Dumpling Salad with Mandarins & Sesame Soy Vinaigrette

Found in All Recipes 30 Minute Meals Summer 2026 here

16 pork or desired-flavor frozen dumplings
1 (11-ounce) can mandarin orange sections
2 tablespoons rice vinegar
1 tablespoon less-sodium soy sauce
1 tablespoon toasted sesame oil
1/2 teaspoon ground ginger
1 (14-ounce) package coleslaw mix (shredded cabbage with carrot)
1 green onion, chopped, plus more for garnish
1/4 cup salted dry-roasted cashews, chopped, plus more for garnish
 

Prepare dumplings according to package directions.
Meanwhile, drain mandarins, reserving 2 tablespoon juice. Combine the reserved juice from the mandarin oranges, vinegar, soy sauce, sesame oil, and ginger in a small screw-top jar. Cover and shake until combined.
Toss together coleslaw mix, green onion, cashews, dumplings, and mandarins in a serving bowl. Add dressing and toss gently to coat. Garnish with additional green onions and cashews.  

 

Glazed Ham (glaze recipes)

Found in Pioneer Woman magazine Spring 2026.

 

12-15# pound fully cooked bone-in ham

whole cloves

Glaze 

 

Preheat oven to 325°. Score the surface of the ham, using a sharp knife, create a diamond patter, about 1/4" deep. Stick the cloves in between the diamonds.

Place the ham on a rack in a large roasting pan, tent it with foil, and bake until warmed through, about 2 hours.

Remove the ham from the oven and uncover. Brush with half of the glaze, making sure to get it in the scored lines. Return to the oven, uncovered, and bake until glossy and beginning to caramelize, about 1 hour, brushing with more glaze about every 20 minutes.

Remove the ham from the oven and let it rest 15-20 minutes before carving.

 

Dr Pepper Glaze:

Combine 3c light brown sugar, 1/2c spicy brown mustard, 3 tbsp apple cider vinegar, and 1 12oz can Dr Pepper in a small saucepan. Cook over medium heat, stirring occasionally until thickened, about 15 minutes.

 

Honey Mustard Glaze:

Combine 1/2c dijon mustard, 1/2c honey, and 1/2 tsp black pepper in a medium bowl. 

 

Maple Bourbon Glaze:

Combine 1c dark brown sugar, 1/2c bourbon, 1/2c maple syrup, 1/4c yellow mustard, 2 tsp orange zest, and 1/3c orange juice in a small saucepan. Cook over medium heat, stirring frequently, until thickened, 10-12 minutes. 

 

Apricot Glaze:

Combine 1c apricot preserves, 1/4c whole grain mustard, 1/4c light brown sugar, 3 tbsp apple cider vinegar, and 1 tsp ground ginger in a small saucepan. Cook over medium heat, stirring frequently, until thickened, 10-12 minutes.

Tips for cooking ham:

Opt for a bone-in ham. It will have more flavor and better texture than a boneless one.

Spiral cut ham is convenient but the meat can dry out.

Remove your ham from the fridge an hour before baking and bring to room temperature; this helps it heat all the way through.

Tent your ham with foil during the first round of baking. Covering the ham creates steam and helps keep the meat moist.

A sugary glaze can burn easily, so don't add it too early. You should start glazing during the last hour of baking. 

White Chocolate Orange Creme Brulee

Found in SL Dec 2024 issue here

 

3 cups heavy whipping cream
1 (4-oz.) white chocolate bar, finely chopped (about 2/3 cup)
1/4 cup packed light brown sugar
1/4 tsp. kosher salt
2 tsp. packed grated orange zest, plus 1/4 cup fresh juice (from 2 navel oranges), divided
9 large egg yolks
1/3 cup, plus 3 Tbsp. granulated sugar, divided
4 tsp. vanilla bean paste
Candied Kumquats and quartered Candied Navel Orange Slices
Small fresh mint leaves

Preheat oven to 325°F. Place whipping cream, chocolate, brown sugar, salt, and orange zest in a medium saucepan; cook over medium-low, stirring frequently, until mixture is steaming, 8 to 12 minutes. Remove from heat.

