Apricot Orange Cheesecake Bars

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Apricot Orange Cheesecake Bars

Here's the latest in my flavor experiments with one of my favorite freezer-friendly cookie bar recipes. Apricot and orange is a great flavor combination and go deliciously hand in hand in these buttery cheesecake squares.

Apricot Orange Cheesecake Bars

Recipe by Barry C. Parsons

Apricot Orange Cheesecake Bars - a freezer friendly recipe with the delicious combination of dried apricots in a citrus flavored cheesecake surrounded by buttery shortbread crumble.

Prep time: 20 minutes
Cook time: 35 minutes
Total time: About 1 hour
Yield: 24 cookie bars
Ingredients

• 1 cup flour
• 1/4 cup sugar
• 1/3 cup + 1 tbsp cold butter
• 1 tsp vanilla extract 
• FOR THE CHEESECAKE FILLING
• 1 cup (8 ounces) cream cheese
• 1/2 cup sugar 
• 1 tsp vanilla extract
• 1 tbsp lemon juice
• 1 large egg
• 2 tsp grated orange zest, finely minced 
• 3/4 cup chopped dried apricots

Directions

1. In a food processor pulse together the flour, vanilla, sugar and butter until crumbly (or simply cut the butter through the flour and sugar with a pastry knife or two butter knives held between your fingers)
2. Save a 1/2 cup of this crumble mixture to sprinkle over the top later.
3. Press the rest of the crumble mixture into the bottom of a greased or parchment lined 9x9 inch square baking pan.
4. Bake at 350 degrees F for 15 minutes. Remove from oven and let cool for a few minutes while preparing the cheesecake filling.
5. Beat together the cream cheese, white sugar, lemon juice and vanilla extract until smooth.
6. Beat in the egg and orange zest.
7. Fold in the chopped apricots.
8. Spread the cheesecake mixture evenly onto the pre-baked cookie base and sprinkle the reserved cookie crumble over the surface.
9. Bake at 325 degrees F for 20 minutes. Let cool completely in the pan before cutting and serving.
10. Refrigerate in airtight containers. Freezes well too.

Chocolate Orange Shortbread Sandwich Cookies

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Chocolate Orange Shortbread Sandwich Cookies

Yes, I know...another chocolate orange recipe...but I can't help it, it's one of my absolute favorite flavor combinations. I guess because of its connotation with the Terry's Chocolate Orange it just feels Christmas-y to me and when it comes time to start planning holiday baking ideas, I always try to think of a new way to feature a now classic flavor combo.

This year, we are featuring several new shortbread ideas so a buttery, chocolate shortbread was on my list. These cookies are really delicious all on their own or with chocolate chips or toasted nuts mixed in but the luscious chocolate orange filling takes them up another notch.

Chocolate Orange Shortbread Sandwich Cookies

Recipe by Barry C. Parsons

Buttery chocolate shortbread cookies sandwiched together with a simple but decadent chocolate orange filling. Perfectly scrumptious to serve at an elegant afternoon tea.

Prep time: 1 hour 15 minutes including time to chill the dough.
Cook time: 12-13 minutes
Total time: About 1 1/2 hours
Yield: About 1 1/2 dozen small sandwich cookies

Ingredients

• 1 1/2 cups butter
• 1/2 cup white sugar
• 1/2 cup packed brown sugar
• 2 tsp vanilla extract
• 3 cups plus 2 tbsp all purpose sifted flour
• 1/2 cup sifted cocoa
• 1/4 tsp fine salt
• FOR THE GANACHE FILING
• 1 cup dark chocolate chips (or semisweet)
• 1/4 cup whipping cream
• Zest of one small orange, finely minced

Cooking Directions

1. Cream the butter, sugar and vanilla very well.
2. Sift together the cocoa, flour and salt.
3. Work the dry ingredients into the butter mixture until a dough forms.
4. Wrap the dough in plastic wrap and chill for one hour in the fridge.
5. Roll the dough out to 1/8 inch thick or a little thicker (3-4 mm).
6. Cut out cookies with a small,1 1/2 inch (4 cm) cookie cutter.
7. Bake on a parchment lined cookie sheet in a preheated 350 degree oven for about 12-13 minutes.
8. Let the cookies cool completely before sandwiching them together with a little of the chocolate orange ganache.
9. TO MAKE THE GANACHE FILLING, scald the whipping cream to almost boiling.
10. Pour the scalded cream over the chocolate chips in a double boiler and stir only until the chocolate has melted.
11. Stir in the finely minced orange zest. 

Cranberry Almond Orange Cookies

 

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Cranberry Almond Orange Cookies

These inviting cookies just say festive holiday baking to me. With familiar flavors of dried fruit and nuts plus a bold citrus taste, they evoke memories of Christmases past in a taste combination that's absolutely delectable. Sit down and enjoy these with a steaming hot coffee or even a tall glass of cold milk. I'm sure Santa wouldn't take too much convincing to gobble down a couple on Christmas Eve either.

