Candied Oranges

Published on by carol lou Category: Beverages, Desserts, Interesting Finds, Recipes

Sometimes I think my kitchen is more of a chemistry lab than a kitchen.  I love candied oranges, however, they are definitely pricey when you see them and not readily available.  So, I thought I would try my hand at making candied oranges.  They are the perfect accompaniment to a cheese tray, great to chop and mix in muffins or quick breads, an interesting addition or garnish for cocktails, delicious served with whipped cream mixed with brandy, serve sliced with an after dinner cordial and my latest concoction – chop two candied oranges and mix into one-half gallon of vanilla ice cream and top with chocolate sauce.  Below I have highlighted another fantastic Virginia food find I came across Willie Byrd Chocolate Sauce , I heated and topped my candied orange ice cream with this and all I can say is…  unbelievably delicious!

candied oranges

candied orange ice cream  

 

Candied Oranges
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Ingredients
  1. 1 1/3 cup sugar
  2. 4 cups water
  3. 2 teaspoons vanilla extract
  4. 1 teaspoon ground cinnamon
  5. 6 seedless oranges, score rind
  6. Juice of 1/2 lemon
Instructions
  1. In a heavy sauce pan that will hold 6 oranges snugly, combine water, sugar, vanilla, and cinnamon. Bring to a boil and boil for 10 minutes. Add oranges, reduce heat to low, cover and cook for 2 hours. Turn oranges every 1/2 hour. After 2 hours, remove the lid and bring the syrup with the oranges in it to a boil. Boil until the syrup is thick, this will take about 10 minutes. Turn oranges frequently so they do not brown. When syrup has thickened, remove the pan from the heat and let the oranges cool in the syrup. Turn the oranges so the syrup coats the oranges as they cool. Refrigerate the oranges when completely cool. Candied oranges will keep for at least 2 weeks refrigerated.
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Baked Oatmeal

Published on by carol lou Category: Breakfast, Recipes

This is a perfect breakfast or brunch dish.  You can make one batch and have oatmeal all week or freeze portions for later.  If you are an oatmeal lover you will love this recipe.  If you are not an oatmeal lover, you will become a fan after trying this oatmeal.  Trust me on this one!

 

baked oatmeal

Baked Oatmeal
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Ingredients
  1. 1 1/2 cup old fashioned oats
  2. 3 cups milk
  3. 3/4 cup packed brown sugar
  4. 1 teaspoon salt
  5. 1 egg, beaten
  6. 1/2 cup fresh blueberries
  7. 1/2 cup fresh red raspberries
  8. 1/2 cup fresh strawberries, diced
Instructions
  1. In a large heavy bottomed saucepan, combine oats, milk, brown sugar, salt and eggs. Mix well and cook over medium head, stirring frequently, until thickened - 15 - 20 minutes.
  2. Preheat oven to 350 degrees. Grease an 8 inch square pan. When the oatmeal mixture in thick, stir in the berries. Pour mixture into prepared pan and bake for 30 minutes or until oatmeal is set. Let cool for 5 minutes prior to cutting into squares.
  3. You can serve this oatmeal plain or with warm milk over the top or top will a dollop of butter. Also great sprinkled with confectioner's sugar or brown sugar.
Notes
  1. The baked oatmeal is great reheated in the microwave.
  2. You can freeze the baked oatmeal after it is cooked. It works well cut into squares after it is cooled, wrap it in plastic wrap or a freezer bag and freeze. Then you can just take it out and heat it as needed.
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Whole Wheat Orzo Salad

Published on by carol lou Category: Recipes, Salads, Vegetables

Pasta salads are one of our favorites during the warm spring and summer days.  Easy to prepare early in the day and great to serve with your favorite grilled meat, fish, or chicken.  I use the marinade from the marinated artichokes as the dressing, I also love to use feta cheese that is infused with pepper.  It just adds the perfect piquancy to this salad.

orzo salad 2

 

