Fresh California Orange Cake

1/3 C butter
1/3 C shortening
2 tsp grated orange rind
1 1/2 C sugar
3 eggs
2 1/2 C sifted cake flour
2 1/2 tsp baking powder
1 tsp salt
1 C fresh orange juice less 2 Tbsp
2 Tbsp orange juice concentrate

Cream together butter, shortening and rind. Very gradually add sugar, creaming until light. Add eggs, one at a time, beating well after each. Continue beating 5 minutes.

Sift together dry ingredients and add alternately with orange juice to creamed mixture. Beat only until smooth after each addition.

Bake in 2 greased and floured 9 inch round pans at 350 for 25-30 minutes. Cool 10 minutes on rack and then remove from pans and cool. (The middle falls slightly regardless of how long you cook it.)

Fill and frost with Creamy Orange Frosting.


Creamy Orange Frosting:

1/2 C butter
1- 3 oz. pkg cream cheese
1 pound powdered sugar, sifted
1/4 fresh orange juice
2 tsp grated orange rind
dash salt

Cream butter and cream cheese. Gradually beat in sugar alternately with orange juice beating until smooth.
Stir in orange rind and salt. Beat until creamy.

3 Ingredient Alfredo

2 sticks butter
1/2 pound grated Parmesan cheese, plus more for serving
Salt
1 pound fettuccine


Using an electric mixer, beat butter and Parmesan until creamy.
In a large pot of boiling salted water, cook fettuccine according to package instructions until al dente, about 12 minutes. Reserve about 1/2 cup of cooking water; drain pasta.
Return fettuccine to warm pot. Toss pasta with 1/2 teaspoon salt, cheese mixture, and 1/4 cup of the pasta water. Add more pasta water, as needed. Serve with additional cheese.

Coconut Banana Bread with Lime Glaze

2 C flour
3/4 tsp baking soda
1/2 tsp salt
1 C sugar
1/4 C (4 Tbs) real butter, softened
2 large eggs
1 1/2 C mashed ripe bananas (about 4 large bananas)
1/4 C sour cream or plain yogurt
3 Tbs apple juice or milk*
1 tsp vanilla extract
1/2 C coconut

Topping: 2 Tbs additional coconut

Glaze: 1/2 C powdered sugar whisked with 1 1/2 Tbs fresh lime juice

*as in: don't go buy apple juice just for this recipe. If you don't already have some, just use milk!

Preheat oven to 350 degrees.

Whisk flour, baking soda, and salt together and set aside.

In a large mixing bowl, beat butter and sugar until blended. Add eggs and beat to combine. Add banana, sour cream or yogurt, apple juice (or milk), and vanilla. Beat until blended.
Add flour mixture and beat at a low speed until just combined. Stir in 1/2 C coconut.

Pour batter into a 9x5" loaf pan that has been sprayed with non-stick spray. Sprinkle additional 2 Tbs coconut on top.

Bake in the oven for about 1 hour or until a knife or skewer inserted in center comes out clean. Note: Check bread after about 40 minutes. If the top has browned and the coconut pieces are looking toasty, cover top of bread lightly with a piece of foil. Continue baking until done.

When done, remove pan from oven. Let cool on a cooling rack for about 10 minutes and then carefully remove from pan. Whisk powdered sugar and lime juice together for the glaze and then drizzle over top. Cool for another 15 minutes before slicing.

Slow Cooker Stuffing

1 cup butter or margarine
2 cups chopped onion
2 cups chopped celery
1/4 cup chopped fresh parsley (I used dried)
12 ounces sliced mushrooms
12 cups dry bread cubes
1 teaspoon poultry seasoning
1 1/2 teaspoons dried sage
1 teaspoon dried thyme
1/2 teaspoon dried marjoram
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
4 1/2 cups chicken broth, or as needed
2 eggs, beaten


Melt butter or margarine in a skillet over medium heat. Cook onion, celery, mushroom, and parsley in butter, stirring frequently.
Spoon cooked vegetables over bread cubes in a very large mixing bowl. Season with poultry seasoning, sage, thyme, marjoram, and salt and pepper. Pour in enough broth to moisten, and mix in eggs. Transfer mixture to slow cooker, and cover.
Cook on High for 45 minutes, then reduce heat to Low, and cook for 4 to 8 hours.

*I think you can adjust the seasonings according to what you like.

Couscous Al Fresco

1 pkg. Near East toasted pine nut couscous
1/2 c. chopped sundried tomatoes (the ones in oil)
3 c. julienned spinach
1/3 c. crumbled feta

Bring 1 1/4 c. water and contents of spice packet to boil. Stir in couscous and tomatoes. Remove from heat; cover and let stand 5 minutes. Fluff slightly with a fork. Add spinach, one handful at a time, stirring well after each addition. Cover, let stand 2 more minutes. Toss with a fork and sprinkle with cheese before serving.

*This recipe is fun to play with. We have tried adding black olives and artichoke hearts.

Mustard Chicken

2-2 1/2 lbs. chicken
1/3 c. mustard
1/3 c. dijon mustard
3 T. wine vinegar
2 T. olive oil
1/8 t. cayenne pepper

Mix all in a gallon plastic baggie. Marinate in fridge for 24 hours. Turn over once or twice while marinating. Grill and serve.

Chicken Supreme

1/2 c. melted margarine
1 c. honey
1/2 c. prepared mustard
2 t. curry powder
2 t. salt
4-5 boneless chicken breasts

Mix all except chicken. Pour half into a greased 9x13 pan. Cut breasts in half and add to pan. Pour the rest of the mixture on top of chicken. Bake uncovered at 375 for 30-40 minutes or until chicken is done and the sauce starts to stick. Baste frequently. Serve with rice.