ORANGE AND HONEY COFFEE
It looks like plain black coffee, but looks can be deceiving. It's actually infused with honey and grated orange zest.
Provided by My Food and Family
Categories Meal Recipes
Time 10m
Yield Makes 8 servings, 3/4 cup each.
Number Of Ingredients 4
Steps:
- Place coffee and orange zest in filter in brew basket of coffee maker.
- Measure honey into empty pot of coffee maker.
- Add water to coffee maker; brew. When brewing is complete, stir until well blended.
Nutrition Facts : Calories 50, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 5 mg, Carbohydrate 14 g, Fiber 1 g, Sugar 11 g, Protein 0 g
ORANGE-SPICED RYE HONEY CAKE
Honey cake emerges from its hibernation around the High Holidays in the fall, when honey and other sweet foods are eaten to usher in a sweet new year. But as much as this is an early fall cake for the holidays, its warming spices make it a perfect winter cake that works both for dessert and in the morning with a cup of coffee.
Provided by Jeffrey Yoskowitz
Categories Rosh Hashanah/Yom Kippur Cake Bake Winter Fall Honey Rye Orange Spice
Yield Makes 1 (9x5-inch) loaf / Serves 10-12
Number Of Ingredients 14
Steps:
- Preheat the oven to 350ºF. Generously grease a 9x5-inch loaf pan with oil.
- In a large bowl, whisk together the 1 1/2 cups of oil, the eggs, sugar, honey, coffee, and orange zest. In a separate large bowl, whisk together the flours, baking powder, baking soda, salt, cinnamon, ginger, and cloves.
- Make a well in the center of the flour mixture and pour in the egg mixture, then stir with a fork or a whisk until the batter is smooth and free of lumps.
- Pour the batter into the prepared pan and bake for 50 to 55 minutes, until set in the middle-the cake should hold firm when lightly pressed on top. Be careful not to leave it in the oven for too long or it will dry out.
- Let the cake cool in the pan for at least 30 minutes-1 hour for a Bundt cake (see note)-before very carefully inverting it and removing the pan. Slice and serve with fresh fruit and tea.
HONEY CAKE WITH ORANGE GLAZE
Easy to make dessert for Rosh Hashanah, with a delectable orange glaze to add more flavor.
Provided by Savannah
Categories Desserts Frostings and Icings Dessert Glazes
Time 1h40m
Yield 12
Number Of Ingredients 17
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking dish.
- In a bowl, whisk together the flour, baking powder, baking soda, salt, cloves, nutmeg, and cinnamon until thoroughly mixed together. In a separate large bowl, stir together the vegetable oil, 1 cup of sugar, and honey, and beat the eggs in one at a time, beating well after each addition. Stir in the flour mixture, alternating with the coffee in several additions. Mix in the shredded apple, if desired.
- Transfer the batter into the prepared baking dish, and sprinkle the walnuts over the top of the cake. Bake in the preheated oven until the cake springs back when lightly touched with a finger, about 1 hour. Allow the cake to cool until warm, about 15 minutes.
- In a small saucepan, melt the butter, and whisk in 2/3 cup of sugar and the orange juice until the sugar has dissolved. Bring the mixture to a boil, and remove from heat, whisking constantly. Pour the glaze over the warm cake.
Nutrition Facts : Calories 527.6 calories, Carbohydrate 86.7 g, Cholesterol 72.2 mg, Fat 18.4 g, Fiber 2.1 g, Protein 7.4 g, SaturatedFat 4.8 g, Sodium 239.8 mg, Sugar 53.1 g
ORANGE-HONEY BREAD
A wonderful tea loaf to slice and have with tea or coffee. Try it plain or spread it with butter or cream cheese. The original version of this recipe was posted to an e-list called MC_recipes several years ago and was attributed to Johna Blinn who wrote food columns for newspapers and magazines as well as a number of cookbooks. I have upped the measure of orange rind a bit and I measure the grated orange rind generously by pressing it lightly into the measuring spoon. This bread is delicious as well as quite low in fat!
Provided by teapotter
Categories Quick Breads
Time 55m
Yield 16 serving(s)
Number Of Ingredients 10
Steps:
- Sift together flour, baking powder, salt and baking soda.
- Cream butter; beat in honey until light and creamy. Add egg and orange rind; beat well.
- Mix in dry ingredients alternately with orange juice. Stir in nuts.
- Pour batter into a greased or parchment lined 9x5x3 inch loaf pan. Bake in a 350 F oven for about 55-65 minutes or until it tests done.
