Orange Buttermilk Muffins

1 cup butter

1 cup sugar

2 eggs

1 tsp baking soda

1 cup buttermilk

2 cups sifted flour

½ tsp vanilla

grated rind of 2 oranges

½ cup golden raisons or chopped pecans

1 cup brown sugar (packed)

juice of 2 oranges

Cream butter and sugar - add eggs. Dissolve soda in buttermilk - add alternately with flour - do not overbeat. Should be smooth - fold in rind, vanilla, raisons.

Oil well greased tins 2/3 full.

Bake 400F for 20 - 25 minutes

While muffins are baking - combine sugar and juice - drizzle over tops and edges. Remove from pans - allow to cool on racks.

Can be frozen

Orange Icing

1 lb. icing sugar

2 sp grated orange

1 tsp grated lemon peel

dash of salt

2 egg yolks and enough orange juice to make 1/3 cup

1 tbsp lemon juice

1/3 cup soft butter or margarine

Combine different sets of ingredients together, add more juice if necessary.

Orange Cake

6 egg yolks

1 tbsp grated orange peel

½ cup orange juice

1 cup sugar

¼ tsp salt

1 1/3 cups cake flour

6 egg whites

1 tsp cream of tartar

½ cup sugar

Beat yolks till thick, add juice and peel. While still beating slowly beat in sugar and salt. Fold in flour. Beat whites will foamy. Slowly add ½ cup sugar, beat till stiff peaks form. Fold ¼ whites into flour mix, then mix in the remaining whites. Place in a 10" tube pan.

Bake at 325F, for 55 minutes

Invert pan and cool.

Orange Raisin Cake

1 orange

½ cup milk (sour)

1 cup raisins

½ cup butter

1 cup sugar

2 eggs

2 cups flour

1 ½ tsp baking powder

½ tsp baking soda

½ tsp salt

Squeeze orange, add juice to milk. Chop rind and raisins in copper, keep 2 tbsp for butter icing.

Cream butter, slowly add sugar. Add eggs and beat well. Sift dry ingredients, add alternately with orange juice mixture. Fold in raisin orange mixture. Place in 9"x9" greased pan.

Bake at 350, for 35 minutes

Parsley, Buttermilk and Cheddar Biscuits

1 ¾ cup flour

½ tsp salt

½ tsp baking soda

2 tsp baking powder

1 tsp sugar

¼ cup butter

2 cups grated cheddar

2 tbsp chopped parsley

1 cup buttermilk

Sift dry ingredients into a bowl. Cut in butter till mix forms pea size crumbles, then gently mix in cheese and parsley. Gently mix in buttermilk, turn onto floured board and with floured hands, knead into a round ball, and flatten into a disk ¾ of an inch thick - cut into 2-3 inch round.

Bake at 425, for 12-15 minutes