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.

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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.

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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 Chicken

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Orange chicken is a great use for any oranges you may get. Savory and acidic and full of flavor, this orange sauce is delicious and makes this dish exciting. If you like heat, feel free to add some chilies, red pepper flakes, or hot sauce. But even without added spice, this dish is full of strong Asian spices. I only diced up one chicken breast when I made this recipe, but you can easily coat two breasts with the sauce that is made. The recipe below makes 6 adult servings if you plate more rice than chicken. If you want the opposite, it would only give about 3-4 adult servings.

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What You Will Need

  • 2 one lb Chicken Breasts, cubed
  • 1/4 cup Oil
  • 1 Orange, Zested
  • 1/2 Orange, Juiced
  • 1 cup water
  • 1 Chicken Bouillon
  • 1/2 cup Soy Sauce
  • 2 tsp Ginger Powder/Paste
  • 2 tsp Minced Garlic
  • 1 tsp Corn Starch
  • 3 Cups White Rice to serve
  • Large Frying pan

Directions

1. Heat pan over medium high heat. Add oil and chicken cook for about 10 minutes flipping half way through, until chicken is done and browned. Remove chicken and set aside. Reduce heat to medium.

2. Add orange juice, zest, water, and bouillon. Heat to a boil and stir until bouillon is combined. Add remaining ingredients and stir until fully combined and sauce is thick. Add chicken back into pan and stir until everything is coated. Serve over white rice.

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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.

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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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Dessert Bars: Chocolate Chip Cherry, and Orange Dream

Everyone seemed to really enjoy the last time I made a review post. So, today I made 2 dessert bars. I admit I did mess with the recipe for the orange dream bars, but you’ll see when you get there! Enjoy!

Chocolate Chip Cherry Bars

Find the recipe Here!

These bars were delicious! The cherries added a light flavor that made these bars so much fancier than just normal chocolate chip bars. I cooked these bars for the recommended 27 minutes, and they were very good, but after cutting them open noticed they were still a bit doughy in the thicker parts. I also like cookies that way though. So, if you want them completely cooked, give them the extra 5 minutes. I highly recommend these if you like chocolate chip cookies and are looking for a twist! I used left over strained maraschino cherries from Christmas and they worked perfectly.

Orange Dream Bars

Find the recipe Here!

Don’t let it’s appearance fool you! This is a DELICIOUS orange bar, and the only reason it turned out so weird is because I chose not to follow directions (my bad). The ingredients for the custard are absolutely perfect and the refreshing flavor of orange made me feel like it was summer. For this recipe, I also used up our left over oranges from Christmas, and so it was perfect! I halved 3 oranges and that was more than enough orange juice and zest for the recipe.

How I messed up the recipe: So, I don’t really like crusts on things. I find pie crusts and the like, rather bland and the texture unappealing. So, whenever I make a dessert recipe with a crust, I like to try and substitute in a graham cracker crust. So, for this recipe, I made a graham cracker crust by mixing 1 1/2 cups of graham cracker crumbs with 1/2 cup of butter (1 stick) mixed it, then patted it into the foil lined 9×13 pan. I then poured the orange custard over top and baked it for an extra 3 minutes (26 minutes total). This came out perfect! And though the “crust” was no longer existent, the flavors were amazing! Graham crackers, butter, and orange taste so good together! So, I would make this recipe again, but next time, I would cook the custard first till it is cooked fully, let it cool, then cover it with the graham cracker crust and make it an Upside-Down Orange Dream Bar!

Thanks again for reading!

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