The Cookbook

Mandarin Orange Cake

2 c sugar
2 c flour
2 tsp baking soda
2 large eggs
2 11-oz cans mandarin oranges, drained
1/4 tsp salt
1 tsp vanilla.

Preheat oven to 325.
Spray 9X13 pan.
Mix all ingredients together, mix well with an electric mixer. Pour batter into pan and bake for 30-40 min. in the middle of the oven, until a toothpick in the center comes out clean. Remove cake and place on rack to cool. While still warm, pierce top with a fork and coat with the following topping:

3/4 cup lightly packed brown sugar
3 T unsalted butter
2 T milk.

Mix together in small saucepan and bring to a slow simmer. Cook, stirring occasionally until sugar is melted. Pour over hot cake.

from the Kimbell Art Museum cookbook
tennis gal

Frosted Cranberry Orange Drops

Cookies:
2 ½ cups all purpose flour
¾ cup sugar
½ cup butter (softened)
½ cup No Fat Sour Cream
¼ cup honey
2 eggs
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon vanilla
1 cup dried cranberries
2 teaspoons grated orange peel

Frosting:
1 ½ cups powdered sugar
2 teaspoons butter (softened)
1 to 3 tablespoons orange juice

Prep Time: 45 minutes Baking Time: 10 minutes Cooling Time: 15 minutes

Yields: 4 ½ dozen cookies

Heat oven to 350°. In large mixer bowl combine all cookie ingredients except 1 cup of flour, cranberries and orange peel. Beat at medium speed, scraping bowl often, until smooth (approx. 1 to 2 minutes). By hand, stir in remaining flour, cranberries, and orange peel until well mixed.

Drop dough by rounded teaspoonfuls onto lightly greased cookie sheets. Bake for 10 to 12 minutes or until lightly browned. Cool completely.

In medium bowl stir together powdered sugar and butter. Stir in enough orange juice for desired spreading consistency. Frost cooled cookies.

Store in airtight container up to 4 days or freeze up to 1 month.

Nutrition Facts (1 cookie)
Calories 80; Protein 1g; Carbohydrate 14g; Fat 2; Cholesterol 15mg; Sodium 55mmg

Jami