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Grandma's Easter Bread
Breakfast Italian

Grandma's Easter Bread

4.5

Prep
25 min
Cook
70 min
Total
190 min

Instructions

  1. 1 Combine 5 cups flour, 1 cup plus 2 tablespoons sugar, Romano cheese, cinnamon, and salt in a large bowl; stir well and set aside.
  2. 2 Stir warm water and yeast together in a small bowl. Set aside until dissolved and bubbly, 5 to 10 minutes.
  3. 3 Zest and juice orange into a large bowl. Stir in melted butter, eggs, and vanilla extract until well combined. Stir in yeast mixture. Add flour mixture gradually, stirring as you go.
  4. 4 Turn dough onto a lightly floured surface and knead for 8 to 10 minutes, adding up to 1 extra cup of flour as needed to keep dough manageable. Transfer to an oiled bowl, cover, and let rise until almost doubled in size, about 30 to 60 minutes.
  5. 5 Punch dough down, cover and let rise again until almost doubled in size, 30 to 60 minutes.
  6. 6 Preheat the oven to 300 degrees F (150 degrees C). Grease two 8-inch round loaf pans.
  7. 7 Cut dough into 2 equal pieces and shape into loaves. Place in the prepared pans, cover, and let rise again until almost doubled in size, 30 to 60 minutes.
  8. 8 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 70 minutes. Remove from the oven and let cook on a wire rack.

By Baritone Bob

Orange-Cranberry Marmalade
Breakfast

Orange-Cranberry Marmalade

5.0

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Cut off both ends of the zested orange, and cut orange in half. Peel halves and remove the white core.
  2. 2 Place orange sections and cranberries in a food processor. Pulse until orange is mostly pulp, using roughly 5 three-second pulses.
  3. 3 Combine the orange-cranberry mixture, zest, sugar, and water in a medium saucepan. Bring to a gentle boil and simmer, stirring frequently, for 15 minutes. Let marmalade cool.
  4. 4 Pour marmalade into a glass jar with a tight-fitting lid. Chill completely in refrigerator before serving.

By Goat Berry Kitchen

Cucumber Orange Carrot Juice
Breakfast

Cucumber Orange Carrot Juice

4.1

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Peel orange and save a 1x1-inch piece of the peel. Place orange, orange peel piece, carrots, and cucumber in a blender; pour in water. Blend until desired consistency is reached; add sugar and lemon juice. Blend until smooth, 1 to 3 minutes.

By mamicha

Orange-Apricot Jam
Breakfast

Orange-Apricot Jam

Prep
15 min
Cook
25 min
Total
100 min

Instructions

  1. 1 Mix apricots, sugar, orange zest, and lemon juice in a very large pot. Bring to a boil over medium heat. Simmer, stirring occasionally and skimming any scum off the top, until apricots look glassy and the liquid thickens, 20 to 25 minutes.
  2. 2 Spoon the jam into 3 pint jars, leaving 1/4 inch of space at the top. Seal jars and let the jam cool to room temperature, 1 to 2 hours, before transferring to the refrigerator.

By Bones

Warm Winter Citrus Dessert
Breakfast

Warm Winter Citrus Dessert

4.1

Prep
20 min
Cook
5 min
Total
35 min

Instructions

  1. 1 Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
  2. 2 Place the grapefruit sections, orange sections, and pineapple chunks into an 8x8-inch baking dish. Stir the brown sugar and butter together in a small bowl, and scatter the butter mixture evenly across the fruit.
  3. 3 Broil the fruit until the sugar is bubbly, 5 to 6 minutes. Allow to cool for several minutes before serving warm.

By Dianemwj

Crunchy Pineapple Smoothie
Breakfast American

Crunchy Pineapple Smoothie

3.5

Prep
5 min
Cook
Total
10 min

Instructions

  1. 1 Place boiling water in a bowl and add green tea; allow to steep for 5 minutes.
  2. 2 Blend orange, pineapple, and kiwi fruit together in a blender. Remove tea bag from tea and add tea to orange mixture; blend. Add yogurt and blend until smooth.

