Browse Items (15 total)
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Lighter Banana Bread
LIGHTER BANANA BREAD THE TAMPA TRIBUNE
3 ripe bananas ½ tsp. ground nutmeg
1 TB. lemon juice ½ tsp. ground cloves
2 cups flour 1 egg and 2 egg whites
1½ tsp. baking powder 3/4 cup sugar
½ tsp. baking soda ½ cup vegetable oil
½ teaspoon salt 2 TB. buttermilk
Spray a 9x95" loaf pan with cooking spray. Line
the pan with wax paper and spray again. Puree
bananas with lemon juice. Stir together the
flour, baking powder, soda, salt, nutmeg and
cloves. Beat together the egg, egg whites,
sugar, oil and buttermilk. Beat in the banana.
Slowly add the flour mixture, mixing just until
Card 1 Back:
blended. Transfer to the prepared pan and bake
in a preheated 350-degree oven for 1 hour.
Let cool in the pan 5 minutes before unmolding.
Cool on a rack before cutting.
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# Lighter Banana Bread
*The Tampa Tribune*
## Ingredients
- 3 ripe bananas
- 1 Tbsp. lemon juice
- 2 cups flour
- 1 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1/2 tsp. ground nutmeg
- 1/2 tsp. ground cloves
- 1 egg and 2 egg whites
- 3/4 cup sugar
- 1/2 cup vegetable oil
- 2 Tbsp. buttermilk
## Instructions
1. Spray a 9x5" loaf pan with cooking spray. Line the pan with wax paper and spray again.
2. Puree bananas with lemon juice.
3. Stir together the flour, baking powder, baking soda, salt, nutmeg, and cloves.
4. Beat together the egg, egg whites, sugar, oil, and buttermilk.
5. Beat in the banana mixture.
6. Slowly add the flour mixture, mixing just until blended.
7. Transfer to the prepared pan and bake in a preheated 350°F oven for 1 hour.
8. Let cool in the pan 5 minutes before unmolding.
9. Cool on a rack before cutting. -
Spy Wednesday Biscuits
SPY WEDNESDAY BISCUITS THE TAMPA TRIBUNE
½ cup currants 1 teaspoon salt
1 pkg. active dry yeast 1 c. chilled vegetable
1 c. warm water shortening, cut into
4 cups flour bits
½ cup sugar 1 cup buttermilk
1 tsp. baking soda 2/3 c. butter, melted
4 tsp. baking powder and cooled
Place currants in a dish, cover with hot water
and set aside.
Mix yeast with 1 cup of warm water in a bowl,
and set aside for 5 minutes, until frothy.
Sift flour, sugar, baking soda, baking powder
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and salt together in a bowl. Cut in shortening
with a pastry blender until the mixture has the
texture of coarse cornmeal. Or use a food pro-
cessor.
Drain currants, and mix into the dough. Lightly
stir in the yeast mixture and the buttermilk
just until ingredients are moist. Transfer
dough to a floured surface and knead gently.
Line 2 lg. baking sheets with parchment paper.
Roll or pat the dough into a rectangle about ½"
thick. Cut rounds with a 2½" biscuit cutter.
Scraps can be gently kneaded together and rolled
and cut. Dip each cut biscuit into the melted
butter; place them 1" apart on the parchment.
Card 2 Front:
SPY WEDNESDAY BISCUITS, CARD NUMBER 2
Set aside to rise.
Preheat oven to 425 degrees. Bake about 15
minutes, until golden brown. Serve warm.
Yields: about 40 biscuits.
Card 2 Back: blank
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# Spy Wednesday Biscuits
*The Tampa Tribune*
*Yields about 40 biscuits*
## Ingredients
- 1/2 cup currants
- 1 pkg. active dry yeast
- 1 cup warm water
- 4 cups flour
- 1/2 cup sugar
- 1 tsp. baking soda
- 4 tsp. baking powder
- 1 tsp. salt
- 1 cup chilled vegetable shortening, cut into bits
- 1 cup buttermilk
- 2/3 cup butter, melted and cooled
## Instructions
1. Place currants in a dish, cover with hot water, and set aside.
2. Mix yeast with 1 cup of warm water in a bowl, and set aside for 5 minutes, until frothy.
3. Sift flour, sugar, baking soda, baking powder, and salt together in a bowl. Cut in shortening with a pastry blender until the mixture has the texture of coarse cornmeal. Or use a food processor.
