One Step Orange Cake
Ingredients & Directions 1/2 c Butter; softenend to room -temp 2 1/4 c Flour 2 c Granulated sugar 1/2 ts Baking powder 1/2 ts Salt 1 ts Orange extract (a little -less if flavor too strong) 1 c Orange flavor yogurt 3 Eggs 1 tb Orange rind grated 1/2 md Orange; juice of GLAZE FOR ICING 1/2 md Orange (approx); juice -of 3/4 c Confectioner’s sugar submitted by: tpogue@ids2.idsonline.com This was sent to me by my friend in New Zealand. And I saw that zarina@gopher.ccbr.umn.edu on this list was in love with oranges I decided that you must have this one. I haven’t made it yet but it does sound devine. She has sent several of her favorites. Terry Place oven rack in center of oven. Preheat oven to 325. Grease and flour a 9 inch bundt pan, tapping upside down to remove excess flour. CAKE: In large mixing bowl, combine all cake ingredients and beat at med speed with electric mixture for 3 minutes. Pour into prepared pan and bake 325 for one hour or till done. Remove from oven to wire cake rack placed over a piece of wax paper or fit inside a rimmed baking pan and let cool in pan for ten minutes. Invert onto rack and let cool completely. GLAZE: In small bowl, stir together orange juice and confectioner’s sugar to make a clear glaze, adding more orange juice if too thick. (Glaze shoud be thin enough to spoon over cake but thick enough to cling. Drizzle glaze over cooled cake. Makes 8 to 10 servings. DAVE DAVIDG@CLAM.RUTGERS.EDU RECIPEINTERNET LIST SERVER RECIPE ARCHIVE – 8 APRIL 1996 From the ‘RECIPEinternet: Recipes from Around the World’ recipe list. Downloaded from Glen’s MM Recipe Archive, Yields 8 Servings
Orange Tart With Orange Glaze And Candied Oranges
Ingredients & Directions 1 Blind-baked 10-inch tart Shell Zest of 2 Seville oranges Juice of 2 Seville oranges 1/2 c Sugar 3 Egg yolks, beaten 3 c Heavy cream 12 Candied orange slices For the sauce: 2 c Fresh Seville orange juice Zest of one Seville orange 1/4 c Sugar 2 tb Cornstarch plus 1 tablespoon Water to form a slurry Whipped cream in a pastry Bag with star tip (flavor The cream with an Orange simple syrup) Fresh mint sprigs Powdered sugar in shaker Preheat the oven 350 degrees. In a mixing bowl, whisk the orange zest, orange juice, and sugar together, to dissolve the sugar. Whisk in the beaten egg yolks and cream. Pour the custard into the prepared shell. Bake for 45 minutes to 1 hour, or until the custard is set, in a water bath. Remove from the oven and chill. For the sauce, in a sauce pan, bring 2 cups orange juice, zest of one orange, and sugar up to a boil. Whisk the cornstarch slurry into the liquid. Reduce the heat and cook for 2 to 3 minutes, or until the sauce has thicken. If the sauce is too thick, add a little water. Yield: 10 to 12 servings Place a slice of the tart in the center of the plate. Drizzle the sauce over the tart. Garnish with the whipped cream, candied orange slices, and mint. ESSENCE OF EMERIL SHOW#EE2375 Yields 4 servings
Grilled Sweetbreads
Ingredients & Directions 1 3/4 lb Sweetbreads 1 ts Powdered mustard 4 tb Soy sauce 2 tb Pernod (optional) 2 tb Honey 1 pn Ground allspice Lemon wedges THE DAY BEFORE grilling, place sweetbreads in a pot of cold water, place over high heat on the stove and bring to a boil. Immediately drain the sweetbreads and rinse them in cold water. Trim any fat and membrane. Prepare the marinade. Combine mustard, soy sauce, Pernod, honey and allspice in a bowl or plastic bag and mix well. Place the sweetbreads in the marinade, cover and place in the refrigerator overnight. Light a grill or preheat a broiler. Place the sweetbreads on the grill or under the broiler and cook 15 to 20 minutes on each side. Arrange sweetbreads on a platter, surround with lemon wedges and serve immediately. Yields 4 Servings
Whole Wheat Blueberry Pancakes
Ingredients & Directions ———————–MIX TOGETHER IN A MEDIUM———————– -bowl 2 c Whole wheat flour; 2 ts Baking powder; BEAT IN 2 c Milk;(low-fat) 2 Eggs; 1 tb Oil; STIR IN 1 c Blueberries; Lightly oil a frying pan and spoon batter on tablespoon. Food Exchange per serving: 4 PANCAKES 3 STARCH/BREAD EXCHANGES, 1 MILK EXCHANGE; PRO: 20mg; FAT: 8gm; CAR: 72gm; Yields 12 Pancakes
