Browse Items (20 total)
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Chocolate Pecan Truffles
CHOCOLATE PECAN TRUFFLES
1 cup chocolate morsels
½ cup sour cream
1½ cups pecans, chopped
fairly fine but not
pulverized
2½ cups vanilla wafers or
cake crumbs, finely
crushed
½ cup confectioners' sugar,
sifted
1 tablespoon grated orange
rind
⅓ cup orange juice,
approximately
½ cup unsweetened cocoa
powder, sifted
Melt chocolate and sour cream
in top of a double boiler over sim-
mering water. Stir until smooth,
then chill until mixture is barely
pliable.
Take a small amount, about half
a teaspoon, and roll into a ball with
your fingers. If chocolate is chilled
enough, this is easy. Continue to
make balls of all the chocolate, then
refrigerate until firm. These are the
centers of the truffles.
over
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Mix together pecans, vanilla
wafers, confectioners' sugar, grated
orange rind and juice, using a food
processor if possible. Use just
enough orange juice to moisten and
hold together mixture, no more.
Roll chocolate balls in it and
then between your palms to make
them firm. Roll finally in cocoa
powder, shaking off excess. Refrig-
erate until serving time. Makes
about 48 truffles.
---
# Chocolate Pecan Truffles
*Makes about 48 truffles*
## Ingredients
- 1 cup chocolate morsels
- 1/2 cup sour cream
- 1 1/2 cups pecans, chopped fairly fine but not pulverized
- 2 1/2 cups vanilla wafers or cake crumbs, finely crushed
- 1/2 cup confectioners' sugar, sifted
- 1 Tbsp grated orange rind
- 1/3 cup orange juice, approximately
- 1/2 cup unsweetened cocoa powder, sifted
## Instructions
1. Melt chocolate morsels and sour cream in the top of a double boiler over simmering water. Stir until smooth, then chill until the mixture is barely pliable.
2. Take a small amount, about half a teaspoon, and roll into a ball with your fingers. If the chocolate is chilled enough, this is easy. Continue to make balls of all the chocolate, then refrigerate until firm. These are the centers of the truffles.
3. Mix together the pecans, vanilla wafers, confectioners' sugar, grated orange rind, and orange juice, using a food processor if possible. Use just enough orange juice to moisten and hold the mixture together, no more.
4. Roll the chilled chocolate balls in the pecan mixture, then roll between your palms to make them firm.
5. Roll finally in cocoa powder, shaking off excess.
6. Refrigerate until serving time. -
Blueberry Marmalade
Blueberry Marmalade
A bit of orange and lemon add zest to this
delicious marmalade. Serve with hot biscuits and
your family will consider it the ultimate in good
eating.
You will need:
1 orange
1 lemon
Peel the citrus fruit and remove the excess
membrane. Slice and cut into very thin pieces. A
processor does wonders, but a French knife will
do very well. Mix together and cook gently for 10
minutes:
orange and lemon peel
3/4 cup water
1/8 teaspoon soda
Add citrus pulp (chopped) and cook an addi-
tional 15 minutes. Then add:
4 cups blueberries
2-1/2 cups sugar
Bring to a rolling boil, then simmer for 5 minutes.
Time carefully. Remove from the heat. Add:
1 (6-ounce) bottle pectin
Stir 5 minutes. Pour into hot, sterile jars. Seal.
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# Blueberry Marmalade
## Ingredients
- 1 orange
- 1 lemon
- orange and lemon peel (from above)
- 3/4 cup water
- 1/8 tsp baking soda
- 4 cups blueberries
- 2-1/2 cups sugar
- 1 (6-ounce) bottle liquid pectin
## Instructions
1. Peel the citrus fruit and remove the excess membrane. Slice and cut into very thin pieces. A food processor does wonders, but a French knife will do very well.
