orange

Sunny Blueberry Orange Bread

August 7, 2013 by KimM 3 Comments

It’s no secret that blueberry and lemon is one of my favorite flavor combos, but I am so glad that I decided to try blueberry and orange together! It’s a burst of sunshine and happiness in your mouth! Blueberries are in season, and I am enjoying every minute of it. I love them in my yogurt, in my green smoothies, in muffins, cakes and more!

The only juice my son will drink is Sunny D, so that is what I used in this bread. However, any OJ could be used, you just may need to increase the amount of sugar, depending on how sweet the juice is.

Look at all those blueberries! I made mini loaves of bread, but you could also make one 9 inch loaf (or use a muffin pan, just reduce baking time.)

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5 from 1 vote

Sunny Blueberry Orange Bread

Ingredients

2 cups all-purpose flour
1/2 cup sugar
1-1/2 teaspoons baking powder
½ teaspoon Baking soda
½ teaspoon salt
2/3 cup Sunny D juice drink
1 egg
2 tablespoons canola oil
1 teaspoon orange zest optional
1 heaping cup blueberries fresh or frozen
Glaze – 1 cup confectioner’s sugar mixed with 1 teaspoon vanilla extract and enough Sunny D juice to reach desired consistency.

Instructions

Preheat oven to 350 degrees F.
In a large bowl, whisk together flour, sugar, baking powder, baking soda, & salt.
In separate bowl, mix together juice, egg, oil and zest, if using.
Add your wet ingredients to the dry, mixing just until dry ingredients are moistened.
Fold in the blueberries.
Divide batter into 3 mini loaf pans, or one large (9 inch) loaf pan (sprayed with non stick cooking spray, or greased with butter)
Bake for 30-35 minutes for mini loaves or approx. 55-60 minutes for large loaf, or until bread is golden and springs back when lightly pressed.
Allow to cool in pan for 5-10 minutes, then transfer to wire rack to finish cooling.
While slightly warm, pour glaze over top of bread loaves, if desired.

If you are looking for more great recipes for blueberries, check out the Ingredient Spotlight: Blueberries, Raspberries and Blackberries!

KimM is a contributing writer for Eat at Home. She lives in NC with her husband, three children, and 2 fur babies. You can find her blogging about her kitchen adventures at Makin’ it Mo’Betta. You can also follow her on Pinterest, Facebook and Twitter.

Orange Curry Couscous

August 31, 2012 by AndreaG 8 Comments

Please welcome new contributing writer, Andrea Green. I love this quick side dish. Sides are one thing that I tend to neglect. This one is easy and I love that leftovers can double for lunch the next day.

I love couscous! Any side dish that can be prepared in 10 minutes has my undying devotion. But, I’ll admit that it can be pretty plain on it’s own. So I like to add all kinds of veggies, nuts and dressings to my couscous – like in this Orange Curry Couscous. It is one of my absolute favorite ways to dress up plain couscous. Plus, you can use it as a side dish for dinner, then use any leftovers the next day for a delicious lunch!

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Orange Curry Couscous

Ingredients

2 cups water
1 1/2 cups couscous
1/4 c rice vinegar
2 tablespoons minced garlic
2 tablespoons grated orange rind
1 tablespoon honey
2 teaspoons cinnamon
2 teaspoons curry powder
1/2 teaspoon salt
1/2 cup canola oil
1/2 cup fresh parsley chopped
1 cup green onions chopped
1/2 cup slivered almonds
1 cup currants
1/2 cup frozen peas thawed

Instructions

In a saucepan, bring the water to a boil. Add the couscous and stir. Cover, remove from heat, and let stand for 10 minutes.
While the couscous is standing, process the vinegar, garlic, orange zest, honey, cinnamon, curry powder and salt in the blender. Continue to process while adding the canola oil through the top of the blender.
When the couscous is ready, fluff it with a fork.
In a large bowl, mix together the cooked couscous, dressing, parsley, green onions, slivered almonds, currants, and peas. Serve immediately.

