#3173 - Orange Dessert Glaze

(by Shirley McNevich)

1 cup Domino's powdered sugar
1/2 cup fresh squeezed oranged juice (strained)
1 tsp. orange zest

After squeezing enough fresh oranges and straining the orange juice, keep the peels for the orange zest. In a bowl add the fresh squeezed orange juice and the orange zest--stir. Slowly add the powdered sugar while stirring--stir until glaze is smooth. If glaze is too thin add a little more powdered sugar and stir again. If glaze is too thick, add a little more orange juice and stir again. Use glaze on slices of any vanilla, white or angelfood cake.

#2969 - Hope Cake

(by Shirley McNevich)

1/2 cup Crisco shortening
1 cup white sugar
2 eggs
3 cups flour
2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/4 tsp. cinnamon
1/4 tsp. ground cloves
1/4 tsp. allspice
3/4 cup buttermilk
1 tsp. vanilla
1 orange (for the juice and zest)
3/4 cup chopped almonds
1 cup raisins
1/2 cup dates (chopped into very small pieces)

In a saucepan add raisins--cover them with water, bring to a boil, boil them for 5 minutes, then drain them. In a mixer add Crisco, white sugar and eggs--beat. Add baking powder, baking soda, salt, cinnamon, cloves, allspice and vanilla--beat. Add buttermilk--beat. Peel the orange and squeeze out the juice--add orange juice to batter--beat. Grate just the outside of the orange peel (zest) and add it to the batter--beat. Add flour--beat. Remove bowl from mixer--add chopped almonds, drained raisins and chopped dates--stir until mixed. Pour batter into a greased 9 x 13 cake pan. Bake at 350 degrees for 30-40 minutes--test with a toothpick for doneness. Cool completely. Frost as desired.

#2959 - Fresh Orange Cake

(by Shirley McNevich)

1 1/2 cups white sugar
1/2 cup Crisco shortening
3 eggs
2 1/4 cups flour
2 tsp. baking powder
1/2 cup fresh squeezed orange juice
1/2 cup water
3 TBSP orange zest (grated orange peel)
1 tsp. salt

In a mixer add white sugar and Crisco--beat. Add eggs--beat. Add baking powder, salt, orange juice, water and orange zest--beat. Slowly add flour--beat. Pour batter into a greased 9 x 13 cake pan. Bake at 350 degrees for 30-35 minutes--test with a toothpick for doneness. Cool completely. Frost as desired.

#2181 - Cranberry Ring

(by Shirley McNevich)

2 - 3oz. boxes raspberry Jell-O
1/4 tsp. salt
1/4 tsp. cinnamon
2 cups boiling water
2 - 8oz. cans whole berry cranberry sauce
2 TBSP orange zest (grated orange rind)
1 cup diced orange slices
1 cup chopped apples (peeled before chopping)

In a bowl add both boxes of Jell-O, salt, cinnamon and boiling water--stir with a whisk until dissolved. Add both cans of cranberry sauce and orange zest--stir with a spoon until well mixed. Refrigerate until thickened but not completely set. Remove from refrigerator--add chopped apples and diced oranges--stir to mix. Pour the mixture into a Jell-O ring mold. Refrigerate overnight, then invert on to a serving plate.

#2145 - Apple Cranberry Bread

(by Shirley McNevich)

2 cups flour
1 1/4 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
1/2 cup softened Parkay margarine
1 cup white sugar
2 eggs
1 tsp. vanilla
2 tsp. orange zest (grated orange rind)
1/4 cup milk
1 baking apple (washed, peeled, cored and chopped fine)
1/2 cup dried cranberries

In a saucepan add dried cranberries--cover them with water. Turn heat to medium, bring to a boil, cook cranberries for 5 minutes, then drain them. In a mixer add Parkay and white sugar--beat for 5 minutes. Add eggs, vanilla and orange zest---beat. Add milk--beat. Add baking powder, baking soda and salt---beat. Slowly add flour--beat (continue with a wooden spoon if too thick for mixer). Remove bowl from mixer--add chopped apples and cranberries--stir until mixed. Grease a bread loaf pan. Place dough into the loaf pan. Bake at 350 degrees for 45-55 minutes or until inserted toothpick comes out clean.

#1933 - Scratch Orange Sponge Cake

(by Shirley McNevich)

2 cups white sugar
4 eggs
1 orange
the juice from squeezing the orange
2 TBSP orange zest (from the orange rind)
3 cups flour
3 tsp. baking powder

In a mixer add white sugar and eggs--beat. Add squeezed orange juice to a measuring cup--add enough water to make 1 cup. Add orange juice and orange zest to batter--beat. Add baking powder--beat. Slowly add flour--beat well. Pour batter into a greased 9 x 13 cake pan. Bake at 350 degrees for 30-35 minutes--test with a toothpick for doneness. Cool completely. Frost or glaze as desired.