Whisk together egg yolks and 1/3 cup of the granulated sugar in a large bowl until well combined. Gradually add cream mixture to egg yolk mixture, whisking constantly, until combined. Strain egg yolk mixture through a fine mesh strainer back into saucepan; whisk in vanilla bean paste and orange juice. Divide egg mixture evenly among 8 (7- to 8-oz.) ramekins.

Place ramekins in a large roasting pan. Add boiling water to pan to come halfway up sides of ramekins. Bake in preheated oven until egg mixture is just set but still jiggles, 30 to 35 minutes.

Carefully transfer ramekins to a wire rack. Let cool 30 minutes. Refrigerate, uncovered, until chilled, about 2 hours. (Cover with plastic wrap, and refrigerate for up to 3 days, if desired.)

Sprinkle remaining 3 tablespoons sugar over crème brûlée. Toast sugar using a kitchen torch until sugar is caramelized. (Alternatively, broil crème brûlée on the top rack, watching closely, until sugar is caramelized, 3 to 5 minutes.) Let stand until sugar is set, about 10 minutes. Garnish with Candied Kumquats, Candied Navel Orange Slices, and mint leaves. 

Coconut Orange Bundt Cake w/ White Chocolate Glaze

Found in Food Network Magazine Dec 2022 here

 

Cooking spray
2 1/2 cups all-purpose flour, plus more for the pan
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
2 sticks unsalted butter, at room temperature
2 1/2 cups sugar
2 tablespoons finely grated orange zest (from 2 oranges)
4 large eggs
1 tablespoon coconut extract
2 teaspoons pure vanilla extract
1 cup sour cream
1 cup sweetened shredded coconut
 

For the Glaze:
8 ounces white chocolate, finely chopped
1/4 cup heavy cream
1 teaspoon finely grated orange zest
1/2 teaspoon coconut extract
Sugared cranberries and orange zest, for decorating (see Cook’s Note)

Make the cake: Position racks in the upper and lower thirds of the oven and preheat to 325˚ F. Coat a 12-cup bundt pan generously with cooking spray. Dust with flour to coat and tap out the excess. Whisk together the flour, baking powder, salt and baking soda in a medium bowl. Beat the butter in a large bowl with a mixer on medium-high speed until smooth. Add the sugar and orange zest and beat until light and fluffy, 3 to 4 minutes. Beat in the eggs, one at a time, then add both extracts. Beat in the flour mixture in 3 batches, alternating with the sour cream in 2 batches. Beat in the shredded coconut until combined.
 

Transfer the batter to the bundt pan and smooth out the top. Bake until the cake has puffed, is a deep golden brown and a toothpick inserted into the center comes out clean, 50 to 60 minutes. Transfer the pan to a rack and let cool 20 to 30 minutes. Run a small offset spatula around the edges of the cake, then carefully invert the cake onto the rack to cool completely, about 2 hours.
 

Make the glaze: Combine the white chocolate and heavy cream in a medium heatproof bowl. Set the bowl over a saucepan filled with about 1 inch of simmering water (do not let the bottom of the bowl touch the water). Cook, stirring, until the glaze is smooth and thick, 2 to 3 minutes. Remove the bowl from the pan and stir in the grated orange zest and coconut extract. Let the glaze cool slightly, 3 to 5 minutes.
 

Spoon the glaze over the cake, allowing it to drip down the sides. Arrange the sugared cranberries and orange zest on top. Let the glaze set completely before slicing, at least 20 minutes.

Cook’s Note
To make the topping, dissolve 1/2 cup sugar in 1/2 cup simmering water; pour over 1/2 cup fresh cranberries and some thin strips of orange zest. After an hour, drain, then toss the cranberries and zest in 1/2 cup sugar and let dry for 2 hours.
 