Whole Wheat Orzo Salad
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Ingredients
  1. 1 cup whole wheat orzo, cooked
  2. 1 jar marinated artichokes, drained, marinade reserved
  3. 1 cup sliced cherry tomatoes
  4. 1 zucchini, shredded
  5. 1 carrot, shredded
  6. 1/2 cup kalamata olives, sliced
  7. 1/2 cup feta cheese, crumbled (I use feta with pepper)
  8. Salt and pepper, to taste ( I omit the pepper when using feta with pepper)
Instructions
  1. Cook orzo according to package directions. Drain and place in a mixing bowl. While hot, toss with 3 tablespoons of reserved marinade from artichokes. Let cool, if preferred, add additional marinade to desired amount of dressing. Add remaining ingredients, toss. Refrigerate until serving. Remove from refrigerator 30 minutes prior to serving. Add additional feta when serving, if desired.
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Rum Baked Pineapple with Vanilla Cream

Published on by carol lou Category: Desserts, Recipes

This dessert tastes as great as it looks.  When you are looking for a “WOW” dessert – this is it.  You can make everything in advance and bake the pineapple just prior to serving.  (I cut two pineapples in the photo below since I was serving 10). The hardest part of this recipe is cutting the pineapple!

rum baked pineapple

 

Rum Baked Pineapple with Vanilla Cream
Serves 6
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Ingredients
  1. 1 large pineapple
  2. 4 tablespoons dark rum
  3. 1/4 cup brown sugar
  4. Sauce
  5. 2 cups half and half
  6. 1/4 cup sugar
  7. 1 whole egg
  8. 2 egg yolks
  9. 1 teaspoon cornstarch
  10. 1 teaspoon vanilla extract
Instructions
  1. Cut one slice off of the pineapple leaving the top intact. Scoop out insides of pineapple, cut pieces in approximately 1 inch cubes, discard core. Carefully cut the pineapple, you do not want to pierce the shell. Toss pineapple chunks with rum and brown sugar. Return chunks to pineapple shell top with reserved slice. Wrap green top with foil. If preparing early in the day, the pineapple will keep at room temperature. When ready to serve, bake pineapple in 350 degree oven for 20 minutes or until warm. Drizzle with chilled vanilla cream.
  2. VANILLA CREAM -In a medium saucepan, scald half and half (heat until tiny bubbles form around pan) Cool slightly. In a mixing bowl, beat sugar and whole egg. Add egg yolks, cornstarch, and vanilla. Beat well. Slowly add 1/2 cup of warm half and half to egg mixture. Beat constantly. Then slowly pour egg mixture into cooled half and half while stirring with a wooden spoon. Return to medium low heat, stir constantly until mixture thickens and coats a spoon. Cool. Refrigerate until serving.
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Mexican Squash

Published on by carol lou Category: Recipes, Vegetables

Looking for a side dish that is perfect to serve on Cinco de Mayo next week?  This vegetable dish is perfect with all of your Mexican favorites.  You will be hoping to have leftovers, terrific to add to eggs, omelets, and even great tossed with pasta.  Now, time to find your favorite margarita recipe,,,

mexican squash

Mexican Squash
Serves 8
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Ingredients
  1. 3 tablespoons olive oil
  2. 1 clove garlic, minced
  3. 4 medium zucchini, cut in 1 inch pieces
  4. 3 medium yellow squash, cut in 1 inch pieces
  5. 1 green pepper, cut in 1 inch pieces
  6. 1 red pepper, cut in 1 inch pieces
  7. 1 sweet yellow onion, minced
  8. 1 cup chopped celery
  9. 1 1/2 cups picante sauce
  10. Salt and pepper, to taste
  11. 1 cup shredded cheese - Monterey jack and cheddar
Instructions
  1. In a large skillet over medium high heat, heat olive oil. Add vegetables. Saute for 3 - 5 minutes, stirring frequently. Add picante sauce and salt and pepper, stir. Reduce heat to medium low, cover and cook until all of the vegetables are tender, 5 - 8 minutes. Top with cheese and cover until the cheese is just melted. Serve.
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Citrus Biscotti

