Recipes Included On This Page Orange Caramel Flan Orange Stuffing Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Orange Caramel Flan Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 13-04 Apr 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup sugar, divided 1 tablespoon water 3 eggs 1/4 cup frozen orange juice concentrate, thawed 1 (12-ounce) can evaporated skimmed milk 1/2 cup skim milk 2 teaspoons vanilla extract 1/8 teaspoon almond extract Preheat oven to 300F. In a heavy, small saucepan, mix 1/4 cup sugar with the water. Cook over medium-low heat until the sugar dissolves, stirring frequently. Increase the heat and boil without stirring until the sugar turns deep golden brown, swirling the pan occasionally. Immediately pour the caramel into six 6- ounce custard cups. Carefully tilt the cups slightly, covering as much of the bottom (but not the sides) as possible. Set the cups aside. In a large bowl, whisk the eggs, orange juice concentrate and remaining 1/4 cup sugar. Gradually whisk in both the milks and the extracts. Divide the custard among the prepared cups. Place the cups in a large baking pan. Add enough hot water to the pan to come halfway up the sides of the cups. Bake in preheated oven until the custards are set, about 80 minutes. Remove the cups from the water. Cover and refrigerate overnight. When ready to serve, run a small, sharp knife around the custard sides to loosen. Invert a custard onto each dessert plate or eat from the cup. Makes 6 Servings. Flan is a type of custard and a favorite Mexican dessert. This orange- flavored flan is light yet very satisfying. Recipe from The Holly Clegg Trim&Terrific® Cookbook, ©2002 by Holly Clegg, www.hollyclegg.com Contributed to the FareShare Gazette by Marilyn; 21 April 2010. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 93 Calories; 3g Fat (26.9% calories from fat); 8g Protein; 8g Carbohydrate; 0g Dietary Fiber; 108mg Cholesterol; 111mg Sodium. Exchanges: 1/2 Lean Meat; 1/2 Non-Fat Milk; 0 Fat. Back to Recipe List * Exported from MasterCook * Orange Stuffing Recipe By : Robert Ackart Serving Size : Preparation Time :0:00 Categories : Volume 13-04 Apr 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups of seasoned breadcrumbs ... Grated rind of 1 orange 1/2 cup orange juice 1 orange -- peeled* 2 stalks celery -- finely chopped 4 tablespoons butter -- melted *all white pith removed, segmented; the segments seeded and halved In a large mixing bowl, combine the last five ingredients. To them, add 4 cups of breadstuff of your choice. Using two forks, quickly toss the mixture until it is well blended and uniformly moist. Description: "For roast lamb, pork, and poultry." Source: "Fruits In Cooking: A Selection Of Unsusual and Classic Fruit Recipes" S(scanned & formatted): "by Deirdre Dee (zosha)" Copyright: "1973 * Macmillian Publishing Co Inc * NY NY" Contributed to the FareShare Gazette by Deirdre; 17 April 2010. www.fareshare.net - - - - - - - - - - - - - - - - - - -

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