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Posts Tagged ‘Orange’

Bread Pudding

Comforting Bread Pudding

Comforting Bread Pudding

This recipe comes from my legendary Better Homes and Garden New Cookbook.  I use this cookbook for everything.  It is a wonderful reference and easy to use with its 3-ring binder and tabs.

  • 4 beaten eggs
  • 2 1/4 c milk
  • 1/2 c sugar
  • 1 T vanilla
  • 1 t finely shredded orange peel (optional)
  • 1/2 t ground cinnamon
  • 4 c dry bread cubes
  • 1/3 c dried cherries, raisins or cranberries

Directions:

1.  In bowl beat together eggs, milk, sugar, vanilla, orange peel, cinnnamon.  In an ungreased 2-quart square baking diss toss together bread cubes and dried fruit; pour egg mixture evenly over bread mixture.

2.  Bake in a 350 degree oven for 40 to 45 minutes or till a knife inserted near the center comes out clean.  Cool slightly.  If desired, serve with warm caramel sauce.  Makes 8 servings.

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Ginger Orange Honey Mustard Glaze on Salmon

Ginger Orange Honey Mustard Glaze on Salmon

This is my absolutely favorite way to eat salmon, and I have had alot of good salmon.  The flavors are perfect for salmon: sweet and tangy.  Even if you don’t like salmon, I encourage you to give this a try.  Grilling salmon can get tough so you might want to use high temperature cooking spray or use aluminum foil.

  • 1/4 C Fresh Orange Juice
  • 1/4 C Lite Soy Sauce
  • 1/4 C Dry Sherry
  • 1/4 C Dijon Mustard
  • 1/2 t Ground Ginger, or 2 Tbsp Grated Peeled Fresh Ginger (I have used crystalize ginger too)
  • 2 T Honey
  • 4 (6 oz.) Salmon Fillets

Combine first 6 ingre

dients in a large zip-lock bag. Add salmon to bag; seal and marinade in the refrigerator for 30 minutes. Remove salmon from bag, reserving marinade.
Prepare grill or broiler. Place salmon on grill rack or broiler pan coated with cooking spray. Cook 6 minutes on each side, or until fish flakes easily when tested with a fork, basting frequently with reserved marinade.
Place remaining marinade in a saucepan; bring to a boil. Serve with salmon (and I like using the remaining marinade on white rice.)

Number of Servings: 4-8

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