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Hot Pepper Jelly
Hot Pepper Jelly Jeanne L. Holley
¼ c. ground hot peppers (4 jalapenos)--handle with
gloves on!
3/4 c. ground bell peppers (about 3 large peppers)
1 1/4 c. brown vinegar
6 1/2 c. sugar
1 small bottle Certo
Mix first four ingredients and bring to hard boil;
let boil for 10 minutes; skim if necessary. After
tasting to see if juice is hot enough with pepper,
add Certo. Pour into hot jelly glasses.
(For prettier jelly, strain through jelly bag
and add a few drops of green cake coloring.)
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# Hot Pepper Jelly
*Recipe from the kitchen of Jeanne L. Holley*
## Ingredients
- 1/4 cup ground hot peppers (4 jalapeños) — handle with gloves on!
- 3/4 cup ground bell peppers (about 3 large peppers)
- 1 1/4 cup brown vinegar (apple cider vinegar)
- 6 1/2 cups sugar
- 1 small bottle Certo
## Instructions
1. Mix the first four ingredients (ground hot peppers, ground bell peppers, vinegar, and sugar) and bring to a hard boil.
2. Let boil for 10 minutes; skim if necessary.
3. Taste to see if the juice is hot enough with pepper.
4. Add Certo.
5. Pour into hot jelly glasses.
6. Optional: For prettier jelly, strain through a jelly bag and add a few drops of green cake coloring. -
Hot Milk Sponge Cake (Small)
Sponge Cake (Small)
Hot Milk
2 eggs } beat
1/4 cup sugar } beat
1 ... flour } add
1 teaspoon baking powder
1/2 cup boiling water milk
piece butter (good)
salt, vanilla + lemon
Bake - 20 or 25 - 400
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# Hot Milk Sponge Cake (Small)
## Ingredients
- 2 eggs
- 1 cup sugar
- 1 cup flour
- 1 tsp baking powder
- Pinch of salt
- 1/2 cup whole milk, scalded
- 2 Tbsp butter
- 1/2 tsp vanilla
- 1/4 tsp lemon extract or 1 tsp fresh lemon zest
## Instructions
1. Preheat oven to 400°F. Grease and flour an 8x8 pan or two 8" round layer pans.
2. Beat eggs and sugar together vigorously until thick, pale, and ribbony — approximately 3-5 minutes with a mixer.
3. Sift together flour, baking powder, and salt; fold gently into the egg and sugar mixture.
4. Heat milk and butter together in a small saucepan until butter is melted and milk is just scalded (steaming but not boiling). Do not let it cool.
5. Add vanilla and lemon to the hot milk mixture.
6. Quickly fold the hot milk mixture into the batter, mixing just until combined.
7. Pour immediately into prepared pan — batter will be thin.
8. Bake at 400°F for 20-25 minutes, until golden and a toothpick inserted in the center comes out clean.
9. Cool in pan for 10 minutes before turning out. -
Hot Fudge Sauce
Card 1 Front:
Hot Fudge Sauce
2 squares bitter chocolate
1 cup sugar
1½ T butter or margarine
Put all ingredients into saucepan. Do not use
a teflon-lined pan. Cook over low heat, stirring
constantly until chocolate melts. Without removing
pan from heat, beat mixture with electric beater
until mixture is well blended and thick.
Serve hot over ice cream or cake. Store
remaining sauce in refrigerator. Can be reheated
after refrigeration. YIELD 1 PINT
Card 1 Back: blank
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# Hot Fudge Sauce
*Yields 1 pint*
## Ingredients
- 2 squares bitter chocolate (unsweetened baking chocolate)
- 1 cup sugar
- 1 1/2 Tbsp butter or margarine
## Instructions
1. Put all ingredients into saucepan. Do not use a teflon-lined pan.
2. Cook over low heat, stirring constantly until chocolate melts.
3. Without removing pan from heat, beat mixture with electric beater until mixture is well blended and thick.
4. Serve hot over ice cream or cake.
5. Store remaining sauce in refrigerator. Can be reheated after refrigeration. -
Hot Fudge Sauce
Hot Fudge Sauce
1 can Carnation milk
1 1/2 c. Sugar
2 sq. Baking Chocolate
3/4 tsp. Salt
1 1/2 tbsp. Shortening
melt Choc & Shortening & Salt
add milk & Sugar. Boil
til thick.
