STRAWBERRY-ORANGE CHIA JAM
No pectin is needed in this quick jam that is thickened with chia seeds. The subtle orange flavor adds a pop of brightness to the strawberries. Spread on toast, or top your yogurt or oatmeal! Keep in the fridge for up to a week, if it even lasts that long! Can be frozen, if desired.
Provided by France C
Number Of Ingredients 6
- Place strawberries in a medium saucepan over medium heat. Add orange juice, sugar, and orange zest. Stir to combine and bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, for 10 minutes.
- Add chia seeds and stir to combine. Simmer until jam starts to thicken, about 5 minutes more. Use a potato masher to break up large pieces for a smoother texture. Cool completely; jam will continue to thicken as it cools. Pour into the jar and refrigerate.
Nutrition Facts : Calories 44.9 calories, Carbohydrate 9.1 g, Fat 1 g, Fiber 2.1 g, Protein 0.8 g, SaturatedFat 0.1 g, Sodium 1.1 mg, Sugar 6.2 g
STRAWBERRY ORANGE RHUBARB CAKE
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9 inch square baking dish.
- Place the rhubarb and strawberries into a bowl. Stir in 2/3 cup of sugar until fruit is coated. Pour into the prepared pan and spread out to cover the bottom. In a medium bowl, beat the remaining sugar with the butter until light and fluffy, about 3 minutes. Mix in the egg, orange zest and vanilla. Combine the flour, baking powder, baking soda and salt; stir into the batter, alternating with the buttermilk. Pour the batter over the fruit in the dish.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 55 minutes.
Nutrition Facts : Calories 276.2 calories, Carbohydrate 48.8 g, Cholesterol 39.6 mg, Fat 7.9 g, Fiber 1.9 g, Protein 3.8 g, SaturatedFat 4.7 g, Sodium 236.2 mg, Sugar 33.1 g
Discover the art of canning! This easy spread will help you get started on a fun and cost-saving holiday gift-giving tradition.
Provided by Betty Crocker Kitchens
Categories Gifts & Decor
Number Of Ingredients 5
- Mix strawberries, pectin, orange peel and orange juice in 3-quart saucepan until pectin is dissolved. Heat over high heat about 2 minutes, stirring constantly, to rolling broil. Stir in sugar. Heat to rolling boil, stirring constantly; remove from heat.
- Skim off foam. Immediately pour into hot, sterilized jar, leaving 1/4-inch headspace, or into freezer containers, leaving 1/2-inch headspace. Wipe rims of jars or containers; seal. Let stand at room temperature about 24 hours or until set. Store in refrigerator or freezer up to 3 months.
Nutrition Facts : Calories 55, Carbohydrate 14 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 0 mg
A friend gave me the simple recipe for this tasty spread years ago, and I've been using it on a variety of breads ever since.-Ruth Hodges, Harrisonville, Missouri
Provided by Taste of Home
Yield about 1 cup.
Number Of Ingredients 3
- In a bowl, beat cream cheese and confectioners' sugar until smooth. Add strawberries; mix well. Serve on bagels, English muffins or toast.
Nutrition Facts : Calories 108 calories, Fat 10g fat (6g saturated fat), Cholesterol 31mg cholesterol, Sodium 84mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 2g protein.
STRAWBERRY ORANGE SPREAD
I wrap up this refreshing spread with jar toppers made from Christmasy fabric. It looks so festive tucked in a basket alongside homemade cookies.
Provided by Taste of Home
Yield about 4-1/2 cups.
Number Of Ingredients 5
- In a kettle, combine the strawberries, orange juice and zest. Stir in pectin. Bring to a rolling boil over high heat, stirring constantly. Add sugar; return to a rolling boil. Boil and stir for 1 minute. Remove from the heat; skim off foam. Pour into jars or freezer containers; cool to room temperature, about 1 hour. Cover and let stand overnight or until set, but not longer than 24 hours. Refrigerate or freeze.
Nutrition Facts : Calories 92 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 23g carbohydrate (23g sugars, Fiber 0 fiber), Protein 0 protein.
QUICK STRAWBERRY-ORANGE MARMALADE
- Place strawberries in heavy medium saucepan; stir in sugar. Let stand until juices are released, stirring occasionally, about 15 minutes. Cook strawberry mixture over high heat 3 minutes, stirring occasionally. Add marmalade and cinnamon stick pieces; bring mixture to boil. Reduce heat to medium and cook until mixture is thick enough to coat spoon, stirring occasionally, about 15 minutes. Transfer to bowl. Refrigerate until cold, then cover and keep refrigerated. (Can be made 2 days ahead.)
