International Cuisine: Orange Chicken

Orange Chicken isn’t an authentic Asian dish as far as I know, but you’ll find it in many take-out Chinese restaurants. Since take-out Chinese is not a part of our diet, I like to make my own take-out from time to time. This isn’t as gooey, rich, and breaded as you’ll likely find at your local eatery. But it’s tasty, definitely healthier, and best of all can be made at home.

This recipe is from one of my favorite gluten-free cookbooks, Artisanal Gluten-Free Cooking by Kelli and Peter Bronski. I added some crisp-cooked broccoli to the chicken and sauce and served it over brown rice.

ORANGE CHICKEN
(from Artisanal Gluten-Free Cookbook)
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2/3 cup orange juice
1/4 cup tamari wheat-free soy sauce
1 Tablespoons dry sherry
1 Tablespoon + 1 teaspoon brown sugar
2 teaspoons cornstarch
1-2 Tablespoons olive oil
3 garlic cloves, minced
1 Tablespoon minced fresh ginger
zest of 1/2 orange, julienned
4 boneless, skinless chicken breasts, cubed

Mix together the orange juice, soy sauce, sherry, brown sugar, and cornstarch in a saucepan. Stir to dissolve the cornstarch. Heat over medium heat until the mixture comes to a boil and thickens, stirring occasionally. Remove from the heat.

Heat the olive oil in a skillet over medium-high heat. Add the garlic, ginger, and zest and sauté until fragrant. Add the chicken and sauté until browned and cooked through.

Add the orange sauce to the chicken and heat through.

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On the Side: Orange-Basil Sweet Potatoes

I love sweet potatoes. I could eat them multiple times a week. Jeremy is much more ambivalent about them, but usually willing to try my experiments. I whipped up these unusual sweet potatoes to serve alongside crockpot barbecue ribs. I really enjoyed the flavor combination, though I did go just a little lighter on the dried basil than the recipe specified.

I found this recipe in The Cleaner Plate Club. This is a relatively new cookbook that is geared towards getting kids to eat real food. I don’t have kids, but am very impressed with the recipes in this book. I’ve already tried several and have bookmarked a few more.

ORANGE-BASIL SWEET POTATOES
(from The Cleaner Plate Club)
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2 1/2 pounds sweet potatoes, peeled and cut into 1-inch cubes
1/2 c. orange juice
1 Tbsp finely chopped fresh basil, or 1 1/2 tsp dried basil
Salt to taste

Steam the sweet potatoes fro 20-30 minutes, until fork-tender. Put a couple of inches of water into a large pot, set a steaming basket in it, and bring to a boil. Set the sweet potatoes in the basket, cover, and let steam.

Mash the sweet potatoes in a large bowl. Mix in the orange juice, basil, and salt to taste.

Serves 8

Off the Shelf: March Magazine Reviews

Cooking Light (Stephanie): Usually I either love Cooking Light, or I’m disappointed by it. This month, though, I felt so-so about it. A few recipes jumped off the pages for me: Black Bean Hummus, Meyer Lemon Curd Tart, Tropical Sherbet, Chicken Souvlaki Pitas with Tahini Sauce. But most of the other recipes were just kind of forgettable.

I decided to try the Vegetable Korma as Jeremy likes Indian food and I haven’t been very proactive about making it in my own kitchen. The dish was good, but not quite as flavorful as either of us expected. The dish definitely needed some salt and maybe if I’d added a little curry powder, it might have packed more punch. I used chickpeas in place of the edamame, mostly because if we’re eating a meatless meal, chickpeas rank high on Jeremy’s preferred protein list. It was good and something I might make again, but with a little tweaking.

VEGETABLE KORMA
(from Cooking Light March 2011)
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1 1/2 Tbsp butter
1 c. chopped onion
1 Tbsp minced peeled ginger
3 garlic cloves, minced
1 Tbsp tomato paste
1 1/2 tsp ground cumin
1/2 tsp ground red pepper
1/4 tsp ground turmeric
1/8 tsp ground cinnamon
1 c. frozen shelled edamame
1 12-oz baking potato, peeled and diced
1 c. chicken broth
1 tsp flour
1 13.5-oz can light coconut milk
3 c. cauliflower florets
2 c. hot cooked rice

Melt butter in a saucepan over medium-high heat. Add onion, and saute for 2 minutes. Add 1 Tbsp ginger and garlic; saute for 30 seconds, stirring constantly. Stir in tomato paste and spices; saute for 1 minutes, stirring frequently. Stir in edamame and potato. Combine chicken broth, flour, and milk, stirring until smooth. Add broth mixture to pan , and bring to a boil. Reduce heat, and simmer for 8 minutes, stirring occasionally. Stir in 3 c. cauliflower, and simmer for 9 minutes or until the vegetables are tender. Serve over rice. Makes 4 servings.

