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Strawberry-Orange Chia Jam
Breakfast American

Strawberry-Orange Chia Jam

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Place strawberries in a medium saucepan over medium heat. Add orange juice, sugar, and orange zest. Stir to combine and bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, for 10 minutes.
  2. 2 Add chia seeds and stir to combine. Simmer until jam starts to thicken, about 5 minutes more. Use a potato masher to break up large pieces for a smoother texture. Cool completely; jam will continue to thicken as it cools. Pour into the jar and refrigerate.

By France Cevallos

Healthy Blueberry Breakfast Smoothie
Breakfast American

Healthy Blueberry Breakfast Smoothie

4.6

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Blend blueberries, yogurt, orange juice, sugar, vanilla extract, and cinnamon together in a blender on low speed for 30 seconds; increase speed to high and blend until smooth, about 2 minutes. Add ice and blend on high until smooth, about 1 minute more.

By Lisa Marie

Orange Rhubarb Muffins
Breakfast American

Orange Rhubarb Muffins

4.5

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease muffin cups or line with paper muffin liners.
  2. 2 Stir together orange juice, beaten egg, oil, and orange zest in a large bowl until well combined. Combine flour, white sugar, baking powder, salt, and baking soda in a medium bowl until well mixed; stir into egg mixture until just combined. Fold in rhubarb until incorporated. Divide batter evenly into the prepared muffin cups.
  3. 3 Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 30 minutes.

By WSHARRIS62

Cranberry Muffins
Breakfast American

Cranberry Muffins

3.9

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C). Line a 12-cup muffin pan with paper liners.
  2. 2 Sift flour, baking powder, and salt into a bowl.
  3. 3 Beat sugar and vegetable oil in a large bowl with an electric mixer until light in color and well blended, about 3 minutes. Add egg and beat until smooth. Mix in orange juice and zest.
  4. 4 Add flour mixture in batches, stirring until just combined. Fold in cranberries.
  5. 5 Spoon batter into the prepared muffin cups, filling each 2/3 full.
  6. 6 Bake in the preheated oven until tops until tops are golden and a toothpick inserted in the center comes out clean, 20 to 25 minutes. Cool muffins in the pan briefly before transferring to a wire rack to cool completely.

By GINGER P

Easy Cranberry Orange Muffins
Breakfast American

Easy Cranberry Orange Muffins

4.7

Prep
15 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C). Grease 5 cups of a jumbo muffin tin or line with paper liners.
  2. 2 Whisk flour, sugar, baking powder, and salt together in a bowl until evenly blended.
  3. 3 Pour vegetable oil in a measuring cup. Add egg and enough milk to fill the cup; stir to combine. Pour oil mixture into flour mixture and mix to combine.
  4. 4 Stir in orange juice and orange zest. Fold in cranberries until batter is just combined.
  5. 5 Spoon batter into the prepared muffin cups, filling each about 1/2 way full.
  6. 6 Bake in preheated oven until tops are golden and a toothpick inserted in the center comes out clean, 15 to 20 minutes. Cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

By Kaley

Cranberry Orange Bread
Breakfast American

Cranberry Orange Bread

4.7

Prep
15 min
Cook
60 min
Total
85 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Preheat the oven to 350 degrees F (175 degrees C). Grease a 8x4-inch loaf pan.
  3. 3 Combine flour, sugar, baking powder, salt, and baking soda in a bowl. Stir butter into flour mixture until combined. Add orange juice, orange zest, and egg; mix well.
  4. 4 Fold in cranberries and walnuts. Spoon batter into the prepared pan.
  5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 75 minutes.
  6. 6 Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

By LaurasFaves

Blueberry Waffles with Fast Blueberry Sauce
Breakfast American

Blueberry Waffles with Fast Blueberry Sauce

4.6

Prep
10 min
Cook
25 min
Total
65 min

Instructions

  1. 1 Make the waffles: In a medium bowl, whisk together milk and egg yolks. Stir in flour, baking powder, and salt. Stir in melted butter and let stand for about 30 minutes.
  2. 2 Lightly grease and preheat a waffle iron according to the manufacturer's instructions.
  3. 3 Beat egg whites in a glass, metal, or ceramic bowl until stiff. Fold into batter with blueberries.
  4. 4 Working in batches, scoop portions of the batter onto the preheated waffle iron. Cook each waffle until golden brown and the iron stops steaming, 4 to 6 minutes.
  5. 5 Meanwhile, make the sauce: Stir blueberries, 1/4 cup orange juice, and honey together in a medium saucepan over medium heat. Bring to a boil.
  6. 6 Mix remaining 1/4 cup orange juice and cornstarch together in a small bowl; stir into the blueberry mixture. Cook, stirring constantly, until thickened. Serve warm over waffles.

