Orange Cake with Orange Butter Cream Frosting

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2 and 1/2 cups of all purpose flour 
½ teaspoon baking powder
½ teaspoon baking soda
1/4 teaspoon salt
1 cup butter
1 and 1/2 cups sugar
zest from 1 medium to large orange
4 large eggs
¼ cup frozen orange juice concentrate, thawed and undiluted.
1 teaspoons pure vanilla extract
½ cup buttermilk

• Preheat oven to 350 degrees. Spray two 9-inch round cake pans with non-stick spray.  
• Cream together the butter and the sugar until it’s fluffy. 
• Add the orange zest. 
• Add the eggs, orange juice, and vanilla, and beat until the eggs are incorporated. 
• Combine the flour, baking powder, baking soda and salt in a separate container.
•  Mix together half the flour mixture and half the buttermilk just until combined. 
• Then add the remaining flour and buttermilk and continue to mix until everything is incorporated.
• Divide the batter equally between the prepared cake pans, using a spatula to spread the batter to the edge of the pans. 
• Drop the pans on the counter to make sure all the air bubbles break and that they are even. 
• Bake for 20-25 minutes or until tester comes out clean. 
• Let cakes cool in the pan on a rack for about 10 minutes before removing them 
• Remove cakes from pans, and let cool thoroughly on a rack before icing.

Orange Butter Cream Frosting:
1 cup (2 sticks) butter, softened 
3-4 cups of powdered sugar
Zest from 1 orange
3 tablespoons of orange juice concentrate, thawed and undiluted
1 tablespoon fresh squeezed lemon juice 

• Beat the butter until creamy, and slowly add the sugar until the preferred consistency. 
• Beat in the orange juice and zest and the lemon juice. 
• Adjust seasonings to taste, adding more powdered sugar to increase thickness. 
• Frost cooled cake and serve.

Spiced Cranberry Sauce with Orange

A mix of fresh orange, allspice, star anise, and crystallized ginger adds a spark to this cranberry relish.

4 Allspice Berries
2 Whole Star Anise
3/4 cup(s) Sugar
1/4 cup(s) Orange Juice
12 ounce(s) Fresh Cranberries, rinsed
1/2 Zested Orange, zest cut into 1/2-inch-long pieces

• Gather the allspice and star anise in a 4-inch square of cheesecloth and tie into a bundle. 
• Combine the sugar, orange juice, 1/4 cup water, and the spice bundle in a small saucepan set over medium heat.
• Cook, stirring occasionally, until the sugar melts and the liquid begins to bubble. 
• Remove from heat and let the spices steep for 10 minutes. 
• Return the pan to the stovetop, add the cranberries and the zest 
• Cook over medium-high heat until the berries just begin to pop — about 7 minutes.
• Remove pan from heat, remove the sachet, transfer the mixture to a serving bowl, and chill. 
• Can be refrigerated for up to 3 days.

Spiced Sweet Potatoes

Delicious as a side dish or as a simple appetizer, this easy recipe is sure to satisfy.

1 stick(s) Unsalted Butter
1/4 cup(s) Turbinado Sugar
1 teaspoon(s) Fennel Seeds
1/4 teaspoon(s) Allspice, ground
3 pound(s) Small Sweet Potatoes, halved
 Coarse Salt
 Pepper, freshly ground

• Preheat oven to 350 degrees F. 
• In a small saucepan over low heat, melt butter. 
• Stir in sugar, fennel seeds, and allspice until combined and sugar is dissolved.
• In a large bowl, toss potatoes with spiced butter. 
• Season with salt and pepper. 
• In a baking pan, roast potatoes until tender, about 45 minutes, turning once halfway through. 
• Transfer to a warmed platter and drizzle with pan juices. 
• Season with additional salt and pepper, if desired

 

Pumpkin Roll with Cream Cheese Walnut Filling

Thank you From Valeries Kitchen

 3/4 cup all-purpose flour
1 cup white sugar
1 teaspoon baking soda
2 teaspoons pumpkin pie spice
1 cup pumpkin puree (not pie filling)
3 eggs
1 teaspoon fresh lemon juice
3 to 4 tablespoons powdered sugar

