Tag: Breakfast

Russian Tea

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Yesterday was the old Russian New Years celebration, so in honor of that, I figure Russian Tea would be a good post for today. Russian Tea is a spiced orange flavored drink that is good warm or cold. Old recipes call for instant tea, but since it is very hard to find, I have adjusted this recipe for a Tea Mix. This tea would also be a lot more sugary than the original recipes would have called, but over all, it is a great tea mix. Warming and comforting when warmed, and flavorful and refreshing when served chilled. This recipe makes about 11 cups of mix, or about 5-6 large glasses.

Russian Tea Recipe CardDownload
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What You Will Need

  • 2 Cups Tang, Orange Drink Mix
  • 2 Cups Lemon Tea Mix
  • 2 Tbsp Ground Cloves
  • 2 Tbsp Ground Cinnamon
  • 2 Tbsp Ground Nutmeg

Directions

1. Mix together Tang, tea mix, cloves, and cinnamon, in a mason jar and store at room temperature. To make one cup of tea, add 3 Tbsp mix. To make a large glass, use 6 Tbsp mix to taste. Serve Hot or Cold.

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Orange Marmalade

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Marmalade is a jam/jelly that is made without any added pectin. Marmalade uses the natural pectin in the rind of citrus fruits to thicken into a jelly. Marmalade also tends to use more that one fruit. This marmalade is a remix on the marmalade I made earlier this week. I also needed to use up the last of the oranges I had from Christmas since they were beginning to go bad. I decided to freeze this jelly too, since I don’t have 1/2 pint jars. I followed the recipe below and found no problems. With this recipe, I made 2 one cup containers, but they weren’t filled completely, so it’s more like 1 full container.

Orange Marmalade Recipe CardDownload
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What You Will Need

  • 1 Medium Orange
  • 1/2 Cup Water
  • 2 Cups Sugar
  • Freezer Safe Containers/half pint canning jars (About 2 one cup containers)
  • Small Saucepan

Directions

1. Cut your oranges into eighths, then thinly slice into tiny triangles. Add cut oranges, sugar, and water to pan and bring to a boil. Once boiling, reduce to a simmer and simmer for 15-20 minutes until tender. Add boiling water to freezer safe containers/jars.

2. Remove water from containers, then ladle marmalade into containers. If freezing, leave 1/2 inch headroom, and if canning, leave 1/4 inch headroom. If you are canning, you can water-bath can them for 10 minutes. If you want to freeze them, add lids and let sit at room temperature for 16-24 hours to solidify, then freeze for up to 12 months, and safe in the fridge for 3 weeks.

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Orange Blueberry Marmalade

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Marmalade is a jam/jelly that is made without any added pectin. Marmalade uses the natural pectin in the rind of citrus fruits to thicken into a jelly. Marmalade also tends to use more that one fruit. This marmalade is a mixture of a few recipes I had found. First, I didn’t have any half pint jars, so I decided to plan on freezing my jelly. I based my recipe off of this recipe for citrus blueberry marmalade. The biggest differences being, I used only oranges, while the original recipe used several citrus fruits. I used frozen blueberries instead of fresh, this made my blueberries less likely to burst, though they spread just fine on toast. Finally, this recipe was not made to be frozen, so I just referenced a few other recipes about how to freeze jam, and put the consensus in the recipe. I followed the recipe below and found no problems. With this recipe, I made 6 one cup containers, however if you do make this recipe you may only get 5 cups.

Orange Blueberry Marmalade Recipe CardDownload
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What You Will Need

  • 3 Medium Oranges
  • 2 Cups Water
  • 4 Cups Sugar
  • 2 Tbsp Lemon Juice
  • 5 Cups Blueberries
  • Freezer Safe Containers/half pint canning jars (About 6 one cup containers)
  • Dutch Oven

Directions

1. Cut your oranges into eighths, then thinly slice into tiny triangles. Add cut oranges, sugar, lemon juice, and water to dutch oven and bring to a boil. Once boiling, reduce to a simmer and simmer for 15-20 minutes until tender. Add boiling water to freezer safe containers/jars.