Bon Appetit (Stephanie): Bon Appetit was filled with lots of great sounding  recipes, many of which I hope to make. Potato and Yam Soup with Bacon and Spinach; Pork and Lemongrass Meatballs in Lettuce Cups; Roasted Pears with Blackberries, Ricotta, and Lavender Sugar; Savoy Cabbage Rolls with Halibut, Browned Butter and Capers Espresso Pound Cake with Cranberries and Pecans. Don’t these sound amazing?!

But my pantry supplies dictated that those recipes would have to wait until a later date. Chocolate Puddings with Orange Whipped Cream won out for my recipe testing. It came together very quickly (besides the 3 hours for cooling in the fridge, of course). Now I don’t have any orange liqueur, but the recipe suggested Kahlua or amaretto as alternatives. So I dolloped Kahlua whipped cream on my chocolate pudding. I think the best chocolate pudding I’ve ever eaten. Delicious!

CHOCOLATE PUDDINGS WITH ORANGE WHIPPED CREAM
(from Bon Appetit March 2011)
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1/2 c. + 3 Tbsp sugar, divided
2 Tbsp cornstarch
2 1/2 c. whole milk, divided
2 large egg yolks
1 1/2 c. bittersweet or semisweet chocolate chips
2 Tbsp unsalted butter
1/4 tsp vanilla extract
3/4 c. chilled whipping cream
1 Tbsp Grand Marnier or other orange liqueur (or Kahlua or amaretto)
1/4 tsp finely grated orange peel (omit if using a different liqueur)

Whisk 1/2 cup plus 2 Tbsp sugar, cornstarch, and 1/4 tsp salt in a saucepan to blend. Add 1/2 cup milk and egg yolks; whisk until smooth. Whisk in remaining 2 cups of milk. Bring mixture to a boil over medium/high heat, whisking constantly. Boil 1 minute, whisking constantly. Remove pan from heat; add chocolate chips and butter. Whisk pudding until melted and smooth. Stir in vanilla.

Divide pudding evenly among 6 dessert cups. Place plastic wrap directly onto surface of each, covering pudding completely. Chill at least 3 hours.

Beat whipping cream, liquer, zest, 1 Tbsp sugar until peaks form. Dollop whipped cream on puddings.

Cook’s Illustrated (Alaina): One magazine I have not reviewed often (or maybe ever?!) is Cook’s Illustrated. It is a fabulous magazine! My gift subscription is just coming to an end and I will be sad for that. The recipes are amazing, the product & brand reviews are excellent, and the articles & technique explanations are incredibly understandable and helpful. The magazine contains fewer recipes than most cooking magazines but the recipes are well chosen and you know they will turn out well.

They included Whole-Wheat Sandwich Bread, Boston Cream Pie, and Spaghetti with Mushrom and Tomato Sauce among other delicious-looking recipes. I decided to try the snow peas. There was an article on how to use them and several variations to make a wonderful side dish. They were so good!

SAUTEED SNOW PEAS W/LEMON & PARSLEY
Cook’s Illustrated, March/April 2011
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1 Tb. vegetable oil
1 small shallot, minced (about 2 Tb.)
1 tsp. finely grated lemon zest
1 tsp. fresh lemon juice
Salt & Pepper
1/8 tsp. sugar
3/4 lb. snow peas, tips pulled off and strings removed
1 Tb. minced fresh parsley leaves

Combine 1 tsp oil, shallot, and lemon zest in small bowl. Combine 1/4 tsp. salt, 1/8 tsp. pepper, and sugar in second small bowl.

Heat remaining 2 tsp. oil in 12-inch nonstick skillet over high heat until just smoking. Add snow peas, sprinkle with salt mixture, and cook, without stirring, 30 second. Stir and continue to cook, without stirring, 30 seconds longer. Continue to cook, stirring constantly, until peas are crisp-tender, 1 to 2 minutes longer.

Push peas to sides of skillet; add shallot mixture to clearing and cook, mashing with spatula, until fragrant, about 30 seconds. Toss to combine shallot mixture with vegetables. Transfer peas to bowl and stir in lemon juice and parsley. Season with salt and pepper, and serve.

