|Fundamentals of Meal Management|
|by Margaret, Ph.D. McWilliams|
For undergraduate courses in Introduction to Foods and Menu Planning in Hospitality and Foods and Nutrition departments.
Results 1 - 10 of 61 for fruitcake orange juice
Result Page: 1
In large bowl thoroughly combine first 7 ingredients; then stir in next 4 ingredients, blending well. Beat together remaining ingredients; add to ...
Cream butter well; ... dates, fruit and orange peel. Pour into ... degrees for 2 hours or until done. Heat over high heat until it bubbles and pour over cake.
Combine sugar and ... with the fruit juice and beat until ... Turn into loaf or tube pan lined with brown paper, oiled. Bake at 275 degrees for 4 hours.
Preheat oven to ... honey and apple juice or brandy. In ... cherries, lemon peel, orange peel, citron and ... slices. Rewrap leftover fruitcake in cheesecloth. Makes 1 cake.
Coat two mini-fluted ... and 1/2 cup orange juice in a bowl ... until bubbly. Press through sieve into bowl. Brush on cakes, let cool. Garnish if desired.
Heat oven to ... alternately with fruit juice. Mix the ... covered container in a cool place to ripen. After cake has been cut, store in the refrigerator.
Melt butter; cool. ... combined. Blend in orange juice, molasses and ... oven for 1 3/4 to 2 hours or until done. Cool thoroughly before removing from pans.
Shred fruit peels; ... alternately with fruit juice, and beat ... greater volume, a more moist texture, and a smooth shiny glaze. Makes about 5 pounds cake.
Put marshmallows, cream, and orange juice concentrate in a ... firmly into a 5-6 ring mold or loaf pan lined with waxed paper. Cover tightly. Chill 2 days.
Rinse and drain fruits. Put to soak in a mixture of 1 quart port wine and 1 cup rum or steam in 1/2 cup water and 1/2 port wine. Enough to completely ...
Result Page: 1
top of page