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Fluffy Almond Breeze Blueberry Pancakes
Breakfast

Fluffy Almond Breeze Blueberry Pancakes

5.0

Prep
5 min
Cook
20 min
Total
25 min

Instructions

  1. 1 Preheat griddle to 350 degrees F or heat frying pan over medium heat until a fleck of water "dances" in the pan.
  2. 2 Whisk almond flour, sugar, salt, baking powder, and baking soda. Add egg, lemon juice, almondmilk, and oil. Whisk until combined (batter may be slightly lumpy).
  3. 3 Gently fold in desired amount of blueberries.
  4. 4 Cook pancakes immediately, flipping halfway, on griddle or in pan greased with cooking spray. Serve warm with syrup.

By Almond Breeze

Pineapple Upside-Down Pancakes with Vanilla Cream Sauce
Breakfast

Pineapple Upside-Down Pancakes with Vanilla Cream Sauce

Prep
10 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Heat cream, sugar, and vanilla for vanilla cream sauce in a saucepan over medium-high heat until boiling. Reduce heat and simmer, stirring frequently, until thickened, 2 to 4 minutes. Remove from the heat and pour into a small pitcher for serving. Set aside at room temperature until ready to serve.
  2. 2 Mix butter, cinnamon, and brown sugar for cinnamon butter together until well combined; set aside.
  3. 3 Stir pancake mix, milk, and eggs for pancakes together until blended. Let sit for 5 minutes.
  4. 4 Preheat a griddle to 350 degrees F (175 degrees C). Butter the surface, then working in batches as needed, ladle 1/2 cupfuls of batter for each pancake onto the hot griddle. Sprinkle a heaping tablespoon chopped pineapple on top of each one. Cook until the edges appear dry and the surface of the batter is no longer glossy, 2 to 4 minutes. Sprinkle a pinch or two of sugar onto each pineapple and flip. Cook until pancake is cooked through and pineapple is caramelized, another 2 to 4 minutes. Place pancakes on a plate in a warm oven and repeat the process to cook remaining pancakes.
  5. 5 Serve pancakes with a dollop of cinnamon butter and drizzle vanilla cream sauce over top.

By Nick Parker

Sheet Pan Buttermilk Pancakes
Breakfast American

Sheet Pan Buttermilk Pancakes

4.8

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a sheet pan (approx. 13 x18 inches) or jelly roll pan (12x17 inches) with parchment paper. Spray the parchment paper with cooking spray.
  2. 2 Combine baking mix, buttermilk, eggs, sugar, vanilla extract, and cinnamon in a large mixing bowl. Mix until the ingredients are well combined, but don't overmix. Pour batter onto the parchment paper-lined pan.
  3. 3 Bake in the preheated oven until lightly golden, 15 to 18 minutes.
  4. 4 Remove sheet pan from the oven. Lift the parchment paper with the pancake from the pan and set it onto a cutting board. Slice the pancake sheet into squares using a pizza cutter or into your desired shapes with a cookie cutter.

