CHOCOLATE-PUMPKIN SWIRL BREAD WITH MARMALADE BUTTER
Steps:
- For the marmalade butter: Mix the butter, marmalade, orange zest and sea salt together in a bowl until smooth. Cover and refrigerate for at least 30 minutes to allow the flavors to meld. Remove from the refrigerator 15 minutes before serving.
- For the swirl bread: Preheat the oven to 350 degrees F. Brush a 9-by-5-inch loaf pan with butter, or spray with nonstick spray; set aside.
- Combine the flour, baking soda, pumpkin pie spice, baking powder and fine salt in a medium bowl.
- Place the sugar and oil in the bowl of a stand mixer fitted with the paddle attachment and beat on medium-high speed until well combined (it'll look like wet sand), about 1 minute.
- Turn the mixer to medium speed and add the eggs, one at a time, beating well after each addition. Reduce the speed to low, add the pumpkin puree and vanilla extract, and mix until just combined, about 30 seconds. Stop the mixer and scrape down the sides of the bowl and the paddle. Add the flour mixture, and mix until just combined.
- Remove the bowl from the mixer and drizzle the melted chocolate evenly over the batter.
- Using a rubber spatula, fold the chocolate into the batter until it's just swirled in. (Be careful not to fully incorporate the chocolate into the batter--you want a marbled effect.)
- Pour the batter into the prepared loaf pan and spread it into an even layer. Bake until the bread is browned on top and a toothpick inserted into the center comes out with a few moist crumbs attached, 50 to 60 minutes. Let cool in the pan on a wire rack for 10 minutes. Remove from pan and let cool another 10 minutes before slicing. Serve with the marmalade butter.
CHOCOLATE BUNDT CAKE
This chocolate Bundt cake recipe looks elegant but is secretly simple to make. Good strong coffee and bourbon knock its flavor out of this world. With an even crumb and a fine texture, it's an ideal chocolate Bundt cake for company.
Provided by Elise Bauer
Categories Dessert Baking Cake
Time 1h40m
Number Of Ingredients 12
Steps:
- Sprinkle with powdered sugar: Transfer cake to a serving platter. Sprinkle with powdered sugar, if using. Slice with a serrated bread knife to serve. Serve with whipped cream or ice cream.
Nutrition Facts : Calories 282 kcal, Carbohydrate 35 g, Cholesterol 39 mg, Fiber 3 g, Protein 4 g, SaturatedFat 8 g, Sodium 246 mg, Sugar 19 g, Fat 13 g, ServingSize Serves 12 to 16, UnsaturatedFat 0 g
ORANGE MARMALADE BUTTER
Steps:
- Combine the butter and marmalade in the bowl of an electric mixer fitted with the paddle attachment. Place in a serving bowl and serve at room temperature.
ORANGE BUTTER
This flavored orange butter is so simple and easy to make. You can also add a dash of cinnamon or cloves to spice things up a bit. -James Schend, Taste of Home Deputy Editor
Provided by Taste of Home
Time 10m
Yield 2 cups.
Number Of Ingredients 2
Steps:
- In a food processor, pulse butter and marmalade until blended. Refrigerate for up to 1 month.
Nutrition Facts :
MARMALADE BUTTER
Make and share this Marmalade Butter recipe from Food.com.
Provided by katie in the UP
Categories < 15 Mins
Time 5m
Yield 1 cup
Number Of Ingredients 3
Steps:
- Combine the butter, orange marmalade, and salt in the bowl of an electric mixer fitted with the paddle attachment.
- Serve at room temperature.
Nutrition Facts : Calories 1207.4, Fat 92.1, SaturatedFat 58.3, Cholesterol 244, Sodium 320.1, Carbohydrate 106.2, Fiber 1.1, Sugar 96.1, Protein 1.4
KUMQUAT MARMALADE BUTTER
Steps:
- In a medium saucepan, bring the granulated sugar and 2 cups water to a boil over medium-high heat, stirring to make sure the sugar is completely dissolved. Add the kumquats, and cover the fruit with a piece of parchment or a small plate to keep them submerged. Turn the heat to low, and cook about 25 minutes, until the kumquats are translucent. Drain the fruit, reserving the sugar syrup. When the kumquats have cooled, cut them in half lengthwise and remove the seeds. Cut halves lengthwise into 1/8-inch-thick slices.
- Cream the butter and confectioners' sugar at medium-low speed in the bowl of a stand mixer fitted with the paddle attachment until it's light and fluffy, about 3 minutes. Add all but 3 tablespoons of the candied kumquats. Add a tablespoon or two of the reserved syrup and a pinch of salt. Mix to combine, taste, and add more syrup if you like.
CARROTS WITH BACON & MARMALADE BUTTER
Take the humble carrot to new heights with an irresistible bacon and marmalade butter. This makes a great Christmas dinner side
Provided by Cassie Best
Categories Side dish
Time 40m
Number Of Ingredients 4
Steps:
- Heat the grill to high and grill the bacon for 3-4 mins each side until crisp. Remove from the oven and set aside to cool.
- Chop the bacon as finely as you can and combine well with the butter and marmalade. Will keep chilled for up to three days.
- Put the carrots in a pan and cover with boiling water. Boil for 5-6 mins until cooked but retaining some bite, then drain and tip into a bowl. Put slices of the butter on top, tossing until the butter has melted.
Nutrition Facts : Calories 142 calories, Fat 10 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 9 grams sugar, Fiber 3 grams fiber, Protein 3 grams protein, Sodium 0.5 milligram of sodium
TERIYAKI SALMON WITH MARMALADE BUTTER
Make and share this Teriyaki Salmon With Marmalade Butter recipe from Food.com.
Provided by DrGaellon
Categories Broil/Grill
Time 2h26m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Make the marmalade butter by thoroughly combining the butter and marmalade - a stand mixer with a paddle is ideal. Roll the butter in parchment paper into a 1½" wide log and store in the refrigerator to harden.
- Heat the oil over medium-high heat. Add the garlic, ginger root and orange zest and cook two minutes.
- Add the soy sauce, wine, sesame oil and honey and cook until the alcohol has evaporated. Sniff the fumes to determine this. If the fumes irritate your nose, there is still alcohol present. Cool completely.
- Pour marinade over the salmon and refrigerate for at least two hours.
- Broil or grill the salmon for three minutes per side and top with the marmalade butter.
Nutrition Facts : Calories 490.7, Fat 32.4, SaturatedFat 10.2, Cholesterol 88.8, Sodium 1169.5, Carbohydrate 12.4, Fiber 0.7, Sugar 8.2, Protein 24.6
ORANGE MARMALADE BUTTER
Make and share this Orange Marmalade Butter recipe from Food.com.
Provided by PrimQuilter
Categories Spreads
Time 5m
Yield 1 cup
Number Of Ingredients 3
Steps:
- Using your whip attachment, fluff butter.
- Add honey and marmalade until well blended.
Nutrition Facts : Calories 1169.8, Fat 92.1, SaturatedFat 58.3, Cholesterol 244, Sodium 679.5, Carbohydrate 96.4, Fiber 0.5, Sugar 93.7, Protein 1.3
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