Almond Orange Breakfast Cake
Ingredients:
Topping:
1 cup sifted all purpose flour
¾ cup brown sugar (packed)
½ teaspoon cinnamon
2 tablespoons melted butter or margarine
2 tablespoons orange juice
2 tablespoons grated orange rind
1/3 cup chopped roasted blanched almonds
Mix together flour, sugar and cinnamon. Blend in butter with fork. Stir in orange juice, rind and almonds.
Batter:
2 cups all purpose flour
¼ teaspoon salt
½ cup sugar
4 teaspoons baking powder
2 teaspoons grated orange rind
¼ cup shortening
1 egg
½ cup orange juice
½ cup milk
Sift dry ingredients together and add orange rind. Cut in shortening until mixture is like coarse corn meal. Beat eggs; add orange juice and milk, and stir into flour mixture. Spread dough in a well greased 8 inch square pan; cover with topping. Bake in hot oven (400°) about 30 minutes. Serve warm or cold.
Ingredients:
3 ripe bananas
1 egg, unbeaten
2/3 cup sugar
2 tablespoons dark molasses
2 tablespoons melted shortening
2 cups sifted flour
1 teaspoon baking powder
1 teaspoon soda
½ teaspoon salt
1 cup chopped pecans
Mash bananas until no lumps remain. Add unbeaten egg and mix well. Beat in sugar, molasses and shortening. Stir in sifted flour, baking powder, soda and salt. Add pecans. Bake in greased loaf pan 8 x 5” in 350° oven for 60 minutes.
Ingredients:
¾ cups sifted flour
2 teaspoons baking powder
¼ teaspoons baking soda
½ teaspoon salt
¼ cup melted shortening
2 eggs, well beaten
4 teaspoons calorie free sweetener
1 teaspoon vanilla
2 medium bananas, mashed
Sift flour, baking powder, baking soda and salt together. Combine shortening, eggs, sweetener, and vanilla. Add to flour mixture, stirring only until flour is moistened. Fold in mashed bananas. Turn into a well greased loaf pan (8 x 4 x 3”). Bake in moderate oven (350°) 70 minutes. Makes 15 servings.
Ingredients:
Sweet Yeast Dough:
1 package active dry yeast
¼ cup warm water
1 cup milk
¼ cup butter
3 tablespoons sugar
1 teaspoon salt
1 egg, beaten
3-3 ½ cups regular all-purpose flour
Butter, Melted
Orange Filling:
1 cup orange juice and pulp
1 cup sugar
¼ cup butter
1 teaspoon grated orange rind
To prepare sweet yeast dough: Sprinkle yeast over warm water; set aside. In a saucepan scald milk; add butter, sugar and salt. Stir until butter melts and sugar dissolves. Pour into mixing bowl; cool to lukewarm. Stir in dissolved yeast and egg. Add 2 cups flour; beat well. Gradually stir in enough remaining flour to make soft dough. On floured surface knead dough until smooth and satiny. Place in buttered bowl, brush with melted butter, cover and allow to stand in warm place until doubled (about 1 hour).
To prepare orange filling: In a saucepan combine orange juice and pulp, sugar, butter and orange rind. Cook over medium heat, stirring occasionally, until mixture thickens. Cool. Divide dough in half. On lightly floured surface roll half to measure 8 x 24 inches. Spread with half of orange filling. Roll lengthwise as for jelly roll. Cut in 1 1/2 inch slices and place, cut side up, in buttered muffin cups, 2 ½ inch diameter. Brush with melted butter. Repeat with second half of dough. Cover and let stand in warm place till doubled. Bake in preheated 375° oven 10 to 12 minutes; remove immediately to wire rack to cool. Store in freezer or refrigerator. To serve reheat in 375° oven until golden brown.
Ingredients:
4 cups flour
3 teaspoons baking powder
1 teaspoon salt
½ cup sugar
¼ cup shortening
1 1/3 cups milk
2 eggs, beaten
1 cup candied orange peel, chopped fine
Sift flour, baking powder, salt and sugar together; cut in shortening. Add milk and eggs, mixed together, and stir only until flour is dampened. Stir in orange peel. Pour into a large greased loaf pan. Bake 60 minutes at 350°.
Ingredients:
¼ cup warm water
1 package cake, active or compressed yeast
¾ cup lukewarm milk, scalded then cooled
¼ cup sugar
1 teaspoon salt
1 egg
¼ cup margarine or butter
3½ to 3¾ cup un-sifted flour
1 egg yolk
1 tablespoon water
Poppy Seeds
Sesame Seeds
Measure warm water into warm mixing bowl. Sprinkle or crumble in yeast; stir until dissolved. Stir in remaining ingredients (except add only half the flour). Mix with spoon until smooth. Add enough remaining flour to hand easily; mix with hand or spoon. Turn out onto lightly floured board; knead until smooth and elastic, about 5 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm place, free from draft, until doubled in bulk, about 90 minutes. Punch down; let rise again until almost doubled, about 30 minutes. Form tiny balls of dough ¾ – 1” in diameter.