By SWIZZLESTICKS

Blueberry Oat Muffins
Breakfast American

Blueberry Oat Muffins

4.5

Prep
25 min
Cook
20 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 12-cup muffin tin.
  2. 2 Combine oats and orange juice in a small bowl; set aside. Combine flour, ½ cup sugar, baking powder, salt, and baking soda in a bowl; stir in oil and egg until thoroughly blended. Stir in oat mixture; fold in blueberries. Spoon batter into the prepared muffin cups.
  3. 3 Combine 2 teaspoons sugar and cinnamon in a small bowl; sprinkle evenly over muffin tops.
  4. 4 Bake in the preheated oven until a knife inserted into muffin centers comes out clean, 18 to 20 minutes.

By Ricki Ethington

Sweet Potato and Orange Bread
Breakfast American

Sweet Potato and Orange Bread

4.4

Prep
20 min
Cook
120 min
Total
140 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Wash sweet potatoes, slice lengthwise and place on a lightly greased baking sheet. Bake in preheated oven until tender, about 30 minutes. Let cool, peel and mash.
  2. 2 In a large mixing bowl, beat together sugar, eggs and oil. Stir in orange juice and 2 cups mashed sweet potatoes. In a separate bowl, mix together flour, salt, baking soda, cinnamon, nutmeg, allspice and cloves. Stir flour mixture into egg/sweet potato mixture until just combined. Fold in pecans if desired. Pour batter into prepared pans.
  3. 3 Bake in preheated oven for 1 hour 25 minutes, or until golden brown and a toothpick inserted into center of a loaf comes out clean.

By Umm Asiyah

Date Orange Bread
Breakfast American

Date Orange Bread

4.6

Prep
15 min
Cook
60 min
Total
85 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
  2. 2 Combine orange juice, water, and orange zest in a liquid measuring cup.
  3. 3 Beat egg slightly in a bowl. Add butter and sugar; beat until smooth. Add orange juice mixture and stir to combine.
  4. 4 Combine flour, baking powder, baking soda, and salt in a separate bowl. Stir in walnuts and dates. Pour into batter and stir to moisten. Spoon into the prepared loaf pan.
  5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the loaf pan for 10 minutes, then turn out onto a wire rack and finish cooling.

By Carol

Banana-Stuffed Crepes with Hazelnut Sauce
Breakfast American

Banana-Stuffed Crepes with Hazelnut Sauce

Prep
20 min
Cook
4 min
Total
54 min

Instructions

  1. 1 Combine eggs, orange juice, white sugar sugar, and salt in a blender. Add flour 3 tablespoons at a time; blend until all flour is mixed in. Refrigerate for 30 minutes to allow air bubbles to settle.
  2. 2 Beat cream cheese, yogurt, and vanilla extract together in a bowl. Add confectioners' sugar a little at a time until blended.
  3. 3 Mix chocolate-hazelnut spread, milk, and butter together in a microwave-safe bowl. Heat in the microwave until combined and smooth, about 1 minute.
  4. 4 Heat a nonstick skillet over medium heat; spray with cooking spray. Pour enough batter into the skillet to cover the bottom; keep crepes thin. Cook until firm enough to flip, 2 to 4 minutes. Flip and cook 10 to 20 seconds more. Remove from pan. Repeat with remaining batter.
  5. 5 Place a crepe on a plate. Spread filling down the middle and layer banana slices on top. Fold crepe in thirds over the filling; pour hazelnut sauce over the crepe in a zigzag fashion.

