Type what you have

Ingredients

• ✓ orange zest
• corn muffin mix
• egg
• milk

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

Ingredients

• ✓ orange zest
• oat
• water
• ricotta cheese
• honey
• orange segment
• walnut
• brown sugar

Instructions

1. 1 In medium saucepan, bring water to a boil. Stir in oats. Cook uncovered over medium heat, 1 minute for Quick Oats, 5 minutes for Old Fashioned Oats, stirring occasionally until most of the liquid is absorbed. Stir in ricotta, orange zest, and honey. Top with orange segments, walnuts, and brown sugar.

By Quaker

Ingredients

• ✓ orange zest
• milk
• orange juice
• all-purpose flour
• white sugar
• baking powder
• baking soda
• salt
• egg
• butter
• vanilla extract

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

Ingredients

• ✓ orange zest
• banana
• pineapple
• carrot
• hemp seed
• ginger
• cinnamon
• coconut milk
• water

Instructions

1. 1 Place banana, pineapple, carrot, hemp seeds, ginger, orange zest, cinnamon, coconut milk, and water in a blender in the order listed; blend on high until creamy and smooth.

By elizabethanderson1

Ingredients

• ✓ orange zest
• egg
• milk
• butter
• all-purpose flour
• baking powder
• salt
• raisin
• walnut
• white sugar

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

Ingredients

• ✓ orange zest
• butter
• sugar
• egg
• all-purpose flour
• salt
• baking powder
• baking soda
• orange juice
• cranberry
• walnut

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

Ingredients

• ✓ orange zest
• butter
• sugar
• milk
• active dry yeast
• bread flour
• white sugar
• egg
• orange juice
• salt

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

Ingredients

• ✓ orange zest
• multigrain bread
• egg
• milk
• orange juice
• vanilla extract
• sugar
• salt
• cinnamon
• nutmeg
• butter

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

Ingredients

• ✓ orange zest
• all-purpose flour
• baking powder
• nutmeg
• white sugar
• egg
• butter
• milk
• raisin
• poppy seed
• rolled oat

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

Ingredients

• ✓ orange zest
• strawberry
• orange juice
• white sugar
• chia seed
• jar
• lid

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

Ingredients

• ✓ orange zest
• ✓ orange zest
• white sugar
• salt
• all-purpose flour
• milk
• vanilla yogurt
• olive oil
• egg
• orange juice
• egg
• sugar
• butter
• cottage cheese
• bread crumb
• butter

Instructions

1. 1 Mix 2 tablespoons of sugar, 1 teaspoon of orange zest, salt, and flour in a small bowl. Combine milk and yogurt in a separate bowl. Stir in olive oil and mix until smooth. Beat 4 eggs in a large bowl, then add orange juice. Stir in the yogurt mixture followed by the flour mixture. Beat until smooth. Allow batter to rest at room temperature for 1 hour.
2. 2 Beat 1 egg with 3 tablespoons of sugar, then add butter and cottage cheese, mixing until smooth. Stir in the bread crumbs and 1 tablespoon of orange zest. Refrigerate until the batter is ready.
3. 3 Lightly butter a 6 inch skillet, and heat over medium heat. For each crepe, pour 1/4 cup of the batter into the skillet, and immediately rotate the skillet until the batter evenly coats the bottom in a thin layer. Cook until the top of the crepe is no longer wet and the bottom has turned light brown. Run a spatula around the edge of the skillet to loosen; flip the crepe, and cook until the other side has turned light brown. Stack the crepes in a clean kitchen towel, placing waxed paper between each.
4. 4 Place 2 to 3 tablespoons of the filling onto the golden side of the crepe. Roll the crepe up and repeat until all the blintzes are made. Heat 2 tablespoons of butter in a large skillet and fry 4 to 5 blintzes at a time until golden brown, about 2 minutes on each side.

By Fr4v4shi

Ingredients

• ✓ orange zest
• pork shoulder
• fennel seed
• salt
• black pepper
• herb seasoning
• red pepper flakes
• nutmeg

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

Ingredients

• ✓ orange zest
• orange juice
• vegetable oil
• honey
• bread flour
• milk powder
• cinnamon
• allspice
• salt
• active dry yeast
• cranberry
• walnut

Instructions

1. 1 Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select cycle; press Start. If your machine has a Fruit setting, add the cranberries and nuts at the signal, or about 5 minutes before the kneading cycle has finished.

By Paula R

Ingredients

• ✓ orange zest
• coconut flour
• cinnamon
• zucchini
• egg
• maple syrup
• vanilla extract
• greek yogurt
• strawberry
• grape
• banana
• maple syrup

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
2. 2 Combine coconut flour and cinnamon in a bowl. Add zucchini, egg, 1 1/2 teaspoon maple syrup, and vanilla extract and mix well. Spread zucchini mixture into the form of a pizza crust on the prepared baking sheet.
3. 3 Bake in the preheated oven until zucchini "crust" is cooked through, about 15 minutes. Cool "crust".
4. 4 Spread yogurt onto zucchini "crust" and top with strawberries, grapes, banana, orange zest, and a drizzle of maple syrup.

