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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Stove
     Serving Size: 10 - Change
Nutritional Facts
Servings Per Recipe: 10

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
0%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrate 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Candied Orange Rind Bread

Date Added: January 27, 2013

Ingredients:

4 Unit Oranges md
1 Cup Sugar
6 Teaspoons Baking Powder plus
1/4 Cup Butter or regular margarine
2 Unit Eggs lg
1 Cup Water Heated To 105F
4 Cups Unbleached Flour sifted
1/2 Teaspoon Salt to 1 ts
1/2 Cup Sugar
2 Cups Milk (evaporated is best)
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Directions:

1. Thinly peel the oranges, using a vegetable peeler.

2. Cut the orange rind into thin slivers. (Reserve the oranges for another use, or eat them and enjoy).

3. Combine the orange rind and 1 cup of water in a 2 quart saucepan and bring to a boil, then reduce the heat, cover, and simmer for 15 minutes or until the rind is tender.

4. Add the 1 cup of sugar and continue cooking, uncovered, until the mixture is syrupy, about 15 minutes.

5. Cool to room temperature. Meanwhile, sift the flour, baking powder and salt together in a bowl and set aside.

6. Cream the butter and 1/2 cup of sugar together until light and fluffy, using a electric mixer set on medium.

7. Add the eggs and blend well. Blend in the cooled orange rind mixture.

8. Add the dry ingredients alternately with the milk to the creamed mixture, beating well after each addition.

9. Pour the batter into 2 greased 9 X 5 X 3-inch loaf pans.

10. Bake in a preheated 350 degree F oven for 50 minutes or until a cake tester or wooden pick inserted in the center comes out clean.

11. Cool in the pans for 10 minutes before removing to wire racks to finish cooling.

12. Wrap in aluminum foil and let stand overnight before slicing.

13. This bread slices better when it has cooled for 24 hours.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Milk, Butter, Gluten, Natural Sweeteners, Oranges allergies.
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