Fresh Fig, Pecan, & Orange Crostata

Found in the SL June/July 2023 issue here

1# fresh figs, stemmed and halved or quartered, depending on their size
2 Tbsp. (1 oz.) orange liqueur (such as Grand Marnier)
1/4 cup packed dark brown sugar
2 Tbsp. cornstarch
1/4 tsp. kosher salt
all-purpose flour, for work surface
1/2 (14.1-oz.) pkg. refrigerated piecrusts (1 crust)
1/2 cup cream cheese, at room temperature
1 large egg, separated
2 tsp. fresh thyme leaves, plus more for garnish
1/2 cup pecan pieces
1 Tbsp. coarse or granulated sugar
Grated orange zest

Stir together figs and liqueur in a large bowl. Whisk together brown sugar, cornstarch, and salt in a small bowl until smooth; sprinkle over figs, and stir to coat. Let stand until ready to use.

On a lightly floured work surface, roll out piecrust into a 12-inch round. Transfer pastry to a parchment paper-lined rimmed baking sheet.

Whisk together cream cheese and egg yolk in a small bowl until smooth. Using an offset spatula, spread cream cheese mixture over pastry round, leaving a 2-inch border around edge. Sprinkle evenly with thyme leaves.

Gently stir pecan pieces into fig mixture; spoon over cream cheese mixture, mounding fig-pecan mixture in center.

Fold edge of pastry dough over edge of filling, pinching folds closed. Whisk egg white until frothy, and brush over pastry. Sprinkle pastry with coarse or granulated sugar. Cover with plastic wrap, and refrigerate until pastry is chilled and firm, about 1 hour.

Preheat oven to 375°F. Bake crostata until pastry is a deep golden brown and juices are bubbling, 40 to 45 minutes. Let cool for at least 20 minutes. Serve warm or at room temperature, and garnish with grated orange zest and additional fresh thyme leaves. 

 

Honey Glazed Ham

Found in SL March 2024 issue here

 

Ham: This recipe calls for one 9- to 10-pound fully-cooked bone-in spiral-cut ham. If your ham is larger or smaller, adjust the ingredients and cook time accordingly.
Orange marmalade: This spread has some sweetness, but marmalade is really contributing a lot of tart, citrus-forward tang to the honey glaze.
Honey: We love the floral flavor of orange blossom honey, but you can use whatever honey you have.
Rice vinegar: A bit of tartness from the vinegar balances the honey and marmalade so this isn't a sticky-sweet final dish.
Fresh thyme: Mild, tender floral notes come from the fresh thyme.
Grated fresh ginger: This adds incredible bite and kick to the glaze without being spicy or overwhelming.
Kosher salt and black pepper: For seasoning.
Citrus fruits: Sliced oranges, halved tangerines, and kumquats can be used to garnish the serving platter.

How To Make Honey-Glazed Ham
You'll find the full recipe for honey-glazed ham below. Here's a brief outline of the process before you get started:
Step 1. Make the glaze: Cover a roasting pan with aluminum foil, and place a roasting rack inside the pan. Mix together the glaze ingredients.
 

Step 2. Glaze and bake: Brush the glaze all over the ham, then flip the ham upside down in the roasting pan. Cover with aluminum foil, and bake about 1 1/2 hours. Remove the ham from the oven, and take off the foil. Baste the ham with the pan drippings and more of the honey glaze. Put the ham back in the oven, and bake another 30 to 40 minutes or until the ham registers 140°F. While it's in this final bake, baste the ham with pan drippings and more glaze every 10 minutes.
 

Step 3. Garnish and serve: Move the ham to a serving platter. Arrange the fresh thyme sprigs and citrus fruits around the ham, and serve.

