspoons sugar
1/3 cup margarine 1 egg, beaten
½ c. powdered milk 3 cups whole-wheat flour
½ teaspoon salt
In a large bowl, pour meat juices over marga-
rine. Stir in powdered milk, salt, sugar and
egg. Add flour, ½ cup at a time, mixing well
after each addition. Preheat oven to 325 de-
grees. Knead mixture 3-4 minutes, adding flour
if necessary to make a stiff dough. Pat or roll
to ½" thickness, and cut with a dog-biscuit-
shaped cutter. Place on greased baking sheet
sand bake for 50 minutes. Cool and dry.
Card 1 Back: blank
---
# Rover's Rewards (Dog Biscuits)
*The Tampa Tribune*
## Ingredients
- 3/4 cup hot meat juices
- 2 tsp sugar
- 1/3 cup margarine
- 1 egg, beaten
- 1/2 cup powdered milk
- 3 cups whole-wheat flour
- 1/2 tsp salt
## Instructions
1. In a large bowl, pour hot meat juices over margarine.
2. Stir in powdered milk, salt, sugar, and egg.
3. Add flour, 1/2 cup at a time, mixing well after each addition.
4. Preheat oven to 325°F.
5. Knead mixture 3–4 minutes, adding flour if necessary to make a stiff dough.
6. Pat or roll to 1/2" thickness and cut with a dog-biscuit-shaped cutter.
7. Place on a greased baking sheet and bake for 50 minutes.
8. Cool and dry. -
Quick & Easy Chocolate Cake / Chocolate Oatmeal Walnut Cookies
Card 1 Front:
QUICK & EASY CHOCOLATE CAKE
4 bars (4 oz.) HERSHEY'S Unsweetened 1/2 cup dairy sour cream
Baking Chocolate, broken into pieces 2 eggs
1/4 cup (1/2 stick) butter or margarine 2 teaspoons baking soda
1 2/3 cups boiling water 1 teaspoon salt
2 1/3 cups all-purpose flour 1 teaspoon vanilla extract
2 cups sugar
Heat oven to 350° F. Grease and flour 13 x 9 x 2-inch baking pan. In large mixer bowl, combine chocolate, but-
ter and water; with spoon, stir until chocolate is melted and mixture is smooth. Add flour, sugar, sour cream,
eggs, baking soda, salt and vanilla; beat on low speed of electric mixer until smooth. Pour batter into prepared
pan. Bake 35 to 40 minutes or until wooden pick inserted in center comes out clean. Cool completely in pan on
wire rack. Frost as desired. 12 to 15 servings.
CHOCOLATE OATMEAL WALNUT COOKIES
4 bars (4 oz.) HERSHEY'S Unsweetened 1 teaspoon baking soda
Baking Chocolate, broken into pieces 1 teaspoon ground cinnamon (optional)
3/4 cup (1 1/2 sticks) butter or margarine, softened 1/2 teaspoon salt
2 cups sugar 1/2 cup milk
2 eggs 3 cups regular or quick-cooking rolled oats
1 teaspoon vanilla extract 1 1/2 cups coarsely chopped walnuts
2 cups all-purpose flour
Heat oven to 350° F. Lightly grease cookie sheet. In small microwave-safe bowl, place chocolate. Microwave at
HIGH (100%) 1 to 1 1/2 minutes or until chocolate is melted when stirred; cool slightly. In large mixer bowl,
beat butter and sugar until well blended. Add eggs; blend well. Blend in vanilla and melted chocolate. Add flour,
baking soda, cinnamon, if desired, and salt; blend just until moistened. Gradually add milk, blending well. Stir
in oats and walnuts. Drop by tablespoonfuls onto prepared cookie sheet. Bake 10 to 11 minutes or just until
set. Cool 1 minute; remove from cookie sheet to wire rack. Cool completely. About 5 dozen cookies.
Card 1 Back:
HERSHEY'S Unsweetened Baking Chocolate
CHOCOLATE MELTING TIPS
Range Top: Place in saucepan over very low heat, stirring constantly, until melted. Remove from heat.
