Cranberry Orange Muffins

Ingredients

2  cups flour

3⁄4cup sugar

1 teaspoon baking powder

1⁄2 teaspoon baking soda

1⁄2 teaspoon salt

1 cup cranberries

1 egg

3⁄4 cup orange juice

1⁄4 cup vegetable oil

1 teaspoon grated orange rind

Combine dry ingredients.

Stir in cranberries.

Beat egg, orange juice, oil and orange rind.

Add to dry ingredients all at once.

Stir just to moisten.

Spoon into greased muffin cups (fill 3/4 full).

Sprinkle tops with sugar.

Bake 400F 15-20 mins until lightly browned and firm to the touch.

Recipe from Food.com

Orange Blossom Bundt Cake

Ingredients

1 c. unsalted butter

2 1/2 c. all -purpose flour

2 c. sugar

3/4 tsp. fine salt

2 tbsp. orange liqueur

1 tbsp. orange zest

2 tsp. pure vanilla extract

5 large eggs

1/2 c. Buttermilk

HONEY BUTTER GLAZE

1/2 c. Honey

1/4 c. orange liqueur

6 tbsp. unsalted butter

3 tbsp. sugar

Preheat oven to 325 degrees F. Butter and flour a 10-cup Bundt pan.

Beat butter on medium speed with an electric mixer until light and fluffy, 2 to 3 minutes. Gradually beat in sugar and salt until light and fluffy, 1 to 2 minutes. Beat in orange liqueur, orange zest, and vanilla. Reduce mixer speed to low and add eggs, one at a time, beating just until blended after each addition. Add flour alternately with buttermilk, beginning and ending with flour, beating just until blended after each addition.

Spoon batter into the prepared pan. Gently tap pan on counter a few times to remove any air bubbles. Bake, rotating pan once, until a long wooden pick inserted in center comes out clean, 1 hour to 1 hour and 5 minutes.

During last 10 minutes of baking, prepare Honey Butter Glaze. Spoon two-thirds of warm glaze over cake in pan, allowing glaze to soak in between spoonfuls. Cool completely in pan on a wire rack. Invert onto cooling rack. Warm remaining glaze and gradually brush outsides of cake. Garnish with orange zest.

For the Honey Butter Glaze: bring the honey, orange liqueur, unsalted butter, and sugar to a boil in a saucepan over medium heat, stirring often, until the sugar is dissolved. Reduce heat to medium-low and simmer, stirring constantly, until thickened, 2 minutes.

Recipe from Country Living magazine.

Spiced Apple Cider Poached Apples

I apologize as I forgot to take photos of my poached apples when they were in the pot and first served to my guests looking their best.  This is the last of them and not especially photo-worthy.  I will make again in the near future and post better photos.

These are delicious and have many flavors coming together to make these a fall favorite.  Easy to make, you can substitute pears, peaches or both.  Firm fruit works best.

Ingredients

1/2 gallon apple cider, farm fresh preferred (rinse and set the container aside for use later, See 2nd note below)
1/2 c brown sugar
Zest from an orange, in large pieces
3 whole cloves
2 small cinnamon sticks
3 star anise pods
1 vanilla bean slit down the middle and cut in half
6 firm apples, peeled, halved and centers removed.  Try to keep stems in tact for presentation.
Cinnamon, optional
Nutmeg, optional
Sweetened Whipped Cream, optional

Bring all except apples to a boil in large pot.  Lower to a simmer, add apples and cook apples for approximately 20 minutes; turning occasionally, until tender.  Turn off heat and let come to room temperature before serving.  Sprinkle with cinnamon or nutmeg if desired.  Can also service with fresh sweetened whipped cream.

Note: Soft apples, like McIntosh, will begin to fall apart and cook down after only a few minutes. They will not hold their shape and the spices will not have time to permeate the liquid.

Another note:  Strain the reserved cider mixture back into the container.  Now you have wonderfully delicious Spiced Apple Cider!

Chocolate Hamantaschen

"Hamantaschen" is a Yiddish word meaning "Haman's pockets." Haman is the villain in the Purim story, which appears in the Biblical Book of Esther.

I decided to try my hand at making them as I've heard they can be unpredictable after they go into the oven.  That was a very true statement. Many opened up and just as many took on their own free-style shapes, even after adding an egg wash and pinching the corners.  About 1/3 looked the way they were suppose to.  Why they worked and 2/3 didn't will remain a mystery.  I took these cookies to an adult birthday party and everyone loved them.  I even received critical acclaim from Hamantaschen expert, so all in all, they were a success.  I plan on trying these again in an attempt to attain 100% cooperation inside the oven!

*Note* Rather than make them all chocolate centers, I added raspberry & apricot jam to some as well.  You can use whatever filling you'd like.

