Sour Cream Orange Cake 1965 Food

SOUR CREAM ORANGE CAKE

Steps:

• Heat oven to 350 F.
• Grease and flour a 12-cup Bundt cake pan or 10-inch tube cake pan.
• In a large mixing bowl with an electric mixer, beat the butter and sugar until light (about 3 to 4 minutes).
• Beat in the eggs, one at a time, beating well after each addition. Beat in vanilla.
• In another bowl, combine the flour, salt, baking powder, and soda; whisk to blend thoroughly.
• With the mixer on low, add the dry ingredients, about 1 cup at a time, to the creamed mixture, alternating with the sour cream and orange juice and ending with the flour. Mix until well blended.
• Spoon the batter into the prepared baking pan.
• Bake in the preheated oven for 45 to 50 minutes, or until a cake tester or wooden pick comes out clean when inserted in center of the cake.
• Cool the cake for 10 minutes in the pan on a rack. Turn it out onto a cake plate and let it cool completely before slicing.

SOUR CREAM ORANGE CAKE 1965

Steps:

• Grease heavily and flour a 9 x 13 cake pan. Set aside.
• Cream butter or margarine with the sugar until light and fluffy.
• Add in the orange zest and beat well.
• Add eggs one at a time, beating after each one is added.
• Measure then sift the flour with soda three times.
• Add the flour alternately with the sour cream and orange juice into the creamed sugar butter mixture.
• Fold in the dates, nuts and raisins.
• Pour into prepared pan and bake in preheated oven for 35 minutes, or until almost done.
• Combine the honey with the 1/3 cup orange juice, and pour evenly over the almost baked cake.
• Keep in the oven baking for at least another 6 minutes longer until tester shows done.
• Cool in pan on wire rack.

ORANGE SOUR CREAM POUND CAKE

Steps:

• Bring butter, eggs & sour cream to room temperature. Grease and lightly flour a loaf pan or bundt pan.
• In a bowl stir together flour, baking powder and soda; set aside.
• In a large bowl beat butter with an electric mixer on medium to high speed about 30 seconds or till softened. Gradually add sugar, 2 tablespoons at a time, beating on medium to high speed about 6 minutes total or till very light and fluffy.
• Add vanilla and almond extract. Add eggs, one at a time, beating on low to medium speed for 1 minute after each; scrape bowl often. Alternately add flour mixture and sour cream, beating on low speed just till combined. Gently fold in orange zest into the batter.
• Spread batter in the prepared pan. Bake in a 325F oven for 60-70 minutes or till cake tests done with a knife or toothpick. Cool cake in pan on a wire rack for 10 minutes. Remove cake from pan and cool completely.

AMISH BUTTER NOODLES 1965

Steps:

• In a large bowl, stir together the flour and salt. Add the beaten egg, milk, and melted butter, and coluring. Knead dough until smooth, about 5 minutes. If you have to add extra flour for a nice baby bum soft dough then do so now. You want a smooth soft, but not sticky to the counter dough. Let rest in a covered bowl for 10 minutes. I usually leave on a floured board with the bowl inverted on top.
• On a floured surface, roll out to 1/8 or 1/4 inch thickness. Cut into desired lengths and shapes.
• Allow to air dry before cooking.
• To cook fresh pasta, in a large pot with boiling salted water cook until al dente.

SOUR CREAM ORANGE CAKE

Steps:

• Sift flour, baking powder, baking soda and salt.
• Cream butter and sugar until very light and fluffy.
• Beat in egg yolks and rinds.
• Sift dry ingredients into creamed mixture, alternating with sour cream.
• Do not overbeat.
• Beat egg whites until stiff but not dry.
• Fold in with a rubber spatula.
• Oven 325.
• well greased Bundt or tube pan.
• Bake approximately 1 hr.
• Cool 10 minutes and then turn cake onto a plate with a rim.
• Orange Syrup.
• Combine:.
• 1/2 cup orange juice, fresh.
• 2 tablespoons lemon juice.
• 1/2 cup white sugar.
• Bring to a boil and simmer about 3 mins.
• Slowly pour hot syrup over cake, allowing time for it to soak it.

CALIFORNIA SQUARES 1965

Steps:

• Base:.
• Sift together the sugar, flour, salt, baking powder.
• Add the wet ingredients; eggs, warmed milk, butter, and vanilla.
• Beat all well; pour into a greased 8 inch cake pan.
• Bake at 375 degrees Fahrenheit for about 20 minutes.
• Topping:.
• Combine the coconut, evaporated milk, butter, and brown sugar until thick.
• When the base is done, remove from oven.
• Spread the coconut/brown sugar mixture on top.
• Place back into the oven and broil until brown and bubbly all over.
• Remove to rack and let cool completely.
• Cut into bars.