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Pecan Spice Cake
PECAN SPICE CAKE
2 3/4 c. sifted all-purpose flour
2 tsp. baking powder 2 tsp. ground cinnamon
1 tsp. baking soda ½ tsp. salt
½ tsp. ground ginger ¼ tsp. ground nutmeg
¼ tsp. ground cloves ¼ tsp. ground allspice
1 cup milk 2 tsp. vanilla
1 c. (2 sticks) unsalted butter, room temperatur
1 3/4 cups sugar
¼ c. firmly packed dark brown sugar
4 large egg yolks
1 3/4 cups grated carrots (about 2 large)
1 cup pecans (about 3 oz.) chopped
Card 1 Back:
5 large egg whit es
Pinch of Salt
Powdered sugar
(good served with ice cream)
Position rack in center of oven and preheat
to 350 degrees. Butter and flour 10" diameter
tube or bundt pan. Mix first 9 ingredients
in medium bowl. Mix milk and vanilla in
another bowl.
Using electric mixer, beat butter and 1 3/4
cup sugar in large bowl until light and fluffy.
Add brown sugar and beat until smooth, about
2 minutes. Add yolks 1 at a time and beat
after each addition. Stir in flour mixture
alternately with milk mixture. Mix carrots
Card 2 Front:
PECAN SPICE CAKE, CARD NO. 2
and chopped pecans into batter.
Using clean dry beater, beat whites and salt
in large bowl until stiff but not dry. Fold
into batter in 2 additions. Pour batter into
prepared pan. Bake until tester inserted
near center comes out clean, about 55 minutes.
Cool cake in pan 10 minutes. Turn out onto
rack and cool completely.
(Can be prepared 1 day ahead. Wrap tightly
with plastic.) Dust cake with powdered
sugar. Serve with ice cream, if desired.
Card 2 Back: blank
---
# Pecan Spice Cake
## Ingredients
- 2 3/4 cups sifted all-purpose flour
- 2 tsp baking powder
- 2 tsp ground cinnamon
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp ground allspice
- 1 cup milk
- 2 tsp vanilla
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 3/4 cups sugar
- 1/4 cup firmly packed dark brown sugar
- 4 large egg yolks
- 1 3/4 cups grated carrots (about 2 large)
- 1 cup pecans (about 3 oz.), chopped
- 5 large egg whites
- Pinch of salt
- Powdered sugar, for dusting
## Instructions
1. Position rack in center of oven and preheat to 350°F. Butter and flour a 10" diameter tube or bundt pan.
2. Mix first 9 ingredients (flour through allspice) in a medium bowl. Mix milk and vanilla in another bowl.
3. Using an electric mixer, beat butter and 1 3/4 cups sugar in a large bowl until light and fluffy. Add brown sugar and beat until smooth, about 2 minutes.
4. Add egg yolks 1 at a time, beating after each addition.
5. Stir in flour mixture alternately with milk mixture.
6. Mix carrots and chopped pecans into batter.
7. Using a clean dry beater, beat egg whites and pinch of salt in a large bowl until stiff but not dry. Fold into batter in 2 additions.
8. Pour batter into prepared pan. Bake until a tester inserted near the center comes out clean, about 55 minutes.
9. Cool cake in pan 10 minutes. Turn out onto rack and cool completely.
10. (Can be prepared 1 day ahead. Wrap tightly with plastic.) Dust cake with powdered sugar. Serve with ice cream, if desired. -
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. -
Chicken Broccoli Divan
CHICKEN BROCCOLI DIVAN CAMPBELL'S
MICROWAVABLE
1 lb. fresh broccoli, cut into spears, or 1 pkg.
(10 oz.) frozen broccoli spears, cooked and
drained.