1 9-10# fully cooked bone-in spiral-cut half ham
1 cup orange marmalade
2/3 cup orange blossom honey
1/4 cup rice vinegar
1 tbsp chopped fresh thyme, plus sprigs for garnish
2 tsp grated fresh ginger
1 tsp kosher salt
1/2 tsp black pepper
Oranges, tangerines, and kumquats (optional)

Prepare oven and roasting pan:
Preheat oven to 350°F. Let ham stand at room temperature 30 minutes. Line a roasting pan with aluminum foil; top with an ovenproof rack.

Make glaze:
For glaze, stir together marmalade, honey, vinegar, thyme, ginger, salt, and pepper in a small bowl.

Add glaze to ham:
Place ham on rack in prepared pan; brush 2/3 cup of the glaze over ham and in between slices.

Bake ham:
Turn ham fat side down, with bone running parallel to bottom of pan, and pour 3 cups water into pan. Cover tightly with foil. Bake in preheated oven 1 1/2 hours. 

 

Baste ham:
Remove from oven; remove and discard foil. Baste with pan drippings; brush 1/3 cup of the glaze over ham and in between slices.
 

Continue to bake and baste ham:
Return to oven, and bake at 350°F until a thermometer inserted in thickest portion of ham registers 140°F, 30 to 40 minutes, basting ham with pan drippings and brushing with 1/3 cup of the glaze about every 10 minutes.
 

Garnish and serve:
Remove ham from oven. Carefully transfer it to a serving platter. Garnish with fresh thyme sprigs, sliced oranges, halved tangerines, and kumquats, if desired.

Satsuma Upside Down Cake

From SL December 2023 

2 tbsp unsalted butter, melted

1c sugar, divided

1 tsp zest from Satsumas 

8 medium satsuma oranges, peeled and sliced

2 medium satsumas, juiced (1/3 cup) 

2c bleached cake flour (ie Swans Down)

1/4c packed light brown sugar

2 1/2 tsp baking powder

1 tsp kosher salt

1/4 tsp ground cloves

2/3c whole buttermilk, room temp

2 large eggs, room temp, beaten

1/3c canola oil (applesauce)

2 tsp vanilla extract

whipped cream

 

Preheat oven to 350°. Spray a round 2x9" cake pan. Line the bottom of the pan with parchment paper; coat the paper evenly with melted butter and 1/4 cup sugar.

Peel 6 satsumas and cut crosswise into 3/8" thick slices; pat slices dry with paper towels. Arrange slices, cut sides down, in prepared pan, covering bottom of pan in a single layer; trim slices as needed to fit.

Add flour, brown sugar, baking powder, salt, cloves, and remaining 3/4 cup sugar to large bowl with zest, whisking until combined and no sugar clumps remain. Whisk in buttermilk, eggs, juice, applesauce (oil), and vanilla just until combined. Spread batter evenly over satsumas in pan.

Bake until toothpick inserted in the center comes out clean and cake starts to pull away from sides of pan, 38-42 minutes. Cool in pan on a wire rack for 10 minutes. Run a knife around edge of cake to loosen; invert onto a serving plate. Serve warm or at room temp. Top slices with whipped cream.

 

Pull-Apart Hot Cross Buns

Found in Good Housekeeping April 2023

1 (.25 ounce) package active dry yeast
¼ cup warm water
4 ¼ cups all-purpose flour
¼ teaspoon salt
½ cup white sugar
1 teaspoon ground cardamom
1 ¼ cups lukewarm milk
½ cup butter, melted
1 large egg
¼ cup golden raisins (Optional)
¼ cup dried cherries (Optional)
¼ cup dried cranberries (Optional)
2 ½ cups confectioners' sugar
¼ cup milk
1 teaspoon almond extract
1/4 c apricot jam, for glazing

Alternative ingredients:

2 tsp cinnamon

1 tsp ginger

1/2 tsp nutmeg

1/4 tsp cloves

1/4 tsp allspice

1/2 c golden raisins

1/2 c pecans

1 tbsp finely grated orange zest

Dissolve yeast in warm water in a small cup. Let stand until dissolved, yeast softens, and begins to form a creamy foam, about 5 minutes.