By Stephen Williams

Orange Pecan French Toast
Breakfast American

Orange Pecan French Toast

4.6

Prep
20 min
Cook
35 min
Total
115 min

Instructions

  1. 1 In a small bowl, stir together the brown sugar, melted butter, and corn syrup. Pour into a greased 9x13 inch baking dish, and spread evenly. Sprinkle pecans over the sugar mixture. Arrange the bread slices in the bottom of the dish so they are in a snug single layer.
  2. 2 In a medium bowl, whisk together the orange zest, orange juice, milk, sugar, cinnamon, vanilla, egg whites, and eggs. Pour this mixture over the bread, pressing on the bread slices to help absorb the liquid. Cover and refrigerate for at least one hour, or overnight.
  3. 3 Preheat the oven to 350 degrees F (175 degrees C ). Remove the cover from the baking dish, and let stand for 20 minutes at room temperature.
  4. 4 Bake for 35 minutes in the preheated oven, until golden brown. Dust with confectioners' sugar before serving.

By SR

Cranberry-Orange Scones with Walnuts
Breakfast American

Cranberry-Orange Scones with Walnuts

4.8

Prep
25 min
Cook
15 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a heavy baking sheet with parchment paper.
  2. 2 Whisk flour, white sugar, baking powder, and salt together in a medium bowl; stir in orange zest. Cut in cold butter with 2 knives or a pastry blender until butter is pea-sized. Stir in cranberries and walnuts.
  3. 3 Beat ½ cup cream and egg together in a small bowl until well mixed; add to flour mixture. Stir with a spoon, or by hand, until just combined and dough comes together.
  4. 4 Divide dough in half; form into two ¾-inch thick circles. Cut each circle in half; cut each half into 3 triangular-shaped scones. Place scones on the prepared baking sheet; brush with remaining 2 tablespoons heavy cream.
  5. 5 Bake in the preheated oven until edges begin to brown slightly, 13 to 15 minutes.
  6. 6 Meanwhile, whisk confectioners' sugar, orange juice, and orange extract together in a small bowl until completely combined. Drizzle glaze over scones; serve warm.

By Jeannette

Blueberry Oatmeal Chia Seed Muffins
Breakfast American

Blueberry Oatmeal Chia Seed Muffins

4.5

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease 24 muffin cups or line with paper liners.
  2. 2 Sift flour, white sugar, baking powder, salt, and baking soda together in a large bowl; add oats and chia seeds.
  3. 3 Mix orange juice, applesauce, oil, and eggs together in a bowl; stir into flour mixture until batter is just combined. Fold blueberries into batter. Spoon batter into prepared muffin cups, filling 3/4-full.
  4. 4 Mix brown sugar and cinnamon together in a bowl; sprinkle over batter.
  5. 5 Bake in the preheated oven until tops spring back when lightly pressed, about 18 to 20 minutes.

By Ruth Cresswell Howes

Mini Pumpkin Muffins with Orange Drizzle
Breakfast American

Mini Pumpkin Muffins with Orange Drizzle

4.7

Prep
40 min
Cook
10 min
Total
50 min

Instructions

  1. 1 Preheat the oven to 425 degrees F (218 degrees C) with the oven rack in the center position. Coat 36 mini muffin cups with cooking spray.
  2. 2 Combine pumpkin purée, ginger, cinnamon, and cloves in a medium saucepan over medium heat; simmer until purée thickens enough to start sticking to the bottom, 6 to 8 minutes. Transfer hot purée to a large bowl; whisk in brown sugar and oil, then slowly beat in eggs until well combined.
  3. 3 Whisk flour, baking powder, salt, and baking soda together in a bowl; whisk into pumpkin mixture until just combined. Divide batter among the prepared muffin cups.
  4. 4 Bake in the preheated oven until tops are golden and a toothpick inserted into centers comes out clean, about 10 minutes. Cool muffins in the cups for 3 to 5 minutes, then transfer muffins to a wire rack.
  5. 5 Combine confectioners' sugar, orange juice, and zest in a small bowl until smooth; drizzle over warm muffins.

