Mix sugar and flour in heavy saucepan.
Stir in milk and cook over medium heat (stirring constantly) until thick.
Add small amount (approximately 1/2 cup) of this mixture to egg yolks.
Pour this back into saucepan, stirring thoroughly.
Cook over medium heat to boiling point.
Remove from heat and stir in orange puree and butter.
Bring back to boiling point.
Remove and pour into baked pie crust.
Top with meringue and brown top at 350\u00b0.
Mix the first 7 ingredients
together at one time for 5 minutes.
Bake in Bundt pan or tube pan for 45 to 50 minutes. Generously grease Bundt pan and/or tube pan before putting in mixture.
After 10 minutes of standing after baking, while still hot, mix and pour over xxxx sugar, calamondin pulp and lemon extract or lemon juice.
*Calamondins are small sour oranges that grow in many Florida yards -- they can be substituted with kumquats, sour oranges or other orange varieties, if unavailable.
Mix lemon cake mix, oil, sugar, eggs and 1 cup calamondin at medium speed for 2 minutes. Pour into a well-greased and floured Bundt pan. Bake 1 hour at 325\u00b0. After taking cake from oven, pour a mixture of confectioners sugar and 1/4 cup calamondin over top of hot cake.
owl.
Add the vanilla, orange extract and peel.
Beat
Mix calamondin juice with condensed milk.
Fold in Cool Whip. Put in graham cracker or chocolate crust.
Freeze until ready to serve.
Dissolve jello in hot water.
Stir in orange sherbet.
Mix in orange mandarin sections, crushed pineapple and marshmallows. Refrigerate mixture, stirring occasionally, until thick but not set.
Fold in whipped cream.
Refrigerate until set (1 to 2 hours).
Garnish with extra mandarin sections and/or mint leaves. Can also be served as a dessert.
tleast 2 hours.
For orange peel: Remove peel from oranges
This mix is a nonfat substitute for condensed cream soup in your favorite recipes.
You can also use it as a soup and add vegetables and/or meats of your choice.
Ingredients are listed for the equivalent of 8 cans or for 1 can.
Make the larger amount and store it in an airtight container.
Stir well before using.
Beat egg whites in bowl until stiff.
Gradually add 1/4 cup sugar, beating well after each addition.
Add butter and orange concentrate to egg yolks; beat thoroughly.
Add 1 cup sugar, flour and salt; beat well.
Add rhubarb to yolk mixture; stir well.
Gently fold in meringue.
Pour into pastry-lined pan; sprinkle with pecans.
Bake on bottom rack in 375 oven 15 minutes.
Reduce heat to 325 F.
;bake 45 to 50 minutes more.
Cool on rack.
Makes 6 to 8 servings.
Farm Journal's Best Ever Recipes.
vaporated.
Add the orange zest and orange juice to pan, tossing
Whenever you peel an orange, add the peel to a jar,before removing the white part.
Cover with sugar and let sit.
Over time, the sugar becomes a syrup and will preserve the orange peels.
Keep in the refrigerator and use in your recipes.
Add more as you use your oranges,remembering to add sugar too,if needed.
o soften. (Note: In her recipes, BC sweats vegetables by cooking
Combine all the ingredients in a small bowl.
Marinate and grill steaks as directed in master recipes above.
To convert recipes, substitute for each cup of white flour:
heir meat and reserve the orange roe. In a saute pan
Combine milk, cream, sugar and orange zest in a medium saucepan.
il, buttermilk and vanilla or orange extract, beat one minute using
archment paper.
Place whole orange in a small saucepan. Cover
ale and fluffy. Beat in orange zest. Add eggs, 1 at