SLICING ORANGES RECIPES

Steps:

• Heat oven to 375°F. Generously grease bottom only of 9x5-inch loaf pan with shortening or cooking spray.
• In medium bowl, stir all bread ingredients except cranberries with fork or whisk until moistened. Stir in cranberries. Pour into pan.
• Bake 50 to 55 minutes or until toothpick inserted in center comes out clean and top crust is deep golden brown. Cool 15 minutes. Loosen sides of loaf from pan; remove from pan and place top side up on cooling rack. Cool completely before slicing, about 2 hours. Wrap tightly and store at room temperature up to 4 days, or refrigerate.
• In small bowl, stir glaze ingredients until smooth and thin enough to drizzle. Drizzle glaze over bread just before serving.

Steps:

• To prepare pie dough: In a large bowl, whisk flour and salt. Add butter, tossing to coat with flour mixture. Cut butter into flour using your hands or a pastry cutter, until butter pieces are about the size of peas. Make a well in center of flour mixture. Add ice water. Use your hands to combine, kneading lightly and adding more water if needed. Dough should be uniformly combined and hold together easily but not totally smooth or sticky. Form dough into a disk; wrap tightly with plastic wrap; refrigerate at least 30 minutes. Preheat oven to 425°F with rack in lower third. Roll out dough. Fit into a 9-inch pie plate, crimping edges as desired. Top with a square of parchment paper slightly than pie plate; fill with pie weights. Bake 15–17 minutes or until edges appear set and are just starting to lightly brown. Remove from oven; remove parchment and pie weights. Return to oven; bake 2–3 minutes or until bottom appears set. Combine egg and 1 tablespoon water. Brush over bottom of crust. Cool completely. To make the cranberry filling: In a medium pot, mix the cranberries (and any juices from thawing), orange juice, granulated sugar, brown sugar, cinnamon, ginger, cloves, and salt to combine. Cook over medium heat until the cranberries begin to soften or break down, 12 to 15 minutes. Reduce the heat to low and continue to cook, stirring frequently, until the mixture has thickened, 6 to 8 minutes; some of the berries will break down and become jammy, some will be whole or in chunky pieces. Stir in the vanilla. Cool completely. To prepare the cream cheese filling: In a medium bowl, using a silicone spatula, stir the cream cheese until smooth. Add the orange zest and mix well, then add the powdered sugar and mix until fully incorporated. Add the egg, extract, and salt and mix to combine. Place the cooled pie crust on a parchment-lined baking sheet. Pour in the cream cheese filling and spread into an even layer. Freeze the pie for 15 minutes. Preheat the oven to 375°F with a rack in the lower third (preferably with a Baking Steel or stone on it). Spoon the cooled cranberry filling on top of the chilled cream cheese filling and spread into an even layer. Transfer the pie to the oven and bake until the crust is deeply golden brown (the filling will have sort of a matte appearance), 35 to 40 minutes. Cool completely before slicing and serving.