By Alexandria Sanders

Orange Bread II
Breakfast

Orange Bread II

4.0

Prep
20 min
Cook
55 min
Total
75 min

Instructions

  1. 1 Preheat oven to 325 degrees F (165 degrees C). Line a 5x9 inch loaf pan with aluminum foil. Lightly grease the foil.
  2. 2 In a bowl, sift together the flour, baking powder, baking soda, and salt. In a separate bowl, beat together the butter, honey, egg, and orange zest until creamy. Alternately stir the flour mixture and orange juice into the butter mixture. Fold in the pecans, and transfer to the prepared loaf pan.
  3. 3 Bake in preheated oven until a knife inserted in the center comes out clean, about 55 minutes.

By REDIRG

Vegan Gingerbread Scones
Breakfast

Vegan Gingerbread Scones

5.0

Prep
20 min
Cook
20 min
Total
50 min

Instructions

  1. 1 Preheat oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper.
  2. 2 Juice the orange into a measuring cup; add enough water to reach 8 ounces. Stir in chia seeds and molasses. Set wet mixture aside until gelled, about 10 minutes.
  3. 3 Place flour, sugar, cinnamon, ginger, cream of tartar, baking soda, nutmeg, allspice, and salt in the bowl of a food processor. Pulse until just combined, about 30 seconds. Cut chilled coconut oil into 8 pieces; add to flour mixture and pulse until mixture resembles wet sand, about 30 seconds.
  4. 4 Pour wet mixture into food processor and pulse briefly until the dough starts to stick together, about 1 minute. Scrape dough into large bowl. Add pecans and knead 5 or 6 turns to distribute them in the dough.
  5. 5 Transfer dough to a lightly floured surface; cut into 2 equal portions. Pat or roll each portion into a 1-inch thick round. Cut into 8 wedge-shape pieces and place on the prepared baking sheet.
  6. 6 Bake in the preheated oven until the tops of the scones are firm and edges look dry, about 20 minutes.

By Kameron

Instant Pot Butternut Squash Breakfast Bowl
Breakfast

Instant Pot Butternut Squash Breakfast Bowl

4.0

Prep
10 min
Cook
16 min
Total
31 min

Instructions

  1. 1 Place coconut milk, squash, maple syrup, cinnamon, rosemary, ginger, nutmeg, and salt, in that order, in a multi-functional pressure cooker (such as Instant Pot). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.
  2. 2 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Use an immersion blender or hand mixer to blend mixture. Divide among bowls and top with pistachios, cranberry sauce, and orange zest.

By Angela Sackett Superhotmama

Oatmeal Pancakes with Apple Maple Sauce
Breakfast

Oatmeal Pancakes with Apple Maple Sauce

4.3

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Combine apples, water, and orange juice in a small pot; bring to a boil and reduce heat to medium-low. Stir 1 teaspoon vanilla extract and cinnamon into apple mixture. Simmer, stirring frequently, until apples are light golden and most of the liquid is absorbed, 20 to 25 minutes. Stir maple syrup into apples and reduce heat to low.
  2. 2 Beat flour, oats, milk, egg, coconut oil, 2 teaspoons vanilla extract, sucralose, baking powder, and salt together in a bowl until batter is just-combined.
  3. 3 Heat a lightly oiled griddle over medium-low heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 5 minutes. Flip and cook until browned on the other side, 3 to 4 minutes. Repeat with remaining batter. Serve finished pancakes with hot apple-maple sauce.

By Jennifer Vaughn

Blueberry Orange Bran Muffin
Breakfast

Blueberry Orange Bran Muffin

4.7

Prep
25 min
Cook
15 min
Total
60 min

Instructions

  1. 1 Preheat an oven to 375 degrees F (190 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
  2. 2 Combine the oat bran and wheat bran in a large bowl. Stir in sour cream and milk. Allow mixture to stand for 10 minutes. Combine flour, baking powder, baking soda, brown sugar, and salt in a separate bowl. Gently stir blueberries into the flour mixture, carefully coating all the blueberries with flour. Stir vegetable oil, orange juice and zest, egg, and vanilla extract into the bran mixture. Combine flour mixture with the wet ingredients until just blended. Drop batter into lined muffin cups.
  3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