Microwave: In small microwave-safe bowl place desired number of bars. Microwave at HIGH (100%)
for minimum time below; stir. If necessary, microwave at HIGH additional 30 seconds just until melted.
2 bars — 1 minute • 4 bars — 1 1/2 minutes
6 bars — 2 minutes • 8 bars — 2 1/2 minutes
This is 1 bar = 1 ounce =
1 baking chocolate square.
INGREDIENTS: 100% CHOCOLATE.
SODIUM FREE CONTAINS 0 mg SODIUM
Mfd. by Hershey Chocolate U.S.A.
Hershey, Pennsylvania 17033-0815, U.S.A.
A Division of Hershey Foods Corporation
If you have any questions or comments about this product,
please call toll-free weekdays 9-4 Eastern time. 1-800-468-1714.
© 1991 H.F.C. Recipes developed by the Hershey Kitchens
---
# Quick & Easy Chocolate Cake and Chocolate Oatmeal Walnut Cookies
*Two recipes on one Hershey's promotional card — 1991*
---
# Quick & Easy Chocolate Cake
*Recipe by Hershey's — 1991*
*Makes 12 to 15 servings*
## Ingredients
- 4 bars (4 oz total) Hershey's Unsweetened Baking Chocolate, broken into pieces
- 1/4 cup (1/2 stick) butter or margarine
- 1 2/3 cups boiling water
- 2 1/3 cups all-purpose flour
- 2 cups sugar
- 1/2 cup dairy sour cream
- 2 eggs
- 2 tsp baking soda
- 1 tsp salt
- 1 tsp vanilla extract
## Instructions
1. Preheat oven to 350°F. Grease and flour a 13x9x2 inch baking pan.
2. In a large mixer bowl, combine chocolate, butter, and boiling water; stir with a spoon until chocolate is melted and mixture is smooth.
3. Add flour, sugar, sour cream, eggs, baking soda, salt, and vanilla; beat on low speed until smooth.
4. Pour batter into prepared pan.
5. Bake 35 to 40 minutes until a toothpick inserted in the center comes out clean.
6. Cool completely in pan on wire rack before frosting.
## Editor's Notes
- **Unusual mixing method** — chocolate, butter, and boiling water are combined first before any other ingredients, producing a very fluid chocolate base into which the remaining ingredients are beaten. No creaming step; produces a dense, moist crumb.
- **"Frost as desired"** — no specific frosting given on original card; any standard chocolate buttercream or ganache is appropriate.
- **Completeness tag:** `complete`
- **Source type:** `promotional`
---
# Chocolate Oatmeal Walnut Cookies
*Recipe by Hershey's — 1991*
*Makes approximately 5 dozen cookies*
## Ingredients
- 4 bars (4 oz total) Hershey's Unsweetened Baking Chocolate, broken into pieces
- 3/4 cup (1 1/2 sticks) butter or margarine, softened
- 2 cups sugar
- 2 eggs
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon (optional)
- 1/2 tsp salt
- 1/2 cup milk
- 3 cups rolled oats (regular or quick-cooking)
- 1 1/2 cups walnuts, coarsely chopped
## Instructions
1. Preheat oven to 350°F. Lightly grease cookie sheets.
2. Place chocolate in a small microwave-safe bowl. Microwave on HIGH for 1 to 1 1/2 minutes until chocolate is melted when stirred. Cool slightly.
3. In a large mixer bowl, beat butter and sugar until well blended. Add eggs and blend well.
4. Blend in vanilla and melted chocolate.
5. Add flour, baking soda, cinnamon if using, and salt; blend just until moistened.
6. Gradually add milk, blending well.
7. Stir in oats and walnuts.
8. Drop by tablespoonfuls onto prepared cookie sheets.
9. Bake 10 to 11 minutes until just set — do not overbake.
10. Cool 1 minute on sheet before transferring to a wire rack to cool completely. -
Lighter Banana Bread
LIGHTER BANANA BREAD THE TAMPA TRIBUNE
3 ripe bananas ½ tsp. ground nutmeg
1 TB. lemon juice ½ tsp. ground cloves
2 cups flour 1 egg and 2 egg whites
1½ tsp. baking powder 3/4 cup sugar
½ tsp. baking soda ½ cup vegetable oil
½ teaspoon salt 2 TB. buttermilk
Spray a 9x95" loaf pan with cooking spray. Line
the pan with wax paper and spray again. Puree
bananas with lemon juice. Stir together the
flour, baking powder, soda, salt, nutmeg and
cloves. Beat together the egg, egg whites,
sugar, oil and buttermilk. Beat in the banana.