Place flour, salt, sugar, cardamom, 1 ¼ cups lukewarm milk, melted butter and egg into a bread machine in the order listed. Pour yeast mixture on top. Close the lid and set the machine for Dough setting. Add raisins, dried cherries, and dried cranberries at the beep.

Divide dough into 12 portions, shape into balls, and place into a greased 9x13-inch baking dish. Cover with plastic wrap and set aside to rise until doubled in volume, about 45 minutes.

Preheat the oven to 350°.

Bake in the preheated oven, uncovered, until golden brown, 20 to 25 minutes. Cool completely.

In a small bowl, microwave jam until melted, 15-30 seconds, then brush apricot glaze onto buns.

 

Whisk confectioners' sugar, ¼ cup milk, and almond extract in a bowl until smooth.

Drizzle confectioners' sugar icing in a cross shape over cooled buns. 

 

Copycat Panda Express Orange Chicken

Chicken: 

1-1/2 c all purpose flour

1/2 c cornstarch

1/2 tbsp salt

1/2 tsp pepper

1 large egg, room temp

1-1/4 c sparkling water, chilled

1 tbsp sesame oil

1-1/2# boneless skinless chicken thighs/breasts, cut into 1" pieces

 

Sauce:

1 tbsp oil

1/2 tsp crushed red pepper flakes

1 tbsp minced garlic

1-1/2 tsp minced fresh ginger root

2 tbsp sugar

2 tbsp light brown sugar

2 tbsp rice vinegar

2 tbsp orange juice

1 tbsp soy sauce

1 tsp grated orange zest

1 tbsp water

1 tbsp cornstarch

 

rice, sliced green onions, toasted sesame seeds

 

Ina large bowl, combine flour, cornstarch, salt, and pepper. Whisk in egg, sparkling water, and sesame oil until smooth. Add chicken pieces, toss to evenly coat. Cover; transfer to refrigerator. Let chicken marinate at least 30 minutes.

Heat about 1/2-1" deep oil in a large wok or Dutch oven to 350°. Working in batches, add a few pieces of the chicken. Cook, turning occasionally  until the chicken is deep golden brown on all sides and cooked through, about 5-6 minutes. Transfer fried chicken pieces to a paper towel-lined sheet pan to drain. Repeat with remaining chicken pieces.

For sauce, heat oil in a large skillet to med-high heat. Add red pepper flakes, garlic and ginger; cook until fragrant, 30-60 seconds. Add sugar, brown sugar, rice vinegar, orange juice, soy sauce, and orange zest; stir until sugars dissolved and mixture begins to bubble. 

In a small bowl, whisk together water and cornstarch until dissolved. Add to sauce; stir until smooth. Cook sauce until it thickens, 1-2 minutes.

Add fried chicken pieces to sauce; toss gently to coat. Serve with cooked rice and top with green onion and sesame seeds. 

Orange, Poppy Seed, & Butternut Squash Coffee Cake

Recipe found here.

 

Streusel Topping:
½ cup all-purpose flour
½ cup firmly packed brown sugar
¾ teaspoon ground cinnamon
1 pinch salt
1 pinch ground cloves
1 pinch ground nutmeg
6 tablespoons cold unsalted butter, cut into cubes

Cake:
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
¾ teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
1 cup white sugar
½ cup unsalted butter, softened
2 large eggs, at room temperature
1 cup mashed, cooked butternut squash
¼ cup freshly squeezed orange juice
1½ tablespoons grated orange zest
1 teaspoon vanilla extract
½ cup buttermilk, at room temperature

1 tablespoon poppy seeds


Preheat the oven to 350°F. Grease a 9-inch springform pan with removable bottom.

Mix flour, brown sugar, cinnamon, salt, cloves, and nutmeg together in a bowl until well combined. Cut in butter until streusel forms coarse, large crumbs. Set aside.

Whisk flour, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg until combined. Set aside.