By THE HOOVE

Cranberry-Orange Scones
Breakfast American

Cranberry-Orange Scones

3.6

Prep
20 min
Cook
15 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C).
  2. 2 Combine flour, butter, white sugar, baking powder, salt, and orange zest in the bowl of a food processor; pulse until butter is pea-sized or smaller.
  3. 3 Pour buttermilk and 1/2 of the orange juice in slowly, with the processor running, until dough is sticky and all flour is absorbed. Mix in dried cranberries until evenly distributed. Reserve remaining orange juice for the glaze.
  4. 4 Place dough on a lightly floured surface and gently roll to a thickness of about 1 inch. Cut dough into 12 triangles with a knife (or use a biscuit cutter for circles) and transfer to a baking sheet.
  5. 5 Bake in the preheated oven until golden brown, about 15 minutes.
  6. 6 While the scones are baking, combine reserved orange juice and 1 cup powdered sugar for glaze. Stir to desired consistency, adding more powdered sugar as needed.
  7. 7 Remove scones from the oven and let sit for 5 minutes to cool. Transfer to a plate and drizzle with orange glaze.

By Michelle Hoile

Jumbo Orange-Cranberry Muffins
Breakfast American

Jumbo Orange-Cranberry Muffins

4.4

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line 12 jumbo-sized muffin cups with paper liners.
  2. 2 Whisk flour, salt, and baking soda together in a bowl; set aside.
  3. 3 Combine cranberries, 1 tablespoon sugar, and orange zest in another bowl; toss until cranberries are evenly coated. Set aside.
  4. 4 Beat eggs in a large separate bowl; gradually beat in remaining sugar while constantly beating. Slowly beat in oil while constantly beating; stir in vanilla. Stir in flour mixture alternately with sour cream. Gently fold in cranberry mixture and 2 tablespoons orange juice.
  5. 5 Divide batter among the prepared muffin cups.
  6. 6 Bake in the preheated oven until a toothpick inserted into centers comes out clean, about 30 minutes, rotating tins after 20 minutes.

By canesmojo

Orange Pumpkin Loaf
Breakfast American

Orange Pumpkin Loaf

4.6

Prep
30 min
Cook
60 min
Total
100 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan.
  2. 2 Cut orange into wedges; remove and discard seeds. Pulse orange with peel in a food processor until finely ground; set aside.
  3. 3 Cream sugar and butter together in a large bowl until smooth. Beat in eggs one at a time; stir in pumpkin, water, and ground orange.
  4. 4 Mix flour, baking soda, salt, baking powder, cinnamon, and cloves together in another large bowl. Stir into sugar-butter mixture until just moistened. Fold in nuts and raisins. Spoon into the prepared loaf pan.
  5. 5 Bake for 1 hour in the preheated oven, or until a toothpick inserted near the center comes out clean. Let stand 10 minutes, then remove from pan, and cool on a wire rack.

By Carol

Tsoureki (Greek Easter Bread)
Breakfast Greek

Tsoureki (Greek Easter Bread)

Prep
45 min
Cook
40 min
Total
145 min

Instructions

  1. 1 Combine milk, sugar, and butter in a saucepan over low heat and warm to 112 degrees F (44 degrees C). Remove from heat. Stir in yeast and wait for mixture to bubble.
  2. 2 Place flour in a large bowl. Add yeast mixture, whole eggs, egg white, chopped almonds, apricots, orange zest and juice, lemon zest, and mahlepi. Mix together. Knead dough until well mixed, adding extra flour if necessary until dough is only slightly sticky. Set dough aside until doubled in size, about 1 hour.
  3. 3 Combine egg yolk and 1/4 cup milk in a bowl and place in the refrigerator.
  4. 4 Preheat the oven to 350 degrees F (175 degrees C).
  5. 5 Knead risen dough to expel bubbles and divide into 2 equal parts. Divide each half into 3 equal balls. Roll each ball into a rope about 18 inches long. Braid 3 ropes to make a loaf and tuck the ends underneath and place on a baking sheet. Repeat with remaining 3 ropes to form a second loaf. Brush egg yolk mixture on top of each loaf and sprinkle with slivered almonds. Brush again with egg yolk mixture.
  6. 6 Bake in the preheated oven until loaves are brown and sound hollow when tapped on the bottom, about 40 minutes.

