Dawn's Orange Marmalade Oatmeal Cookies

These cookies are out of this world good!!

Dawn's Orange Marmalade Oatmeal Cookies

INGREDIENTS
1 cup butter, softened
1 cup white sugar
3/4 cup packed brown sugar
1 tbsp spoon of marmalade.
(I use orange but I guess any other would work too)
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 1/2 teaspoons ground cinnamon
3 cups quick cooking oats
raisins or nuts (optional)

PREHEAT OVEN TO 375.


1. In a medium bowl, cream together white sugar, butter, and
brown sugar.

Beat in eggs one at a time, then stir in vanilla and the marmalade.

2. Combine flour, cinnamon, baking soda,and salt. Stir into
the creamed mixture. Mix in oats. If you are using nuts or
raisins, mix into dough, combining well. Cover, and chill
dough for at least one hour.

3. Preheat the oven to 375 degrees F (190 degrees C). Grease cookie
sheets. Roll the dough into balls, and place 2 inches apart on
cookie sheets.

Remember they will be a bit more sticky because of the marmalade.

4. Bake for 8 to 10 minutes in preheated oven. Allow cookies to cool
on baking sheet for 5 minutes before transferring to a wire rack to
cool completely - they come out sort of chewy and crunchy all at once.

SOURCE:  http://www.crochetville.org/forum/showthread.php?t=90256

Orange Cranberry Spice Muffins

Orange Cranberry Spice Muffins

½ cup oatbran
½ cup all purpose flour
½ cup whole wheat flour
1 ½ cup oatmeal – large flake
2 tsp. cinnamon
½ cup splenda
2 tsp. baking powder
½ cup raisins
Mix together and set aside.

1 orange (whole orange (skin and all) – chop into 8ths for easier blending)
¼ cup SF apple butter
1 egg
½ cup skim milk
¼ cup gingerbread SF davinci syrup
1 tsp vanilla
Blend in blender until it’s liquefied.

Mix the liquid into the dry ingredients.
Fold in ½ cup whole cranberries.

Bake at 375 for 20 minutes.
Makes 12 large muffins.

Cranberry-Orange-Nut Cookies

From EatingWell: November/December 2007

Crisp, moist and chewy, this cookie created by Georgene Egri of Walnut Creek, California, has the essential ingredients for the holidays: citrus, nuts and cranberries. These cookies travel well for gift-giving and lunchboxes.

2 1/2 dozen cookies

Active Time: 35 minutes

Total Time: 1 1/2 hours

Nutrition Profile

Ingredients

• 1 1/2 cups whole-wheat pastry flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup chopped walnuts
• 1/2 cup chopped dried cranberries
• 1 cup plus 3 tablespoons sugar, divided
• 1/2 cup smooth, unsweetened applesauce
• 1/4 cup canola oil
• 1 tablespoon freshly grated orange zest
• 3 tablespoons orange juice

Preparation

1. Whisk flour, baking powder, baking soda and salt in a large bowl. Stir in walnuts and dried cranberries.
2. Whisk 1 cup sugar, applesauce, oil, orange zest and juice in a medium bowl until smooth. Make a well in the dry ingredients and pour in the wet ingredients. Mix until well blended. Cover with plastic wrap and chill for 30 minutes.
3. Preheat oven to 350°F. Line a baking sheet with parchment paper or a nonstick baking mat.
4. Put the remaining 3 tablespoons sugar into a small flat-bottomed dish or pan. Roll the dough with floured hands (it will be very moist) into 1 1/2-inch balls, then roll in sugar to coat. Place 2 inches apart on the prepared baking sheet.
5. Bake the cookies until barely golden brown, 12 to 15 minutes. Cool on the pan for 1 minute; transfer to a wire rack to cool completely.

Tips & Notes

• Make Ahead Tip: Prepare the dough through Step 2, cover and refrigerate for up to 3 days. Store the cookies in an airtight container at room temperature for up to 5 days.

