Orange Cake

1 (18.25 ounce) box white or yellow cake mix
1 large box orange gelatin
4 eggs
3/4 cup vegetable oil
3/4 cup water
4 teaspoons vanilla extract

Preheat oven to 350 degrees F. Grease and flour a 10-inch Bundt pan.

In a medium bowl, stir together the gelatin mix and cake mix. Add the eggs, oil, water and vanilla extract. Mix on high speed of an electric mixer for 3 minutes. Pour the batter into the prepared pan.

Bake for 35 to 40 minutes or until the cake springs back when lightly touched. Do NOT overbake.

orange cake

Categories:
cakes
cake mixes

Cafe au Lait Jelly

Posted by Tiffany at recipegoldmine.com 2/18/2002 8:44 pm

2 tablespoon gelatine
1 1/2 cups milk
2 tablespoons granulated sugar
2 teaspoons instant coffee
2 eggs
1 cup cream
1 teaspoon cinnamon
1 tablespoon drinking chocolate

Sprinkle gelatine over 1/2 cup of the milk and leave to swell. Place bowl over a pan of simmering water until gelatine has dissolved. Stir in sugar and coffee. Separate eggs. Beat egg yolks and remaining milk together. Stir coffee mixture into egg yolk mixture. Cook egg mixture over simmering water for 5 minutes stirring all the time. Remove and cool.

Whip egg whites until soft peaks form. Whip cream until soft peaks form. Fold egg whites and cream into coffee custard mixture and pour into a 5 - cup bowl. Decorate with cinnamon and drinking chocolate.

cafe au lait jelly

Categories:
desserts
misc

Pecan Pie Breakfast Squares

Crescent roll dough in a tube makes for a tasty crust that holds sweet, crunchy toasted pecans.

1 (8 ounce) tube crescent dinner roll dough
1 egg
1/2 cup chopped pecans
1/2 cup granulated sugar
1/2 cup corn syrup
1 tablespoon butter, softened
1/2 teaspoon vanilla extract

Heat oven to 375 degrees. Butter a 9 x 13-inch baking pan.

Unroll dough from tube and place in buttered pan. With fingers, pinch together seams and press dough onto the bottom of the pan, coming up the sides just a little. Bake 5 minutes in oven just to set the dough. It will not yet be done.

Meanwhile, in a medium bowl, combine remaining ingredients. Pour over partially-baked crust and spread almost to edges with a spoon. Return to oven and bake about 20 minutes more until deep golden brown (top will be soft and bubbly). Allow to cool before cutting into squares.

Makes about 20.

pecan pie breakfast squares

Categories:
breakfast
misc

Pesto Genovese

2 cups fresh basil leaves
1/2 cup extra virgin olive oil
1/2 cup freshly grated Parmesan cheese
3 tablespoons pine nuts (pignoli)
2 cloves garlic, peeled and crushed
1 teaspoon salt, or to taste

Combine all ingredients in and electric blender and process until smooth, stopping the blender once or twice to scrape down the sides of the jar. When serving with pasta, "loosen" the sauce with a little bit of the boiling water from the pasta pot.

Makes about 2 cups, or enough for about 6 servings of pasta.

pesto genovese

Categories:
spaghetti sauce

Chuck Wagon Hashed Potatoes

Yield: 1 serving

1/4 cup bacon drippings or oil
4 cups raw pared potatoes, sliced thin
1 medium onion, chopped
1 teaspoon salt
1/4 teaspoon black pepper

Heat bacon drippings in Dutch oven over a good bed of coals. Add potatoes and onions, stir and cook until all ingredients are heated through. Cover and cook 15 minutes or until tender.

Chuck Wagon Hashed Potatoes

Categories:
ranch recipes

Peach Custard Cake

Posted by Cookin Dad at recipegoldmine.com May 5, 2001

Source: Posted by Cory 3 May 2000 6:52 pm

I made this a few evenings ago. My kids and I thought it was quite good. What was surprising, however, is that my daughter is very picky when it comes to desserts that have fruit in them and she normally WILL NOT eat peaches in desserts. Strangely enough, she liked this recipe. I’ve never made ANYTHING with peaches in it that she liked–kudos to you!

I made a few minor changes in this recipe: 1) I added about 1 1/2 tablespoons sugar to the crust; 2) When I baked the peaches and crust the first time, I drizzled a little rum over the peaches; 3) I added one teaspoon vanilla extract to the peach juice and evaporated milk mixture; 4) When I baked pie for second time, I sprinkled a little extra cinnamon sugar over top of pie.