CHOCOLATE-STRAWBERRY-ORANGE WEDDING CAKE
- For Cake Layers:
- Position 1 rack in center and 1 rack in bottom third of oven and preheat to 350°F. Butter one 5-inch-diameter cake pan with 2-inch-high sides, one 8-inch-diameter cake pan with 2-inch-high sides and one 12-inch-diameter cake pan with 2-inch-high sides. Dust pans with flour; line bottoms with parchment. Combine 1/3 cup orange juice and 2 ounces unsweetened chocolate in heavy small saucepan. Stir mixture over medium-low heat until chocolate melts. Remove from heat. Gradually mix in 1 2/3 cups orange juice.
- Sift 3 cups flour, 2/3 cup cocoa, 2 teaspoons baking soda, 1 teaspoon salt and 1/2 teaspoon baking powder into medium bowl. using electric mixer, beat 1 cup (2 sticks) butter and 3 cups sugar in large bowl until blended (mixture will look grainy). Add 4 eggs, 1 at a time, beating to blend after each. Beat in 1 tablespoon orange peel and 1 tablespoon vanilla extract. Add dry ingredients alternately with orange juice mixture in 3 additions each, beating well after each addition. Mix in 1 cup chocolate chips.
- Transfer 1 cup plus 2 tablespoons batter to prepared 5-inch pan, 3 cups batter to prepared 8-inch pan and remaining batter (about 6 cups) to 12-inch pan. Place 5-inch and 8-inch pans on center rack of oven. Place 12-inch pan on lower rack of oven. Bake cakes until tester inserted into center comes out clean, about 35 minutes. Transfer cakes in pans to racks and cool completely.
- Mark 4-inch diameter circle on one 6-inch-diameter cardboard cake round. Cut out marked circle. Mark 7-inch-diameter circle on one 8-inch-diameter cardboard cake round. Cut out marked circle. Mark 11-inch-diameter circle on one 12-inch-diameter cardboard cake round. Cut out marked circle. Cut around sides of 5-inch-cake to loosen. Place 4-inch cardboard over pan. Hold cardboard and pan together; turn cake out onto cardboard. Peel off parchment.Wrap cakes on its cardboard in foil. Repeat turning out, peeling off parchment and wrapping cakes in foil, using 7-inch cardboard for 8-inch cake and 11-inch cardboard for 12-inch cake.
- Using remaining ingredients, make 1 more batch of cake batter and bake 3 more cake layers as described above. Cool cakes in pans. Cover cakes in pans tightly with foil. (Can be prepared ahead. Let stand at room temperature up to 1 day or double-wrap all cake layers and freeze up to 1 week. Bring cake layers to room temperature before using.)
- For Filling and Frosting Cake Layers:
- Place first 12-inch cake on its cardboard on work surface. Spread 2 3/4 cups ganache over top of cake and all the way to edge. Spread 2/3 cup jam over ganache, leaving 1/2-inch chocolate border at edge. Drop 1 3/4 cups white chocolate frosting by spoonfuls over jam. Gently spread frosting over jam, leaving 1/2-inch chocolate border at edge. Rub some cocoa powder over second 12-inch cardboard. Cut around sides of second 12-inch cake to loosen. Place cardboard, cocoa side down, over pan. Turn cake out onto cardboard. Peel off parchment. Carefully slide cake off cardboard and onto filling on first 12-inch cake. Refrigerate.
- Place first 8-inch cake on its cardboard on work surface. Spread 1 cup ganache over top all the way to edge. Spread 1/4 cup jam over, leaving 1/2-inch chocolate border at edge. Drop 1 cup white chocolate frosting by spoonfuls over jam. Gently spread frosting over jam, leaving 1/2-inch chocolate border at edge. Rub some cocoa over second 8-inch cardboard. Cut around sides of second 8-inch cake to loosen. Place cardboard, cocoa side down, over pan. Turn cake out onto cardboard. Peel off parchment. Slide cake off cardboard and onto filling on first 8-inch cake. Refrigerate.
- Place first 5-inch cake on its cardboard on work surface. Spread 1/2 cup ganache over top of cake and all the way to edge. Spread 2 tablespoons jam over, leaving 1/2-inch chocolate border at edge. Drop 1/3 cup white chocolate frosting by spoonfuls over jam. Gently spread frosting over jam, leaving 1/2-inch chocolate border at edge. Rub cocoa over second 6-inch cardboard. Cut around sides of second 5-inch cake to loosen. Place cardboard, cocoa side down, over pan. Turn cake out onto cardboard. Peel off parchment. Slide cake off cardboard and onto filling on first 5-inch cake. Chill all cakes 1 hour to set filling.