Cream sugar and butter in a large bowl with an electric mixer until light and fluffy. Beat in eggs one at a time, mixing well after each addition. Mix butternut squash, orange juice, orange zest, and vanilla extract until combined. Mix in 1/2 of the dry ingredients until just combined. Pour in buttermilk, mixing until just combined. Stir in remaining dry ingredients until just incorporated. Fold in poppy seeds.

Pour batter into the prepared pan and spread into an even layer. Sprinkle streusel mixture evenly over the top of the batter.

Set springform onto a baking sheet, and place into the preheated oven. Bake until a toothpick inserted into the center of the cake comes out clean, 55 to 60 minutes. Remove from oven and cool for 20 minutes before removing the sides of the pan. Serve slightly warm, or cool to room temperature. 

Strawberry Orange Muffins

Original recipe found here.

1 1/2 cups all purpose flour
1 cup finely ground hazelnut meal/flour
1/2 cup granulated sugar
1/2 teaspoon cinnamon
1 teaspoon baking powder
1 1/2 teaspoons baking soda
pinch of salt
3 tablespoons unsalted butter softened
2 teaspoons vanilla extract
2 large eggs
1 cup non-fat plain yogurt
1/4 cup Bonne Maman orange marmalade
1 cup diced strawberries
1 teaspoon orange zest
1/2 cup semi-sweet chocolate chips

Preheat your oven to 375 degrees and grease (or line with muffin liners) a standard sized muffin pan. Using a large mixing bowl, mix together the flour, hazelnut meal, sugar, cinnamon, baking powder, baking soda and salt. Set aside.
In a separate medium sized mixing bowl, mix together the butter, vanilla, eggs (one at a time), yogurt and orange marmalade. Pour the wet ingredients into the dry flour mixture and, using a rubber spatula, mix until just combined. Fold in the diced strawberries, orange zest and chocolate chips.
Scoop the batter into the prepared muffin pan (I used a tablespoon sized cookie scoop and used two tablespoons of batter per muffin) and bake for about 20 to 24 minutes, or until a tester inserted comes out clean. Let cool in the pan for about 10 to 15 minutes before serving. Serve with the Bonne Maman orange marmalade.

 

Bubba Gump Shrimp Co Orange Dipping Sauce

Recipe found here.

1/4 cup Orange Marmalade
1/2 teaspoon Cajun Seasoning to taste

Mix together orange marmalade and Cajun seasoning, adding more Cajun seasoning to taste, if desired.

Orange Marmalade

We had a big box of oranges so before they go bad I had to find something to do with them. Enter jelly. It's my fall back plan when we have a bunch of extra fruit. A quick google search found this recipe so while I'm saving it today, it's the first time we'll be making it. Hopefully it comes out tasty!

3/4 pounds of oranges, 4 to 5 medium
1 lemon, zest finely grated and juiced
6 cups water
3 pounds plus 12 ounces sugar

10 8oz canning jars with rings and lids OR 5 pint jars

Wash the oranges and lemon thoroughly.

Zest the oranges and lemon.

Juice the lemon, discarding the pieces and seeds. Save the juice.

Peal the oranges removing as much pith as you can.

Use a knife or mandolin and slice fruit into 1/8" slices, removing the seeds as you go.

Place the fruit into an 8-quart stainless steel pot. Add the zest and juice and the water to the pot, set over high heat and bring to a boil, approximately 10 minutes.

Once boiling, reduce the heat to maintain a rapid simmer and cook, stirring frequently, for 40 minutes or until the fruit is very soft.

Fill the bath canner 3/4 full with water, set over high heat and bring to a boil. Place jars, rings, canning funnel, ladle, and tongs into the boiling water and make sure the water covers the jars by at least 1". Boil for 10 minutes. Turn off the heat, add the lids and leave everything in the pot until the marmalade is ready.

