In our quest to find the perfect cinnamon rolls we had to take a few important details into consideration. First, the finished dough had to be soft, light and doughy not dry and airy. Second, the filling had to be gooey and buttery. It had …
This orange spice banana bread smells absolutely amazing. The aroma fills the house with the pungent fall spices. It is so hard to wait until the bread is completely cooled before pinching off a nibble.
The most important tips I can pass on is to make sure the cream cheese is completely softened. Unwrap the bar and leave it out for at least 25 to 30 minutes to soften. Brown speckled very ripe bananas are the best type of banana to use in banana bread, it gives the bread a more intense banana flavor. This rule may be broken if you are looking for a subtle banana flavor to showcase the orange. Lastly blend the wet ingredients well, no lumps remaining in the cream cheese, before combining with the dry ingredients.
Source: Good Life Eats
2 cups all purpose flour
1/4 cup packed brown sugar
1/2 cup white sugar
3/4 tsp baking soda
1/4 tsp salt
2 1/2 Tbs orange zest, (about 2 medium sized oranges)
1 1/8 tsp cinnamon
1/2 tsp nutmeg
2 pinches of allspice
1 1/2 c very ripe bananas, mashed
1 (8 oz) cream cheese, softened
2 large eggs
6 tbsp butter, melted
1 1/2 tsp vanilla
Preheat oven to 35o degrees F. Grease a 9×5 inch loaf pan with cooking.
Sift together the flour, sugars, baking soda, salt, orange zest, cinnamon, nutmeg, and allspice. Set aside.
Mix the mashed bananas, cream cheese, eggs, butter and vanilla using a wooden spoon. Gently combine the flour mixture with the mashed banana mixture until just combined. Do not overmix; the batter should look slightly lumpy and thick.
Pour batter into the prepared pan. Bake for 55-65 minutes, or until toothpick comes out clean. Cool for 5 minutes in the pan before removing. Cool on a wire rack.
The weather here has been playing hide-n-seek. One day it is cool the next day back to warm weather. We have so longed for a change from the drastic heat that prevails here in the valley but now that my toes are chilled I wish for warmer weather. All is well though. I have my toasty woolen socks and my favorite fall cider to keep me comfortable. I remember growing up my mom would steal my dad’s warm socks to keep her feet warm. Now she has slippers but the charade was a fun jest to usher in the winter.
Source: Connie Cummings
2 cans apricot nectar
2 cups water
1/4 cup lemon juice
1/4 cup sugar
2 whole cloves
2 cinnamon sticks
In a slow cooker, combine all ingredients; mix well. Cover and cook on low for 2 hours or until cider reaches desired temperature. Remove cloves and cinnamon sticks before serving.
One day while I was snooping through a local thrift store I found an old paperback entitled “Slow-Crock Cookery” dated 1974. I love old cookbooks especially those produced by a local church or organization. It looked interesting enough to spend the $.25 cents on. This little book was well worth the investment. It has become one of my top 5 favorite cook books.
Pork Chops with Oranges makes for a lovely dinner on a fall evening. Pair the chops with a baked sweet potato or use it as a stuffing in Stuffed Acorn Squash. Pork Chops with Oranges can be made in the oven using a dutch oven or casserole. Bake covered at 300 degrees F for the time listed.
6 lean pork chops, 1-inch thick
1 (6-oz) can orange juice concentrate
3 tbsp brown sugar
1 tsp salt
1/2 tsp cinnamon
1/2 tsp allspice
1/4 tsp pepper
1 (8-oz) can mandarin orange segments
Sear chops in a skillet over high heat. Place chops in the slow-cooker.
Combine orange juice concentrate, brown sugar, salt cinnamon, allspice and pepper. Pour over pork chops. Cover tightly and cook on low for 6 to 7 hours or on high 3 to 4 hours.
Arrange oranges over the pork chops for the last 15 minutes of cooking time. Serve over a baked sweet potato or brown rice.
Makes 4-6 servings
— Replace the orange juice with 1 cup apricot jam and add 1/4 teaspoon ginger and 1/4 teaspoon cloves.