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