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Cream Biscuits
CREAM BISCUITS THE TAMPA TRIBUNE
1 c. + 1 TB. flour ½ tsp. salt
1½ tsp. baking powder 1 tsp. sugar
½ c. + 1-3 TB. whipping cream 1 TB. butter
Combine 1 cup flour, salt, baking powder and
sugar in mixing bowl. Stir to combine. Add 9
tablespoons cream, adding additional cream if
necessary to form sticky ball. Flour work sur-
face with remaining 1 tablespoon flour and
knead dough 1 minute. Pat into 6x4" rectangle,
½-inch thick. Cut into 3 (2-inch) rectangles.
Meanwhile, place medium-size baking sheet in
oven heated to 425 degrees. When ready to
Card 1 Back:
bake biscuits, remove baking sheet from oven.
Add butter and allow to melt. Place each rec-
tangle in butter, turning over to coat both
sides. Arrange rectangles ½-inch apart on
baking sheet. Bake at 425 degrees until light
golden brown, for 15 minutes. Makes 3 bis-
cuits or 2 servings.
NOTE:Also marvelous as shortcake, increase sugar
to 1 tablespoon, if desired, for a dessert.
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# Cream Biscuits
*The Tampa Tribune*
*Makes 3 biscuits or 2 servings*
## Ingredients
- 1 cup + 1 Tbsp flour (divided)
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp sugar
- 1/2 cup + 1–3 Tbsp whipping cream
- 1 Tbsp butter
## Instructions
1. Combine 1 cup flour, salt, baking powder, and sugar in a mixing bowl. Stir to combine.
2. Add 9 tablespoons (1/2 cup + 1 Tbsp) cream, adding additional cream if necessary to form a sticky ball.
3. Flour work surface with the remaining 1 tablespoon flour and knead dough 1 minute.
4. Pat into a 6x4" rectangle, 1/2-inch thick. Cut into 3 (2-inch) rectangles.
5. Meanwhile, place a medium-size baking sheet in oven heated to 425°F.
6. When ready to bake biscuits, remove the hot baking sheet from the oven. Add butter and allow to melt.
7. Place each rectangle in the butter, turning over to coat both sides.
8. Arrange rectangles 1/2-inch apart on the baking sheet.
9. Bake at 425°F until light golden brown, about 15 minutes. -
Cream Cheese Pineapple Spread
1 pkg Cream Cheese
1/4 cup miracle whip
1/2 tablesp. lemon juice
1/4 teasp salt
2/3 cup or small
can drained crushed
pineapple
6 cut up cherries
1/2 cup cream whipped
Put in Ref. + chill
will keep a long
plain crafty time
mixed
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# Cream Cheese Pineapple Spread
## Ingredients
- 1 pkg cream cheese
- 1/4 cup Miracle Whip
- 1/2 Tbsp lemon juice
- 1/4 tsp salt
- 2/3 cup or 1 small can drained crushed pineapple
- 6 cherries, cut up
- 1/2 cup cream, whipped
## Instructions
1. Mix all ingredients together.
2. Put in refrigerator — will keep a long time. -
Cream Icing
Cream icing.
sift 1 1/2 cups of Cnft. sugar with a
tbspn of cocoa and moisten with cream.
or with fruit juice.
or cherry syrup with a little lemon juice.
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# Cream Icing
## Ingredients
- 1 1/2 cups confectioners' sugar
- 1 Tbsp cocoa
- Cream, fruit juice, or cherry syrup with a little lemon juice (to moisten)
## Instructions
1. Sift confectioners' sugar with cocoa.
2. Moisten with cream, fruit juice, or cherry syrup with a little lemon juice. -
Cream of Corn Soup
Cream of Corn Soup 6-8 servings
1. slice onion
2c. boiling water
2 c corn
2 T butter or sub.
2 T flour
2 c. milk
few grains pepper.
(over.
