GERMAN BUNT CAKE BY LOIS HIGGINS
ORANGE CREAM CHIFFON CAKE RECIPE (FROM LOIS HIGGINS)
*****Light & luscious, this sponge cake is bursting with orange flavor. It's the perfect dessert to serve after a filling meal, or with afternoon tea or coffee -- Faith Sommers, Bangor, California
TOTAL TIME: Prep: 1 hour BAKE: 40 minutes + cooling
9 eggs, separated 1 c sugar, divided 1/4 c orange juice 4 tsp grated orange peel
1 c plus 2 tbsp all-purpose flour 1 tsp cream of tartar 1/2 tsp salt
1 C SUGAR 1/4 c all-purpose flour 1/4 tsp salt 1/2 c orange juice 1 egg lightly beaten 4 tsp grated orange peel
1 carton (12 ounces) frozen whipped topping, thawed
1. Place egg whites in a large bowl, let stand at room temperature for 30 minutes. In another large bowl, beat egg yolks, until slightly thickened. Gradually add 1/3 cup sugar, beating until thick and lemon-colored. Blend in orange juice and peel. Add flour and remaining sugar to yolk mixture. Mix well.
2 Add cream of tartar and salt to egg whites; beat with clean beaters until stiff peaks form. Fold into batter. Gently spoon into an ungreased 10 inch tube pan. Cut through batter with a knife to remove air pockets.
3. Bake at 325 degrees on lowest oven rack for 40-50 minutes or until top springs back when lightly touched. Immediately invert pan; cool completely, about 1-1/2 hours. Run a knife around sides and center tube of pan; remove cake.
4. For filling, in a double boiler or a metal bowl over simmering water, combine the sugar, flour and salt. Add the orange juice, egg and orange peel. Constantly whisk until mixture reaches 160 degrees or is thick enough to coat the back of a spoon. Remove from heat and cool completely. Fold in whipped topping.
5. Cut cake horizontally into three layers. Place bottom layer on a serving plate; top with one-third filling. Repeat layers twice. Serve immediately or refrigerate. Yield: 12 servings.
Submitted by Carol Tillman Served at Aug 28, 2014 Oil Capital Meeting at Tana Park's home.
2 cans Pillsbury Crescent rolls
2-8oz Cream Cheese (room temperature)
1 1/2 cups Sugar
1 tsp. Vanilla extract
1 tsp Cinnamon
1 stick butter (1/2 cup real butter not margarine)
Spray a 9 x 13 pan with cooking spray.
Unroll and press 1 can crescent rolls into the bottom of your baking dish press the seams together.
In a separate bowl blend the cream cheese, 1 cup sugar and 1 tsp vanilla spread over top of dough.
Unroll the second can of crescent rolls and place on top of the cream cheese mixture pressing seams together again.
Melt butter and pour over top layer of crescents. Mix the reaming 1/2 cup of sugar & cinnamon together. Sprinkle cinnamon sugar mixture generously over the top.
If you don’t think that’s enough cinnamon sugar on top add more its really up to you there’s no rules on this part of the recipe.
Bake at 350 degrees for 30 minutes until bubbly and bottom crust is slightly brown. Cool, slice and enjoy
FALL is here and it is time to think about new recipes for the Holidays and share with special people in our lives. China Painters are special - share with our clubs if you are so inclined to do so. Friend brought these to work and they are great!
2 cups flour
2 cups sugar
1 cup Vegetable Oil
2 cans Libby’s pumpkin
3/4 tsp cinnamon
½ tsp ginger
¼ tsp allspice
½ tsp nutmeg
1 tsp baking soda
¼ tsp salt
FOLD in 1 cup raisins or 1 cup pecans or both (optional)
Pour onto greased and dusted with flour cookie sheet or jellyroll pan
BAKE: 350° for 30 minutes. Cool brownies completely, then Frost.
FROSTING - In mixer beat:
1 stick butter
1 box powdered sugar
1 – 8 oz. Philadelphia Cream Cheese
1 tsp. Vanilla
Spreading frosting on cooled brownies. Yummy brownies!