Old Fashioned Orange Layer Cake

Cake
1 cup butter, softened
2 cups sugar
5 eggs
1/2 cup orange juice
1 tbsp orange zest
2 1/2 cups self rising flour
1 cup milk

Icing
1/4 cup butter, softened
3 3/4 cups powdered sugar
1/3 cup orange juice
1 tbsp orange peel

In a large bowl, cream butter and sugar until fluffy and light.  Add eggs, one at a time incorporating well after each addition.  Beat in orange juice and orange zest.  Alternating with the milk, beat in 1/3 of the flour, 1/2 milk, 1/3 flour, 1/2 milk, and finally the last 1/3 of the four.  Scrape down bowl after each addition.  Pour equal amounts into two greased and floured, 9" cake pans.  Bake at 350F for 25-30 minutes or until a toothpick comes out clean.  Cool 10 minutes before removing from pan to wire rack to cool completely. 

In a large bowl, beat butter until light and fluffy.  Add the powdered sugar, orange juice, and orange zest.  Beat until icing is smooth.  Spread icing between layers and then cover top and sides of cake.

Hint:  If you don't have self-rising flour, you can make it.  For each cup of self-rising flour, put 1 1/2 tsp baking soda and 1/2 tsp salt in to a one cup measuring cup and fill with regular flout until the cup is full and level.

Mr. Ho's Chicken Curry

Mr. Ho of the Singapore American School was famous among the students for his chicken curry.  This recipe appeared in the Decembeer 2009 edition of the Singapore American School Journeys, an alumni magazine.  This recipe is said to make 5 servings.  I have provided English equivalent measurements  where metric was specified.  The garam masala was found at Walmart in the spice aisle.  "When we looked up candlenut, we were told that Brazil, hazelnuts, or Macadam nuts could be substituted in recipes.    Because we do not know how big a candlenut is, we haven't been able to determine the quantity of the substitute that is required.
 

2 kg (5 lb) chicken, disjointed
500 ml (17 oz) chicken stock
300gm (10 1/2 oz) chopped onion
4 tbs oil
3 cloves chopped garlic
1/2 tsp ground ginger
4 tsp ground coriander
1 tsp curry powder
2 tsp chili powder
2 tsp tumeric powder
5 tsp garam masala
1 cup coconut
5 candlenutsblended into paste with coconut milk
5 curry leaves
4 peeled potatoes cut into 8 pieces each
2 chopped tomatoes
1 cup plain yoghurt

B;emd all pwder ingredients and the candlenut into a curry pastec.  Heat Oil.  Brown onion and garlic; then add the curry paste, curry leaves, and chicken.  Stir fry until gragrant.  Add chicken stock, potatoes, and tomatoes; cover and cook over a low heat until the chicken is tender.  Add the yoghurt and cook for another 5 minutes.  Salt to taste.  Serve with rice or roti prata.

English Toffee

1 Cup Butter ( margerine can be used if you must)
1 Cup white sugar
1 Tablespoon white corn syrup
3 Tabalespoon water
1 Cup Chopped English Walnuts
1 - 6oz. package choc chips ( can be either milk choc or semi sweet. I use milk Choc)

Melt in heavy sauce pan butter, stir in sugar syrup and water. Cook till 290 degrees using a candy thermometer. Add walnuts cook 3 more minutes. Pour onto cookie sheet. Cool a little till set. Melt Choc chips and spread over hardened toffee. When cool and hard, break into small pieces.

Microwave Peanut Brittle

Microwave on power level high ( 10) takes about 8 - 11 minutes to make a batch IF using raw peanuts add 1 cup to sugar and syrup mixture at beginning. See ** if using already roasted peanuts.

1 Cup white Sugar
1/2 cup white corn syrup

In 1 1/2 quart casserone stir together sugar and syrup. Microwave on high 4 minutes

** add 1 Cup roasted peanuts - stir in peanuts. Microwave on high 3 - 5 minutes until syrup light brown in color.

1 teaspoon butter (use real butter not margerine)
1 teaspoon vanilla
Add butter and vanilla to syrup blending well. Microwave on high another 1 - 2 minutes. Peanuts will be lightly browned and syrup VERY HOT. If you think it is not brown enough microwave at 30 second to 1 minute intervals till "IT LOOKS RIGHT" ( like peanut brittle) every microwave is different.

Add 1 teaspoon baking soda and stir very gently. It will foam up. Pour gently onto greased cookie sheet or unbuttered not stick cookie sheet. Let cool 1/2 hour or longer. When cool break into small pieces and storein air tight container. Makes about 1 pound. YOu can use dry roasted almonds, and use almond extract. Omit butter and use 1 cup shredded coconut. Or you can also use 1 7 oz jar dry roasted cashews, or pecans.

Molasses Crinkles Cookies

3/4 Cup soft shortening
1 Cup brown sugar ( I only use extra dark)
1 egg
1/4 Cup Molasses ( I like Grandma's brand)
Mix these ingredients well

2 1/4 Cup all purpose flour
2 teaspoons baking soda
1/4 teaspoon salt
1/2 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground ginger
sift these 6 ingredients together then add to shorting mixture - mixing well.

Chill dough - at least at hour
roll into balls ( size of a walnut)
roll in granulated white sugar
place on greased cookie sheet
bake at 375 degrees for 10 minutes - don't over bake or they get hard. To keep them soft place them in an air tight container with a slice of white bread.

Taco Seasoning

No more package seasoning

2 teaspoons chili powder
1 teaspoon papricka
1 - 1 1/2 teaspoons cumin
2 teaspoons dried parsley flakes
1 teaspoon onion powder
1/2 teaspoon garlic salt
1/2 teaspoon oregano

Combine ingredients and use in place of one package of purchased seasoning packets. You will reduce the sodium and sugar intake.

Corn Flake Cookies

Super SIMPLE

1 Cup white sugar
1 Cup white corn syrup
1 Cup peanut butter ( creamy or chunky)
6 Cups corn flakes

Heat sugar and syrup in heavy pan to a boil, stir in peanut butter. When well mixed add corn flakes. Coat corn flakes well. Drop by spoon ful onto wax paper to cool. Or you can put into a greased 9 x 13 pan, cut into squares when cool.

Chocolate Crackles Cookies

1 Cup semi-sweet chocolate pieces
1 Cup Brown Sugar ( I only use extra dark)
1/2 Cup salad (vegetable) oil
2 eggs
1 teaspoon vanilla
1 Cup all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup chopped walnuts (optional)
1/2( or more) cup powder sugar to roll dough balls in
Melt Chocolate. Combine with sugar and oil. Add eggs one at a time, beat well. Add vanilla. Beat. Combine flour, baking powder and salt, mix well, then add to chocolate mixture, stir in nuts. Chill dough at least an hour. Spoon out dough and roll into balls size of a walnut. Roll in powder sugar to coat well. Place on greased cookie sheet. Bake in 350 degree oven 10 to 12 minutes. Cool on rack. Makes about 4 dozen. To keep the cookies soft don't over bake. 10 minutes is maximun cook time.