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Method
1 put onion in sauce pan pour boiling water
over it let it come to a boil
2.. Remove onion add corn directly to water
simmer for 10 min
3. Make a thin white sauce (see white sauce
card. )
4. Add. Corn Continue Cooking 5-10 min.
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# Cream of Corn Soup
*Makes 6–8 servings*
## Ingredients
- 1 slice onion
- 2 c boiling water
- 2 c corn
- 2 Tbsp butter or substitute
- 2 Tbsp flour
- 2 c milk
- Few grains pepper
## Instructions
1. Put onion in sauce pan, pour boiling water over it; let it come to a boil.
2. Remove onion; add corn directly to water; simmer for 10 minutes.
3. Make a thin white sauce (see white sauce card).
4. Add corn; continue cooking 5–10 minutes. -
Cream of Mushroom Chicken Noodle Bake
Cream of mushroom
Cream of chicken
Sour cream
S&P
noodles
Topping Bake
Buttery Crackers 30 min
butter
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# Cream of Mushroom Chicken Noodle Bake
## Ingredients
- Cream of mushroom soup
- Cream of chicken soup
- Sour cream
- Salt & pepper
- Noodles
## Topping
- Buttery crackers
- Butter
## Instructions
1. Combine cream of mushroom soup, cream of chicken soup, sour cream, and salt and pepper.
2. Mix in noodles (you may want to pre-cook until al dente)
3. Transfer to a baking dish.
4. Top with buttery crackers and butter.
5. Bake for 30 minutes. -
Cream of Tomato Soup
Cream of Tomato Soup.
3 c. canned or stewed tomatoes
⅛ t soda (if you wish to use soda)
Method
1. put tomatoes in sauce pan cover and
simmer for 5 or 10 min
2. press though sieve or coarse strainer
into mixing bowl.
3. add soda and mix thouroughly
4 make white sauce. but omit salt.
5. just before ready to serve reheat (over)
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tomato pulp. add to white sauce stirring
constantly.
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# Cream of Tomato Soup
## Ingredients
- 3 cups canned or stewed tomatoes
- 1/8 tsp soda (if you wish to use soda)
- White sauce (salt omitted)
## Instructions
1. Put tomatoes in sauce pan, cover and simmer for 5 or 10 minutes.
2. Press through sieve or coarse strainer into mixing bowl.
3. Add soda and mix thoroughly.
4. Make white sauce, but omit salt.
5. Just before ready to serve, reheat tomato pulp. Add to white sauce, stirring constantly. -
Cream Wafers
Cream Wafers
1cup soft butter 2 cups flour
1/3 cup thick Cream
Mix well butter, cream, flour
chill. Heat oven 375° Roll out 1/8"
thick on floured cloth covered board. Cut
with 1 1/2" Cookie cutter. Roll only 1/3 of
dough at a time. Keep rest refrigerated
until ready to roll Transfer rounds
to piece of waxed paper that is heavily
covered with granulated sugar. Turn
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# Cream Wafers
## Ingredients
### Dough
- 1 cup butter, softened
- 1/3 cup heavy cream
- 2 cups flour
### Coating
- Granulated sugar (generous amount for rolling)
## Instructions
1. Combine butter, cream, and flour; mix well until a smooth dough forms.
2. Chill dough until firm — at least 1 hour or overnight.
3. Preheat oven to 375°F.
4. Work with one third of the dough at a time; keep remaining dough refrigerated until ready to roll.
5. On a floured cloth-covered board, roll dough out to 1/8 inch thickness.
6. Cut into rounds with a 1 1/2 inch cookie cutter.
7. Transfer rounds to a sheet of wax paper heavily covered with granulated sugar.
8. Turn each round to coat both sides generously with sugar.
9. Place sugared rounds on ungreased baking sheets.
10. Prick each round 3 to 4 times with a fork.
11. Bake at 375°F for 7 to 9 minutes until just set and very lightly golden at edges.
12. Cool on pan briefly before transferring to a wire rack. -
Creamy Chocolate Fudge Frosting
CREAMY CHOCOLATE FUDGE FROSTING
1 Melt over low heat 1/3 cup but-
ter, or other shortening, with 1/4 cup
water. Remove from heat.
