CAKE: Preheat oven to 350
ombine the cake mix, milk, eggs, molasses, walnuts, raisins, and orange zest
cinnamon, nutmeg, cloves and grated orange rind, set aside.
2
uffy. Beat in the eggs, orange zest, and vanilla. Beat in
br>Add the baking powder, orange zest, vanilla and salt.
reased and sugared microwave bundt cake pan for 30 to 40
Preheat oven to 350\u00b0F. Line a large baking dish with parchment paper.
To make the blood orange marmalade glaze, stir marmalade, sugar and orange juice in a small saucepan over low heat until sugar is dissolved.
Place ham on a wire rack set inside of the baking dish. Generously brush with glaze. Cover shank end with foil then roast for 40 mins. Push a clove in the center of each diamond shape and roast for another 40 mins, or until browned all over, brushing occasionally with glaze during cooking.
Serve ham slices warm or cold.
alnuts and marmalade. Pour batter into the prepared Bundt cake pan.
Combine teriyaki sauce, orange juice and garlic and pour over the lamb in a glass casserole dish.
Refrigerate, covered, for up to 12 hours, turning occasionally.
Grill 4-6 inches from coals or heat source until done (depends on size of leg) about 45 minutes.
Baste occasionally with teriyaki mixture.
Add the orange marmalade during the last half hour of cooking.
ixed.
Add egg and orange marmalade, beating until smooth; reduce mixer
Mix together cream cheese, cheddar cheese, onions and mayonnaise. Put into an attractive dish, preferably wide and shallow.
Spread orange marmalade on top and sprinkle with the toasted almonds.
Chill and serve with crackers.
Heat marmalade in a saucepan over low heat until liquified. Cool.
Add egg, milk and shortening.
Stir mixture into sifted dry ingredients.
Mix until well blended.
Pour into loaf pan.
Bake for 1 hour at 350\u00b0.
ot or warm with orange marmalade sauce.
Orange Marmalade Sauce:
Place all
br>Combine the sugar and orange juice in a medium high
Mix the soy sauce, orange juice concentrate, orange marmalade, honey, balsamic vinegar, and garlic
ugar. Add the egg and orange marmalade and mix until thoroughly combined
Rinse hens thoroughly under running cold water.
Pat dry. Stuff hens with orange, lemon and lime slices and close cavity. Brush hens with oil and sprinkle with paprika.
Place hens on barbecue spit and cook on medium heat until juices run clear and meat feels tender (about 60 minutes).
Baste hens with orange marmalade during the last 1/2 of cooking time or at the last 15 minutes.
Serves 2 to 4.
Preheat the oven to 375. Grease the baking sheets.
Put the eggs and sugar in a mixing bowl and beat until blended. Add salt, shortening, orange marmalade, lemon zest, and lemon juice. Beat until the dough is throughly mixed. Add the flour and baking powder and beat well. This is a stiff dough. Add the walnuts, stirring well to distribute.
Drop the cookies by tablespoons onto the baking sheets about 1-inch apart. Bake about 12 minutes, or until the edges of the cookies are golden. Remove from the oven and cool.
Melt butter in a pot over low heat. Add flour; cook and stir until mixture is smooth and paste-like, about 1 minute. Stir sugar into butter-flour mixture into thickened, 1 to 2 minutes.
Slowly pour half of the cream into butter-flour mixture; cook and stir until thickened. Mix in the remaining cream, stirring until thickened. Whisk orange marmalade into fondue until well combined.
dd in balsamic vinegar and orange marmalade.
Reduce heat to simmer