Browse Items (747 total)
Sort by:
-
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. -
Economy Meal Baked Spam
ECONOMY MEAL BAKED SPAM THE TAMPA TRIBUNE
1 can Spam Whole cloves
1 T. vinegar 1 T. brown sugar
1 tsp. prepared mustard
Cut crisscross lines on top of Spam and fill
with cloves. Mix remaining ingredients, pour
over Spam and bake in 350 degree oven for 20
minutes. Slice and dip juice over each slice.
Serves 3.
Card 1 Back: blank
---
# Economy Meal Baked Spam
*The Tampa Tribune*
*Serves 3*
## Ingredients
- 1 can Spam
- Whole cloves
- 1 Tbsp vinegar
- 1 Tbsp brown sugar
- 1 tsp prepared mustard
## Instructions
1. Cut crisscross lines on top of Spam and fill with cloves at line intersections.
2. Mix remaining ingredients (vinegar, brown sugar, and mustard) and pour over Spam.
3. Bake in a 350°F oven for 20 minutes.
4. Slice and dip juice over each slice. -
Mix-Ups Sandwiches
MIX-UPS, SANDWICHES THE TAMPA TRIBUNE
1 can Spam ½ tsp. prepared mustard
1 c. grated cheddar 1 sm. onion, chopped
cheese Hot dog buns
2 boiled eggs, diced
¼ c. mayonnaise or salad dressing
Cube Spam. Stir in cheese, eggs, mayonnaise,
onion and mustard. Spoon into hot dog buns.
Wrap in foil. Seal tightly. Place on cookie
sheet. Bake 15 minutes at 400 degrees until
heated.
Card 1 Back: blank
---
# Mix-Ups Sandwiches
*The Tampa Tribune*
## Ingredients
- 1 can Spam
- 1 cup grated cheddar cheese
- 2 boiled eggs, diced
- 1/4 cup mayonnaise or salad dressing
- 1/2 tsp prepared mustard
- 1 small onion, chopped
- Hot dog buns
## Instructions
1. Cube Spam.
2. Stir in cheese, eggs, mayonnaise, onion, and mustard.
3. Spoon into hot dog buns.
4. Wrap in foil. Seal tightly.
5. Place on cookie sheet.
6. Bake 15 minutes at 400°F until heated. -
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.
---
# 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. -
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. -
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. -
Best Oatmeal Cookies
BEST OATMEAL COOKIES QUAKER
1½ c. margarine 3/4 packed brwn. sugar
½ c. granulated sugar 1 egg
1 tsp. vanilla 1½ c. all-purpose flour
1 tsp. baking soda 1 tsp. salt
1 tsp. cinnamon ¼ tsp. nutmeg
3 c. Quaker Oats (quick or old-fashioned, un-
cooked.
Heat oven to 375 F. Beat together margarine and
sugar until light and fluffy. Beat in egg and
vanilla. Combine flour, baking soda, salt and
spices; add to margarine mixture, mixing well.
Stir in oats. Drop by rounded tablespoonfuls
onto ungreased cookie sheet. Bake 8-9 minutes
Card 1 Back:
for a chewy cookie, 10-11 minutes for a crisp
cookie. Cool 1 minute on cookie sheet; remove
to wire cooling rack. Store in tightly covered
container.
VARIATIONS: Add any one or combination of two of the
following ingredients, if desired: 1 cup rai-
sins, chopped nuts, or semi-sweet chocolate,
butterscotch or peanut butter flavored pieces.
---
# Best Oatmeal Cookies
*Recipe by Quaker*
## Ingredients
- 1 1/2 cups margarine
- 3/4 cup packed brown sugar
- 1/2 cup granulated sugar
- 1 egg
- 1 tsp vanilla
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 3 cups Quaker Oats (quick or old-fashioned, uncooked)
## Instructions
1. Heat oven to 375°F.
2. Beat together margarine and sugar until light and fluffy.
3. Beat in egg and vanilla.
4. Combine flour, baking soda, salt, and spices; add to margarine mixture, mixing well.
5. Stir in oats.
6. Drop by rounded tablespoonfuls onto ungreased cookie sheet.
7. Bake 8–9 minutes for a chewy cookie, 10–11 minutes for a crisp cookie.
8. Cool 1 minute on cookie sheet; remove to wire cooling rack.
9. Store in tightly covered container.
### Variations
Stir in any one, or a combination of two, of the following ingredients if desired: 1 cup raisins, chopped nuts, or semi-sweet chocolate, butterscotch, or peanut butter flavored pieces. -
Prize Winning Meat Loaf
PRIZE WINNING MEAT LOAF QUAKER
1 cup tomato juice
3/4 cup Quaker Oats (Quick or old-fashioned,
uncooked
1 egg, beaten
¼ cup chopped onion
1 teaspoon salt
¼ teaspoon pepper
1½ pound lean ground beef
Heat oven to 350 F. Combine all ingredients ex-
cept ground beef; mix well. Add ground beef; mix
lightly but thoroughly. Press into 8x4" loaf
pan. Bake 1 hour. Let stand 5 minutes before
serving.
