Conference turris::cooks

				Orange Cake


	Grease and flour 13" X 9" pan.   Prehead oven to 350 (F) degrees.

	1 - 6 oz. can of concentrated		1   cup raisins
	    orange juice; thawed NOT		2   eggs
	    diluted				1/2 cup milk
	    (Put 2 oz aside for topping)	1/2 cup shortening
						1/3 cup chopped nuts
	4 oz. orange juice concentrate			1 tsp salt
	2 cups flour				1 tsp baking soda
	1 cup sugar


	Mix all above ingredients in a bowl, beat 30 seconds on slow, 
	then 3 minutes on medium.   Bake 40-45 minutes.


	Topping...

	While cake is warm, drizzle top with 2 oz of orange juice conc.
	Sprinkle with sugar and cinnamon...

	Another ORANGE cake....


	1 package yellow cake mix		1 package vanilla instant
	1/2 cup oil				  pudding
	4 eggs					1/4 cup vodka
	1/4 Galliano				3/4 cup orange juice

	Mix all the above ingredients well, for about 4 minutes.  Pour
	into a 10" tube pan which has been greased and floured.  Bake
	at 350 degrees (F) for 40 - 50 minutes.  Glaze with Orange Glaze
	when cooled...



	Orange Glaze.

	Mix together:

	1 cup confectionary sugar		1 1/2 TBLS Vodka
	1 1/2 TBLE Galliano			1 1/2 TBLS Orange Juice

    re: .4   Ok, ok.  Here it is.....
    
     		Sour Cream - Orange Cake
    		------------------------
    	      (from the Moosewood cookbook)
    
    	1 1/2 cups (3 sticks) softened butter
    	1 3/4 cups sugar
    	4 large eggs at room temp.
    	1/2 tsp. lemon rind
    	1/2 tsp. orange rind
    	1/2 tsp. vanilla extract
    	3 cups unbleached white flour
    	3 tsp. baking powder
    	1 tsp. baking soda
    	1/2 tsp. salt
    	1 1/2 cups of sour cream (yogurt may be substituted.)
    
    
    	Optional Syrup
    
    	1/4 orange juice
    	3 Tbs. orange liqueur
    	2 Tbs. sugar
    	1 Tbs. lemon juice
    
    1.  Cream Butter and Sugar.
    2.  Add eggs one at a time, beating well after each
    3.  stir citrus rinds and vanilla in.  Set aside.
    4.  In seperate bowl sift flour, powder, soda, salt.
    5.  Add the dry ingredient mixture to the butter mixture alternately
        with the sour cream (yogurt).  Stir well after each addition,
        but DON'T beat.
    6.  Pour batter into a well greased tube or bundt pan.  Bake for
        50 - 60 minutes at  350 degrees F. ( done when springy to touch,
        or when cake tester comes out clean)
    7.  Cool.  Then invert cake onto a plate with a rim.
    8.  To make syrup, heat the ingredients in small sauce pan until
        boiling.  Cook over medium heat for 2-3 minutes.
    9.  Pour hot syrup over cooled cake.  Let stand at least 10 minutes
        before slicing.
    

Orange flavored cake:

Use any white/yellow cake recipe from any cookbook or use a mix.
Instead of vanilla, use a heaping teaspoon of grated orange rind..no
white part or pith, just the rind.  Substitute at least half the
liquids used in the recipe with FRESH squeezed orange juice.  I 
have used all orange juice, but texture can suffer if the recipe
uses buttermilk or sour milk and you don't use some of it.
If you want orange color, add edible food coloring.  Bake as unual.
Frost with cream cheese frosting flavored with 1 teaspoon orange
rind.

    
    			<<<  Orange Cake  >>>
    
    
    2 c. sifted cake flour			1/2 c. shortening
    1 1/4 c. sugar				2 eggs, unbeaten
    1 1/2 tsp. baking powder			1/2 c. liquid (juice from
    1 tsp. salt						orange plus water
    grated rind of one orange (about 1 tsp.)	        to make 1/2 cup.)
    
    
    Sift flour, sugar, baking powder and salt into bowl.  Add eggs and beat
    2 minutes.  Add shortening, orange rind, and liquid and beat 2 minutes
    longer.  Pour into into tube pan or large loaf pan that has been
    greased, floured and lined with 2 sheets of wax paper.  Bake at 350
    for 1 hr. or until done.
    
