Mandarin Orange And Almond Nut Bread Recipes

Steps:

• 1. Heat oven to 375^. Grease well bottoms and corners(not sides) of 2 loaf pans(5x8-inch). Set aside.
• 2. Using an electric mixer; cream shortening and sugars. Add eggs, one at a time -beating well after each addition. Add oranges and juice, and mashed banana, mix well.(reserve 6 orange slices for garnish).
• 3. Add 1 cup of the flour and mix to blend- batter will look curdled , that's OK. In the remaining flour add the baking powder and baking soda, stir to blend..add to batter, mix to blend well. Mix in the almond extract, blend well. Remove bowl from mixer and fold in the nuts until combined.
• 4. Pour batter evenly into the prepared pans. Bake in 375^ oven for 25 minutes.. carefully turn pans around then turn oven to 350^ and bake for 30 minutes more or until tested done with a wooden toothpick.
• 5. Let cool in pans for 7 minutes on cooling rack then remove from pan by running a table knife around edges and turn over in your oven mitt hand and tap bottom of loaf out and place on wire rack to cool completely. --- Make a drizzle with powdered sugar and orange juice or make thicker icing and frost and decorate top with reserved orange slices.

Steps:

• 1. Drain oranges, measure juice, adding water to make 1 cup. Mix in sugar, eggs, milk and juice. Add baking mix and beat for 30 seconds. Stir in nuts. Fold in oranges and zest. Pour into a greased 8 or 9 -inch bread loaf pan. Bake in 375^ oven for about 50 minutes or until toothpick tests done. Frost with orange juice, vanilla and powdered sugar mixture , if desired. --- Note: If making them into muffins bake 15-18 minutes.

Steps:

• In a large bowl, mix flour or matzo cake meal, potato starch, almond flour, 1/2 teaspoon cinnamon and the salt.
• In the bowl of a stand mixer fitted with the paddle attachment, cream 1 cup/200 grams sugar and the butter or coconut oil. Add eggs, one at a time, mixing well after each addition. Stir in flour or matzo mixture, almonds, vanilla and orange zest.
• Place half the dough on a piece of parchment paper about 20 inches long. Use parchment paper to help mold the dough into a log about 10 inches long and 2 inches in diameter. (The dough is very soft and may be hard to worth with.) Gently press down along the top of the log to flatten it slightly. Twist ends of the parchment paper to seal. Repeat with the remaining dough. Refrigerate both logs for at least 1 hour.
• Heat oven to 350 degrees and line a baking sheet with parchment paper. Unwrap dough logs and put on the prepared baking sheet, side by side. Bake logs for 35 to 45 minutes, until just beginning to brown. The dough should not be too cracked on the top. It is better to underbake than overbake.
• Let logs cool, wrap in plastic and freeze until you are ready to finish them, or for at least 1 hour.
• Heat oven to 350 degrees and line 2 baking sheets with parchment paper. Mix remaining 1 teaspoon cinnamon and 1/4 cup/50 grams sugar in a small bowl and set aside.
• Remove logs from freezer. With a sharp, serrated knife, cut the logs into roughly 1/2-inch-thick slices, discarding the end slices if they fall apart. (If the logs have been in the freezer for several hours, let them sit at room temperature for a few minutes before slicing.)
• Dip both sides of each slice in the cinnamon-sugar mixture and place them flat on prepared baking sheets. Bake for 10 to 15 minutes, carefully turn slices over, then bake another 10 minutes, or until golden brown and starting to crisp.

Steps:

• Whisk the sugar into the milk in a mixing bowl until dissolved. Sprinkle the gelatin over top, and let stand for 1 minute to soften. Whisk the boiling water and almond extract into the gelatin mixture until the gelatin has dissolved. Pour into a 7-inch square pan. Refrigerate until firm, about 4 hours.
• Once firm, cut the gelatin into 1-inch squares, and place into a mixing bowl. Gently stir in the mandarin oranges and their juice to serve.

Steps:

• In large bowl sift together flour, salt & soda - set aside. Combine eggs & sugar til light (about 2 minutes). Add egg mixture to flour mixture & beat together til smooth (about 2 minutes). Add remaining ingredients & mix well.
• Divide into 2 greased & floured bread pans. Bake at 325* for about 1 hour. Check with cake tester/toothpick until done. Some crumbs will show on toothpick, it's a moist bread. Remove from pans immediately & cool completely. Wait 24 hours before slicing.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a large loaf pan.
• Combine flour, 1 3/4 cup sugar, baking powder, salt, and baking soda in a large bowl. Add melted butter; stir until mixture is crumbly. Reserve about 1/4 cup cranberries and 1/4 cup mandarin oranges; stir remaining fruit into flour mixture.
• Beat eggs, milk, sour cream, vanilla extract, and orange extract in another bowl until smooth. Gradually stir egg mixture into flour mixture until batter is thoroughly incorporated. Pour batter into prepared loaf pan. Scatter reserved cranberries and mandarin oranges atop batter and sprinkle with remaining 1 tablespoon sugar.
• Bake in preheated oven for 5 minutes; reduce heat to 350 degrees F (175 degrees C) and continue baking until center of bread springs back when touched, 35 to 40 minutes.

Steps:

• In a large bowl, combine the flour, sugar, baking powder, salt and baking soda. Stir in nuts and orange zest. In a small bowl, beat the eggs, milk, orange juice and butter. Stir into dry ingredients just until moistened. , Pour into two greased 8x4-in. loaf pans. Bake at 350° for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes before removing to a wire rack to cool completely.

Steps:

• In a large bowl, combine lettuce, celery, onions and mandarin oranges. Set aside.
• Dressing: In a small bowl, whisk together vinegar, oil, parsley, sugar, red pepper flakes and salt. Season with pepper to taste. Pour over salad; toss to coat. Serve sprinkled with slivered almonds.

Steps:

• In a large bowl, combine the first five ingredients. Cut in butter until mixture resembles coarse crumbs. In another bowl, whisk the egg, milk and extract. Stir into crumb mixture just until moistened. Fold in oranges. , Fill greased or paper-lined miniature muffin cups two-thirds full. Bake at 350° for 15-20 minutes. Cool for 5 minutes before removing from pans to wire racks. Combine sugar and cinnamon. Dip tops of warm muffins in melted butter, then in cinnamon-sugar.

Steps:

• In a bowl, combine the sugar, oil and eggs; mix well. Stir in bananas and orange juice. Combine the dry ingredients; add to banana mixture, beating just until moistened. Stir in walnuts. Pour into 2 greased 8x4-in. loaf pans. , Bake at 325° until a toothpick inserted in the center comes out clean, 50-60 minutes. Cool for 10 minutes; remove from pans to a wire rack to cool completely. Freeze option: Securely wrap cooled loaves in foil; freeze. To use, thaw at room temperature.

Steps:

• In a large bowl combine the eggs and sugar.
• Beat until light and fluffy,about 2 minutes.
• In a small bowl sift together the flour, salt,and baking soda.
• Add the flour mixture to the egg mixture and stir until smooth.
• Add the remaining ingredients and mix well.
• Spoon into greased and floured 9 x 5-inch loaf pans.
• Bake at 325-degrees for 1 hour.
• Remove from pans immediately.
• Let stand for 24 hours before slicing.
• Makes 2 loaves.