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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. -
Vanilla "Philly" Frosting for Graham Cracker Cake
VANILLA "PHILLY" FROSTING THE TAMPA TRIBUNE
FOR GRAHAM CRACKER CAKE
1 8-ounce package cream cheese
1 tablespoon milk
1 teaspoon vanilla
Dash of salt
5½ cups sifted confectioners' sugar
Blend together softened cream cheese, milk,
vanilla, and salt. Add sugar, 1 cup at a time.
Mix well after each addition. Frosts 2 8-9" cake
Card 1 Back: blank
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# Vanilla "Philly" Frosting for Graham Cracker Cake
*The Tampa Tribune*
*Frosts 2 8–9" cakes*
## Ingredients
- 1 8-ounce package cream cheese, softened
- 1 Tbsp milk
- 1 tsp vanilla
- Dash of salt
- 5 1/2 cups sifted confectioners' sugar
## Instructions
1. Blend together softened cream cheese, milk, vanilla, and salt.
2. Add sugar, 1 cup at a time.
3. Mix well after each addition. -
Ultimate Chocolate Chip Cookies
Card 1 Front:
ULTIMATE CHOCOLATE CHIP COOKIES CRISCO
3/4 cup butter Crisco shortening
1¼ cups firmly packed light brown sugar
2 tablespoons milk
1 tablespoon vanilla
1 egg
1 3/4 cups all-purpose flour
1 teaspoon salt
3/4 teaspoon baking soda
1 cup semi-sweet chocolate chips
1 cup coarsely chopped pecans (optional)
1. Heat oven to 375 degrees. Place sheets of
Card 1 Back:
foil on countertop for cooling cookies.
2. Combine shortening, brown sugar, milk and
vanilla in large bowl. Beat at medium speed
of electric mixer until well blended. Beat egg
into creamed mixture.
3. Combine flour, salt, and baking soda. Mix
into creamed mixture just until blended.
Stir in chocolate chips and nuts.
4. Drop rounded tablespoonfuls of dough 3 inches
apart onto ungreased baking sheet.
5. Bake one baking sheet at a time at 375 de-
grees for 8-10 minutes for chewy cookies, or
1 for crisp cookies. DO NOT OVERBAKE! Cool
2 minutes on baking sheet. Remove cookes
to foil to cool completely.
Makes about 3 dozen cookies.
---
# Ultimate Chocolate Chip Cookies
*Recipe by Crisco*
*Makes about 3 dozen cookies*
## Ingredients
- 3/4 cup butter Crisco shortening
- 1 1/4 cups firmly packed light brown sugar
- 2 Tbsp milk
- 1 Tbsp vanilla
- 1 egg
- 1 3/4 cups all-purpose flour
- 1 tsp salt
- 3/4 tsp baking soda
- 1 cup semi-sweet chocolate chips
- 1 cup coarsely chopped pecans (optional)
## Instructions
1. Heat oven to 375°F. Place sheets of foil on countertop for cooling cookies.
2. Combine shortening, brown sugar, milk, and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Beat egg into creamed mixture.
3. Combine flour, salt, and baking soda. Mix into creamed mixture just until blended. Stir in chocolate chips and nuts.
4. Drop rounded tablespoonfuls of dough 3 inches apart onto ungreased baking sheet.
5. Bake one baking sheet at a time at 375°F for 8–10 minutes for chewy cookies, or longer for crisp cookies. DO NOT OVERBAKE! Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely. -
Turkey, Thankfully Simple — Reynolds Cooking Bag
TURKEY, THANKFULLY SIMPLE-REYNOLDS COOKING BAG
1 tablespoon flour
1 turkey size (19x23½")Reynolds Oven Cooking Bag
1 medium onion, sliced
2 stalks celery, sliced
16-20 pound turkey, thawed and rinsed
2 tablespoons vegetable oil
Preheat oven to 350 degress. Shake flour in
Reynolds Oven Cooking Bag; place in roasting
pan at least 2 inches deep. Place onion and
celery in bag, Remove neck and giblets.