By fabeveryday

Pumpkin Cinnamon Rolls with Cream Cheese Frosting
Breakfast

Pumpkin Cinnamon Rolls with Cream Cheese Frosting

4.9

Prep
115 min
Cook
25 min
Total
140 min

Instructions

  1. 1 Place 1/4 cup butter in small sauce pan over medium high heat. Butter will begin to melt, foam, and crackle. Whisk continuously until butter begins to brown and smell similar to caramel. Immediately remove from heat and transfer to a bowl to cool for a few minutes while you make the dough.
  2. 2 In bowl of an electric mixture, add warm almond milk, yeast, and granulated sugar. Let sit for 5 minutes to activate the yeast. While the yeast is activating, whisk together flour, 2 tablespoons brown sugar, cinnamon, ginger, nutmeg, cloves, and salt together in a large bowl.
  3. 3 Once the milk is a bit foamy from the yeast add in 1/2 of the flour mixture, along with the pumpkin puree, egg, and cooled brown butter; stir with a wooden spoon until just combined. Then add in the rest of the flour and stir again until just combined. Place dough hook on your mixer and run on medium-low speed for about 8 minutes. Alternatively you can knead the dough by hand for about 10 minutes.
  4. 4 Grease a large bowl with oil or cooking spray. Add dough and turn over, making sure to coat it all with the oil. Cover with plastic wrap and a towel, then place in a warm place to rise for about 1 1/2 hours or until doubled in size.
  5. 5 In a small bowl, combine the filling ingredients: 1/4 cup softened butter, 2/3 cup brown sugar and cinnamon. Once dough is doubled in size, place onto a large surface dusted with flour. Punch dough down and roll into a 15x9-inch rectangle. Spread butter and cinnamon sugar mixture over the dough leaving a 1/2 inch border. Beginning at the 15 inch side, roll up tightly and pinch edges together to seal. Using a serrated knife, gently cut into 12 slices.
  6. 6 Grease the bottom of a 9x13-inch or 8x11-inch pan with butter or cooking spray (don't skimp). Place cinnamon roll slices in pan, cover with plastic wrap and let rise again for 30-45 minutes or until dough doubles in size. At this point you can decide if you want to bake them now or later. If later, you can stick them in the refrigerator overnight (covered well). When you are ready to bake the rolls, simply take them out of the 30 minutes prior to baking and bring to room temperature.
  7. 7 To bake, preheat oven to 350 degrees F. Bake for 20-25 minutes or until barely golden brown. Cool for 5-10 minutes. While cooling, make the frosting by combine cream cheese, powdered sugar, vanilla, cinnamon and 2 teaspoons almond milk in a medium bowl. Spread evenly over warm rolls. Enjoy!

By Almond Breeze

Dutch Apple Baby
Breakfast American

Dutch Apple Baby

3.9

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Preheat oven to 400 degrees F (200 degrees C).
  2. 2 Heat applesauce in a small saucepan over medium heat until hot but not boiling. Pour applesauce into blender. Add the eggs. Blend until combined; about 5 seconds. Add vanilla, sugar, salt and flour. Blend until evenly mixed. Add two tablespoons of melted butter. Blend another 30 seconds.
  3. 3 Heat oven-proof skillet on medium heat. Pour a tablespoon of melted butter into skillet and swirl it around to coat the bottom and sides of the pan. Immediately pour the batter into the skillet; place in middle rack of oven.
  4. 4 Bake until golden brown around the edges and the pancake is puffed, about 20 minutes.
  5. 5 Brush the last tablespoon of melted butter evenly over pancake. Sift powdered sugar over top, if desired.
  6. 6 Mix together 2 tablespoons flour, 1/4 cup sugar, and 1/2 teaspoon cinnamon in a small bowl. Cut in butter until mixture resembles coarse crumbs. Sprinkle over the Dutch Baby. Serve immediately.

By Mott's

Easy Pear Bread
Breakfast American

Easy Pear Bread

4.7

Prep
10 min
Cook
60 min
Total
80 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease two 8x4-inch loaf pans.
  2. 2 Beat sugar, oil, and eggs together in a large bowl until well combined. Stir in pears, pecans and vanilla extract.
  3. 3 In another bowl, combine flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Stir into pear mixture until well combined. Pour batter into the prepared loaf pans
  4. 4 Bake in preheated oven until a toothpick inserted in center of loaf comes out clean, about 1 hour. Cool in pans for 10 minutes before moving to a wire rack to cool completely.

By Anna

Glazed Yeast Doughnuts
Breakfast American

Glazed Yeast Doughnuts

3.8

Prep
20 min
Cook
35 min
Total
120 min

Instructions

  1. 1 Stir together scalded milk, sugar, and salt in a large bowl; set aside to cool until tepid. Dissolve yeast in warm water in a small bowl; let stand until creamy, about 5 minutes.
  2. 2 Stir together flour and nutmeg in a bowl. Add 2 cups flour mixture to milk mixture; beat until well-blended.
  3. 3 Stir yeast mixture into milk and flour mixture, then mix in butter and eggs. Mix in remaining flour mixture, 1/2 cup at a time. When dough is firm enough, turn it onto a floured surface and knead for 3 to 4 minutes. Place into an oiled bowl, cover, and allow dough to rise until doubled, 30 to 35 minutes.
  4. 4 Roll dough out on a lightly floured surface to 1/2-inch thickness. Cut into circles using a donut or round cutter. Set aside to rise until light, 30 to 40 minutes.
  5. 5 Heat 1-inch-deep oil in a deep, heavy frying pan to 375 degrees F (190 degrees C).
  6. 6 Fry donuts in hot oil a few at a time. Cook each side until golden brown, then remove to drain on paper towels. Glaze while warm, or sprinkle with sugar.
  7. 7 Stir together confectioners' sugar and 6 tablespoons milk in a bowl until smooth. Dip warm donuts into glaze; set aside to cool.

