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Posts Tagged ‘zest’

by Sarah Steimer

Orange-scented granola

This granola offers just a hint of orange flavor and scent, but it’s just enough. I also add a few orange slices to my bowl for breakfast. It’s winter — go ahead and throw in some extra vitamin C anywhere you possibly can.

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by Caitlin Saniga

Blueberry breakfast pastry with citrus glaze

Mom made a version of this pastry for a brunch she hosted during one of my recent trips home, and I couldn’t stop eating it. She’s made it several times over the years and first got the recipe from a friend, Mrs. Chadwick, a mother of eight who was always having people over and often employed quick, easy recipes. The original recipe includes Bisquick, but I subbed in flour, baking powder and salt instead. Mom’s favorite way to serve this pastry is with either apricot preserves or raspberry jam with a simple milk/confectioners’ sugar glaze. I couldn’t resist trying a citrus glaze on mine. Are you surprised?

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by Sarah Steimer

This is my first time making these cookies, but they may make my yearly Christmas cookie list. They would probably rule with a chocolate drizzle, too.

  • 2 cups cranberries
  • 2 cups pecans (could substitute walnuts)
  • 1/2 cup brown sugar
  • 1 cup butter, softened
  • 1 1/2 cup sugar
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 eggs
  • 2 teaspoon orange zest
  • 3 cup flour

In a food processor or blender, add cranberries, pecans and brown sugar – I doubled this from the original, by the way, so you can cut this in half if you so please. Blend well until only small pieces remain. Set aside.

In a large bowl, cream butter and sugar. Add baking powder, salt, eggs and orange zest. Beat for about 1 minute. Add flour a little at a time, mixing on medium speed. Cover and chill for at least one hour.

Divide dough in half. On a floured surface, roll dough out to a rectangular shape until it is about 1/4 inch thick. Lift the dough as you roll to make sure it does not stick to the surface. Spread half of the cranberry-pecan mixture on the dough, stopping 1/2 inch from the edges of the dough.

Begin rolling from one of the short ends, making sure to seal it at the ends. Wrap in plastic wrap and repeat with the other half of the dough and cranberry mixture. Chill for at least 24 hours. Every once in awhile roll the logs to avoid a flat end.

Slice the logs into 1/4-inch thick slices. Place on a lined cookie sheet 1 to 2 inches apart. Bake at 375 for eight to 10 minutes or until the bottoms of the cookies begins to brown. Let cool for five minutes on the sheets then transfer to cooling racks.

Makes about 4 dozen cookies.

Recipe adapted from: Baked by Rachel

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by Sarah Steimer

I didn't use key limes. And I have no clue what the difference would have been.

  • 1 1/4 cups graham-cracker crumbs
  • 6 tablespoons unsalted butter, melted and cooled
  • 3 tablespoons granulated sugar
  • Pinch of salt
  • 1 can (14 ounces) sweetened condensed milk
  • 4 large egg yolks
  • 1/2 cup fresh lime juice (about 5 limes)
  • 1 tablespoon lime zest

Combine graham-cracker crumbs, butter, sugar, and salt in a medium bowl and mix well. Press into a buttered 8-inch pie plate and bake at 375 degrees for 15 minutes, or until lightly browned. Let cool completely on a wire rack.

I made this pie twice in one week, in two different states.

In a mixing bowl, combine condensed milk, egg yolks, lime juice, and rind. HINT: You’ll get more lime juice if you roll your limes on a counter before slicin’ and squeezing. It basically loosens the fruit. Pour the mixture into the prepared, cooled crust.

Lower oven to 325 and and bake the pie approximately 15 to 17 minutes, until the center is set but still quivers (ew, Martha Stewart) when the pan is nudged.

Let cool and chill in the refrigerator before serving.

Recipe: Martha Stewart

Photos: Sarah Steimer

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