Lightly stuff, if desired. Brush with oil.
Card 1 Back:
Place turkey in the bag. Close bag with nylon
tie; make 6 half-inch slits in top. Insert
meat thermometer through slit in bag into thigh.
Bake to 180 degrees for 2 3/4 to 3¼ hours. Add
½ hour for stuffed turkey.
Makes: 16-20 servings.
---
# Turkey, Thankfully Simple — Reynolds Cooking Bag
*Makes 16–20 servings*
## Ingredients
- 1 Tbsp flour
- 1 turkey-size (19x23 1/2") Reynolds Oven Cooking Bag
- 1 medium onion, sliced
- 2 stalks celery, sliced
- 16–20 pound turkey, thawed and rinsed
- 2 Tbsp vegetable oil
## Instructions
1. Preheat oven to 350°F.
2. Shake flour in Reynolds Oven Cooking Bag; place bag in a roasting pan at least 2 inches deep.
3. Place onion and celery in bag.
4. Remove neck and giblets from turkey. Lightly stuff, if desired. Brush turkey with oil.
5. Place turkey in the bag. Close bag with nylon tie; make 6 half-inch slits in the top of the bag.
6. Insert meat thermometer through a slit in the bag into the thigh.
7. Bake until the internal temperature reaches 180°F, approximately 2 3/4 to 3 1/4 hours. Add 1/2 hour for a stuffed turkey. -
Turkey Meat Loaf, Diner-Style
Card 1 Front:
TURKEY MEAT LOAF, DINER-STYLE BON APPETIT 11-90
2 tsp. olive oil 1 onion, chopped
1 carrot, chopped 1 celery stalk, chopped
3 mushrooms, chopped 2 garlic cloves, minced
1 green onion, 1 tsp. fresh thyme leaves
thinly sliced or ¼ tsp. dried
Salt & pepper 2 TB. chopped parsley
2/3 c. drained canned 1 TB balsamic vinegar or
tomatoes, 2 TB juices red wine vinegar
reserved 1 TB dark brown sugar
Dash of hot pepper ½ c. fresh breadcrumbs
sauce (Tabasco) 1 egg, beaten to blend
1½ lbs. ground turkey
Heat 1¼ tsp. oil in heavy large nonstick
skillet over medium-high heat. Add onion,
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carrot, celery, mushrooms garlic, green onion
and thyme. Season with salt and pepper. Saute
until vegetables begin to color, about 6 min.
Transfer to medium bowl. Add parsley. Cool
Cool mixture slightly.
Position rack in center of oven and preheat to
375 degrees. Combine tomatoes and 2 TB reserved
juices, vinegar, sugar and hot pepper sauce in
large bowl. Mash mixture with fork, finely
breaking up tomatoes. Lightly mix in bread-
crumbs and egg, then turkey. Gently stir in
vegetable mixture.
Transfer mixture to nonstick or lightly oiled
loaf pan. Brush surface with 3/4 tsp. olive
oil. Bake about 1 hour. Let stand 10 min.
---
# Turkey Meat Loaf, Diner-Style
*Bon Appétit, November 1990*
## Ingredients
- 2 tsp. olive oil (divided: 1-1/4 tsp. for sautéing, 3/4 tsp. for brushing)
- 1 onion, chopped
- 1 carrot, chopped
- 1 celery stalk, chopped
- 3 mushrooms, chopped
- 2 garlic cloves, minced
- 1 green onion, thinly sliced
- 1 tsp. fresh thyme leaves, or 1/4 tsp. dried
- Salt & pepper
- 2 Tbsp. chopped parsley
- 2/3 cup drained canned tomatoes, 2 Tbsp. juices reserved
- 1 Tbsp. balsamic vinegar or red wine vinegar
- 1 Tbsp. dark brown sugar
- Dash of hot pepper sauce (Tabasco)
- 1/2 cup fresh breadcrumbs
- 1 egg, beaten to blend
- 1-1/2 lbs. ground turkey
## Instructions
1. Heat 1-1/4 tsp. olive oil in a heavy large nonstick skillet over medium-high heat.
2. Add onion, carrot, celery, mushrooms, garlic, green onion, and thyme. Season with salt and pepper. Sauté until vegetables begin to color, about 6 minutes.
