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.
Add fruit to creamed mixture.
Drop by tsps 2″ apart onto food-grade silicone-reinforced glass-weave mat or greased cookie sheets.
Bake for 12-15 minutes or until set in center. Cool 5 minutes on sheets. Remove to rack to cool completely.
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.
Sift dry ingredients. In separate bowl, cream butter and sugar until light and fluffy. Add egg. Blend well.
Add zest. Blend well.
Add vanilla. Blend well. Stir in juice. Blend well. Beat in dry ingredients. Blend well. Stir in chocolate chunks.
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.
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.
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.
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.
Mix 2T rum with enough powdered sugar to make frosting spreadable. Spread on cupcakes. Sprinkle on sprinkles if desired.
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.
Bake 30 minutes. Remove from oven. Increase oven temperature to 350F.
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.
Bake 15 minutes. Cool 1 hour. Chill 3 hours before serving.