Orange Cake

Orange Ring Cake

1 c. sugar
1 c. butter *
3 eggs
1 c. sour cream *
1 3/4 c. sifted flour
1 tsp. baking powder
1 tsp. baking soda
grated rind of one orange
(* please have these ingredients at room temperature)

Cream butter and sugar well. Add egg yolks, sour cream, and orange rind; beat until light and fluffy. Sift flour, baking soda, baking powder into the first mixture. Beat egg whites until stiff, but not dry, and fold into the mixture.

Turn into a well greased and floured bundt pan; bake at 325 degrees for one hour. Remove from oven and let stand 15 minutes. Loosen carefully around edge and turn-out onto a rimmed plate. Deeply and repeatedly pierce the top of the cake with a very thin skewer (eg, like a wooden skewer used for chicken satay) and then spoon the hot orange sauce over the top of the cake slowly. (The hot orange sauce will "leak" from the cake, so make sure it is placed in a rimmed plate.)

Hot Orange Sauce

Juice of 2 oranges (a little less than 1 cup); Juice of 1 lemon (about 2 TBL); 3/4 c. of sugar; dash of salt

Combine ingredients; let sugar first dissolve over low heat, then bring to a rolling boil for 3 to 4 minutes.

(1 orange = 1/2 c. so, if you are in a pinch, 6 oz. of frozen orange concentrate could be substituted)

Bread Stuffing

Bread Stuffing

Prep Time: 15 min
Total Time: 20 min
Makes: 10 servings (1/2 cup each)

3/4 cup butter or margarine
½ to 1 cup chicken broth
2 large celery stalks, chopped
1 medium onion, chopped (1/2 cup)
9 cups soft bread cubes (15 slices)
2 teaspoons oregano
2 teaspoons dried parsley
1 teaspoon salt to taste
1 teaspoon garlic powder or more
1 teaspoon pepper to taste

1. Melt butter in 4-quart Dutch oven over medium-high heat. Cook celery and onion in butter 6 to 8 minutes, stirring occasionally, until tender. Remove Dutch oven from the heat.
2. Gently toss celery mixture and remaining ingredients, using spoon, until bread cubes are evenly coated add chicken broth so that bread is moist but not water logged (bread should hold its shape).
3. Use to stuff one 10- to 12-pound turkey. Or to bake stuffing separately, grease 3-quart casserole or rectangular baking dish, 13x9x2 inches. Place stuffing in casserole or baking dish. Cover with lid or aluminum
foil and bake at 325°F for 30 minutes

Blackened Tilapia

Blackened Tilapia

4-6 Tilapia
2 Tbls. Paprika
2 tsp salt
2 tsp lemon pepper
1.5 tsp garlic powder
1.5 tsp ground red pepper
1.5 tsp. dried, crushed basil
1 tsp. onion powder
1 tsp. dried thyme
1 c. unsalted butter, melted

Heat iron skillet on high 5 minutes. Mix all seasonings in a bowl. Dip fillets in melted butter and coat with seasonings. Place fillets in hot skillet and cook 2 minutes on each side. Makes 4 servings.

Orange Crush Sherbet

Yield: 16 servings

2 can Sweetened condensed milk
6 can Orange soda, 12 oz each
20 oz Crushed pineapple

Combine sweetened condensed milk, orange soda and pineapple in bowl;
mix well. Chill overnight. Pour into ice cream freezer container.
Freeze according to manufacturer's instructions. Yield: 16 servings.

Greek Chicken

1 chicken breast per person
3 pieces for bacon per chicken breast (could be turkey bacon)
3 tablespoons crumbled feta per breast
juice from 1/2 lemon for each breast
oregano
olive oil
garlic powder
1/2 tablespoon of butter per breast

Cook bacon until crisp, drain, cool and cut into small pieces. Place in small bowl with feta cheese.
Put chicken breast one at a time between sheets of plastic wrap and pound until thin. Sprinkle with oregano, garlic powder and small amount of lemon juice. Add bacon feta mixture and roll tightly -- you may hold it with a tooth pick if desired. Continue with each addition breast.

Heat olive oil in a saute pan. Add chicken seam side down. Cook over medium to high until brown about 5-7 minutes. Turn and cook 5-7 minutes on other side. Turn down heat and add lemon juice on top of breast and around in pan. Cover and cook 5 minutes more. Remove breast from pan and add remaining lemon juice. De-glaze pan and add butter cook until sauce starts to brown. Place chicken on serving platter and pour sauce over top.

Original recipe by April.

OLD-WORLD RASPBERRY BARS

OLD-WORLD RASPBERRY BARS
With only a few ingredients you can make this rich buttery raspberry-filled bar.
Preparation time: 15 min Baking time: 40 min
Yield: 25 bars

Crumb Mixture Ingredients:
2 1/4 cups all-purpose flour
1 cup sugar
1 cup chopped pecans
1 cup Butter, softened
1 Egg

Filling Ingredients:
3/4 cup raspberry preserves

*Heat oven to 350°F. Combine all crumb mixture ingredients in large bowl. Beat at low speed, scraping bowl often, until mixture resembles coarse crumbs. Reserve 2 cups crumb mixture; set aside. Press remaining crumb mixture on bottom of greased 8-inch square baking pan. Spread preserves to within 1/2 inch of edge. Crumble reserved crumb mixture over preserves.Bake for 40 to 50 minutes or until lightly browned. Cool completely; cut into bars. *Substitute 3/4 cup your favorite flavor preserves. Recipe Tip If using a dark or nonstick baking pan, reduce oven temperature to 325°F. Bake for 45 to 55 minutes.

Store in pan up to 5 days or freeze up to 1 month.

Candy Snack Cake

1 cup butter, softened
1 cup sugar
4 large eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon salt
Chocolate Frosting, recipe follows
Whipped cream, for topping, optional
Directions
Preheat oven to 350 degrees F. Line 9-inch baking pan with heavy-duty aluminum foil.
In a large bowl, combine butter and sugar. Beat at medium speed with an electric mixer until fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla extract.
In a small bowl, combine flour, cocoa, baking powder, and salt. Gradually add to butter mixture, beating until combined. Spoon batter into prepared pan.
Bake for 22 minutes or until a wooden pick inserted in center comes out clean. Spread chocolate frosting over hot cake. Let cool completely. Cut into squares and serve with whipped cream, if desired.

Chocolate Frosting:
1/4 cup butter
2 tablespoons unsweetened cocoa powder
3 tablespoons buttermilk
2 cups confectioners' sugar
3 (2.07-ounce) candy bars cut into 1/2-inch pieces (recommended: Snickers)
In a medium saucepan, melt butter over medium-low heat. Add cocoa, buttermilk and 1 cup confectioners' sugar. Stir in candy bars and allow to melt. Stir in remaining confectioners' sugar and immediately spread over hot cake.