Published on by carol lou Category: Desserts, Recipes

These crisp Italian cookies are one of my favorites.  I have made many variations but this is one of my favorites.  I added orange and lemon peel, then topped with coarse grain sugar.  There are not many recipes that can be served for breakfast and dessert.  This is one of them, fantastic with coffee or a glass of dessert wine. 

citrus biscotti

 

Citrus Biscotti
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Ingredients
  1. 3/4 cup unsalted butter, room temperature
  2. 1 cup sugar
  3. 4 eggs
  4. 3 cups flour
  5. 3 teaspoons baking powder
  6. 1/2 teaspoon salt
  7. 1 1/2 teaspoon vanilla extract
  8. 1 teaspoon grated lemon rind
  9. 1 teaspoon grated orange peel
  10. Milk
  11. Granulated or coarse sugar
Instructions
  1. Cream butter and sugar until light and fluffy. Add eggs, one at a time. Continue to beat until light and fluffy. Stir in vanilla, orange and lemon peel. Add flour, baking powder, and salt. Divide dough in half and make two logs on a parchment lined cookie sheet. Logs should be 1 1/2 inch by the length of the cookie sheet. (Easy to do if you lightly wet your hands and shape into logs on the cookie sheet). Bake at 350 for 30 minutes. Remove from oven and let set for 15 minutes. Then slice the logs into 3/4 inch slices cut on a diagonal. Place cut side down on cookie sheets. Brush with milk and sprinkle with sugar. Return to oven, bake at 375 degrees for an additional 10 minutes until toasted and crisp
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Crazy Summer Squash

Published on by carol lou Category: Recipes, Vegetables

When I first saw spiral cut vegetables I was certainly intrigued.  Friends were purchasing them and stores were selling spiral vegetables slicers and spiral sliced vegetables- so, what to do?  Try them.  I am a fan and I think the more interesting ways you can cook and serve vegetables the better.  I took our favorite pasta recipe and instead of pasta, substituted summer squash.  I think it is delicious and fun to eat.  If you haven’t tried spiral cut vegetables, now is the time!

crazy summer squash

Crazy Summer Squash
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Ingredients
  1. 4 spiral cut zucchini or yellow summer squash
  2. 2 tablespoons olive oil
  3. 1/3 cup pine nuts, toasted
  4. 1/2 cup fresh grated parmesan cheese
  5. 2 tablespoons unsalted butter
  6. 2 tablespoons Italian parsley, chopped
  7. Fresh ground black pepper
  8. Additional olive oil to drizzle over the squash, if preferred
Instructions
  1. Heat a medium size skillet over medium high heat, add olive oil. When hot, saute squash for approx. 2 - 3 minutes, stirring constantly. Remove from heat, in a medium bowl, toss squash with remaining ingredients. Serve immediately.
Notes
  1. A great variation is adding sliced cherry tomatoes and 1/4 teaspoon red pepper flakes to the squash when cooking.
  2. You can adjust the amounts depending on the number you are serving - the above recipe serves 2 - 3 vegetable lovers.
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Warm Caprese Salad

Published on by carol lou Category: Recipes, Salads

I literally turned up the heat on this favorite dish.  I heated the tomatoes until they were hot and sizzling and then poured them over the fresh mozzarella.  This dish dances in your mouth, peppery arugula, melting mozzarella and warm tomatoes.  I can’t think of anything better to serve on a beautiful spring day.  Perfect with grilled meats, fish or along side a juicy hamburger.

warm caprese salad

Warm Caprese Salad
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Ingredients
  1. Arugula
  2. 12 oz. fresh mozzarella
  3. 1 pint cherry tomatoes, sliced in half
  4. 4 tablespoons fresh basil, chopped
  5. Salt and pepper to taste
  6. Olive oil
  7. Balsamic vinegar
Instructions
  1. Line a salad plate or bowl with arugula. Top with sliced fresh mozzarella. Heat a small saucepan over medium high heat. Add 2 - 3 tablespoons olive oil. When hot, toss in the tomatoes. Cook tomatoes until they are hot and sizzling, stir frequently. Salt and pepper tomatoes to taste. Stir in 1/2 of the chopped basil. Pour hot tomato mixture over mozzarella. Drizzle with balsamic vinegar and top with remaining basil.
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Pineapple Cake

