Citrus Salmon with Orange Relish

August 19, 2015 Leave a Comment
Citrus Salmon with Orange Relish

Citrus Salmon with Orange Relish

This recipe, Citrus Salmon with Orange Relish, I wanted something different for dinner, so I looked through all my recipes (over 100).  I came across a small pamphlet from McCormick Spices for Health, which I’ve had for at least 12 years, and I haven’t looked through it since I picked it up at the A & P.  Well, you had to put the salmon in a marinade for up to 30 minutes or longer.  Of course I choose the latter, because I HAVE NEVER HAD SALMON BEFORE.  Well, it was SO GOOD, that I made it the next day, and have bought more salmon because I’m making it this week again.

 

Citrus Salmon with Orange Relish Recipe

 

Citrus Salmon with Orange Relish

¼ cup orange juice

2 Tbsp. olive oil

1 1/2 tsp.  McCormick Thyme Leaves, divided

4 salmon fillets (about 1 lb.)

1 Tbsp. brown sugar

1 tsp. McCormick Perfect Pinch Garlic & Herb SALT FREE Seasoning

** I DIDN’T INCLUDE THE RELISH IN THE SALMON I MADE **

Orange Relish

½ tsp. grated orange peel

2 seedless oranges, peeled, sectioned and cut into ½ inch pieces

2 Tbsp. chopped red bell pepper

1 Tbsp. honey

1 Tbsp. chopped red onion

1 Tbsp. chopped fresh parsley

½ tsp. McCormick Ground Ginger

 

FOR THE SALMON:  Mix orange juice, oil, and 1 teaspoon of the thyme in small bowl.  Place salmon in large resealable plastic bag or glass dish.  Add marinade; turn to coat well.  Refrigerate 30 minutes or longer for extra flavor.  For the relish, mix all ingredients in medium bowl.  Cover.  Refrigerate until ready to serve.

MIX brown sugar, Perfect Pinch, remaining ½ teaspoon thyme in small bowl.  Remove salmon from marinade.  Discard any remaining marinade.  Rub salmon evenly with the Perfect Pinch marinade.  Place salmon on foil-lined baking dish.

BAKE in preheated 400 F. oven 10 to 15 minutes or until fish flakes easily with a fork.  Or grill salmon over medium-high heat 6 to 8 minutes per sides or until fish flakes easily with a fork.  Serve with Orange Relish.             4 servings

 

(Recipe for Citrus Salmon with Orange Relish, McCormick Spices for Health, 2015)

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Bourbon Pumpkin Tart with Walnut Streusel

November 22, 2014 Leave a Comment

 

Bourbon Pumpkin Tart with Walnut Streusel

Bourbon Pumpkin Tart with Walnut Streusel

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

Because my husband loves pumpkin pie, I’ve looked high and low for that “perfect” recipe.  Bit as soon as he tasted this tart, he told me to stop searching, declaring this the best he’s ever tried!!

              Brenda Ryan                                                                       Marshall, Missouri

 

Bourbon Pumpkin Tart with Walnut Streusel Recipe

 

Bourbon Pumpkin Tart with Walnut Streusel

2 cups flour

1/3 cup sugar

1 tsp. grated orange peel

½ tsp. salt

2/3 cup cold butter, cubed

1 egg, lightly beaten

¼ cup heavy whipping cream

Filling:       1 can (15 oz.) solid-pack pumpkin

3 eggs

½ cup sugar

½ cup heavy whipping cream

¼ cup packed brown sugar

¼ cup bourbon

2 Tbsp. flour

1 tsp. cinnamon

1 tsp. ginger

¼ tsp. salt

¼ tsp. cloves

Topping:        ¾ cups flour

1/3 cup sugar

1/3 cup packed brown sugar

½ tsp. salt

½ tsp. cinnamon

½ cup cold butter, cubed

¾ cup coarsely chopped walnuts, toasted

¼ cup chopped crystallized ginger

 

In a large bowl, combine the flour, sugar, orange peel and salt.  Cut in butter until crumbly.  Add egg.  Gradually and cream, tossing with a fork until a ball forms.  Cover and refrigerate for at least 30 minutes or until easy to handle.

On a lightly floured surface, roll out pastry into a 13 inch circle.  Press onto the bottom and up sides of an ungreased 11 inch fluted tart pan with removable bottom.

In a large bowl, combine the filling ingredients.  Pour into crust.

