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Orange Johnny Cake
Breakfast American

Orange Johnny Cake

4.0

Prep
5 min
Cook
25 min
Total
30 min

Instructions

  1. 1 Preheat oven to 400 degrees F (200 degrees C). Lightly grease an 8x8 inch baking pan.
  2. 2 In a large bowl, stir together muffin mix, egg, milk and orange zest. Pour batter into prepared pan.
  3. 3 Bake in preheated oven for 20 to 25 minutes, until golden brown.

By MARCIEP

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

Chef John's Breakfast Sausage Patties
Breakfast American

Chef John's Breakfast Sausage Patties

4.7

Prep
15 min
Cook
10 min
Total
505 min

Instructions

  1. 1 Place pork, fennel seeds, orange zest, salt, black pepper, Italian seasoning, red pepper flakes, and nutmeg into a bowl and stir very lightly with a fork to combine. Do not overmix. Cover and refrigerate overnight.
  2. 2 Check seasonings before using: Shape about 2 teaspoons sausage into a small patty and fry until brown in a skillet over medium heat. Let cool 1 to 2 minutes and taste for seasoning.
  3. 3 Cover a cutting board with plastic wrap. Divide sausage into 6 equal pieces, roll into a balls, and wrap each ball with plastic wrap. Press flat into patties and discard plastic.
  4. 4 Place a heavy skillet, such as a cast iron skillet, over medium-high heat. Cook patties in hot skillet until meat is no longer pink in the center and the sausage is browned, about 3 minutes per side. Serve immediately.

By John Mitzewich

Leftover Corned Beef Omelet
Breakfast American

Leftover Corned Beef Omelet

5.0

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Whisk together eggs, milk, caraway seeds, dill, and orange zest.
  2. 2 Melt butter in a nonstick pan over medium-low heat. Swirl to coat the pan, then pour in the egg mixture. Cover and cook until the eggs are almost set, 3 to 5 minutes.
  3. 3 While the eggs are cooking, heat the corned beef and sauerkraut in a microwave until moderately hot, 30 to 60 seconds.
  4. 4 Distribute the hot corned beef, hot sauerkraut, and Swiss cheese over the eggs. Cover, turn off the burner, and allow the cheese to melt.
  5. 5 Loosen the eggs from the pan using a rubber spatula and carefully fold in half over the fillings. Gently slide the finished omelet onto a plate and top with Thousand Island dressing.

By Marcia

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

Banana Stuffed French Toast
Breakfast American

Banana Stuffed French Toast

4.4

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Create a pocket about 2/3 of the way into each slice of bread by cutting along an edge. Fill pockets with 2 or 3 banana slices each.
  2. 2 In a medium bowl, beat together eggs, water, milk, vanilla extract, orange liqueur and orange zest. Dip the bread slices in the mixture, allowing slices to become saturated.
  3. 3 Melt butter in a medium skillet over medium heat. Place a few slices at a time in the skillet, and cook, turning once, until both sides are golden brown. Dust with confectioners' sugar to serve.

By Sherbg

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

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

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

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

Sweet Potato-Pineapple Breakfast Bread
Breakfast American

Sweet Potato-Pineapple Breakfast Bread

3.5

Prep
15 min
Cook
55 min
Total
70 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Spray a 9x5-inch loaf pan with cooking spray.
  2. 2 Beat 1 cup flour, sweet potatoes, brown sugar, milk, vegetable oil, eggs, baking powder, cinnamon, orange zest, salt, and baking soda together in a bowl using an electric mixer until batter is smooth, about 2 minutes. Stir remaining 1 cup flour into batter; fold in pineapple. Pour batter into prepared loaf pan.
  3. 3 Bake in the preheated oven until a knife inserted in the center of the bread comes out clean, 55 to 60 minutes.

By gooeee

Chocolate Chip Orange Zucchini Bread
Breakfast American

Chocolate Chip Orange Zucchini Bread

4.7

Prep
20 min
Cook
50 min
Total
70 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease two 9x5-inch loaf pans.
  2. 2 Sift flour, baking soda, salt, nutmeg, cinnamon, and baking powder together into a bowl; set aside.
  3. 3 Beat eggs together in a bowl with an electric mixer until light and fluffy; beat in sugar until well blended. Stir in zucchini, oil, walnuts, chocolate chips, orange zest, and vanilla extract until well combined; blend in flour mixture. Divide batter between the prepared loaf pans.
  4. 4 Bake in the preheated oven until a toothpick inserted into centers comes out clean, about 50 minutes. Cool slightly in the pans before removing loaves from the pans. Chill loaves in the refrigerator before slicing.

