|Red Lion Inn Cookbook|
|by Suzi Forbes Chase|
A collection of favorite recipes from the world-famous inn. Color photography.
1 - 10 of 11 for orange buttercream
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Combine rinds and orange juice. Let stand ... butter until light. Add egg yolk, salt and lemon juice. Gradually add confectioners' sugar. Makes 2 1/2 cups.
Cream butter and Kool-Aid. Add salt and part of confectioners' sugar gradually. Add remaining confectioners' sugar alternately with milk and beat ...
Grease three 8 ... baking soda, the orange peel and orange ... layer, spread with frosting. Top with the remaining chocolate layer and frost entire cake.
TO MAKE CAKE: ... briefly. Add to buttercream until completely blended, ... combine remaining raspberries, orange juice and 1/2 ... gently until slightly thickened.
Place the potato ... minutes. Turn this buttercream base into a ... in 2 teaspoons grated orange zest and 2 tablespoons orange liqueur. Makes 3 1/2 cups.
Combine cranberries and ... 1 minute. Add orange juice and peel. ... half. Spread orange buttercream filling between layers, ... and fluffy. Yield: 4 cups.
To sour milk: ... baking soda, the orange peel and orange ... of the Orange Buttercream Frosting. Top with ... with milk, beating to spreading consistency.
Grease 3 (8 ... teaspoon baking soda, orange peel and orange ... cover with orange buttercream frosting. Top with ... milk, beating to spreading consistency.
Chill cake for one hour, trim edges so cake is even. Slice cake horizontally twice, put bottom layer on serving platter. Force cheese through sieve ...
Heat oven to 350 degrees. Grease 9"x13" pan. In large bowl, blend all cake ingredients, beat 2 minutes at high speed. Pour into greased pan and bake ...
Result Page: 1
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