For topping, combine the flour, sugar, brown sugar, salt and cinnamon.  Cut in butter until crumbly.  Stir in walnuts and ginger.  Sprinkle over filling.

Bake at 350 F. for 45-55 minutes or until a knife inserted near the center comes out clean.  Cool on a wire rack.  Refrigerate leftovers.       14 servings

 

(Recipe for Bourbon Pumpkin Tart with Walnut Streusel was in www.tasteofhome.com, 2014)

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Cranberry Layer Cake

December 15, 2013 Leave a Comment
Cranberry Layer Cake

Cranberry Layer Cake

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

I adapted a Bundt cake recipe to create this layer cake.  Cranberries, walnuts and homemade frosting make it taste so delicious that you’d never guess it starts with a convenient cake mix.

Sandy Burkett                                                                                         Galena, Ohio

 

Cranberry Layer Cake Recipe

Cranberry Layer Cake

 1 package white cake mix

1 1/3 cups water

1/3 cup canola oil

3 eggs

1 Tbsp. grated orange peel

1 cup fresh or frozen cranberries, thawed and coarsely chopped

1 cup finely chopped walnuts

Cream Cheese Frosting:   1 package (8 oz.) Philadelphia Cream Cheese, softened

½ cup butter, softened

3 ½ cups confectioners’ sugar

1 tsp. vanilla

½ tsp. grated orange peel

¼ cup finely chopped walnuts

 

In a large bowl, combine the first five ingredients; beat on low speed for 30 seconds.  Beat on medium for 2 minutes.  Stir in cranberries and walnuts.  Pour into two greased and floured 9 inch round baking pans.

Bake at 350 F. for 30-35 minutes or until toothpick inserted near center comes out clean.  Cool for 10 minutes before removing from pans to wire racks to cool completely.

In a large bowl, beat cream cheese and butter until fluffy.  Add the confectioners’ sugar, vanilla and orange peel; beat until blended.  Spread between layers and over top and sides of cake.  Sprinkle with walnuts.  Refrigerate leftovers.                12 servings

(Recipe for Cranberry Layer Cake came from tasteofhome.com, 2013)

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Pumpkin Cranberry Nut Bread

November 22, 2013 Leave a Comment
Pumpkin Cranberry Nut Bread

Pumpkin Cranberry Nut Bread

 

Delicious, seasonal and easy, this bread makes for a great teacher’s gift.

                                                Julie Lincoln                                                                      

 

Pumpkin Cranberry Nut Bread Recipe

Pumpkin Cranberry Nut Bread

3 ½ cups flour

2 tsp. CINNAMON *

1 tsp. salt

1 tsp. baking soda

½ tsp. baking powder

2 tsp. grated orange peel (or 2/3 tsp. MINCED ORANGE PEEL *)

¾ cup butter or margarine, 1 ½ sticks, softened

1 cup sugar

1 cup brown sugar

3 eggs

½ tsp. PURE VANILLA EXTRACT *

1 (15 oz.) can pure pumpkin puree

1 cup fresh, chopped cranberries

1 cup chopped walnut or pecans

(* Penzeys Spices)

Preheat oven to 350 F.  Combine the dry ingredients and set aside.  In a mixing bowl, cream together the butter/margarine and sugars.  Add the eggs, one at a time, mixing after each one.  Add the VANILLA, pumpkin and dry mixture approximately ½ cup at a time, alternating between the pumpkin and dry mixture until all is combined.  Stir in the cranberries and nuts.

Divide the batter between two 8×4 ½ inch greased and floured loaf pans (we prefer glass) and bake at 350 F. for 55-65 minutes.

(Recipe for Pumpkin Cranberry Nut Bread was in the Penzeys Spice Catalog)

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Soft Orange Custard

March 27, 2013 Leave a Comment
Soft Orange Custard

Soft Orange Custard

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com

 

This creamy custard with a splash of sunshiny citrus flavor can brighten any gray day.  It’s a light, lovely dessert!

Sue Friend                                                                                 Lynden, Washington

Soft Orange Custard Recipe

Soft Orange Custard

2 Tbsp. butter, soften

2/3 cup sugar

2 eggs lightly beaten

2 Tbsp. flour

¼ tsp. salt

¼ cup orange juice

1 ½ tsp. grated orange peel

1 tsp. lemon juice

1 cup fat-free milk

In a small bowl, beat butter and sugar on medium speed for 1 minute.  Add the eggs, flour and salt.  Beat for 2 minutes or until thickened.  Add the orange juice, orange peel and lemon juice.  Stir in the milk.

