Candied-Fruit Cookies

Today we made Candied-Fruit Cookies!

1/2C butter, 1C firmly packed brown sugar, 4 beaten eggs, 3C flour, divided, 1t baking soda, 8oz candied pineapple, chopped, 4oz candied orange rind, chopped, 4oz candied citron, chopped

Preheat oven to 275F. Cream butter, gradually adding sugar. Blend well. Add eggs, one at a time, beating well after each. Add 2 1/2C flour and mix well. In separate bowl, mix 1/2C flour and soda. Stir in candied fruit. Toss well to coat.

Candied-Fruit Cookies

Candied-Fruit Cookies

Candied-Fruit Cookies

Add fruit to creamed mixture.

Candied-Fruit Cookies

Drop by tsps 2″ apart onto food-grade silicone-reinforced glass-weave mat or greased cookie sheets.

Candied-Fruit Cookies

Bake for 12-15 minutes or until set in center. Cool 5 minutes on sheets. Remove to rack to cool completely.

Candied-Fruit Cookies

Orange Chocolate Chunk Cookies

Today I made Orange Chocolate Chunk Cookies!

2 1/4C flour, 1/2t baking powder, 1/2t salt, 1C butter, 3/4C sugar, 1 egg, 1T orange zest, 1t vanilla, 1/2C orange juice, 6oz chocolate chunks

Preheat oven to 350F.

Orange Chunk Cookies

Sift dry ingredients. In separate bowl, cream butter and sugar until light and fluffy. Add egg. Blend well.

Orange Chunk Cookies

Add zest. Blend well.

Orange Chunk Cookies

Add vanilla. Blend well. Stir in juice. Blend well. Beat in dry ingredients. Blend well. Stir in chocolate chunks.

Orange Chunk Cookies

Drop by Tbs onto a food-grade silicon-reinforced glass-weave mat
or greased cookie sheets, 2″ apart. Bake 15-17 minutes or until browned and set in the middle. Cool 5 minutes on sheets, then remove to rack to cool completely.

Orange Chunk Cookies

Orange Chunk Cookies

Rum Cupcakes

Today I made Rum Cupcakes!

1C butter, 1 1/2C sugar, 1/3C dark rum, 5 eggs, 3C flour, 2t baking powder, 1 1/2t salt, 2/3C milk

frosting: 2T rum, 2 – 2 1/2C powdered sugar, sprinkles (optional)

If using a tin for large muffins, preheat oven to 325F; for regular-sized muffins, preheat oven to 300F.

Rum Cupcakes

Cream butter and sugar until light and fluffy. Add 1/3C rum. Blend well. Add eggs, one at a time, blending well after each addition. In separate bowl, sift together dry ingredients. Add to rum mixture alternately with milk, beginning and ending with dry ingredients. Spoon into two large (6-muffin) tins, or two regular-sized (12-muffin) tins, or one large tin and one regular-sized tin; either greased or lined.

Rum Cupcakes

Bake 10-15 minutes, or until cupcakes spring back when touched and lightly browned on bottom. Do not burn. Cool in tins 5 minutes. Remove from tins.

Rum Cupcakes

Mix 2T rum with enough powdered sugar to make frosting spreadable. Spread on cupcakes. Sprinkle on sprinkles if desired.

Rum Cupcakes

Orange Meringue Pie

Today I made Orange Meringue Pie!

3 eggs, separated, 14oz sweetened, condensed milk, 1/2C orange juice, 1 pie shell, 1/4t cream of tartar, 4T sugar

Preheat oven to 325F.

In medium bowl, beat egg yolks on low speed. Gradually beat in milk and orange juice until smooth. Pour mixture into pie crust.

Orange Meringue Pie

Bake 30 minutes. Remove from oven. Increase oven temperature to 350F.

Orange Meringue Pie

In large bowl, beat egg whites and cream of tartar on high speed until soft peaks form. Gradually beat in sugar on medium speed, 1 tablespoon at a time; beat 4 minutes longer or until sugar is dissolved and stiff, glossy peaks form. Immediately spread meringue over hot pie, carefully sealing to edge of crust to prevent meringue from shrinking.

Orange Meringue Pie

Bake 15 minutes. Cool 1 hour. Chill 3 hours before serving.

Orange Meringue Pie

Orange Meringue Pie