Ingredients

4 cups all-purpose flour, plus more for dusting

1 1/2 teaspoons baking powder

3/4 teaspoon coarse salt

2 sticks unsalted butter, room temperature

1 1/2 cups sugar

2 teaspoons finely grated orange zest (from 1 orange)

1 teaspoon pure vanilla extract

3 large eggs

10 ounces semisweet chocolate, 3 ounces very finely chopped, 4 ounces coarsely chopped

1/2 c seedless raspberry jam

1/2 c apricot jam

STEP 1

In a medium bowl, whisk together flour, baking powder, and salt. In another bowl, beat butter and sugar on medium speed until light and fluffy, about 3 minutes. Beat in orange zest and vanilla, then add 2 eggs, 1 at a time, scraping down bowl as necessary.

STEP 2

Reduce speed to low and gradually beat in flour mixture until combined. Add finely chopped chocolate and beat until just combined. Form dough into three 1-inch-thick disks, wrap tightly in plastic, and chill until firm, at least 1 hour and up to 3 days.

STEP 3

On a floured work surface, roll out dough to about a 1/8-inch thickness. With a 3-inch round cutter, cut out circles; place on parchment-lined baking sheets. Gather scraps, chill, and repeat.

STEP 4

Whisk together remaining egg and 1 teaspoon water in a bowl. Brush circle edges with egg wash. Place 1 rounded teaspoon coarsely chopped chocolate in 1/3, raspberry jam in 1/3 and apricot jam in the last 1/3 in center of each circle. Lift sides of dough toward center, over filling, to form a triangle; pinch seams together. Freeze until firm, about 30 minutes. Preheat oven to 350 degrees with rack in center.

STEP 5

Bake cookies, 1 sheet at a time, until golden, 12 to 15 minutes. Let cool 5 minutes, then transfer to wire racks to cool completely.

Recipe from Martha Stewart Living.

Candied Orange Peel

My favorite thing in a chocolate shoppe is chocolate covered orange peel; however, orange peel without the chocolate is amazing itself!  I'm going to need some of this for some upcoming recipes, so it's drying on the rack for now.

Here's how it's done:

5-6 large navel oranges
4 1/2 c granulated sugar
1 1/2 c water

Score each orange thru the pith about 6 times around.  Remove from the orange and with a sharp paring knife remove the excess pith.  It's okay to leave some on but you don't want it to be too thick.  This is the bitter part.  After you have done this with all your oranges, cut the peel into 1/4" slices and place into a large sauce pan.  Add enough cold water to cover and bring to a boil.  Once it has come to a full boil, pour off the water and start again with fresh cold water.  You want to repeat this process 3-4 times in order to soften up the peel and lessen their bitterness.

Add 1 1/2 c water and 4 1/2 c sugar to a heavy sauce pan.  Bring to a simmer and continue cooking until the temperature on a candy thermometer reads 300* - 340* (thin thread stage).  At this time, add the orange peel and adjust the heat to keep the peel simmering for about 45 minutes or until translucent.  Do not stir during this time.

Have a bowl with about 1 1/2 c sugar ready.  Once the peel has finished simmering, drain off the syrup (you can reserve this and use for other recipes or beverages if you desire).  Dump the peel into the bowl of sugar and toss to coat.  Remove to a wire rack and dry for several hours or overnight.

Orange you glad I shared this with you?

Calendula Oatmeal & Orange Glycerin Soap

This wonderful glycerin soap has honey as an astringent & moisturizer, oatmeal to relieve itchiness & gently exfoliate, marigold petals (calendula) soothe, and orange oil for a wonderful, clean scent.  They are very easy to make and ready in about 4 hours.  Package multiple in parchment paper or single in organza bags for gift-giving.  Keep a couple for yourself.  I know you will really enjoy them.  Here's how I made them ...

Ingredients:

1# block of castile soap base (I purchased my online at Bulk Apothecary)
3 T honey
5 T calendula petals (I purchased my online at Bulk Apothecary)
4 T old fashioned oats
10 drops orange essential oil (I purchased by online at Aura Cacia. You can also purchase from Bulk Apothecary)
Tartlet molds or tarlet pan with multiple molds
2-cup glass measuring cup w/spout or microwave safe bowl.  I prefer the measuring cup as it is easier to pour.
Cookie sheet
Spray bottle with rubbing alcohol

I used individual tarlet molds that I purchased on Amazon.com.  I find these easier to work with when it's time to release the soap.  However you can use a tarlet pan if you have one handy.  Oil the molds lightly with almond oil. On a cookie sheet, place a piece of waxed paper.  Place the molds on the cookie sheet and set aside.