#1767 - Ginger Bread

(by Shirley McNevich)

1/2 cup Crisco shortening
1/2 cup white sugar
1 egg
3/4 cup Brer rabbit green label molasses
2 cups sifted flour (measure before sifting)
2 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1 tsp. ginger
3/4 cup buttermilk
Topping: 1 TBSP melted butter; 3 TBSP white sugar; 2 TBSP orange zest; 1/2 cup chopped nuts

In a mixer add Crisco, 1/2 cup white sugar and egg--beat. Add molasses--beat. Add baking powder, baking soda, salt and ginger--beat. Add buttermilk--beat. Slowly add flour--beat. Pour batter into a greased 8" square cake pan. In a bowl add melted butter, 3 TBSP white sugar, orange zest and chopped nuts--stir. Sprinkle the nut mixture evenly over the top of the batter in the cake pan. Bake at 325 degrees for 20-40 minutes or until inserted toothpick comes out clean.

#1566 - Orange Cranberry Loaf

(by Shirley McNevich)

2 cups flour
1/2 tsp. salt
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1 cup white sugar
1 cup cranberries
1 beaten egg
2 TBSP butter (melted)
1/2 cup orange juice
orange zest (grated orange rind) from one orange
2 tsp. water
1/2 cup chopped nuts

In a bowl add flour, salt, baking powder, baking soda and white sugar--stir. Add egg, melted butter, orange juice, orange zest and water--stir. Add nuts and cranberries--stir. Pour batter into a greased bread loaf pan. Bake at 325 degrees for 1 hour 10 minutes--test with a toothpick for doneness.

#1502 - Carrot Cookies

(by Shirley McNevich)

1 cup cooked/mashed carrots
1 cup Crisco shortening
3/4 cup white sugar
1 egg
2 cups flour
2 tsp. baking powder
1/2 tsp. salt
2 tsp. vanilla
1/2 tsp. lemon extract
Glaze: 1 cup Domino's powdered sugar; 1 tsp. grated orange rind (zest); orange juice

In a mixer add shortening and white sugar--beat. Add egg--beat. Add cooked/mashed carrots--beat. Add vanilla, salt, lemon extract and baking powder--beat. Slowly add flour--beat. Drop by teaspoonfuls on to greased cookie sheets. Bake at 350 degrees for 12-15 minutes or until browned. Glaze--in a bowl add powdered sugar, orange zest and enough orange juice to make a glaze consistency--stir. If too thick add a little more orange juice. If too thin add a little more powdered sugar. Frost the cookies while they are still warm.

#1489 - Sand Tart Cutout Cookies

(by Shirley McNevich)

1 3/4 cups flour
1 tsp. baking powder
1/2 tsp. salt
1/2 cup Crisco shortening
1 cup white sugar
1 egg
1 tsp. orange zest (grated orange peel/rind)
1 egg white
cinnamon sugar for sprinkling

Into a bowl sift the flour, baking powder and salt. Once sifted, sift the dry ingredients again. In a mixer add white sugar and Crisco--beat. Add egg and orange zest--beat. Slowly add flour mixture--beat. Cover the mixer bowl with Saran wrap and refrigerate the dough overnight. The next day flour your counter. Form a baseball-sized piece of dough and place it on the flour--refrigerate the rest of the dough. Flour the top of the dough then use a rolling pin to roll the dough very thin (1/8"). Use any shape cookie cutters to cut the cookies. Repeat with the rest of the dough. Place cookies on greased cookie sheets. In a cup add 1/4 cup water and the egg white--beat with a fork. Brush the top of each cookie with the egg white mixture. Sprinkle each cookie with cinnamon sugar. Bake at 325 degrees for 8-10 minutes.

#1461 - Orange Buttermilk Cookies

(by Shirley McNevich)

Batter: 1 1/2 cups Domino's dark brown sugar (packed); 1 cup softened butter; 2 eggs; 1 TBSP orange zest (grated orange peel); 2 tsp. vanilla; 3 cups flour; 2 tsp. baking powder; 1 tsp. baking soda; 1/2 tsp. salt; 3/4 cup buttermilk

Frosting: 1 TBSP orange zest; 3 TBSP orange juice; 3 TBSP softened butter; 3 cups Domino's powdered sugar

In a mixer add brown sugar and butter--beat. Add eggs, orange zest and vanilla--beat. Add buttermilk--beat. Add baking powder, baking soda and salt--beat. Slowly add flour--beat. Drop batter by spoonfuls on to greased cookie sheets. Bake at 350 degrees for 10-12 minutes. Cool completely. Frosting: in a mixer add orange zest, orange juice, softened butter--beat. Add powdered sugar slowly--beat until smooth. Lightly frost the cookies.