The royal icing on top hardens completely and holds up well to freezing. I think it adds a nice decorative touch but it is of course optional if you'd rather not do this additional last step.

Cranberry Almond Orange Cookies

Recipe by Barry C. Parsons

Cranberry Almond Orange Cookies - a delicious festive collision of flavors that can be enjoyed at any time of the year.

Prep time: Approximately 20 minutes
Cook time: 12-14 minutes
Total time: About 30 minutes not including chilling time for the cookie dough.
Yield: About 1 1/2 dozen cookies

Ingredients

• 1/2 cup butter
• 1/2 cup sugar
• 1 tsp vanilla extract
• 1 large egg
• 1 1/4 flour
• 1/4 tsp salt
• 1/4 tsp baking powder
• zest of one orange orange, finely chopped
• 1/2 cup dried cranberries
• 1/2 cup tiasted slivered almonds
• FOR THE ROYAL ICING
• 1 large egg white
• About 1 1/4 cups icing sugar (powdered sugar)
• pinch cream of tartar

Directions

1. Sift together the flour, salt and baking powder and set aside.
2. Cream the butter, sugar and vanilla well.
3. Beat in the egg.
4. Fold in the flour until a dough begins to form.
5. When the flour is almost incorporated into the dough add the cranberries, orange zest and almonds and fold in completely.Don't overwork the dough, or it will get tough.
6. Form the dough into a log about 1 1/2 inches in diameter. Wrap in plastic wrap and refrigerate for an hour or two. (Note: This dough can be kept in the fridge for a few days, allowing you to bake off a few at a time if you like, to enjoy oven fresh cookies at any time. You can also freeze the dough log and thaw it in the fridge overnight to bake your cookies the next day.)
7. Preheat oven to 350 degrees F.
8. With a very sharp knife, cut the cookie dough in 1/4 inch slices and place a couple of inches apart on a parchment lined baking sheet.
9. Bake for about 12 minutes or until they begin to brown at the edges. Transfer the cookies to a wire rack to cool completely.
10. Drizzle with royal icing (optional).
11. TO MAKE THE ROYAL ICING beat together the egg white, cream of tartar and about 1 cup of the icing sugar until light and fluffy.
12. Beat in the remaining icing sugar a tablespoon at a time until the icing reaches a spreadable consistency.
13. Use a piping bag or a Ziploc bag with the corner snipped off to drizzle the icing over the surface of the cookie or just spread it on thinly with a small spatula if you prefer.

The Velvet Cake Collection; Red, Orange, Lemon and White

My attempt at developing a great Red Velvet Cake was such a success that I couldn't stop there. The texture was so light, moist and tender that I couldn't help but try other flavor variations. Since then, I've had additional success with lemon, orange and even white (vanilla) versions of this delicious cake. Pick your favorite version or try them all. They all make outstanding choices for birthday cakes too; one of these will almost certainly please any taste.

Am I done with variations of this recipe yet? Maybe not...I already have an idea for another one. Here's a hint, think pink...stay tuned.

Click the photo or title to be taken to individual recipes.

Red Velvet Cake

Orange Velvet Cake

Lemon Velvet Cake

White Velvet Cake

Oven Baked Southern Fried Chicken Wings with Orange Honey Drizzle

Oven Baked Southern Fried Chicken Wings with Orange Honey Drizzle

The inspiration for these tantalizing wings comes from a habit of drizzling honey on take out fried chicken. When it comes to fried chicken the Colonel is not king here in Newfoundland, we are reigned by Queen Mary. Mary Brown's fried chicken is a franchise that started here and is now expanding across the country. The seasoning on their product is much lighter than many other fried chicken chains and even as a kid I enjoyed it a drizzle of golden honey to compliment the crunchy, succulent pieces.

As the number of recipes for them on this website will attest, I do love some great wings and when trying to come up with a way to pay homage to orange chicken in wing form, I thought of my love for honey on fried chicken. Why not infuse the honey with the orange and impart the flavor that way? Some friends were dropping by for sips and nibbles so I got my chance to try it out.

The result was fantastic! All the flavors worked together so well and once again only empty platters remained. I recommend drizzling the platter as you serve it to your guests and leaving a little jug or gravy boat of the citrus infused honey on the side for those who'd like more. You'll have them salivating before they take the first bite.

These wings as pictured, were oven baked but if you prefer to deep fry them that's perfectly fine. I'd give them about 20 minutes at 350 degrees F, depending on the size of the wings you're using.

Oven Baked Southern Fried Chicken Wings with Orange Honey Drizzle

Recipe by Barry C. Parsons

Crispy, oven baked Southern fried wings drizzled with orange infused honey.

