Fresh orange shortcake

10 Servings

Ingredients

Quantity Ingredient
12 mediums Oranges; to 16
¾ cup Sugar
⅓ cup Butter (or marg.)
1 tablespoon Cornstarch
¾ cup Water
1½ teaspoon Lemon juice
½ teaspoon Orange rind; grated
Whipped cream; or cool whip
3 cups Flour, all-purpose
1 tablespoon Sugar
2 teaspoons Salt
1 cup Vegetable oil
¼ cup Milk

Directions

SHORTCAKE PASTRY

Peel and section enough oranges to make 5 cups of orange sections; drain, reserving ¾ cup juice. Set aside 1 cup of sections for topping.

Combine sugar, butter, orange juice, cornstarch, water, lemon juice, and orange rind in a medium saucepan. Cook over low heat, stirring constantly, until slightly thickened and bubbly. Remove from heat; stir in 4 cups orange sections. Place 1 pastry round on each serving dish; cover each with1/3 cup orange sauce. Top with remaining pastry rounds. Spoon remaining orange sauce over each. Garnish with a dollop of whipped cream and an orange section.

Shortcake Pastry: Combine dry ingredients; add oil and milk, stirring until mixture forms a ball.

Roll dough out on a lighlty floured surfact to ⅛ inch thickness; cut into rounds with a 2-½ inch biscuit cutter. using a metal spatula, lift rounds and place on a lightly greased baking sheet.

Bake at 350 degrees for 18 to 20 minutes or unitl lightly browned.

(Pastry will be very fragile.) Cool on wire racks. Store in an airtight container, or freeze until needed. Yield: 20 pastry rounds.

SOURCE: Southern Living Magazine, sometime in 1980. Typed for you by Nancy Coleman.

Related recipes