    NOTE: To make cake flour if none is available, put 2 tbsp. cornstarch
          in a measuring cup, fill with unsifted all-purpose flour and
          sift together 3 times.  1 cup of this mixture = 1 cup of cake
          flour.
    orange rind and liquid.

    Orange Pudding Cake
    
        3 large eggs, separated
        1 cup sugar
    1 1/2 cups milk
      1/2 teaspoon grated orange peel
      1/3 cup orange juice
      1/3 cup all-purpose flour
        1 teaspoon vanilla
          Lightly sweetened whipped cream (optional)
          Fine shreads of orange peel (optional)
    
    In a large bowl, beat egg whites until foamy.  With beater on high
    speed, gradually beat in 1/4 cup sugar until stiff, moist peaks
    form; set aside.
    
    In a small bowl, beat egg yolks until thick.  Stir in milk, grated
    orange peel, and orange juice.  Add remaining 3/4 cup sugar, flour,
    and vanilla; beat just until smooth.  Add yolk mixture to beaten
    whites; fold gently just until blended.  Pour into a 9-inch quiche
    dish (1 1/2 in. deep) or 10-inch pie dish.
    
    Set dish in a slighly larger baking pan in a 350� oven.  Pour about
    1 inch boiling water into outer pan.  Bake until center of pudding
    appears set when gently shaken, about 35 minutes.  Serve warm or
    cool.  Garnish with cream and shreds of orange peel.

    Orange Nut Cake
    
    3 eggs
    1 cup granulated sugar
    2 cups graham cracker crumbs
    1 teaspoon baking powder
    1/4 teaspoon salt
    1 teaspoon vanilla extract
    1 (6 ounce) can frozen orange juice concentrate
    3/4 cups chopped nuts
    1 (8 ounce) package pitted dates, chopped
    confectioner's sugar
    
    Preheat oven to 350 F.  Grease and dust with flour
    a 9X9X2-inch pan.  Beat eggs in large mixing bowl,
    until light and fluffy, about one minute.  Add sugar,
    graham cracker crumbs, baking powder, salt, vanilla
    and orange juice concentrate, continually mixing.  When
    dry ingredients are moistened, mix at a higher speed
    for one or two minutes, or until well blended.  Stir in
    nuts and dates.  Pour into prepared pan and bake for
    45-50 minutes.  Remove from oven and cool in pan.  When
    cool, dust lightly with confectioner's sugar.
    
    YUMMY!

    COCONUT AND ORANGE CAKE
    =======================
    
    250 gr flour
    200 gr sugar
    1 small-bad of yeast/barm
    250 gr dried coconut
    3 eggs
    3 oranges
    1 lemon
      
    
    In a bowl, put the 250 gr of flour, 150 gr of sugar (keep 50 gr),
    the small-bag of yeast, the 250 gr of dried coconut and 3 yolks.
    Start to mix with a spoon. Add step by step the juice of 2 oranges.
    
    Heat the oven.
    
    Beat up the white of the eggs (just a wink... in french "battre
    les blancs en neige" = beat the white in snow), add them in the
    bowl and turn slowly until it is homogeneous.
    Pour it in a buttered cake matrix/mould, and put it in the oven
    for half an hour.
    
    During that time, in a pan pour 1 orange + 1 lemon juices + 50 gr
    sugar and let it boiled.
    When the cake is cooked and still hot, take it off from the matrix
    and put it on  a dish. Pour on it the prepared juice.
    
    
    This cake is a little bit dry so it is nice with fruits salad, tea,...
    
    Patricia

			ORANGE POPPYSEED MUFFINS

1/2 c poppyseeds			1 tsp salt
Grated Rind of 1 med orange		1 tsp baking soda
1/2 c butter, softened			2 c flour
1 c sugar				1 c yogurt
2 eggs					1/3 c plus 3 Tbs. orange juice


Mix dry ingredients thoroughly.  Beat in butter.  Combine eggs, yogurt and 
1/3 c orange juice.  Add one-third of egg mixture to flour and beat 1 minute.
Add one-third more egg mixture and beat 20 seconds, add remaining egg mixture
 and poppy seeds and orange rind and beat 20 seconds.  Spoon into greased
muffin tins.  Bake 25 minutes.  REmove from oven and immediately poke 6 or 8
holes in the tops of the muffins and spoon remaining OJ over them.  Remove 
from pans when luke warm.