How to Make Candied Orange Slices | Hungry AF
Got an orange? Are you bored with a lot of time on your hands? Make these super easy and delicious candied orange slices! Great for a last-minute holiday treat.
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INGREDIENTS
1 navel oranges
1 1/2 cups water
1 cup granulated sugar
4 oz dark chocolate
RECIPE
Thoroughly wash the orange to get rid of any waxy residue. Slice off and discard the ends, and slice the rest of the fruit into ¼” slices.
In a wide pot, heat and stir water and sugar until the sugar dissolves. Avoid stirring after this point to prevent crystallization. Bring to a gentle boil and add the orange slices.
After 15 minutes, lower the heat to medium-low. Flip over the slices and continue cooking on low for another 15-20 minutes, until the peel becomes translucent and the syrup has thickened.
Place a wire rack on top of a lined baking sheet, and transfer the candied slices on top to cool. Reserve orange syrup for other uses.
Melt chocolate and dip slices halfway. Place slices on a parchment-lined tray and chill.
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Southern Supreme - Meet the Family
Southern Supreme fruitcake is arguably the best on earth. They've flipped the narrative and turned heads across the globe. The family owned company has been making edible treats for decades. and their fruitcakes are ordered by people everywhere. Watch how they make and bake this classic holiday treat.
How to Make Old-Fashioned Fruitcake - Some History & A Recipe (A Christmas Classic!) #fruitcake
How long has fruitcake been a popular Christmas treat? When and why did it fall out of popularity? Is there an old-fashioned fruitcake that I can make that will taste great and be perfect on the Christmas dessert table or to give as gifts? Watch this video and find out the answers!
If you're not interested in any of the history, jump ahead using this link:
Here is the recipe:
Here are links referenced in the video:
The book I show in this video (KINDLE & OTHER EBOOK EDITIONS ARE FREE):
My book series:
American Cookery, 1796 - Amelia Simmons
The Art of Cookery, 1747 - Hannah Glasse
Here are a couple of items about the history of fruitcake:
The Oxford Companion to American Food and Drink (
History of Fruitcake - Did we always hate it? (
Holiday Hearth Spice Blend ~ Christmas Fruitcake Spice Recipe ~ Noreen's Kitchen
Today I want to share a delicious spice blend that I have developed for sweet baking. I have created “Holiday Hearth”, my traditional fruit cake and Chai tea recipes provided my inspiration for this offering. Think warm, vanilla and cinnamon with a hint of lemony goodness. Perfect for holiday baking and beyond. Add this to a plain yellow cake for a delicious twist on the norm. Use this to bake an amazing Twelfth Night cake like the English did during the Victorian era. Dense butter cake with molasses, and dried fruits highly spiced with many of the seasonings I have incorporated here. This would also be great added to your ginger bread cakes and cookies!
As I said, my fruit cake was the main inspiration for creating this blend. I have a lovely recipe for fruit cake that even the fruit cake haters among us will enjoy! It is not rife with citron or candied peel. Which can be bitter and off putting for many people. In my opinion that is what gives fruit cake a bad wrap. However this spice blend is just as at home in a fruit cake as it is in a warm oatmeal cookie, or cup of spiced tea or even a delicious spiced cider or cocoa maybe with a little nip of rum for good measure!
Add this spice to your favorite shortbread or butter cookie recipe. Sprinkle over a pork roast or whole chicken for a delightful holiday spin on what would otherwise be the norm. I could think of many places in which to use this delicious blend of warm spices.
Cinnamon rules the show, once again, but is backed up by her friends nutmeg, allspice cloves, ginger, mace and two unexpected visitors, ground vanilla powder, which is nothing more than a dehydrated and ground vanilla bean as well as white pepper. The addition of the pepper will add a nice warmth to whatever you add this spice to. I think it would also be nice in pfeffernusse or pepperkakor cookies. Tradition has never tasted so good!
I love making my own spice blends all year round, but especially during the holiday time. Purchasing them can be very expensive and I know many of you have most of these spices on hand but being able to have a blend, at the ready, to assist you in whipping up quick and delicious holiday treats is a real time saver no to mention the realm of possibility it can open for you to explore at this time of year.
I hope you will give my Holiday Hearth baking spice blend a try and I hope you love it!
On a note, this recipe is featured in the Winter 2016 issue of Molly Greene Magazine along with five other blends to make your holidays even brighter!
Happy Eating!
You can find a printable version of this recipe on my website:
I purchase bulk spices from the following vendors:
The Spice Barn
SanFrancisco Herb and Tea Company
Columbia Spice Company
Business Inquiries can be sent to:
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New Bern, NC 28561
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Grams Bourbon Fruitcake Recipe I 5 Dog Farm
My Grams made bourbon fruitcake every year. I never could understand why folks faces would glaze over at the mere mention of fruitcake. Then I tasted a cake someone else made. Oh, that's why. It wasn't Grams recipe!
Give this cake a try and see if it doesn't change your mind!
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Grams Bourbon Fruitcake Printable Recipe:
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BOLO DE NATAL INGLÊS (FICA ATÉ UM MÊS NA DESPENSA!) | Receitas Carolina Gomes
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Bolo de Natal (Fruitcake Inglês)
(Faz 1 bolo de 20 ou 23 cm)
Ingredientes:
175gr de manteiga
200gr de açúcar mascavado
750gr de frutas cristalizadas (partidas em pedaços pequenos)
Raspa e sumo de 1 laranja
Raspa de 1 limão
100ml de brandy (mais +/- 200ml para regar no final e no processo de maturamento)
85gr de nozes grosseiramente partidas (ou outro fruto seco a gosto)
85gr de farinha de amêndoa
3 ovos (tamanho L)
200gr de farinha de trigo sem fermento
1/2 c. chá de fermento em pó
1 c. chá de canela
1/2 c. chá de gengibre em pó
1/2 c. chá de noz moscada
1/4 c. chá de cravinho em pó
1/4 c. chá de pimenta da jamaica (allspice)
Num pequeno tacho junte a manteiga, o açúcar, a raspa de limão e laranja, o sumo de laranja, o brandy e as frutas cristalizadas. Leve ao lume até derreter a manteiga e depois deixe borbulhar em lume brando durante cerca de 10 min. Retire do lume e deixe arrefecer uns 20 min.
Enquanto a mistura de manteiga arrefece pré-aqueça o forno a 150C, e prepare a forma untando-a e forrando a base com papel vegetal.
Quando a mistura da manteiga já estiver arrefecida junte as nozes picadas, a farinha de amêndoa, os ovos e mexa. Finalmente junte os resntantes ingredientes secos. Envolva com uma espátula até não se ver farinha seca.
Deite este preparado na forma e leve ao forno durante 45 min. Findos os 45min baixe a temperatura do forno para 140C e deixe cozer mais 1h a 1h30. O bolo está pronto quando se espetar um palito no centro e este sair seco.
Com o bolo ainda quente, faça uns furos com um palito e regue com mais 1/4 de chávena de brandy. Deixe o bolo arrefecer completamente antes de desenformar.
O bolo pode ser consumido logo mas eu gosto de o deixar maturar até ao natal.
Para o guardar deverá ser embrulhado em papel vegetal e depois em papel de alúminio. Semalmente, desembrulhe o bolo regue com mais brandy (algumas colheres de sopa) e volte a embrulhar.
Este bolo pode ser guardado na despesa até 6 semanas ou congelado por 6 meses.