2. Mix together the orange and lemon peel, water, and soda. Cook gently for 10 minutes.
3. Add the citrus pulp (chopped) and cook an additional 15 minutes.
4. Add the blueberries and sugar. Bring to a rolling boil, then simmer for 5 minutes. Time carefully.
5. Remove from the heat. Add the pectin and stir for 5 minutes.
6. Pour into hot, sterile jars. Seal. -
Fig Conserve
FIG CONSERVE
5 cups figs
4 cups sugar
2 tablespoons lemon juice
3 cups drained, crushed pineapple
1/4 cup thinly sliced whole orange
1/4 cup chopped walnuts
Treat black figs with soda. Chop figs and mix with
sugar, lemon juice, pineapple and orange. Cook about 15
to 20 minutes or until thick. Add walnuts, bring to boil,
ladle into hot, sterilized jars and seal immediately. Yields
7 to 8 half pints.
• This special feature by former Journal Food Editor Elizabeth Gillen-
water provides canning, preserving and freezing tips and recipes timed
for peak-of-the-season Northwest harvests. For further food preservation
advice, residents of the tri-county area also may call the Journal's
reader service number, 221-8544, weekdays between 8:30 a.m. and 5
p.m.
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---
# Fig Conserve
*Recipe by Elizabeth Gillenwater*
## Ingredients
- 5 cups figs
- 4 cups sugar
- 2 Tbsp lemon juice
- 3 cups drained, crushed pineapple
- 1/4 cup thinly sliced whole orange
- 1/4 cup chopped walnuts
## Instructions
1. Treat black figs with soda.
2. Chop figs and mix with sugar, lemon juice, pineapple, and orange.
3. Cook about 15 to 20 minutes or until thick.
4. Add walnuts and bring to a boil.
5. Ladle into hot, sterilized jars and seal immediately.
Yields 7 to 8 half pints. -
Star Salad / Orange Salad
Star Salad
On individual plates of lettuce
arrange, in star pattern, five sec-
tions of grapefruit, free from
membrane; on these place five
sections of Sunkist orange, free
from membrane. Cut long, slen-
der strips of figs, and place on
edge of Sunkist orange sections;
fill spaces between orange star
points with finely-cut dates.
Serve with French Dressing.
Orange Salad
Pare two Sunkist oranges, cut in very
thin slices, and slices in quarters. Pour
over French Dressing, to which is added
a few grains of mustard, and serve on a
bed of watercress.
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# Star Salad / Orange Salad
## Ingredients
### Star Salad
- Lettuce leaves (for individual plates)
- 5 sections grapefruit, free from membrane
- 5 sections Sunkist orange, free from membrane
- Figs, cut into long, slender strips
- Dates, finely cut
- French Dressing
### Orange Salad
- 2 Sunkist oranges
- French Dressing, with a few grains of mustard added
- Watercress (for serving)
---
## Instructions
### Star Salad
1. On individual plates lined with lettuce, arrange five sections of grapefruit, free from membrane, in a star pattern.
2. On top of the grapefruit sections, place five sections of Sunkist orange, free from membrane.
3. Cut figs into long, slender strips and place on the edge of the orange sections.
4. Fill the spaces between the orange star points with finely-cut dates.
5. Serve with French Dressing.
### Orange Salad
1. Pare two Sunkist oranges, cut into very thin slices, then cut the slices into quarters.
2. Pour over a French Dressing to which a few grains of mustard have been added.
3. Serve on a bed of watercress. -
Gold Nuggets
Gold nuggets, Belle's
recipe
3/4 c. Butter
3/4 c. White sugar
1 egg
1 C. strained carrots Baby food.
2c. flour 1 tsp B. powder
1 tsp salt + 1 tsp vanilla
Drop by tsp. 375° 350°
Frosting juice + rind of 1 orange
powdered sugar to spread
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# Gold Nuggets
*Carrot Drop Cookies*
*From Belle*
## Ingredients
### Cookies
- 3/4 cup butter
- 3/4 cup white sugar
- 1 egg
- 1 cup strained carrots (see Editor's Notes)
- 2 cups flour
- 1 tsp baking powder
- 1 tsp salt
- 1 tsp vanilla
### Orange Frosting
- Juice and grated rind of 1 orange
- Powdered sugar, enough to make a spreadable glaze (approximately 1 to 1 1/2 cups)