Slowly add the flour mixture, mixing just until
Card 1 Back:
blended. Transfer to the prepared pan and bake
in a preheated 350-degree oven for 1 hour.
Let cool in the pan 5 minutes before unmolding.
Cool on a rack before cutting.
---
# Lighter Banana Bread
*The Tampa Tribune*
## Ingredients
- 3 ripe bananas
- 1 Tbsp. lemon juice
- 2 cups flour
- 1 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1/2 tsp. ground nutmeg
- 1/2 tsp. ground cloves
- 1 egg and 2 egg whites
- 3/4 cup sugar
- 1/2 cup vegetable oil
- 2 Tbsp. buttermilk
## Instructions
1. Spray a 9x5" loaf pan with cooking spray. Line the pan with wax paper and spray again.
2. Puree bananas with lemon juice.
3. Stir together the flour, baking powder, baking soda, salt, nutmeg, and cloves.
4. Beat together the egg, egg whites, sugar, oil, and buttermilk.
5. Beat in the banana mixture.
6. Slowly add the flour mixture, mixing just until blended.
7. Transfer to the prepared pan and bake in a preheated 350°F oven for 1 hour.
8. Let cool in the pan 5 minutes before unmolding.
9. Cool on a rack before cutting. -
Better Biscuits
BETTER BISCUITS THE TAMPA TRIBUNE
Card 1 Front:
Use chilled butter, margarine or shortening
and a pastry blender or your fingertips to com-
bine fat with dry ingredients.
Stir just until dry ingredients are moistened.
Too much flour and over-kneading dough will
make biscuits tough.
Roll or pat dough to an even thickness, usually
½-inch.
Card 1 Back:
Cut biscuits with a floured biscuit cutter and
a straight downward motion. Avoid twisting
the biscuit cutter.
---
# Tips for Better Biscuits
*The Tampa Tribune*
## Instructions
1. Use chilled butter, margarine, or shortening and a pastry blender or your fingertips to combine fat with dry ingredients.
2. Stir just until dry ingredients are moistened.
3. Avoid using too much flour and over-kneading the dough, as both will make biscuits tough.
4. Roll or pat dough to an even thickness, usually 1/2-inch.
5. Cut biscuits with a floured biscuit cutter using a straight downward motion. Avoid twisting the biscuit cutter. -
Hot Cross Biscuits
HOT CROSS BISCUITS THE TAMPA TRIBUNE
1 3/4 cups all purpose flour
1 cup oats (quick or old fashioned, uncooked)
2 tablespoons firmly packed brown sugar
2 teaspoons baking powder
1 teaspoon pumpkin pie spice
¼ teaspoon baking soda
¼ teaspoon salt, optional
1/3 cup (5 tablespoons, plus 1 teaspoon) margar-
ine, chilled
¼ cup dried currants or raisins
1 teaspoon grated orange peel
3/4 cup buttermilk
1 tablespoon margarine or butter, melted
Card 1 Back:
2 tablespoons oats (quick or old-fashioned,
uncooked)
ICING; 1/3 cup powdered sugar, 1-2 teaspoons
buttermilk
Heat oven to 450 degrees. Lightly grease cookie
sheet.
In large bowl, combine first 7 ingredients; mix
well. Cut in margarine with pastry blender or
2 knives until crumbly. Stir in currants and
orange peel. Add buttermilk, mixing just until
moistened. Turn out onto lightly floured sur-
face; knead gently 6-8 times. Roll or pat dough
Card 2 Front:
HOT CROSS BISCUITS, CARD NUMBER 2
to ½-inch thickness. Cut with floured 2½-inch
biscuit cutter.
Gather dough scraps together (do not knead);
reroll and cut until all dough is used. Place
on prepared cookie sheet. Brush tops with
melted margarine and sprinkle with remaining
oats. Bake 10-12 minutes or until light golden
brown. Remove to wire rack; cool 3 minutes.