Prepare egg yolk glaze by beating together egg yolk and 1 tablespoon water with a fork. Dip tops of dough balls in egg yolk glaze and then in poppy seeds or sesame seeds Place 1 inch apart on greased baking sheet. Flatten gently. Let rise in warm place, free from draft, until double in bulk, about 20 minutes. Bake in hot oven (400°) about 10 minutes or until lightly browned. Makes 7 dozen.
Ingredients:
¼ cup butter or margarine
1¼ cup sugar
1 egg beaten
2 cups sifted flour
1½ teaspoon baking powder
1 teaspoon salt
½ teaspoon soda
2-3 cups mashed ripe banana
1¼ cup fresh or frozen cranberrys (chopped)
½ cup chopped nuts
Make one day, serve the next day.
Blend butter with sugar, add beaten eggs and beat. Sift flour, baking powder, salt and soda. Add creamed mixture and mix until flour is moistened. Fold in mashed bananas, cranberrys and nuts. Pour into greased 9” x 5” x 3” loaf pan. Bake 65 to 70 minutes. Cool in pan 10 minutes – remove to wire rack.
Note: This loaf can be wrapped in foil and frozen for use later.
This is very good sliced and spread with cream cheese and served with frosty fruit juice or milk as a snack.
Ingredients:
¾ cup chopped nuts
1 cup chopped dates unpitted
1½ teaspoons baking soda
½ teaspoon salt
¼ cup shortening
¾ cup boiling water
2 eggs
½ teaspoon vanilla
1 cup sugar
1½ cups sifted, all purpose flour
Combine nuts, dates, soda, and salt in mixing bowl. Add shortening and boiling water. Allow mixture to stand 15 minutes. Stir to blend. Beat eggs slightly. Add vanilla, and stir in sugar and sifted flour. Add egg mixture to date mixture. Do not overmix. Bake for 60 minutes in 9 x 5 x 3 inch greased loaf pan at 350°. Cool before removing from pan. Loosen sides with spatula. Cool thoroughly before slicing.
Delectable Pineapple French Toast
Ingredients:
4 eggs, beaten
1 teaspoon salt
¾ teaspoon cinnamon
3 tablespoons sugar
1 cup pineapple juice
Beat all ingredients together, dip 8 slices of bread in mixture and fry gently in butter or margarine until golden brown. Serve with crisp bacon.
Ingredients:
½ cup shortening
1 cup sugar
1 egg
1 cup sour milk or buttermilk
2 cups all purpose flour
1 teaspoon soda
1 whole orange chopped
¼ teaspoon salt
1 cup chopped dates
1 cup chopped walnuts
Cream shortening, sugar; add egg. Add buttermilk and sifted flour, soda and salt. Add chopped orange, dates, and nuts to mixture. Pour batter into a greased 9 x 5” loaf pan and bake at 350° for 60 minutes until done. Cool on rack.
Orange Honey Bread
Ingredients:
2 tablespoons shortening
1 cup honey*
1 egg
2 cups sifted enriched flour
1 teaspoon salt
1 teaspoon soda
¾ cup buttermilk
1 cup Quaker or Mother’s Oats (quick or old fashioned, uncooked)
1 tablespoon grated orange rind
1/3 cup chopped nutmeats
2/3 cup seedless raisins
Cream shortening; gradually add honey, creaming thoroughly. Add egg and beat until light and fluffy. Sift together flour, salt and soda and add to creamed mixture alternately with milk. Add rolled oats, grated orange rind, chopped nutmeats and seedless raisins, stirring only enough to combine. Bake in a greased paper-lined bread pan (4 ½ x 8 ½ inches) in a moderate oven (350°) 60 minutes to 75 minutes. Cool thoroughly before slicing.
*Corn syrup may be substituted for the honey.
Ingredients:
Orange Honey Glaze:
1 tablespoon lemon jice
1 teaspoon grated lemon rind
1 teaspoon grated orange rind
½ cup honey
¼ cup butter or margarine
Combine all ingredients in small saucepan and heat until butter or margarine is melted. Simmer about 3 minutes. Remove from heat.
Biscuit Bubbles:
2 cups sifted enriched self rising flour*
2 teaspoons grated orange rind
¼ cup shortening
2/3 to ¾ cup milk
Sift flour into bowl. Stir in orange rind. Cut or rub in shortening until mixture is crumbly. Add milk to make a soft dough. Turn out on lightly floured board or pastry cloth and knead gently for 30 seconds. Diving dough into pieces about the size of walnuts. Shape into balls. Place balls in layers in ungreased loaf pan, 4 ½ x 8 ½inches. Pour orange honey glaze over all. Bake in moderately hot oven (400° F) 30 to 35 minutes. Let bubble loaf cool 10 minutes in pan before serving. Remove from pan and serve hot.
