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Minnie's Old-Fashioned Orange Icebox Cookies
MINNIE'S OLD-FASHIONED
ORANGE ICEBOX COOKIES (shown)
Be careful not to overbake or you'll find
that the browning butter may overpower
the delicate flavors.
1 cup butter or margarine, softened
1/2 cup each granulated sugar and
packed light-brown sugar
1 egg
2 tablespoons orange juice
1/8 teaspoon vanilla
2-1/2 cups flour
1/4 teaspoon each salt and baking soda
1 tablespoon grated orange peel
1/2 cup finely chopped pecans
In large bowl beat butter and sugars
until well blended. Add egg and
beat until light and fluffy. Beat in orange
juice and vanilla. Stir together flour, salt
and soda; stir into butter mixture. Stir in
peel and pecans. If necessary, chill briefly
until easy to handle. On waxed paper
shape in two 1-1/4-inch-diameter rolls.
Wrap in waxed paper; chill at least 3
hours or until firm. Slice 3/16 inch thick.
Place slices 1/2 inch apart on ungreased
baking sheets. Bake in preheated 375°
oven 8 to 9 minutes or until golden and
delicately browned at edges. Remove to
racks to cool. Makes about 132. Per
cookie: 31 cal, 0 g pro, 3 g car, 2 g fat,
6 mg chol with butter, 2 mg chol with
margarine (more recipes, page 146)
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# Minnie's Old-Fashioned Orange Icebox Cookies
*Be careful not to overbake or you'll find that the browning butter may overpower the delicate flavors.*
## Ingredients
- 1 cup butter or margarine, softened
- 1/2 cup granulated sugar
- 1/2 cup packed light-brown sugar
- 1 egg
- 2 Tbsp orange juice
- 1/8 tsp vanilla
- 2-1/2 cups flour
- 1/4 tsp salt
- 1/4 tsp baking soda
- 1 Tbsp grated orange peel
- 1/2 cup finely chopped pecans
## Instructions
1. In a large bowl, beat butter and sugars until well blended.
2. Add egg and beat until light and fluffy.
3. Beat in orange juice and vanilla.
4. Stir together flour, salt, and baking soda; stir into butter mixture.
5. Stir in orange peel and pecans.
6. If necessary, chill briefly until easy to handle.
7. On waxed paper, shape dough into two 1-1/4-inch-diameter rolls.
8. Wrap in waxed paper; chill at least 3 hours or until firm.
9. Slice 3/16 inch thick. Place slices 1/2 inch apart on ungreased baking sheets.
10. Bake in preheated 375° oven 8 to 9 minutes or until golden and delicately browned at edges.
11. Remove to racks to cool.
Makes about 132 cookies. Per cookie: 31 cal, 0 g protein, 3 g carbohydrate, 2 g fat, 6 mg cholesterol with butter, 2 mg cholesterol with margarine. -
Golden Yam Delight
Fred Meyer Nutrition Centers
GOLDEN YAM DELIGHT
¼ cup honey or maple syrup
⅓ cup orange juice
2 tablespoons safflower oil
2 medium yams—cooked, peeled and diced
1 apple, sliced raw with skin
1 large carrot—cooked and diced
2 tablespoons raisins
Combine honey, orange juice, oil. In a casserole make alternating layers of
the vegetables and the liquid mixture.
Top with raisins, cover and bake in a preheated 375° oven for 35 minutes.
Uncover and bake 10 more minutes.
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# Golden Yam Delight
*From Fred Meyer Nutrition Centers*
## Ingredients
- 1/4 cup honey or maple syrup
- 1/3 cup orange juice
- 2 Tbsp safflower oil
- 2 medium yams, cooked, peeled and diced
- 1 apple, sliced raw with skin
- 1 large carrot, cooked and diced
- 2 Tbsp raisins
## Instructions
1. Combine honey, orange juice, and oil.
2. In a casserole, make alternating layers of the vegetables and the liquid mixture.
3. Top with raisins, cover and bake in a preheated 375° oven for 35 minutes.
4. Uncover and bake 10 more minutes. -
Orange Cake / Boiled Orange Frosting
Orange Cake
1⁄3 cup butter
1 cup sugar
2 eggs
1⁄2 cup Sunkist orange juice
Grated rind 1 Sunkist orange
1 tablespoon Sunkist lemon juice
13⁄4 cups flour
1⁄2 teaspoon soda
Cream butter; add sugar, gradually,
and eggs, beaten until thick and lemon-
colored. Sift flour and soda together four
times; add alternately with combined
fruit juices and rind to first mixture. Put
in buttered and floured cake-pan, and
bake in a moderate oven thirty-five or
forty minutes. Cover with Boiled Orange
Frosting.
