| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
100 |
Servings |
INGREDIENTS
| 1/4 |
c |
WATER; HOT |
| 1 1/2 |
c |
WATER; HOT |
| 2 |
tb |
ORANGE RIND |
| 2 1/2 |
lb |
ORANGES FRESH |
| 4 1/4 |
lb |
ICING MIX VANILLA |
INSTRUCTIONS
1. PLACE ICING MIX IN MIXER BOWL. ADD HOT WATER GRADUALLY, WHILE MIXING
AT LOW SPEED. SCRAPE DOWN BOWL; BEAT AT HIGH SPEED 3 MINUTES OR UNTIL
THICK AND SMOOTH. ADD ORANGE JUICE AND ORANGE RIND, GRATED (5 ORANGES-
2 LB 8 OZ A.P.).
2. SPREAD ON COOLED CAKES.
:
NOTE: 1. IN STEP 1, USE MORE OR LESS HOT WATER AS NEEDED TO OBTAIN
DESIRED SPREADING CONSISTENCY.
NOTE: 2. IN STEP 2, USE HOT TAP WATER (120 F.). HIGHER TEMPERATURES
PRODUCE A VERY SOFT CONSISTENCY.
Recipe Number: G05202
SERVING SIZE: 2 TABLESPO
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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