By Athletic Avocado

Ingredients

• ✓ orange zest
• egg
• milk
• caraway seed
• dill weed
• butter
• corned beef
• sauerkraut
• swiss cheese
• thousand island dressing

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

Ingredients

• ✓ orange zest
• all-purpose flour
• baking powder
• salt
• white sugar
• vegetable oil
• egg
• orange juice
• cranberry

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

Ingredients

• ✓ orange zest
• french bread
• banana
• egg
• water
• milk
• vanilla extract
• orange liqueur
• butter
• confectioners' sugar

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

Ingredients

• ✓ orange zest
• orange juice
• egg
• vegetable oil
• all-purpose flour
• white sugar
• baking powder
• salt
• baking soda
• rhubarb

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

Ingredients

• ✓ orange zest
• all-purpose flour
• white sugar
• baking powder
• salt
• vegetable oil
• egg
• milk
• orange juice
• cranberry

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

Ingredients

• ✓ orange zest
• butter
• clove
• nutmeg
• cinnamon
• baking soda
• baking powder
• white sugar
• whole wheat pastry flour
• pumpkin puree
• canola oil
• buttermilk
• egg
• butter
• pecan
• cranberry
• maple syrup
• orange juice
• vanilla extract
• cinnamon
• ginger
• butter
• granny smith apple

Instructions

1. 1 To make the Apple-Cranberry Relish: Peel, core, and chop the apples into 1/4-inch pieces. Combine the chopped apples, 3 tablespoons butter, 1/2 teaspoon cinnamon, vanilla, orange juice, and 1/2 cup maple syrup in a saucepan. Cook over medium heat for about 3 minutes. Add the cranberries and cook 5-10 minutes until apples are tender and cranberries have softened.
2. 2 Remove apples and cranberries using a slotted spoon and set aside in a bowl. Simmer the apple syrup mixture until thick, about 8 minutes, stirring frequently. Remove from heat and stir in the remaining 1/4 cup maple syrup. Add the pecans and orange zest (if desired) to the apple-cranberry mixture.
3. 3 Preheat waffle iron according to manufacturer's instructions.
4. 4 Mix the eggs, buttermilk, canola oil, and pumpkin puree in a bowl, beating well. Combine the pastry flour, sugar, baking powder, baking soda, cinnamon, nutmeg, cloves, and ginger. Stir the flour mixture into the pumpkin mixture and mix until thoroughly combined. The batter should be pourable; add a tablespoon more buttermilk if necessary.
5. 5 Cook waffles according to manufacturer's instructions. Serve hot, topped with butter and apple-cranberry relish, with spiced apple syrup on the side.

By Amie

Ingredients

• ✓ orange zest
• flour
• white sugar
• baking powder
• salt
• baking soda
• butter
• orange juice
• egg
• cranberry
• walnut

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

Ingredients

• ✓ orange zest
• egg
• butter
• sugar
• orange juice
• water
• vanilla extract
• all-purpose flour
• baking powder
• baking soda
• salt
• walnut
• date

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

Ingredients

• ✓ orange zest
• brown sugar
• butter
• corn syrup
• pecan
• french bread
• orange juice
• milk
• sugar
• cinnamon
• vanilla extract
• egg white
• egg
• confectioners' sugar

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

Ingredients

• ✓ orange zest
• all-purpose flour
• white sugar
• baking powder
• salt
• butter
• cranberry
• walnut
• heavy cream
• egg
• heavy cream
• confectioners sugar
• orange juice
• orange extract

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

Ingredients

• ✓ orange zest
• cooking spray
• all-purpose flour
• sweet potato
• brown sugar
• milk
• vegetable oil
• egg
• baking powder
• cinnamon
• salt
• baking soda
• pineapple tidbit

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

Ingredients

• ✓ orange zest
• all-purpose flour
• baking soda
• salt
• nutmeg
• cinnamon
• baking powder
• egg
• white sugar
• zucchini
• vegetable oil
• walnut
• semisweet chocolate chip
• vanilla extract

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

Ingredients

• ✓ orange zest
• ✓ orange zest
• ✓ orange zest
• orange juice
• powdered sugar
• butter
• cream cheese
• butter
• cardamom
• sugar
• cranberry
• salt
• all-purpose flour
• butter
• egg
• orange juice
• sugar
• instant yeast
• milk

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

Ingredients

• ✓ orange zest
• milk
• water
• molasses
• white sugar
• butter
• fennel seed
• anise seed
• caraway seed
• cardamom
• salt
• active dry yeast
• water
• all-purpose flour
• rye flour
• butter

Instructions

1. 1 Heat milk in a medium saucepan until scalding, small bubbles form around edges, and just before reaches a boil; remove pan from heat. Stir in 1 cup water, molasses, sugar, 3 tablespoons butter, orange zest, anise seed, caraway seed, cardamom, and salt; steep and cool at room temperature for 30 minutes.
2. 2 Stir yeast into 1/4 cup warm water in a bread machine; let sit for 5 minutes. Add cooled milk-spice mixture to yeast mixture, then add all-purpose and rye flours. Run dough cycle according manufacturer's instructions.
3. 3 Grease two 9x5-inch loaf pans. When dough cycle complete, remove dough from machine; divide in half. Form into 2 loaves; place in the prepared loaf pans. Cover and allow to rise until your finger leaves a small dent when loaves poked, about 30 minutes.
4. 4 Preheat the oven to 375 degrees F (190 degrees C).
5. 5 Bake in the preheated oven until loaves sound hollow when tapped on the bottom, 35 to 40 minutes. Brush hot loaves with 3 tablespoons melted butter; cool before serving.

By WOLSELEY

Ingredients

• ✓ orange zest
• all-purpose flour
• white sugar
• baking powder
• kosher salt
• cinnamon
• nutmeg
• butter
• rhubarb
• heavy cream
• vanilla extract
• heavy cream
• turbinado sugar
• powdered sugar
• orange juice
• kosher salt

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

Ingredients

• ✓ orange zest
• cooking spray
• pumpkin
• ginger
• cinnamon
• clove
• brown sugar
• vegetable oil
• egg
• all-purpose flour
• baking powder
• salt
• baking soda
• confectioners sugar
• orange juice

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