There are a couple of directions I could go for a clever opening to this post using references to “orange”. First of all, it’s 5 degrees and snowing in Denver, so 1) I could reference dreaming of Florida sunshine and Sunkist oranges…
2) Yesterday the Broncos played Kansas City, c’mon orange you glad you cheered for the Orange and Blue since we beat the Chiefs to a pulp!
I just can’t I think of anything devilishly clever so I’ll just can the idea because I can’t concentrate… ha..ha…Get it??? I know, I know, you’re laughing so hard you pithed your pants.
When’s the last time you had some of those sugary gooey orange slice jelly candies???
My mom has had this recipe for as long as I can remember. These are called Orange Slice Bars and they are goooo-ood. Always a crowd pleaser.
The hardest thing about this recipe is chopping up those packaged orange slice candies. Even the sharpest of knives doesn’t work well against that taboo high fructose corn syrup. Mom is here for the holidays and this is the first in a series of “Mom Recipes” that I’ll be posting over the next few weeks. Enjoy.
Orange Slice Bars:
1 lb packaged orange slice jelly candies
6 Tbs boiling water
1/2 cup butter
2 1/4 cups sugar
4 whole eggs
2 1/2 cups flour
2 tsp baking powder
1/2 tsp salt
1 tsp vanilla
1/2 cup pecans, chopped
1. Cut orange slice candies into eights; pour boiling water over candy slices and let stand 2 hours or overnight. Cream butter and sugar; add eggs. Sift dry ingredients together; add to creamed mixture. Add orange slices and pecans; put into greased and floured 15 1/2 x 10 1/2 inch jelly roll pan; bake for 35-40 minutes at 325 degrees or until done. Sprinkle with powdered sugar while warm. Cut into squares when cool.
The orange continues, for dinner I prepared Orange Shrimp With Basil Tangerine Pasta. I’ll be posting that recipe soon.