#1367 - Cranberry Nut Bread

(by Shirley McNevich)

2 1/2 cups flour
1 cup white sugar
1/4 tsp. salt
1 1/2 tsp. baking powder
1/2 tsp. baking soda
3/4 cup orange juice
3 TBSP orange zest (grated orange peel)
1 beaten egg
2 TBSP Crisco shortening
1 1/2 cups chopped cranberries
3/4 cup chopped nuts

In a bowl add flour, white sugar, baking powder, baking soda and salt--stir. Add orange juice, beaten egg, Crisco, and orange zest--stir until mixed. Add chopped cranberries and chopped nuts--stir well. Spray a bread loaf pan with Pam. Place batter evenly into the loaf pan. Bake at 350 degrees for 50-60 minutes--test with a toothpick for doneness.

#1234 - Orange Bundt Cake

(by Aunt Eileen [Knouse] Carter)

1 3/4 cups cake flour (do not sift)
2 tsp. baking powder
1/4 tsp. salt
3/4 cup butter OR Parkay margarine
1 cup white sugar
1/2 cup orange juice
2 tsp. orange zest (grated orange peel)
3 egg whites (don't crack eggs until they are at room temperature)

In a mixer add egg whites and 1/4 cup white sugar--beat until stiff, then scoop them into a separate bowl--set aside. In a mixer add butter/margarine--beat. Add 3/4 cup of the white sugar--beat. Add orange juice and zest--beat. Add cake flour, salt and baking powder--beat. Remove bowl from mixer--add beaten egg whites and fold them into the batter using a spoon. Pour batter into a greased bundt cake pan--bake at 350 degrees for 50-60 minutes--test with a toothpick for doneness. Cool the cake for 20 minutes, flip cake on to a cake plate and cool completely. Glaze as desired or dust with powdered sugar.

#818 - Pineapple Cheesecake Squares

(by Shirley McNevich)

1 cup flour
1/2 cup butter
1/2 cup white sugar
1 tsp. grated orange peel (zest)
1 tsp. grated lemon peel (zest)
Filling: 1 - 8oz. Philadelphia cream cheese (softened), 1/4 cup white sugar, 2 TBSP milk, 1 tsp. vanilla, 1 egg, 1 - 8oz. can Dole crushed pineapple (drained), 1 TBSP melted butter, 1 cup Baker's angelflake coconut

In a bowl add flour, 1 cup butter, 1/2 cup white sugar, and both orange and lemon zest--stir and mix until crumbly. Press the mixture into a greased 9 x 9 square pan or 11 x 7 greased pan. Bake crust at 350 degrees for 20-25 minutes or until browned--remove from oven and cool completely. In a mixer add cream cheese and 1/4 cup white sugar--beat. Add egg and vanilla--beat. Add milk--beat. Remove bowl from mixer--add drained pineapple--stir with a wooden spoon. Pour the cheesecake mixture over the cooled crust. In a small bowl mix melted butter and coconut--set aside. Bake cheesecake at 350 for 10 minutes--remove from oven, sprinkle coconut/butter mixture evenly on top. Return cheesecake pan to oven and bake at 350 degrees for 8-12 minutes or until coconut is browned. Cool, refrigerate and cut into squares.

#676 - Orange Brownies

(by Hollie Kessler/Jennifer Mills - friend)

1 1/2 cups flour
4 eggs
2 cups white sugar
2 tsp. orange extract
1 tsp. salt
1 tsp. grated orange zest
2 sticks softened butter (NOT melted)
1-2 tsp. baking powder (more if you wish)
Glaze: 1 cup Domino's powdered sugar, 1 tsp. orange juice, 1 tsp. orange zest

Preheat oven to 350 and grease a 9 x 13 cake pan. In a bowl add flour, white sugar, salt and baking powder--stir. Add softened butter, eggs, orange extract and 1 tsp. orange zest--beat until well blended. Pour batter into prepared cake pan and bake at 350 degrees for 40 minutes or until light golden brown and set. Remove from oven and pierce entire top with fork. Glaze-- in a bowl mix powdered sugar, orange juice and 1 tsp. orange zest until smooth. Pour glaze over cake. Cool and cut into squares. Diet later.