Orange Chiffon cake
  • 2 eggs
  • 3 all-purpose flour2 teaspoons baking powder? teaspoon salt? cup softened butter? cup sugar? cup brown sugar1 teaspoon vanilla1 cup ripe b
  • cups chopped dates
  • 2teaspoons can of Pet Milk
  • 1teaspoon salt
  • ½cup milk
  • 1⁄3cup cooking oil
  • Orange Bisquick? 1 cup milk2 eggs1 3-ounce package Jell-O? banana pudding 2 bananas diced
  • Orange Bisquick? 1 cup milk2 eggs1 3-ounce package Jell-O? banana pudding 2 bananas diced
  • 2tablespoons margarine1 ? cup sugar2 eggs1 ? cup sifted all-purpose flour? teaspoon salt1 teaspoon soda? cup buttermilk2 ripe bananas, mashed1 ? cup p
  • 1⁄3cup INGREDIENTS:
  • 4teaspoons fresh rosemary leaves
  • ½cup chopped pecans
  • 2cups oil2 large red snapper filletsGarlic-flavored PamCavenders Greek seasoningLemon juicePaprikaDried or fresh parsley
  1. Let eggs stand at room temperature for 30 minutes
  2. Preheat oven to 350 degrees
  3. Grease and flour two 9×1 ½-inch round cake pans; set aside
  4. Finely grate 1 tablespoon of orange zest
  5. Squeeze juice from 2 oranges to measure ½ cup juice
  6. Section remaining orange; set aside
  7. Separate eggs; set yolks aside
  8. Beat egg whites to soft peaks in a large mixing bowl on high speed until soft peaks form (tips curl)
  9. Gradually add ½ cup of the sugar, beating on medium speed until stiff peaks form (tips stand straight)
  10. Combine the remaining 1 cup sugar, the flour, baking powder and salt in another large mixing bowl
  11. Add milk and oil
  12. Beat until combined
  13. Add orange juice and egg yolks; beat for 1 minute
  14. Gently fold in egg white mixture until combined
  15. Fold in zest
  16. Divide batter between prepared pans
  17. Bake 30-35 minutes or until toothpick inserted near center comes out clean
  18. Cool completely in pans on wire racks; remove from pans
  19. Frost with Orange Fluff Frosting
  20. Trim top with reserved orange sections
  21. Chill
  22. Makes 12 servings
  23. Frosting: In a small saucepan stir together sugar and cornstarch
  24. Stir in orange juice
  25. Cook and stir over medium-low heat until mixture thickens
  26. Cook and stir 2 minutes more
  27. Remove from heat; stir in reserved orange zest
  28. Cover and chill 1 hour
  29. Beat 2 cups whipping or heaving cream to stiff peaks; fold into chilled mixture