(Add 1/8 teaspoon salt if unsalted short-
ening is used.)
2 Stir in 1/2 cup cocoa (less cocoa
may be used if desired).
3 Mix in 2 1/2 cups powdered
sugar—1 cup at a time. Beat smooth
and creamy. Add 1 teaspoon vanilla.
Add a little water if too thick.
Card 1 Front: "CHOCOLATE IS A MAN'S
FAVORITE FROSTING,"
says
Duncan Hines
"You're sure to please
him, and your family as
well, with a rich choco-
late frosting on a deli-
cious white cake. This
Creamy Chocolate Fudge
Frosting (see back of
folder) spreads smoothly
and stays moist and
creamy. The Hawaiian Dream Cake on the
inside of this folder is another treat you'll
want to make for your family."
W-1
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# Creamy Chocolate Fudge Frosting
*Recipe by Duncan Hines*
## Ingredients
- 1/3 cup butter or other shortening
- 1/4 cup water
- 1/8 tsp salt (add only if unsalted shortening is used)
- 1/2 cup cocoa (less may be used if desired)
- 2 1/2 cups powdered sugar
- 1 tsp vanilla
- A little water, if needed to thin
## Instructions
1. Melt butter (or other shortening) with water over low heat. Remove from heat.
2. If using unsalted shortening, add 1/8 tsp salt.
3. Stir in cocoa.
4. Mix in powdered sugar, 1 cup at a time. Beat until smooth and creamy.
5. Add vanilla.
6. Add a little water if frosting is too thick. -
Creamy Frosting
Creamy Frosting
3 heaping Tbs Flour
1 c milk
1 c sugar
1/2 c margarine
1/2 c shortening
1 tsp vanilla
Cook flour & milk together until
thick. Set aside to cool.
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Cream together rest of the
ingredients til smooth. Add
milk & flour mixture & beat
until very well mixed.
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# Creamy Frosting
## Ingredients
- 3 heaping Tbsp flour
- 1 cup milk
- 1 cup sugar
- 1/2 cup margarine
- 1/2 cup shortening
- 1 tsp vanilla
## Instructions
1. Cook flour and milk together until thick. Set aside to cool.
2. Cream together the rest of the ingredients until smooth.
3. Add milk and flour mixture and beat until very well mixed. -
Creamy Green Bean & Golden Onion Bake
Creamy Green Bean &
Golden Onion Bake
2½ pounds green beans, trimmed and
each cut diagonally in thirds
1 tablespoon olive oil
2 medium onions, each cut into quarters
and thinly sliced
1 tablespoon margarine or butter
2 medium celery stalks, finely chopped
1 package (12 ounces) sliced mushrooms
1 can (14½ ounces) chicken broth
(1¾ cups)
1 cup nonfat (skim) milk
2 tablespoons cornstarch
¾ teaspoon salt
¼ teaspoon dried thyme
⅛ teaspoon ground black pepper
1. In 5- to 6-quart saucepot, heat
3 quarts water to boiling. Add green
beans and cook 10 minutes or until
tender. Drain beans; return to
saucepot.
2. Meanwhile, in nonstick 12-inch
skillet, heat oil over medium heat
until hot. Add onions and cook,
covered, 20 minutes or until tender
and golden, stirring occasionally.
Transfer onions to small bowl; set
aside.
other side
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3. In same skillet, melt margarine
over medium-high heat. Add celery
and cook 5 minutes, stirring occa-
sionally. Add mushrooms and cook
13 to 15 minutes or until tender and
golden, stirring occasionally.
4. In medium bowl, whisk broth,
milk, cornstarch, salt, thyme, and
pepper until blended. Stir cornstarch
mixture into vegetables in skillet
and heat to boiling. Boil 1 minute,
stirring.
5. Add mushroom sauce and half of
caramelized onions to beans in sauce-
pot and toss until evenly mixed.
