19 orange secret Recipes

oranges, peeled and separated, crushed ice, water, milk (whatever % you have available), powdered coffee creamer, sugar or 1/4 cup substitute

orange juice, water, eggs, vanilla extract, granulated sugar, ice

ketchup (or 1/4 cup other tomato based sauce), brown sugar (like honey) or 1/4 cup another sweetener (like honey), vinegar (i use white but others use wine or apple), fruit juice (i use pineapple but some people use cherry or orange or 1/8 cup apple and 1/8 cup orange)

margarine, softened, white sugar, brown sugar (packed), eggs, vanilla extract, french vanilla-flavored instant coffee granules, water, strawberry jam, sweetened chestnut puree, instant hot chocolate mix, ground cinnamon, ground nutmeg, drop fresh lemon juice, orange liqueur, drop maple flavored extract, all-purpose flour, granola with nuts and raisins, baking powder, baking soda, salt, semisweet chocolate chips, chopped and toasted walnuts, rosemary flavored chocolate, grated

salt, onion powder, paprika, chili powder, black pepper, garlic powder, white pepper, turmeric, ground red pepper, sugar (optional but i wouldn tsp leave it out ), ketchup, brown sugar, orange juice concentrate, instant minced onion (dried ), seasoning, mix (see above recipe ), liquid smoke, broiler-fryer chickens, cut up (2 to 3 lb each), vegetable oil

chopped peeled gingerroot, garlic, minced, rice vinegar or 1/2 cup white wine vinegar, orange juice, vegetable oil, sesame oil, lipton recipe secrets onion soup mix, sugar, uncooked bow tie pasta, cucumber, scored seeded,and sliced, diced red bell pepper, coarsely chopped red onion, baby spinach leaves, mandarin orange segments, drained, diced cooked chicken, sliced almonds, toasted

rolls, ackage of a yellow cake mix (no pudding in the mix), all-purpose flour, active dry yeast, water, grated orange peel to taste *optional but recommended, butter softened about 2 sticks, ground cinnamon to taste, granulated sugar about 1/2 cup., brown sugar about 1 cup., secret to a great tasting cinnamon roll is to not skimp on the butter or cinnamon

boneless skinless chicken breasts, oil, ketchup, light corn syrup, vinegar, cornstarch, orange juice, soy sauce, red pepper flakes

unsalted butter, room temperature, sugar, egg, flour, cream cheese, room temperature, sugar, flour, lemon peel, orange rind, salt, vanilla, eggs, room temperature, egg yolks, room temperature, sour cream

miracle whip, mayonnaise, wishbone deluxe french salad dressing (the orange stuff), heinz sweet relish, vlasic dill pickle relish (heinz dill relish also works), granulated sugar, dried onion flakes, white vinegar, ketchup, salt

butter, eggs, sour cream, sugar, vanilla, salt, orange juice, frozen blintzes (i like blueberry best, but apple or cheese is fine too...or mix & match)

skim milk, unsweetened orange juice, dried prunes, pitted, vanilla extract, ice cubes

olive oil, divided, pork tenderloin , cut into 1/4 inch slices, assorted fresh vegetables, sliced water chestnuts, drained, lipton recipe secrets onion soup mix, water, orange juice, soy sauce, garlic powder