By sanah

Mochi Donuts
Breakfast American

Mochi Donuts

4.0

Prep
Cook
Total
80 min

Instructions

  1. 1 Combine rice flour, tapioca flour, sugar, baking powder, and salt in the bowl of a stand mixer fitted with the paddle attachment. Beat on low speed until combined, 1 minute. Add milk, butter, vanilla, and egg; beat on low speed until a smooth dough forms about 1 to 2 minutes (dough will be slightly sticky).
  2. 2 Lightly dust rice flour onto a clean work surface and turn dough onto surface. Divide dough into quarters and working in batches, roll dough quarters into 18-inch-long ropes about 1-inch wide.
  3. 3 Cut each rope into 1-inch pieces. Roll each piece into a ball, wetting hands as needed to help roll (about 72 each for 9 donuts).
  4. 4 Cut 9 square pieces of parchment paper, 5x5-inches, and place in a single layer on a baking sheet. Arrange 8 dough balls onto each piece parchment in a ring about 3 1/2 inches in diameter, connecting them side by side and using water to seal together.
  5. 5 Pour oil to a depth of 2 inches in a large Dutch oven; heat over medium-high to 350 degrees F (175 degrees C).
  6. 6 Place 3 dough rings, along with parchment, in hot oil. Remove parchment with tongs once dough floats to top of oil. Cook until golden and puffed, turning once halfway through, 2 to 3 minutes. Transfer to a wire rack lined with paper towels; cool 10 minutes. Repeat with remaining dough rings.
  7. 7 For the glaze whisk powdered sugar, 2 tablespoons milk, and vanilla together in a medium bowl. Mixture should be the consistency of heavy cream; add up to 1 tablespoon milk, 1 teaspoon at a time, as needed to adjust consistency. Dip tops of 4 or 5 doughnuts into the glaze; place on wire rack (with paper towel removed).
  8. 8 Stir 2 teaspoons dried fruit powder into remaining glaze. Dip remaining doughnuts in the glaze; transfer to wire rack and sprinkle with remaining fruit powder.

By Keaton Larson

Eggnog Cinnamon Rolls
Breakfast American

Eggnog Cinnamon Rolls

4.8

Prep
45 min
Cook
25 min
Total
265 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Combine sugar, yeast, salt, and 4 cups of the flour in the work bowl of a stand mixer fitted with the paddle attachment. Beat on low speed until just combined, about 15 seconds. With mixer running on low speed, add eggnog, sour cream, butter, and egg. Continue beating until dough forms, 1 to 2 minutes. Switch to a dough hook attachment. Beat on medium-low speed until dough is smooth and elastic, 6 to 9 minutes; gradually add remaining 1/2 cup flour, 1/2 to 1 teaspoon at a time, if necessary.
  3. 3 Place dough in a large bowl greased with cooking spray and turn to coat. Cover with a clean kitchen towel and let rise in a warm draft-free place until dough has doubled in size, 2 to 3 hours.
  4. 4 Spray a 13- x 9-inch pan with cooking spray. Lightly punch down dough. On a lightly floured surface, roll dough into an 18- x 10-inch rectangle.
  5. 5 For the filling spread 1/2 cup of butter over the dough. In a small bowl, stir together brown sugar, cinnamon, and nutmeg. Sprinkle evenly over butter.
  6. 6 Starting with one long side, roll dough into a log; pinch seam to seal.
  7. 7 Slice into 12 rolls.
  8. 8 Place rolls in the prepared pan. Cover, and let rise in a warm draft-free place until doubled in size, 1 hour to 1 hour and 15 minutes.
  9. 9 Preheat the oven to 350 degrees F (175 degrees C).
  10. 10 Bake in the preheated oven, uncovered, until golden brown, 25 to 30 minutes. Let cool in pan on a wire rack 15 minutes.
  11. 11 Add cream cheese and 4 tablespoons butter to the bowl of a stand mixer fitted with the paddle attachment; beat on medium speed until smooth, 1 to 2 minutes. Add powdered sugar, eggnog, and vanilla. Beat on medium speed until smooth, about 1 minute.
  12. 12 Drizzle glaze over warm rolls. Serve with freshly grated nutmeg sprinkled on top and any extra glaze, if desired.

