Oranges, whether you use the whole orange or just the juice and zest, are so refreshing and flavorful in baking. I remember my mother making an orange bread loaf. I thought it was so unique because it used the fresh orange zest. The flavor was so distinct along with the bread being wonderfully moist. This recipe was one that has remained with me over the years. When I came across this recipe for orange rolls it naturally caught my attention. After I read through numerous reviews, I realized there was some history behind them as well. It seems that the original recipe was called ‘Orange Butter Coffee Cake’ and was the $5000. prize winner in Pillsbury’s 16th Grand National Bake Off by Mrs. Lawrence Hoerig of Mequon, Wisconsin. Originally it had toasted coconut in the sugar/orange zest filling and more sprinkled over the top after it was baked.
Before there was The British Baking Show, Cupcake Wars etc. etc., there was the Pillsbury Bake-Off® Contest. The legendary baking competition was introduced in 1949 in honor of Pillsbury’s 80th birthday and as an effort to promote Pillsbury™ Best® flour. At the heart of the Bake-Off was the desire to create an opportunity for American homemakers to not only share their beloved recipes, but to also share the stories that go along with them.
Originally called the Grand National Recipe and Baking Contest, 1949’s inaugural Bake-Off received thousands of entries from across the country. Pillsbury Best flour was a required ingredient in all recipe submissions and there were six categories that participants could enter: breads, cakes, pies, cookies, entrees and desserts. If participants submitted a seal from the Pillsbury Best flour they used in the recipe, their prize money could be doubled.
A panel of Pillsbury home economists eventually narrowed the entries down to 100 finalists. Each finalist was invited to the live competition at the Waldorf-Astoria hotel in New York City to make their recipe in hopes of winning the $25,000 grand prize. Before contestants could prepare their recipes, electricians installed 100 oven stations in a Waldorf-Astoria ballroom. In order to power all those ovens, the hotel actually had to tap into the electrical supply for the New York City subway system! Interesting!
Since its inception in 1949, the Bake-Off has inspired thousands of people to submit their original recipes and Pillsbury has awarded millions of dollars in prizes. Over time, the contest’s rules and regulations adapted to reflect evolving food trends and American culture.
I included the original recipe & a picture from the 1949 Bake-Off at the Waldorf-Astoria in New York City at the bottom of the blog/recipe.
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Orange Rolls w/ Sour Cream Butter Glaze
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Instructions
Dough
In a small dish, dissolve yeast in lukewarm water. Let stand for 5 minutes to allow yeast to activate.
In a large bowl, combine yeast mixture, 1/4 cup sugar, 6 Tbsp melted butter, eggs, sour cream & salt until smooth. Gradually add 2 cups of the flour, 1/2 cup at a time, & combine until mixture is smooth. Gradually add remaining 1 (1/4) cups flour until it creates a soft dough (you may NOT need all of the flour).
Turn the dough onto a lightly floured surface & knead until smooth & elastic (about 5 minutes). Place in a lightly buttered bowl, turning to butter the top. Cover & let rise in a warm place for 1 1/2 hours or until almost doubled in bulk.
Combine the orange zest & 3/4 cup dark brown sugar in a bowl & stir until well combined. Set aside. Line a 9-inch springform pan with parchment paper. Set aside.
When dough has risen, turn it onto a lightly floured surface & cut it evenly into 3 pieces. Roll each one into a rectangle with a thickness of 1/4-inch. Divide orange-zest/sugar mixture between the 3 pieces & lightly spread evenly.
Starting from the longest side, roll each piece jelly-roll style. Slice a 1 1/2-inch long piece off each ends of the rolls. Cut the middle part of each roll into 4 triangles.
In the middle of the springform pan, arrange cut ends of the rolls around each other to form a circle, placing the cut sides down. Arrange the cut triangles to completely surround the middle circle. Cover the pan with plastic wrap & a tea towel & allow to rise in a warm place for about 1 hour or until the rolls are almost doubled in size.
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Bake rolls about 30-40 minutes or until baked & golden in color. Remove the rolls from the oven & start the glaze.
Glaze
Stir sugar, sour cream, butter orange juice & a pinch of salt together in a medium pan over medium heat. Bring to a boil & stir constantly for 3 minutes. Remove from heat.
