Today I made Citrus Sherbet!
3C orange juice, 14 oz sweetened condensed milk, 1/4C fresh lemon juice, 3T Triple Sec
Stir in milk. Blend well.
Stir in Triple Sec.
Blend well. Pour into greased souffle dish. Freeze 6 or more hours.
Today we made Orange Cardamom Cupcakes (aka Mini Orange & Cardamom Muffins)!
This recipe is from the book, “1001 Cupcakes, Cookies and Other Tempting Treats,” Consultant Editor, Susanna Tee; published in 2009.
2 oranges, 1 1/3C milk, 2C flour, 1T baking powder, pinch salt, 3/4C sugar (or heaping 1/2C superfine sugar), 1T ground cardamom*, 2 eggs, 6T sunflower oil or 6T butter, melted
*We used ground cardamom instead of 6 cardamom pods, seeds removed and crushed
Preheat oven to 400F. From one orange, grate 1t orange zest. Juice both oranges. Add enough milk to equal 1 1/3C. In separate bowl, lightly beat eggs. Stir in zest. Beat in butter and orange mixture. Sift together dry ingredients. Make a well in the center of the dry ingredients and pour in the liquid ingredients. Stir until just blended. Spoon into paper liners in cupcake tin, or non-stick cupcake tin. Bake 15 minutes or until a toothpick stuck in a cupcake center comes out clean.