All recipes courtesy of Chef/Instructor Scott McMillen
www.iceculinary.com and www.simplyorangejuice.com
Makes 24 muffins
- 6 cups all-purpose flour
- 3 cups chopped pecans
- 1-1/2 cups granulated sugar plus more for garnish
- 1 tablespoon orange zest
- 3-1/2 teaspoons baking powder
- 2 teaspoons baking soda
- 2 teaspoons salt
- 3/4 cup Simply Orange orange juice
- 2 cups whole milk
- 3/4 cup canola oil
- 3 eggs
- 1/2 cup orange marmalade
- Preheat oven to 375 degrees F. Line muffin pans with paper inserts.
- Mix 1 tablespoon flour with pecans.
- Combine the sugar with the orange zest then stir in remaining flour, baking powder, baking soda and salt.
- In a separate bowl whisk juice, milk, oil and eggs together then gradually beat dry Ingredients: into wet Ingredients: until thoroughly mixed.
- Add in the pecan mixture.
- Fill prepared muffin tins halfway with batter then spoon marmalade into the center of each muffin and top with remaining batter.
- 7. Sprinkle some sugar on top of each muffin and bake 15 to 20 minutes or until muffins are golden and fully cooked.
Makes 12 servings
- 12 eggs
- salt and pepper to taste
- 3 tablespoons olive oil
- 2 cups diced onions
- 2-1/2 cups chopped zucchini
- 2-1/2 cups chopped yellow squash
- 2 red peppers, chopped
- 2 cups chopped broccoli
- 2 cups chopped cauliflower
- Preheat oven to 350 degrees F.
- Beat eggs with salt and pepper in a bowl.
- Heat oil in a skillet and add in the vegetables and sauté until just softened. Season with salt and pepper.
- Grease a 12-cup muffin tin and fill each halfway with vegetables then top with eggs.
- Bake frittata for 25 to 30 minutes or until eggs are set.
- Note: Frittata can be prepared in advance up to step Cover muffin tins and refrigerate until ready to bake.
Sour Cream Coffee Cake
Makes one 9-inch cake
- Streusel Topping and Filling
- 1/3 cup firmly packed light brown sugar
- 2 tablespoons granulated sugar
- 1 cup walnuts
- 1-1/2 teaspoons cinnamon
- 1/2 cup cake flour
- 4 tablespoons softened unsalted butter
- 1/2 teaspoon vanilla extract
- 4 large egg yolks
- 2/3 cup sour cream
- 1-1/2 teaspoons vanilla extract
- 2 cups cake flour
- 1 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 12 tablespoons unsalted butter
- Preheat oven to 350 degrees F. Grease the bottom and sides of a 9-inch springform pan.
- For streusel, combine the brown sugar, granulated sugar, walnuts, and cinnamon together in a blender or food processor and pulse until just chopped. Set aside 3/4 cup of the streusel for the filling and combine the rest with the flour, butter, and vanilla.
- For batter, beat egg yolks with 1/4 of the sour cream and the vanilla extract.
- Stir flour with sugar, baking powder, baking soda, and salt in a separate bowl. Mix in the butter and the rest of the sour cream. Gradually beat in the egg mixture until well combined.
- Pour about 2/3 of the batter into the prepared pan and top with the reserved streusel and top with the rest of the batter. Sprinkle the remaining streusel overtop and bake for about 1 hour or until a toothpick comes out clean.
- Let cake cook for a few minutes before removing the sides of the pan.
Note: This recipe can be made up to 5 days in advance and kept in the refrigerator.
Makes 4 servings
- 2 cups cranberry juice
- 2 cups Simply Orange orange juice
- 1 bottle of champagne
- Pour cranberry juice into 4 champagne glasses then top with orange juice and Champagne.