Orange Juice Cake

Orange Juice Cake

• 1 box of yellow cake mix
• 1 small box of vanilla instant pudding
• 4 eggs
• 1 cup orange juice, reconstituted from frozen juice using only 2 cans of water instead of the normal 3 cans.
• ½ cup oil

1. Allow eggs to come to room temperature.
2. Blend eggs in the blender for 2 minutes.
3. Preheat oven to 300 degrees.
4. In large mixing bowl, combine the cake mix, dry instant pudding, blended eggs, and oil. 
5. Add the orange juice.
6. Stir for 300 strokes.   
7. Spray bundt pan with Baker’s Joy.
8. Fill pan with mixture.
9. Bake on bottom rack of oven for 1 hour.
10. Remove from oven and cool for exactly 10 minutes on the neck of a bottle so air can reach the bottom of the bundt pan.
11. Invert cake on to a plate.  Cake should come out cleanly. 
12. Return cake to pan.
13. Poke holes in the cake with a fork.

                                                                                                

Glaze

• 1 ½ sticks of butter
• 1 ½ cups granulated sugar
• ½ cup orange juice

1. Cook glaze ingredients until butter is melted, and sugar is dissolved . 
2. Continue cooking for 2 minutes, stirring constantly.
3. Pour all the glaze over the holes of the cake, allowing the glaze to soak through it..   
4. When totally cooled, invert cake on a cake plate. 
5. Cut and serve.

Enjoy.

Oatmeal Lace Cookies

 

 

• 2 sticks butter
• 2 cups light brown sugar, packed
• 2 ½ cups rolled oats (quick cooking kind or regular)
• ¼ cup all purpose flour
• 1 teaspoon salt
• 1 large egg, lightly beaten
• 2 teaspoons vanilla extract

 

1. Preheat oven to 350 degrees.
2. In a medium sized saucepan, melt butter and brown sugar over medium heat.  Stir occasionally.
3. Remove from heat when butter is melted and brown sugar is dissolved. 
4. Let cool for about 10 minutes.  If you add the egg immediately, it will scramble the egg and you don’t want that to happen.  
5. Add the salt and stir.
6. Add the vanilla and stir.
7. Add the oats and stir. 
8. Add the flour and stir.
9. Add the beaten egg and stir.
10. Line cookie sheet with parchment paper.
11. Using the smallest of three sized cookie scoops, drop by scoopful on to the parchment.  Each sheet should contain 12 drops.  Flatten with a glass.  These cookies spread a lot, so do not try to add more to the sheet.
12. Bake 8 minutes on the bottom rack of the oven.
13. Remove cookies and let cool on the parchment slightly before removing them to a rack for further cooling.

Makes about 72 cookies. 

Enjoy.