Boiled Orange Frosting
In a smooth agate saucepan put 1 cup sugar and
1⁄3 cup Sunkist orange juice and grated rind of orange,
mix well, and boil, being careful not to stir or disturb
syrup until it will spin a long thread when it drips from
tip of spoon. Lift gently from fire, and pour slowly,
while beating vigorously with a strong egg-beater, in
a fine stream onto 1 egg white which has been beaten
until light but not stiff. Continue beating until frost-
ing is stiff enough to stay in place, pour all at once onto
cake and spread over surface with a few movements
of a large, flat knife.
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# Orange Cake
## Ingredients
- 1/3 cup butter
- 1 cup sugar
- 2 eggs
- 1/2 cup Sunkist orange juice
- Grated rind of 1 Sunkist orange
- 1 Tbsp Sunkist lemon juice
- 1 3/4 cups flour
- 1/2 tsp baking soda
## Instructions
1. Cream butter; add sugar gradually, and eggs beaten until thick and lemon-colored.
2. Sift flour and soda together four times; add alternately with combined fruit juices and rind to first mixture.
3. Put in buttered and floured cake pan, and bake in a moderate oven thirty-five or forty minutes.
4. Cover with Boiled Orange Frosting.
## Boiled Orange Frosting
### Ingredients
- 1 cup sugar
- 1/3 cup Sunkist orange juice
- Grated rind of 1 orange
- 1 egg white, beaten until light but not stiff
### Instructions
1. In a smooth agate saucepan put 1 cup sugar and 1/3 cup Sunkist orange juice and grated rind of orange; mix well and boil, being careful not to stir or disturb syrup until it will spin a long thread when it drips from tip of spoon.
2. Lift gently from fire, and pour slowly in a fine stream onto 1 egg white which has been beaten until light but not stiff, while beating vigorously with a strong egg-beater.
3. Continue beating until frosting is stiff enough to stay in place.
4. Pour all at once onto cake and spread over surface with a few movements of a large, flat knife. -
Sunkist Honey Orange Cocktail / Sunkist Cherry Cocktail
Sunkist Honey Orange Cocktail
⅔ cup Sunkist orange juice
2 tablespoons Sunkist lemon juice
2 tablespoons honey
Few grains salt
Crushed ice
Mix ingredients thoroughly in a cocktail
shaker. Put crushed ice in four cocktail glasses,
pour in the mixture and serve at once, garnished
with shredded yellow orange rind.
Sunkist Cherry Cocktail
Take ¼ cup maraschino syrup from a bottle of maraschino cherries, add 2 tablespoons
Sunkist orange juice, 1 tablespoon honey, and 1 tablespoon Sunkist lemon juice. Add
½ cup White Rock or other effervescing water. Mix well in a cocktail shaker and pour
over crushed ice in 4 cocktail glasses. Garnish with a slice of maraschino cherry in
bottom and on edge of each glass.
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# Sunkist Honey Orange Cocktail
## Ingredients
- 2/3 cup Sunkist orange juice
- 2 tablespoons Sunkist lemon juice
- 2 tablespoons honey
- Few grains salt
- Crushed ice
## Instructions
1. Mix ingredients thoroughly in a cocktail shaker.
2. Put crushed ice in four cocktail glasses, pour in the mixture and serve at once, garnished with shredded yellow orange rind.
