BIZZY BAKES

Although the recipe called for canned beets, I had the real thing, so I roasted the beets and sliced them and replaced the canned variety. This is an easy recipe and it cooked quickly. It makes a flavorful side dish and I served it with chicken, green beans and a salad. That made for a very nice dinner. Orange Kissed Beets Ingredients: 1/3 cup orange juice 2 tablespoons light brown sugar 1 tablespoon oil 1/2 teaspoon cornstarch 1/8 teaspoon ground ginger 1/8 teaspoon pepper 3 beets roasted and sliced 2 tablespoons golden raisins Method: In a saucepan over medium heat, cook and stir orange juice, brown sugar, oil, cornstarch, ginger, salt and pepper until thick. Add the cooked beets and raisins; heat through.  Yield: 2 servings. Eat and Enjoy. Linked to Full Plate Thursday       Fight Back Fridays        Gluten-Free Fridays         Fo...

I have had the book, Clinton Street Baking Company Cookbook for about a year.  When I first got it, I cooked from it a few times and was happy with the results.  Unfortunately, I put it on the shelf and forgot about it.  I am enthusiastic about the book and it is now off that shelf and I have marked a number of recipes to make.   This is not a baking book despite the title.  The restaurant serves meals and the book contains many of their recipes.  This is the story of boy meets girl, boy and girl get married, man and woman buy restaurant and and make a success out of it.  This is the story of a unassuming place that seats 32 and has lines waiting outside and customers traveling from all over the world.  Why shouldn't we bake and cook their delightful dishes. Just a few recipes: Cherry Crumb Muffins Goat Cheese and Herb Scones Buttermilk Streusel Coffee Cake Huevos Rancheros Spanish Scramble Vanilla Buttermilk Waffles A...

It has been a long while since I participated in the Improv Cooking Challenge and I hope, I remember what we are supposed to do.  We will find out together.  Thanks Kristen for your welcome back and your leadership in the Improv Challenge.  You can find Kristen at the Frugal Antics of a Harried Homemaker. I don't think that I am a citrus person but in truth when I use any citrus flavor I enjoy the food.  Therefore, at first, when I heard that it was Lemon and Lime, I was not excited.  Adding to this, I found this out on Monday and had to come up with something, all in the middle of report cards, company, babysitting for my precious granddaughter and life in general.  I did come up with an interesting cake which I still plan to make.  It used a lemon-lime soda in the ingredients and that sounds like fun. I ended up with a salmon and vegetable dish with the main flavors as lemon and lime although I added a little orange juice as well.  The r...

  Our latest baked treat from the The Home Bakers is a tasty cranberry pecan orange coffee cake which fits right in with my husband's preferences.  Nuts and fruit and coffee cake means it will disappear more quickly than usual. Maria from Box of Stolen Socks . selected the cake, this time, and she did a good job, doing this.   The cake was easy to put together and the fruit made it full bodied and moist.  I did use orange juice in place of the concentrate.  That with some zest and you recapture the orange flavor.  I am sure concentrate would have had a fuller flavor, though. For information about the Home bakers and to see the recipes, each member has baked, go over here.   We are using the book, Coffee Cakes, Simple Sweet and Savory by Lou Siebert Pappas.

This recipe is from A Taste of Tradition, Feldheim Publishers by T amar Ansh .   Tamar is a favorite of mine.  I really started appreciating her when I discovered this cookbook which is completely gluten-free other than the matzah.  While Passover is an easier time to eat on a gluten-free diet, any dish with matzah in it does not qualify.  That includes delicious dishes such as Matzah Balls (Kneidlach), Matzah Kugel  and Matzah Brei.  I can't say that we missed them and with a bunch of good Pesach cook books, I had more than enough recipes to make and to love.   A Taste of Tradition is the one, I used the most, and liked the most.  Knowing every recipe was acceptable for my husband, allowed me to drool over all the beautiful photos, knowing I could duplicate the dishes.     .This photo is from the book.  I did not take ...

One of the foods, I keep, almost at all times, is a bag of baby carrots .  If you need a quick dish or have company, walking in the door, unexpectedly, grab that bag and you basically have a side dish, with a minimum of effort.  You can add a little brown sugar and cook for 25 minutes and it is done.  You can add some parsley and a little butter and there is another side.  Throw them into soups and salads.  Just keep that bag of baby carrots around and you will find something to do with them. Orange Spiced Baby Carrots   (adapted from CD Kitchen) Ingredients: 1/2 cup water 1/2 teaspoon vanilla extract 1/2 teaspoon nutmeg 1 teaspoon olive oil orange zest from 1 orange 1 pound baby carrots   Combine orange juice, water, and vanilla in a large saucepan.  Add carrots.  Cover and cook for about 20 minutes. Add vanilla, nutmeg and zest.   heat for an additional minute. eat and enjoy!

Muffin Recipes is the name of a site which, as you can guess, has muffin recipes. There were several that interested me and so far, I have made this Gingered Orange Muffin which had a snappy citrus flavor. Some of the other recipes that interest me are the following. I keep trying to cut the list but it is difficult.  Click on the name of the muffin to get the recipe. Raspberry Cheesecake Muffins       Peanut Butter Muffins      Hawaiian Muffins      Strawberry Muffins Pineapple Muffins     Cranberry Muffins     Cappuccino and Chocolate Muffins      Carrot and Raisin Muffins      Apple Oat Muffins       Raisin Bran Muffins       Squash Muffins       Cherry Muffins Flax Seed Muffins        Autumnal Muffins     ...

