7 c. milk
3/4 c. cornstarch
1/4 c. flour
1 1/2 c. sugar
5 eggs, beaten
3 tbsp. vanilla
CRUMBS:
1-1/2 package or 34 graham crackers
2 tbsp. sugar
1/4 c. melted butter
Bring milk to a boil, remove from burner, mix cornstarch, flour, sugar, add beaten egg, mix until smooth. Add to milk stirring constantly, set back on burner (medium heat). Bring to a boil again stirring constantly until smooth, add vanilla, set aside to cool.
Put graham crackers in a plastic bag. Crush with a rolling pin. Put in a dish add sugar and butter, mix well. Press crumbs in a 13 x 9 pan. Let set for 1 hour. Pour in cooled pudding. Top with whipped topping. Can also add bananas.
Stan in PA
Spring Blossoms
Tuesday, February 26, 2008
Orange Crunch Cake
1 cup (2 sticks) butter
2 cups granulated sugar
2 tablespoons grated orange zest (colored portion of the peel)
Juice and grated zest (colored portion of the peel) of 1 lemon
5 eggs
3 cups sifted cake flour
1 tablespoon baking powder
1/2 teaspoon salt
3/4 cup milk
1 cup chopped pecans
Syrup
1/4 cup butter
2/3 cup granulated sugar
1/3 cup orange juice
Procedures:
Generously butter and flour a 10-inch tube or Bundt pan and set aside.
In a large bowl of an electric mixer, cream butter and sugar on high speed until fluffy, about 2 minutes. Stir in orange and lemon zest and lemon juice. Add eggs, one at a time, beating thoroughly and scraping down sides of mixing bowl with rubber spatula between each addition.
In a large bowl, sift flour again, along with baking powder and salt. Add flour mixture to creamed butter mixture alternately with milk, beating well after each addition.
Sprinkle pecans into bottom of prepared pan. Pour batter into pan and bake in a preheated 350 degree F oven for 1 hour or until cake tests done. Remove from oven and place pan on wire rack to cool for 5 minutes.
Prepare glaze: Place butter, sugar and orange juice in a small saucepan over medium-high heat. Cook, stirring constantly, until sugar is dissolved, about 3 minutes. Pierce cake with a fork and pour hot glaze over warm cake. Let cake cool completely before releasing from pan.
Nancy's Kitchen
2 cups granulated sugar
2 tablespoons grated orange zest (colored portion of the peel)
Juice and grated zest (colored portion of the peel) of 1 lemon
5 eggs
3 cups sifted cake flour
1 tablespoon baking powder
1/2 teaspoon salt
3/4 cup milk
1 cup chopped pecans
Syrup
1/4 cup butter
2/3 cup granulated sugar
1/3 cup orange juice
Procedures:
Generously butter and flour a 10-inch tube or Bundt pan and set aside.
In a large bowl of an electric mixer, cream butter and sugar on high speed until fluffy, about 2 minutes. Stir in orange and lemon zest and lemon juice. Add eggs, one at a time, beating thoroughly and scraping down sides of mixing bowl with rubber spatula between each addition.
In a large bowl, sift flour again, along with baking powder and salt. Add flour mixture to creamed butter mixture alternately with milk, beating well after each addition.
Sprinkle pecans into bottom of prepared pan. Pour batter into pan and bake in a preheated 350 degree F oven for 1 hour or until cake tests done. Remove from oven and place pan on wire rack to cool for 5 minutes.
Prepare glaze: Place butter, sugar and orange juice in a small saucepan over medium-high heat. Cook, stirring constantly, until sugar is dissolved, about 3 minutes. Pierce cake with a fork and pour hot glaze over warm cake. Let cake cool completely before releasing from pan.
Nancy's Kitchen
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