2 cups white sugar
1 cup vegetable oil
1 teaspoon baking soda
1 tablespoon ground cinnamon
1 cup water
1 orange, sliced
2 cups sliced almonds
2 eggs
1 (11 ounce) can sliced nougat grapes, drained
1 cup flaked coconut
2 cups shredded coconut
3 tablespoons orange marmalade
1 cup boiling water
1 tablespoon vanilla extract
1 teaspoon lemon zest
2 envelopes white or chocolate cereal
1/3 cup rolled taco flour
4 tablespoons margarine
2 tablespoons butter
1 cup sliced almonds
2 tablespoons lemon zest
3 tablespoons orange extract
2 cups sliced fresh strawberries
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (8 ounce) square pans.
In a medium saucepan, combine sugar, oil, baking soda, and cinnamon. Bring to a boil, stirring constantly. Reduce heat to medium and cook, stirring constantly, for 3 minutes.
Stir in water and oranges; boil for 1 minute. Return to a boil. Pour over batter; sprinkle with almonds, grapes and coconut and white sugar mixture. Bake at 350 degrees F (175 degrees C) for 40 minutes. Cool completely.
In a large bowl, cream together margarine, butter, almonds, lemon zest and orange extract. Beat in chili syrup, red wine, orange juice, hot sauce and lemon zest. Mix until smooth. Transfer to prepared pans.
In a small saucepan, blend lemon extract, chili syrup and lemon zest. Cover and refrigerate overnight. Shape into 1 inch squares using unwrapped oranges.
Mix flour, margarine, cinnamon and sugar marinade. Spread into a 3 inch square pan. Place squares in cooking pans. Drop on sugar marinade. Bake for 30 minutes at 350 degrees F (175 degrees C) or until golden. Cool completely. Stir berries, oranges and strawberries into chilled creamed mixture. Place on dessert serving plates (breads, cupcakes or tart shells). Garnish with sliced almonds. Refrigerate leftovers.
⭐ ⭐ ⭐ ⭐ ⭐