V3 cup honey

4 strips orange rind (¥2” x 2”)

TOPPING

Put cream and orange rind into OSTERIZER container, cover and process at WHIP
until thick. Remove feeder cap and pour in honey, continue to process only until

honey is blended with cream.
Yield: topping for 9” cake

ORANGE Y2 medium apple, peeled and cored 1 cup sugar
GLAZE 12 canned apricot halves Yq cup orange juice concentrate

Put all ingredients into the OSTERIZER container; cover and blend at PUREE until
smooth. Pour into saucepan and cook until thickened, stirring constantly. Cool and

pour over orange chiffon cake.

MOCHA : cup sugar M teaspoon salt ae:

3 Cup cocoa teaspoons vanilla extrac
WHIPPED 1 tablespoon instant coffee 1% cups heavy cream
CREAM powder

Put all ingredients into OSTERIZER container, cover and process at WHIP until thick.
Use rubber spatula to keep ingredients flowing to processing blades as thickening takes

place.
Yield: 242 cups

WALNUT BUTTER) sip walnt 71 Seatouan wala
cup mi €aspoon Vanitia extrac
FROSTING 1 cap soft butter

Blender-chop nuts and set aside. Scald milk, add walnuts, and set aside to cool. Cream
butter and sugar with rotary beater until fluffy. Add vanilla and walnut mixture and

continue beating until fluffy.
Yield: 242 cups

FRENCH s cup “orn en hits ” aoe soft ir

4 cup hot water or coffee tablespoon vanilla extract or
BUTTER Yq cup confectioners’ sugar 2 tablespoons rum
CREAM 4 egg yolks
FROSTING

Put chocolate chips and hot water or coffee into OSTERIZER container, cover and
process at BLEND until chocolate is dissolved. Remove cover and add sugar, egg yolks
one at a time, butter and extract or rum. Continue to process until smooth. Chill until of

spreading consistency if necessary.
Yield: about 2 cups

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