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November 2018

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DumplingsFor Stew

DumplingsFor Stew Recipe
2 c Flour 3 ts Cream of tartar 1 1/2 ts Soda 1/2 ts Salt 1 tb Sugar Method: Moisten with mil...

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Easy Orange Cake Recipe

Easy Orange Cake recipe and other easy recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Easy Orange Cake recipe  PDF


1 pk Cake mi /pound cake
2/3 c Orange juice
2 Eggs
3 tb Orange rind freshly grated
Easy Orange Cake 2 1/2 to 3 1/2 hours This is very nice with an orange butter icing sweet butter whipped with confectioners' sugar and orange juice concentrate to which has been added 1 tablespoon of grated fresh orange rind. To Cook: Place the cake mi , orange juice, and eggs in a large bowl and beat by hand 300 times. Add the grated rind for the last round of beating. Pour the batter into a well greased and floured 2 quart mold or spring form pan. Place the pan in the slow cooker and cover with a loosely fitting plate. Cover the pot, but prop the lid open a fraction with a toothpick or a twist of foil to let e cess steam escape. Cook on High for 2 1/2 to 3 1/2 hours. When a toothpick inserted in the center of the cake comes out clean, the cake is done. Cool on a rack for 10 minutes before turning the cake out of the pan. Makes 10 to 12 servings. Source: Clear and amp Simple Crockery Cooking , by Jacqueline Heriteau, Grosset and amp Dunlap, NY, c1975

Easy Orange Cake recipe and other easy recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 4.0 Rating 4.0
450 people have voted
Last Reviewed on 2018-11-14



Wednesday, Nov 14 2018 Download & Print Easy Orange Cake recipe  PDF   Easy recipes RSS   New

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2 Whole chicken breasts, split OR 4 Half chicken breasts, split (skinless and boneless) slightly flattened and patted dry Flour seasoned with Salt Pepper and 1/4 ts Crumbled dried tarragon (for dredging) 3 tb Dijon mustard 1/2 c Finely chopped pecans 2 tb Unsalted butter 1 ts Vegetable oil LIGHTLY DREDGE THE CHICKEN in the seasoned flour, patting to remove any e cess. Brush 1 side of each breast generously with mustard. Pat the pecans into the mustard. Turn and repeat on the other side. Place the chicken in a flat dish, cover, and refrigerate for 20 minut...

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