- Let bread stand in pan for 10 minutes. Turn out onto a cooling rack and cool thoroughly before slicing.
Nutrition Facts : Calories 194.8, Fat 5.5, SaturatedFat 1.4, Cholesterol 17, Sodium 176.5, Carbohydrate 34.7, Fiber 1, Sugar 18.6, Protein 3.4
HONEY COMB COFFEE CAKE
Great ingredients in this coffe cake: almond and orange extracts, butter, pecans, honey and nutmeg....moist and delicious! It is easy to make. Just mix up the cake, boil and pour on the topping, and bake.
Provided by Brenda Benzar Butler
Categories Desserts Cakes Coffee Cake Recipes
Yield 16
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C); grease and flour a 9 inch square baking pan.
- Combine flour, 1/2 cup sugar, 1/2 cup butter or margarine, 1/3 cup milk, eggs, baking powder, 1/2 teaspoon orange extract , and almond extract until well mixed. Spread batter into prepared pan.
- To Make Topping: In a heavy 2 quart saucepan combine 1/2 cup butter or margarine, pecans, 1/4 cup sugar, honey, nutmeg, 1 tablespoon milk, and 1/2 teaspoon orange extract. Cook over medium heat, stirring occasionally, until mixture comes to a full boil . Continue cooking, stirring occasionally, for 2 or 3 minutes. Pour topping evenly over coffee cake.
- Bake 22 to 27 minutes, or until wooden pick inserted in center comes out clean.
Nutrition Facts : Calories 241.3 calories, Carbohydrate 25.2 g, Cholesterol 54.2 mg, Fat 14.9 g, Fiber 0.7 g, Protein 2.9 g, SaturatedFat 7.8 g, Sodium 74.3 mg, Sugar 14.3 g
ORANGE HONEY CAKE
My mother used to make this all the time, but never really followed a recipe. I found this one in The New Jewish Holiday Cookbook: An International Collection of Recipes and Customs.
Provided by Mirj2338
Categories Dessert
Time 1h25m
Yield 2 loaves, 20 serving(s)
Number Of Ingredients 13
Steps:
- Coat with nonstick spray or grease two 9 by 5-inch loaf pans.
- Line the bottom of each pan with a small piece of wax paper cut to fit; then spray or grease the paper.
- Set the pans aside.
- Preheat the oven to 325 degrees.
- Put the hot water into a 2-cup measuring cup or a small bowl.
- Add the instant coffee granules, and stir until they are dissolved.
- Stir in the orange juice concentrate to cool the coffee.
- Set aside.
- Measure out the cinnamon, allspice, salt, baking powder and baking soda, and place in a small custard cup or on a piece of wax paper.
- Set aside.
- Measure the flour by spooning it into the proper-size measuring cups, and leveling off the top.
- After measuring the flour, sift it onto a large piece of wax paper or into an extra bowl.
- (Sifting is necessary as tiny lumps may not beat out during the mixing process and will appear in the finished cake.) Put the eggs, oil, sugar, and honey into a large mixer bowl.
- With an electric mixer at medium speed, beat them together until completely combined, about 2 minutes.
- Add the spice mixture, and beat until combined.
- Beat in about a third of the flour, then a third of the orange-coffee mixture, repeating twice until all the ingredients are added.
- Beat on low speed until the flour is completely mixed in, scraping the bowl if necessary.
- Then beat the batter on high speed for 1 to 2 minutes or until it is very smooth.
- The batter will be thin.
- Pour the batter into the prepared pans, dividing it evenly.
- Bake the cakes at 325 degrees for about 60 to 70 minutes, or until a toothpick inserted into the center of each cake comes out completely clean (test both cakes).
- If there is a wet spot in the center of the top of a cake, bake it a few minutes longer.
- Remove the cakes from the oven, and let them cool for 1 hour in their pans on a wire rack.
- The sides of the cakes should shrink away from the pans a little.
- Run a knife around the sides of each cake to loosen it; then turn the cake out of its pan, and peel the wax paper from the bottom.
- Invert the cakes so the tops are facing upward.
- Cool the cakes completely on the wire rack.
- Wrap the cooled cakes well for storage (use sturdy plastic wrap and/or heavy-duty foil).
- If the wrapped cakes are allowed to mellow overnight, their taste and texture will improve, and they will be easier to slice (a serrated bread knife works best).
- The tightly wrapped loaves can be kept at room temperature for up to 4 days, or they may be frozen for several months.
- (Defrost, wrapped, at room temperature, before slicing and serving.) To serve, cut each loaf crosswise into slices, and arrange the slices, slightly overlapping, on a tray or platter.
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