Pour the glaze evenly over warm rolls.
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Recipe Notes
- Orange Butter Coffee Cake
$5000 prize winner in Pillsbury’s 16th Grand National Bake Off
Makes one large coffee cake.
Soften in a mixing bowl 1 pkg. dry yeast in 1/4 cup warm water.
Stir in
- 1/4 cup sugar
- 1 tsp. salt
- 6 Tbsp. melted butter
- 2 eggs
- 1/2 cup dairy sour cream
Gradually add 2 3/4 to 3 all purpose flour, beating well after each addition.
Cover and let rise in a warm place, 85 to 90 degrees, until doubled; about 2 hours.
Combine:
- 3/4 cup sugar,
- 3/4 cup coconut and
- 2 Tbsp. grated orange rind.
Knead dough on a well-floured board about 15 times. Roll out half of the dough in 12″ circle. Brush with 1 Tbsp. melted butter. Sprinkle with half of the coconut mixture. Cut into 12 pie-shaped wedges. Roll up, starting with the wide end and rolling to a point. Repeat with the remaining half of the dough. Place rolls point side down in a well greased 13×9″ pan. Cover and let rise until light and doubled; about one hour. Bake at 350 degrees for 25 to 30 minutes until golden brown. Pour glaze over hot coffee cake and sprinkle with 1/4 cup coconut. Cool in pan.
Orange Glaze.
Combine in a saucepan 3/4 cup sugar, 1/2 cup dairy sour cream, 2 Tbsp. orange juice and 1/4 cup butter. Boil 3 minutes, stirring occasionally.
I find the aroma of the hot cross buns baking so intoxicating. Brion & I have always loved these soft, spicy little buns. Each year, at Easter time, I really enjoy making some version of Easter bread or buns (of course, trying to make it just a bit better than the year past). While I was giving this some thought, I read a comment where someone was complaining that they had too many hot cross buns leftover from Easter. Is there really such a thing as having too many hot cross buns … seriously!
While hot cross buns are now sold and enjoyed throughout the year, they were once reserved for Good Friday alone. There is no one clear explanation … some theories rest in Christian symbolism while there are also more than a few stories that indicate hot cross buns were baked on Good Friday for superstitious reasons.
Every year I like to try and make a different version of these traditional, seasonal treats. This year I’m going with some dried blueberry lemon hot cross buns. Should be good!
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Dried Blueberry Lemon Hot Cross Buns
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Buns
In a small dish, dissolve 1 Tbsp sugar in lukewarm water. Sprinkle yeast over the surface. Do not stir. Let stand for 15 minutes.
In a large bowl, mix together 1/2 cup sugar & lemon zest with fingers. Add flour, salt & cinnamon & mix well. Add prepared yeast along with melted butter, egg & egg white. Combine with a fork then add blueberries & citron.
On a lightly floured surface, knead dough for about 10 minutes. If dough is quite sticky add a LITTLE more flour.
Cover & allow to sit in a draft-free, warm place for 30-40 minutes.
Line pan with parchment paper or butter a 7x11-inch baking dish. Divide the dough into 12 equal parts & form into balls. Place them in the prepared pan & let rise for about an hour or until doubled in size.
Whisk together egg wash & lightly brush over buns before baking.
Before buns are finished rising, preheat oven to 350 F. Bake buns for about 30-35 minutes.
Remove from pan & let rest on a wire rack for about 15-20 minutes before piping on the glaze crosses.
Glaze
Mix together powdered sugar, milk & vanilla (if using) until smooth. You will want this to be quite a stiff glaze so only add enough milk to bring it to a thick consistency. Pipe crosses onto the tops of the slightly warm buns. A Ziploc bag with a corner snipped off works well for this small job.
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A bagel for breakfast is the best way to start the day. A bagel fills you up in a way that a piece of bread never could, the chewy and dense texture just feels right in the mouth. And if it’s a salmon and avocado bagel with a poached egg and tomato as well …. perfect!