Sweet Bread, Portuguese
Ingredients & Directions 1/4 c Water; warm 1 c Milk; scalded and cooled 3/4 c Sugar 1 ts Salt 3 Eggs 1/2 c Margerine 5 c Flour 1 Eggs 2 pk Yeast 1 ts Sugar DISSOLVE YEAST IN WARM WATER IN A LARGE BOWL. STIR IN MILK, 3/4 CUP SUGAR, SALT, 3 EGGS, MARGERINE, AND 3 CUPS FLOUR. BEAT UNTIL SMOOTH. STIR IN REMAINING FLOUR (MAY NEED UP TO A CUP MORE THAN CALLED FOR) UNTIL YOU HAVE A EASILY MANAGABLE DOUGH. TURN OUT DOUGH ON FLOURED SURFACE; KNEAD 5 MINUTES. PLACE IN GREASED BOWL; TURN GREASED SIDE UP; COVER AND LET RISE 1 1/2 TO 2 HOURS. PUNCH DOWN DOUGH AND DIVIDE IN TWO. SHAPE EACH INTO A ROUND, SLIGHTLY FLAT LOAD. PLACE EACH LOAF IN ROUND LAYER PAN (9X10 1/2 INCHES) THAT HAS BEEN GREASED. COVER AND LET RISE UNTIL DOUBLE (ABOUT 1 HOUR). HEAT OVEN TO 350 DEGREES. BEAT 1 EGG SLIGHTLY AND BRUSH OVER LOAVES. SPRINKLE WITH 1 TSP. SUGAR. BAKE UNTIL LOAVES ARE GOLDEN BROWN (35-45 MINUTES). MAKES 2 LOAVES. Date: Wed, 19 Jun 1996 12:47:34 -0500 (CDT) Yields 16 Servings
Snickers Candy Bar Cake
Ingredients & Directions 4 Eggs, separated 3/4 ts Baking soda 16 1 1/2oz Snickers Bars, 1/4 ts Salt – cut up 1 c Butter 1/4 c Water 2 c Sugar 2 tb Peanut butter, smooth 3 ts Vanilla 2 c Flour, unsifted 1 1/4 c Buttermilk, divided Combine, in the top of a double boiler, the cut-up Snickers bars, water, and peanut butter; heat and stir until well melted and blended. COOL. Mix together the flour, baking soda and salt. Set aside. In a large bowl, cream butter thoroughly; gradually add sugar and beat until fluffy. Beat in 4 unbeaten egg yolks and add vanilla; beat in the cooled candy bar mix, mixing until smooth and adding 1/4 cup buttermilk. Stir in the flour mix alternately with the remaining 1 cup buttermilk; mix only until blended. Gently fold in 4 stiffly beaten egg whites. Divide batter evenly between 2 greased and floured 9″ SQUARE pans and bake in preheated 350~F oven for 45 ~ 55 minutes. Cool in pans on rack for 5 minutes, turn out, and finish cooling on rack. Serve with sweetened whipped cream. Yields 10 servings
Peach Leaf Starter
Ingredients & Directions 1 qt Fresh peach leaves, unpacked 3 c Water 3 Baked potatoes, medium size 1/2 c Yellow corn meal 3 tb Sugar 2 ts Salt Bring water to rolling boil and steep peach leaves in it for 15 minutes. Drain liquid and add enough water to make 3 full cups again. This will have a rather unappetizing green color but don’t worry! It will disappear during the fermentation process. Peel hot baked potatoes and put through food mill or sieve. Scald 1/2 cup corn meal in 1 cup of the liquid until it reaches boiling point and thickens. Stir constantly so that it will not become lumpy. Now combine all ingredients in large mixing bowl (do not use metal or plastic). Cover with cheesecloth and set in a warm place (80-85) until well fermented. In warm humid weather this will take about 24 hours. In cool dry weather a few more hours may be required for mixture to become active. Stir every few hours. When it is ready, pour into a large glass jar. Store in refrigerator at about 38 degrees. If necessary stir down a time or two until it stops foaming. It is ready for use when about 1/2 inch of clear liquid has risen to the top. This will take about 2 days. Stir well before using. When this starter has been used down to about 1 cupful, add 3 cups water, 3 medium sized baked potatoes, 1/2 cup corn meal scalded in 1 cup of the water, 3 Tbsp. sugar and 2 tsp. salt prepared as for the first time (peach leaves are not needed). Set in warm place until it becomes very active in about 6 to 8 hours. Store in refrigerator and it will be ready for use the next day. A properly renewed starter improves with age and, once one becomes accustomed to taking care of it, it all becomes automatic. When, for some reason, it cannot be used about twice a week, stir it thoroughly every few days and add 1 tsp. sugar. Scald jar and lid before filling each time. Yields 6 Servings
