Marmalade Chews Food

HOW TO MAKE MARMALADE

Steps:

• Place a small plate or glass dish in the freezer. You will use this later to test the viscosity of the marmalade. Thoroughly wash the oranges and lemon. Thinly slice oranges and lemon, removing seeds as you go. Stack the slices and quarter them. In a large non-reactive pot, combine citrus slices and water. Place the pot over high heat and bring to a boil. Once it comes to a boil, reduce heat, cover and simmer for 30 minutes. Uncover and let simmer an additional 15 minutes or until citrus is very soft, stirring occasionally.Raise heat and mixture to a boil. Add sugar to citrus mixture and mix until well combined. Let boil until mixture reaches 223ºF on a candy thermometer, about 30 minutes. Keep a close eye on the marmalade. The mixture should darken in color. Test the doneness of the marmalade by placing a small amount of the marmalade on the chilled plate and letting it sit for 30 second. The mixture should turn into a soft gel and move slightly. If it is runny and thin, let it continue to boil until it reaches desired consistency. The marmalade is now ready for canning.

CHARLESTON CHEWIES

Steps:

• Preheat the oven to 350 degrees F. Butter an 8-inch square baking dish.
• Melt the butter in a small saucepan. Turn off the heat and let cool slightly, then add the brown sugar, almond and vanilla extract and stir until smooth. Stir in the egg.
• Whisk together the flour and baking powder in a small bowl, then fold the mixture into the brown sugar mixture. Fold in the pecans. Pour the batter into the prepared baking dish and bake until set around the edges but still loose in the center, about 20 minutes. Let cool completely, then sift confectioners' sugar on top. Cut into 16 squares.

ORANGE MARMALADE COOKIES

Steps:

• Preheat oven to 375°F Grease a cookie sheet (I just use parchment paper).
• In a large mixing bowl, cream together the butter and sugar. Add the egg and orange marmalade and mix until thoroughly combined. Add additional marmalade if the batter is too stiff.
• In another bowl, sift together the flour and baking powder. With the mixer running, slowly add the flour mixture to the creamed mixture until blended.
• Drop by spoonfuls on the cookie sheet; do not crowd the cookies as the batter will spread during baking. Bake until the cookies spread out and are lightly browned, 8-10 minutes.
• Cool a minute or two on the cookie sheet before transferring to a wire rack to cool.
• *The original yield was 40 cookies, but I must have made them a little large, because I only ended up with 22.

CHARLESTON CHEWY CHEESECAKE WITH ORANGE MARMALADE GLAZE

Steps:

• For the Charleston chewy crust: Preheat the oven to 350 degrees F. Grease and flour a deep 10-inch springform pan. Line the bottom of the pan with a parchment paper circle.
• Stir together the butter, brown sugar, baking powder, vanilla extract, eggs and flour in a medium bowl. Spread the batter in the prepared pan. Bake until a toothpick inserted in the center comes out clean, about 20 minutes. Let cool to room temperature.
• Make the filling: Reduce the oven temperature to 325 degrees F.
• Beat the cream cheese and granulated sugar with an electric mixer at medium speed until creamy. Add the eggs, one at a time, and beat just until the yellow disappears. Beat in the sour cream and vanilla. Pour the filling over the cooled crust.
• Double-wrap the bottom of the springform pan with foil, sealing it tightly to prevent water from getting into the pan. Place the springform pan into a larger pan and pour very hot water into the outer pan until it covers the bottom, being careful to make sure the water level doesn't come up higher than the foil.
• Bake until the center is almost set, 60 to 70 minutes. (The center will still jiggle, while the edges will be set.) Turn off the oven, then crack the oven door and allow the cake to cool in the oven for 1 to 2 hours. Transfer the cake to the refrigerator to chill for at least 4 hours and preferably overnight.
• Make the glaze: Heat the marmalade and liqueur in a small saucepan over medium heat until the marmalade is melted. Unmold the cheesecake and place on a stand or serving plate. Cut into slices and garnish each slice with the glaze and orange segments.