For icing, combine powdered sugar and buttermilk
- mix well. Using a small spoon, drizzle
icing on each biscuit in the shape of a cross.
Serve warm.
Yield: 1 dozen.
Card 2 Back: blank
---
# Hot Cross Biscuits
*The Tampa Tribune*
*Yield: 1 dozen*
## Ingredients
### Biscuits
- 1 3/4 cups all-purpose flour
- 1 cup oats (quick or old-fashioned, uncooked)
- 2 Tbsp firmly packed brown sugar
- 2 tsp baking powder
- 1 tsp pumpkin pie spice
- 1/4 tsp baking soda
- 1/4 tsp salt, optional
- 1/3 cup (5 Tbsp plus 1 tsp) margarine, chilled
- 1/4 cup dried currants or raisins
- 1 tsp grated orange peel
- 3/4 cup buttermilk
- 1 Tbsp margarine or butter, melted
- 2 Tbsp oats (quick or old-fashioned, uncooked), for topping
### Icing
- 1/3 cup powdered sugar
- 1–2 tsp buttermilk
## Instructions
### Biscuits
1. Heat oven to 450°F. Lightly grease a cookie sheet.
2. In a large bowl, combine the first 7 ingredients (flour through salt); mix well.
3. Cut in chilled margarine with a pastry blender or 2 knives until crumbly.
4. Stir in currants and orange peel.
5. Add buttermilk, mixing just until moistened.
6. Turn out onto a lightly floured surface; knead gently 6–8 times.
7. Roll or pat dough to 1/2-inch thickness. Cut with a floured 2 1/2-inch biscuit cutter.
8. Gather dough scraps together (do not knead); reroll and cut until all dough is used.
9. Place on prepared cookie sheet. Brush tops with melted margarine and sprinkle with remaining oats.
10. Bake 10–12 minutes or until light golden brown. Remove to wire rack; cool 3 minutes.
### Icing
1. Combine powdered sugar and buttermilk; mix well.
### Assembly
1. Using a small spoon, drizzle icing on each biscuit in the shape of a cross.
2. Serve warm. -
Spy Wednesday Biscuits
SPY WEDNESDAY BISCUITS THE TAMPA TRIBUNE
½ cup currants 1 teaspoon salt
1 pkg. active dry yeast 1 c. chilled vegetable
1 c. warm water shortening, cut into
4 cups flour bits
½ cup sugar 1 cup buttermilk
1 tsp. baking soda 2/3 c. butter, melted
4 tsp. baking powder and cooled
Place currants in a dish, cover with hot water
and set aside.
Mix yeast with 1 cup of warm water in a bowl,
and set aside for 5 minutes, until frothy.
Sift flour, sugar, baking soda, baking powder
Card 1 Back:
and salt together in a bowl. Cut in shortening
with a pastry blender until the mixture has the
texture of coarse cornmeal. Or use a food pro-
cessor.
Drain currants, and mix into the dough. Lightly
stir in the yeast mixture and the buttermilk
just until ingredients are moist. Transfer
dough to a floured surface and knead gently.
Line 2 lg. baking sheets with parchment paper.
Roll or pat the dough into a rectangle about ½"
thick. Cut rounds with a 2½" biscuit cutter.
Scraps can be gently kneaded together and rolled
and cut. Dip each cut biscuit into the melted
butter; place them 1" apart on the parchment.
Card 2 Front:
SPY WEDNESDAY BISCUITS, CARD NUMBER 2
Set aside to rise.
Preheat oven to 425 degrees. Bake about 15
minutes, until golden brown. Serve warm.
Yields: about 40 biscuits.