# Sunkist Cherry Cocktail
## Ingredients
- 1/4 cup maraschino syrup from a bottle of maraschino cherries
- 2 tablespoons Sunkist orange juice
- 1 tablespoon honey
- 1 tablespoon Sunkist lemon juice
- 1/2 cup White Rock or other effervescing water
- Maraschino cherries, sliced, for garnish
## Instructions
1. Combine maraschino syrup, orange juice, honey, and lemon juice.
2. Add effervescing water and mix well in a cocktail shaker.
3. Pour over crushed ice in 4 cocktail glasses.
4. Garnish with a slice of maraschino cherry in bottom and on edge of each glass. -
Pure Orange Juice — Hotel Style / Iced Sunkist Orange Juice
Pure Orange Juice — Hotel Style
Squeeze juice from Sunkist
oranges using a glass squeezer.
Strain and serve in a very small
water glass set in a glass dish of
crushed ice.
Iced Sunkist Orange Juice
Fresh mint leaves
Sunkist orange juice
Sugar
Arrange fresh mint leaves, lengthwise, at
equal distances in frappe glasses, allowing four
to each glass. Put in finely-crushed ice to three-
fourths depth of glass, and pour over to fill glass
Sunkist orange juice, sweetened to taste.
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# Pure Orange Juice — Hotel Style
## Pure Orange Juice — Hotel Style
Squeeze juice from Sunkist oranges using a glass squeezer. Strain and serve in a very small water glass set in a glass dish of crushed ice.
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# Iced Sunkist Orange Juice
## Ingredients
- Fresh mint leaves
- Sunkist orange juice
- Sugar
## Instructions
1. Arrange fresh mint leaves lengthwise at equal distances in frappe glasses, allowing four to each glass.
2. Put in finely-crushed ice to three-fourths depth of glass.
3. Pour Sunkist orange juice over ice to fill glass, sweetened to taste. -
Sunkist Sparkle
Sunkist Sparkle
Take 1/2 glass of Sunkist orange
juice and fill to the top with cold
ginger ale. Add cracked ice.
Write us for the "Sunkist New-Day
Drinks," a booklet containing many other
suggestions and rules for making attractive
drinks that include healthful orange and
lemon juice. There are combinations with
grape juice, loganberry juice, ginger ale,
charged water, and other fruit juices, which
are delicious, wholesome and inexpensive.
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# Sunkist Sparkle
## Ingredients
- 1/2 glass Sunkist orange juice
- Cold ginger ale, to fill
- Cracked ice
## Instructions
1. Pour 1/2 glass of Sunkist orange juice into a glass.
2. Fill to the top with cold ginger ale.
3. Add cracked ice. -
Orange Blossom Cocktail
Orange Blossom Cocktail gin
1/2 jigger of gin
1/2 " orange juice.
Shake cracked ice and strain into
glass.
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# Orange Blossom Cocktail
## Ingredients
- 1/2 jigger gin
- 1/2 jigger orange juice
## Instructions
1. Combine gin and orange juice.
2. Shake with cracked ice and strain into glass.
## Editor's Note
- I would use 2 oz each of gin and orange juice for a larger cocktail. -
Orange Layer Cake
Orange layer cake
1 egg. 4 Tblsps. shortening
2 cup flour. 1 cup sugar
2 tsps Calumet 1 egg
1/4 " salt. 3/4 cup milk
1/2 " orange xtract 1/4 tsps. lemon.
Mix as usual - Bake in two 9 in. layer
pans in 375 oven 25 minutes. put layers
together with orange filling and cover top and
sides of cake with 7 min frosting
arrange orange sections free from membrane
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on top of cake.
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# Orange Layer Cake
## Ingredients
### Cake
- 1 cup sugar
- 4 Tbsp shortening
- 1 egg
- 3/4 cup milk
- 2 cups flour
- 2 tsp Calumet baking powder
- 1/4 tsp salt
- 1/2 tsp orange extract
- 1/4 tsp lemon extract
### Orange Custard Filling (see Editor's Notes)
- 3 egg yolks
- 1/2 cup sugar
- 1/3 cup orange juice
- 1 Tbsp lemon juice
- 2 Tbsp butter
- 1 tsp orange zest
### Seven Minute Frosting
- 2 egg whites
- 1 1/2 cups sugar
- 5 Tbsp cold water
- 1 1/2 tsp light corn syrup
- 1 tsp vanilla
### Garnish
- 2-3 oranges, supremed (sections free from membrane)