By USA WEEKEND columnist Pam Anderson

Rhubarb Scones
Breakfast American

Rhubarb Scones

5.0

Prep
15 min
Cook
15 min
Total
50 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  2. 2 Whisk flour, white sugar, baking powder, salt, cinnamon, and nutmeg together in a large bowl. Cut butter into flour mixture with a pastry blender until crumbly and mixture resembles small peas. Freeze for 10 minutes.
  3. 3 Fold frozen rhubarb into flour mixture. Whisk together 1 cup heavy cream, vanilla, and 1 teaspoon orange zest in a glass measuring cup. Make a well in center of flour mixture and pour cream mixture into well; stir just until dry ingredients are moistened (do not overwork the dough).
  4. 4 Turn the dough out onto a lightly floured surface. Gently press dough into an 8-inch round circle.
  5. 5 Cut the round into 8 wedges using a sharp knife. Place the scones 2 inches apart on the prepared baking sheet.
  6. 6 Brush scones with remaining 2 tablespoons heavy cream and sprinkle with turbinado sugar.
  7. 7 Bake in the preheated oven until golden brown, 15 to 20 minutes. Cool on a wire rack for 10 minutes.
  8. 8 Whisk together powdered sugar, remaining 1/2 teaspoon orange zest, 1 tablespoon orange juice, and a pinch of kosher salt. Add up to 1/2 tablespoon more orange juice 1/2 teaspoon at a time, if needed, to reach desired consistency. Drizzle glaze over warm scones and serve immediately.

By Pam Lolley

Poppy Seed Bread with Glaze
Breakfast American

Poppy Seed Bread with Glaze

4.8

Prep
15 min
Cook
60 min
Total
80 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease bottoms of two 9-inch loaf pans.
  2. 2 Mix flour, salt, baking powder, poppy seeds, 1 ½ teaspoons butter flavoring, oil, eggs, milk, sugar, vanilla, and almond flavoring together in a large bowl. Pour into prepared pans.
  3. 3 Bake in the preheated oven until a toothpick inserted into the center of the loaves comes out clean, about 1 hour. Cool loaves for 5 minutes, then poke holes in top of loaves; pour glaze over top of bread.
  4. 4 To make the glaze: Mix orange juice, 1/2 teaspoon butter flavoring, 1/2 teaspoon almond flavoring, and 1 teaspoon vanilla together in a bowl; stir in enough confectioners' sugar to make a smooth glaze.

By Christina Jun

Luscious Orange-Cranberry Sweet Rolls
Breakfast American

Luscious Orange-Cranberry Sweet Rolls

Prep
30 min
Cook
25 min
Total
195 min

Instructions

  1. 1 Place warm milk in the bowl of stand mixer fitted with the dough hook. Add yeast and 1 tablespoon sugar. Let sit until foamy, about 5 minutes. Add orange juice, egg, butter, and orange zest to the bowl. Mix for 1 minute on low speed.
  2. 2 Add 3 cups flour and salt. Start mixing on low speed for 1 minute, then increase speed to medium for 2 minutes. Add dried cranberries. Mix in remaining 1/4 cup flour if needed; dough will be sticky.
  3. 3 Transfer dough to a greased bowl, cover, and allow to rise for 1 1/2 hours.
  4. 4 While dough is rising, prepare the filling. Pour sugar into a medium bowl. Add orange zest and cardamom; work into the sugar with your fingers. Add softened butter and mix thoroughly. Set aside.
  5. 5 Turn dough out onto a large surface sprinkled with flour. Sprinkle more flour across the top. Roll into a large rectangle using a rolling pin. Spread the filling evenly over the rectangle. Roll up tightly from 1 long side. Cut log in half using a serrated knife. Cut each half in two so that the log is now quartered. Cut each quarter into 3, for 12 rolls total.
  6. 6 Place rolls into a lightly greased pan. Cover and let rise for 45 minutes.
  7. 7 Preheat the oven to 350 degrees F (175 degrees C). Place the pan of rolls on a foil-lined baking sheet in case any of the filling spills over.
  8. 8 Bake in the preheated oven until golden, about 25 minutes.
  9. 9 Meanwhile, make the orange icing. Whip cream cheese and butter in a medium bowl with an electric mixer. Add powdered sugar and mix for 1 minute. Add orange juice and zest. Continue mixing until icing is smooth and spreadable. Place in the refrigerator until rolls are ready.
  10. 10 Remove rolls from the oven and cover immediately with icing.

