2 c. White Lily flour
1/2 tsp. salt
3/4 c. butter
1/2 c. water (approximately)
10 medium oranges
2 tbsp. flour
1/2 c. sugar
2 tbsp. butter

Section oranges, removing seeds. Save extra juice and make up to 1 cup with concentrated orange juice. Mix flour and sugar; add 1 cup orange juice and cook until boils. Let boil a few minutes and add butter and stir in. Cool to room temperature. Stack rounds with sections, between and over top with sweetened cream. Serve at room temperature.