1/2 cup orange marmalade
6 tbsp. orange juice concentrate
1/4 cup soy sauce
1/4 cup catsup
2 tbsp. honey
2-1/4 tsp. dry mustard
1-1/2 tsp. ground ginger
2 garlic cloves, minced
Combine the rosemary, minced garlic and black pepper. Rub over roast, covering all sides.
Place the roast, fat side up, on a rack in a shallow roasting pan. Bake uncovered at 350°, for 1-1/4 to 1-1/2 hours. Remove from oven.
Arrange the mandarin oranges on the roast. Combine glaze ingredients and brush over roast. Bake 30 minutes longer or until a meat themometer reads 160° to 170°, brushing often with the glaze. Remove from oven.
Let stand 10 minutes before slicing. Enjoy!
I didn’t exactly follow the recipe, so I had to adjust the cooking time a little bit. I used a 3.8 lb. BONELESS roast I had on hand. I cooked it in a small roasting pan WITHOUT a rack for 1-1/2 hours. After adding the mandarins and returning the roast to the oven for 30 minutes, it only registered 130° on the meat thermometer. After another 20 minutes in the oven, it finally got up to 160°. The total cooking time for me was 2 hours and 20 minutes, within the range of 35-40 minutes per pound, which I have always used as a rule of thumb when cooking a pork roast.
I found that using a brush for the glaze knocked the mandarins off the roast, so I used a spoon to apply the glaze instead.
Opening the oven door multiple times to apply the glaze will extend the cooking time.
Always use a meat thermometer to check the internal temperature of cooked pork.
Makes great leftover pork sandwiches!
recipe source: Old newspaper clipping image source:Pinterest
1 cup (2 sticks) butter, softened
1/2 cup confectioners’ sugar
1 egg yolk, from a large egg
1/4 TSP. salt
1 TSP. vanilla
2-1/2 cups sifted flour
1-1/4 cups finely chopped walnuts
In a large mixing bowl, beat together the butter, sugar, egg yolk, salt and vanilla until thoroughly blended and fluffy. With a wooden spoon, gradually mix in the flour, then the nuts. Chill for 1/2 an hour or so.
On a floured pastry cloth, with a floured stockinette-covered rolling pin, roll out 1/4 of the dough at a time so that it is about 1/4″ thick.
Keep remaining dough refrigerated. Cut out with a 2″ round cookie cutter. Place about 1″ apart on ungreased cookie sheets.
Bake in a pre-heated 350° oven until lightly browned – about 10 minutes. While still warm, roll in extra confectioners’ sugar. Cool completely. Store in a tightly covered container between sheets of wax paper. Makes about 5 dozen.
2 cups warm water, 110° – 115°
2 packages yeast
6-1/2 – 7 cups sifted flour
1/2 cup sugar
2 TSP. salt
1/4 cup shortening
DIRECTIONS: Add yeast to warm water, stirring to dissolve.
Stir in the sugar, salt, shortening and egg.
Mix in flour(6-1/2 – 7 cups) by hand until dough is easy to handle.
Do not knead.
Place greased side-up in greased bowl.
Cover with waxed paper and a damp cloth. Keep cloth damp.
Store in refrigerator until ready to use. Dough will last about 5 days.
About 2 hours before baking, shape desired amount of dough into rolls. Return unused dough to refrigerator.
Cover and let rise until dough doubles in size, about 1-1/2 to 2 hours.
Preheat oven to 400°.
Bake for 12-15 minutes.
Cool on wire rack.
Makes about 4 dozen medium rolls.
posted by Mountain Republicrecipe:Betty Crocker Cookbook, 1956 Edition
When you buy toffee crunch at a candy store, it tends to be a bit expensive. But you can make a big batch of this candy at home for a few dollars.
Toffee crunch is one of the more popular sweets today. I personally received 3 different kinds of homemade toffee crunch as gifts this past Christmas and they were all delicious! Take some to a party, give it as a gift or make a panful just to have on hand for enjoyment at home.
STIR AND READ
The first step in the candy’s preparation takes time. Low heat is necessary while the sugar dissolves. So when you’re ready, pull up a chair near the range and prop up a good book in front of you. Stir and read and stir some more.
1-1/2 cups margarine
1-3/4 cups sugar
1/3 cup light corn syrup
1-1/2 cups chopped walnuts
4 ounces semi-sweet chocolate
1/2 cup finely chopped walnuts (if desired)
Melt margarine in a 2 quart saucepan. Add sugar and cook over low heat, stirring constantly, until sugar is completely dissolved. This will take about half an hour.
Stir in corn syrup. Cook over low heat, without stirring, until mixture reaches 290° on a candy thermometer or until 1 teaspoon of mixture is brittle when dropped into 1 cup of very cold water.
Remove from heat. Stir in 1-1/2 cups walnuts just until mixed – do not over mix. Pour immediately into 13 x 9 x 2 inch baking pan. Let cool.
Place chocolate over hot water (not boiling) until soft, stir to blend. Pour over cool toffee, then sprinkle with finely chopped nuts.
Break candy into irregular pieces. Makes about 2 pounds.
STORAGE: Do not refrigerate. This toffee crunch stands up nicely at room temperature. Refrigeration will eventually change the candy’s texture.