## Instructions
### Cookies
1. Preheat oven to 350°F. Grease baking sheets.
2. Cream butter and sugar together until light and fluffy.
3. Beat in egg.
4. Stir in strained carrots and vanilla.
5. Sift together flour, baking powder, and salt; add to creamed mixture and mix until combined.
6. Drop by teaspoonfuls onto prepared baking sheets.
7. Bake at 350°F for 10 to 12 minutes until edges are lightly golden.
8. Cool completely before frosting.
### Orange Frosting
1. Combine orange juice and grated orange rind.
2. Whisk in powdered sugar gradually until a smooth, spreadable glaze forms.
3. Spread over cooled cookies. -
Stuffed Tomatoes / Orange Beet Conserve
Prepare tomatoes for stuffing by cut-
ting off tops and scooping out seeds and
pulp. You may wish to scallop edges for
decoration.
Brown sausage, peppers and onion in oil
over medium heat. Add chili powder, rice
and bread crumbs. Mix and simmer for 2
minutes. Fill tomato shells, place in
greased baking dish and top with grated
cheese. Bake at 375 degrees for 30 min-
utes. Serves 6.
ORANGE BEET CONSERVE
8 medium beets
1 large orange, cut in eighths and
seeded
1 medium lemon, cut in eighths
and seeded
2 cups light corn syrup
2 cups sugar
1 cup slivered blanched almonds
1 tablespoon ground ginger
Cook beets in skins in boiling water to
cover until tender, about 25 minutes.
Drain and peel; cool and grate coarsely.
(Yields about 4 cups grated beets.)
Slice orange and lemon very thin. Mix
together in a large kettle the beets,
orange, lemon, corn syrup and sugar.
Bring to a boil over medium heat, stirring
constantly. Reduce heat and simmer 40
minutes, stirring occasionally. Add al-
monds and ginger; stir to mix and simmer
5 minutes longer or until thickened. Pour
into clean, hot jars leaving 1/4-inch heads-
pace.
Seal according to jar manufacturer's
directions. Process in boiling water bath
10 minutes for pint jars or 5 minutes for
1/2-pint jars. (If desired, ladle into sterili-
zed jelly glasses and seal with paraffin.)
Yields about six 1/2-pint jars.
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# Orange Beet Conserve
## Ingredients
- 8 medium beets
- 1 large orange, cut in eighths and seeded
- 1 medium lemon, cut in eighths and seeded
- 2 cups light corn syrup
- 2 cups sugar
- 1 cup slivered blanched almonds
- 1 Tbsp ground ginger
## Instructions
1. Cook beets in skins in boiling water to cover until tender, about 25 minutes. Drain and peel; cool and grate coarsely. (Yields about 4 cups grated beets.)
2. Slice orange and lemon very thin.
3. Mix together in a large kettle the beets, orange, lemon, corn syrup and sugar.
4. Bring to a boil over medium heat, stirring constantly.
5. Reduce heat and simmer 40 minutes, stirring occasionally.
6. Add almonds and ginger; stir to mix and simmer 5 minutes longer or until thickened.
7. Pour into clean, hot jars leaving 1/4-inch headspace.
8. Seal according to jar manufacturer's directions. Process in boiling water bath 10 minutes for pint jars or 5 minutes for 1/2-pint jars. (If desired, ladle into sterilized jelly glasses and seal with paraffin.)
9. Yields about six 1/2-pint jars. -
Candied Sweet Potatoes
Candied Sweet Potatoes (6)
Boil 6 medium sweet potatoes till almost
tender, peel, cut in halves lengthwise
or slice. Place in baking dish &
finish in any following way
1) Sprinkle with 1c brown sugar
& grated orange rind. Dot with
¼ c butter. Add ½ c water. Bake 1 hr in slow
2) cook together 1c brown oven
sugar and ½ c water 5 min.
add 1T butter. Sprinkle potatoes
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with cinnamon. Pour the sauce
over potatoes cook till brown
3) Spread 1c. of honey over potatoes.