3. Transfer to a medium bowl. Add parsley. Cool mixture slightly.
4. Position rack in center of oven and preheat to 375°F.
5. Combine tomatoes and 2 Tbsp. reserved juices, vinegar, sugar, and hot pepper sauce in a large bowl. Mash mixture with a fork, finely breaking up tomatoes.
6. Lightly mix in breadcrumbs and egg, then turkey. Gently stir in vegetable mixture.
7. Transfer mixture to a nonstick or lightly oiled loaf pan. Brush surface with 3/4 tsp. olive oil.
8. Bake about 1 hour. Let stand 10 minutes before serving. -
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. -
The Great Raisin Cookie
Card 1 Front:
THE GREAT RAISIN COOKIE KELLOGG'S
2 cups Raisin Bran cereal crushed to 1½ cups
3/4 cup whole wheat flour
1¼ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
3/4 cup margarine
2/3 cup granulated sugar
½ cup firmly packed brown sugar
2 eggs
1 teaspoon vanilla
½ cup raisins
1. Combine Raisin Bran cereal, flours, baking
soda, and cinnamon. Set aside.
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2. In large mixer bowl, beat margarine, granu-
lated sugar and brown sugar until light and
fluffy. Add eggs and vanilla. Beat well.
Stir in flour mixture. Mix thoroughly. Add
raisins. Drop by level ¼ cup measure onto un-
greased cookie sheet.
3. Bake at 325 degrees for 15 minutes or until
lightly browned.
Yield: 16 cookies.
Here's a cookie that's not only great tasting
but also has the goodness of Raisin Bran.
---
# The Great Raisin Cookie
*Recipe by Kellogg's*
*"Here's a cookie that's not only great tasting but also has the goodness of Raisin Bran."*
*Yields 16 cookies*
## Ingredients
- 2 cups Raisin Bran cereal, crushed to 1 1/2 cups
- 3/4 cup whole wheat flour
- 1 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp cinnamon
- 3/4 cup margarine
- 2/3 cup granulated sugar
- 1/2 cup firmly packed brown sugar
- 2 eggs
- 1 tsp vanilla
- 1/2 cup raisins
## Instructions
1. Combine Raisin Bran cereal, flours, baking soda, and cinnamon. Set aside.
2. In a large mixer bowl, beat margarine, granulated sugar, and brown sugar until light and fluffy. Add eggs and vanilla. Beat well. Stir in flour mixture. Mix thoroughly. Add raisins.
3. Drop by level 1/4 cup measure onto an ungreased cookie sheet.
4. Bake at 325°F for 15 minutes or until lightly browned. -
Tangy Creamed Crabmeat
TANGY CREAMED CRABMEAT FLORIDA SEAFOOD
Florida Department of Natural Resources
Bureau of Marketing and Extensions Services
3900 Commonwealth Blvd.
Tallahassee Florida 32303
1 pound blue crab meat, fresh or frozen
1 package (10 oz.) frozen green peas
½ cup chopped onion
¼ cup chopped green pepper
1 can (6 oz.) sliced mushrooms, drained
4 tablespoons margarine or vegetable oil
1 cup mayonnaise
1 cup plain yogurt
1 teaspoon salt
1/8 teaspoon pepper
Card 1 Back:
1 tablespoon chopped pimento
3 cups cooked rice
thaw crab meat if frozen. Remove any remaining
shell or cartilage. Cook peas according to di-
rections on package. Drain. In large fry pan,
cook onion, green pepper and mushrooms in marga-
rine until tender. Combine remaining ingred-
ients except rice, and simmer until thoroughly
heated, stirring occasionally.
Serve over rice.
Makes 6 servings.
