Thursday, December 22, 2011

Candied Orange Peel

As long as you plan one day ahead, these candied orange peels make an easy, but classy, gift.  So pretty!  And they taste like summertime (aka, delicious).

Candied Orange Peel

3 navel oranges
1 cup sugar, plus more for coating
1/2 cup water

Wash oranges well; section and separate flesh from skin.  Trim any excess pith from each section of peel.  Julienne peel thinly, place in bowl, cover with water and refrigerate overnight.

Transfer strips to a saucepan, cover with water and bring to a boil over medium heat.  Boil 5 minutes.  Drain and set aside.  In the same saucepan, bring the sugar and water to a boil and stir until sugar dissolves.  Add orange peel strips and simmer till soft and glazed, at least 30 minutes.  Remove to a cooling rack and let dry till tacky.  Toss in sugar until well coated.  Dip in melted chocolate, if desired.

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Monday, December 19, 2011

Super Simple Cranberry Sauce

Easiest cranberry sauce ever, that doesn't come in a can. Toss all of the ingredients into a pan, simmer, and it's done. Fresh, all natural, and at the risk of being repetitious, so easy.

Super Simple Cranberry Sauce
Makes 2 cups

12 oz fresh cranberries
1 cup white sugar
1/2 cup orange juice
1/2 cup water

Combine all ingredients in a saucepan and simmer until berries burst and sauce thickens, about 10 to 15 minutes, stirring frequently.

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Saturday, December 17, 2011

Candy Cane Cookies

Remixing an old blog post today...hope you don't mind but these are too cute to skip!

Today's cookie? A retro cookie straight outta the aluminum tree and color wheel
(ooooh I want so bad), Andy Warhol, go go boot and Elvis era - the Sixties, of course! Betty Crocker's Cooky Book, published 1963, showcased this funky cookie with it's twisted strands and when I first saw it via Cakespy, I knew it was going on the must-bake list this year.

The only changes made to the recipe was going the all butter route as suggested by Cakespy
(the original recipe calls for a shortening and butter blend) as well as skipping the almond extract in favor of using all vanilla.

Candy Cane Cookies
Adapted From
Betty Crocker's Cooky Book
Makes 4 dozen

1 cup butter

1 cup sifted icing sugar

1 egg

2 1/2 teaspoons vanilla extract

2 1/2 cups flour

1 teaspoon salt

red food coloring

Preheat oven to 375F.

Cream butter and sugar; add egg and vanilla. Blend thoroughly.

Spoon and measure flour, stir in salt. Add to butter mixture and combine.

Divide dough into two parts; blend red food coloring into one half until desired shade.

Taking small bits of dough from each color, roll each into 4 inch strips on a lightly floured surface. Place strips alongside one another, press gently together and twist. Very important - shape cookies one at a time or dough will become too dry to twist.

Place cookies on parchment lined baking sheet and curve the top of cookie down to form the handle of the candy cane.
Bake approximately 9 minutes or until bottoms are just lightly browned. While still warm, remove to cooling rack and if so desired, sprinkle with sugar. Allow to cool completely.

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Thursday, December 15, 2011

Christmas Collation

In less than two weeks, Christmas will be here.  Two weeks!  Best get to baking...

Need a bit of inspiration?

The next week is going to be busy in my kitchen.  I've got the usual Christmas treats planned, including a few new recipes to try.  Here's hoping I'm able to photograph and post about a few of them!

Do you have any traditional recipes for the holidays?

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