Williamsburg Wrapples Recipes

WILLIAMSBURG ORANGE CAKE

Williamsburg Orange Cake image

This is a lovely orange cake for when company calls.

Provided by Carol

Categories Desserts Cakes Sheet Cake Recipes

Time 1h30m

Yield 18

Number Of Ingredients 13

Ingredients

2 ¾ cups cake flour
1 ½ cups white sugar
1 ½ teaspoons baking soda
¾ teaspoon salt
½ cup butter, softened
¼ cup shortening
1 ½ cups buttermilk
3 eggs
1 cup golden raisins, chopped
½ cup chopped walnuts
1 tablespoon orange zest
1 ½ teaspoons vanilla extract
1 recipe Williamsburg Butter Frosting

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan, two 9-inch round cake pans, or three 8-inch round cake pans.
In a large bowl, combine cake flour, sugar, baking soda and salt. Mix in butter, shortening, buttermilk, eggs, raisins, nuts, orange zest and vanilla. Beat with an electric mixer for 3 minutes on high speed. Pour batter into prepared pan.
Bake in preheated oven until a toothpick inserted in center of cake comes out clean. Bake 9x13 inch pan 45 to 50 minutes, or layers 30 to 35 minutes. Allow to cool, and frost with Williamsburg Butter Frosting.

Nutrition Facts : Calories 284.4 calories, Carbohydrate 42.6 g, Cholesterol 45.4 mg, Fat 11.3 g, Fiber 1 g, Protein 4.4 g, SaturatedFat 4.6 g, Sodium 272.8 mg, Sugar 23.3 g

WILLIAMSBURG SEAFOOD MUDDLE

Williamsburg Seafood Muddle image

From the "Colonial Williamsburg Tavern Cookbook" comes this seafood dish which is served at various colonial taverns on the site, including Christiana Campbell's. "In this recipe from the Barrier Islands, tomatoes and aromatic vegetables are stewed with seafood." The term "muddle" came from the early settlers and refers to a "mess of fish."

Provided by Julesong

Categories Stew

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 15

Ingredients

2 tablespoons vegetable oil
2 large onions, thinly sliced
2 medium carrots, peeled and finely chopped
1 celery, thinly sliced
1 clove garlic, minced
16 ounces canned tomatoes, drained, seeded, and chopped
2 medium potatoes, cut into 1/2-inch dice
6 cups fish stock (fish stock preferred, clam juice can be somewhat salty) or 6 cups bottled clam juice (fish stock preferred, clam juice can be somewhat salty)
salt & freshly ground black pepper, to taste
1 pinch saffron thread
12 small clams, scrubbed, preferably Little Necks
1 lb lean fish such as cod, flounder, bass or 1 lb red snapper, cut into 2-inch pieces
1/2 lb medium shrimp, shelled, de-veined, and halved
12 small mussels, rinsed and beards removed
1/4 cup finely chopped fresh parsley, for garnish

Steps:

Heat the oil in a large kettle or soup pot over medium-high heat.
Add the onions, carrots, and celery and sauté, stirring often, until softened, about 5 minutes; add the garlic, stir, and sauté 1 minute.
Add the tomatoes and potatoes, stir; reduce the heat to medium low then cover and simmer until the potatoes are just softened, about 10 minutes (make sure to check it to make sure it doesn't scorch, you can add a few tablespoons of fish stock to keep it safe).
Add the fish stock, increase the temperature to high, and bring to a boil; reduce the heat to medium, then season to taste with salt and pepper.
Add the saffron and simmer until the potatoes are cooked completely through, about 10-15 minutes.
Add the scrubbed clams and cook until they begin to open, about 5 minutes.
Add the fish, shrimp, and mussels and cook until the shrimp is pink and the mussels are opened, about 10 minutes.
Discard any clams or mussels which did not fully open, check seasoning and adjust as necessary (with salt and pepper).
Serve hot in warmed bowls, garnished with chopped parsley.
Note: if you don't have saffron, you can leave it out - but it's more authentic with it.
Also, for a good fish stock, check White Wine Fish Stock recipe #51186.

Nutrition Facts : Calories 488.9, Fat 12.8, SaturatedFat 2.2, Cholesterol 156.2, Sodium 979, Carbohydrate 41.4, Fiber 5.9, Sugar 8.7, Protein 51.8

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