Card 2 Back: blank
---
# Spy Wednesday Biscuits
*The Tampa Tribune*
*Yields about 40 biscuits*
## Ingredients
- 1/2 cup currants
- 1 pkg. active dry yeast
- 1 cup warm water
- 4 cups flour
- 1/2 cup sugar
- 1 tsp. baking soda
- 4 tsp. baking powder
- 1 tsp. salt
- 1 cup chilled vegetable shortening, cut into bits
- 1 cup buttermilk
- 2/3 cup butter, melted and cooled
## Instructions
1. Place currants in a dish, cover with hot water, and set aside.
2. Mix yeast with 1 cup of warm water in a bowl, and set aside for 5 minutes, until frothy.
3. Sift flour, sugar, baking soda, baking powder, and salt together in a bowl. Cut in shortening with a pastry blender until the mixture has the texture of coarse cornmeal. Or use a food processor.
4. Drain currants and mix into the dough. Lightly stir in the yeast mixture and the buttermilk just until ingredients are moist. Transfer dough to a floured surface and knead gently.
5. Line 2 large baking sheets with parchment paper. Roll or pat the dough into a rectangle about 1/2" thick. Cut rounds with a 2 1/2" biscuit cutter. Scraps can be gently kneaded together, rolled, and cut.
6. Dip each cut biscuit into the melted butter and place them 1" apart on the parchment.
7. Set aside to rise.
8. Preheat oven to 425°F. Bake about 15 minutes, until golden brown. Serve warm. -
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. -
Holy Thursday Apple Bread
Card 1 Front:
HOLY THURSDAY APPLE BREAD THE TAMPA TRIBUNE
1 pkg. active dry yeast 3½ TB vegetable oil
1¼ c. warm water 5-6 c. all-purpose
½ c. lt. brown sugar flour
1 c. warm milk 1½ c. whole-wheat
2 tsp. salt flour
1 large apple peeled, cored and finely chopped
Mix yeast with ½ cup water and a pinch of brown
sugar in a large bowl. Set aside for 5 minutes.
Stir in remaining water, milk, remaining brown
sugar, salt and 2 tablespoons oil. Gradually
stir in 4 cups all-purpose flour. Mix thoroughly
Beat in a mixer or a food processor until smooth
and springy, about 5 minutes. Mix in the whole-
Card 1 Back:
wheat flour and apple. Add more all-purpose
flour to make a soft dough. By hand or with a
dough hook on an electric mixer, knead dough 8
minutes, adding additional all-purpose flour to
make a dough that is smooth and not sticky.
Lightly oil a bowl with ½ tablespoon of the re-
maining oil, and place the dough in it, turning
the dough to coat completely. Cover, and allow
to rise until doubled, about 1½ hours.
Punch dough down and divide in two. Divide each
of these portions in three and form into balls.
Use the remaining oil to grease two loaf pans,
cover with a clean towel and allow to rise until
almost doubled, about 45 minutes.
Bake @ 350 degrees for 45 minutes, until brown.
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# Holy Thursday Apple Bread
*The Tampa Tribune*
## Ingredients
- 1 pkg. active dry yeast
- 1 1/4 cups warm water
- 1/2 cup light brown sugar
- 1 cup warm milk
- 2 tsp salt
- 3 1/2 Tbsp vegetable oil
- 5–6 cups all-purpose flour
- 1 1/2 cups whole-wheat flour
- 1 large apple, peeled, cored, and finely chopped
## Instructions
1. Mix yeast with 1/2 cup warm water and a pinch of brown sugar in a large bowl. Set aside for 5 minutes.
2. Stir in remaining water, milk, remaining brown sugar, salt, and 2 Tbsp oil.
3. Gradually stir in 4 cups all-purpose flour. Mix thoroughly.
4. Beat in a mixer or food processor until smooth and springy, about 5 minutes.
5. Mix in the whole-wheat flour and apple. Add more all-purpose flour to make a soft dough.
6. By hand or with a dough hook on an electric mixer, knead dough 8 minutes, adding additional all-purpose flour as needed to make a dough that is smooth and not sticky.
7. Lightly oil a bowl with 1/2 Tbsp of the remaining oil. Place the dough in it, turning the dough to coat completely. Cover and allow to rise until doubled, about 1 1/2 hours.
8. Punch dough down and divide in two. Divide each of these portions into three and form into balls.
9. Use the remaining oil to grease two loaf pans. Place three balls of dough in each pan. Cover with a clean towel and allow to rise until almost doubled, about 45 minutes.
10. Bake at 350°F for 45 minutes, until brown.