emove peel from orange; coarsely chop.
Cut orange in half and
n the moulds.
For Orange Caramel, cut orange in half and squeeze
mber. Carefully pour 1 cup orange juice down side of saucepan
cornstarch, 3 eggs and the caramel until smooth. Spread on top
eat eggs; stir in marmalade, orange rind and mandarin segments, if
igh heat.
Add the orange juice and reduce by half
an use your favorite caramel recipe or store-bought caramel. If using rum
he pan so that the caramel doesn't burn. Stirring forms
lace eggs,sugar,lemon and orange rinds in a bowl over
crapings, cinnamon stick, cardamom pods, orange zest and ginger over medium
Combine ingredients in large mixing bowl.
Beat on low speed of mixer for 2 minutes to blend.
Beat 3 minutes longer on high speed of mixer.
Pour into 2 greased and floured 9-inch cake pans. Bake at 350\u00b0 for 25 minutes.
Cool and slice layer horizontal to make 4 layers.
Put filling between layers.
Frost as directed in filling recipe.
Refrigerate 24 hours before serving.
ilk, sugar, cinnamon stick, and orange zest in a medium saucepan
ECOMMENDED YOU DOUBLE THE HONEY-ORANGE GLAZE RECIPE. (STEP ONE): PREHEAT oven
Put 1 cup sugar in heavy saucepan. Cook and stir over medium heat until sugar is melted and golden brown. Add hot water and stir until sugar is dissolved. Add remaining 2 cups sugar, milk and salt.
Cook over low heat to 242\u00b0 or until candy forms almost a hard ball in cold water.
Remove from heat.
Candy will appear curdled.
Add butter, orange rind and nuts.
Beat at once until creamy.
Pour into greased dish. Cut into squares.
I leave out the orange rind.
IXED, add the tablespoon of orange zest, & mix just until combined
tir in cinnamon, nutmeg,
orange rind and pumpkin until smooth
Remove orange peel with vegetable peeler. Cut enough peel into very fine strips to measure 2 tablespoons. Transfer strips to heavy saucepan. Add sugar, juice and butter. Stir over medium heat until sugar dissolves. Increase heat and boil gently until reduced to 1 cup, about 15 minutes. Cool sauce to lukewarm. Cut white pith from oranges. Slice oranges into rounds. Cut rounds into quarters. Scoop ice cream into large wine glasses. Drizzle sauce over top with oranges and toasted pecans.
In skillet, heat 1 cup sugar, stirring until it melts.
Stir constantly until golden.
Carefully stir in warm milk, 2 cups sugar and the butter.
Cook to soft ball stage, 234\u00b0.
Remove from heat. Stir in the orange peel and nuts.
Pour into large Pyrex greased pan and spread evenly.
Cool completely before cutting into pieces. WATCH and add those last 2 cups of sugar while the first mixture is very light in color as it burns easily.
My favorite.
ectangle; spread with half of Orange Filling, leaving a 1-inch
Beat eggs and sugar until light and fluffy.
Combine next 4 ingredients and gradually stir into mixture.
Put bread cubes, apricots and pecans in buttered shallow 1 1/2-quart baking dish and pour egg mixture over top.
Set in shallow pan of hot water and bake in preheated moderate oven (350\u00b0) for 1 hour or until knife inserted in center comes out clean.
Serve with warm Orange Sauce.
Makes 6 servings.