Filling
1 (8 ounce) package cream cheese, softened
1/4 cup butter, softened
1 teaspoon vanilla extract
1 cup powdered sugar
1 teaspoon fresh lemon juice
1/2 cup walnuts, finely 

 

• Preheat oven to 375 degrees . 
• Cut a piece of parchment paper to fit a jelly roll pan or rimmed baking sheet that measures at least 10” by 15” or up to 12” x 17”. 
• Spray the edges of the parchment paper and the edges of the pan with cooking spray.
• In a large bowl, mix together flour, sugar, baking soda, and pumpkin pie spice. 
• Stir in pumpkin puree, eggs, and lemon juice. 
• Pour mixture into prepared pan. 
• Smooth mixture out evenly over the parchment paper with a rubber spatula.
• Bake for 10 to 15 minutes depending on the size of your pan. 
• Watch closely and do not over bake. 
• Remove from oven and allow to cool about 20 minutes.
• Spread a clean kitchen towel on the counter, sprinkle it generously with powdered sugar 
• Turn the cake onto the towel parchment paper side up. 
• Peel the parchment paper off.  
• Turn the edge of the towel over the narrow end of the cake. 
• Carefully roll the towel up from the narrow end (lengthwise) with the cake in it. 
• Let the cake sit for at least 30 minutes or more.
• Make the filling.  In a medium bowl, blend cream cheese, butter, vanilla, sugar, and lemon juice with an electric mixer.
• Unroll the cake and spread the filling evenly over the surface. 
• Sprinkle chopped walnuts over the filling. 
• Roll the cake again, this time without the towel. 
• Wrap the roll in heavy duty foil and refrigerate for at least an hour or more. 
• When ready to serve, move the cake to a cutting board and slice into 1” slices. 
• Sprinkle with additional powdered sugar if desired.

Foil wrapped pumpkin roll can be frozen for up to a month.

 

Marie Callender's Style Cornbread

This easy to make cornbread is moist and sweet with a cake-like quality, and the nearest I could find to Marie Callenders taste. Delicious

1 cup flour

1 cup cornmeal
2/3 cup sugar
1 teaspoon salt
3 teaspoons baking powder
1 egg
1 cup milk
1/3 cup oil

• Mix dry ingredients together in large bowl.
• Mix wet ingredients in another bowl 
• Mix with dry and stir till combined.
• Pour into ungreased 8x8” pan 
• Bake 20-25 min at 400°F.

 

Pumpkin Cheesecake Ice Cream

8 oz cream cheese (room temp)
1 cup pumpkin puree
1 cup sour cream
1/2 cup heavy cream, (or whole milk)
2/3 cups sugar
3 tsp pumpkin pie spice
a pinch of salt
whip cream
biscoff cookies (or gingersnaps), crushed

• Place the cream cheese, sugar, sour cream, and pumpkin puree into a large bowl 
• Beat until smooth. 
• Add the heavy cream, pumpkin pie spice and pinch of salt, and beat until combined.
• Scoop/Pour ingredients into your ice cream maker and process according to manufacturers instructions.
• When the ice cream is finished you can eat it soft serve or place in the freezer to harden more.
• Top with whip cream and crushed biscoff cookies

White Chocolate Cranberry Pumpkin Muffins

3 1/2 cups all-purpose flour
3 cups white sugar
1 teaspoon salt
2 teaspoons baking soda
1 teaspoon allspice
4 eggs
1 cup vegetable oil  
2 cups pumpkin puree  
2 cups orange juice

2 teaspoons vanilla extract

1 cup white chocolate chips (optional)

1 cup dried cranberries

1 cup brown sugar, for topping

• Preheat oven to 350 degrees F (175 degrees C). Grease 3 muffin pans or line with muffin wrappers.
• Mix flour, white sugar, salt, baking soda, and allspice together in a bowl. 
• Whisk eggs in a separate large bowl. 
• Add vegetable oil, pumpkin, orange juice, vanilla extract to eggs; whisk until smooth. 
• Stir flour mixture into pumpkin mixture until just combined 
• Fold in white chocolate chips and cranberries.
• Pour batter into the prepared muffin cups.
• Sprinkle each muffin with brown sugar. 
• Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 25 minutes.