12 md Oranges; to 16
3/4 c Sugar
1/3 c Butter (or marg.)
1 tb Cornstarch
3/4 c Water
1 1/2 ts Lemon juice
1/2 ts Orange rind; grated
Whipped cream; or cool whip
-SHORTCAKE PASTRY-
3 c Flour, all-purpose
1 tb Sugar
2 ts Salt
1 c Vegetable oil
1/4 c Milk
Peel and section enough oranges to make 5 cups of orange sections;
drain, reserving 3/4 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 1/8 inch thickness;
cut into rounds with a 2-1/2 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.
Yields
10 Servings