Orange Souffle

Creme Anglaise Sauce

2 egg yolks
1 c. heavy cream
1/3 c. sugar
1 Tbsp. Grand Marnier, or other orange liqueur
1/4 tsp. vanilla
orange zest

Souffle

1 Tbsp. butter, melted
1 Tbsp. sugar
5 tsp. butter
5 tsp. flour
1/4 c. cold milk
2 egg yolks
1 tsp. orange zest
1 Tbsp. Grand Marnier, or other orange liqueur
1/8 tsp. vanilla
2 egg whites
1/4 c. sugar, divided

 To make the creme anglaise sauce: Whisk all ingredients together in a small saucepan until smooth.

Over med-low heat, stir constantly with rubber spatula, scraping the bottom, until thickened and reaches a temperature of 180 F.

Remove from heat, strain to remove any uncooked particles of egg. Allow to cool. Add in some freshl orange zest to the cooled creme anglaise. Then make the souffle.

 
To make the souffle: Preheat oven to 400 degrees F.

Brush the insides of 4 4 oz. ramekins with 1 Tbsp. melted butter, and sprinkle with 1 Tbsp. sugar. Place on a baking sheet lined with aluminum foil.

Melt 5 tsp. butter in a saucepan over medium low heat. Cook and stor flour into the melted butter until golden brown and bubbly, about 2 minutes.

Pour in milk and cook, stirring continuously until smooth and thick, about 3-4 minutes. Remove from heat and transfer to a mixing bowl.

Stir orange zest and orange liqueur into butter mixture until combined. Add egg yolks and vanilla. Mix until smooth.

Whisk egg whites in a large bowl until frothy. Slowly add 1/8 c. sugar and whisk until combined. Add remaining sugar and continue to whisk until meringue is thick and holds it shape, but is not stiff.

Fold half the meringue into egg yolk mixture until well combined. Gently fold in second half until well mixed. Transfer to the prepared ramekins, allowing 1/4 inch of space at the top.

Bake until risen and browned, about 16 minutes.

Immediately make a divot in the top of each souffle with a small spoon. Pour the creme anglaise into the divot and over the top of each souffle. Serve warm. Enjoy!

I have this souffle on a Princess Cruise ship. It was the most amazing dessert I'd ever had. I wanted to remake it. I found these recipes on Allrecipes.com and it is very nearly the same and most heavenly.

Pan de Muerto

2 1/4 tsp. dry yeast
1/4 c. warm water
1/4 c. sugar
1/4 c. warm milk
2 eggs
2 egg yolks
1/2 c. butter, melted
Orange zest of 1 orange
3 c. flour
1/4 tsp. salt
Olive oil
water
egg wash (egg and water)
3 Tbsp. butter, melted
1/4 c. sugar

In a large bowl, mix yeast, warm water, and sugar. Set aside to let the yeast mixture become frothy, about 5 minutes.

When the yeast is ready, stir in milk, eggs, yolks, butter, and zest.

Add in 1 c. flour and stir. Add in the salt. Add in 1 c. flour and stir. Add in the last cup of flour and stir.

Turn out dough on floured surface. Knead until smooth.

Add a teaspoon or two of olive oil to a large bowl, and spread around the bottom and sides with a paper towel.  Place the dough in the bowl. Cover and let rest 1 - 1 1/2 hours.

When the dough has rested and doubled in size, turn out onto floured surface. Cut into 10 portions, then cut the pointed tips of each portion off. About 1/2 an ounce in size.

Roll all 20 pieces into balls and place onto lined baking sheets. You'll need 2 baking sheets. Cover and let rest 30 minutes.

Preheat oven to 350 F.

Make 6 cuts on the small balls to make them look star-like. Leave the center attached.

Brush water on the top of each roll. Attach top ball that has been cut. Spread and shape the top ball into bones.

Brush with egg wash.

Bake 18 minutes or until golden. Brush with butter, then sprinkle with sugar.

Enjoy!!