By Ita Mac Airt

Sour Cream Blueberry Muffins
Breakfast American

Sour Cream Blueberry Muffins

4.9

Prep
25 min
Cook
20 min
Total
55 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease 16 muffin cups with cooking spray or line with paper liners.
  2. 2 Make topping: Combine flour, brown sugar, cinnamon, and salt in a small bowl. Cut butter into flour mixture with 2 knives or a pastry blender until crumbly. Set topping aside.
  3. 3 Make muffins: Whisk together 2 cups flour, baking powder, cinnamon, and salt in a large bowl, making a well in the center. Whisk together eggs, granulated sugar, and brown sugar in a separate bowl. Stir in sour cream, oil, and vanilla until well combined. Pour into well and stir until batter is just combined without overmixing. Toss blueberries with 1 tablespoon flour in a small bowl and gently fold into batter.
  4. 4 Spoon batter into the prepared muffin cups, filling each 3/4 full. Sprinkle each muffin with about 1 tablespoon topping.
  5. 5 Bake in the preheated oven until tops spring back when lightly pressed and muffins are lightly browned, 18 to 22 minutes. A toothpick inserted into the center of muffins should come out clean. Cool in the pan for 10 minutes. Transfer to a wire rack to cool completely.

By lutzflcat

Cinnamon Babka
Breakfast European

Cinnamon Babka

5.0

Prep
30 min
Cook
45 min
Total
235 min

Instructions

  1. 1 Combine flour, yeast, sugar, salt, and cinnamon in the work bowl of a stand mixer fitted with dough hook attachment; mix on low until combined. Add egg, warm water, butter, and vanilla; continue mixing on low until dough begins to come together, about 1 minute. Increase speed to medium and continue beating until dough is soft and smooth, about 5 minutes.
  2. 2 Spray a large bowl with cooking spray and set dough inside. Cover and let stand in a warm place (75 degrees F (23 degrees C)) until doubled in size, 1 1/2 to 2 hours.
  3. 3 Punch down the dough, and turn out onto a lightly floured surface. Roll into a 9x18-inch rectangle about 1/4-inch thick. Let rest, uncovered, at room temperature, about 10 minutes. Lightly spray a 9x5-inch loaf pan with cooking spray.
  4. 4 While the dough is resting, stir together sugar, flour, and cinnamon for the filling in a small bowl until combined. Stir in melted butter until mixture is smooth. If dough shrank while resting, re-roll into a 9x 18-inch rectangle. Spread filling in an even layer over the dough, leaving a 1/2-inch border around the edges.
  5. 5 Beginning with the long edge, roll dough gently into a log, pinching seam and ends to seal. Using a serrated knife, cut log in half lengthwise. With cut sides up, twist the two pieces together; tuck ends underneath and place into the prepared loaf pan. Whisk together egg yolk and 1 tablespoon water; gently brush egg wash over the dough.
  6. 6 Stir together flour, sugar, cinnamon, and salt for the topping in a bowl until combined. Using your fingers, work in cold butter until coarse crumbs form. Sprinkle topping evenly over the loaf. Loosely cover loaf and let rise in a warm place (75 degrees F (23 degrees C)) until doubled in size, about 1 hour.
  7. 7 Preheat the oven to 350 degrees F (175 degrees C). Bake uncovered in the preheated oven until babka is a deep golden brown and a thermometer inserted in the center registers 190 degrees F (87 degrees C), about 45 minutes. After about 25 minutes, cover babka with aluminum foil so surface does not get too dark.
  8. 8 Set the pan on a wire rack and allow to cool, 10 minutes. Remove from the pan; let cool slightly, about 20 minutes more. Serve warm. Recipe developed by Melissa Gray