Melt the soap base in a 2-cup glass measuring cup or microwave bowl or for approximately 2 minutes.  Check after 1 minute, stir, and return to microwave if needed.  Heat for 30 second intervals until mostly melted.  Remove and stir until completely melted.  Put the honey in a small bowl and microwave for approximately 20 seconds or until thin & runny.  Add to soap base.  Stir in calendula, oats and essential oil.

Pour soap mixture to the top of each greased mold.  You will most likely have some bubbles at the top of the poured mixture.  Take your bottle with rubbing alcohol and spray each mold with 1 quick pulse.  The bubbles magically disappear!

Let the soap mixture sit at room temperature for approximately 4 hours.  Carefully pull on the sides of each mold and pop the soap out.  If you are using a tartlet pan with multiple molds, run around the edge of each mold with a small sharp knife to coax the soap out.

Package the soaps to give as gifts or store in a cool, dry place for future use.

That's all the suds for now!

Orange, Cranberry & Pistachio Biscotti with Sesame Crunch

Ingredients:

1/4 C Olive Oil
3/4 C sugar
3 Eggs
1 T fresh squeezed orange juice
2 T Grand Marnier
1 Tsp vanilla bean paste or extract
2 1/2 C all-purpose flour
1 1/2 tsp. baking powder
1/4 tsp. salt
Zest of 1 large orange
1/3 C dried cranberries
1/3 C chopped pistachios
1/3 C chopped Sesame Crunch candies
Egg white
Course sugar

Preheat oven to 350.  Line a large cookie sheet with parchment paper.
With a paddle attachment or by hand mix together olive oil, sugar, eggs, orange juice, Grand Marnier and vanilla bean paste at medium speed until well combined.

Add flour, baking powder, salt orange zest and mix on low until combined.  Fold in chopped cranberries, pistachios and candy.  With flour covered hands, divide dough into 2 and form two 13"x2" logs at least 2" apart on prepared cookie sheet.

Beat egg white with a fork until frothy.  Using a pastry brush, brush the top of each log and sprinkle with course sugar.

Bake 20-25 minutes or until lightly golden.  Remove from oven and let cool in wire rack 10 minutes.  Cut 1/2" slices diagonally across each log.  Turn the cookies on their side without touching and bake another 6 minutes.  Turn cookies over to the other side and bake an addition 6-8 minutes or until dry to the touch and golden brown.

Cool completely on wire rack.  Store in airtight container for 1-2 weeks.

Orange you glad I shared this recipe?

Apple Cake with Orange Cream Cheese Swirl & Caramel Glaze

Ingredients:

Cake:
3 medium peeled, cored, and grated Granny Smith Apples
3 medium peeled, cored and diced Granny Smith Apples
2 tsp fresh lemon juice
4-1/2 C all-purpose flour
1-1/4 C firmly packed brown sugar
1 C granulated sugar
3 tsp cinnamon
1-1/2 tsp baking soda
1-1/2 tsp salt
1 tsp ground ginger
5 large eggs, lightly beaten
1-3/4 C canola oil
1-1/2 tsp vanilla

Swirl:
1 8 oz. pkg. cream cheese, softened
1/2 C confectioners' sugar
2 T all-purpose flour
1 large egg
1 T orange zest

1. Preheat oven to 325. Spray a 15-cup bundt pan with non-stick baking spray w flour. Set aside.
2. In a medium bowl combine apples and lemon juice. Set aside.
3. In a large bowl, whisk together flour, sugars, cinnamon, baking soda, salt and ginger. Make a well in the center and add eggs, stirring to combine. Stir in oil. Fold in apples and vanilla. Set aside.
4. In a small bowl, stir together cream cheese,confectioners'sugar, flour, egg and orange zest.
5. Pour half of batter into prepared pan. Spoon cream cheese mixture over batter, avoiding edges. Top with remaining batter. Using a knife, pull blade back and forth through batter to swirl cream cheese layer. Smooth top.
6. Bake until a wooden toothpick inserted near center of cake comes out clean, approximately 1 hour and 15 minutes. Let cool on a wire rack for 20 minutes. Remove from pan, and let cool completely. Drizzle Caramel Glaze over cooled cake.

 Caramel Glaze:
1-1/2 C suar
1/2 C water
1/2 tsp fresh lemon juice
3/4 C heavy cream
1/4 C unsalted butter, softened
1 C confectioners' sugar, sifted

1. In a medium saucepan bring sugar, water and lemon juice to a boil over medium-high heat. Cook, without stirring, until mixture turns a light amber in color and reads 340 on a candy thermometer, 10 to 15 minutes. Remove from heat, and carefully whisk in cream and butter (mixture will boil up). Let cool completed. Add confectioners' sugar, whisking until smooth.

Yield: 12 to 16 servings

This recipe adapted from Fall Baking edition of Taste of the South Magazine.