Best Orange Cranberry Oat Cake Magazine Prize Tested Winner Recipes
ORANGE-CRANBERRY OAT CAKE - MAGAZINE PRIZE TESTED WINNER
WARNING! WARNING!! WARNING!!! Do not make this cake if you are expecting a tender fine crumbed cake!!!! The cake is not very sweet, and has a dense coarse texture due to the oats and optional nuts -- the cake bursts with orange and cranberry flavors and is ideal for breakfast! Based on $200 prize tested recipe from Better Homes and Gardens September 08 issue -- tube pan category, submitted by Michelle Gauer, Spicer MN. NOTE: for a more robust orange flavor, add 1 teaspoon Recipe #340691 -- as a personal preference, add toasted chopped nuts, if desired! -- I baked the cake in a 10-in tube pan and I think the pan is too large for the recipe. The baked cake only rose to fill the tube pan about half full -- Bake in a Bundt pan for a prettier presentation!
Provided by KerfuffleUponWincle
Categories Dessert
Time 1h10m
Yield 1 tube or bundt pan, 12 serving(s)
Number Of Ingredients 18
Steps:
- Cake preparation:.
- Preheat oven to 350 degrees.
- Grease and flour tube or bundt pan; set aside.
- In a bowl stir together flour, oats, baking powder, soda and salt.
- In a large mixing bowl beat butter on medium mixer speed for 30 seconds.
- Add 1 cup sugar; beat until combined.
- Add eggs; beat until well combined.
- Alternately add flour mixture and milk, beating on low speed after each addition until combined.
- Toss chopped cranberries with 2 tablespoons sugar; fold into batter with orange peel, and orange extract (optional), and chopped nuts (optional).
- Spoon batter into prepared pan; spread evenly.
- Bake at 350 degrees for 45-55 minutes until wooden pick inserted near center comes out clean. (My cake was done in 50 minutes.) Cool in pan 10 minutes. Remove from pan ~ Cool on rack ~ while cake is hot, punch holes in cake with a toothpick and spoon 1/3 cup freshly squeezed orange juice over cake, if desired.
- Drizzle orange glaze over completely cooled cake.
- Orange Glaze preparation:.
- In small bowl combine 1 cup powdered sugar, finely shredded orange peel, and 2-3 teaspoons orange juice to make a drizzling consistency.
- Makes 12 servings.
Nutrition Facts : Calories 377.5, Fat 14.4, SaturatedFat 8.3, Cholesterol 86.2, Sodium 350.6, Carbohydrate 56.8, Fiber 2.4, Sugar 29.6, Protein 6.5
CHUCK ROAST WINNER
Make and share this Chuck Roast Winner recipe from Food.com.
Provided by KahneDame
Categories Meat
Time 3h5m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- 1.In a baking dish that your roast will fit in, place aluminum foil both width ways and length ways - you will be sealing the roast in the foil so make them long strips.
- Place the roast on top of the foil.
- Completely cover the roast with worcestershire sauce. There really isn't a measurement - just cover the roast.
- Place the cream of celery soup on the roast - covering the roast.
- Sprinkle the dry onion soup on top of the celery soup.
- Seal the roast with the foil.
- Bake at 350 degrees for 2-3 hours. (depends on the size of roast) This is wonderful with a baked potato and corn. It makes its own gravy so mashed potatoes would work as well.
ORANGE CRANBERRY OATMEAL
Steps:
- In a large saucepan, bring the water and orange juice concentrate to a boil. Stir in the oats, wheat germ and cranberries. Return to a boil; cook and stir for 2 minutes. Remove from the heat. Stir in oranges, brown sugar and walnuts if desired.
Nutrition Facts : Calories 223 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 10mg sodium, Carbohydrate 48g carbohydrate (28g sugars, Fiber 4g fiber), Protein 6g protein.
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