Food Network (Alaina): This magazine was once again great! I must have looked through it 20 times trying to decide which recipe to try. I had several marked like Rosemary Chips, Chicken, Sausage & Peppers, Tilapia Milanese, Citrus Salad, and Gorgonzola Polenta. It was an Italian themed issue and there were a lot of great pasta recipes, too. And the pull-out of 50 recipes for this month was pesto based recipes – yum. I will be sharing one of the pesto recipes next week – it was so good! 

They had a wonderful section on bruschetta with many variations. So inspiring! I decided to try a couple of the sweet ones and they were fabulous! They would be perfect for a tea, shower, or brunch especially. They were no-too-sweet and so pretty and they had eight different ideas for the sweet bruschetta and six ideas for the savory.

ORANGE CREAM BRUSCHETTA
Food Network Magazine, March 2011
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Segment a blood orange (I used regular) over a bowl: reserve juice. Toss the segments with 1 Tb. superfine sugar (I used regular). Simmer the juice and 1 Tb. of sugar in a saucepan until syrupy. Spread whipped cream on the toast rounds (I used a french baquette and toasted both sides of the bread in the oven); top with an orange segment and shaved chocolate. Drizzle with orange syrup.

BANANA-HAZELNUT BRUSCHETTA
Food Network Magazine, March 2011
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Toss 2 sliced bananas with 1 Tb. melted butter; spread on a baking sheet. Sprinkle with sugar and bake at 425 degress until golden, about 10 minutes (mine never really were golden but they were definitely roasted). Spread hazelnut butter (I used a chocolate hazelnut spread) on the toast rounds. Top with the toasted bananas, whipped cream, and chopped hazelnuts (I used toasted almonds).

Baker’s Delight: Orange Cranberry Poppy Seed Cake

My mom actually shared this recipe and cake with us and it’s delicious! So yummy. My youngest son even wanted bites of it for a potty training reward – if that isn’t high praise, I don’t know what is. It would be great for brunch or dessert. It is baked in a bundt pan – so pretty. Oranges are seasonal right now which makes this recipe even greater!

ORANGE CRANBERRY POPPYSEED CAKE (adapted from The Silver Palate Cookbook)
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1/2 c. butter
1 1/2 c. sugar
4 eggs
2 c. flour
2 1/2 tsp. baking powder
1/2 tsp. salt
3/4 c. milk
2 T. poppy seed
1/2 c. cranberries, chopped
1 tsp. vanilla extract
Zest of 2 Oranges

Preheat oven to 325 degrees. Grease a 10-inch bundt pan.

Cream the butter and sugar together in a mixing bowl until light and fluffy. Add the eggs one at a time, beating well after each addition.

Sift the flour, baking powder, and salt together. Add to the creamed mixture alternately with the milk. Mix well after each addition.

Fold in the poppy seeds, cranberries, vanilla, and orange zest. Pour batter into the prepared bundt pan.

Set on the center rack of the oven and bake until the edges shrink away slightly from the sides of the pan and a cake tester inerted comes out clean, 50-60 minutes. Let cake cool in the pan for 30 minutes before turning out. Let cool completely.

When cooled, prick holes every 1 1/2 inches apart with a long toothpick and pour orange glaze (recipe follows) evenly over the top.

ORANGE GLAZE
1/2 c. fresh orange juice
1/2 c. sugar

Combine orange juice and sugar in a small pan and simmer gently for 5 minutes, stirring occasionally, until a light syrup forms. Remove heat from the heat and keep warm until ready to use.

Slow Cooker: Appetizers

What do you have planned for the weekend? Company? Olympics? I think these two cheesy appetizers will be perfect for your weekend plans.

We loved this orange cranberry dip. It was delicious! I used the zest and juice of one fresh orange – yum!

ORANGE CRANBERRY DIP
(Adapted from crockpot 365)
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8 oz. cream cheese
2/3 c. shredded swiss cheese
2 Tb. orange juice
1 tsp. orange zest
1/2 c. chopped pecans
1/2 c.  dried cranberries

Plug in your Little Dipper to get it started warming up. Shove the block of cream cheese down into it. You may need to squish it in with a spoon. Shred the swiss, and add it. Grate the orange and add the zest. Add the orange juice and pecans. Cover and let it cook for 45 minutes to an hour. When the cream and swiss cheese have fully melted, stir in the dried cranberries.

Serve with your favorite crackers or fruit slices.

