I have been thinking of making these muffins for a long time. These muffins have a delicious streusel topping along with an orange glaze drizzle. My daughter in love Danielle thought they were lovely. Princess Willow also loved them.
2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 stick of butter, room temperature
1 cup sugar
2 teaspoons vanilla
1/2 cup milk
1 1/2 cups of Craisins
Zest of one large orange
4 Tablespoons sugar
1 Tablespoon flour
2 teaspoons butter, melted
5 Tablespoons powder sugar
Freshly squeezed orange juice about a teaspoon or more for desired consistency.
Preheat oven to 350 degrees. Line muffin pan with liners and set aside. Whisk flour, bakiNog powder and salt together. Using a mixer, blend room temperature butter and sugar together. Add eggs, vanilla, milk, craisins and the orange zest.
Scoop muffins into liners.
Mix sugar, flour and melted butter to make streusel topping. Top each muffin with streusel topping. It will be grainy.
Bake muffins for 20-25 minutes. While muffins are baking, make the orange glaze.
Place powdered sugar in a small bowl and add fresh orange juice. Stir until smooth. Drizzle over cooled muffins.
I love cranberry sauce and every year Publix sells their Orange Cranberry Relish. I have duplicated as closely as I could. I think I came very close. I enjoy cranberry sauce with turkey, chicken and on my sandwiches.
2 12 ounce bags of fresh cranberries
2 cups of orange juice
1 1/2 cups of sugar
1 cinnamon stick
The zest of 2 oranges
1/8 teaspoon of salt
Rinse, drain and pick through cranberries. Look for stems, bruised or over ripe cranberries and pull those aside. Add the ingredients to a pot and stir well. In my photo you will see 2 cinnamon sticks in my pot, one is just fine.
Cook cranberries over medium heat and stir frequently. You want to simmer/boil the cranberries for at least 10 minutes until most of the berries pop, not all of them will. Remove from heat and cool in pan for 30 minutes. Place in an airtight container and refrigerate. The cranberry sauce will keep for many days in the fridge. Enjoy!
This is a recipe from my past. My Aunt Juanita gave this recipe to my Mom between 40-50 years ago. Losing my handwritten recipes was heartbreaking but I knew I had put the recipe in a school or church cookbook. My dear Aunt didn’t remember the recipe. I sure remembered it. You have two options, use sweet potatoes or yam patties. I used yam patties because that’s what my Mom always used. This old vintage recipe is a keeper.
Ingredients for Glaze:
2 big navel oranges, zest only
2 cups orange juice, I used pulp free
1/3 cup white granulated sugar
1/3 cup brown sugar, packed
3 Tablespoons butter, melted
1/4 teaspoon salt
2 Tablespoons corn starch
Combine all ingredients in a small saucepan and cook until thickened.
You may use raw sweet potatoes or frozen patties (if you buy or use frozen patties, thaw them before using in this recipe). It’s easy to find the patties at your grocery store during the holiday season. They freeze well too if you want to make this recipe for Easter.
Preheat oven to 350 degrees.
For raw sweet potatoes, cook in boiling water for 20 minutes or until tender. Cool, peel and slice. Place sliced in a baking pan that has been sprayed with nonstick cooking spray. Pour the glaze over the slices and bake for 30 minutes.
For prepared patties, place patties in baking dish. Pour the glaze over the patties, bake for 30 minutes.
I grew up eating this jello salad as a child in the late 1960’s. My Mom made this salad a lot. This is definitely a 60’s retro recipe. Back in the day, meals, especially holiday meals had jello salads on the table. I usually do not like fruit in jello but since it’s crushed pineapple and mandarin oranges, I do make the exception here. You will find this orange jello salad tangy, light and refreshing. Enjoy this blast from the past.
1 box of orange jello (6 ounces), you can substitute sugar free if you wish just use 6 ounces of dry jello
6 ounces of frozen orange juice concentrate, I could not find a 6 ounce can, they were all 12 ounces so, measure out 3/4 cup. Make juice with the leftovers or put back into the freezer for the next jello salad
1 can of crushed pineapple (20 ounces), do not drain
2 cans of mandarin oranges (15 ounces), drained
Whip cream, optional
Pour dry jello in a 13 x 9 pan. Bring 2 cups of water to a boil. I used a Pyrex measuring cup and microwaved it for about 3 minutes. Pour boiling water in jello pan and whisk until dissolved. Add your frozen orange juice concentrate. I cut it up so it would dissolve faster. Next mix in your crushed pineapple, whisking to blend and lastly add the mandarin oranges. Cover tightly with plastic wrap and refrigerate until set. This makes a great addition to any family meal as a side dish or even as a light dessert.
I had planned on baking cranberry and white chocolate chip cookies for Christmas. This recipe was inspired by my friend Nick, who was telling me about an orange cranberry cocktail. I thought orange (!)…what a great edition to my upcoming cookies. I thought of using white chocolate chips because my silly friend Lisa does not like chocolate chips. Lisa and Nick, thank you for being my inspiration on these delicious cookies. I must say, these cookies remind me of a certain bliss bar sold at a popular coffee place.
2 1/4 cups all purpose flour
1 teaspoon salt
1 1/4 teaspoon baking soda
1 cup vegetable shortening, I used the white Crisco
3/4 cups granulated sugar
3/4 cups light brown sugar
2 eggs, room temperature
1 teaspoon vanilla
1 1/2 teaspoons grated orange zest
1 1/2 cups dried cranberries, I used Craisins
1 bag of white chocolate chips
Preheat oven to 350 degrees.
In a separate bowl, combine and whisk dry ingredients. Set aside.
Blend together vegetable shortening and sugars. Add eggs one at a time. Mix in vanilla. Add dry ingredients and mix to combine. Lastly, add orange zest, Craisens and white chocolate chips. Drop by tablespoons and bake 8-10 minutes. Cool cookies completely and store in an airtight container. Enjoy!