Nutrition

Per cookie: 102 calories; 5 g fat (0 g sat, 1 g mono); 0 mg cholesterol; 15 g carbohydrates; 1 g protein; 1 g fiber; 94 mg sodium; 24 mg potassium.

1 Carbohydrate Serving

Exchanges: 1 other carbohydrate, 1 fat

Apricot Orange Bread

INGREDIENTS
1 (6 oz.) package of dried apricots,
cut into small pieces
2 cups water
2 tablespoons margarine
1 cup sugar
1 egg, slightly beaten
1 tablespoon freshly grated orange peel
3-1/2 cups sifted whole grain flour
1/2 cup nonfat dry milk powder
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 cup orange juice
1/2 cup chopped pecans

DIRECTIONS
1. Preheat oven to 350º F. Lightly oil two 9x5-inch loaf pans.
2. Cook apricots in water in a covered medium-size saucepan for 10-
15 minutes or until tender but not mushy. Drain; reserve 3/4 cup
liquid. Set apricots aside to cool.
3. Cream together margarine and sugar. By hand, beat in egg and
orange peel.
4. Sift together flour, dry milk, baking powder, soda, and salt. Add
to creamed mixture alternately with reserved apricot liquid and
orange juice.
5. Stir apricot pieces and pecans into batter.
6. Pour batter into prepared pans.
7. Bake for 40-45 minutes or until bread springs back when lightly
touched in center.
8. Cool 5 minutes in pan. Remove from pan and completely cool on
wire rack before slicing.

NUTRITION INFO (per ½ slice)
Calories: 100
Fat: 4.4 g
Carbohydrates: 14.2 g
Protein: 1.9 g

Cranberry Orange Tea Bread

I found this recipe in the Splenda cookbook

1/2 cup orange juice(juice from 1 orange + water to make 1/2 cup)
1/3 cup FF milk
3 T canola oil
1/2 cup FF eggs
1 T orange zest
1 tsp vanilla
2 cups finely ground oatmeal
1 cup splenda
2 tsp baking pd
1/2 tsp soda
1/4 tsp salt
1 1/3 cups chopped (fine) cranberries

bake at 350 for 50 min ( I used a 8x8 cake pan) - glaze when done
with 1/4 cup orange juice & 1/4 cup splenda - heat splenda & juice
then pour over cooled cake

Crockpot Orange Chicken

Crock pot Orange Chicken

I found this recipe in a Food and Family magazine from Kraft. It is a simple and tasty recipe. It turns out to be a tender barbecue chicken with a hint of orange to it.

Crock pot Orange Chicken

8 Chicken breasts, boneless and skinless

3 Tbsp. flour

1/3 cup orange marmalade

1/3 cup barbecue sauce

2 Tbsp. soy sauce

1 Tbsp. grated fresh ginger root

Toss chicken with flour in slow cooker. Combine remaining ingredients in a bowl and pour over chicken. Cover and cook on low for 6-8 hours or 3-4 on high. 30 minutes before it's done, take off the cover and turn the crock pot on high for 30 minutes. This will help thicken the sauce. If after the 30 min, the sauce isn't thick enough you can mix some cornstarch and water together and add it to the sauce.

Orange Loaf Cake

Orange Loaf Cake
Taste of Home

1-3/4 cups cake flour
1 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup vegetable oil
1/2 cup orange juice
4 egg whites
2 tablespoons confectioners' sugar

In a mixing bowl, combine the dry ingredients. Add oil and orange juice;
beat until smooth. In another mixing bowl, beat egg whites until stiff peaks
form. Fold into orange juice mixture. Coat a 9-in. x 5-in. x 3-in. loaf pan with
nonstick cooking spray; dust with flour. Pour batter into pan. Bake at 350 degrees
for 1 hour or until a toothpick inserted neat the center comes out clean.
Cool for 10 minutes before removing from pan to wire rack to cool completely.
Dust with confectioners' sugar. Yield: 12 servings.

152 calories, 0g fat, 0mg chol, 134mg sodium, 35g carb, 0g fiber, 3g protein
Exchanges: 2 starch, 1-1/2 fat.