4. Drain currants and mix into the dough. Lightly stir in the yeast mixture and the buttermilk just until ingredients are moist. Transfer dough to a floured surface and knead gently.
5. Line 2 large baking sheets with parchment paper. Roll or pat the dough into a rectangle about 1/2" thick. Cut rounds with a 2 1/2" biscuit cutter. Scraps can be gently kneaded together, rolled, and cut.
6. Dip each cut biscuit into the melted butter and place them 1" apart on the parchment.
7. Set aside to rise.
8. Preheat oven to 425°F. Bake about 15 minutes, until golden brown. Serve warm. -
Red Velvet Cake / Red Velvet Cake Frosting
RED VELVET CAKE THE TAMPA TRIBUNE
2 cups oil 2 teaspoons cocoa
1½ cups sugar 1 oz. red food coloring
2 eggs 1½ teaspoons salt
2½ cups plain flour 1 teaspoon baking soda
1 cup buttermilk 1 teaspoon vanilla
Cream oil and sugar; add eggs and beat well. Add
alternately flour and buttermilk. Add cocoa,
red coloring, salt, soda and vanilla. Mix well.
Pour into 2 greased and floured cake pans, or
1 long pan. Bake at 350 degrees for 20-30
minutes or until tester comes out clean when
Card 1 Back:
inserted in center of cake. Frost with Red
Velvet Frosting.
Card 2 Front:
RED VELVET CAKE FROSTING THE TAMPA TRIBUNE
1 8 ounce package of cream cheese
1 stick butter or margarine
1 box confectioners' sugar
½ teaspoon vanilla
½ cup chopped nuts
Melt cream cheese and butter over medium heat
and add sugar and vanilla. Beat well. Add
nuts and spread on cake.
Card 2 Back: blank
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# Red Velvet Cake
*The Tampa Tribune*
## Ingredients
### Cake
- 2 cups oil
- 1 1/2 cups sugar
- 2 eggs
- 2 1/2 cups plain flour
- 1 cup buttermilk
- 2 tsp cocoa
- 1 oz red food coloring
- 1 1/2 tsp salt
- 1 tsp baking soda
- 1 tsp vanilla
### Frosting
- 1 (8 oz) package cream cheese
- 1 stick butter or margarine
- 1 box confectioners' sugar
- 1/2 tsp vanilla
- 1/2 cup chopped nuts
## Instructions
### Cake
1. Cream oil and sugar; add eggs and beat well.
2. Add flour and buttermilk alternately.
3. Add cocoa, red coloring, salt, baking soda, and vanilla. Mix well.
4. Pour into 2 greased and floured cake pans, or 1 long pan.
5. Bake at 350°F for 20–30 minutes, or until a tester inserted in the center of the cake comes out clean.
### Frosting
1. Melt cream cheese and butter over medium heat.
2. Add confectioners' sugar and vanilla. Beat well.
3. Add chopped nuts and spread on cake.
### Assembly
1. Once cake has cooled, frost with Red Velvet Frosting. -
Rhubarb Cake
Card 1 Front:
Rhubarb Cake. mrs. Search.
2 C. Chopped Rhubarb + ½ Cup Sugar.
½ Cup Shortening
1½ Cup. Sugar
1 - egg
2 Cup. flour 1 Cup Buttermilk
1 -teasp. soda 1 teasp. vanilla
1 -teasp. Salt
1 teasp. Cinnamon Mix rhubarb —
Card 1 Back:
and ½ C. sugar, set aside.
Cream shortening and 1½ cup sugar
until light and fluffy. Add egg.
Sift dry ingredients, add to mixture
alternately with Buttermilk and vanilla.
Pour into 9 x 13 pan Bake (350°)
35 min.
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# Rhubarb Cake
*Recipe from the kitchen of Mrs. Search*
## Ingredients
- 2 cups chopped rhubarb
- 1/2 cup sugar (for rhubarb mixture)
- 1/2 cup shortening
- 1 1/2 cups sugar
- 1 egg
- 2 cups flour
- 1 tsp baking soda
- 1 tsp salt
- 1 tsp cinnamon
- 1 cup buttermilk
- 1 tsp vanilla
## Instructions
1. Mix rhubarb and 1/2 cup sugar together; set aside.
2. Cream shortening and 1 1/2 cups sugar until light and fluffy.
3. Add egg to creamed mixture.
4. Sift dry ingredients (flour, baking soda, salt, cinnamon) together.
5. Add sifted dry ingredients to creamed mixture alternately with buttermilk and vanilla.
6. Fold in rhubarb mixture.
7. Pour into a 9 x 13 pan.
8. Bake at 350° for 35 minutes. -
Sour Milk Griddle Cakes
Sour - Milk Griddle Cakes
1¼c. sifted flour ½ tsp. salt
½ tsp. soda 1 egg
1 tsp. B.P. 1c. buttermilk
2 tbsp. sugar 2 tbsp. shortening (melted)
Sift flour, B.P., sugar, and
salt together in bowl. Beat egg
until thick; add milk and fat,
stirring. Heat griddle slowly.