- Place 12-inch tiered cake on its cardboard on revolving cake stand. Spread 2 2/3 cups frosting over top and sides of cake as a first coat.
- Refrigerate cake.
- Place 8-inch tiered cake on its cardboard on cake stand. Spread 1 1/4 cups frosting over top and sides of cake as a first coat. Refrigerate cake.
- Place 5-inch tiered cake on its cardboard on cake stand. Spread 3/4 cup frosting over top and sides of cake as a first coat. Refrigerate all cakes until first coats of frosting set, about 1 hour. (Cakes can be made to this point up to 1 day ahead; cover and keep refrigerate.)
- Prepare second batch of frosting, using remaining frosting ingredients and following directions for first batch. Spoon 2 cups frosting into pastry bag fitted with small star tip.
- Place 12-inch cake on its cardboard on large flat platter. Place platter on cake stand. Using icing spatula, spread 2 1/2 cups frosting over top and sides of cake; smooth top. Using filled pastry bag, pipe decorative border around top edge of cake. Refrigerate cake on platter.
- Place 8-inch cake on its cardboard on cake stand. Using icing spatula, spread 1 1/2 cups frosting over top and sides of cake; smooth top. Using pastry bag, pipe decorative border around top edge of cake. Refrigerate cake on its cardboard.
- Place 5-inch cake on its cardboard on cake stand. Using icing spatula, spread 3/4 cup frosting over top and sides of cake; smooth top. Using pastry bag, pipe decorative border around top edge of cake, spooning more frosting into bag if necessary. Refrigerate cake on its cardboard.
- Keep all cakes refrigerated until frosting sets, about 2 hours. (Can be prepared 2 days ahead. Cover loosely; keep refrigerated.)
- Place 12-inch cake on platter on work surface. Press 1 wooden dowel straight down into and completely through center of cake. Mark dowel 1/4 inch above top of frosting. Remove dowel and cut with serrated knife at marked point. Cut 4 more dowels to same length. Press 1 cut dowel back into center of cake. Press remaining 4 cut dowels into cake, positioning 3 1/2 inches inward from cake edges and spacing evenly.
- Place 8-inch cake on its cardboard on work surface. Press 1 dowel straight down into and completely through center of cake. Mark dowel 1/4 inch above top of frosting. Remove dowel and cut with serrated knife at marked point. Cut 3 more dowels to same length. Press 1 cut dowel back into center of cake. Press remaining 3 cut dowels into cake, positioning 2 1/2 inches inward from edges and spacing evenly. Using large metal spatula as aid, place 8-inch cake on its cardboard atop dowels in 12-inch cake, centering carefully. Gently place 5-inch cake on its cardboard atop dowels in 8-inch cake, centering carefully.
- Using citrus stripper, cut long strips of orange peel from oranges. Cut strips into long segments. To make orange peel coils, wrap peel segment around handle of wooden spoon; gently slide peel off handle so that peel keeps coiled shape. Garnish cake with orange peel coils, ivy or mint sprigs, and some berries. (Assembled cake can be made up to 8 hours ahead. Let stand at cool room temperature.)
- Remove top and middle cake tiers. Remove dowels from cakes. Cut top and middle cakes into slices. To cut 12-inch cake: Starting 3 inches inward from edge and inserting knife straight down, cut through from top to bottom to make 6-inch-diameter circle in center of cake. Cut outer portion of cake into slices; cut inner portion into slices and serve with strawberries.
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- Split pita bread in half horizontally. Lightly coat the cut side of each pita bread half with cooking spray. Sprinkle with cinnamon. Cut each pita half into six wedges. Arrange the wedges in a single layer on the baking sheet. Bake for 10 to 12 minutes or until crisp. If desired, store the pita crisps in an airtight container for up to 1 week.
- Meanwhile, stir together cream cheese, orange peel, and orange juice in a small bowl. Serve the pita crisps with the strawberry spread and sliced strawberries.
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- For frosting, beat cream cheese in a bowl with a mixer on medium until smooth. Beat in yogurt. Stir in the 1/3 cup marmalade (frosting will thin slightly). Cover and chill at least 4 hours or up to 24 hours before spreading or piping on cupcakes.
- For cupcakes, preheat oven to 350 degrees F. Gently stir together the 1/3 cup diced strawberries and the 2 tablespoons marmalade in a small bowl; set aside.
- Line twelve 2 1/2-inch muffin cups with paper bake cups. Coat the bake cups with cooking spray. Set aside. Combine flour, baking powder, baking soda, and salt in a medium bowl; set aside.
- Whisk together buttermilk, sugar, oil, egg, vanilla, and orange peel in a small bowl. Add the buttermilk mixture to the flour mixture; whisk just until combined.
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