We’ve established how much I LOVE brie. And so when I saw that the crockpot lady had a slow cooker brie recipe, I really, really wanted to try it! However, I haven’t tried it yet. I have all the ingredients and I plan to but instead we’ve had strep and haven’t felt like eating a whole lot. But I decided that I should still share it so you can try it. And I will try it when we are feeling better. 🙂 It looks amazing!

APRICOT WALNUT BRIE
(Adapted from crockpot 365)
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1 large round or wedge of brie (the round I used was 13.2 oz)
1/2 c. chopped dried apricots
2 Tb. brown sugar
2 Tb. water
1 tsp. balsamic vinegar
1/4 tsp. dried rosemary
1/2 c. chopped walnuts

Use a 1.5 mini round crockpot. If you are going to use a big one, put the brie in an oven-safe dish. As long as the dish and the crockpot heat together, you’re all good.

Cut the top rind off. Put the brie into the crockpot. In a bowl, mix the chopped apricots, balsamic vinegar, brown sugar, water and rosemary together. Spoon on top of the brie. Sprinkle on the chopped walnuts.

Cover and cook on high for 1-2 hours, or on low for about 3. Check after an hour in both cases just in case. Serve with your favorite crackers or fruit slices.

Tea Time: Orange Whole-Wheat Scones

This time of year is when we want something warm and comforting, but also healthy, having just come out of the abundance of the holiday season. Orange Whole-Wheat Scones fit the bill, providing the comfort of a warm scone with the assurance that the whole-wheat and honey are doing your body good, not evil. To make your tea-time even healthier, consider drinking an herbal tea such as Orange Spice, or perhaps some decaf Constant Comment.

ORANGE WHOLE-WHEAT SCONES
(originally from The Kitchen of Two Sisters)

2 ½ c. whole wheat pastry flour (preferrably ground fresh, but store-bought whole-wheat flour will do)
1 Tbsp. baking powder
½ tsp. salt
½ c. butter
2 Tbsp. honey (or try agave nectar)
¼ c. orange juice
2 tsp. grated orange rind
¼ c. milk

Preheat oven to 400F. Sift together dry ingredients. Cut in butter and rub in with fingers until mixture resembles coarse crumbs. Combine wet ingredients and add to flour mixture, mixing lightly to combine. If dough feels too wet, add just a bit more flour. Knead dough lightly and pat out on a flat surface. Cut rounds or triangles.

Bake at 400 for about 15 minutes.

Makes 12.

Baker’s Delight: Citrus Desserts

I LOVE citrus desserts. I grew up enjoying lemon glaze cake, lemon meringue pie and more. The combination of sweet and tart is delightful.

These orange brownies were unbelievable!There is no chocolate in them – they are simply a dessert bar. We will definitely make them again for a wonderful treat!

ORANGE BROWNIES
(slighly adapted from Paula Deen)

1 1/2 c. all-purpose flour
2 c. granulated sugar
1 tsp. salt
1 c. (2 sticks) butter, softened
4 eggs
2 tsp. pure orange extract (I didn’t have this so I used 2 tsp. orange juice and 1 tsp. of a citrus extract)
Zest of one orange
1 recipe Orange Cream Cheese Frosting, recipe follows

Preheat oven to 350 degrees F. Grease a 9×13 pan.

Stir together flour, granulated sugar, and salt in a bowl. Add butter, eggs, orange extract, and orange zest. Using a handheld electric mixer, beat until well blended. Pour batter into prepared pan and bake for 30 minutes, or until light golden brown and set. Remove from oven, allow to cool and pierce entire cake with a fork. Spread the Orange Cream Cheese Frosting over completely cooled brownies. Cut into squares. Store in the refrigerator.

ORANGE CREAM CHEESE FROSTING

1 (8-oz.) package cream cheese, softened
4 Tb. butter, softened 
1 (1-lb.) box confectioners’ sugar (3-4 c.) 
 zest of one orange 
2 Tb. fresh squeezed orange juice

In a large mixing bowl, whip the butter and cream cheese together with a hand-held electric mixer. Gradually beat in the confectioners’ sugar until it is all combined and smooth. Beat in the orange zest and juice. Spread over brownies.

I’ve not been a huge fan of key lime desserts until the last few years. This key lime cheesecake is delicious. It’s light and creamy and the fresh squeezed limes make it so fresh. I like to garnish this with fresh whipped cream, fresh lime slices, and white chocolate curls.