By Diana71

High Five Orange Rolls
Breakfast American

High Five Orange Rolls

4.5

Prep
40 min
Cook
25 min
Total
695 min

Instructions

  1. 1 Dough: Whisk milk, water, and sugar together in a small bowl. Sprinkle yeast over mixture. Let stand until yeast begins to bubble and get foamy, about 5 minutes. Whisk in egg, juice, butter, pudding, and extract.
  2. 2 Whisk flour and salt together. Stir flour mixture into orange mixture, adding more flour 1 tablespoon at a time if dough is too sticky. When dough comes together, turn out onto a lightly floured surface and knead until smooth and elastic, 8 to 10 minutes.
  3. 3 Place dough in an oiled bowl and cover with a clean cloth. Let rise in a warm place until doubled in size, about 1 1/2 hours.
  4. 4 Filling: Mix butter, zest, and extract together in a small bowl until smooth. Set aside. Grease a baking sheet, or cover with parchment paper.
  5. 5 Turn dough out on a floured surface and roll out into a 24x12-inch rectangle. Spread filling evenly over dough, then sprinkle with sugar. Roll the dough into a spiral, beginning on a long side. Cut dough into 18 rolls, 1/2-inch thick. Arrange rolls, cut-side up, on the prepared baking sheet. Cover with plastic wrap and refrigerate overnight.
  6. 6 Preheat the oven to 350 degrees F (175 degrees C).
  7. 7 Remove the plastic wrap from rolls and let rise in a warm place, about 30 minutes.
  8. 8 Bake in the preheated oven until golden brown, 25 to 30 minutes. Let cool slightly before frosting.
  9. 9 Frosting: Cream together cream cheese, and butter until smooth. Stir in confectioners' sugar and extract. Add milk a little at a time until frosting is smooth and spreadable. Spread frosting over rolls.

By Rae

Cranberry Orange Rolls
Breakfast American

Cranberry Orange Rolls

4.3

Prep
45 min
Cook
30 min
Total
165 min

Instructions

  1. 1 Combine warm milk, yeast, and 1 teaspoon white sugar in a small bowl until sugar is dissolved; set aside until yeast begins to form a creamy foam, about 5 minutes.
  2. 2 Whisk eggs and cooled melted butter together in a bowl; set aside.
  3. 3 Whisk 2 cups all-purpose flour, whole wheat flour, ½ cup white sugar, and 1 teaspoon salt together in a large bowl; add yeast mixture and stir gently to combine. Add egg mixture; stir until a sticky dough forms.
  4. 4 Turn dough out onto a lightly floured surface; knead in remaining ½ cup all-purpose flour, a little at a time, until no longer sticky. Continue kneading until smooth and elastic, 8 to 10 minutes, adding more all-purpose flour if necessary. Place dough into a greased bowl and turn to coat. Cover bowl and let rise in a warm, draft-free place until doubled in volume, 1 to 2 hours.
  5. 5 Meanwhile, combine cranberries, brown sugar, orange juice, orange zest, cornstarch, 1 teaspoon vanilla extract, cinnamon, cloves, nutmeg, and ¼ teaspoon salt in a saucepan over medium heat; cook, stirring constantly, until mixture begins to bubble and thicken slightly, about 5 minutes. Remove filling from heat; cool to room temperature.
  6. 6 Line a 9x13-inch baking pan and a 6-inch cake pan with parchment paper. Lightly grease pans.
  7. 7 Turn dough out onto a lightly floured surface; roll into a rectangle approximately 21x14 inches. Place cranberry filling on dough leaving a ½-inch border on all sides. Roll dough up, starting at a long side. Pinch ends to seal dough; lay seam-side down on a cutting board. Cut into 15 rolls, each about 1 ¼-inch thick, using a very sharp or serrated knife. Place rolls, cut-sides up, in the prepared pans, 12 in the baking pan and 3 in the cake pan.
  8. 8 Loosely cover pans and let rolls rise until doubled in volume, 30 to 45 minutes.
  9. 9 Preheat the oven to 350 degrees F (175 degrees C).
  10. 10 Bake in the preheated oven until rolls are golden brown on top, 22 to 27 minutes. Cool in the pans 3 to 5 minutes before transferring to a serving plate.
  11. 11 Whisk confectioners' sugar, heavy cream, 1 teaspoon vanilla extract, and 1 pinch salt together in a bowl until smooth. Add more cream to thin or more confectioners' sugar to thicken, as needed. Pour glaze over slightly warm rolls before serving.

By Kim