| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Breads, And, Muffins | 8 | Servings | |
INGREDIENTS
| 1 | cn | (11 oz) broken mandarin orange sections, drained |
| 1 | c | All-purpose flour |
| 1 | c | Wheat flour |
| 2 1/2 | ts | Baking powder |
| 1/4 | ts | Salt |
| 3 | tb | Sugar |
| 2 | ts | Grated orange peel |
| 1/3 | c | Butter, cut up |
| 1/3 | c | Milk |
| 1 | lg | Egg, lightly beaten |
| 1 | tb | Sugar |
| 1/2 | c | Butter, softened |
| 2 | tb | Orange marmalade |
INSTRUCTIONS
ORANGE BUTTER Press orange sections between paper towels to remove excess moisture; set aside. Combine flours and next 4 ingredients; cut in butter with a pastry blender until crumbly. Add orange sections, milk and egg, stirring just until moistened. Turn dough out onto lightly floured surface; knead 5 or 6 times. Pat into an 8-inch circle on a lightly greades baking sheet. Cut into 8 wedges; separate wedges slightly. Sprinkle with 1 tablespoon sugar. Bake at 400F for 20 minutes or until lightly bowned. Serve with Orange Butter. Recipe by: Southern Living February 1997 Posted to EAT-L Digest 27 Mar 97 by nancee <[email protected]> on Mar 28, 1997
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