KEY LIME CHEESECAKE

CRUST:
1 1/2 c. graham cracker crumbs
6 Tb. butter, melted

FILLING:
24 oz. cream cheese, softened
1 c. white sugar
1 Tb. cornstarch
3 eggs
1 Tb. grated lime zest
2/3 c. key lime juice

Combine cookie or graham cracker crumbs with butter or margarine. Press into bottom and partially up sides of 9 inch springform pan. Refrigerate.

In a large bowl, beat with an electric mixer the cream cheese, sugar, lime peel, and cornstarch until smooth and fluffy. Beat in eggs one at a time, blending just until smooth. Add key lime juice with mixer on low. Finish mixing by hand. Do not overbeat, or cake will crack during baking. Pour batter into prepared crust.

Bake at 300 degrees for 55 to 65 min., or until set. To minimize cracking, place a shallow pan half full of hot water on lower rack during baking.

Turn oven off, and let cheesecake stand in oven 30 min. with the door open at least 4 in. Remove from oven. Refrigerate cake overnight, and up to three days.

This cake is so lemon-y! We all loved it! I served it topped with blueberry sauce but it’s great by itself, too. It’s like a pound cake.

LEMON CAKE
(Ina Garten)

1 c. (2 sticks) unsalted butter, at room temperature
2 1/2 c. granulated sugar, divided
4 extra-large eggs, at room temperature
1/3 c. grated lemon zest (6 to 8 large lemons)
3 c. flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. kosher salt
3/4 c. freshly squeezed lemon juice, divided
3/4 c. buttermilk, at room temperature
1 tsp. pure vanilla extract

GLAZE:
2 c. powdered sugar, sifted
3 1/2 Tb. freshly squeezed lemon juice

Preheat the oven to 350 degrees F. Grease and flour 2 (8 1/2 x 4 1/4 x 2 1/2-in.) loaf pans. You may also line the bottom with parchment paper, if desired.

Cream the butter and 2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy, about 5 min. With the mixer on medium speed, add the eggs, 1 at a time, and the lemon zest.

Sift together the flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine 1/4 c. lemon juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 min. to 1 hr., until a cake tester comes out clean.

Combine 1/2 c. granulated sugar with 1/2 c. lemon juice in a small saucepan and cook over low heat until the sugar dissolves. When the cakes are done, allow to cool for 10 minutes. Remove the cakes from the pans and set them on a rack set over a tray or sheet pan; spoon the lemon syrup over them. Allow the cakes to cool completely.

For the glaze, combine the confectioners’ sugar and the lemon juice in a bowl, mixing with a wire whisk until smooth. Pour over the tops of the cakes and allow the glaze to drizzle down the sides.

BLUEBERRY SAUCE
3 c. fresh or frozen blueberries
1/4 c. sugar
juice of 1/2 a lemon
2 tsp. cornstarch

Combine all ingredients and cook over medium heat until bubbly and thickened.

Holiday Feast: Christmas Breakfast

Who doesn’t love breakfast food?! Especially on Christmas! Here’s what our families do for breakfast on Christmas morning:

HeatherChristmas breakfast is eaten around the tree as the children open their presents. The first year we were married I discovered the recipe for Swedish Tea Rings and have made one for Christmas breakfast ever since. The rest of the menu may vary some, but it always includes fruit. In recent years we’ve enjoyed bacon-wrapped sausages sprinkled with brown sugar and then baked and I often buy some thick, Greek yogurt to serve alongside the fruit. Drinks consist of juice and plenty of hot tea.

CITRUS FRUIT SALAD WITH LIME
(Heather)

1 pineapple, cut into bite-sized pieces
2 small cans mandarin oranges or 3 large navel oranges peeled and sectioned
1 can apricots
zest and juice of 2 limes

Cut pineapple into pieces and place in a serving bowl. Add the mandarin or navel oranges and the can of apricots. Sprinkle over the zest of lime and stir in the lime juice. Best made the same day as eaten.

For variety I sometimes add dried cranberries or pomegranate seeds. For those who like ginger, one teaspoon of freshly grated ginger adds a wonderful zing or try a few tablespoons of finely sliced candied ginger.

Serves 8.

SWEDISH TEA RING
(originally from Fleishmann’s New Treasury of Yeast Baking)

3 ½ — 4 ½ c. flour
½ c. sugar
1 tsp. salt
1 Tbsp. yeast
1 c. milk
¼ c. water
½ c. butter
1 egg (at room temp.)
½ c. flour
½ c. nuts
½ c. brown sugar
1-2 c. fruit (canned cherries, apricot, etc. well-drained)

Mix 1 ¼ c. flour, sugar, salt, and yeast in a bowl.

