Orange frosting

Ingredients:
2 sticks butter
8 ounces cream cheese
1 teaspoon vanilla extract
Juice and zest of 1 orange*
10 to 12 cups powdered sugar

Directions:
Cream the butter and cream cheese until smooth. Add the vanilla, lemon zest and juice and blend until combined. Add the powdered sugar gradually until combined.

* You can substitute lemon zest for lemon frosting.

Orange Chiffon Cake

Ingredients:
2 1/4 cups cake flour
1 1/2 cup white sugar
1 tablespoon baking powder
1 teaspoon salt
5 egg yolks
1/2 cup vegetable oil
3/4 cup orange juice
1 tablespoon orange zest
1 teaspoon vanilla1 cup egg yolks
1/2 teaspoon cream of tarter

Directions:
1.Preheat oven to 325 degrees. wash cake pan with soapy water to make sure it is grease free. I also make a parchment paper liner for the cake pan for easy release. (you can make this as cup cakes or in an Angel Food Cake pan.
2. Sift flour, sugar, baking powder, and salt together into a bowl.
3. In a large bowl mixing bowl, beat egg whites and cream of tarter until very stiff, set aside.
4. mix egg yolks, cooking oil, juice, orange rind and vanilla together. Slowly add flour mixture until smooth. gently fold in egg whites 1/4 at a time. pour into pan of choice.
5. Bake until a wooden pick comes out clean.
50 minutes for a 12 inch cake pan. 60 to 70 for bunt pan.

Number Of Servings:12-15

Orange Curd

Ingredients:
6 large egg yolks
3/4 cup sugar
zest of 1 orange
2 1/2 tablespoon freshly squeezed lemon juice
1/4 plus 1 table spoon, freshly squeezed orange juice
1/8 teaspoon salt
10 1/2 tablespoons cold butter cut into pieces.

Directions:
Step 1. combine yolks, sugar, zest, ad juice in a heavy sauce pan. whisk to combine. Cook over medium heat, stirring constantly with a wooden spoon or spatula (be sure to scrape sides of pan), until the mixture is thick, 8-10 minutes. Let mixture come to a rapid simmer and cook, continually scraping the sides of the pan for 2 minuets.
Step 2. Remove saucepan form heat. Ann salt and butter, one piece at the time, stirring until smother. If desired, strain through a fine sieve into a medium bowl. Cove with plastic wrap, pressing it directly onto the surface of the curd to prevent a skin from forming. Refrigerate until chill and very firm, at least 2 hours or up to 1 1/2 weeks.

Chocolate Dream Bars

Chocolate Dream Bars
4 squares (8 oz) unsweetened chocolate
2 Sticks (1/2 pound) Butter
4 well beaten eggs
2 cups sugar
1 teaspoon vanilla
1 ¼ cups flour
¼ teaspoon salt
1 cup chopped nuts
Place chocolate and butter in pan over medium heat. Let it
melt. Add sugar and mix well with spoon. Add eggs and stir
well. When mixture is brown again add vanilla and remove
from the heat. Combine flour and salt and add to mixture, stir
in nuts. Pour into a 9 X 13 greased (I use Pam Spray) Bake
exactly 18 minutes at 400 degrees. They will be gooey in the
middle. Let them cool and then cut.