Posts Tagged ‘orange’

For the last several years we have been celebrating Thanksgiving with our friend the Eppenberger Family. They make delicious cranberry sauce from scratch every year, and I always save extra cranberry sauce to make these delicious muffins.

The muffin batter is pretty much consisted of the “orange” part while the “cranberry” part comes from the cranberry sauce filling. It tasted so good, tangy and refreshing. Although the batter is dense and thicker than average muffin batter, but after baking the muffins were very nice– golden brown on the top, light and fluffy inside. I think I nail it down this time– the secret is egg separation method. It’s a bit more work, but definitely worth the efforts.

Orange Cranberry Muffins
Orange Cranberry Muffins
Orange Cranberry Muffins

Cranberry Orange Muffin Recipe (makes 12 muffins)

2 cups flour
5 tbsp sugar
1 tbsp baking power
1/4 tsp salt
zest of 2 oranges

Egg yolk mixture:
2 egg yolks– room temperature
1/2 cup fresh squeezed orange juice
3/4 cup whipping cream
4 tbsp melted unsalted butter– keep warm
1/2 tsp vanilla extract

Egg white mixture:
2 egg whites– room temperature
2 tbsp sugar

12 tsp fresh cranberry sauce– see note below

Topping (optional):
Chopped walnuts


  1. Preheat oven to 400F. Line muffin pans with muffin cup liners.
  2. In a large bowl, sift flour, 5 tbsp sugar, baking power and salt. Mix in orange zest. Make a well in the center.
  3. Whisk all ingredients (except melted butter) in egg yolk mixture to blend well. Add in melted butter and mix well again. Pour into flour mixture. Use a spatula to fold in just enough to moist. The batter will be stiff. Do not over mix the batter.
  4. In a separate clean bowl, whip egg whites on high speed until it looks white and bubbles are very tiny. Gradually add in sugar. Continue whipping on hash speed until soft peak (curve tip) forms.
  5. Fold in whipped egg whites into the batter in 2 batches.
  6. Fill each muffin cup 1/3 full, spoon 1 tsp cranberry sauce in the center. Top the muffins cups with remaining batter, covering cranberry sauce all around. Sprinkle some walnuts on top if used. Bake for 20-22 minutes or until golden brown, and the muffin top springs back when lightly pressed. Remove to cool on a rack for 5 minutes before serving.

Regina’s Note:

  • Eggs: be sure to use room temperature eggs. A quick way is to soak eggs in luke warm water for 10-15 minutes to bring to room temperature.
  • Cranberry sauce: cook the sauce a bit longer (can use microwave, uncover and reheat for a few minutes) so it gets thicker, and stay nicely in the center of the muffin instead of leaking to the surface of the muffins.

Read Full Post »

We got lots of oranges from our neighbor. I used some to make smoothie last weekend and used some for this recipe. I have always wanted to make crepes but never get to do it until today. The crepes are soft, slightly sweet and crispy on the edge, even delicious on its own. Best of all crepes can be prepared ahead of time and coated with orange sauce right before serving. Typically the orange sauce consists of Brandy and orange liqueur, creating flaming crepes at the table… but I don’t want to cause a fire in my house! Hahaha… it is just as good though– buttery, tangy and refreshing at the same time.

Crepe Suzette

Crepe Suzette

Crepe Suzette

Crepe Suzette

Crepe Suzette Recipe from Desserts by Rosemary Wilkinson– serves 4-6

Ingredients for crepes:
1 cup flour
1/4 tsp salt
2 tbsp sugar
2 eggs, lightly beaten
1 cup milk
2 tbsp orange flower water/orange liqueur (optional)
2 tbsp unsalted butter, melted

additional melted butter for frying

Ingredients for orange sauce:
6 tbsp unsalted butter
1/4 cup sugar
2/3 cup fresh orange juice
grated rind and juice of 1  large orange
grated rind and juice of 1 lemon
1/4 cup orange liqueur, plus more for flaming (optional)
brandy, for flaming (optional)
orange segments, to decorate

Method: (I combine Rosemary’s and Alton Brown’s method)

  1. In a blender, combine all of the crepe ingredients(except melted butter) and pulse for 10 seconds. Place the crepe batter in the refrigerator for 1 hour. Strain the batter.
  2. Heat a crepe pan over medium heat. Stir melted butter into crepe batter. Brush the hot pan with additional melted butter and pour in 2-4 tbsp batter (depending on your pan size). Quickly tilt and rotate the pan so batter will cover the bottom to form a thin layer. Cook for 1 minute until the top is set and bottom is golden. Carefully flip over the crepe and cook for 30 seconds on the side. Transfer to a plate and continue until batter is finished.
  3. To make the sauce: melt butter in a pan over medium heat, then stir in all ingredients until sugar dissolves. Turn to medium low and let it cook for few more minutes.
  4. Place a crepe in the pan (golden side down) to lightly coated with the sauce. Fold it in half twice then push to  the side of the pan. Continue this step with all crepes. (I don’t have a large pan so I transfer the crepes to a shallow plate instead of pushing to the side of pan).
  5. To flame the crepes, heat 2-3 tbsp each of orange liqueur and brandy in a small saucepan over med heat. Remove the pan from the heat then carefully ignite the liquid. Gently pour it over the crepes. Scatter orange segments over the crepes and serve immediately. (I skip this step).


  • Chill the batter at least 1 hour as suggested by Alton Brown. If the batter thickens, add a little milk or water to thin.
  • Crepe batter will keep up to 48 hours in the fridge. Once the crepe is cooked it can be stored in the fridge for several days or in the freezer up to 2 months.
  • Other crepe serving suggestions: whipped cream with mixed berries, bananas with nutella/chocolate sauce. Something savory? hmmm… how about serve with curry chicken or ikan bilis (just like roti jala). I believe the crepe batter can also be used for making roti jala. Will try it out next time!

Read Full Post »