Enjoy these delicious recipes, as the season speeds along.... I don't know about you...but I an feeling like I am a week behind schedule. I think the late Thanksgiving has me feeling that way. All the best to you as you plan your holidays and enjoy all that is December!
Xo
Karri
Saucy
Rosemary & Bourbon Holiday Appetizer
1 ½ cups ketchup
¾ cup bourbon
1 cup brown
sugar
1 tsp grated
onion
1 tsp dried rosemary
Pinch of salt
Directions:
Mix all the
ingredients together in a medium saucepan.
Cook slowly, at
a low simmer on the stove top, for at least two hours. Add mini cocktail sausages and meatballs;
simmer for 35 minutes more, until meats are hot and cooked through, serve. Garnish with fresh rosemary sprigs.
Orange Cranberry Quick Bread
2 cups
all-purpose flour
1 teaspoon
baking powder
¼ teaspoon
baking soda
¼ teaspoon salt
¾ cup
granulated sugar
1/3 cup
brown sugar packed firmly
1/3 cup sour
cream
2 eggs
lightly beaten
1 tablespoon
finely grated orange zest
1/2 cup
fresh orange juice
¼ teaspoon
orange extract-optional
5
tablespoons melted butter, slightly cooled
1 cup
chopped fresh cranberries
Directions:
Combine flour, baking soda,
baking powder and salt, set aside.
In a large bowl, or in a stand
mixer, mix sugars and zest for 1-2 minutes to release the oils from the
zest. Add the eggs, sour cream, juice,
extract, and melted butter. Add the
flour mixture to the wet mixture. Do not
over mix the batter. Fold in chopped cranberries and nuts (if using). Fill a (9-inch), loaf pan lined with
parchment paper and sprayed with non-stick cooking spray. Add the batter to the prepared loaf
pan. Batter will fill the pan to about
half way. Bake at 350 degrees for 50-55 minutes on the middle oven rack. Bake until a tester comes out cleanly from
the center or the internal temperature reaches 200-205 degrees. Remove from the
oven and let the bread rest in pan 5 minutes and turn out onto a cooling
rack. Option: Once cool drizzle with
glaze, allow glaze to dry.
For Muffins: Fill
Muffin tins with paper liners, or spay muffin tin with vegetable oil cooking
spray. Fill each cup ½ full. Bake 24-26 minutes or until tester comes out
clean. Cool in muffin tins, drizzle
glaze if desired. Makes
approximately 18 muffins.
OPTIONS:
½ cup chopped toasted walnuts or
pecans
Optional orange glaze drizzle: 3 tablespoons fresh orange juice, ¾ cup powdered sugar, 1
teaspoon finely grated orange zest.
Optional Crumb Topping or Filling: ¼ cup brown sugar, 1 Tablespoon
granulated sugar, 2 Tablespoons quick cook oats, 2 Tablespoons softened butter,
¼ cup flour, 1 tsp orange zest: mix until combined, (will look like wet sand)
Pour half of the batter into prepared pan, sprinkle a few tablespoons of the
crumb mixture evenly across batter, cover with remaining batter, and top with
the remaining crumb mixture and bake.
**For
smaller loaf pans or gift sized loaves: fill with batter to half way, place
paper loaf containers bake on a baking sheet.
Adjust the baking time to accommodate smaller loaves. (My small 5-inch loaves baked for 40 minutes
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