Orange marmalade glaze for cake

Orange marmalade glaze for the cake2 cups thinly-sliced kumquats

  • 2 cups navel oranges, seeded and chopped
  • 7 cups water
  • 1 teaspoon grated fresh lemon rind
  • 3/4 cup Grand Marnier
  • Sugar equal to cooked fruit


Place kumquats, oranges, and water in a glass bowl. Cover and let stand in a cool place for 12 hours.
Pour fruit mixture into a medium saucepan and bring to a full, rolling boil over high heat. Cook for about 15 minutes, stirring frequently.

Remove from heat and stir in lemon and Grand Marnier. Measure this mixture and add an equal amount of sugar. Again bring to a boil and cook, stirring frequently, for about 30 minutes. When the mixture begins to gel, remove it from heat and immediately pour it into hot sterilized jars. Vacuum seal. Makes 6 1/2 pint jars.

Mrs. Field's Pecan Pie Brownies

  • 1/2 cup vegetable shortening
  • 1/2 cup brown sugar
  • 2 tablespoons molasses
  • 2 tablespoons dark Karo syrup
  • 2 egg yolks, beaten
  • 1 1/2 cups flour
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup pecan pieces
  • 16 pecan halves
  • 1 tablespoon dark Karo syrup (for pecan halves)


Mix pecan halves with 1 tablespoon of dark Karo syrup and set aside. Beat shortening with brown sugar until creamy. Add molasses, 2 tablespoons dark Karo syrup, and pecan pieces; blend. Beat in egg yolks and vanilla extract.

Measure flour, add baking powder, baking soda, and salt. To batter slowly mix in dry ingredients until all ingredients are blended well. Place in an 8-inch square greased baking pan. Top batter with arranged pecan halves that have been mixed with the dark Karo syrup. Place the baking pan in a preheated oven at 350 degrees F for 25 to 30 minutes.

Cheesy Cornmeal and Herb Biscuits

Source: White Lily Foods

  • 2 cups self-rising flour
  • 1 cup self-rising cornmeal mix
  • 1/2 cup (1 stick) cold butter or margarine, cut into pieces
  • 1 cup finely shredded Colby, Monterey Jack, or Cheddar cheese (4 ounces)
  • 1 tablespoon dried parsley flakes
  • 1 1/3 cups buttermilk


Preheat oven to 450 degrees F. Coat a baking sheet with cooking spray. In a medium bowl, combine flour and cornmeal mix. Cut in butter with a pastry blender, two knives, or your fingertips until pieces are about the size of peas. 

Stir in cheese, parsley, and buttermilk until moistened. Drop by tablespoonsful onto a prepared baking sheet. Bake for 10 to 13 minutes or until light brown. Makes 12 to 14 biscuits.

Black Pepper Cheese Logs

  • 8 ounces cream cheese, softened
  • 1 tablespoon milk
  • 1 clove garlic, crushed
  • 1 teaspoon chopped fresh chives
  • 2 tablespoons dried parsley flakes
  • Coarsely ground black pepper


Combine the first 5 ingredients. Shape mixture into two 5-inch logs. Roll in coarsely ground black pepper. Cover and chill for at least 3 hours. Serve with assorted crackers. Makes about 1 cup.