Tag Archives: orange

Cranberry-Orange Scones

I’m following this recipe for scones with the usual substitutions, and I forget to put in the eggs. Well, the scones turned out better than with the eggs added. I hope you enjoy this as much as I do.

cranberry orange scones

cranberry-orange scones

Cranberry-Orange Scones

2 cups unbleached white flour
1/4 cup sugar
2 teaspoons baking powder
1 teaspoon salt
3 tablespoons margarine, cold (Earth Balance)
1/2 cup vanilla almond milk (Pacific)
1/4 cup orange juice
3/4 cup dried cranberries
zest of one orange

Preheat oven to 350°F. In a medium bowl, stir the flour, sugar, baking powder, and salt together. Mix the vanilla almond milk and orange juice together; set aside. Cut in the cold margarine into the flour mixture until crumbly. Toss the dried cranberries and the orange zest into the flour; add liquid mixture and stir until moistened. Turn dough onto a lightly floured surface and form into a rough circle. Slice into eight triangles; place on parchment-lined baking sheet. Bake 20 – 25 minutes. Cool slightly; glaze.

Glaze: mix powdered sugar and enough orange juice for spreading consistency

For a non-vegan scone: before baking, brush tops of scones with the yolk of one egg mixed with 2 tablespoons cold water.

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Cranberry-Orange Muffins

Beside the fact that cranberries are good for you, they supply beautiful color and a festive spirit. I love cranberries! In this recipe, I used turbinado sugar which gave the muffins a slightly denser texture and a crunchier topping. Regular white sugar will result in a lighter muffin and a more distinct orange taste-I like both. I, also, used a “Texas-size” muffin tin, but a standard size would work fine, just adjust the cooking time to 15 – 17 minutes.

cranberry-orange muffin

cranberry orange muffin

Cranberry Orange Muffins

1 cup fresh cranberries
1/4 cup sugar
2 teaspoons freshly grated orange peel
2 cups unbleached white flour
1/2 cup sugar
2 teaspoons Rumford baking powder
1/2 teaspoon salt
1/2 cup safflower or canola oil
1/2 cup orange juice
2 eggs

Topping:
Cut 2 tablespoons cold margarine into 2 tablespoons pecan meal, 1/4 cup sugar, and 1/2 cup flour.

Preheat oven to 375°F. Grease large muffin pan. Mix cranberries, 1/4 cup sugar, and grated orange peel; set aside. In a large bowl, combine flour, 1/2 cup sugar, baking powder, and salt. In another bowl, mix oil, juice, and eggs; pour into dry ingredients and stir until just moistened. Add cranberries. Scoop into prepared pan; sprinkle with topping. Bake 22 – 25 minutes. Makes 6 large muffins.

Orange Macadamia Nut French Toast

Orange Macadamia Nut French Toast

Orange Macadamia Nut French Toast


Light, sweet and visually pleasing is what I like my breakfast to be; this french toast does exactly that. This is, also, a perfect dish to serve overnight guests because most of the preparation is done the night before.

Orange Macadamia Nut French Toast

Orange Macadamia Nut French Toast


Orange Macadamia Nut French Toast

Pour into a 2-cup measuring cup:
1/3 cup orange juice
enough vanilla rice milk to bring liquid to 1/2 cup
Add to liquids and mix:
2 large eggs, lightly beaten
1 – 2 teaspoons Grand Marnier®
1 tablespoon sugar
1/8 teaspoon ground nutmeg
Cut into 1/2-inch slices:
1/2 loaf of Italian bread
Place:
Bread slices into a greased baking dish.
Pour:
Liquid mixture over bread slices.
Cover and chill overnight.
Melt:
3 tablespoons margarine
Pour:
Margarine into pan.
Place:
Bread slices in a single layer in pan.
Bake at 400°F for 10 minutes.
Sprinkle:
1/4 cup macadamia nuts, chopped
Bake an additional 10 minutes.

Serves: 2 – 3