Recipe courtesy of Rosanna Pansino. http://rosannapansino.com/blog/recipes/coco-day-dead-bread/

Orange Cranberry Bread

Streusel:
1/4 c. flour
2 Tbsp. sugar
1/2 tsp. cinnamon
3 Tbsp. butter, cold

Bread:
Cooking spray

Before baking

2 c. flour
1 tsp. baking soda
1/2 tsp. salt
1 c. fresh cranberry, chopped
1 large egg
1/2 c. brown sugar
1/2 c. sugar
1 c. buttermilk
1/3 c. vegetable oil
1 tsp. vanilla
2 Tbsp. orange zest

Preheat oven to 350 F.

To make the streusel: In a medium bowl, combine the flour, sugar, and cinnamon together. Grate in the cold butter. Then mash it up into large crumbs. Set aside.

To make the bread: Spray a bread pan with cooking oil. Set aside.

In a large bowl, combine the flour, baking soda, salt, and cranberries.

In a separate bowl, whisk together the egg and sugars. Make sure there are no lumps. Then whisk in the buttermilk, oil, vanilla, and orange zest. Whisk until just combined.

After baking

Pour into the prepared bread pan. Top evenly with the streusel. Cover loosely with foil. Bake 50-60 minutes, or until a toothpick inserted in the middle comes out clean.

Allow the bread to cool completely in the pan on a wire rack before removing. If you get impatient, and don't let it cool completely, it will not come out of the pan well.

This bread is delicious and moist. A crowd pleaser.

Here is a link to the original recipe I adapted: http://sallysbakingaddiction.com/2013/11/13/orange-glazed-cranberry-bread/ 

Cranberry Cookies with White Chips

Here is a link to my friend's recipe of Cranberry Cookies: http://leftoverslady.com/2012/01/07/leftover-frozen-cranberries/

1 c. butter
1/2 c. white sugar
1/2 c. brown sugar
1 egg
2 1/4 c. flour
3/4 tsp. baking soda
1/2 tsp. salt
3 Tbsp. orange zest
1 c. white chips
2 c. cranberries, chopped (fresh or dried)

Preheat oven to 350 F.

Mix the butter and the sugars until creamy. Stir in the egg.

Add the rest of the ingredients. Mix until all blended in.


Bake for 11 minutes. They may still be a little soft when you take them out of the oven, but they will harden a little after they cool. They will still be chewy and delicious.

They are delightful. I used dried cranberries instead of fresh because it was what I had on hand. I've made these cookies a lot. They are one of my favorites. Very full flavor. Tasty. Could be addicting.


Recipe courtesy of Lindsey Ismailova

Orange Chicken

Sauce:
1 1/2 c. water
1/4 c. orange juice
1/4 c. lemon juice
1/3 c. rice vinegar
2 1/2 Tbsp. soy sauce
1 Tbsp. orange zest
1 c. packed brown sugar
1/2 tsp. fresh ginger root, minced
1/2 tsp. garlic, minced
2 Tbsp. green onion, green
1/4 tsp. red pepper flakes  
3 Tbsp. cornstarch
2 Tbsp. water

2 chicken breasts, cut into 1/2 inch pieces
1 c. all-purpose flour
1/4 tsp. salt
1/4 tsp. pepper
2 Tbsp. olive oil

Pour 1 1/2 cups water, orange juice, lemon juice, rice vinegar, and soy sauce into a saucepan and set over medium-high heat. Stir in the orange zest, brown sugar, ginger, garlic, chopped onion, and red pepper flakes. Bring to a boil. Remove from heat, and cool 10 to 15 minutes.

Place the chicken pieces into a resealable plastic bag (or deep bowl). When contents of saucepan have cooled, pour 1 cup of sauce into bag. Reserve the remaining sauce. Seal the bag, and refrigerate at least 20 minutes - 2 hours. In another resealable plastic bag, mix the flour, salt, and pepper. Add the marinated chicken pieces, seal the bag, and shake to coat.

Heat the olive oil in a large skillet over medium heat. Place chicken into the skillet, and brown on both sides. Drain on a plate lined with paper towels.

In a second skillet add the sauce. Bring to a boil over medium-high heat. Mix together the cornstarch and 2 tablespoons water; stir into the sauce. Reduce heat to medium low, add the chicken pieces, and simmer, about 5 minutes, stirring occasionally. Serve over hot white rice.