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# Hot Fudge Sauce
## Ingredients
- 1 can Carnation milk
- 1 1/2 cups sugar
- 2 squares baking chocolate
- 3/4 tsp salt
- 1 1/2 Tbsp shortening
## Instructions
1. Melt chocolate, shortening, and salt.
2. Add milk and sugar.
3. Boil until thick. -
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.
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# 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. -
Hot Cross Buns
Hot Cross Buns
Here's the good, old-fashioned way to
plump, tender, spicy buns—
2 packages active dry yeast
or 2 cakes compressed yeast
1/3 cup water
1/3 cup milk, scalded
1/2 cup salad oil or melted
shortening
1/3 cup sugar
3/4 teaspoon salt
3 1/2 to 4 cups sifted enriched flour
1/2 to 1 teaspoon cinnamon
3 beaten eggs
2/3 cup currants
• • •
1 slightly beaten egg white
Sifted confectioners' sugar
Soften active dry yeast in warm
water or compressed yeast in luke-
warm water. Combine milk, salad
oil, sugar, and salt; cool to luke-
warm. Sift together 1 cup of the flour
and the cinnamon; stir into milk
mixture. Add eggs; beat well. Stir
in softened yeast and currants. Add
remaining flour (or a little more or
less to make a soft dough). Cover
with damp cloth and let rise in
warm place till double (about 1 1/2
hours). Punch down. Roll or pat
out to 1/2 inch on lightly floured
surface. Cut in rounds with 2 1/2-
inch biscuit cutter; shape in buns.
Place on greased baking sheet
about 1 1/2 inches apart. Cover and
let rise in warm place till almost
double (about 1 hour). If desired,
(over)
Back:
cut shallow cross in each bun with
sharp scissors or knife. Brush tops
with egg white. Bake in moderate
oven (375°) about 12 minutes, or
till done. Add confectioners' sugar
(about 3/4 cup) to the remaining
egg white. Use this as a frosting for
piping crosses on warm buns.
Makes about 2 dozen.
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# Hot Cross Buns
## Ingredients
- 2 packages active dry yeast, or 2 cakes compressed yeast
- 1/3 cup water
- 1/3 cup milk, scalded
- 1/2 cup salad oil or melted shortening
- 1/3 cup sugar
- 3/4 tsp salt
- 3 1/2 to 4 cups sifted enriched flour
- 1/2 to 1 tsp cinnamon
- 3 eggs, beaten
- 2/3 cup currants
## Frosting
- 1 egg white, slightly beaten
- 3/4 cup sifted confectioners' sugar
## Instructions
1. Soften active dry yeast in warm water, or compressed yeast in lukewarm water.
2. Combine milk, salad oil, sugar, and salt; cool to lukewarm.
3. Sift together 1 cup of the flour and the cinnamon; stir into milk mixture.
4. Add eggs; beat well.
5. Stir in softened yeast and currants.
6. Add remaining flour (or a little more or less to make a soft dough).
7. Cover with damp cloth and let rise in warm place till double, about 1 1/2 hours.
8. Punch down. Roll or pat out to 1/2 inch on lightly floured surface.
9. Cut in rounds with a 2 1/2-inch biscuit cutter; shape into buns.
10. Place on greased baking sheet about 1 1/2 inches apart.
11. Cover and let rise in warm place till almost double, about 1 hour.
12. If desired, cut a shallow cross in each bun with sharp scissors or knife.
13. Brush tops with egg white.
14. Bake in moderate oven (375°) about 12 minutes, or till done.
15. Add confectioners' sugar (about 3/4 cup) to the remaining egg white; use this as a frosting -
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
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# 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. -
Honey-Mustard Glazed Catfish
HONEY-MUSTARD GLAZED CATFISH THE TAMPA TRIBUNE
1½ tablespoons butter, melted
1 tablespoon Dijon mustard
1½ tablespoons honey
½ teaspoon ground ginger
½ teaspoon salt
Freshly ground white pepper
2 (5-6-ounce) catfish fillets
Lemon wedges
Stir together melted butter, mustard, honey,
ginger, salt and pepper to taste in bowl. Place
catfish on foil-lined broiler pan. Spread gen-
erously with mustard glaze. Broil 4 inches
Card 1 Back:
from heat for 6-10 minutes, or until fish is
done, basting once. It isn't necessary to turn
fish over.
Serve with lemon wedges.
Makes 2 servings.