Meanwhile, place a small plate in the freezer. Increase the heat under the orange mixture to return to full boil. Add the sugar and stir the mixture continually, until it reaches 222 to 223 degrees F on a deep-fry or candy thermometer, and darkens in color, approximately 15 to 20 minutes. You may need to adjust the heat in order to prevent boil over. Test the readiness of the marmalade by placing a teaspoon of the mixture onto the chilled plate and allowing it to sit for 30 seconds. Tilt the plate. The mixture should be a soft gel that moves slightly. If mixture is thin and runs easily, it is not ready.

Remove jars from the water and drain on a clean towel. Fill the jars using the ladle to just below the bottom of the threads of the jar. Repeat until all of the mixture has been used. The amount of marmalade may vary by 1-2 jars. Wipe the rims and threads of the jars with a moist paper towel and top each with a lid. Place a ring on each jar and tighten.

Return the jars to the canning bath of boiling water, being certain that they don't touch the bottom of the pot or each other. Add additional water if necessary to cover the jars by at least 1". Boil for 10 minutes. Using canning tongs, carefully remove the jars from the water, place in a cool dry place and allow to sit at room temperature for at least 24 hours before opening.

 

Once open, store in the refrigerator. Unopened marmalade will last for up to 6 months.

Cranberry Relish

We made this for Thanksgiving one year...some liked it, some didn't. We only used one cup of sugar so maybe a little more would have better results.

2 cups rinsed raw cranberries
2 skinned and cored tart green apples, cut into thick slices
1 large, whole (peel ON) seedless orange, cut into sections
1to 2 cups granulated sugar (depending on how sweet you would like your relish to be)

If you don't have an old fashioned grinder, you can use the grinder attachment to a KitchenAid mixer, or you can use a food processor. If you use a food processor, be careful not to over-pulse or you'll have mush instead of relish.
You can also just chop very finely by hand, but that's difficult, especially with the cranberries.
Push the cranberries, orange sections, and apple slices through the grinder. Include the orange peel. Alternate the fruit as you push it through the grinder so that different fruits get ground together.
Stir in the sugar. (Start with less than a cup and keep adding 1/4 cups until you reach your desired level of sweetness.) Let sit at room temperature until the sugar dissolves, about 45 minutes. Store in the refrigerator until ready to use.

Cranberry Orange Scones

I've had this recipe from Tasty Kitchen bookmarked forever and finally get to try it. I'm hoping it taste something like the scones that Liza's husband used to make at Whole Foods. I'm keeping my fingers crossed!

2 cups all-purpose flour
¼ tsp baking soda
2½ tsp baking powder
¼ tsp salt
¼ cups sugar
3½ tbsp butter, cut into small pieces
¼ cups dried cranberries
2 tsp orange peel, grated
¼ cups milk
¼ cups fresh orange juice
1 whole egg, beaten

FOR THE GLAZE:
¼ cups powdered sugar
1 tbsp orange juice

Preheat oven to 375°F.
Combine flour, baking soda, baking powder, salt and sugar in a bowl. Cut in butter with a pastry blender until mixture resembles coarse meal. Stir in cranberries and orange peel. Add milk, orange juice, and egg stirring just until moist.
Turn dough out onto a lightly floured surface, and knead 15 times or until smooth.
Form into an 8 x 8 square. Cut 4 even rows into the dough. Cut each row into triangles, about 6 scones per row.
Carefully transfer dough to a baking sheet coated with cooking spray or lined with parchment paper.
Bake for 10-12 minutes or until golden. Let them slightly cool for about 5 minutes. Meanwhile make your glaze.
In a small bowl add your powdered sugar and orange juice mix until you reach a consistency you like. Add more sugar if too thin, add more juice if too thick. Drizzle over the top of scones.

Orange Julius

1 cup milk
1 cup cold water
6 oz orange juice
12 ice cubes
½ tsp vanilla extract
¼ cup sugar

Blend all ingredients in blender to the consistency of a smoothie, pour and enjoy. Delicious!