Orange and Walnut Biscotti

I like this biscotti better than any I have had in a bakery or coffee shop.  They are not too sweet, have a light orange flavor and a lot of crunchy walnuts, and are very easy to make.

Everything is mixed by hand in one bowl – no mixer – and takes just a little handling to form.  The dough is divided and plopped in big globs on a parchment-lined cookie sheet to make two piles.  Then, with water-dampened hands, the dough is formed into two rustic-looking logs.

The slow baking takes a little time – 25 minutes @ 300 degrees F and then 30 minutes @ 275 degrees to make the crispy slices.

I enjoy these very much just as a quick snack  (they travel well) or dunked in tea or coffee.

• Servings: 16
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¼ cup light olive oil
½ cup granulated sugar
1 tsp. orange extract
1 tsp. grated orange peel
2 eggs
¼ tsp. salt
1 tsp. baking powder
1-¾ cup all-purpose flour
1 cup chopped walnuts

Preheat oven to 300 degrees F
Line a baking sheet with parchment paper

In a large bowl, whisk together the olive oil, sugar, orange extract, orange peel and 2 eggs.  Whisk in salt and baking powder, then with a spoon, stir in the flour and chopped walnuts until blended.

Spoon half of the batter onto one side of the prepared baking sheet, making a rough cylinder.  Spoon the remaining half of batter onto the other side of the baking sheet, making a rough cylinder.  With water-moistened hands, form each cylinder into a a log about 12 inches long x 2 inches wide, allowing a space between the two logs.

Bake @ 300 degrees F for 25 minutes until dough is just cooked through and lightly browned.  Remove from oven and let cool for 10 minutes.  REDUCE OVEN TEMPERATURE TO 275 DEGREES F.

Remove each loaf to a cutting board and with a serrated knife, cut diagonally into ¾ inch wide slices.  Place the slices on their sides on a rack that has been placed on the baking sheet.  Leave a little space between slices.  Bake @ 275 degrees F for 15 minutes, turn slices to the other side and bake for another 15 minutes.  Biscotti should feel dry and be golden brown.  Remove rack from pan and allow to cool completely.

Makes about 16 biscotti. 

Cranapple-Orange Crepes

I saw a beautiful jam on the blog, Happier Than a Pig in Mud here.  I made a couple of minor adjustments including Lynn’s suggestion to use orange juice to make a great jam or an equally great filling for crepes.  This is easy to make and I also like the fact that it is a one-cup yield – just right to use up some cranberries.  And, of course, any leftover filling would be delicious on your morning toast.

• Servings: 8
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Cranapple and Orange Filling
2 cups cranberries, fresh or frozen (thawed)
½ cup granulated sugar
½ cup orange juice
½ tsp. grated orange peel
1 cup tart apple, peeled and grated
2 Tblsp. lemon juice
Whipped Cream or whipped topping, thawed
1 pecan half per serving, broken into pieces (8 halves)

In a medium heavy-bottomed pan, place cranberries, sugar, orange juice, orange peel, grated apple and lemon juice.

Cook, stirring, over medium high heat until mixture comes to a boil.  Reduce heat to medium low and continue boiling for another 10 minutes, stirring constantly.  Mixture should be thick and of jam-like consistency.

This filling can be made ahead of time and refrigerated until ready to use.  Have at room temperature for serving.

Yield:  One half-pint jar or one cup

Crepes are very easy to make.  Remember to allow an hour for the batter to rest in the refrigerator before making the crepes.  Crepes can be browned, placed in stacks with waxed paper between each crepe and refrigerated or frozen for later use.  The refrigerated and thawed crepes can be warmed in a microwave for 10-15 seconds or in a skillet.

Crepes

• Servings: 8
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2 eggs, beaten well
1 cup milk
1-½ Tblsp. melted butter
½ tsp vanilla
Pinch salt
1 cup all-purpose flour
Butter for frying

To Make Crepes
In a large measuring cup, place beaten eggs.  Add milk to beaten eggs, whisk in melted (cooled) butter, vanilla, salt and flour; mix until smooth.  Cover and refrigerate for at least an hour.