---
# Tangy Creamed Crabmeat
*Recipe by Florida Department of Natural Resources, Bureau of Marketing and Extensions Services*
*Makes 6 servings*
## Ingredients
- 1 pound blue crab meat, fresh or frozen
- 1 package (10 oz.) frozen green peas
- 1/2 cup chopped onion
- 1/4 cup chopped green pepper
- 1 can (6 oz.) sliced mushrooms, drained
- 4 Tbsp margarine or vegetable oil
- 1 cup mayonnaise
- 1 cup plain yogurt
- 1 tsp salt
- 1/8 tsp pepper
- 1 Tbsp chopped pimento
- 3 cups cooked rice
## Instructions
1. Thaw crab meat if frozen. Remove any remaining shell or cartilage.
2. Cook peas according to directions on package. Drain.
3. In a large fry pan, cook onion, green pepper, and mushrooms in margarine until tender.
4. Combine remaining ingredients except rice, and simmer until thoroughly heated, stirring occasionally.
5. Serve over rice. -
Swedish Love Knot Legend
SWEDISH LOVE KNOT LEGEND CRACKER BARRELL
In every home where I am found
Love and happiness will abound.
Card 1 Back: blank
Card 2 Front:
$6.99
134111
045 49
Card 2 Back:
SWEDISH LOVE KNOT
LEGEND
In every home where I am found
Love and happiness will abound
MADE IN USA © JLB
---
# Swedish Love Knot Legend
*Recipe by J.L.B.*
## Editor's Notes
This is not a recipe card in the traditional sense. The card contains no ingredients, no quantities, and no instructions. It is a product hang tag sold through Cracker Barrel (spelled "CRACKER BARRELL" on the typed reference card) for a decorative item called a "Swedish Love Knot," accompanied by a two-line folk legend or motto: *"In every home where I am found / Love and happiness will abound."* -
Super Chocolate Mousse
Card 1 Front:
SUPER CHOCOLATE MOUSSE
1 12-oz. pkg. (2 c.) semi-sweet chocolate mor-
sels
1 cup sugar, divided
1/4 c. water
1/4 c. brandy
4 egg yolks, beaten
1 1/2 c. heavy cream
1 measuring tablespoon vanilla extract
6 egg whites
Garnish (Optional) - whipped cream
In lg. heavy saucepan, combine chocl morsels,
1/2 c. sugar, water and brandy. Cook over low
heat until morsels melt and mixture is smooth;
stirring constantly. Bring just to a boil
over low heat; stirring occasionally.
Card 1 Back:
Remove from heat; set aside. In lg. bowl,
gradually beat melted chocolate mixture into bea
ten egg yolks, using a wire whisk. Beat until
smooth. Chill chocolate mixxture over ice
bath for about 10 minutes or until mixture
mounds from spoon; stirring occasionally.
In sm. chilled bowl, beat heavy cream and
vanilla until stiff peaks form; set aside.
In lg. bowl, beat egg whites until soft peaks
form. Gradually add remaining 1/2 c. of sugar,
beating until stiff peaks form. Gr
Gradually fold a small amount of beaten egg
whites into chilled chocolater mixture. Then
fold in remaining egg whites. Fold in whipped
cream. Pour into 8-cup souffle dish.
Chill in refrigerator several hours. Garnish
with rosettes of whipped cream. 15-16 servings.
---
# Super Chocolate Mousse
*Makes 15–16 servings*
## Ingredients
- 1 (12-oz.) pkg. (2 cups) semi-sweet chocolate morsels
- 1 cup sugar, divided
- 1/4 cup water
- 1/4 cup brandy
- 4 egg yolks, beaten
- 1 1/2 cups heavy cream
- 1 Tbsp vanilla extract
- 6 egg whites
- Whipped cream, for garnish (optional)
## Instructions
1. In a large, heavy saucepan, combine chocolate morsels, 1/2 cup sugar, water, and brandy. Cook over low heat until morsels melt and mixture is smooth, stirring constantly. Bring just to a boil over low heat, stirring occasionally.
