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Beaches Restaurants That Deliver "When you just don't feel like cooking" |
 Renaissance Orange Apple Pie 9 inch unbaked pie pastry shell and lid 5 medium oranges 3 c. water 1 c. honey juice of 1/2 small lemon 4 medium apples, peeled, cored, and sliced 1/2 c. brown sugar 1/8 tsp. salt 1/4 tsp. cinnamon 1/8 tsp. powdered ginger 1 T. confectioner's sugar, dissolved in 1 T. rose water Bake pie shell at 425F for 10 minutes. Let cool. Slice unpeeled oranges as thinly as possible, discarding seeds. Combine water, honey, and lemon juice in a large saucepan, and bring to a boil. Add orange slices, cover, reduce heat, and simmer about 2 hours or until peel is limp and easily chewed. Drain and set aside slices. In a bowl, combine brown sugar, salt and spices. Add apple slices and toss until evenly coated. Place a layer of apple slices in pie shell, then a layer of orange slices. Repeat with remaining fruit. Place pastry lid over filling, crimp edges and slash lid in a few places. Paint lid with rose-water icing. Bake at 350F for 1 hour. Hot Cider (non-alcoholic) (1 or 2) Oranges a few (20?) whole cloves Apple cider Cinnamon Sticks Stud the oranges with cloves. (Push the pointy end into them until the flower part is flush with the peel.) I use about 10 per orange. Put the cider into a large saucepan, and add the oranges and some cinnamon sticks (one or two will do). Heat for hours (you can just leave it on all day for a party). It gets better with age. Just pour in more cider when it starts getting low. Enjoy! Orange Pancakes 1.5+ cup of pancake mix 1/2 cup no-fat milk or water 1/2 cup fresh orange juice 4 egg whites 1 tsp orange extract 1/2 tsp orange peel pam spray Just mix up all the above to the consistency you like for thickness by adding more of the pancake mix - I like a really crepe style pancake so I can roll them and fill them with All Fruit and lemon juice or low salt fat-free pie fillings (Pet Cherry) and top them with the low or no-fat version of Cool Whip - This makes an awesome desert. The orange flavor combined with the spongy quality of the cakes due to the egg whites is really a wonderful treat. Sauce For Fruit 1 cup of orange juice 1 cup sugar some lemon and/or orange peel 1 tblsp Grand Marnier 1 tblsp of orange flower water cinnamon, cardamom, ginger, or nutmeg Actually the second isn't very different but a little thicker. Bring 1 cup of orange juice (you can mix in smashed berriers for color and more flavor) and 1 cup sugar and some lemon and/or orange peel to a boil and simmer for 10 minutes. (You can add cinnamon, cardamom, ginger, or nutmeg but only a tiny amount!!!!) Strain the stuff and let it cool. Mix in one tablespoon Grand Marnier and for a really neat addition a tablespoon of orange flower water. I have topped fruit pastries with this stuff, but I expect it would be very good to dip fresh fruit in. Soft Ginger Cookies With Orange Glaze Cookies: 1 cup Buttermilk 2 tsp baking soda 3/4 cup vegetable oil 1 cup sugar 1 cup dark molasses 2 eggs 3 3/4 cup all purpose flour 1 tsp salt 2 tsp ground cinnamon 1 tsp ground ginger 1 tsp grated nutmeg 1/2 tsp ground allspice 1/2 tsp ground cloves Glaze: 2 cup plus 1 Tbsp confectioners sugar 1 Tbsp butter (very soft) 1/4 cup orange juice 2 tsp grated orange zest 1/2 tsp vanilla extract dash of salt In a small bowl combine buttermilk and baking soda and set aside. They will foam up. In a larger bowl combine oil, sugar, molasses and eggs and beat until well mixed (about 1 minute). Add the buttermilk mixture and blend. Sift together dry ingredients. Slowly add dry ingredients to wet mixture. Let mixture stand 15 minutes. Preheat oven to 325 degrees. Drop batter by heaping tablespoons onto oiled cookie sheet. Bake 8 to 9 minutes until the top springs back when touched with your finger. Do Not overbake. The cookies should be quite soft. While cookies are baking combine glaze ingredients. Remove cookies to wax paper lined wire rack. Frost while warm with 1/2 tsp of glaze for each cookie. Let cool completely. Transfer to trays and place in freezer to completely set if neccesary or to freeze for storage. Once frozen pack in tins in single layers seperated by wax paper. These freeze well. FLORIDA STRAWBERRY MUFFINS 1 1/2 cups chopped fresh strawberries 1/2 cup white sugar 1/4 cup white sugar 1/4 cup butter, softened 2 eggs 1 teaspoon vanilla extract 1 3/4 cups all-purpose flour 1/2 teaspoon baking soda 1/4 teaspoon salt 1/4 teaspoon ground nutmeg In a small bowl, combine the strawberries and 1/2 cup sugar. Set aside for 1 hour. Drain, reserving liquid and berries separately. Preheat the oven to 425 degrees F (220 degrees C). Grease a 12 cup muffin tin, or line with paper liners. In a medium bowl, cream together the butter and 1/4 cup sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking soda, salt and nutmeg; stir into the creamed mixture alternately with the juice from the berries. Gently stir in the berries. Spoon batter into the prepared muffin cups. Bake for 18 to 20 minutes in the preheated oven, or until the tops spring back when lightly touched. Cool in the pan on a wire rack. Alligator Swamp Water Ingredients 1 (1.5 fluid ounce) jigger melon liqueur 1/2 cup cold orange juice Directions Fill a highball glass with ice. Pour in melon liqueur and orange juice. Stir, and serve. Mini Key Lime Pies 12 mini graham cracker crusts 3 cups sweetened condensed milk 1 cup sour cream 1 cup freshly squeezed Key lime juice 3 tablespoons grated Key lime zest 2 fresh Key limes, thinly sliced 1 (7 ounce) can whipped cream topping Preheat oven to 350 degrees F (175 degrees C). Place mini graham cracker crusts onto a baking sheet. In a bowl, whisk together the sweetened condensed milk, sour cream, Key lime juice, and Key lime zest until smooth. Pour the filling into the graham cracker crusts, filling to the top. Bake in the preheated oven until hot, 5 to 8 minutes. Refrigerate until thoroughly chilled, at least 1 hour. To serve, garnish each mini pie with a Key lime slice and a dollop of whipped cream topping. |