Mimosa Punch

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Last weekend my family had a couples shower for my daughter and her fiance at my house.   It was a brunch and one of the things that I personally HAVE to have at a brunch is a mimosa.  Well, I just hate making individual drinks so I found a recipe for a mimosa punch from Paula Deen and it must have been good because it was gone lickety-split.  I had a little taste of the dregs in the bottom of the bowl and it WAS delish.  This is the way I’ll be serving mimosa at brunch parties from now on ~ only I’ll double the recipe, LOL!.

Earlier in the week, I made orange cubes to put in the punch by cutting up an orange in slices, then cutting the slices in half and putting them in a muffin pan.  I added water to fill the cups and froze.  Once frozen, I set the pan on the cupboard for a few minutes until they just loosened up in the pan.  I popped them out and tossed into a ziplock bag and put back in the freezer.  Very easy to do and you can use any fruit you want.

You’ll have to excuse the pictures ~ I was trying to get them while guests were helping themselves to the food and I didn’t want to be pushy.  I don’t think I got pictures of everything but I’ll just have to remake them!

VIEW PRINTABLE RECIPE HERE!

Mimosa Punch

1 (12 ounce) can orange juice concentrate, thawed
1 liter club soda
2 bottle champagne

Pour thawed juice concentrate in a punch bowl. Stir in the club soda. Add 2 bottles champagne and stir lightly to mix.

Makes anywhere from 10 to 20 servings depending on the size glasses you use to serve it in.

Happy Cooking!

Orange Crescent Rolls

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I love having freshly made baked goods for weekend breakfasts but I do not like putting them together so early in the morning.  I’m really not above taking help where I can get it.  These breakfast rolls from Pillsbury (from one of their magazines) are perfect ~ super easy to put together and they taste really fresh.  I love citrus so these worked for me.

I would suggest that you take them off the pan as soon as you can otherwise they will glue to it and it will be impossible to get them off.  Pouring some hot water in your pan and letting it soak will get the glaze off if it hardens.

Orange Crescent Rolls

1/2 cup packed brown sugar
2 tbsps butter
1 tbsp grated orange peel
3 tbsps fresh orange juice
2 (8 oz) can Pillsbury Recipe Creations dough (or crescent roll dough)

Heat oven to 375º.

Spray a 12 inch round pizza pan with cooking spray.

In a small saucepan, combine the brown sugar, butter grated orange peel, and orange juice and cook over medium heat until sugar has melted and mixture is bubbly. Set aside.

Take out the dough and leave it unrolled. Cut each roll into 12 pieces (Cut in half, cut each half in half, then cut in thirds). Arrang ethe slices on the greased pizza pan. Spoon the brown sugar mixture over the rolls.

Bake for 13-15 minutes (Mine took a bit longer but yours may not so keep and eye on it) until golden brown. Remove from pan with a pancake turner and serve warm.

Makes 24 rolls.

Happy Cooking!

Blueberry Orange Bread

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I froze a big ziplock bag of blueberries over the summer and decided to use some up in this bread.  It’s very good ~ you can really taste the orange and I love that.  I think blueberry and orange is a great combination. I use 1 cup of the blueberries and I put them in the batter frozen.

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Blueberry Orange Bread

2 cups flour
1 cup sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 egg
1/2 cup orange juice
1/3 cup water
2 tbsps butter, melted
2 tbsps grated orange zest
3/4 cup fresh or frozen blueberries

Preheat oven to 350º.

Combine the first five ingredient in a large bowl and set aside.

In another bowl, combine the egg, orange juice, water, butter and orange peel. Add to the dry ingredients, mixing until just combined. Fold in the blueberries.

Pour into a greased and floured 8×4 loaf pan.

Bake for 65-70 minutes or until a toothpick inserted in the middle comes out clean. Cool for 10 minutes then remove from pan to a wire rack to finish cooking.

Makes 1 loaf.

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Happy Cooking!

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Orange Nut Bread with Orange Marmalade Butter

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Well, it’s hurricane season and Hurricane Bertha is churning out in the Atlantic. I hope it doesn’t affect anyone on the east coast ~ especially me! Time to get my hurricane kit together.

I really like citrus in anything ~ orange is probably my favorite flavor. This bread is delicious and would be great for breakfast or teatime. I never add the nuts because DH doesn’t like them in baked goods but I think they would be a wonderful addition. I bake it in 8×5 pans instead of the smaller pans and check it after 50 minutes but it usually takes about one hour to bake.

Orange Nut Bread with Orange Marmalade Butter

Bread:

1 1/2 cups sugar
1 cup butter, softened
4 eggs
1 cup sour cream
1/2 cup orange juice
2 tablespoons freshly grated orange peel
3 1/2 cups flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 cup chopped walnuts

Orange Marmalade Butter:

1/2 cup butter, softened
1 tablespoon powdered sugar
3 tablespoons orange marmalade

Heat oven to 350°. Grease bottom only of 5 mini (5 1/2×3-inch) loaf pans or other sized pans. Set aside.

Combine sugar and 1 cup butter in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs; continue beating until well mixed. Add sour cream, orange juice and orange peel; continue beating until well mixed. Reduce speed to low; add flour, baking powder and baking soda. Beat until well mixed. Gently stir in nuts by hand.

Divide batter evenly among prepared pans. Bake for 35 to 45 minutes or until toothpick inserted in center comes out clean. Let stand 10 minutes; remove from pans. Cool completely.

Meanwhile, for butter, combine 1/2 cup butter, powdered sugar and marmalade in small bowl. Beat at medium speed, scraping bowl often, until creamy. Cover; refrigerate until serving time.

Happy Cooking!