By Jules Paulus

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

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

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

Lemon and Orange Yogurt Muffins
Breakfast American

Lemon and Orange Yogurt Muffins

4.7

Prep
20 min
Cook
20 min
Total
50 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin with cooking spray.
  2. 2 Combine almonds, 2 tablespoons sugar, 1 tablespoon lemon zest, 1 tablespoon orange zest, honey, and almond extract in a small mixing bowl until crumbly. Set topping aside.
  3. 3 Stir melted butter, 2 tablespoons lemon zest, and 1 tablespoon orange zest together in a small bowl. Stir yogurt, 1 cup sugar, eggs, and vanilla extract together in another small bowl until evenly blended.
  4. 4 Whisk flour, almond flour, baking powder, and salt together in a large bowl. Add butter and yogurt mixtures. Beat with an electric hand mixer on low speed until just combined.
  5. 5 Spoon batter into the prepared muffin cups, filling each almost to the top. Spoon on the almond topping and sprinkle with turbinado sugar.
  6. 6 Bake in the preheated oven until tops spring back when lightly pressed and a toothpick inserted in the center comes out clean, 18 to 20 minutes. Cool in the tin for 10 to 15 minutes. Remove from pan and allow to cool on a wire rack.

By lutzflcat

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

Tasty Vegan Cinnamon Rolls
Breakfast American

Tasty Vegan Cinnamon Rolls

5.0

Prep
35 min
Cook
20 min
Total
175 min

Instructions

  1. 1 Combine soy milk with apple cider vinegar; let sit for 5 minutes.
  2. 2 Combine water, sugar, and yeast for dough in a food processor fitted with the metal blade; pulse 4 times or until just combined. Remove the blade, scraping yeast mixture into the bowl. Let stand for 5 minutes.
  3. 3 Insert the short plastic dough blade. Add 1/2 cup of the flour and process for 2 minutes. Add 4 more cups flour, mashed potatoes, soy milk-vinegar mixture, sugar, soy yogurt, melted vegan butter, orange zest, salt, and baking soda; process for 2 minutes. Add remaining 1 cup flour and process until a dough forms and comes together to hold its shape, about 2 more minutes.
  4. 4 Transfer dough to a well-greased bowl; turn to coat all sides. Cover with plastic wrap and let rise in a warm, draft-free place until doubled in size, 1 to 1 1/2 hours.
  5. 5 Meanwhile, mix brown sugar, pecans, vegan butter, and cinnamon for filling together in a bowl. Lightly grease a 9x13-inch baking pan.
  6. 6 Punch dough down and turn out onto a lightly floured surface. Roll into a 10x18-inch rectangle. Spread evenly with filling, leaving a 1-inch border around the top and bottom. Starting at one of the long sides, roll dough jelly-roll fashion. Cut into 12 equal slices and arrange in the prepared baking pan. Cover with plastic wrap and let rise in a warm, draft-free place for about 30 minutes.
  7. 7 Preheat the oven to 400 degrees F (200 degrees C).
  8. 8 Bake rolls in the preheated oven until golden brown, 17 to 20 minutes. Remove rolls from the oven and invert onto a baking sheet. Invert again onto a serving platter and let cool, 20 to 30 minutes.
  9. 9 While the rolls are cooling, beat cream cheese substitute until smooth. Mix in powdered sugar and soy milk until smooth.
  10. 10 Spread glaze on rolls. Serve warm.

By Tori Farbisz

Carrot, Apple, and Zucchini Muffins
Breakfast American

Carrot, Apple, and Zucchini Muffins

4.5

Prep
30 min
Cook
20 min
Total
50 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Coat 24 muffin cups with cooking spray.
  2. 2 Stir zucchini, carrots, and apple together in a large bowl. Mix in yogurt, sucralose and brown sugar blend, eggs, applesauce, skim milk, canola oil, lemon zest, and orange zest until thoroughly combined.
  3. 3 Whisk all-purpose flour, whole wheat flour, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice in a separate bowl. Gently stir dry ingredients into wet ingredients until just combined. Fold walnuts into batter. Pour batter into prepared muffin cups.
  4. 4 Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes.