2. Remove from heat; set aside. In a large bowl, gradually beat melted chocolate mixture into beaten egg yolks using a wire whisk. Beat until smooth.
3. Chill chocolate mixture over an ice bath for about 10 minutes, or until mixture mounds from a spoon, stirring occasionally.
4. In a small chilled bowl, beat heavy cream and vanilla until stiff peaks form; set aside.
5. In a large bowl, beat egg whites until soft peaks form. Gradually add remaining 1/2 cup of sugar, beating until stiff peaks form.
6. Gradually fold a small amount of beaten egg whites into the chilled chocolate mixture. Then fold in remaining egg whites. Fold in whipped cream.
7. Pour into an 8-cup soufflé dish.
8. Chill in refrigerator several hours. Garnish with rosettes of whipped cream before serving. -
Summer Mint Pie
SUMMER MINT PIE BADCOCK CALENDAR 1992
1 chocolate crumb crust
1 quart mint chocolate chip ice cream
1 jar hot fudge sauce, 12 oz., room temperature
1 container whipped cream, 4 oz.
Fill crumb crust with 1½ cups softened ice
cream. Freeze to harden. Spread 3/4 cup fudge
topping on hardened ice cream. Freeze. Repeat
with a second layer using 1½ cups ice cream.
Spread with whipped cream, garnish with choco-
late curls and serve frozen.
Yield: 6 servings.
Card 1 Back: blank
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# Summer Mint Pie
*Badcock Calendar — 1992*
*Yields 6 servings*
## Ingredients
- 1 chocolate crumb crust
- 1 quart mint chocolate chip ice cream
- 1 jar (12 oz.) hot fudge sauce, room temperature
- 1 container (4 oz.) whipped cream
## Instructions
1. Fill crumb crust with 1 1/2 cups softened ice cream.
2. Freeze until hardened (1-2 hours).
3. Spread 3/4 cup hot fudge topping over hardened ice cream.
4. Freeze again until set (1-2 hours).
5. Repeat with a second layer using 1 1/2 cups ice cream.
6. Spread whipped cream over the top and garnish with chocolate curls.
7. Serve frozen. -
Squirrel and Biscuits
SQUIRREL AND BISCUITS THE TAMPA TRIBUNE, 7/28/77
2 or 3 squirrels
½ cup flour
3 tablespoons butter
1 cup chopped onion
1 teaspoon salt
¼ teaspoon pepper
Make a pan of your favorite biscuits; bake
and set aside.
Coat squirrels with flour and saute in melted
butter until brown. Add about a quart of boil-
ing water, onions, and salt & pepper. Cover
and simmer for 1 hour.
Split the biscuits and arrange them on top
Card 1 Back:
of the meat. Cover and cook 15 minutes more.
Remove meat and biscuits onto platter. Blend
1 tablespoon flour and 1 tablespoon butter and
add to the liquid, mixing well. Cook until
slightly thickened. Pour over squirrel and
biscuits and serve.
-Estate of Ella Ralls
---
# Squirrel and Biscuits
*From the kitchen of Ella Ralls, Arcadia, FL via The Tampa Tribune — July 28, 1977*
## Ingredients
- 2 or 3 squirrels
- 1/2 cup flour
- 3 Tbsp butter
- 1 cup chopped onion
- 1 tsp salt
- 1/4 tsp pepper
### For the Gravy
- 1 Tbsp flour
- 1 Tbsp butter
### Biscuits
- 1 pan of your favorite biscuits (homemade or prepared)
## Instructions
1. Make a pan of your favorite biscuits; bake and set aside.
2. Coat squirrels with flour and sauté in melted butter until brown.
3. Add about a quart of boiling water, onions, and salt and pepper.
4. Cover and simmer for 1 hour.
5. Split the biscuits and arrange them on top of the meat.
6. Cover and cook 15 minutes more.
7. Remove meat and biscuits onto a platter.
8. Blend 1 Tbsp flour and 1 Tbsp butter and add to the liquid, mixing well.
9. Cook until slightly thickened.
10. Pour gravy over squirrel and biscuits and serve.