By Diana Moutsopoulos

Pâte Sucrée
French

Pâte Sucrée

4.0

Prep
20 min
Cook
Total
275 min

Instructions

  1. 1 Whisk together egg yolks, cream, and vanilla in a small bowl until thoroughly combined; set aside. Process flour, sugar, and salt in a food processor until combined, about 3 seconds.
  2. 2 Add butter and pulse until a coarse meal forms, about 12 pulses. Add egg mixture and pulse until mixture starts to clump together, 10 to 12 pulses. Dough will be crumbly but should hold together when squeezed.
  3. 3 Transfer dough to a clean work surface, and press into a single mass. Divide dough evenly into 2 portions. Pat each half into a 1-inch-thick disk. Tightly wrap each dough disk in plastic wrap. Chill dough until firm, at least 2 hours or up to 24 hours.
  4. 4 Place 1 dough disk on a lightly floured work surface. Let dough sit at room temperature 10 minutes to soften. Lightly grease removable bottom only of a 9 1/2-inch tart pan with butter. Roll dough to a 13-inch circle, dusting dough with flour as needed to prevent sticking. Brush off excess flour from dough.
  5. 5 Carefully roll dough around rolling pin, then unroll over the prepared pan. Press dough into the bottom and up the sides of the pan, trimming any excess dough.
  6. 6 Alternatively, press dough into pan without rolling. Patch any cracks with excess dough.
  7. 7 Prick crust all over with a fork. Chill, loosely covered with plastic wrap, 1 hour.
  8. 8 While tart shell chills, preheat oven to 350 degrees F (175 degrees C).
  9. 9 Line crust with parchment and fill with pie weights or dried beans. Bake in the preheated oven until crust is golden around the edges, 15 to 20 minutes.
  10. 10 Remove weights and parchment. Return to the oven and continue to bake until the bottom of crust is golden brown and looks dry, 10 to 15 minutes.
  11. 11 Transfer tart shell to a wire rack and let cool completely, about 40 minutes.

By Elizabeth Mervosh

Best Madeleines (French Butter Cakes)
Dessert French

Best Madeleines (French Butter Cakes)

4.5

Prep
20 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Butter and flour 12 (3-inch) madeleine molds; set aside.
  2. 2 Melt butter and let cool to room temperature.
  3. 3 Beat eggs, vanilla, and salt in a small mixing bowl at high speed until light. Gradually add sugar and continue beating at high speed until mixture is thick and pale and ribbons form in bowl when beaters are lifted, 5 to 10 minutes.
  4. 4 Sift flour into the egg mixture, a third at a time, gently folding after each addition.
  5. 5 Add lemon zest and pour melted butter around the edge of the batter. Quickly but gently fold butter into the batter.
  6. 6 Spoon batter into molds; it will mound slightly above tops.
  7. 7 Bake until cakes are golden and the tops spring back when gently pressed with your fingertip, 14 to 17 minutes.
  8. 8 Use the tip of the knife to loosen madeleines from the pan; invert onto a rack. Immediately sprinkle warm cookies with granulated sugar.
  9. 9 Enjoy!

By Judy Farris

La Cremina del Caffe Partenopeo (Neapolitan Coffee Cream)
Pantry Italian

La Cremina del Caffe Partenopeo (Neapolitan Coffee Cream)

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Whisk sugar and hot espresso together in a small bowl; continue whisking, continuously, until a cream forms with a pale, caramel color, 5 to 6 minutes.

By Buckwheat Queen

Sparkling Apple Cider Mimosa
Drink

Sparkling Apple Cider Mimosa

3.0

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Add sugar and pumpkin spice seasoning to a bowl; mix.
  2. 2 Dip champagne flute rims in water, then season each rim with sugar and pumpkin spice mixture.
  3. 3 Add 1/2 cup of Domaine Ste. Michelle to each glass. Fill the rest of the glass with apple cider.