This post is linked to Finding Joy in My Kitchen.

Andrea has been married to Peter for 20 years, and together they have two teenage daughters. Struggling with the reality that soon her girls will be on her own, she is leaving them vlogs at 101 Life Lessons. You can also find her at The Greenbacks Gal where she finds organic deals, green steals and cooks real food meals.

Gingersnap Sandwich Cookies with Orange Cream Cheese Filling

December 15, 2009 by Tiffany King 4 Comments

These cookies taste like old-fashioned Christmas. The flavor combination of molasses, ginger and orange is wonderful. I found the recipe on Recipe Girl. She has an awesome list of Christmas cookies.

I did make a couple of adjustments to the recipe. I doubled it, because I wanted to end up with more than 2 dozen cookies. I didn’t count how many I had, but it was a lot and it took quite a while to bake them. They’re so good though, I’m glad I doubled it. I made a few other adjustments too. [Read more…] about Gingersnap Sandwich Cookies with Orange Cream Cheese Filling

Cranberry Braid Bread

December 22, 2008 by Tiffany King 26 Comments

I get frustrated when my pictures don’t show the food very well. This is one of those times. This bread is beautiful, golden brown braid with cranberry filling peeking out. Use your imagination, because my photography just isn’t going to help you see it.

Oh, and it tastes wonderful too! The recipe is from the Country Living: Country Morning cook book. It makes 2 loaves.

Gather up you ingredients:

Filling:
1 12oz package cranberries
1 cup sugar
1 Tbs. cornstarch
1/3 cup orange juice

Bread:
1 1/3 cup water
1 1/2 sticks butter, softened
7 – 7 1/2 cups flour
2 packages rapid-rise yeast
2/3 cup sugar
2 Tbs. finely grated orange rind
1 tsp. salt
4 eggs

Prepare the filling: Rinse the cranberries. In a 3-quart saucepan combine the sugar and cornstarch. Stir in the orange juice and cranberries. Heat to boiling over medium heat, stirring constantly until the berries are crushed and the mixture thickens to the consistency of preserves, about 10-15 min. Remove from heat, cover and refrigerate for about 2 hours.

Prepare the dough: Heat the water and butter till melted together. In a mixer bowl combine 2 cups flour, yeast, sugar orange rind and salt. On low speed, gradually beat in the water-butter mixture. Beat for 2 min.

Separate 1 egg, reserving the white for later. Add the yolk to the dough mixture, then beat in the remaining 3 eggs and 2 cups of flour until if forms a soft dough. With a wooden spoon, stir in enough flour to make a stiff dough. Turn the dough out onto a floured surface.

Lightly oil a large bowl and set aside. Knead the dough, working in more flour if necessary until it is smooth and elastic, about 5 min. Shape it into a ball and put it in the oiled bowl, turning to bring up the oiled side. Cover it loosely and let it rise in a warm place for about an hour or 1 1/2 hours.

Grease 2 baking sheets (or use baking stones). Turn the dough out onto a lightly floured surface and cut it in half. Shape each half into a ball and let them rest 5 minutes. Use a floured rolling pin to roll each ball into a 14 x 10 inch rectangle and place on the baking sheets. Lightly brush the top of each with the slightly beaten egg white.

Spread half of the cranberry mixture in a 3 inch wide strip lengthwise down the dough. Cut the dough crosswise on each side of the filling into 1 inch wide strips. Fold these over to braid. Cover and let them rise again for 20 min. Brush the braids with the egg white and bake at 350 degrees for 20 min. Brush again with the white and bake 10 more min.

You can see my dough was a bit too long for the baking stone.

Braiding is easy.

I ended up cutting off the ends to make it fit the stone. I have no perfectionist tendencies. Your bread will probably look prettier than mine. I also tried to make a round braid on my round stone, but there wasn’t enough dough to go all the way around. I’ll spare you the picture. It might not have looked good, but it sure tasted great!