Combine milk, water and butter in saucepan. Heat to warm liquids and melt butter. Cool until warm. Add to dry ingredients and beat 2 minutes. Add egg and ¾ c. flour, to make a thick batter. Beat 2 more minutes. Stir in enough additional flour to make a stiff batter (but not as thick as bread dough). Cover and refrigerate dough at least 2 hours. (Can be kept in fridge 3 days.)

Combine nuts, ½ c. flour, and brown sugar. Turn dough onto a lightly floured board and divide in half. Roll ½ of the dough into a 14×7-inch rectangle.

Spread with ½ of the fruit. Sprinkle with ½ the brown sugar mixture. Roll up from long side as for jelly roll. Seal edges. Place sealed edge down in a circle on a greased cookie sheet. Seal ends firmly.

Cut slits 2/3 through ring at 1-inch intervals; turn each section outward, on its side.

(Note: This picture shows only one-half of the ring slices turned out — be sure to turn out every ring)

Repeat with remaining dough. Cover and let rise until doubled – about 1 hour. Bake at 375 for 20-25 minutes or until done. Cool on wire rack. Frost while warm with confectioners’ sugar glaze.

Often I don’t have the canned filling I want so I make an apple filling by chopping about 3 large, peeled apples and mixing them with 1/4 c. flour, 1/2 c. brown sugar, juice of one lemon and a few dried cranberries. Bring this mixture to a boil and cook until thickened, stirring constantly.

Glaze: mix 3 tablespoons soft butter into about 1 1/2 cups confectioners’ sugar. Add enough milk to make a drizzling consistency. Add more sugar if needed to thicken.

Makes 2 rings.

Alaina – We traditionally enjoy an egg casserole, fruit, some kind of bread or coffee cake, and a few special drinks. The coffee pot is kept going for those of us who were awakened early by eager children. We have breakfast after stockings and gifts are opened or in between the stockings and gifts depending on the time. It’s a leisurely affair and one that I find makes me incredibly content and reflective.

I use the same base recipe for my egg casserole and just switch out the meats and cheese and sometimes add vegetables to make it different. We love it and I’ve been making it year-round for years. One of my favorite combinations is bacon, spinach, and swiss and we also love the traditional classic of sausage and sharp cheddar (onions & peppers add great color and flavor). You could easily make this vegetarian by omitting the meat. This egg casserole also re-heats very well if you have leftovers. I’m sharing one of my favorite versions.

SPINACH-MUSHROOM-BACON-SWISS EGG CASSEROLE

6 eggs, lightly beaten
1 lb. bacon, cooked and finely cut up (I often use less than a pound)
3 c. milk
8 oz. swiss cheese
1 1/3 c. crushed crackers (I use a butter cracker like ritz)

1 tsp. dry mustard
1 lb. mushrooms, cleaned and chopped
1 lb. frozen, chopped spinach, thawed w/liquid thoroughly squeezed out
pepper & salt*

Combine all ingredients. Pour into a greased 9×13 pan. Bake at 350 degrees for 45 minutes – 1 hour until golden brown.

*May not need much salt.
**May be made the night before and refrigerated.

These muffins are delicious! You could make them even more special by drizzling a little glaze over them.

LEMON-CRANBERRY ALMOND MUFFINS
(adapted from Taste of Home)

2 c. flour
1 c. sugar
3 tsp. baking powder
1/2 tsp. salt
2 eggs
1 c. milk
1/2 c. vegetable oil
zest of 1 lemon
1 c. fresh or frozen cranberries, coarsely chopped
1/3 c. slivered almonds, toasted

In a large bowl, combine the dry ingredients. In another bowl, beat the eggs, milk, oil. Stir into dry ingredients just until moistened. Fold in zest and cranberries.

Fill paper-lined muffin cups two-thirds full; sprinkle with almonds. Bake at 400 degrees for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Makes 1 1/2 – 3 dozen muffins.

This icy drink always reminds me of my childhood. My mom used to surprise us with it and now I love to share it with my children.


ORANGE JULIUS

6 oz. frozen orange juice concentrate
6 oz. water
1 c. milk
1/8-1/4 c. sugar (opt.)
1/2 tsp. vanilla extract
12 ice cubes

Chill glasses in freezer.

Combine all ingredients in blender or smoothie machine and blend until ingredients are mixed and ice is pulverized. Makes 4 servings.