Bake till brown.
4) Cover potatoes with sauce made of
1 c maple sugar ½ c water &
4 tablespoon Butter. Brown in oven
5) make thick syrup of ½ c Karo
½ c sugar & ¼ c water Pour
over Potatoes. Brown in oven
---
# Candied Sweet Potatoes
*Serves 6*
## Base Preparation (All Methods)
### Ingredients
- 6 medium sweet potatoes
### Instructions
1. Boil sweet potatoes until almost tender.
2. Peel and cut in halves lengthwise, or slice.
3. Place in a greased baking dish.
4. Finish using any of the methods below.
---
## Method 1 — Brown Sugar and Orange
### Ingredients
- 1 cup brown sugar
- Grated rind of 1 orange
- 1/4 cup butter
- 1/2 cup water
### Instructions
1. Sprinkle brown sugar and grated orange rind over potatoes.
2. Dot with butter.
3. Add water to the baking dish.
4. Bake in a slow oven (300°F) for 1 hour.
---
## Method 2 — Brown Sugar Sauce with Cinnamon
### Ingredients
- 1 cup brown sugar
- 1/2 cup water
- 1 Tbsp butter
- Cinnamon to taste
### Instructions
1. Cook brown sugar and water together in a saucepan for 5 minutes.
2. Add butter and stir until melted.
3. Sprinkle potatoes with cinnamon.
4. Pour sauce over potatoes.
5. Bake until browned.
---
## Method 3 — Honey
### Ingredients
- 1 cup honey
### Instructions
1. Spread honey evenly over potatoes.
2. Bake until browned.
---
## Method 4 — Maple Sugar Sauce
### Ingredients
- 1 cup maple sugar
- 1/2 cup water
- 4 Tbsp butter
### Instructions
1. Combine maple sugar, water, and butter to make a sauce.
2. Pour over potatoes.
3. Bake until browned.
---
## Method 5 — Karo Syrup
### Ingredients
- 1/2 cup Karo syrup
- 1/2 cup sugar
- 1/4 cup water
### Instructions
1. Combine Karo syrup, sugar, and water in a saucepan and cook until a thick syrup forms.
2. Pour over potatoes.
3. Bake until browned. -
Rhubarb Dessert
Rhubarb Desert
1 c. flour )
½ tes. salt } mixe this to crumbs
2 Tablespoons sugar ) and pat in a 13 x 9
½ c. shortning / Bake for 10 min. Pan
in 350
oven.
——————————————————
next
3 eggs seperate use whites for last
beat yalks and
1½ c. sugar
1½ c. sweet cream
2 tablespoons flour (over)
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2 c. cut up rubarb or a little mor
graded rind of one orange
mixe all together and spoon on
the top of the crust return back to
oven and bake at 350 for 45 min.
or till done next
Beat whites with one table spoon
of water and put 6 tablespoons of
sugar one at a time and beat
spread on and return to oven bake
till real brown
---
# Rhubarb Dessert
## Crust Ingredients
- 1 cup flour
- 1/2 tsp salt
- 2 Tbsp sugar
- 1/2 cup shortening
## Filling Ingredients
- 3 eggs, separated (reserve whites for meringue)
- 1 1/2 cups sugar
- 1 1/2 cups sweet cream
- 2 Tbsp flour
- 2 cups cut up rhubarb, or a little more
- Grated rind of one orange
## Meringue Ingredients
- 3 egg whites
- 1 Tbsp water
- 6 Tbsp sugar
## Instructions
1. Mix flour, salt, sugar, and shortening together until crumbly.
2. Pat into a 13 x 9 pan.
3. Bake for 10 minutes in a 350° oven.
4. Beat egg yolks together with sugar, sweet cream, and flour.
5. Add cut up rhubarb and grated rind of one orange.
6. Mix all together and spoon on top of the crust.
7. Return to oven and bake at 350° for 45 minutes or till done.
## Meringue
1. Beat egg whites with one tablespoon of water.
2. Add 6 tablespoons of sugar one at a time, beating continuously.
3. Spread meringue on top and return to oven.
4. Bake till real brown. -
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.
