| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
c |
Butter |
| 2 |
c |
Sugar |
| 4 |
|
Eggs |
| 1 |
ts |
Vanilla |
| 3 |
c |
Sifted flour |
| 3 |
ts |
Baking powder |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Baking soda |
| 1 |
c |
Milk |
| 1/4 |
c |
Orange juice |
| 2 |
tb |
Grated orange ring |
| 1 |
cn |
(21 oz) pineapple pie filling |
| 3 |
tb |
Orange juice |
| 1 |
ts |
Grated orange rind |
| 2 |
tb |
Sugar |
| 1 1/2 |
c |
Whipping cream; whipped |
INSTRUCTIONS
Workbasket Recipes: This issue (December 72) has so many intriguing
recipes.
contributed by Mrs CHarles Enocksen
Cream butter and sugar until light and fluffy. Add eggs, one at a time,
beating thoroughly after each addition. Add vanilla. Sift flour with baking
powder, salt and soda; add to creamed mixture in thirds alternately with
milk and 1/4 cup orange juice, beating until smooth after each addition.
Fold in 2 tbs rind. bake in 3 nine-inch greased wax paper lined pans at 350
for 35 minutes. Turn out on racks; cool.
FILLING: Combine pineapple filling, 3 tbs orange juice and 1 tsp rind.
Spread between layers and on top. Fold sugar into whipped cream for
garnish.
Posted to EAT-L Digest by Cecilia <elric01@IMPERIUM.NET> on Sep 6, 1997
A Message from our Provider:
“As a former fetus, I oppose abortion…”