When I went on my trip to Georgia, I was offered a cranberry orange shortbread cookie on the plane, & I fell in love with the combination of these flavors. After a friend of mine made her own batch, it made me want to make some also. I found this award winning recipe from Taste of Home, & it is absolutely delicious! The glaze & butter really make these scones melt in your mouth, & the flavors are just oh so good!
Prep: 20 mins
Bake: 15 mins
Servings: 10
2 cups all-purpose flour
10 teaspoons sugar, divided
1 tbsp grated orange peel
2 tsps baking powder
1/2 tsp salt
1/4 tsp baking soda
1/3 cup cold butter
1 cup dried cranberries
1/4 cup orange juice
1/4 cup half & half cream
1 egg
1 tbsp milk
GLaZe:
1/2 cup confectioners' sugar
1 tbsp orange juice
OrAnGe BuTTeR:
1/2 cup butter, softened
2 to 3 tbsps orange marmalade
- In a large bowl, combine the flour, 7 tsps sugar, orange peel, baking powder, salt & baking soda. Cut in butter until the mixture resembles coarse crumbs; set aside. In a small bowl, combine the cranberries, orange juice, cream & egg. Add to flour mixture & stir until a soft dough forms.
- On a floured surface, gently knead 6-8 times. Pat dough into an 8" circle. Cut into 10 wedges. Separate wedges & place on an ungreased baking sheet. (I used flour lightly on baking sheet to prevent from sticking.) Brush with milk; sprinkle with remaining sugar.
- Bake at 400' for 12-15 mins or until lightly browned. Remove to a wire rack.
- Combine glaze ingredients if desired (recommended); drizzle over scones. Combine orange butter ingredients; serve with warm scones.
I wanted to share with you all my very first wedding cake, made for my dear friends Shane & Christina. The bride only asked if I could do white & red velvet cake alternating, otherwise I had free reign on the appearance. Her color theme was red, white, & black. After doing a LOT of research on making & assembling a wedding cake, I went to work. This was also my first time making my own fondant. Everything really came together for me, & I'm so impressed with how it turned out! Even at the wedding, I got rave reviews on the taste! I couldn't be happier accomplishing a lifelong dream of mine, to make a wedding cake. Congratulations you two! The wedding was just beautiful!
A delicious recipe that I had to alter a bit to get it to come out right. Made with freshly picked Alaskan blueberries, this was a delicious recipe! The whole batch was gone in less than an hour! It's not overly sweet & made for a perfect breakfast dipped in coffee.
Prep: 15 mins
Bake: 25 mins + cooling
Yield: 9 servings
1 cup all-purpose flour
1/2 cup sugar
3/4 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
1 egg
2/3 buttermilk
1 tsp vanilla extract
1/4 tsp almond extract
1 cup fresh or frozen blueberries, divided
CrUmB ToPpiNg:
3/4 cup sugar
1/2 cup all-purpose flour
1/4 cup butter
- Preheat oven to 350'
- In a large bowl, combine the flour, sugar, baking powder, salt, & baking soda. In another bowl, whisk the egg, buttermilk, & extracts until blended. Stir into dry ingredients, just until moistened. Stir in 2/3 cup blueberries.
- Pour batter into a greased 8" sq. baking dish.
- For topping, combine sugar & flour in a small bowl; cut in butter until mixture is crumbly. Sprinkle over batter. Sprinkle a little bit of the last of your 1/3 cup leftover blueberries over the top. (This is quite a bit of blueberries, so you can adjust it to your liking.) Bake at 350' for 45-50 minutes or until toothpick inserted near the center comes out clean & cake is golden brown. Cool on wire rack.
- Serve & enjoy!
My family & I had just picked two large bowls of fresh raspberries, so I decided to give this recipe a try. This elegant chocolate creation is very involved & takes quite a bit of time to make, but definately worth every minute!
Recipe by Marlene Sanders, Paradise, Texas
Prep: 45 mins + standing
Bake: 35 mins + cooling
Yield: 1216 servings
3 cups sugar
2 3/4 cups all-purpose flour
1 cup baking cocoa
2 tsps baking soda
1 1/2 tsp salt
3/4 tsp baking powder
1 1/4 cups buttermilk
3/4 cup vegetable oil
3 tsps vanilla extract
3 eggs
1 1/2 cups strong brewed coffee, room temperature
FiLLiNg:
3 tbsps all-purpose flour
6 tbsps milk
6 tbsps shortening
3 tbsps butter, softened
3 cups confectioners' sugar
2 tbsps raspberry liquor
1/4 tsp salt
2 drops red food coloring, optional
4 tbsps raspberry jam, melted
FrOsTiNg:
1 pkg (8 ozs) cold cream cheese
1/3 cup butter, softened
1/2 cup baking cocoa
1 tbsp raspberry liquor
4 cups confectioners' sugar
Raspberries & chocolate shavings/curls for garnish
- Line three greashed 9 in. round baking pans with waxed paper and grease paper; set aside. In a large mixing bowl, combine the first six ingredients. Combine the buttermilk, oil and vanilla; add to the dry ingredients. Add eggs, one at a time, beating well after each addition; beat for 2 minutes. Gradually add coffee (batter will be thin.)
- Pour batter into prepared pans. Bake at 350' for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely; discard waxed paper.
- For filling, in a saucepan, whisk together flour & milk until smooth. Cook over medium heat for 1 minute or until thickened, stirring constantly. Remove from the heat and let stand until cool. In a large mixing bowl, cream shortening and butter. Gradually add confectioners' sugar; mix well. Gradually add cooled milk mixture; beat for 4 minutes or until light & fluffy. Beat in liquor, salt & food coloring if desired.
- Level tops of cakes if necessary. Place one layer on a serving plate; spread with about 2 tbsps jam. Place remaining layers on waxed paper; spread one of the remaining layers with remaining jam. Let stand for 30 minutes. Spread with 1/2 cup filling over layer on the plate to within 1/4 in. of edges. Top with jam-covered cake, then spread with remaining filling. Top with the remaining cake layer.
- In a large mixing bowl, beat cream cheese and butter until smooth. Add cocoa & liquor; mix well. Gradually beat in confectioners' sugar until light & fluffy. Frost top & sides of cake; top with raspberries & chocolate curls (or shavings in my case) if desired. Store in the refrigerator.