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# Honey-Mustard Glazed Catfish
*The Tampa Tribune*
*Makes 2 servings*
## Ingredients
- 1 1/2 Tbsp butter, melted
- 1 Tbsp Dijon mustard
- 1 1/2 Tbsp honey
- 1/2 tsp ground ginger
- 1/2 tsp salt
- Freshly ground white pepper
- 2 (5–6-ounce) catfish fillets
- Lemon wedges
## Instructions
1. Stir together melted butter, mustard, honey, ginger, salt, and pepper to taste in a bowl.
2. Place catfish on a foil-lined broiler pan.
3. Spread generously with mustard glaze.
4. Broil 4 inches from heat for 6–10 minutes, or until fish is done, basting once.
5. It is not necessary to turn fish over.
6. Serve with lemon wedges. -
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
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# 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. -
Honey Mustard Dressing
Honey Mustard Dressing
1/3 c Honey Process 1st 5 items
1/4 c Dijon mustard in blender; add
1 Clove minced garlic oils gradually
2 T Lemon juice
1/4 c rice Wine Vinegar Makes 1/2 cups
1 C Canola oil
1/2 tsp Sesame oil
Back:
Blend
1 T dijon mustard
1 T brown mustard
1 T honey
1 T olive oil
1 tsp Vinegar (rice)
Use Blender: Add oil last & slowly
(less
oil)
---
# Honey Mustard Dressing
*Makes 1 1/2 cups*
## Ingredients
### Main Dressing
- 1/3 cup honey
- 1/4 cup Dijon mustard
- 1 clove garlic, minced
- 2 Tbsp lemon juice
- 1/4 cup rice wine vinegar
- 1 cup canola oil
- 1/2 tsp sesame oil
### Less Oil Blended Version
- 1 Tbsp Dijon mustard
- 1 Tbsp brown mustard
- 1 Tbsp honey
- 1 Tbsp olive oil
- 1 tsp rice vinegar
## Instructions
### Main Dressing
1. Place the first 5 ingredients (honey, Dijon mustard, garlic, lemon juice, and rice wine vinegar) in a blender and process.
2. With blender running, add canola oil and sesame oil gradually.
### Less Oil Blended Version
1. Combine Dijon mustard, brown mustard, honey, and rice vinegar in a blender; process to combine.
2. Add olive oil last and slowly while blending. Note: use less oil if desired. -
Honey Mustard Dip
HONEY MUSTARD DIP BADCOCK CALENDAR 1992
1 cup mayonnaise
¼ cup Dijon mustard
¼ cup honey
Combine all ingredients. Cover and chill.
Makes 1½ cups.
Serve with chips, vegetables or over lettuce
wedges.
Card 1 Back: blank
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# Honey Mustard Dip
*Badcock Calendar — 1992*
*Makes 1 1/2 cups*
## Ingredients
- 1 cup mayonnaise
- 1/4 cup Dijon mustard
- 1/4 cup honey
## Instructions
1. Combine all ingredients.
2. Cover and chill.
3. Serve with chips, vegetables, or over lettuce wedges.
## Editor's Notes
- **"BADCOCK CALENDAR 1992"** — This recipe originates from a promotional calendar published by Badcock Home Furniture & More, a furniture retailer based in the southeastern United States. -
Honey Grahams Special
Here's what's cookin': Honey Grahams Special Serves: 10
Recipe from the kitchen of: Miriam B. Lao
2 cups chocolate pudding
48 Graham crackers
2 tablespoon sugar
1 cup heavy cream, whipped
1 teaspoon vanilla
Use packaged or home
made chocolate pudding
Whip cream, add sugar
and vanilla. Layer
Graham crackers
Back:
and pudding until about
6 layers high. Frost the
top and sides with the
whipped cream. Chill
several hours in the refrigerator
Slice thinly to serve.
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# Honey Grahams Special
*Recipe from the kitchen of Miriam B. Lao*
*Serves 10*
## Ingredients
- 2 cups chocolate pudding (packaged or homemade)
- 48 graham crackers
- 2 Tbsp sugar
- 1 cup heavy cream, whipped
- 1 tsp vanilla
## Instructions
1. Use packaged or homemade chocolate pudding.
2. Whip the cream, then add the sugar and vanilla.
3. Layer graham crackers and pudding until about 6 layers high.
4. Frost the top and sides with the whipped cream.
5. Chill several hours in the refrigerator.
6. Slice thinly to serve.