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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. -
Orange Pie Filling / Eight-Minute Meringue
Orange Pie Filling
1 cup sugar 1/3 cup flour
1/4 teaspoon salt
Grated rind 1 Sunkist orange
1 cup Sunkist orange juice
Juice 1/2 Sunkist lemon
2 tablespoons butter 3 egg yolks
Mix sugar, flour, salt and
grated rind; add fruit juice, and
cook in double boiler ten minutes,
stirring until thickened, and after-
ward, occasionally. Add butter
and egg yolks beaten light; cook
two minutes, and cool. Put in a
crust that has been baked on the
outside of a tin pie plate. Cover
with eight-minute meringue and
bake.
Eight-Minute Meringue
Beat 3 egg whites with Dover egg-beater until
stiff, gradually add 1/3 cup powdered sugar, beat-
ing vigorously, fold in 1/6 cup sugar; add grated
Sunkist lemon rind to flavor, and bake eight min-
utes in a moderate oven.
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# Orange Pie Filling
## Ingredients
- 1 cup sugar
- 1/3 cup flour
- 1/4 tsp salt
- Grated rind of 1 Sunkist orange
- 1 cup Sunkist orange juice
- Juice of 1/2 Sunkist lemon
- 2 Tbsp butter
- 3 egg yolks
## Instructions
1. Mix sugar, flour, salt, and grated rind.
2. Add fruit juice and cook in a double boiler for ten minutes, stirring until thickened, and afterward occasionally.
3. Add butter and egg yolks beaten light; cook two minutes, and cool.
4. Put filling in a crust that has been baked on the outside of a tin pie plate.
5. Cover with Eight-Minute Meringue and bake.
## Eight-Minute Meringue
### Ingredients
- 3 egg whites
- 1/3 cup powdered sugar
- 1/6 cup sugar
- Grated Sunkist lemon rind, to flavor
### Instructions
1. Beat 3 egg whites with a Dover egg-beater until stiff.
2. Gradually add 1/3 cup powdered sugar, beating vigorously.
3. Fold in 1/6 cup sugar.
4. Add grated Sunkist lemon rind to flavor.
5. Bake eight minutes in a moderate oven. -
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. -
Fruit Cup
Fruit Cup
1 cup white grapes
1 cup Sunkist orange sections
1 cup pineapple dice
½ cup Sunkist orange juice
½ cup pineapple syrup
Sugar Few grains salt
Remove skins and seeds from white
grapes, and membrane from orange sec-
tions. Mix fruit, Sunkist orange juice
and pineapple syrup or fresh pineapple
juice, salt and sugar to sweeten. Put in
freezer, pack in ice and salt, and stir oc-
casionally until juice begins to freeze.
Serve in champagne glasses garnished
with maraschino cherries. Makes eight
small or six large servings.
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# Fruit Cup
## Ingredients
- 1 cup white grapes
- 1 cup Sunkist orange sections
- 1 cup pineapple dice
- 1/2 cup Sunkist orange juice
- 1/2 cup pineapple syrup
- Sugar, to taste
- Few grains salt
## Instructions
1. Remove skins and seeds from white grapes, and membrane from orange sections.
2. Mix fruit, Sunkist orange juice and pineapple syrup or fresh pineapple juice, salt and sugar to sweeten.
3. Put in freezer, pack in ice and salt, and stir occasionally until juice begins to freeze.
4. Serve in champagne glasses garnished with maraschino cherries.
5. Makes eight small or six large servings.