Makes 1 bubble loaf.
*If you don’t sift or in the absence of other directions, spoon flour directly from container into a 1 cup dry measure, level off, then remove two level tablespoonfuls, according to USDA recommendations.
Ingredients:
2 packages refrigerated orange or cinnamon Danish rolls with icing (16 rolls)
¼ cup chopped pecans
Separate rolls and arrange 1 package (8 rolls) flat side down around bottom of ungreased 6½ cup ring mold. Stagger remaining package of rolls on top of first layer, covering seams of rolls on bottom layer. Bake at 375° for 20 to 25 minutes.
Invert on serving plate while warm.
Spread top and sides with frosting including in packages. Decorate with nuts, and serve warm with butter. Good go-alongs to serve with this brunch time delight are Canadian style bacon, berry cereal parfaits and a beverage.
Ingredients:
3 cups sifted flour
4 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup chopped pecans
2 eggs, well beaten
½ cup milk
½ cup orange juice
1 tablespoon grated orange rind
¾ cup orange marmalade
Mix and sift dry ingredients; stip in chopped pecans. Combine well beaten eggs, milk, orange juice, orange rind, and marmalade; stir in dry ingredients. Mix well. Turn into greased 9 x 5” loaf pan and bake in moderate oven (350°) 60 minutes or until done. Cool in pan 10 minutes; remove. Yield: 1 Loaf.
Ingredients:
5 tablespoons sugar
1 teaspoon salt
3 tablespoons shortening
1 up milk, scalded
1 egg, well beaten
1 cake compressed yeast or 1 package granular yeast
¼ cup lukewarm water
½ teaspoon grated lemon rind
½ teaspoon nutmeg
3¾ cup sifted Pillsbury’s Best flour
34 cup seedless raisins
Add sugar, salt and shortening to milk. Cool to lukewarm. Add egg. Dissolve yeast in water. Add to milk mixture. Add rind and nutmeg. Sift flour once, measure; add about half to liquid; mix well. Add remaining flour; mix to make a soft, smooth dough. Knead on floured board 5 minutes. Place in greased bowl; cover and allow to rise in warm place until dough is light (about 1 hour). Punch down and allow to rise 1 hour longer. Add raisins; blend well. Divide dough into 24 pieces of equal size. Shape into round strips about 10 inches long. Double the strips; twist several times; pinch ends together. Let rise until light (about 1 hour). Fry in hot, deep fat until golden brown. Drain on absorbent paper.
Sprinkle with granulated sugar.
Ingredients:
¾ cup honey
¾ cup sugar
1 egg
2 cups sifted flour
1 teaspoon each salt and cinnamon
½ teaspoon soda
2 cups uncooked rolled oats
1 cup DEL MONTE seedless raisins
Cream honey, sugar, butter and egg. Sift together flour, salt cinnamon, soda. Stir into creamed mixture. Add rolled oats and raisins. Drop by heaping teaspoonfuls onto greased cookie sheet. Bake on upper shelf of moderately hot oven (375° F) 12 to 14 minutes, until lightly browned. Cool on racks. Makes about 4 dozen.
Ingredients:
Dough:
1 cup milk, scalded
¾ cup seedless raisins
¾ cup instant regular whole wheat cereal
¼ cup granulated sugar
¼ cup shortening
1½ teaspoons salt
1 teaspoon cinnamon
¼ allspice
1 tablespoon grated orange peel
2 packages active dry yeast or 2 cakes compressed yeast
¼ cup warm water (lukewarm for compressed yeast)
1 egg, beaten
3 cups sifted enriched flour
Filling and Topping:
2-3 cups honey
¼ cup and ½ cup brown sugar, firmly packed
¼ cup and ¼ cup slivered almonds
¼ cup butter or margarine
1 tablespoon grated orange peel
Heat milk and raisins to boiling. Pour over cereal, sugar, shortening, seasonings and orange peel. Cool. Dissolve yeast in water. Add egg and yeast to milk mixture. Beat in half the flour. Stir in remainder, more if necessary, to make a soft dough. Knead on floured board until smooth and elastic. Butter a bowl and two cake pans (8 x 8 x 2 inches). Place dough in bowl. Turn to butter all sides. Cover and let rise in a warm place until double (about 1 hour). Punch down. Let rest 10 minutes. Mix honey and ¼ cup brown sugar. Pour half in each pan. Sprinkle with ¼ cup almonds. Cream butter and ½ cup brown sugar. Roll dough into an 18 x 9 inch rectangle. Spread with creamed mixture. Sprinkle with ¼ cup almonds. Roll up like a jelly roll. Cut into 1 inch slices. Place 9 rolls in each pan. Cover. Let rise again. Bake in hot oven (400°) 20 minutes, or until brown. Loosen sides. Invert immediately on cooling racks. Yield: 18 2 ½ inch rolls.