these vintage cake icing recipes are taken from mom s old recipe scrapbooks , circa 1929. mom often used these easy cake frosting recipes to decorate cakes for birthdays and everyday use., seven minute icing recipe, egg white , 3/4 cups white sugar, 1 tbsp corn syrup, 1/4 tsp cream of tartar, 3 tbsp water, 1/2 tsp vanilla. combine all ingredients, except flavoring, in top of double boiler and beat; place over rapidly boiling water and beat 7 minutes or until frosting is fluffy and will hold shape; remove from stove, add flavor and beat 1 minute longer; spread immediately., easy vanilla icing recipe, butter , 1-1/2 cups icing sugar, 1-1/2 tbsp milk, 1/2 tsp vanilla; beat., vanilla butter cream icing recipe, butter , 1/2 tsp salt, 2 tsp vanilla, 3 cups icing sugar, 1/4 cup milk. combine all ingredients and mix., butterscotch icing recipe, in a saucepan combine 3 tbsp butter , 3 tbsp milk, 1/2 cup dark brown sugar. heat till dissolved, beat in 1-2/3 cups icing sugar and 1/2 tsp vanilla; beat till creamy., icing recipes, these old-fashioned , homemade icing recipes are taken from the white house cook book by hugo ziemann, steward of the white house, and mrs. f. litre. gillette, a celebrated 19th-century cookbook author, published by the saalfield publishing company, new york, in 1913., cake frosting tips, in the first place , the eggs should be cold, and the platter on which they are to be beaten also cold. allow, for the white of 1 egg, 1 small teacupful of powdered sugar. break the eggs and throw a small handful of the sugar on them as soon as you begin beating; keep adding it at intervals until it is all used up. the eggs must not be beaten until the sugar has been added in this way, which gives a smooth, tender frosting, and 1 that will dry much sooner than the old way., spread with a broad knife evenly over the cake, and if it seems too thin, beat in a little more sugar. cover the cake with two coats, the second after the first has become dry, or nearly so. if the icing gets too dry or stiff before the last coat is needed, it can be thinned sufficiently with a little water, enough to make it work smoothly., a little lemon juice , or half a teaspoonful of tartaric acid, added to the frosting while being beaten, makes it white and more frothy., flavors mostly used are lemon , vanilla, almond, rose, chocolate, and orange., if you wish to ornament with figures or flowers, make up rather more icing, keep about 1-third out until that on the cake is dried; then, with a clean glass syringe, apply it in such forms as you desire and dry as before; what you keep out to ornament with may be tinted pink with cochineal , blue with indigo, yellow with saffron or the grated rind off an orange strained through a cloth, green with spinach juice and brown with chocolate, purple with cochineal and indigo. strawberry, or currant and cranberry juices color a delicate pink., cake in a cool oven with the door open to dry, or in a draught in an open window., almond frosting (marzipan icing recipe), whites of three eggs, beaten up with three cups of fine, white sugar. blanch a lb of sweet almonds, lb them in a mortar with a little sugar, until a fine paste, then add the whites of eggs, sugar and vanilla extract. lb a few minutes to thoroughly mix. cover the cake with a very thick coating of this, set in a cool oven to dry, afterwards cover with a plain icing., chocolate frosting, whites of four eggs , three cups of powdered sugar and nearly a cup of grated chocolate. beat the whites a very little, they must not become white, stir in the chocolate, then put in the sugar gradually, beating to mix it well., plain chocolate icing, put into a shallow pan four tablespoonfuls of scraped chocolate , and place it where it will melt gradually, but not scorch; when melted, stir in three tablespoonfuls of milk or cream and 1 of water; mix all well together, and add 1 scant teacupful of sugar; boil about five minutes, and while hot, and when the cakes are nearly cold, spread some evenly over the surface of 1 of the cakes; put a second 1 on top, alternating the mixture and cakes; then cover top and sides, and set in a warm oven to harden., all who have tried recipe after recipe , vainly hoping to find 1 where the chocolate sticks to the cake and not to the fingers, will appreciate the above. in making those most palatable of cakes, chocolate eclairs, the recipe just given will be found very satisfactory., tutti frutti icing, mix with boiled icing 1 oz each of chopped citron , candied cherries, seedless raisins, candied pineapple, and blanched almonds., sugar icing, extra-refined sugar add 1 oz of fine white starch ; lb finely together and then sift them through gauze; then beat the whites of three eggs to a froth. the secret of success is to beat the eggs long enough, and always 1 way; add the powdered sugar by degrees, or it will spoil the froth of the eggs. when all the sugar is stirred in continue the whipping for half an hour longer, adding more sugar if the ice is too thin., take a little of the icing and lay it aside for ornamenting afterward. when the cake comes out of the oven, spread the sugar icing smoothly over it with a knife and dry it at once in a cool oven., ornament the cake with it, make a cone of stiff writing paper and squeeze the colored icing through it, so as to form leaves, beading or letters, as the case may be. it requires nicety and care to do it with success.