This recipe will work with all sorts of bagels … plain, cheese, onion, garlic, multigrain, pretty much any savory bagel will do. Toppings for a sandwich like this are very personal. Roasted salmon combined with the fresh flavors of tomato and avocado to go with the poached egg and chewy bagel.
It is the roasted garlic mayo and red onion that really makes this breakfast bagel sandwich sing! The fresh red onion flavor and hint of garlic meshes perfectly with the creamy mayonnaise to make a truly wonderful topping!
If you like all these ingredients, this bagel sandwich will taste like pure heaven!
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Breakfast Bagel 'FEAT' (fish, egg, avocado, tomato) Sandwich
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Instructions
Salmon
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Place the salmon on a baking sheet, leaving a little room between each piece. Drizzle each salmon fillet with ½ teaspoon of olive oil and sprinkle with salt & pepper.
Put the salmon in the oven & set a timer for 8 minutes. When the timer goes off, take the salmon out of the oven & let it rest for a few minutes. It will be very tender, the flesh will have turned opaque, and there will be only a few tiny spots of white showing. Slice each portion in half.
Poached Eggs
Bring a pot of water to a gentle boil, then salt the water. Meanwhile, crack an egg (or 2) into a small cup. With a spoon, begin stirring the boiling water in a large, circular motion. When the water is swirling like a tornado, add the eggs. The swirling water will help the egg white wrap around itself as it cooks.
Cook for about 2 1/2 to 3 minutes. Using a slotted spoon, remove the egg (or eggs) to a dish.
Bagels
Slice bagels, lightly butter & toast on a griddle. Spread the toasted bagel with roasted garlic mayo. Assemble the sandwich by layering with roasted salmon, red onion, tomato slices, salmon, avocado slices & poached egg. Top with remaining bagel half if you wish or serve it on the side.
Recipe Notes
- In a 400 F. oven, salmon needs to bake for 4 minutes per ½ inch of thickness.
- ½ inch fillet – 4 minutes
- 1 inch fillet – 8 minutes
- 1 ½ inch fillet 12 minutes
Tourtiere is a traditional French-Canadian meal enjoyed by many people throughout Canada. There is no one correct filling; the meat depends on what is regionally available. In coastal areas, fish such as salmon is commonly used, whereas pork, beef and game are often included inland. The name derives from the vessel in which it was originally cooked, a tourtiere.
No matter what the meats used, or the presence or absence of potato, bold seasoning is the rule for all varieties. The four original spices used in the classic tourtiere are cinnamon, cloves, allspice and nutmeg. Like so many of these recipes that have been ‘handed down’ over generations, each family alters it to suit their taste.
While the smell and flavor are unique, they aren’t difficult to like. The flavors are ultimately simple and comforting and you probably have most of the ingredients on hand often.
This version of tourtiere replaces mashed potatoes with apples as well as using apple juice in the filling. It presents an interesting twist on the classic version.
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Pork & Apple Tourtiere Galette w/ Cranberry Chutney
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Pastry
In a bowl, whisk together flour, baking powder & salt. Cut in butter until it resembles small peas. In a 1/2 cup measure, place 1 tsp vinegar & fill it nearly to the top with ICE water. Pour the mixture all at once over the flour mixture, mixing quickly, until dough pulls away from sides of the bowl. This should only take a couple of minutes; DO NOT OVER MIX PASTRY. Wrap in plastic wrap & place in fridge until ready to roll out.
Chutney
Place all chutney ingredients in a large saucepan. Bring to a simmer & cook on low heat until cranberries pop & fruit is soft, about 15-20 minutes. Adjust seasonings, or sweetness to your taste. Remove from heat & allow to cool for a few minutes. Place chutney in a food processor & pulse a couple of times to make a sauce-like consistency. Remove from processor & allow to cool. Store in a jar in the fridge until ready to serve with tourtiere.
Tourtiere
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In a saucepan, heat oil & brown pork, onion, garlic & spices for 5 minutes. Sprinkle with flour & mix well. Stir in the apple juice, mustard, salt & pepper.
On a lightly floured work surface, roll the dough into a 12-inch circle. Place the dough in a 10-inch pie plate & add the pork mixture. About 3/4-inch from outside edge place a ring of apple slices. Fold excess pastry in toward center.