Make a well in flour mixture
is well moistened. When a
Card 1 Back:
drop of water on the griddle rolls
around, pour batter on hot
griddle, making 3 to 4 in. cakes.
Cook cakes until bubbles begin
to burst on top; turn with a
pancake turner and cook
at about ½ min.
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# Sour Milk Griddle Cakes
## Ingredients
- 1 1/4 cup sifted flour
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1 egg
- 1 tsp baking powder
- 1 cup buttermilk
- 2 Tbsp sugar
- 2 Tbsp shortening, melted
## Instructions
1. Sift flour, baking powder, sugar, and salt together in bowl.
2. Beat egg until thick; add milk and fat, stirring.
3. Heat griddle slowly.
4. Make a well in flour mixture and add liquid mixture, stirring until just well moistened.
5. When a drop of water on the griddle rolls around, pour batter on hot griddle, making 3 to 4 inch cakes.
6. Cook cakes until bubbles begin to burst on top; turn with a pancake turner and cook about 1/2 minute more. -
Prune Cake with Buttermilk Glaze
1 c oil
1 C Butter milk
1 c cooked prunes
1 c nuts
2 c flour
1½ c sugar
3 eggs
1 T. soda
1 t. nutmeg, allspice
cinnamon & salt
Bake 325. 40 to 45 min.
1 stick butter
1 C sugar
1 T. syrup
½ c butter milk
t. vanilla
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# Prune Cake with Buttermilk Glaze
## Ingredients
### Cake
- 1 cup oil
- 1 cup buttermilk
- 1 cup cooked prunes
- 1 cup nuts
- 2 cups flour
- 1 1/2 cups sugar
- 3 eggs
- 1 Tbsp baking soda
- 1 tsp nutmeg
- 1 tsp allspice
- 1 tsp cinnamon
- 1 tsp salt
### Glaze
- 1 stick butter
- 1 cup sugar
- 1 Tbsp syrup
- 1/2 cup buttermilk
- 1 tsp vanilla
## Instructions
### Cake
1. Combine oil, buttermilk, cooked prunes, nuts, flour, sugar, and eggs. Mix well.
2. Add baking soda, nutmeg, allspice, cinnamon, and salt. Stir to combine.
3. Bake at 325°F for 40 to 45 minutes.
### Glaze
1. Combine butter, sugar, syrup, buttermilk, and vanilla in a saucepan.
2. Cook over medium heat, stirring, until sugar is dissolved and mixture is smooth.
3. Pour glaze over warm cake. -
Sour Cream Cookies
Sour cream cookie.
1½ white sugar.
1 cup shortening
2 eggs -
2/3 c buttermilk
1 tsp soda
3 cups flour.
1 tsp baking powder
(over)
Back:
If you use cream.
1c of cream to ½ c of
shortening.
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# Sour Cream Cookies
## Ingredients
- 1 1/2 cups white sugar
- 1 cup shortening
- 2 eggs
- 2/3 cup buttermilk
- 1 tsp soda
- 3 cups flour
- 1 tsp baking powder
## Instructions
1. Combine ingredients and mix to form a cookie dough.
2. Drop or roll and cut cookies as desired.
3. Bake until done.
**Variation (from back of card):** If you use cream, substitute 1 cup of cream for the 1/2 cup shortening (reduce shortening to 1/2 cup). -
Homemade Grapenuts
Homemade Grapenuts
1 cup white sugar
1 cup brown sugar
2 cups buttermilk
2 tsp. baking powder
2 tsp. baking soda
1 tsp. salt
7 cups whole wheat flour
Mix well. Put on a greased cookie
sheet and bake like a cake about 45
minutes at 350º. When cool, break into
pieces and let dry 4 to 5 hours. Toast
slowly in oven stirring frequently for
about 30 minutes. When cool, put in
food grinder using coarse knife and
grind. Put into glass jars.