By breadlover

Spicy Gluten-Free Chicken and Cheddar Waffles with Blackberry-Maple Syrup
Breakfast American

Spicy Gluten-Free Chicken and Cheddar Waffles with Blackberry-Maple Syrup

4.3

Prep
35 min
Cook
35 min
Total
70 min

Instructions

  1. 1 Muddle 4 blackberries in the bottom of a microwave-safe glass serving jar. Add chile powder and red pepper flakes, then maple syrup; stir syrup briskly until well combined.
  2. 2 Place chicken in a large, shallow baking dish. Drizzle with orange juice and season liberally with salt and pepper. Refrigerate until needed. Whisk orange zest with coconut flour, almond flour, garlic, and paprika. Set dredging mixture aside.
  3. 3 Mix gluten-free flour, baking powder, rosemary, thyme, and sea salt together in another bowl to start the waffle batter.
  4. 4 Preheat the oven to 400 degrees F (200 degrees C). Preheat a waffle iron according to manufacturer's instructions and spray with cooking spray.
  5. 5 Beat butter and maple syrup together in a bowl using an electric mixer until creamy. Add eggs 1 at a time. Gradually add the gluten-free flour mixture and milk in 3 alternating batches. Stir in Cheddar cheese just until combined. Pour batter into the preheated waffle iron. Cook until crisp and deeply brown, 6 to 8 minutes per waffle. Place waffles on a baking sheet and keep warm in the preheating oven while preparing chicken.
  6. 6 Line another baking sheet with parchment paper. Gently shake excess orange juice off each chicken tender and press all sides into the reserved coconut flour mixture. Place coated chicken on the prepared baking sheet. Remove waffles from oven and keep warm.
  7. 7 Bake chicken in the preheated oven, flipping halfway, until browned on both sides, about 20 minutes total. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  8. 8 Microwave syrup until warm, about 1 minute. Top each waffle with a warm chicken tender or two and a handful of blackberries. Drizzle with the warmed spicy maple syrup.

By Angela Sackett Superhotmama

Orange Semifreddo
Dessert Italian

Orange Semifreddo

5.0

Prep
20 min
Cook
3 min
Total
563 min

Instructions

  1. 1 Pour orange juice into a saucepan. Sprinkle gelatin powder on top. Let stand until softened, about 1 minute. Place over low heat; stir constantly until granules are completely dissolved, about 3 minutes. Remove from heat and allow to cool, about 1 hour.
  2. 2 Beat egg whites in a glass, metal, or ceramic bowl until foamy. Gradually add sugar, continuing to beat until stiff peaks form. Combine egg yolks and sugar in a large bowl; beat using an electric mixer until pale and fluffy. Set aside.
  3. 3 Beat cream in a chilled glass or metal bowl using an electric mixer until soft peaks form. Fold into the large bowl with the egg yolk-sugar mixture, followed by the stiff egg whites. Fold orange-gelatin mixture and orange extract into the large bowl with the egg yolk-cream mixture.
  4. 4 Pour mixture into a mold and freeze 8 hours to overnight. When it's time to serve, dip mold in hot water to loosen bottom and sides; turn out onto a serving plate. Decorate with orange wedges.