Published on by carol lou Category: Desserts, Recipes

This recipe was given to me many years ago when I was just out of college.  A dear woman I worked with gave me this recipe and told me that is was one that is always requested when she serves it.  Well, that have been a number of years and she was absolutely correct.  A wonderful recipe that has proved the test of time and is as delicious today as it has been for many years.

pineapple cake

 

 

Pineapple Cake
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Ingredients
  1. 2 large eggs
  2. 2 cups sugar
  3. 1/2 teaspoon salt
  4. 2 teaspoons baking soda
  5. 1 teaspoons vanilla
  6. 2 cups flours
  7. 1 20 oz. can crushed pineapple with juice
Instructions
  1. Preheat oven to 350 degrees.
  2. In a large mixing bowl combine eggs and sugar. Add remaining ingredients and mix well. Grease and flour a 9 x 13 inch cake pan or two round 8 inch or square cake pans. Bake for 30 minutes or until a cake tester comes out clean. Frost with cream cheese frosting.
Notes
  1. Cream Cheese Frosting
  2. 1 8 oz. package cream cheese/room temperature
  3. 1/4 cup butter/room temperature
  4. 1/2 teaspoon vanilla
  5. 2 cups powdered sugar
  6. Combine all ingredients and spread on cooled cake. If you are planning on a two layer cake, I recommend to make 1 1/2 frosting recipes. Then you will have enough for the filling.
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Two Quick Breads

Published on by carol lou Category: Breads, Recipes

Both of these recipes are quick to prepare and are great gifts, office treats, weekend breakfast goodies, afternoon tea accompaniment, after school snack, …..

I could go on and on – let’s just say, they are terrific for any occasion.

two quick breads

 

Apricot Bread
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Ingredients
  1. 6 oz. chopped dried apricots
  2. 1 cup sugar
  3. 1/2 teaspoon salt
  4. 1/2 teaspoon ground cinnamon
  5. 1/2 teaspoon ground cloves
  6. 1/4 teaspoon nutmeg
  7. 1 cup water
  8. 6 tablespoons shortening
  9. 1 egg, beaten
  10. 2 cups flour
  11. 1 teaspoon baking soda
Instructions
  1. Preheat oven to 350 degrees. Line a 8 x 4 inch loaf pan with foil. In a medium saucepan, cook apricots, sugar, spices and water over medium heat for 5 minutes. Stir in shortening. Cool completely. Blend in egg. Combine flour and baking soda, add to fruit mixture and mix well. Bake at 350 degrees for 50 - 60 minutes or until a toothpick inserted in center comes out clean. Cool in pan for 10 minutes. Remove to a rack and cool completely.
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Cinnamon Sour Cream Bread
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Ingredients
  1. Bread
  2. 2 cups flour
  3. 1 teaspoon baking powder
  4. 1/2 teaspoon baking soda
  5. 1/4 teaspoon salt
  6. 1 cup butter, room temperature
  7. 1 1/2 cup sugar
  8. 2 eggs
  9. 1 cup sour cream
  10. 1 teaspoon vanilla
  11. Topping
  12. 1/2 cup sugar
  13. 1/2 cup chopped nuts
  14. 1 teaspoon cinnamon
Instructions
  1. Preheat oven to 350 degrees. Grease 9 x 5 inch loaf pan
  2. Combine topping ingredients and set aside.
  3. Combine flour, baking powder, soda and salt in a medium bowl. Cream butter and 1 1/2 cup sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Fold in sour cream and vanilla. Stir in flour mixture.
  4. Spoon 1/2 of the batter into the prepared loaf pan, top with 1/2 of the topping. Repeat with dough and finish with topping. Bake 350 degrees for 50 - 60 minutes or until a tooth pick inserted in center comes out clean. Cool 10 minutes in pan. Remove from pan and cool completely.
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