Laurie's Kitchen

A cooking blog of some of my favorites

Cranberry Orange Bread (Gluten Free) December 22, 2013

Filed under: Bread,Breakfast,Brunch,Fall,Fruit,Gluten Free,Winter — laurms15 @ 12:15 pm

I 100% stole this recipe from Charmingly Uncomplicated because it was fantastic!

Cranberry Orange Bread
Makes one large loaf or 3 smaller loaves

1 medium orange
3/4 cup orange juice
1 beaten egg
2 Tbsp. cooking oil
2 cups all-purpose flour (or, 2 cups gluten free flour + 2 tsp. xanthan gum – I used King Arthur Gluten Free All Purpose Baking Flour)
3/4 cup granulated sugar
1.5 tsp. baking powder
1 tsp. salt
.5 tsp. baking soda
1 cup coarsely chopped fresh or frozen cranberries (next time I might try dried just to see how that changes the flavor)
1 cup chopped walnuts (I skipped the walnuts in half of the batter due to an allergy)

For Icing
1 cup sifted powdered sugar
2 Tbsp. orange juice

Directions
Preheat oven to 350*

Finely shred peel from 1 orange; reserve peel.

In a mixing bowl, combine 3/4 cup orange juice, 1 tsp. of the shredded orange peel, egg and cooking oil. In another mixing bowl, stir together flour, granulated sugar, baking powder, salt, and baking soda. Add wet ingredients to dry ingredients and stir until just combined (do not over mix). I add in the xanthan gum last so it doesn’t toughen the better. Fold in chopped cranberries and walnuts.

Turn into one lightly greased 8x4x2 inch loaf pan or three 6x3x2 inch loaf pans. Bake in a preheated 350* oven for 50-60 minutes for a large pan (or 35-40 minutes for smaller pans). Test with a wooden pick inserted near center (done when it comes out clean). I opted to make mine muffins. I made a double batch so I ate some, shared some, and put the rest in the freezer for an easy grab and go breakfast.

Cool thoroughly on a wire rack.

For Icing
Blend 2 Tbsp. of orange juice with powdered sugar. Add more if necessary to create a drizzling consistency (we like this to be a bit on the thicker side). Drizzle glaze atop cooled loaves and garnish with reserved zested orange peel.

 

Watermelon and Tomato Salad June 3, 2012

I participated in a recipe swap where the theme was summer salads. I made the following salad and it was a hit. It was out at dinner and left out for dessert. It worked well for both courses. The only change I made was using the plain feta and skipping the onion entirely.

Summer Salad

Serves 6 -8 people

Ingredients
1 8oz package of tomato/basil feta cheese crumbled or you can use plain feta cheese if you can’t find it
4 cups of tomatoes cut into chunks (I use different colors / kinds, yellow heirloom, some grape tomatoes, you can use whatever kind you like)
¼ cup of fresh basil shredded
2 cups of watermelon chopped
1 cup of strawberries sliced
1 red onion sliced thin
½ teaspoon salt
3 tbsp of balsamic vinegar
1 tbsp of olive oil

Directions:
1. In a small bowl, whisk together the oil, vinegar and salt set aside.
2. In a large mixing bowl add tomatoes, cheese, basil, watermelon, strawberries and onion. Gently toss together.
3. Pour vinegar mixture on top of salad and gently toss. Refrigerate for  at least one hour serve cold.

 

Blueberry Coffee Cake August 21, 2011

Filed under: Breakfast,Brunch,Cake,Dessert,Fruit — laurms15 @ 9:30 pm

13X9 in pan
Preheat Oven to 350 degrees
Bake for 40-50 min. Until; toothpick comes out clean

CAKE
2 Cups of Flour
1 ½ cups sugar
2 tsp. baking powder
1 tsp. salt
2/3 cup margarine (1 stick and 2 tbsp.)
1 cup milk
2 eggs
1 cup blueberries (I used more then this amount)

TOPPIING
¼ cup sugar
½ tsp cinnamon

mix flour, sugar, baking powder, salt, and margarine, milk and eggs beat on low speed to mix and then 3 min. on High Speed.

Pour into pan, sprinkle blueberries on top
Then sprinkle cinnamon and sugar mixture and bake

Adapted from http://juliannseasyeats.blogspot.com

 

Watermelon Sorbet August 12, 2011

Filed under: Dessert,Fruit,Ice Cream,Sorbet,Summer — laurms15 @ 5:08 pm

1¼ cup sugar
1¼ water
6-7 cups fresh seedless watermelon chunks (about half of the melon)
3 tbsp. fresh lime juice (approximately 3 1/2 medium-sized limes) I usually use add more to taste.

Directions

In a medium saucepan, bring the sugar and water to a boil. Reduce the heat and simmer until the sugar is completely dissolved. Place in a bowl to completely cool.

Put the watermelon chunks simple syrup and the lime into a blender or food processor and puree.

Pour the watermelon mixture into the freezer bowl of your ice cream maker.  The sorbet will have soft serve texture. You can enjoy right away or put the sorbet into an airtight container and place in the freezer until firm for about 2 hours.

 

 

Strawberry Sorbet

Filed under: Dessert,Fruit,Ice Cream,Sorbet,Summer — laurms15 @ 5:03 pm

1/3 cup water
1/3 cup granulated white sugar
1lb fresh or frozen strawberries
1 tablespoon lemon or lime juice
(optional)
1 tablespoon Grand Marnier or other liqueur

Melt the sugar and water together to form a simple syrup and cool.

Mix the strawberries and simple sugar and lemon/lime juice and puree in a blender.

Freeze the mixture in ice cream maker according to directions for the ice cream maker.