This beautiful burger is from Rachael Ray magazine, December 2018. I can picture some cool variations. But this one is a WINNER for any season!
Thank you to Rachael Ray for this recipe, which appeared in the 2018 “Holiday” issue of her magazine (December 2018).
Wiccan Wheel of the Year Nut Loaf
From the Crisp Pinch of Imbolg that sweetens the New Orange-Blossom Spring; the Sundrenched Buttery Summer that feeds the Nut-Warm Harvest of Lughnasad and Mabon to Dark Wood Spices of Samhain and the Stark Red Cranberries of Yule–This Wiccan Wheel of the Year Nut Loaf Will Bring You the Prosperity & Light of the entire year!
2 cups all-purpose flour
3/4 cup white sugar
3/4 teaspoon salt
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
2 dashes of dried, ground ginger
2 dashes of dried, ground cloves
1 dash of nutmeg
1/2 of a 12-oz bag of Ocean Spray Fresh Premium Cranberries (whole)
1/2 cup roughly chopped black walnuts
1 egg, beaten
2 tablespoons vegetable oil
3/4 cup orange juice with pulp (I use the juice and pulp from the orange I zest below, plus a 1/2 c of regular orange juice)
Zest of 1 large orange
Preheat oven to 350 degrees F (175 degrees C). Grease a 9×5 inch loaf pan with Pam spray (I have also used a four-inch tall bundt pan and it turns out nicely).
Combine the flour, sugar, salt, baking powder, and baking soda and spices. Add the cranberries and walnuts, and stir to coat with flour.
Beat the egg, then mix in the oil, orange juice, and orange zest.
Pour the egg mixture into the flour mixture, and stir until just blended. Spoon the batter into the prepared pan.
Bake for 50 minutes (I live 1000 feet higher than Denver, so I cooked mine 45 mins) in preheated oven, or until a butterknife inserted near the center comes out clean.
Cool in pan for 10 minutes, then upend and remove to a wire rack, and cool completely.
An old-time recipe for putting jam into bread. You can use jelly or marmalade.
Yield: 1 loaf
3 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 cup fruit juice (cranberry, orange, etc.)
1-1/4 cups jam
4 tablespoons melted butter (1/2 stick)
1 cup chopped walnuts
Preheat oven to 350°. Sift together dry ingredients. Beat in egg, juice, 1 cup jam, and butter. Stir in nuts. Pour into greased 9-inch loaf pan and bake 50 to 60 minutes. Spread top with remaining jam and return to oven to 5 minutes to glaze. Or, add all the jam to batter and frost with White Icing.
2 cups powdered sugar
2 tablespoons warm milk
1 teaspoon vanilla
A simple frosting for sweet breads, coffee cakes, and rolls.
Sift sugar, add milk and vanilla, and blend until smooth. For a thicker or thinner icing, adjust amount of milk used. For colored icing, add a drop or two of food coloring. Makes 2 cups.
3 medium Honeycrisp apples, sliced (3 cups)
1 15oz can sliced pears, drained
1 15oz can sliced peaches, drained
3/4 cup packed brown sugar
1/2 cup all-purpose flour
1/2 cup old-fashioned oats
3/4 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon ground mace
1/4 teaspoon ground allspice
1/2-3/4 cup of chopped walnuts
1/3 cup butter or margarine, softened
Cream or Ice cream, to top, if desired
Make & Bake It
1. Heat oven to 375ºF. Grease bottom and sides of 8-inch square pan with shortening.
2. Spread apples in pan. Add pears and peaches. In medium bowl, stir dry ingredients together. Add softened butter with pastry cutter or your fingers until dry and butter mix to form large crumbs. Sprinkle crumbs over apples pears and peaches.
3. Bake about 30 minutes or until topping is golden brown and apples are tender when pierced with a fork. Serve warm with cream.
ERMAHGERRRRRD! It’s fall, my friends, and you NEED these crinkles in your life. 🍁🍂
These babies are from our friends over at cookiesandcups.com. Pay them a visit and see what else they got going in the crazy-good cookie department!
10 tablespoons butter, sliced
2 1/2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1 cup granulated sugar
1/4 cup light brown sugar
1 teaspoon vanilla
1/2 cup powdered sugar
How to Make It
Place the butter in a saucepan. Cook over medium heat until the butter melts and begins to foam. Continue to cook, whisking (or swirling the pan) frequently until the butter becomes an amber color, this should take 2-3 minutes. Remove the pan from the heat and allow it to cool slightly. Whisk together the flour, baking powder, cinnamon and salt. Set aside.
Add the granulated and brown sugar into the bowl of your stand mixer fitted with the paddle attachment. Pour the cooled butter into the sugars and mix on medium speed to combine. Add in the eggs and vanilla, mixing just until smooth. Turn the mixer to low and slowly add in the flour mixture until just incorporated. Cover the mixing bowl and refrigerate for at least 1 hour.
Preheat the oven to 350°F. Line a baking sheet with a silicone mat or parchment paper. Set aside. Place the powdered sugar in a shallow bowl. Divide the chilled dough into 1- tablespoon sized balls. Roll each ball into the powdered sugar and place onto the prepared pan, about 2- inches apart.
Bake for 10-12 minutes or until the cookies are set. Allow the cookies to cool on the pan for a few minutes before transferring them to a wire rack to finish cooling.
- The original recipe calls for 1/2 cup chopped pecans, mixing them into the dough after the flour. I omitted them for personal preference, but if you like nuts in your cookies I know they would be a great addition!
- I also baked my cookies for much less time than the original recipe calls for, which is 18-22 minutes. I did this so my cookies would be soft. If you prefer a crunchier cookie bake for the full bake time, 18-22 minutes.