 This is really a recipe for a quick bread.  I am hosting a brunch in conjunction with Eggland's Best .  More to come about this special brand and hopefully, my special brunch. The brunch explains why I fancied up the bread into mini bundts.  I hope to post recipes for the brunch, over the week.  I am freezing them, as much as, I don't want to.  I see no way, to bake and cook all the food, the day of the brunch.  I will have to make such items as omelets or pancakes, at that point so baked goods are being hidden, in the freezer to be brought out and hopefully devoured. I do want to mention that Eggland's Best is having a contest with cash prizes.  Check here and why not send in your favorite recipes.  You could be the winner.  I would be happy if anyone of you did win.  I posted a muffin, last week for this Muffin Monday, so I thought, it was appropriate to make a quick bread, in place of a muffin, today.  In my plans fo...

This week, at French Fridays with Dorie , we made decadence in disguise, maybe not really in disguise, but that works for me.  I don't have to face the chocolate in this recipe. I don't use Nutella because it has dairy in it.  I do have a substitute for it which is chocolate with hazelnuts so it is most likely, the same.   One of my favorites in life is marmalade on toast so this was ahead of the game, before I started, and it was not because of the Nutella.  I did not have brioche but I did have challah so that is what I chose to use.  The combo of orange and chocolate is always good so I was delighted with the whole package, when I took that first bite. I didn't have hazelnuts so I subbed in almonds without hesitation.  This is a good recipe although not a great one.  I enjoyed it but my grandchildren would probably enjoy it, more.

Orange and chocolate deserve to be married.  They go together like butter and bread or peanut butter and jelly or spaghetti and meatballs.  They belong to each other.  That is why, when I saw the following recipe, I knew it would work and be appreciated.  I am sending these to the troops with some other goodies and I am confident in this recipe. I had to change it because of the hour.  I had a few minutes to get these made and baked and I rushed my  way through it skipping ingredients and steps.  Despite that, I managed to make a really good cookie.  For the correct recipe, drop by Jill's at Dulce Dough.  Chocolate-Orange Chocolate Chip Cookies Ingredients : 2/3 cup margarine, softened 1 egg 1 1/2 cups all-purpose flour 1/3 cup cocoa powder 1/4 teaspoon salt 1/4 teaspoon baking powder 1/4 teaspoon baking soda 1 pkg. (10 oz.) dark chocolate chips Method: Cream together 1 cup sugar and margarine.  Add the egg and m...

Enjoy this one.  It is really good.  I am always looking for savory recipes for sweet potatoes and this has an element of the savory along with the sweet. Sweet Potato Salad with Orange Maple Dressing (adapted from Bon Appetit - 2003) Ingredients:  Dressing 1/4 cup extra-virgin olive oil 2 tablespoons pure maple syrup 2 tablespoons orange juice 2 tablespoons balsamic vinegar 1 tablespoon fresh lemon juice 2 teaspoons pumpkin pie spice Salad 4large sweet potatoes, peeled, cut into 3/4-inch cubes 1 cup chopped green onions ½ chopped red bell pepper 1 cup chopped fresh parsley 1 cup pecans, toasted, coarsely chopped 1 cup dried blueberries, cranberries and cherries Method: For dressing: Whisk all ingredients to blend in small bowl. Season dressing to taste with salt and pepper. For salad: Cook sweet potatoes in boiling water for 20 minutes. Potatoes should be cooked but firm. You don’t want a mushy salad. Cool to room temperature...

This is another salmon recipe, we have enjoyed.  I recommend it's flavor to you.  You can add vegetables to this dish or serve it with rice. Roasted Salmon with Tamari Orange Marinade   adapted from The Healthiest Meals on Earth   Serves 4 Ingredients: 4 individual salmon fillets   Marinade: 1/3 cup dry white wine 2 tablespoons tamari sauce 1/2 cup orange juice 1 teaspoon fresh grated ginger zest of one orange 1-2 tsp honey 1 teaspoon olive oil    Method: Combine wine, tamari, orange juice, orange zest, ginger, honey and oil in a small bowl.   Place the salmon in a baking dish. Pour the marinade over the fish and cover. Marinate in the fridge for at least 4 hours.  Preheat the oven to 450°F.  Remove the fish from the fridge about 30 minutes before roasting and place the salmon, without any marinade on a rimmed baking sheet lined with aluminum foil. Roast the salmon for 15-20 minutes or until the flesh ...

It is with great joy that we invite you into Ina's Garden, a brand new, exciting group.  We love Ina and her recipes and the positive vibes, we get from her. Tomorrow, our new blog hop is going into effect with our first recipe, Orange Pound Cake.  I made mine, quite a while ago, because the holiday of Passover was heading our way and I knew, I would not have time to bake regular cakes.  As a result, I don't remember the details of this baking.  I know it went together easily and I made up my own glaze.  Any details have flown far away with all the business of planning for the holiday.   I have copied the following from April since she says it so well and because I have no time to do it.  April has been the force behind this group, in the last month, and I and all the other gals appreciate her time and her clarity.  Thanks April. It will work like this: On the first Thursday of every month we will all make the same recipe together. ...