Brush the dough with egg wash then bake for 40 minutes or until the tourtiere is golden brown.
Recipe Notes
- You may find you have a bit of extra pastry. Just wrap it well & freeze it for another time.
Lasagna is one of those dishes that can be made early in the day, then baked in the evening, and the leftovers can be reheated several days later. Lasagna is also a dish where you can use your own preferences of ingredients and can also be frozen.
People who like to entertain are constantly on the lookout for a main course that is festive enough to be special yet can be made and served in one dish — thus minimizing the dreaded cleaning‐up process. A dish of lasagna is a first-rate solution to the dilemma, and it is easy to double or triple the quantities.
The fact is that with a little imagination the flavors and textures of baked lasagna can easily be taken to the next level— from a blend of seafood in a light tomato or cream sauce to a fine, lusty blend of chicken, sausage or beef.
My initial thought today was to prepare some seafood lasagna with the regular lasagna noodles then an idea popped in my head about making it using spring roll wrappers. Same kind of seafood filling and concept but a different choice of ‘pasta’. Change is good!
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Seafood 'Lasagna' w/ Spring Roll Wrappers
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Instructions
Melt 1 tbsp of butter in a skillet over medium heat and cook the celery, onion and garlic. Set aside.
Melt 4 tbsp of butter in a saucepan. Add the flour and cook for 5 minutes over low heat, stirring occasionally with a wooden spoon. Add the hot broth. Stir with a whisk and simmer for 15 minutes over low heat.
In another saucepan, bring the white wine to a simmer and poach the scallops for 1 minute. Remove from the wine and set aside.
Add the white wine to the vegetable mixture. Stir the scallops, shrimp, crabmeat and vegetables into the sauce. Add the OLD BAY seasoning, Italian seasoning, salt and pepper to taste. Gently stir in the cream.
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Spoon a small quantity of sauce into an 11 x 7-inch baking dish. Place a layer of spring roll wrappers on the sauce, top with 1/3 of the filling, then add more sauce & 1/3 of the grated cheese. Repeat with 2 more layers. Cover all with another layer of spring roll wrappers, last bit of sauce & remaining cheese.
Bake for 25-30 minutes, or until the top is golden. Remove from oven & allow to sit for a few minutes. Slice & serve.
Recipe Notes
- Being spring roll wrappers are very thin, I always used 2 together as opposed to just one in each layer.
The unique flavor profile of leeks adds depth and complexity to a wide range of dishes, making them a versatile and valuable ingredient in the culinary world. Whether sautéed, braised, or added to soups and stews, leeks have the power to elevate the taste experience and bring a touch of elegance to even the simplest meal.
Leeks have very similar properties to garlic and onion. The green parts have a lovely, green onion and slightly garlicky flavor and can be used cooked or raw. Otherwise, the whole leek – white, pale and dark green parts – can be used, although some people prefer to discard the dark green leaves. Leeks can be braised, fried, roasted, boiled, sautéed, or sliced thinly and eaten raw in salads. Leeks are often thought of as French food but there are many cuisines and dishes that use this vegetable, and of course, it can be used instead of onions.
From the moment the aroma of leeks fills the kitchen, to the visual appeal they bring to a dish, and the delightful transformation of their texture when cooked, leeks truly tantalize the senses.
This leek and meatball casserole is simple to make but huge on flavor thanks to this wonderful vegetable.
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Baked Leek & Meatball Casserole
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Instructions
Meatballs
Preheat oven to 350 F. Spray a foil lined baking sheet. Set aside.
In a large bowl, combine ground meat, shallots, egg, coriander, cumin, ginger, potatoes, salt & pepper. Do not overmix. Form into 15 meatballs & place on prepared baking sheet. Bake while preparing sauce for about 10-14 minutes or just until almost done. Do not overcook since they will be baking again in the sauce with the leeks.
Leeks
Clean the leeks by first taking off the first layers that usually have sand in them. Wash thoroughly & set upright to drain. With the center of the leek, it is rolled tightly so no sand is able to get in, you can slice this portion into the 3/4-inch pieces. With the outer leeks, slice them thinly. I always use the entire leek (both green & white parts).