Pour into five 6 oz. ramekins or custard cups.  Place ramekins in a 13×9 inch baking pan.  Add 1 inch of boiling water to pan.

Bake, uncovered, at 325 F. for 35-40 minutes or until a knife inserted near the center comes out clean.  Remove ramekins from water bath.  Serve warm or chilled.  Refrigerate leftovers.       5 servings

(Recipe for Soft Orange Custard was on www.tasteofhome.com)

 

Go onto my site: annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

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Gold Rush Cake (FLOPPY-EAR BUNNY CAKE)

March 23, 2013 Leave a Comment
Gold Rush/Floppy Ear Bunny Cake

Gold Rush/Floppy Ear Bunny Cake

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com

 

The Gold Rush Cake can be made Into FLOPPY-EAR BUNBY CAKE.   Just in time for Easter March 31, 2013.  So here goes…

Gold Rush Cake (FLOPPY-EAR BUNNY) Recipe

Gold Rush Cake (FLOPPY-EAR BUNNY)

Cake:   1 pkg. Pillsbury Plus Yellow Cake Mix

1 cup water

1/3 cup oil

1 tsp. lemon extract

3 eggs

Fluffy Orange Frosting:   2 egg whites

¾ cup sugar

1/3 cup light corn syrup

2 Tbsp. orange juice

2 tsp. grated orange peel

¼ tsp. cream of tartar

¼ tsp. salt

Heat oven to 350 F.  Grease and flour two 9 or 8 inch round cake pans.  In large bowl, combine all cake ingredients at low speed until moistened; beat 2 minutes at high speed.  Pour into pans.

Bake at 350 F. for 25 to 35 minutes or until toothpick inserted in center comes out clean.  Cool 15 minutes; remove from pans.  Cool completely.

In medium saucepan, combine all frosting ingredients.  Cook over low heat, beating with rotary beater or electric mixer until mixture stands in peaks.  Remove from heat; continue beating until thick enough to spread, about 1 minute.

To assemble cake, place 1 cake layer, top side down, on serving plate; spread with ½ cup frosting.  Top with second layer, top side up.  Spread sides and top of cake with remaining frosting.     12 servings

TIP:  To substitute for cooked frosting, combine 1 can Pillsbury Vanilla Frosting Supreme and ½ to 1 teaspoon grated orange peel.

High Altitude: Above 3500 feet: Add 1/3 cup cake flour to dry cake mix and increase water to 1 cup plus t tablespoons.  Bake as directed above.

VARIATION: FLOPPY-EAR BUNNY CAKE: Prepare cake as directed above.  Cut 1 layer as shown in diagram.  To assemble bunny cake, arrange cut cake pieces around uncut layer as shown, inverting piece “A” and “B” to form floppy ear.  Prepare frosting as directed above (tint portion, “pink”, “green” and “white”, if desired); frost cake.  Decorate with tinted coconut, colored frosting and candy.

 

 

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Cranberry Pecan Pie Recipe

November 15, 2012 Leave a Comment

Cranberry Pecan Pie

This is the time of year when you think classic pies: apple, pecan and pumpkin pie.  Well, the recipe for Cranberry Pecan Pie was in Karo Sweet & Simple Recipes.  One thing you have to get is the BEST frozen pie crusts ever; Oronoque Orchards (Mrs. Smith’s) it comes with 2 flaky homestyle pie crust that are 9” deep.  This has got to be the best frozen pie crust I’ve ever had.

Cranberry Pecan Pie Recipe

Cranberry Pecan Pie

3 eggs

1 cup Karo Dark Corn Syrup

2/3 cup sugar

2 Tbsp. margarine, melted

1 cup coarsely chopped fresh or frozen cranberries

1 cup coarsely chopped pecans

1 tsp. grated orange peel

1 9” deep Oronoque Orchards pie crust

Preheat oven to 350 F.  In medium bow;l beat eggs slightly.  Add corn syrup, sugar and margarine; stir until well blended.  Stir in cranberries, pecan and orange peel.  Pour into pie crust.  Bake 60 minutes or until knife inserted halfway between center and edge comes out clean.  Cool on wire rack.  8 servings

(Recipe for the Cranberry Pecan Pie was in Karo Sweet & Simple Recipes, 1992)

Go onto my site:  annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

Hope you enjoyed the Classic Pecan Pie, if so, click “Like”.  I look forward to hearing from you, so let me know how you liked it!!

