ORANGE SWIRL RECIPES

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CANDIED ORANGE RECIPE | FOOD NETWORK KITCHEN | FOOD NETWORK



Candied Orange Recipe | Food Network Kitchen | Food Network image

Provided by Food Network Kitchen

Categories     dessert

Total Time 5 hours 38 minutes

Prep Time 25 minutes

Cook Time 1 hours 13 minutes

Yield about 2 cups peel

Number Of Ingredients 3

6 thick-skinned Valencia or navel oranges
4 1/2 cups sugar, plus extra for rolling
1 1/2 cups water

Steps:

  • Cut tops and bottoms off of the orange and score the orange into quarters, cutting down only into the peel and not into the fruit. Peel the skin and pith of the orange in large pieces, use the orange for another recipe. Cut the peel into strips about 1/4-inch wide. Put the orange peel in a large saucepan with cold water to cover, bring to a boil over high heat. Then pour off the water. Repeat 1 or 2 more times depending up how assertive you want the orange peels to be. (Test kitchen liked the texture of a 3 time blanch best, it also mellowed the bitterness. But it is a matter of preference.) Remove the orange peels from the pan.
  • Whisk the sugar with 1 1/2 cups water. Bring to a simmer and cook for 8 to 9 minutes (If you took the sugar's temperature with a candy thermometer it would be at the soft thread stage, 230 to 234 degrees F.) Add the peels and simmer gently, reducing heat to retain a simmer. Cook until the peels get translucent, about 45 minutes. Resist the urge to stir the peels or you may introduce sugar crystals into the syrup. If necessary, swirl the pan to move the peels around. Drain the peels, (save the syrup for ice tea.) Roll the peels in sugar and dry on a rack, for 4 to 5 hours. Return to the sugar to store.
  • Cook's Note: One way to use orange peels is to stuff a dried date with a piece of orange peel and almond, then dip the entire thing into dark chocolate.

CINNAMON SWIRL BREAD RECIPE: HOW TO MAKE IT



Cinnamon Swirl Bread Recipe: How to Make It image

Your family will be impressed with the soft texture and appealing swirls of cinnamon in this lovely cinnamon bread recipe. —Diane Armstrong, Elm Grove, Wisconsin

Provided by Taste of Home

Categories     Breakfast    Brunch

Total Time 55 minutes

Prep Time 25 minutes

Cook Time 30 minutes

Yield 2 loaves (16 pieces each).

Number Of Ingredients 9

2 packages (1/4 ounce each) active dry yeast
1/3 cup warm water (110° to 115°)
1 cup warm 2% milk (110° to 115°)
1 cup sugar, divided
2 large eggs, room temperature
6 tablespoons butter, softened
1-1/2 teaspoons salt
5-1/2 to 6 cups all-purpose flour
2 tablespoons ground cinnamon

Steps:

  • In a large bowl, dissolve yeast in warm water. Add milk, 1/2 cup sugar, eggs, butter, salt and 3 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough. , Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover; let rise in a warm place until doubled, about 1 hour., Mix cinnamon and remaining sugar. Punch down dough. Turn onto a lightly floured surface; divide in half. Roll each portion into an 18x8-in. rectangle; sprinkle each with about 1/4 cup cinnamon sugar to within 1/2 in. of edges. Roll up jelly-roll style, starting with a short side; pinch seam to seal. Place in 2 greased 9x5-in. loaf pans, seam side down., Cover with kitchen towels; let rise in a warm place until doubled, about 1-1/2 hours. Preheat oven to 350°., Bake until golden brown, 30-35 minutes. Remove from pans to wire racks to cool.

Nutrition Facts : Calories 132 calories, FatContent 3g fat (2g saturated fat), CholesterolContent 20mg cholesterol, SodiumContent 141mg sodium, CarbohydrateContent 23g carbohydrate (7g sugars, FiberContent 1g fiber), ProteinContent 3g protein.

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CANDIED ORANGE RECIPE | FOOD NETWORK KITCHEN | FOOD NETWORK
From foodnetwork.com
Reviews 4.5
Total Time 5 hours 38 minutes
Category dessert
Cuisine american
  • Cook's Note: One way to use orange peels is to stuff a dried date with a piece of orange peel and almond, then dip the entire thing into dark chocolate.
See details


CINNAMON SWIRL BREAD RECIPE: HOW TO MAKE IT
Your family will be impressed with the soft texture and appealing swirls of cinnamon in this lovely cinnamon bread recipe. —Diane Armstrong, Elm Grove, Wisconsin
From tasteofhome.com
Reviews 4.9
Total Time 55 minutes
Category Breakfast, Brunch
Calories 132 calories per serving
  • In a large bowl, dissolve yeast in warm water. Add milk, 1/2 cup sugar, eggs, butter, salt and 3 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough. , Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover; let rise in a warm place until doubled, about 1 hour., Mix cinnamon and remaining sugar. Punch down dough. Turn onto a lightly floured surface; divide in half. Roll each portion into an 18x8-in. rectangle; sprinkle each with about 1/4 cup cinnamon sugar to within 1/2 in. of edges. Roll up jelly-roll style, starting with a short side; pinch seam to seal. Place in 2 greased 9x5-in. loaf pans, seam side down., Cover with kitchen towels; let rise in a warm place until doubled, about 1-1/2 hours. Preheat oven to 350°., Bake until golden brown, 30-35 minutes. Remove from pans to wire racks to cool.
See details


CANDIED ORANGE RECIPE | FOOD NETWORK KITCHEN | FOOD NETWORK
From foodnetwork.com
Reviews 4.5
Total Time 5 hours 38 minutes
Category dessert
Cuisine american
  • Cook's Note: One way to use orange peels is to stuff a dried date with a piece of orange peel and almond, then dip the entire thing into dark chocolate.
See details


CINNAMON SWIRL BREAD RECIPE: HOW TO MAKE IT
Your family will be impressed with the soft texture and appealing swirls of cinnamon in this lovely cinnamon bread recipe. —Diane Armstrong, Elm Grove, Wisconsin
From tasteofhome.com
Reviews 4.9
Total Time 55 minutes
Category Breakfast, Brunch
Calories 132 calories per serving
  • In a large bowl, dissolve yeast in warm water. Add milk, 1/2 cup sugar, eggs, butter, salt and 3 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough. , Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover; let rise in a warm place until doubled, about 1 hour., Mix cinnamon and remaining sugar. Punch down dough. Turn onto a lightly floured surface; divide in half. Roll each portion into an 18x8-in. rectangle; sprinkle each with about 1/4 cup cinnamon sugar to within 1/2 in. of edges. Roll up jelly-roll style, starting with a short side; pinch seam to seal. Place in 2 greased 9x5-in. loaf pans, seam side down., Cover with kitchen towels; let rise in a warm place until doubled, about 1-1/2 hours. Preheat oven to 350°., Bake until golden brown, 30-35 minutes. Remove from pans to wire racks to cool.
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