lour, baking soda, salt, and orange rind together and set aside
tleast 2 hours.
For orange peel: Remove peel from oranges in 2
ix with pecans, cherries, raisins, candied orange peel and grated rind.)
Beat
hopped chocolate, poppy seeds and orange rind.
Pour into prepared
emperature.
Sprinkle gelatin over orange mixture in saucepan.
Let
separate bowl, whisk together orange juice, canola oil, vanilla,
Combine yeast and sugar.
Let stand a few minutes.
Heat orange juice to lukewarm and add to yeast.
Add remaining ingredients, except candied orange peel.
Beat well.
Let rise until doubled in bulk.
Knead in orange peel on well floured board.
Shape into a loaf and let rise until doubled in bulk, or until light.
Bake in moderate oven (375\u00b0) 30 to 40 minutes. Makes 1 loaf.
For orange curd: Mix juices with cornstarch
Preheat oven to 350F and grease loaf pans very well.
Sift dry ingredients together.
Cream butter and sugar together until thoroughly mixed.
Add egg and beat until fluffy.
Add flour alternately with milk to the batter and beat until well-blended.
Stir in orange peel and pour into prepared pans.
Bake about 40 minutes or until bread tests done.
br>Mix in nuts and candied orange peel.
Add flour mixture and
Preheat oven to 400 degrees.
Cut orange into bite size pieces, removing only the seeds.
Place the orange into an electric blender on grind, while grinding add the juice, egg and butter into the blender and mix well.
In a seperate bowl add flour, soda, baking powder, sugar, salt, cinnamon and nutmeg.
Add the candied orange peel, dates and walnuts to the orange mixture and pour over the dry ingredients and stir lightly, until just combined.
Place batter in lined muffin tins and bake for 12 - 15 min in a 400 degree oven.
old in almond meal and candied orange peel (optional); pour batter into the
arnish with whipped cream and candied orange peel curls.
Sift dry ingredients together.
Beat eggs thoroughly.
Add to eggs the orange juice, melted shortening and candied orange peel. Combine dry ingredients with the egg mixture, just enough to moisten flour.
Bake in greased loaf pan at 350\u00b0 for 1 hour.
Place chocolate in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from heat and thin slightly with milk.
Mix almonds and candied orange peel together in the bowl. Add chocolate and toss with a spatula until evenly coated.
Spoon mixture into 1 1/2-inch mounds on a sheet of waxed or parchment paper. Chill for at least 4 hours before serving.
Spray the ice cube tray with cooking spray.
Place 1/2 tsp of the chopped candied orange peel into the bottom of each tray.
Melt dark chocolate candy melts and pour about 2 tablespoons into each tray. Tilt the entire tray in all directions to coat the sides. Place in freezer to set.
Put one of the salted caramels in each tray, then cover with remaining melted dark chocolate. Place in refrigerator for about 1 hour until set.
n flour mixture and the orange peel and juice. Pour into the
Combine raisins, currants, candied lemon peel, candied orange peel and sugar. Add hot tea, cover and let steep overnight.
Preheat oven to 300\u00b0F. Line an 8 inch loaf pan with parchment paper. Mix together flour and spices. Whisk egg and add to flour along with soaked fruit. Mix until just combined. Transfer to prepared pan, smooth surface and bake for 1 hour 30-45 mins. Let cool in pan for 30 mins then transfer to a wire rack to cool completely.
ugar, marzipan, vanilla extract and orange zest. Fold in the flour
ncorporated. Stir in the ginger, orange peel and chopped coffee beans.