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1995-09-27
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From: adubrofs@ccs.carleton.ca (Anne Dubrofsky)
Newsgroups: rec.food.recipes
Subject: Whole Orange Cake
Date: 11 May 1995 07:00:16 -0600
Organization: Carleton University
Message-ID: <D89vv6.6GG@cunews.carleton.ca>
This family favourite is from "Grand Diplome"
Whole Orange Cake
1 large orange 1 C golden raisins
1/2 C coarsely chopped nuts 1 C milk
2 eggs 2 C flour
1 tsp salt 1 tsp baking soda
1/2 C butter or margarine 1 C sugar
Preheat oven to 350 F.
Flour & grease a loaf pan.
Squeeze orange, reserve the juice. Put the peel, including the white
pith, in the blender with the milk, eggs & butter. Work till peel is
very finely chopped.
Sift flour & salt with baking soda; add sugar, nuts & raisins. Add
blended mixture to dry ingredients, stir well.
Pour batter into prepared pan; bake for 45-50 min, till the cake tests done.
Remove from the oven; sprinkle the reserved orange juice over the hot
cake, leave in the pan till cool.
N.B. You can use orange liqueur instead, as a sprinkle, or a
combination thereof. Note that because of the moistness, the cake
needs to be refrigerated after the first cut, since it will get mouldy
more quickly.
Quick & decadent mousse
This is surprisingly light and fluffy. It can also be frozen and
served like ice cream. The recipe is adapted from Margo Oliver, who was Food
Editor of the Montreal Gazette.
1 pint (1/2 litre) vanilla ice cream or frozen yoghourt
1 C cold milk
1 pkg (120 gr) INSTANT pudding mix, any flavour
1/2 tsp vanilla extract
1/2 tsp almond extract
options: 1/2 C toasted almonds; coconut flakes; drained, canned fruit,
raisins etc.
Mix ice cream in a bowl with the milk; when mostly melted, beat for 1
minute.
Add the pudding (use only instant pudding, or it won't set), mix then
beat till thoroughly blended. Add the flavourings - you can substitute
your favourite liqueur for the vanilla & almond extracts.
Let the mixture sit for 5 min, so that it starts to thicken, then fold
in the nuts, etc. Refrigerate for 1-2 hours, or freeze.
Garnish with canned or fresh fruit.
I have found that by using frozen yoghourt and lactose-reduced milk,
that I can enjoy this dessert even tho' I'm lactose-intolerant.
Anne Dubrofsky,
Carleton University
Email address: adubrofs@ccs.carleton.ca
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