Béchamel Sauce
In a saucepan, melt the butter then whisk in the flour & cook for a couple of minutes. Whisk in the vegetable stock a little at a time then add the cream. Bring the sauce to a boil & season with salt & pepper. Allow to simmer for about 10 minutes, stirring occasionally.
Pour half of the sauce in an 11 x 7 baking dish & top with THINLY SLICED leeks. Place meatballs over this layer, placing 3/4-inch PIECES of leek in between meatballs. Cover with remaining béchamel sauce. Cover with foil & bake in 350 F. oven for about 25 minutes.
Cook bacon until done but not too crisp. Blot on paper towel & coarsely chop.
When casserole comes out of the oven, sprinkle with bacon & serve.
The Tim Hortons Fruit Explosion Muffin is a super tasty treat that combines the goodness of a moist vanilla cake muffin with bursts of fruity flavor. While the exact creation date isn’t widely documented, these muffins have become a beloved staple at Tim Hortons. Founded in 1964, Tim Hortons is an iconic Canadian restaurant known for its quality coffee, freshly baked goods, great fast-food and hockey roots. Great tasting coffee (the ‘double double’) is at the core of their identity.
If you’re a fan of Tim Hortons’ Fruit Explosion Muffins, you’ll love these homemade versions. Another reason to try a copycat version is the calorie count. From what I understand, the Tim Hortons version comes in at 360 calories per muffin whereas this recipe trims it down to a ‘healthy’ 166 calories for the medium size and 331 for large ones.
The combination of sweet and tart flavors from the fruit creates a wonderful balance with the natural sweetness of the berries complementing the muffin base. Sour cream is a secret ingredient that makes these muffins extra moist. They’re soft, cakey, tender and in the center, have a little fruity surprise of blueberry jam.
The options for making this treat are endless—swap out the berries or try different fruit fillings. Whether for breakfast or a snack, these muffins are a burst of fruity goodness! Another bonus is that these muffins freeze beautifully, making them convenient for busy mornings.
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Fruit Explosion Muffin
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Instructions
Preheat oven to 350 F. Line 3 muffin pans with paper liners.
In a large bowl, combine sour cream, oil, applesauce, eggs & vanilla with a whisk. Stir in sugars until combined completely. Add flours, baking powder, baking soda, & salt. Stir just until combined then fold in berries.
Spoon 1 Tbsp of batter into the bottom of each liner, spreading it cover the bottom completely. Top with 2 tsp of jam & cover with remaining batter (about one heaping tablespoon per muffin cup), covering the jam as best as you can.
Bake for 23-25 minutes or until golden brown, toothpick comes out clean & batter around berries appears set. Cool to room temperature & serve.
May be stored at room temperature for 2-3 days or frozen for 3-4 months.
Recipe Notes
• This amount of batter will make 18 regular size muffins or 9 large.
When most people think of beef and cabbage, soup or cabbage rolls come to mind. But what about rethinking the way we eat this duo?
Beef and cabbage go well together for a variety of reasons. They are both substantial dishes that can handle bold seasonings. Beef and cabbage also have a similar texture, making them easy to combine in a dish. Cabbage’s mild acidity balances the beef’s richness, creating a dish that’s full of nuanced flavor.
The name ‘cabbage burger’ can be a little misleading for people unfamiliar with this culinary delight. It’s not a new type of veggie burger. Instead, it consists of juicy ground beef patties served on flavorful slices of roasted cabbage spread with a tomato sauce and topped off with some melted cheese! The perfect combination of savory, sensational flavors.
Burgers in some context can be found in nearly every part of the world. Over time the concept has evolved, and meat patties are served with an endless variety of creative ‘buns’ and toppings. This is a tasty fusion dish that combines the classic appeal of burgers with the goodness of cabbage, elevating your culinary experience to a whole new level.
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Oven Baked Cabbage Burgers
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Instructions
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Arrange cabbage slices on a rimmed sheet pan. Brush a little oil on the cabbage slices & season with salt & pepper.
Roast cabbage slices for about 10 minutes to precook them slightly to prevent over cooking the burgers.
In a large bowl, combine ground meat, garlic, green onion, parsley, red pepper flakes half the cheese, salt & pepper. Form the mixture into 4 patties.