Transfer mixture to shallow 2½-quart
glass or ceramic baking dish; scatter
remaining onions on top. If not bak-
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# Creamy Green Bean & Golden Onion Bake
## Ingredients
- 2 1/2 pounds green beans, trimmed and each cut diagonally in thirds
- 1 Tbsp olive oil
- 2 medium onions, each cut into quarters and thinly sliced
- 1 Tbsp margarine or butter
- 2 medium celery stalks, finely chopped
- 1 package (12 ounces) sliced mushrooms
- 1 can (14 1/2 ounces) chicken broth (1 3/4 cups)
- 1 cup nonfat (skim) milk
- 2 Tbsp cornstarch
- 3/4 tsp salt
- 1/4 tsp dried thyme
- 1/8 tsp ground black pepper
## Instructions
1. In 5- to 6-quart saucepot, heat 3 quarts water to boiling. Add green beans and cook 10 minutes or until tender. Drain beans; return to saucepot.
2. Meanwhile, in nonstick 12-inch skillet, heat oil over medium heat until hot. Add onions and cook, covered, 20 minutes or until tender and golden, stirring occasionally. Transfer onions to small bowl; set aside.
3. In same skillet, melt margarine over medium-high heat. Add celery and cook 5 minutes, stirring occasionally. Add mushrooms and cook 13 to 15 minutes or until tender and golden, stirring occasionally.
4. In medium bowl, whisk broth, milk, cornstarch, salt, thyme, and pepper until blended. Stir cornstarch mixture into vegetables in skillet and heat to boiling. Boil 1 minute, stirring.
5. Add mushroom sauce and half of caramelized onions to beans in saucepot and toss until evenly mixed. Transfer mixture to shallow 2 1/2-quart glass or ceramic baking dish; scatter remaining onions on top. If not bak- [recipe card ends here] -
Creamy Potato Soup
Creamy Potato Soup
1 # frozen hash browns
2 C water
1/2 lg. onion chopped
2/3 C chopped celery
Cook 30 min. Add:
2 chicken bouillon cubes
1/4 tsp celery seed
1/2 tsp garlic salt 2 cups milk
1/4 tsp pepper 1 cup cubed ham
2 cans cr of chicken soup
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# Creamy Potato Soup
## Ingredients
- 1 lb frozen hash browns
- 2 cups water
- 1/2 large onion, chopped
- 2/3 cup chopped celery
- 2 chicken bouillon cubes
- 1/4 tsp celery seed
- 1/2 tsp garlic salt
- 1/4 tsp pepper
- 2 cans cream of chicken soup
- 2 cups milk
- 1 cup cubed ham
## Instructions
1. Combine hash browns, water, chopped onion, and chopped celery.
2. Cook 30 minutes.
3. Add bouillon cubes, celery seed, garlic salt, pepper, cream of chicken soup, milk, and cubed ham. -
Creamy Pumpkin Pie
Creamy Pumpkin Pie
1 (9") unbaked Pie crust
1 (16 oz) can pumpkin or (2 cups)
1 (14 oz) can Eagle Brand milk
1 tsp. ground cinnamon
1/2 tsp. salt 2 eggs
1/2 tsp ground ginger
1/2 tsp ground nutmeg.
Preheat oven 425°. In large
bowl, combine filling ingredients:
mix well and turn into shell.
Bake 15 minutes; reduce heat
to 350° and continue baking
35-40 minutes or until knife
inserted 1" from edge comes
out clean. Cool before cutting.
Whipped cream + nuts for garnish
optional.
(we like this real well).
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# Creamy Pumpkin Pie
## Ingredients
- 1 (9") unbaked pie crust
- 1 (16 oz) can pumpkin, or 2 cups
- 1 (14 oz) can Eagle Brand milk
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 2 eggs
- 1/2 tsp ground ginger
- 1/2 tsp ground nutmeg
- Whipped cream and nuts, for garnish (optional)
## Instructions
1. Preheat oven to 425°F.
2. In a large bowl, combine the filling ingredients. Mix well and turn into the pie shell.
3. Bake 15 minutes, then reduce heat to 350°F and continue baking 35–40 minutes, or until a knife inserted 1" from the edge comes out clean.
4. Cool before cutting.
5. Garnish with whipped cream and nuts, if desired.