Lightly butter a 7-inch non-stick skillet and heat to moderately hot.  Using a small measuring cup pour about ¼ cup of batter into pan and quickly swirl to coat bottom.

Brown and turn.

Allow to brown on the other side.  Remove to plate.  Spread about 1-½ Tblsp. Cranapple- Orange filling down the center of crepe.

Fold side portions of crepe toward center and top with whipped cream or whipped topping.  Add a coarsely chopped pecan half to each serving.

8 servings 

Orange Walnut Muffins

I first made these muffins in 1987, adapted from a recipe I found in a library book, Colonial Old Treasures. The muffins are nice for breakfast or snacking – not too sweet, a good texture, and a “must” for me – full of walnuts.

• Servings: 12
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• 2 cups all-purpose flour
• 1 tsp. salt
• 1 tsp. baking soda
• 1/2 cup sugar
• 1 egg
• 1/4 cup oil (Canola)
• 1/2 cup orange juice concentrate plus 1/2 cup water
• 1 tsp. grated lemon peel
• 1 cup chopped English walnuts

In a medium bowl, whisk together the flour, salt and soda.  Set aside

In a separate medium bowl, whisk together the sugar, egg, oil, orange juice and lemon peel.  Stir in the reserved flour mixture just until the dry ingredients are absorbed.  Stir in the chopped nuts.

Divide among 12 greased muffin tins or 12 silicone baking cups.  Bake @ 350 degrees F for approximately 25 minutes, until tops are golden brown and a tester inserted in the center of a muffin tests done.

Let rest in the pan for 5 minutes, then remove and let cool on a wire rack.

Serve warm.

Yield:  12 muffins.  Leftovers can be warmed in a 350 degree F oven.  Muffins can also be frozen. 

Beef Stew and Orange Tapioca Pudding

One of my favorite busy-day recipes is Gone All Afternoon Stew.  I first found this recipe in 1994 in a cookbook binder distributed among my youngest son’s fellow engineers at McDonnell Douglas (now Boeing) – Bits & Bytes. It is easy to throw together and bake in a slow oven for the afternoon.

GONE-ALL-AFTERNOON BEEF STEW

• Servings: 4-6
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• 1 lb. round or chuck steak, trimmed and cut into small pieces
• 1 large onion, sliced
• 3 medium carrots, sliced (I use 9 baby carrots, sliced lengthwise)
• 2 large potatoes, sliced
• 1 tsp. salt
• Grinding or two of black pepper
• One 10-3/4 oz. can tomato soup
• 1/2 cup water
• 1/4 cup dry red wine
• 10 oz. package frozen peas (add during last 15 minutes of baking)

Preheat oven @ 275 degrees F for 4 hours’ baking time or 250 degrees F for 5 hours’ baking time.

Put all ingredients except peas in a large casserole.  Mix well, cover and bake in preheated 275 degree F oven for 4 hours or 250 degree F for 5 hours.  Add peas during the last 15 minutes of baking.

Yield:  4-6 servings 

This makes a thick, delicious stew.  If the stew is too thick, it can be thinned with a little bit of water.  I like to serve a good homemade yeast roll with this dish.

After a hearty dinner, it’s nice to have something lighter for dessert.  I had come across a bargain on oranges this week.  They were super-large and I had way more than I would be able to eat out-of-hand, so I went looking for a dessert to use some of them.

I found this recipe for an easy tapioca pudding that sounded just right.

ORANGE TAPIOCA PUDDING

• Servings: 4
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• 1/4 cup granulated sugar
• 2 Tblsp. quick-cooking tapioca
• 1-1/4 cups fresh orange juice
• 1 tsp. orange zest
• 1-1/4 cups frozen whipped topping, thawed (divided)

Mix sugar, tapioca and orange juice in a medium saucepan.  Let stand for 5 minutes.

Heat mixture to boiling over medium high heat, stirring constantly.  Remove from heat and let cool for 20 minutes.

Stir the tapioca mixture, then fold in 1 cup of the whipped topping until smooth.  Divide mixture between 4 serving dishes and top each with one tablespoon of the reserved topping. 

This is such a pretty dessert with a bright, fresh flavor.

It was a good meal.