This recipe was simple and quite good. Thanks for teaching me how to make my daughter eat a dish with peaches in it! Regards, Cookin’ Dad

P.S. I thought the crust texture was really good considering it was not the standard pie crust which is normally rolled with rolling pin (A great lazy man’s pie crust!).

1 1/2 cups flour
1/2 teaspoon salt
1/2 cup butter or margarine (CD used butter)
30 ounces canned peaches
1/2 cup granulated sugar
1/2 teaspoon cinnamon
1 egg
1 cup evaporated milk

In a 1 1/2-quart bowl, mix together with a pastry blender until mixture looks like coarse meal, the flour, salt and butter. With back of spoon, press mixture firmly on bottom and halfway up sides of buttered 8-inch pan.

Drain well a 1 pound 14 ounce can of peaches, saving 1/2 cup syrup. Arrange drained peaches on crust in pan. Sprinkle over peaches a mixture of 1/2 cup sugar and 1/2 teaspoons cinnamon. Bake in 375 degree F oven for 20 minutes.

Mix the 1/2 cup peach syrup, 1 slightly beaten egg, and 1 cup Pet evaporated milk. Pour over peaches. Bake for 30 minutes more, or until custard is firm except in center. Center becomes firm on standing.

Serve warm or cold.

Peach Custard Cake

Categories:
layer cake

Blue Cheese Potato Salad

2 1/2 pounds potatoes, cooked and cubed
3/4 cup chopped scallion (green and white parts)
3/4 cup chopped celery
3/4 cup sour cream (regular or fat-free)
1/4 cup mayonnaise (regular or reduced-fat)
2 tablespoons minced fresh parsley
1 tablespoon white wine vinegar or cider vinegar
1 1/2 teaspoons salt
1/4 teaspoon pepper
1/4 teaspoon celery seed
1/2 cup crumbled blue cheese plus extra for top

In a large bowl toss together all the ingredients until very well mixed. Sprinkle the top with extra blue cheese. Cover and refrigerate for at least several hours before serving.

blue cheese potato salad

Categories:
salads
vegetable salad

Cream of Mushroom Soup

Posted by Olga at recipegoldmine.com 5:08:00pm 8/3/03

This is a very good soup.

1/2 cup butter or margarine
4 cups thinly sliced mushrooms (I added 6 cups)
1/2 cup finely chopped onion
1/2 cup flour
1 1/2 teaspoons salt
1/2 teaspoon pepper
1/4 teaspoon nutmeg
4 cups water
2 cups light cream or half-and-half
2 cups sour cream
1 (10 1/4 ounce can) chicken broth
1/2 cup chopped parsley

Melt butter or margarine in large skillet over medium heat; add mushrooms and onion and saut? until tender, about 5 to 7 minutes.

Sprinkle flour, salt, pepper and nutmeg over vegetables; stir to blend well. Place in 5-quart slow cooker. Using wire whisk, beat in water, cream or half-and-half, sour cream and chicken broth.

Cook covered, on LOW for 4 hours. Turn setting to HIGH; cook 1 hour longer, stirring occasionally. Stir in parsley and serve.

Serves 8.

Cream of Mushroom Soup

Categories:
crock pot
soup

Peach Crisp

5 cups peeled sliced peaches
1 cup sifted flour
1 cup granulated sugar
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 cup butter

Spread peach slices in a greased 8-inch square baking pan. Combine flour, sugar, salt and cinnamon in a medium bowl. Cut in butter until mixture is crumbly. Spread over peach slices. Bake at 350 degrees F for 45 to 50 minutes. Top with whipped cream to serve.

Peach Crisp

Categories:
desserts
crisp

Mexican Orange Candy

This is a Christmas specialty.

1 cup granulated sugar
1 1/2 cups milk
2 cups granulated sugar
Grated rind of 2 oranges
Pinch of salt
1/2 cup butter
1 cup nuts

Melt the first cup of sugar in a large vessel over medium heat while the milk is scalding in another saucepan. When the sugar is melted (stir continually and watch to keep from scorching), add the hot milk, all at once, stirring. Add the other two cups of sugar to this mixture. This will cause a hard ball in the mixture, but keep stirring until dissolved. Cook until it forms a hard ball in water or use a candy thermometer. Just before it is done, add grated orange rind, salt, butter and nuts. Remove from heat and beat until creamy. Pour into a buttered 9-inch square pan to cool. Cut into squares when cooled.

mexican orange candy

Categories:
candy