Stick cloves around middle of oranges about 1 inch apart, then several close together at stem and bottom ends.
Bake, uncovered, in shallow pan for 30 minutes at 350\u00b0.
Remove from oven.
Combine Tang, water, cider and cinnamon sticks in large saucepan.
Bring to a boil.
Reduce heat and simmer 5 minutes.
Mix water and Tang together.
Mix all ingredients together in a large bowl at low speed until moist, then beat another 4 minutes with electric beater at medium speed.
Bake in a greased and floured Bundt pan for 45 to 50 minutes at 350\u00b0.
When done, turn upside-down on plate lined with wax paper.
Then turn over and sprinkle with powdered sugar and serve.
Be sure cake is cooled before adding powdered sugar.
Mix well, folding in Cool Whip.
Pour into butter pie crusts. Garnish with orange slices.
A very good summer dessert.
This recipe makes 2 pies.
Mix Tang with Eagle Brand milk.
Make sure Tang is dissolved and add sour cream and Cool Whip; mix well.
Put in graham cracker pie crust.\tChill 2 to 3 hours.
Mix instant
pudding mix with Tang, then with pineapple juice. Mix
pineapple
tidbits,
mandarin
oranges
and fruit cocktail with Tang mixture. Chill.
Drain and mix canned fruits, saving juices.
mix 1 cup drained pineapple juice, (add others if not one cup) with instant pudding and Tang.
Pour over fruits.
Chill overnight.
Slice and add bananas just before serving or the flavor overpowers the rest of the salad.
I also add grated apple, kiwi, and sometimes grapes.
No need to use extra pudding/Tang/juice if you double or add to fruits.
Cream sugar and Crisco.
Add eggs.
Add dry ingredients and mix well.
Press 3/4 of dough into a 9 x 13-inch pan.
Mix together in a saucepan the pineapple, Tang, sugar, cornstarch and nuts.
Cook until thick.
Pour filling over dough, spreading evenly.
Drop remaining dough in spots over filling.
Bake at 350\u00b0 for 27 minutes.
Using a spoon, mix Eagle Brand milk, sugar and Tang in a mixing bowl.
Pour into pie crust; refrigerate overnight.
Serve with Cool Whip or alone.
Drain juice from pineapple and orange. Add juice to pudding mix and Tang. Beat 3 minutes with electric mixer.
Pour over tossed fruit.
Chill before serving.
Cook vanilla pudding in 2 cups of the drained fruit juice. If not enough for 2 cups, add a little water.
Add the Tang to cooking pudding.
When pudding is cool, add the fruit and chill in the refrigerator.
Blend Eagle Brand milk, sour cream and Tang together.
Pour into graham cracker crust and chill. Top with Cool Whip and pecans. Serve.
Make dressing for salad using reserved pineapple juice; dissolve Tang in juice.
Add instant pudding to juice.
Stir until smooth.
Mix fruits in bowl; add dressing and stir well. Refrigerate.
Mix Tang and milk together with mixer. Fold in sour cream and Cool Whip.
Pour into pie shells.
Chill.
(I like to spread extra Cool Whip over top of pie.)
Drain peaches and pineapple.
Add dry mix and Tang.
Stir in strawberries.
Chill for few hours.
Add bananas just before serving.
Quick, easy and delicious.
Mix Tang and milk together. Add sour cream and vanilla; mix well. Add Cool Whip and mix. Pour in pie crust and refrigerate until firm.
Mix Tang, milk and sour cream until smooth and orange in color.
Add half of the Cool Whip and blend well.
Pour into pie crust and refrigerate until ready to eat.
Spread remaining Cool Whip on top.
Mix tea with Tang in 2-quart container.
Add enough water to fill container.
Great thirst quencher, even without ice.
Combine juice of pineapple with pudding.
When thickened, add fruits.
Add Tang last.
Keep juice from canned fruit.
Mix dry pudding and Tang.
Add 1 1/2 cups fruit juice.
Do not beat. Gently fold in fruit.
Add any amount of Cool Whip.
Mix juices with Tang and instant pudding.
Mix and pour over fruit.