One of my early recipe posts was for orange infused sugar. I was making candied orange peel and I was left with about two cups of orange infused sugar. I found that this orange sugar was very good for giving recipes a sweet citrus flavor. A jar of this sugar now sits on my counter—next to the salt and pepper—ready to add as needed.
Karl’s Orange Infused Sugar, Updated
Filed under California Fusion, Sauces and Spices, Vegan, Vegetarian
Adapted from a Martha Stewart recipe
Note: I have been so busy with the holidays and posting big festival meals that some little gems have gone begging.
As much as I like to cook, breakfasts have not been a high priority for me. My secret sin is that my morning pancakes have always come from a box. Two months ago, my family woke up wanting pancakes and my cupboard was bare. Time to learn how to make them from scratch—“To the bat-internet!”
Karl’s Orange Infused Sugar
with butter, orange marmalade, and a fried egg
Filed under Breakfast, California Fusion, Side Dishes
For me Claudia’s Chocolate Mousse is the mousse by which all others are judged. It is however, not a health food. Jan usually makes it only once a year on my birthday. Jan spent years perfecting the techniques of making mousse, but she has not dared to tinker with mom’s recipe. For this year’s birthday dinner, she made some variations to make it her own. I may just have a new favorite.
Jan’s Chocolate Mousse
Filed under Desserts & Treats, Treats
Last Christmas Jan made Grand Marnier Balls as giveaways. The recipe she created called for candied orange peel, which is surprisingly expensive. I decided to make my own, to avoid the cost this year. Once I was done, I was left with about two cups of orange infused sugar.
Karl’s Orange Infused Sugar
Filed under Other, Sauces and Spices
karllueck
Miriam
Jabberwocky Stew 