As seen on WKTV NEWSChannel 2 Harried Housewife Mini Orange Loaves
Mini Orange Loaves
Refreshing with a hint of citrus, this tender bread is as welcome as a ray of sunshine. Similar in texture to pound cake, it’s the perfect wintertime treat.
And you can easily double the recipe, too. Enjoy some now and store the rest in the freezer to savor at a later date.
One thing is certain: A slice of this zesty bread will brighten a winter day.
MINI ORANGE LOAVES
1 1/2 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup sugar
1/2 cup (1 stick) butter, softened
1/2 cup milk
2 teaspoons finely grated orange zest
Preheat oven to 325 degrees. Grease the bottoms of two 5×3-inch loaf pans. In a medium bowl, combine flour, baking powder, and salt. In a large bowl, combine sugar and butter. Beat with an electric mixer until well blended. Add eggs, one at a time, beating well after each addition. Add flour mixture alternately with milk, beating well after each addition. Stir in orange zest. Transfer to prepared pans. Bake until a toothpick inserted in centers comes out clean, 35 to 40 minutes. Cool in pans 10 minutes before removing to a wire rack. Cool completely. Makes 2 miniature loaves.
As seen on WKTV NEWSChannel 2 Harried Housewife Spiced Cranberry Sauce
Spiced Cranberry Sauce
Cranberry Sauce is good enough on its own, but the addition of cloves and cinnamon makes it even better. By simmering ruby-red cranberries in brown sugar syrup with a couple sticks of cinnamon and an orange slice that’s dotted with cloves, a dish of cranberry sauce is elevated to a new level.
A welcome addition to the Thanksgiving Day table, this side dish is an excellent choice for holiday entertaining. Perfect for making ahead, it can be prepared up to five days in advance and stored, covered, in the fridge. Sprinkle with finely grated orange zest just before serving for a refreshing finish.
Here are more Thanksgiving holiday recipes from The Harried Housewife’s RECIPE BOX.
From my family to yours… Happy Thanksgiving.
SPICED CRANBERRY SAUCE
1 medium orange
6 whole cloves
1 (12-ounce) bag fresh cranberries
1 cup water
3/4 cup packed brown sugar
2 (3 to 3 1/2-inches) cinnamon sticks
1 tablespoon sugar
Finely grated orange zest (optional)
Using a wooden skewer, poke 6 evenly spaced holes around the center of the orange; insert cloves into holes. Cut a slice out of the orange to include all of the cloves. In a medium saucepan, combine cranberries, water, brown sugar, cinnamon sticks, and orange slice. Squeeze juice from ends of orange into cranberry mixture. Bring to a boil. Reduce heat; simmer, partially covered, until most of the cranberries have popped, about 20 minutes, stirring occasionally. Remove from heat. Remove orange slice and cinnamon sticks. Stir in sugar; mash with a potato masher. Cool at least 1 hour before serving. Sprinkle with finely grated orange zest before serving, if desired. (May be prepared up to five days in advance; store covered and refrigerated.) Makes 8 servings.