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Full Online Book HomeLearning KitchenFruit - Orange - Heceta Lighthouse Orange Bread
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Fruit - Orange -  Heceta Lighthouse Orange Bread Post by :SilverSiR Category :Learning Kitchen Author :Unknown Date :February 2012 Read :2313

Click below to download : Fruit - Orange - Heceta Lighthouse Orange Bread (Format : PDF)

Fruit - Orange - Heceta Lighthouse Orange Bread

1 orange
Orange juice, as needed
2 eggs
1/2 cup vegetable oil
4 cups all-purpose flour
1 cup plus 2 tablespoons granulated sugar (divided)
1/2 teaspoon salt
2 tablespoons baking powder
1 12-ounce can evaporated milk
1 teaspoon vanilla

Oil two 8-by-5-inch loaf pans.

Wash orange, cut into quarters and remove seeds (do not peel). Place in a food processor or blender and process until pureed. Add orange juice if necessary to measure 1 cup.

In a medium bowl, beat eggs until foamy. Add oil and beat 1 minute. Add orange puree and stir to combine. In another bowl, sift together the flour, 1 cup sugar, salt and baking powder. Add the dry ingredients alternately with the evaporated milk and vanilla to the egg mixture beginning and ending with dry ingredients, mixing well.

Preheat oven to 400 degrees.

Divide batter evenly between prepared pans. Let batter rest for 20 minutes. Sprinkle 1 tablespoon sugar over each loaf. Bake 20 minutes. Score the top of each loaf lengthwise with a sharp knife. Reduce heat to 300 degrees and bake another 40 minutes. Bread is done when a cake tester inserted in the center of the bread comes out clean. Let bread rest 20 minutes before turning out of pans.

Note: This batter can be divided among 5 mini-bread pans and baked for 20 minutes at 400 degrees. Reduce heat to 300 degrees and score top. Bake another 20 minutes or until bread tests done.
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1 jicama -- (1-1/2-pound) 3 cups orange sections -- (9 oranges) 1/4 teaspoon salt 1 Dash chili powder 3 tablespoons chopped fresh cilantro Peel and slice jicama; cut each slice into 2-inch strips. Combine the jicama strips, orange sections, salt, and chili powder in a bowl; toss gently. Cover; chill 30 minutes. Sprinkle with cilantro.

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1 1/2 tablespoon Dijon mustard 1 pound boneless, skinless chicken breasts, fat trimmed 1 1/2 tablespoon frozen orange-juice concentrate, thawed 1 1/2 tablespoon honey 1/2 teaspoon salt, to taste 1 teaspoon sesame oil (or oil of choice) Cut chicken crosswise into 3/4-inch-wide strips. In a medium-sized bowl, whisk together mustard, orange-juice concentrate, honey, sesame oil and pepper until smooth. Add the chicken strips and toss to combine. Cover and marinate in the refrigerator for about 15 minutes. Meanwhile, prepare grill or preheat the broiler. Lightly oil rack or coat it with nonstick cooking spray. Remove the chicken strips from the marinade,