Remove the cabbage from the oven & spread a Tbsp of tomato sauce (or salsa) on top. Add a sprinkle of shredded cheese the top with a meat patty. Finally, sprinkle another layer of shredded cheese.
Bake cabbage burgers for 10-12 minutes or until burgers are cooked to your liking & the cheese is melted & bubbly. Serve immediately.
You can never have too many rotisserie chicken meals in your dinner rotation. A whole roasted chicken is a wonderful thing: juicy meat, crispy skin. But the real joy is in those lovely leftovers! Try it in a salad or a pasta bake, a hearty stew or a warming chicken soup. If you fancy taking things up a notch, you can use leftover roast chicken to make meatballs, dim sum, or lasagna.
Rotisserie chickens are juicy, tender, inexpensive, and incredibly flavorful. It is the perfect shortcut to getting dinner on the table in a hurry.
That’s the wonderful thing about chicken, it’s great as a leftover, and if not seasoned too specifically, can be repurposed for multiple different recipes.
Even store-bought leftover rotisserie chicken can make a great second meal if you get creative. Using up your leftovers is also a great way to cut down on food waste. Using leftover chicken reduces the cooking time of many recipes, which is another great thing to free up time.
Crispy roast chicken meatballs are so good served with pasta and sauce.
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Crispy Roast Chicken Meatballs
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Instructions
Shred & slightly chop roast chicken. Finely chop leeks & sauté in a Tbsp of olive oil. In a large bowl, place chicken, leeks, eggs, breadcrumbs, parmesan cheese, Italian seasoning, salt & pepper. Combine mixture well.
Cut gouda cheese into 1/2-inch cubes. Divide the meat mixture into 12-13 portions. Take a portion of the meat mixture & flatten it in the palm of your hand to form a shell. Divide gouda between meatball portions. Place a portion of gouda in the center of each & seal the mixture around it to form a meatball. Place meatballs on a parchment lined baking tray.
Beat egg for the breading in a small bowl. Pour the breadcrumbs in another. Heat oil in a skillet. Once the oil is hot, dip each meatball first in egg & then in the breadcrumbs. Fry the meatballs until golden brown, keeping in mind that there is egg in the filling that needs to be cooked.
Transfer meatballs to a plate lined with paper towel. Nice to serve with egg noodles & pasta sauce.
It’s the cornbread version of upside-down cake, baked then flipped over to reveal a layer of sweet/ savory onions. The idea behind this type of recipe is that you put everything into a baking dish with the intention of flipping it over at the end and having the meal come out fully assembled. For the most part, this method is used to make delicious fruit cakes with the fruit on the bottom and the batter on top of it. Still, often its forgotten that you can apply this same principle in a more savory way.
Topped with sweet onions and filled with cheddar cheese & bacon, this upside down cornbread is truly amazing. The bread has the perfect touch of sweetness, plus, it’s the best choice when you want a side dish that packs a little more punch than your typical cornbread.
I have always been a lover of cornbread, so I’m always on the lookout for a version I haven’t tried yet.
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Sweet Onion Upside Down Cornbread
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In a 10-inch cast-iron skillet, cook bacon over medium heat until crisp, about 8 minutes. Remove bacon & drain on paper towels, reserving drippings in skillet. Add minced onion; cook until tender, about 4 minutes.
Remove from skillet. Wipe skillet clean & heat oil over medium heat. Place onion slices in oil, filling bottom of skillet to the edges. Cook onions until tender & golden brown, about 8 minutes. Remove from heat. Roughly chop cooled bacon & sprinkle around onion slices.
In a large bowl, whisk together cornmeal, flour, sugar, baking powder, salt & onion powder. Stir in cheese.
In a medium bowl, whisk together sour cream (buttermilk), melted butter & egg. Make a well in the center of dry ingredients. Add buttermilk mixture & stir until combined. Fold in minced onion. Carefully pour batter over sliced onion & bacon.
Bake about 30 minutes until golden brown. Test with a wooden pick inserted in center that comes out clean.
Let cool in skillet for 10 minutes. Invert onto a serving plate & slice into wedges. Nice to serve warm with chili.