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# Homemade Grapenuts
## Ingredients
- 1 cup white sugar
- 1 cup brown sugar
- 2 cups buttermilk
- 2 tsp baking powder
- 2 tsp baking soda
- 1 tsp salt
- 7 cups whole wheat flour
## Instructions
1. Mix all ingredients well.
2. Spread onto a greased cookie sheet and bake like a cake for about 45 minutes at 350°.
3. When cool, break into pieces and let dry for 4 to 5 hours.
4. Toast slowly in the oven, stirring frequently, for about 30 minutes.
5. When cool, put through a food grinder using a coarse knife and grind.
6. Put into glass jars. -
Brown-Sugar and Oat Coffee Cake
BROWN-SUGAR AND OAT
COFFEE CAKE
*Cut in squares or rectangles; serve warm
with butter.*
1 cup flour
2 teaspoons baking powder
1/2 teaspoon each baking soda and salt
1 cup old-fashioned rolled oats
1 cup buttermilk
1/3 cup firmly packed dark-brown sugar
1 egg, beaten
1/2 cup butter or margarine, melted
1/2 cup dark raisins, plumped in hot
water 5 minutes, then drained
and patted dry
Stir together flour, baking powder, soda
and salt; set aside. In large bowl stir to-
gether oats and buttermilk. Add remaining
ingredients; mix well. Add flour mixture;
stir only enough to moisten. Turn into
greased 9-inch square baking pan. Bake in
preheated 375° oven 40 minutes or until
very rich golden brown. Makes 8 servings.
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# Brown-Sugar and Oat Coffee Cake
*Cut in squares or rectangles; serve warm with butter.*
## Ingredients
- 1 cup flour
- 2 tsp baking powder
- 1/2 tsp each baking soda and salt
- 1 cup old-fashioned rolled oats
- 1 cup buttermilk
- 1/3 cup firmly packed dark-brown sugar
- 1 egg, beaten
- 1/2 cup butter or margarine, melted
- 1/2 cup dark raisins, plumped in hot water 5 minutes, then drained and patted dry
## Instructions
1. Stir together flour, baking powder, baking soda, and salt; set aside.
2. In a large bowl stir together oats and buttermilk.
3. Add remaining ingredients; mix well.
4. Add flour mixture; stir only enough to moisten.
5. Turn into greased 9-inch square baking pan.
6. Bake in preheated 375° oven 40 minutes or until very rich golden brown.
7. Makes 8 servings. -
Brown Bread
Brown Bread
4c buttermilk
2c brown sugar
4 teasp soda
1 " salt
4 C whole wheat flour
mix altogether &
bake 1 houen.
grease bread pans
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# Brown Bread
## Ingredients
- 4 cups buttermilk
- 2 cups brown sugar
- 4 tsp soda
- 1 tsp salt
- 4 cups whole wheat flour
## Instructions
1. Grease bread pans.
2. Mix all ingredients together.
3. Bake at 325 for 1 hour. -
Lefsa
Lefsa
1cup marg.
1C. sugar Beat good
1C white syrup
3C. B. milk
3 Table B. soda like
1 teasp. salt bread
10 C flour
small balls - roll
out.
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# Lefsa
## Ingredients
- 1 cup margarine
- 1 cup sugar
- 1 cup white syrup
- 3 cups buttermilk
- 3 Tbsp baking soda
- 1 tsp salt
- 10 cups flour
## Instructions
1. Combine margarine, sugar, and white syrup. Beat well.
2. Add buttermilk, baking soda, salt, and flour. Mix like bread dough.
3. Form into small balls and roll out. -
Corn Cakes (Pancakes)
Corn Cakes (Pancakes)
Southern Recipe from Edna Fausz
1 cup Cornmeal
1/2 tsp. baking soda
1 1/4 cups buttermilk
1/4 tsp. salt
2 eggs beaten
2 tsp. oil
Mix dry ingredients, add eggs then
buttermilk & oil & Fry.
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# Corn Cakes (Pancakes)
*Southern Recipe from Edna Fausy*
## Ingredients
- 1 cup cornmeal
- 1/2 tsp baking soda
- 1 1/4 cups buttermilk
- 1/4 tsp salt
- 2 eggs, beaten
- 2 tsp oil
## Instructions
1. Mix dry ingredients together.
2. Add eggs, then buttermilk and oil. Stir to combine.
3. Fry on a griddle or skillet until done.