## Instructions
### Cake
1. Preheat oven to 375°F. Grease and flour two 9" round layer pans.
2. Cream shortening and sugar together until light and fluffy.
3. Beat in egg.
4. Sift together flour, baking powder, and salt.
5. Add dry ingredients alternately with milk, beginning and ending with flour.
6. Stir in orange extract and lemon extract.
7. Divide batter evenly between prepared pans.
8. Bake at 375°F for 25 minutes until golden and a toothpick inserted in the center comes out clean.
9. Cool completely before assembling.
### Orange Custard Filling
1. Whisk egg yolks, sugar, orange juice, and lemon juice together in a heavy saucepan.
2. Cook over medium-low heat, stirring constantly, until thickened — approximately 8-10 minutes.
3. Remove from heat and stir in butter and orange zest.
4. Cool completely before using.
### Seven Minute Frosting
1. Combine egg whites, sugar, cold water, and corn syrup in the top of a double boiler.
2. Beat with a hand mixer over boiling water for 7 minutes until stiff, glossy peaks form.
3. Remove from heat and stir in vanilla.
4. Use immediately.
### Assembly
1. Place first cake layer on serving plate.
2. Spread orange custard filling evenly over the top.
3. Place second layer on top.
4. Cover top and sides of cake completely with seven minute frosting.
5. Arrange supremed orange sections decoratively on top of cake.
6. Serve the same day — seven minute frosting does not hold well overnight.
## Editor's Notes
- **Orange filling** — called for in the original assembly instructions but entirely absent from the recipe card. A standard orange custard filling has been reconstructed above as the most period-appropriate interpretation. An orange buttercream (powdered sugar, softened butter, orange juice, and orange extract) is a simpler modern alternative.
- **"7 min frosting"** — Seven Minute Frosting is a well-documented period recipe; standard reconstruction provided above. Must be used immediately after preparation as it sets quickly and does not store well.
- **"Orange sections free from membrane"** — supremed orange segments; cut away all peel, pith, and membrane to expose clean fruit sections. A period presentation detail suggesting this was considered a somewhat elegant cake. -
Orange Biscuits
Orange Biscuits
4 tblsp. shortening
2 cups sifted flour. - 1 " grated orange r.
2 tsp. Calumet - 2/3 cup milk. (about)
½ " salt. - 12 cubes cut sugar
2 tblsp. sugar - ¼ cup orange juice
Prepare as usual. cut in orange rind after
shortening. add milk. until soft. Roll ½ in+
cut small. on top of each biscuit place
x ½ cube of sugar dipped in orange juice
Bake in hot oven. 450 - Makes 24 Biscuits!
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# Orange Biscuits
## Ingredients
- 2 cups sifted flour
- 2 tsp Calumet (baking powder)
- 1/2 tsp salt
- 2 Tbsp sugar
- 4 Tbsp shortening
- 1 tsp grated orange rind
- 2/3 cup milk (about)
- 12 cubes cut sugar
- 1/4 cup orange juice
## Instructions
1. Prepare as usual. Cut in orange rind after shortening.
2. Add milk until soft.
3. Roll 1/2 inch thick and cut small.
4. On top of each biscuit place 1/2 cube of sugar dipped in orange juice.
5. Bake in hot oven at 450°. Makes 24 biscuits. -
Pineapple Pudding
Pineapple Pudding
2 slices of raisin bread, cubed
1 can (1 lb. 4oz) crushed Pine apple
2 Tablespoons of orange juice
1/2 cup of Butter or margarine
3/4 cup of Sugar 3 eggs beaten
1/8 teaspoon nutmeg. 1 large cooked
carrot, grated. 1/4 teaspoon of Salt
Preheat oven to 350°F.
Soak bread crumbs in crushed
pine apple with syrup and
orange juice. cream butter or
margarine and sugar. Beat
until light. Add eggs,
Beat until light and fluffy.
Add nutmeg, carrots and salt
mix until well blended.