1½ cups cubed cooked chicken or turkey
1 can Campbell's new Cream of Broccoli Soup
1/3 cup milk
½ cup shredded cheddar cheese
1 TB. butter, melted
2 TB. dry bread crumbs
1. In 9" pie plate or shallow casserole, arrange
broccoli; top with chicken. Combine soup
and milk; pour over chicken. Sprinkle with
cheese.
Card 1 Back:
2. Combine butter and bread crumbs; sprinkle
over cheese. Bake at 450 degrees for 15
minutes, or until hot. Or, cover with waxed
paper; microwave on HIGH 6 minutes, or until
hot, rotating dish halfway through heating.
Yield: 4 servings.
---
# Chicken Broccoli Divan
*Recipe by Campbell's*
*Yields 4 servings*
## Ingredients
- 1 lb. fresh broccoli, cut into spears, or 1 pkg. (10 oz.) frozen broccoli spears, cooked and drained
- 1 1/2 cups cubed cooked chicken or turkey
- 1 can Campbell's Cream of Broccoli Soup
- 1/3 cup milk
- 1/2 cup shredded cheddar cheese
- 1 Tbsp. butter, melted
- 2 Tbsp. dry bread crumbs
## Instructions
1. In a 9" pie plate or shallow casserole, arrange broccoli; top with chicken. Combine soup and milk; pour over chicken. Sprinkle with cheese.
2. Combine butter and bread crumbs; sprinkle over cheese.
3. **Oven method:** Bake at 450°F for 15 minutes, or until hot.
4. **Microwave method:** Cover with waxed paper; microwave on HIGH for 6 minutes, or until hot, rotating dish halfway through heating. -
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." -
Triple Chocolate Cookies
Card 1 Front:
TRIPLE CHOCOLATE COOKIES HERSHEY'S
½ c. (1 stick) butter or margarine, softened
3/4 cup granulated sugar
3/4 cup firmly packed brown sugar
1 teaspoon vanilla extract
2 eggs
1 tablespoon milk
2¼ cups all-purpose flour
1/3 cup Hershey's Cocoa
1 teaspoon baking soda
½ teaspoon salt
1 cup Hershey's Semi-Sweet Chocolat e Chips
1 bag (9 Oz.) Hershey's Kisses, or Kisses With
Card 1 Back:
Almonds, Milk Chocolates unwrapped
Heat oven to 350 degrees. In mixer bowl, beat
butter, granulated sugar, brown sugar, and vanil
until blended. Add eggs and milk; beat well.
Stir together flour, cocoa, baking soda & salt;
gradually add to butter mixture, blending well.
Stir in chocolate chips. Shape dough into 1-in.
balls. Place on ungreased cookie sheet. Bake
10-11 minutes. Cool 1 minute; remove to wire
rack. Press Kisses in center of each cookie.
Yield: About 4 dozen cookies.
---
# Triple Chocolate Cookies
*Recipe by Hershey's*
*Yields about 4 dozen cookies*
## Ingredients
- 1/2 cup (1 stick) butter or margarine, softened
- 3/4 cup granulated sugar
- 3/4 cup firmly packed brown sugar
- 1 tsp vanilla extract
- 2 eggs
- 1 Tbsp milk
- 2 1/4 cups all-purpose flour
- 1/3 cup Hershey's Cocoa
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup Hershey's Semi-Sweet Chocolate Chips
- 1 bag (9 oz.) Hershey's Kisses, or Kisses With Almonds, Milk Chocolates, unwrapped
## Instructions
1. Heat oven to 350°F.
2. In mixer bowl, beat butter, granulated sugar, brown sugar, and vanilla until blended.
3. Add eggs and milk; beat well.
4. Stir together flour, cocoa, baking soda, and salt; gradually add to butter mixture, blending well.
5. Stir in chocolate chips.
6. Shape dough into 1-inch balls. Place on ungreased cookie sheet.
7. Bake 10–11 minutes.
8. Cool 1 minute; remove to wire rack.
9. Press a Hershey's Kiss in the center of each cookie. -
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.