Cut candy orange slices into small pieces in 1/2 cup flour. Cream butter and sugar.
Add eggs, salt and baking powder to sifted flour.
Add vanilla and orange slices.
Drop from spoon onto greased cooking sheet.
Bake at 375\u00b0 for 10 to 15 minutes.
Sift
together
flour
and baking powder.
Mix together eggs, brown sugar, candy orange slices, flour mixture, pecans, vanilla and
orange
juice.
Spread in buttered pan.
Bake in slow
oven. When
done,
have
ready powdered sugar, juice of orange and melted
butter.
Spread
on while hot.
Cut any way desired.
Bake in 9 x 13-inch pan.
Cut candy orange slices into smaller pieces.
Cream together sugars and shortening until fluffy.
Add eggs and vanilla.
Beat well.
Stir together flour, baking powder, soda and salt and stir into creamed mixture.
Stir in oats, candy and coconut.
Roll into tablespoon-size balls and place on greased cookie sheet.
Bake at 350\u00b0 for 10 to 12 minutes or until lightly browned.
Makes 6 dozen.
Boil dates, sugar, flour and water until thick, then let cool. Spread 1/2 of batter in greased 9 x 13 pan or smaller.
Cover with candy orange slices (which have been sliced lengthwise in 3 pieces).
Spread date mixture over orange slices.
Spread on remaining batter.
Bake at 350\u00b0 for 40 minutes.
Sprinkle with powdered sugar.
Cut in small bars.
These bars freeze well.
Cut candy slices into small pieces.
Mix and cook approximately 20 minnutes or until it starts to set up.
Seal in prepared jars.
Mix candy orange slices, pineapple, coconut and pecans in one cup of flour.
Set aside.
Cream together butter and sugar; add eggs.
Alternately add the 3 cups flour and buttermilk with soda dissolved in it.
Mix chopped fruit, nuts and candy orange slices with 1/2 cup flour.
Then add to batter mixture.
Spread in 9 x 12-inch pan.
Bake at 250\u00b0 for 2 1/2 hours.
Cut into small pieces the orange slices, dates and pecans. Sift flour (2 cups) over mixture.
Cream together the butter and sugar.
Add eggs to creamed mixture.
Sift remaining flour and baking soda; add to creamed mixture alternately with buttermilk. Mix all together thoroughly.
Bake in a 300\u00b0 oven.
Bake an angel food cake pan for 20 to 22 minutes.
Bake loaf pan for 1 hour and 45 minutes (use 2 loaf pans or 1 angel food cake pan).
Bake cupcakes 1 hour and 15 minutes (makes about 48 cupcakes).
Preheat oven to 250\u00b0.
Cream butter and sugar; add eggs, one at a time.
Add flour alternately with milk.
Roll nuts, candy orange slices and dates in flour.
Add to batter.
Bake in tube pan at 250\u00b0 for 2 to 2 1/2 hours.
Sift flour and soda together 3 times.
Cream butter, sugar, eggs and vanilla.
Add flour and buttermilk.
Stir other ingredients into batter with spoon.
Add orange slices with last ingredients.
Bake at 250\u00b0 for 3 hours in greased and floured tube pan.
In a large mixing bowl add the candy orange slices, coconut, walnuts and cherries.
Over this mixture sift the flour, baking powder and salt.
Mix well.
In a separate bowl beat the eggs with the water, vanilla and brown sugar.
Add the eggs and brown sugar mixture to the flour mixture and mix until just blended. This mixture will be very stiff.
Pour into a greased 9x13 baking pan.
Bake at 350 degrees for 20 minutes, or until firm to the touch in the middle.
Cool and cut into bars.
Dust with powdered sugar.
Cook together dates, sugar, water, 2 tablespoons flour and 1/4 teaspoon salt until thick. Remove from heat. Add orange slices and coconut. Cool. Mix together remaining ingredients and pat half of it in a 9 x 13-inch pan. Cover with filling and spread remaining dough on top. Bake at 350\u00b0 for 40 minutes. Cut when cool.
Put chips and paraffin in double boiler; melt both.
Keep hot. Take the orange slices (use toothpick to hold), you can divide in half or leave whole, and dip in chocolate mixture.
Place on foil to dry.
If you desire, you can dip for second time, makes heavier chocolate coating.
Cover and cook rhubarb in water over low heat until tender (about 15 minutes).
Cut candy orange slices (gumdrop type) into rhubarb.
add lemon and cook slowly--stirring frequently--till thick.
Pour into jelly jars.
Grated lemon peel can also be used to enhance flavor.
Cream oleo and sugar until smooth.
Add eggs, one at a time; beat well.
Dissolve soda in buttermilk and add dates, orange slices (chopped finely) and nuts.
Coat fruit well.
Add flour mixture and coconut to creamed mixture.
This makes a very stiff dough.
Put in greased floured 13 x 9-inch or Bundt pan.
Bake at 250\u00b0 for about 2 1/2 hours.
Combine orange juice and powdered sugar.
Pour over hot cake.
Prepare dates, candy and nuts by cutting up finely and roll in a portion of the flour.
Cream butter with the sugar.
Add eggs, one at a time, and blend well.
Add buttermilk.
Stir together the remaining ingredients and add to mixture.
Fold in dates, nuts and orange slices.
Add coconut.
Bake at 250\u00b0 for 3 hours.
Leave cake in pan and frost with the Orange Slice Frosting.
Finely chop orange slices.
Mix all ingredients, except powdered sugar, together.
Bake on slightly greased cookie sheet at 275\u00b0 for about 30 minutes or until it looks done.
Do not let it brown or it will be too hard.
Just let candy kindly melt.
Cream margarine and sugar.
Add eggs, one at a time; beat well.
Dissolve soda in buttermilk.
Place flour in large bowl; add dates.
Dice and slice orange slices; chop the nuts.
Coat the orange slices and dates with flour.
Add this and coconut to cream mixture.
This makes stiff dough that should be mixed with hands. Place in greased 13 x 9 x 3-inch pan.
Bake for 2 1/2 to 3 hours at
250\u00b0.
n the oats, coconut and candy orange slices. Drop by rounded spoonfuls onto
nd set aside.
Combine orange slices, dates, pecans and coconut.