Spoon into a greased 1 1/2 quart
baking dish. Bake for 40-45
minutes, or until done
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# Pineapple Pudding
## Ingredients
- 2 slices raisin bread, cubed
- 1 can (1 lb. 4 oz) crushed pineapple (with syrup)
- 2 Tbsp orange juice
- 1/2 cup butter or margarine
- 3/4 cup sugar
- 3 eggs, beaten
- 1/8 tsp nutmeg
- 1 large cooked carrot, grated
- 1/4 tsp salt
## Instructions
1. Preheat oven to 350°F.
2. Soak bread crumbs in crushed pineapple with syrup and orange juice.
3. Cream butter or margarine and sugar. Beat until light.
4. Add eggs. Beat until light and fluffy.
5. Add nutmeg, carrots, and salt. Mix until well blended.
6. Spoon into a greased 1 1/2 quart baking dish.
7. Bake for 40–45 minutes, or until done. -
Lemon Cake
LEMON CAKE
Mix 1 box Duncan Hines Lemon Supreme Cake Mix with
1 box Instant Jello Pudding
Add 4 eggs
½ cup salad oil
3/4 cup water
Place all ingredients in mixer, turn on low and beat two m
minutes. Pour into long loaf pan (greased and floured)
and bake 35 minutes at 350 degrees. When cake is done tak
take ice pick and pick holes in top of cake.
Glaze: 2 tablespoons melted butter
2 cups powdered sugar
1/3 cup orange juice
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Mix and spoon over cake filling the holes. Put back
in oven and bake 5 minutes.
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# Lemon Cake
## Ingredients
- 1 box Duncan Hines Lemon Supreme Cake Mix
- 1 box Instant Jello Pudding (Lemon)
- 4 eggs
- 1/2 cup salad oil
- 3/4 cup water
## Instructions
1. Place all ingredients in mixer, turn on low and beat two minutes.
2. Pour into long loaf pan (greased and floured) and bake 35 minutes at 350 degrees.
3. When cake is done, take ice pick and pick holes in top of cake.
4. Mix glaze ingredients and spoon over cake filling the holes.
5. Put back in oven and bake 5 minutes.
## Glaze
- 2 Tbsp melted butter
- 2 cups powdered sugar
- 1/3 cup orange juice -
Holiday Confetti Bread
Holiday Confetti Bread
2½ c. flour 1/3 c. raisins
4 tsp. baking powder ½ c. shortening
3/4 tsp. salt 3/4 c. sugar
3/4 C. Brazil nuts 3 eggs
1½ c. mixed diced candied fruits ½ c. mashed banana
½ c. orange juice
Mix & sift flour baking powder & salt. Stir in
chopped nuts, candied fruits & raisins. Cream shortening
add sugar; beat until light & fluffy. Add eggs, one at
a time, beating after each add. Combine mashed banana
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& orange juice; add to creamed mixture alternately
with flour mixture, beginning & ending with dry
ingredients. Turn into waxed-paper-lined & greased
9" x 5" x 3" loaf pan. Bake in moderate oven (350°)
1 hr. Let bread cool in pan half a hour before
turning out on cake rack.
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# Holiday Confetti Bread
## Ingredients
- 2 1/2 cups flour
- 4 tsp baking powder
- 3/4 tsp salt
- 3/4 cup Brazil nuts, chopped
- 1 1/2 cups mixed diced candied fruits
- 1/3 cup raisins
- 1/2 cup shortening
- 3/4 cup sugar
- 3 eggs
- 1/2 cup mashed banana
- 1/2 cup orange juice
## Instructions
1. Mix and sift flour, baking powder, and salt.
2. Stir in chopped nuts, candied fruits, and raisins.
3. Cream shortening; add sugar and beat until light and fluffy.
4. Add eggs one at a time, beating after each addition.
5. Combine mashed banana and orange juice; add to creamed mixture alternately with flour mixture, beginning and ending with dry ingredients.
6. Turn into a waxed-paper-lined and greased 9" x 5" x 3" loaf pan.
7. Bake in a moderate oven (350°) for 1 hour.
8. Let bread cool in pan half an hour before turning out on a cake rack.