The Tuck Shop Tent is the centre of the action during Alumni Weekend. Alumni and students can enjoy musical entertainment, sample a famous Tuck Shop cinnamon bun, inquire about events or join a campus tour. Look for the Tuck Shop Tent in Quad (by Athabasca and Pembina Halls.)
Celebrate in the Tuck Shop!
During Alumni Weekend, some alumni are marking major anniversaries. If you are a member of the Class of '52, '62, '72 or '87 come celebrate in the Tuck Shop!
We welcome members of these anniversary classes to come during your designated celebration hour to rendezvous with friends, experience some nostalgia and pick-up a gift from the Alumni Association.
Celebrate '52: Friday 2:00 - 3:30 p.m.
Celebrate '62: Friday 3:30 - 5:00 p.m.
Celebrate '72: Saturday 2:30 - 4:00 p.m.
Celebrate '87: Saturday 11:30 a.m. - 1:00 p.m.
The original Tuck Shop
On the east side of 112th Street, where the Fine Arts Building now stands, sat the Tuck Shop. From 1917 – 1970, the Tuck Shop — also known as the Varsity Tuck Shop, or simply Tuck — was the gathering place for students. Over the years, the Tuck Shop was a familiar topic in New Trail as many U of A alumni and faculty shared stories about the lore and legend of Tuck.
The Tuck Shop – January ’43
Eulogy for an Old Haunt – Summer ’70
The Recipe – August ’82
A Tribute to Tuck – Winter ‘02
U of A Tuck Shop Cinnamon Buns
A staple at the Tuck Shop and later in CAB, this recipe is a version developed by the Tuck Shop’s own Mrs. Kerr for use in home kitchens. Happy baking!
Soften 2 packages instant yeast
or (not both) 1 oz. Fleishmann's fresh yeast
in 1/2 cup warm water and 2 Tbsp. sugar
Let this mixture set until the yeast is dissolved (about 10 minutes).
In a large bowl put 2 cups boiling water
Add 3 Tbsp. margarine
2 tsp. salt
3 Tbsp. sugar
Let the margarine melt and the mixture cool a bit.
Then add 2 cups All Purpose flour
Beat this mixture hard until very smooth and creamy (about 5 minutes).
Then add the softened yeast mixture, 3 eggs and 3 1/4 cups more flour.
Continue beating until the dough is very smooth. (It should be a very soft dough.) Cover and let stand in a warm place to rise until the dough is doubled in bulk (about 1 hour.)
When dough is rising:
In a flat pan melt 1/3 cup margarine
Set aside to cool.
In a flat dish mix 1 cup white sugar
and 1 1/2 tsp. cinnamon
Turn the raised dough onto a lightly floured work surface. Let the dough set 5 to 10 minutes to "firm up". Cut the dough into pieces about the size of an orange. Dip each piece of dough first into the melted margarine, then coat it well in the cinnamon-sugar mixture. Stretch the dough piece until it is 4 to 5 inches long and form it into a simple knot. Place the knots side by side in a 9" x 12" x 2" pan. (Be sure the pan is 2" deep and allow a 3" square for each bun.) Let the finished buns rise for about 45 minutes. Bake at 375 C for 30 minutes. This recipe makes 18 good-sized buns.
N.B. An electric mixer is needed for this recipe as it requires a lot of beating. If the dough is too soft to handle, add a bit more flour. However, the less flour used the better the buns will be.