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Orange Fluff Topping / Spice Cake & Icing
Card 1 Front:
over and hit edge sharply on table to loosen.
ORANGE FLUFF TOPPING— Mix together thoroughly
in top of double boiler 3 egg yolks, ½ cup sugar. Stir into
mixture ⅓ to ½ cup orange juice. Cook over hot water,
stirring constantly, until mixture thickens . . . about
15 minutes. Remove from heat. Stir in 1 tbsp. grated
orange rind. Cool. Fold in 1 cup heavy cream, whipped, ½
cup chopped, toasted, blanched almonds or ½ cup fresh
grated or packaged coconut. Serve on wedges of cake.
Makes about 3 cups topping.
If you live at an altitude over 2,500 feet, write Betty
Crocker, General Mills, Minneapolis 1, Minne-
sota, for recipe adjustments. Specify recipe wanted.
Card 1 Back:
Spice Cake & Icing
½ c. shor t. 1 c. sugar
1 c. br. sugar ¼ t. salt
1 egg & the yolk ½ c. sour milk
1½ c. flour spices to suit
1 t. b. powder vanilla
Mix ingredients and pour in loaf pan
cover batter with 1 stiffly beaten egg
white which is added ½ c. Br. sugar
sprinkle meringue with nut meats
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# Orange Fluff Topping
*Recipe by Betty Crocker / General Mills — circa 1950s*
## Ingredients
- 3 egg yolks
- 1/2 cup sugar
- 1/3 to 1/2 cup orange juice
- 1 Tbsp grated orange rind
- 1 cup heavy cream, whipped
- 1/2 cup almonds, blanched, toasted, and chopped
*(or 1/2 cup fresh grated or packaged coconut)*
## Instructions
1. Combine egg yolks and sugar in the top of a double boiler; mix together thoroughly.
2. Stir in orange juice.
3. Cook over hot water, stirring constantly, until mixture thickens — approximately 15 minutes.
4. Remove from heat and stir in grated orange rind.
5. Cool completely.
6. Whip heavy cream to stiff peaks.
7. Fold whipped cream into the cooled orange mixture until evenly combined.
8. Fold in chopped toasted almonds or coconut.
9. Serve over wedges of cake. -
Orange Glazed Sweet Potatoes / Cheese Corn Pudding
Minnegasco's RECIPE OF THE MONTH
©1959
ORANGE GLAZED SWEET POTATOES
(Prepare on top burner while turkey is in the oven)
6 to 8 medium sweet 2 tbsp. honey
potatoes 1 tbsp. grated orange rind
¼ cup butter 1/3 cup orange juice
1 cup brown sugar
Pare potatoes and cut in halves lengthwise. Brown in the butter in a skillet.
Place browned potatoes and butter in a 2 quart casserole. Mix together re-
maining ingredients and pour over potatoes. Cover and bake in a GAS oven
at 450º for 30 minutes. Uncover and continue baking, basting frequently with
the syrup, for 20 minutes or until tender and brown. Serves 8.
To Prepare on Top Burner: In aluminum skillet, brown potatoes in butter over
medium flame (325º on controlled burner). Add orange mixture and cook over
low flame (240º - 250º) for 20 minutes, or until tender. Uncover and simmer
about 20 minutes, basting frequently.
Back:
CHEESE CORN PUDDING
(Good oven companion with a roast)
½ cup milk 2 eggs, slightly beaten
1 tsp. sugar 1 cup grated mild Cheddar cheese
1 tsp. salt 1 No. 303 can cream-style corn
(about 2 cups)
Combine all ingredients. Pour in a greased 1 quart shallow casserole. Set
in a pan of warm water. Bake in a GAS oven at 325º for 1 hour and 15 min-
utes. Serves 6.
After December 1st, stop for your Christmas Cooky Book at one of our offices:
Main office - 8th & Marquette
Edina - Southdale Center
Robbinsdale - 4171 W. Broadway
---
# Orange Glazed Sweet Potatoes
*From Minnegasco's Recipe of the Month, 1959*
## Ingredients
- 6 to 8 medium sweet potatoes
- 1/4 cup butter
- 1 cup brown sugar
- 2 Tbsp honey
- 1 Tbsp grated orange rind
- 1/3 cup orange juice
## Instructions
1. Pare potatoes and cut in halves lengthwise.
2. Brown in the butter in a skillet.
3. Place browned potatoes and butter in a 2 quart casserole.
4. Mix together remaining ingredients and pour over potatoes.
5. Cover and bake in a GAS oven at 450° for 30 minutes.
6. Uncover and continue baking, basting frequently with the syrup, for 20 minutes or until tender and brown.
7. Serves 8.
## To Prepare on Top Burner
1. In aluminum skillet, brown potatoes in butter over medium flame (325° on controlled burner).
2. Add orange mixture and cook over low flame (240°–250°) for 20 minutes, or until tender.
3. Uncover and simmer about 20 minutes, basting frequently.
---
# Cheese Corn Pudding
## Ingredients
- 1/2 cup milk
- 1 tsp sugar
- 1 tsp salt
- 2 eggs, slightly beaten
- 1 cup grated mild Cheddar cheese
- 1 No. 303 can cream-style corn (about 2 cups)
## Instructions
1. Combine all ingredients.
2. Pour into a greased 1 quart shallow casserole.
3. Set in a pan of warm water.
4. Bake in a GAS oven at 325° for 1 hour and 15 minutes.
5. Serves 6.