By Judith Fowler

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

Creamsicle Pancakes
Breakfast

Creamsicle Pancakes

4.7

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Stir milk, orange juice, and orange zest together in a bowl. Mix flour, sugar, baking powder, baking soda, and salt together in a separate large bowl. Whisk egg, butter, and vanilla extract into the orange juice mixture. Whisk orange juice mixture into flour mixture until smooth batter forms.
  2. 2 Heat a lightly oiled skillet over medium-high heat. Drop batter in 1/4-cup spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

By Jamie Mallery

Nut and Fruit Bread
Breakfast

Nut and Fruit Bread

4.8

Prep
10 min
Cook
55 min
Total
85 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x5-inch loaf pan.
  2. 2 Beat egg in a small bowl. Mix in milk and melted butter; set aside.
  3. 3 Sift flour, baking powder, and salt into a large bowl. Add raisins, walnuts, sugar, and orange zest; mix well. Blend in egg mixture until flour is just moistened. Transfer batter to the prepared pan and allow to rest for 20 minutes.
  4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 55 to 60 minutes. Turn bread out onto a wire rack and cool for several hours before slicing.

By Carol

Cranberry Orange Walnut Bread
Breakfast

Cranberry Orange Walnut Bread

4.7

Prep
40 min
Cook
60 min
Total
100 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease three 8x4-inch loaf pans. Line bottoms with parchment paper, if desired.
  2. 2 Beat the butter and sugar with an electric mixer in a large bowl until light and fluffy. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Stir in the orange zest.
  3. 3 Sift together the flour, salt, baking powder and baking soda. Add to the egg mixture, alternating with orange juice.
  4. 4 Coarsely chop the cranberries.
  5. 5 Pour the flour mixture into the mixing bowl alternately with the orange juice, mixing until just incorporated. Fold in the chopped cranberries and walnuts, mixing just enough to evenly combine. Divide the batter evenly among prepared pans.
  6. 6 Bake in the preheated oven for 30 minutes. Check for browning: cover the tops with aluminum foil to prevent them from becoming too dark. Bake until a toothpick inserted in the center of the loaves comes out clean, about 30 minutes more. Cool on wire racks.

By Heather

Orange Buns
Breakfast

Orange Buns

4.7

Prep
45 min
Cook
20 min
Total
170 min

Instructions

  1. 1 Stir butter and 1 teaspoon sugar into the hot milk until butter is melted. When mixture is lukewarm, stir in yeast and set aside for 5 minutes.
  2. 2 When mixture is creamy, transfer to a large mixing bowl. Mix in 2 cups of bread flour. Add 1/2 cup sugar, eggs, orange juice, orange zest, and salt and beat until combined. Add remaining flour, mixing well after each addition, until it pulls away from the sides of the bowl.
  3. 3 Knead for about 10 minutes. Transfer dough to a greased bowl, cover with plastic wrap, and let rise until doubled, about 1 hour. If time permits, you can punch dough down, cover it, and let it rise again.
  4. 4 Transfer dough to a lightly floured work surface. Cut dough into 3 balls, cover with plastic wrap, and let rest for 10 minutes.
  5. 5 Preheat oven to 375 degrees F (190 degrees C). Lightly grease two baking sheets or line with parchment paper.
  6. 6 Shape each piece of dough into braided loaves or buns; place on baking sheets. Let rise until doubled, about 30 minutes.
  7. 7 Bake until rolls or loaves are golden brown, 10 to 12 minutes for individual buns, about 20 minutes for braids. Frost rolls, if desired (see Cook's Note) or sprinkle with confectioners' sugar.

By DeeDee Henderson

Apres Ski French Toast
Breakfast

Apres Ski French Toast

4.5

Prep
5 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Place bread in a flat bottomed dish. Whisk together the eggs, milk, orange juice, orange zest, vanilla, sugar, salt, cinnamon, and nutmeg in a mixing bowl. Pour egg mixture over bread, and refrigerate until bread absorbs the liquid, about 10 minutes.
  2. 2 Melt butter in a large non-stick skillet over medium heat. Place bread into skillet. Cook until golden, about 3 minutes per side.

By Paula Bee

Double Oat Raisin Poppyseed Muffins
Breakfast

Double Oat Raisin Poppyseed Muffins

3.6

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Preheat oven to 400 degrees F (200 degrees C). Grease 6 muffin cups or line with paper muffin liners.
  2. 2 In a mixing bowl, mix flour, baking powder, nutmeg, sugar, and orange peel. In a separate bowl, mix eggs, margarine, and milk.
  3. 3 Stir flour mixture into the wet ingredients until just moist. Stir in raisins, poppy seeds, and oats; mix well. Spoon batter into prepared muffin pan; fill muffin cups about 3/4 full.
  4. 4 Bake in preheated oven for 20 minutes, until a toothpick inserted into center of muffin comes out clean. Serve warm.

By Rach Force