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Preheat oven to 350°F. Grease a 9 x 5-inch loaf pan. In a large bowl, sift together the flour, sugar, baking powder, salt and baking soda. Stir in nuts and orange zest. In a medium bowl, combine the egg, orange juice, vanilla extract and oil. Add to the dry ingredients and stir just until moistened.

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Step 2. In a large bowl, mix the flour, sugar, orange zest, baking soda, and baking powder together. Add the butter, eggs, and buttermilk all at once and, using a hand mixer, beat until the.

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Blitz in remaining ingredients: Add almond meal, eggs, baking powder and sugar. Blitz for 5 - 10 seconds on high until combined. Bake 60 minutes: Pour into prepared cake pans. Bake 60 minutes until the surface is golden and a toothpick inserted into the centre comes out clean. Cool: Cool fully in cake pan.

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Using a hand or stand mixer, beat for 3-5 minutes. Add the egg, orange juice, and orange zest. Mix to combine evenly, about 1-2 minutes. 4 tbsp unsalted butter, 1 cup white granulated sugar, 1 large egg, ¾ cup orange juice, 1 tbsp orange zest. Add the flour, baking powder, baking soda, and salt.

In Mama Joe's Shadow'Cooking With Adele's' Best Recipes ORANGE NUT BALLS

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Add the butter, cranberries, orange peel, and walnuts to the dry ingredients. Pour the orange juice into a measuring cup and crack in the egg. Beat with a fork until blended. Pour the egg mixture into the pan and select the sweet bread or fruit and nut setting on your bread machine. Set the timer for the desired length of baking time and press.

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In medium saucepan heat 1 cup chocolate chips, sugar and 1/2 cup butter over low heat. Stir constantly until chips are melted. Remove from heat, add 2 eggs and mix well. Stir in remaining filling ingredients. Pour over base. Sprinkle with 1 cup of reserved crumbs. Bake 30 to 40 minutes or until golden brown and center is set.

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Preheat the oven to 350 degrees. In a small bowl, combine the granulated sugar, pecans, and zest; set aside. Separate the biscuits. Place about 3/4 teaspoon cream cheese in the center of each.

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Instructions. Preheat oven to 350°F (175°C) and grease and flour a 9×5-inch loaf pan. In a medium bowl combine flour, baking powder, baking soda, salt, cinnamon, and orange zest. Set aside. In the bowl of a stand mixer or using a hand mixer and a large bowl, cream together sugars, butter, and egg until smooth.

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Grease a 9x5-inch loaf pan. Combine orange juice, water, and orange zest in a liquid measuring cup. Beat egg slightly in a bowl. Add butter and sugar; beat until smooth. Add orange juice mixture and stir to combine. Combine flour, baking powder, baking soda, and salt in a separate bowl. Stir in walnuts and dates.

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Cranberry Orange Nut Bread. Prep Time 15 mins. Cook Time 55 mins. Total Time 70 mins. Servings 8 servings. Too much flour will make this bread crumbly and dry — how you measure the flour matters a lot in it turning out moist. To measure flour for this recipe, spoon the flour into a dry measuring cup and level it off with the back of a table.

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Orange Nut Bread. December 9, 2011. save recipe. Ingredients. serves 8. serving size: 1 slice. 1/4 cup vegetable shortening, plus more for pan. 2 1/2 cups all-purpose flour. 2 teaspoons baking.

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Make the bread: Whisk the flour, baking soda, and salt together in a large bowl. In a medium bowl, whisk the egg, brown sugar, and granulated sugar together until combined. Whisk in the buttermilk, oil, vanilla, and orange zest. Pour the wet ingredients into the dry ingredients, then whisk to completely combine.

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Instructions. Preheat oven to 350° F. Spray two 9×5 loaf pans with cooking spray and set aside. In a large bowl add sugar and orange zest and stir well to combine. Add flour, salt, and baking powder and stir. Set aside. In a separate medium bowl, combine the buttermilk, oil, eggs, orange juice, and vanilla.