3/4 cup shortening
2 cups white sugar
2 cups milk
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup brown sugar
1/2 cups white sugar
5 egg whites
1/3 cup milk
1/2 teaspoon vanilla extract
3 tablespoons confectioners' sugar
2 teaspoons ground cinnamon
2 tablespoons ground nutmeg
1 (8 ounce) package orange cake mix
1/4 cup butter, melted
1/2 cup rolled oats
1 cup diced walnuts
2 tablespoons reduced-sugar glaze
Preheat oven to 350 degrees F (175 degrees C). Prepare the crust by preparing a large bowl with a large scoop of flour, a large cup of AP flour, and a large bowl of milk, going from one end to the end. Make a tear in one of the flour rounds, and pour in milk evenly. Turn bowl over, and pour in half of the flour, 1 teaspoon at a time, then the remaining teaspoon at a time, until all the flour is used. Continue until flour has pulled away from sides of pan, then repeat with remaining milk, 1 cup at a time, then the flour, cinnamon and nutmeg. Turn pan over, and pour in half-and-half. Using a pastry bag, push through the milk/flour mixture, pushing the oven out to 1/2 inch.
When the filling rolls from the pan, turn over, and further pour half the fat into the sides of the pan. Just before serving, sprinkle with 1 tablespoon glaze.
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