Minute Maid Almond Tea Cake
with Orange Glaze
After more than 50 years, the Minute Maid
Company has developed great expertise in juice
nutrition and taste. They were the first company to
introduce a calcium-fortified orange juice and the
first to fortify with vitamin D.
3 tablespoons milk
3 large eggs
1 teaspoon almond extract
11/2cups sifted cake flour
3/4cup sugar
3/4teaspoon baking powder
1/4teaspoon salt
3/4cup butter, at
room temperature
2 cups Minute Maid
Premium Orange Juice
FROM THE EMPLOYEE’S KITCHEN
Piper’s So Simple
Peanut Butter Cookies
You don’t have to be on a popular diet to enjoy
these flour-free cookies. The peanut butter flavor is
pleasing, and the crunchy texture will surprise you.
1 cup peanut butter,
smooth or crunchy
1 cup packed brown sugar
1 egg
1. Heat oven to 350°F. Butter three 3-by-5-inch
tea-loaf pans and dust with flour.
2. Whisk together milk, eggs and almond extract.
Sift together flour, sugar, baking powder and salt
into an electric-mixer bowl. Add butter and half
the egg mixture to the dry ingredients and beat to
combine. Scrape down the sides of the bowl and
add remaining egg mixture, beating to combine.
3. Spoon batter into prepared pans and smooth
surfaces with a spatula. Bake for about 40 minutes,
or until a toothpick or cake tester inserted in the
center comes out clean. Let cakes cool for about
10 minutes on a wire rack. Turn out of pans and
cool completely.
4. Meanwhile, pour orange juice into a small
saucepan and set over medium heat. Let simmer
until the liquid is reduced by half and is thick
and syrupy, about 40 minutes. Remove from
heat. Cool and pour over the cakes. Makes
3 small loaves, or 15 servings.
1. Preheat oven to 350°F. Beat all ingredients
together with an electric mixer or a fork.
Drop on a cookie sheet by the tablespoonful.
Flatten with a fork.
2. Bake for 10-12 minutes, or until golden brown.
Cool on the cookie sheet for 1 minute before
removing to a rack to cool. Makes 18 cookies.