2. Add blueberries and boil over medium-high for 25-30 minutes. Remove from heat. Remove water from containers, then ladle marmalade into containers. If freezing, leave 1/2 inch headroom, and if canning, leave 1/4 inch headroom. If you are canning, you can water-bath can them for 10 minutes. If you want to freeze them, add lids and let sit at room temperature for 16-24 hours to solidify, then freeze for up to 12 months, and safe in the fridge for 3 weeks.

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Pumpkin Bread

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Pumpkin bread is another simple way to use up any extra pumpkin you may still have. I roasted my pumpkins before I blended it into a puree for these pumpkin recipes. This bread has lots of seasonal flavor and is very easy to make. This bread has good moisture, a good bread/cake texture, and is not overly sweet. I was able to make 3 loaves from this recipe, however, I only filled my pans half way, so if you want bigger loaves, just fill your pans a more, but leave about 1/2 an inch for expansion. This bread is also very similar to a zucchini bread, just with pumpkin and with festive spices!

Pumpkin Bread Recipe CardDownload

What You Will Need

  • 4 Cups Pumpkin Puree
  • 4 Eggs
  • 4 Cups Flour
  • 3 Cups Sugar
  • 1 Stick of Butter (1/2 Cup), Melted
  • 1 Cup Oil
  • 3 Tbsp Cinnamon
  • 1 Tbsp Nutmeg
  • 1/2 Tbsp Cloves
  • 2 tsp Baking Soda
  • 1 tsp Baking Powder
  • Standard Bread Pans
  • Non-stick Spray
  • Mixing Bowl

Directions

1. Heat oven to 325 F. Spray bread(s) pan with non-stick spray then coat with flour. In a mixing bowl, creme together sugar and butter. Once combined, begin adding oil and eggs slowly. Add your spices, baking powder, and baking soda, then slowly mix in flour, and finally, mix in your pumpkin and stir until fully combined.

2. Fill bread pans to 1/2 to 3/4 full. Bread will not rise much. Bake bread for 65-70 minutes until tester comes out clean. Remove from pan and let cool to room temperature. Once cooled, eat within a week, or wrap with two layers of cling wrap before freezing.

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Blueberry Buckle Coffeecake Review, King Arthur Baking

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Original Recipe found Here!

This recipe came from the King Arthur Baking site. Blueberry buckle is a classic dessert. This recipe is very good. It tastes not too sweet, and is very tasty with the coffee cake twist. I only have two critiques. First, a bit of lemon would be very nice in this cake. Either adding lemon juice in place of vanilla extract, or adding some lemon zest to both/either dough and/or crumb topping. Second, I used a 7 x 11 baking dish. I don’t know whether the directions work for a square pan, but I had to bake my cake for 1 hour and 15 minutes, where the edges were beginning to burn. Just a warning to make sure the cake is fully cooked if you use a square pan, and a bit of advice if you wish to use an elongated pan like I did. It would be best to cover with foil for 1 hour, then bake without for the last 15 minutes.

Blueberry Buckle Coffeecake Review Recipe CardDownload

What You Will Need

  • 1/3 cup and 3/4 cup Sugar
  • 1/2 cup and 2 cups Flour
  • 1 tsp cinnamon
  • 4 Tbsp and 4 Tbsp Butter
  • 2 tsp Baking powder
  • 1 egg
  • 1 tsp vanilla extract
  • 1/2 cup milk
  • 2 cups fresh or frozen blueberries
  • non-stick spray
  • Baking pan, 8inx8in, 9inx9in, 9in round, or 7inx11in

Directions

1. Heat Oven to 375 F. Lightly grease your pan with nonstick spray. In a small mixing bowl, mix first half of flour and sugar with cinnamon and a pinch of salt. Then break up first half of butter in mixture until a sandy texture is reached, this is the topping.

2. In a medium mixing bowl, mix together remaining butter, sugar, an egg, and vanilla. In a small bowl, mix together remaining flour, baking soda, and a pinch of salt. Begin slowly adding flour and milk to butter mixture, ending with flour. Add blueberries and stir just to combine. Pour mixture into greased pan.

3. Top dough with crumb topping. Bake for 45 minutes for a square or round pan. Bake for 1 hour covered and 15 minute uncovered for a rectangle pan. Use a tester to be sure. Let cool before serving.

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