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Macadamia Orange Fudge Recipe

September 3, 2012 Leave a Comment

Macadamia Orange Fudge

Why don’t you try this Macadamia Orange Fudge!  This fudge has a wonderfully intense orange flavor highlighted by the crunchy texture of macadamia nuts.  It brings me back to Hawaii, (I have been to Hawaii 3 times) and I did bring home some fudge from the islands, but it didn’t have the orange flavor added to it.

Macadamia Orange Fudge Recipe

Macadamia Orange Fudge

2 ½ cups sugar

½ cup margarine or butter

5 oz. can evaporated milk

7 oz. jar marshmallow cream

12 oz. pkg. (2 cups) semi-sweet chocolate chips

3.5 oz. jar macadamia nuts, chopped

2 Tbsp. orange-flavored liqueur or orange juice

1Tbsp. finely grated orange peel

Line 13×9 inch pan with foil so that the foil extends over the sides of pan; lightly butter foil.  In large saucepan, combine sugar, margarine and evaporated milk.  Bring to a boil over medium heat, stirring constantly.  Boil 5 minutes, stirring constantly; remove from heat.  Add marshmallow cream and chocolate chips, stirring until smooth.  Stir in macadamia nuts, liqueur and orange peel.

Pour into foil-lined pan.  Cool to room temperature; score fudge in 48 squares.  Refrigerate until firm.  Remove fudge from pan by lifting foil; remove foil from fudge.  Using a large knife, cut through scored lines.  Store in refrigerator.  3 pounds.

 

(Recipe for the Macadamia Orange Fudge was in Pillsbury Classic Cookbook; Chocolate Lovers IV, Anytime Treats, Brownies Galore, Irresistible Desserts; February 1990, page 85)

Go onto my site: annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe; on the right side…it will tell you to leave a comment.  I would like to know your thoughts on the RECIPE.

Hope you enjoyed making the Macadamia Orange Fudge recipe, if so, click “Like”.   I look forward to hearing from you, so let me know how you liked it!!

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Sweet Potato Muffins Recipe

August 6, 2012 Leave a Comment

 

Sweet Potato Muffins

I just love sweet potatoes…so when I found this recipe, I knew I had to put it into my blog.  If you had to pick between sweet or white potatoes…which would you choose?  Well, why don’t you try the Sweet Potatoes Muffins…I’m sure they will be GOOOOD!

Sweet Potato Muffins Recipe

Sweet Potato Muffins

1½ cups flour

½ cup firmly packed brown sugar

2 tsp. baking powder

1 tsp. baking soda

1 tsp. pumpkin pie spice

½ tsp. salt

2 tsp. grated orange peel

1 cup mashed canned sweet potatoes (drained, if necessary)

½ cup buttermilk*

1 Tbsp. molasses

2 eggs

Topping:   1 Tbsp. sugar

¼ tsp. cinnamon

Preheat oven to 375F.  Spray 12 muffin cups with nonstick cooking spray, or line with paper baking cups and lightly spray paper cups.  In large bowl, combine flour, brown sugar, baking powder, baking soda, pumpkin pie spice, salt and orange peel; blend well.

In medium bowl, combine remaining muffin ingredients; blend well.  Add to dry ingredients; stir just until dry ingredients are moistened.  Divide batter evenly among spray-coated muffin cups.

In small bowl, combine sugar and cinnamon; mix well.  Sprinkle over batter in muffin cups.

Bake at 375F. for 15 to 20 minutes or until toothpick inserted in center comes out clean.  Immediately remove from pam.  Serve warm.   12 muffins.

* To substitute for buttermilk, use 1 ½ tsp. vinegar plus milk to make ½ cup.

HIGH ALTITUDE – Above 3500 feet:  Increase flour to 1 ½ cups plus 2 Tbsp., bake as directed.

(Pumpkin pie spice can either be purchased or made at home.  To make your own:  4 tsp. cinnamon,  1 tsp. ginger,  ½ tsp. allspice, ½ tsp. nutmeg and ½ tsp. cloves.  Store spices in tightly sealed containers in a cool, dark place).

(Recipe for the Sweet Potato Muffins was in Pillsbury Classic Cookbook, Real Home Baking, November 1994)

Go onto my site: annettes-sweet-treats.com, and leave a message – it’s at the end of recipe.  I would like to know what you think of the recipes.

Hope you enjoyed making the Sweet Potato Muffins recipe, if so, click “Like”.   I look forward to hearing from you, so let me know how you liked it!!

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