By Crjssy

Neapolitan Struffoli
Dessert Italian

Neapolitan Struffoli

5.0

Prep
45 min
Cook
15 min
Total
60 min

Instructions

  1. 1 Combine flour, lemon zest, orange zest, baking powder, and salt together in a food processor; pulse to combine. Mix eggs and sugar together in a separate bowl; add 1/3 cup olive oil and vanilla extract and beat again. Mix together with flour mixture using hands to knead.
  2. 2 Line a baking sheet with parchment paper. Heat frying oil in a deep saucepan over medium heat until the temperature reaches 375 degrees F (190 degrees C), about 5 minutes.
  3. 3 Transfer dough to a floured work surface; continue to knead sticky dough with floured hands. Flatten dough into a thin loaf about 10 inches long. Cut long ropes from the loaf, then slice ropes into 1/2-inch pieces and transfer to the prepared baking sheet.
  4. 4 Fry dough pieces in batches in the hot oil until golden brown, about 2 minutes. Transfer to a plate lined with paper towels.
  5. 5 Heat honey in a saucepan until warm and fluid, about 1 minute. Pour hot honey over struffoli and toss to coat. Sprinkle with multi-colored sprinkles.

By FestivelySouthern

Chef John's Porchetta
Dinner Italian

Chef John's Porchetta

4.6

Prep
20 min
Cook
75 min
Total
585 min

Instructions

  1. 1 Place pork roast on a work surface. Use a sharp knife to make a lengthwise cut about 1 inch from the edge of the meat, slicing down but not cutting through. Open the meat flat along the cut. Keeping the knife parallel to the cutting board, continue to slice the roast open so you can unroll it into a large, flat piece. (You can also ask your butcher to butterfly the roast for you.) When the meat is unrolled, make small slashes through any connective tissue or extra-thick parts so the roast is as even in thickness as possible.
  2. 2 Drizzle cut surface with 2 teaspoons olive oil. Rub oil into meat and generously season with 2 teaspoons kosher salt, black pepper, sage, rosemary, orange zest, garlic, and crushed fennel seeds. Press seasonings in firmly with your hand, roll up the pork roast, and tie the roast in several places with kitchen twine.
  3. 3 Place the pork roast on a rack, set the rack on a plate, and sprinkle meat with remaining 1 teaspoon salt. Refrigerate the roast uncovered for 8 hours or overnight to dry the surface.
  4. 4 Preheat oven to 450 degrees F (230 degrees C). Lightly oil a baking dish and place roast into dish. Rub meat with 2 teaspoons olive oil.
  5. 5 Bake in the preheated oven until outside is seared, 15 minutes. Reduce oven heat to 250 degrees F (120 degrees C) and continue to roast until an instant-read meat thermometer inserted into the center of the roast reads 145 degrees F (65 degrees C), about 1 hour more. Loosely cover roast with foil and let rest for 10 minutes. Slice thinly to serve.
  6. 6 Mash anchovy fillet in a small bowl and add red pepper flakes, white wine vinegar, and Italian parsley. Stir to combine. Serve drizzled on pork.

By John Mitzewich

Italian Fig Cookies
Dessert Italian

Italian Fig Cookies

4.5

Prep
25 min
Cook
10 min
Total
35 min

Instructions

  1. 1 To make the dough: Beat 3 cups of sugar and butter together in a medium bowl until light and fluffy. Add eggs, vanilla, and salt; mix well. Blend in flour and baking powder by hand, then knead dough until smooth and workable. Add enough milk to reach a soft, workable consistency. (This takes time and effort, but you'll know the dough is ready when it becomes smooth).
  2. 2 To make the filling: Place chopped figs, raisins, chopped orange, and chopped apple in a food processor; pulse until the mixture is finely chopped but still has texture. If the mixture is too dry or thick, mix in up to 1 cup of water, if desired. Transfer to a bowl and stir in chopped pecans, ½ cup sugar, and cinnamon, then knead everything together by hand until combined. The mixture will be sticky.
  3. 3 Preheat the oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper.
  4. 4 Roll out a portion of the dough into a thin sheet on a lightly floured surface. Spoon a line of fig mixture down the center. Dampen the edges of the dough with water and fold over the filling, sealing fig filling inside. Cut the filled strip into 2-inch pieces or to your desired length. Make 2 or 3 slits in the top of each cookie to allow steam to escape. Arrange cookies on prepared baking sheets; repeat with remaining dough and filling.
  5. 5 Bake cookies in the preheated oven until edges are golden brown, about 10 to 15 minutes. Cool on baking sheet briefly before transferring to a wire rack to cool completely.

By Mary Jo