Card 1 Back: blank
---
# Prize Winning Meat Loaf
*Recipe by Quaker*
## Ingredients
- 1 cup tomato juice
- 3/4 cup Quaker Oats (Quick or old-fashioned, uncooked)
- 1 egg, beaten
- 1/4 cup chopped onion
- 1 tsp salt
- 1/4 tsp pepper
- 1 1/2 lb lean ground beef
## Instructions
1. Heat oven to 350°F.
2. Combine all ingredients except ground beef; mix well.
3. Add ground beef; mix lightly but thoroughly.
4. Press into 8x4" loaf pan.
5. Bake 1 hour.
6. Let stand 5 minutes before serving. -
Caesar Salad
CAESAR SALAD REESE
1 head romaine, washed, dried and chilled
2 tablespoons Parmesan cheese
½ large fresh lemon
½ teaspoon dry mustard
3 tablespoons olive oil
1 can anchovy fillets
1 clove garlic, cut
1 egg, coddled for 1 minute
Dash of tabasco, optional
Salt
Fresh ground pepper
Caesar salad croutons
Rub wooden salad bowl with garlic; add greens.
Card 1 Back:
Squeeze lemon over lettuce; sprinkle with
cheese, dry mustard, salt, pepper and tabasco.
Pour olive oil over all. Place anchovies and
croutons on top. Break egg into salad bowl
and toss.
Serve at once.
Serves 4.
---
# Caesar Salad
*Recipe by Reese*
*Serves 4*
## Ingredients
- 1 head romaine, washed, dried and chilled
- 2 Tbsp Parmesan cheese
- 1/2 large fresh lemon
- 1/2 tsp dry mustard
- 3 Tbsp olive oil
- 1 can anchovy fillets
- 1 clove garlic, cut
- 1 egg, coddled for 1 minute
- Dash of Tabasco, optional
- Salt, to taste
- Fresh ground pepper, to taste
- Caesar salad croutons
## Instructions
1. Rub a wooden salad bowl with the cut garlic clove; add the romaine greens.
2. Squeeze the lemon over the lettuce.
3. Sprinkle with Parmesan cheese, dry mustard, salt, pepper, and Tabasco.
4. Pour olive oil over all.
5. Place anchovies and croutons on top.
6. Break the coddled egg into the salad bowl and toss.
7. Serve at once. -
Easy Bittersweet Sauce
Card 1 Front:
EASY BITTERSWEET SAUCE HERSHEY'S
2 bars (2 oz.) HERSHEY'S Unsweetened Baking
Chocolate, broken into pieces
1/3 cup water
3/4 cup sugar
¼ cup (½ stick) butter or margarine
½ teaspoon vanilla extract
In small saucepan over low heat, melt chocolate
in water, stirring constantly. Add sugar.
Bring to a boil, stirring constantly; boil and
stir until sugar is completely dissolved and
mixture is slightly thickened. Remove from
heat, stir in butter and vanilla. Cool
Card 1 Back:
slightly; serve warm over ice cream or other
desserts. Cover; refrigerate leftovers.
Yield: About 1 cup.
To reheat, cook over low heat, stirring con-
stantly, until warm.
---
# Easy Bittersweet Sauce
*Recipe by Hershey's*
*Yields about 1 cup*
## Ingredients
- 2 bars (2 oz.) Hershey's Unsweetened Baking Chocolate, broken into pieces
- 1/3 cup water
- 3/4 cup sugar
- 1/4 cup (1/2 stick) butter or margarine
- 1/2 tsp vanilla extract
## Instructions
1. In a small saucepan over low heat, melt chocolate in water, stirring constantly.
2. Add sugar. Bring to a boil, stirring constantly; boil and stir until sugar is completely dissolved and mixture is slightly thickened.
3. Remove from heat; stir in butter and vanilla.
4. Cool slightly; serve warm over ice cream or other desserts.
5. Cover; refrigerate leftovers.
6. To reheat, cook over low heat, stirring constantly, until warm. -
Chocolate Flavor for Ice Tupps Popsicles
CHOCOLATE FLAVOR FOR ICE TUPPS POPSYCLES
1 quart chocolate milk
2 egg yolks, 2 level rocker scoops of sugar,
Put all ingredients into 50 oz. handolier,
shake and pour into ice tups for delicious
fudge cycles.
Card 1 Back: blank
---
# Chocolate Flavor for Ice Tupps Popsicles
## Ingredients
- 1 quart chocolate milk
- 2 egg yolks
- 2 level rocker scoops of sugar
## Instructions
1. Put all ingredients into the 50 oz. handolier.
2. Shake to combine.
3. Pour into ice tups (popsicle molds).
4. Freeze for delicious fudge cycles (fudgsicles).
## Editor's Notes
- **"POPSYCLES"** — clear phonetic spelling of "popsicles"; transcribed as written in title, corrected to "Popsicles" in Markdown heading for clarity.
- **"rocker scoops"** — this appears to be a proprietary or colloquial term for a measuring scoop used with the specific equipment described. The exact volume is unknown. The term is transcribed as written.
- **"handolier"** — likely a brand name or trade term for a shaker/mixing container used with the Ice Tupps popsicle-making system. The 50 oz. size is noted as written.
- **"ice tups"** — the Ice Tupps brand popsicle mold system, a mid-century product. "Tups" appears to be the brand's spelling for their molds/tubes.
- **"fudge cycles"** — phonetic spelling of "fudgsicles"; transcribed as written.