By Chateau Ste Michelle

Summer Strawberry Jam
Snack American

Summer Strawberry Jam

4.9

Prep
30 min
Cook
30 min
Total
780 min

Instructions

  1. 1 Inspect two ½-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.
  2. 2 Place strawberries in an 8-quart saucepan; gradually stir in pectin. Set over high heat; stir constantly until mixture comes to a full rolling boil that cannot be stirred down. Stir in sugar until dissolved; return to a full rolling boil. Boil hard for 1 minute, stirring constantly. Off heat, skim foam if necessary.
  3. 3 Pack jam into hot, sterilized jars, filling to within ¼ inch of the top. Run a clean knife or thin spatula around insides of jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
  4. 4 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
  5. 5 Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage. Store in a cool, dark area.

By Ball

Easy 3-Ingredient Vanilla Crème Brûlée
Dessert American

Easy 3-Ingredient Vanilla Crème Brûlée

4.0

Prep
5 min
Cook
45 min
Total
170 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (162 degrees C). Place two small ovenproof ramekins in a baking dish with a high rim.
  2. 2 Heat ice cream in a microwave-safe bowl in the microwave for 20-second intervals, stirring between, until melted. Let cool for 5 minutes.
  3. 3 Whisk egg yolks, one at a time, into melted ice cream until smooth and well combined. Pour evenly into the two ramekins in the baking dish. Carefully pour boiling water into the baking dish until halfway up each ramekin.
  4. 4 Bake in the preheated oven until set but still jiggly in the center, 40 to 50 minutes. Allow to cool completely, then wrap with plastic wrap and transfer to the refrigerator for at least 2 hours and up to 3 days.
  5. 5 When ready to serve, let the ramekins come to room temperature for 30 minutes. Sprinkle 1 tablespoon sugar evenly over each crème brûlée. Use a kitchen blow torch to heat sugar until golden and bubbly.

By Annie Campbell

Brandied Candied Walnuts
Appetizer

Brandied Candied Walnuts

4.5

Prep
5 min
Cook
20 min
Total
25 min

Instructions

  1. 1 Preheat oven to 350 degrees F.
  2. 2 In a bowl, toss 1 cup of sugar with remaining ingredients and mix well.
  3. 3 Pour mixture on to a cookie sheet, spread evenly, and bake for 20 minutes.
  4. 4 Remove from oven and sprinkle remaining 1 cup of sugar over the top and mix. Allow walnuts to cool before serving.

By California Walnuts

Pineapple Orange Sorbet
Dessert

Pineapple Orange Sorbet

4.4

Prep
20 min
Cook
10 min
Total
180 min

Instructions

  1. 1 In a medium saucepan, bring water and sugar to a simmer over medium high heat until sugar is dissolved.
  2. 2 In a food processor, puree pineapple with its juice until smooth. Transfer to a metal bowl, and stir in syrup, lemon juice, orange juice, and orange zest. Freeze until slightly firm, but not frozen.
  3. 3 Process mixture again in the food processor or beat with an electric mixer until smooth. Transfer to a freezer container and freeze until firm, about 2 hours.

By JENINE7

Orange Marmalade
Pantry European

Orange Marmalade

4.6

Prep
30 min
Cook
90 min
Total
720 min

Instructions

  1. 1 Slice off and discard tops and bottoms from oranges and lemon. Peel off and discard skin and pith of 3 of the oranges. Quarter all oranges and lemon lengthwise, then thinly slice into 1/8-inch slices, discarding seeds while slicing. Place all citrus slices in a large bowl and cover with water. Cover and refrigerate for at least 8 hours and up to 24 hours.
  2. 2 Pour orange and lemon slices along with water into a large stainless steel saucepan or Dutch oven. Bring to a boil over high heat. Once boiling, reduce heat to medium and simmer, uncovered, stirring occasionally, until orange rinds have softened and can be cut with a spoon with slight resistance, about 45 minutes, skimming any foam that rises to top during process.
  3. 3 Inspect four (½-pint) canning jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until orange marmalade is ready. Wash new, unused lids and rings in warm soapy water. Place a small plate in the freezer.
  4. 4 Add sugar to orange mixture and bring to a boil over high heat. Cook, stirring occasionally, until liquid has slightly reduced, bubbles are slightly larger in center, and a thermometer reads 220 degrees F (104 degrees C) about 40 to 45 minutes. Mixture will stay between 212 degrees F (100 degrees C) and 216 degrees F (102 degrees C) for the majority of this time and will rise to 220 degrees F (104 degrees C) when enough liquid has evaporated.
  5. 5 To test if marmalade consistency is correct, remove plate from freezer and spoon a small amount of marmalade onto plate. Return plate to freezer for 1 minute. Remove plate from freezer; pull a finger through marmalade and across plate. It should leave a clean trail. If marmalade is runny and does not leave a clean trail, return mixture in pot to a boil over medium-high, and return plate to freezer. Boil marmalade, stirring often, for 3 minutes. Remove from heat, and retest thickness using plate again; repeat if necessary until it reaches desired thickness.
  6. 6 Carefully pour marmalade evenly into the prepared canning jars. Let cool to room temperature, uncovered, about 3 hours. Seal jars. Chill until marmalade sets, at least 2 hours. Store in refrigerator for up to 2 weeks. Recipe developed by Marianne Williams

By Ita Mac Airt

Sparkling Chocolate Martini
Drink

Sparkling Chocolate Martini

4.8

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Combine creme de cacao, vodka, and vanilla-flavored vodka in a cocktail shaker. Secure lid on shaker and shake vigorously.
  2. 2 Spread sugar onto a flat plate wider than your martini glasses. Run the orange wedge along the lip of each martini glass to assure it's moistened all the way around; dip martini glasses in sugar to coat.
  3. 3 Divide remaining ice between the martini glasses. Strain the cocktail into the glasses.

By mayita

Instant Pot Vegan Rice Pudding
Dessert American

Instant Pot Vegan Rice Pudding

4.7

Prep
5 min
Cook
30 min
Total
35 min

Instructions

  1. 1 Combine almond milk, rice, sugar, and salt 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 18 minutes. Allow 10 to 15 minutes for pressure to build.
  2. 2 Release pressure using the natural-release method according to the manufacturer's instructions, about 10 minutes. Unlock and remove the lid. Stir in vanilla extract. Serve warm or chilled. Rice pudding will thicken as it cools.

By karenatlincoln

Banana Margaritas
Drink

Banana Margaritas

4.3

Prep
5 min
Cook
5 min
Total
10 min

Instructions

  1. 1 Sugar the rims of 4 large margarita glasses. To do so, pour sugar onto a small plate, moisten the rims of the glasses on a damp towel and press them into the sugar.
  2. 2 In a blender, combine tequila, limeade, triple sec and ice. Blend until smooth. Add bananas and blend again until smooth. Pour into glasses and serve.

By Todd S

Maple Meringues
Dessert American

Maple Meringues

4.0

Prep
15 min
Cook
60 min
Total
75 min

Instructions

  1. 1 Preheat the oven to 300 degrees F (150 degrees C). Line cookie sheets with parchment paper.
  2. 2 In a large glass or metal bowl, whip egg whites with cream of tartar until foamy. Gradually add white sugar and confectioners sugar 1 tablespoon at a time while continuing to whip to stiff glossy peaks. Mix in the maple extract. Spoon meringue onto the prepared cookie sheets in 1 inch circles.
  3. 3 Place in the preheated oven, and immediately reduce the temperature to 250 degrees F (120 degrees C). Bake for 50 to 60 minutes, until cookies are dry and easy to remove from the paper.

By ZBAYOU

Becel® Anything Goes Cookie Dough
Dessert

Becel® Anything Goes Cookie Dough

5.0

Prep
10 min
Cook
7 min
Total
19 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C). Combine flour, baking soda and salt in medium bowl; set aside.
  2. 2 Beat Becel® Original margarine with sugars in large bowl. Beat in eggs and vanilla until blended. Gradually add in flour mixture; beat just until blended. Add your choice of mix in's (i.e. chocolate chip, dried fruit, seeds, toffee bits, etc.). Drop by tablespoonfuls on ungreased baking sheets, 2-inches (5 cm) apart.
  3. 3 Bake 7 minutes or until edges are golden. Cool 2 minutes on wire rack; remove cookies from sheets and cool completely.

By Becel