Prep time: Aproximately 20 minutes
Cook time: 40 minutes
Total time: 1 hour
Yield: 3 - 4 pounds wings
Ingredients

• 3 cups flour
• 1 tbsp salt (plus more to season wings)
• 1 tbsp freshly ground black pepper
• 2 tbsp onion powder
• 1 tbsp garlic powder
• 1 tbsp dried thyme
• 1 tbsp ground sage
• 1 tbsp dried oregano
• 1 tbsp dry mustard powder
• 1 tbsp powdered ginger
• 1 tbsp paprika
• 1 tbsp cayenne pepper
• 3 - 4 lbs chicken wings
• 3 eggs
• 3 tbsp water
• 3 tbsp canola oil
• 1 cup honey
• zest of 1/2 large orange, finely grated

Cooking Directions

1. Preheat oven to 375 degrees F.
2. Mix the flour with the salt, pepper and all of the herbs and spices
3. Coat the bottom of a cookie sheet or large baking pan with the canola oil.
4. Whisk together the eggs and water to make an egg wash.
5. Season the wings with salt.
6. One at a time, dip the chicken wings in the flour and herb/spice mix, then quickly into the egg wash and back into the flour dredge again.
7. Place the coated chicken wings in the pan and lightly spray the tops with canola oil from a spray bottle.
8. Bake for about 40 minutes or until fully cooked, golden brown and crispy, turning at least once during the cooking time.
9. Add the honey and orange zest to a small saucepan.
10. Bring to a gentle simmer for only a minute then remove from the heat.
11. Drizzle the wings with the orange honey when serving. 

Oven Baked Southern Fried Chicken Wings with Orange Honey Drizzle

Chocolate Orange Date Crumbles

Yes, I know I'm obsessed with chocolate-orange, we've covered that...but more than another excuse to indulge in one of my favorite dessert flavour combinations, this scrumptious square is a great example of how I like to play with a great recipe to create something new. After I recently re-shot and re-posted the photo for Newfoundland's favorite cookie square, the Date Crumble, a  reader wrote to say that she sometimes adds cocoa powder to her crumble to make a chocolate version of date crumbles to I know I had to try that idea but I also decided to really amp up the filling with intense orange flavour. I loved the result  and I know that this version will make it to my Christmas cookie freezer selection this year for sure. 

First prepare the filling. In a medium saucepan combine and gently boil until thickened (about 10-15 minutes).

18 ounces dates, chopped
3 tbsp butter
3 tbsp sugar
1 1/2 tbsp vanilla
1 1/2 cups boiling water
1/2 cup orange juice concentrate
finely grated zest of one small orange

The filling should be very thick; you will need to watch it carefully and stir constantly in the last few minutes of cooking time. Set aside to cool slightly while you prepare the crumble mixture.

Crumble:

In a large bowl toss together:

2 cups rolled oats (large)
2 tsp baking powder
1 cup unsweetened coconut
1 2/3 cups flour
1/3 cup cocoa powder
1 cup brown sugar

Using your hands, rub thoroughly through the dry ingredients:

1 ½ cups butter, cut in small cubes.

Divide crumble mixture in half and press half into the bottom of a 9x13 inch greased baking pan. Spread date mixture over the base. Top with remaining crumb mixture, pressing it together in clumps in your hands and then breaking it into small pieces with your fingers. Press down lightly. Bake for 40 minutes at 350 degrees F.

Coconut Orange Tea Buns

Like so many families in Newfoundland, mine has quite a number of fantastic bakers and they all make terrific traditional raisin tea buns. Two other tea buns famous in our family circle are orange and coconut. When trying to decide which of those two to serve recently, like I am prone to do, I decided not to decide  and combined the two into a new version of a family favorite. We all loved the result and wondered why we had not tried it before. These were exceptionally scrumptious served warm with honey butter as a weekend brunch treat.

I start these in my food processor because it is so fast but they can be made just as easily in a large bowl by cutting the butter in with a pastry blender or just rubbing it into the dry ingredients using your hands.

In a food processor, combine:

3 cups flour
¾ cup sugar
3 tsp baking powder
½ tsp salt

Cut in:

¾ cup butter

until mixture resembles a fine meal. Remove to a large bowl and stir in:

1 cup unsweetened fine coconut

Make a well in the center of this mixture.

Mix together:

2 tbsp lemon juice
1 tsp vanilla extract
1 tsp almond extract
1 cup undiluted evaporated milk

zest of 1 orange finely chopped

Pour into the well and mix only enough to form a dough ball. Roll to 1 inch thickness and cut out buns with biscuit cutter and place on parchment lined baking sheet. Bake at 375 degrees F for about 20 minutes or until golden brown. Baking time will vary depending on the size of your biscuit cutter. This recipe makes 16 large tea buns.

Honey Butter

Honey butter is simply honey beaten into plain butter in a 2 to 1 ratio of butter to honey.

1 cup butter (not margarine or other horrible butter substitutes)

1/2 cup honey

Double Crunch Orange Chicken

Double Crunch Orange Chicken

Our entire family immediately fell in love with this version of our now famous double crunch fried chicken, which has been very, very popular in the honey garlic version previously featured on Rock Recipes. That one has seen hundreds of thousands of hits on the website and I predict this one will be very popular too. 

A very delicious and spicy orange sauce clings to the super crunchy herb and spice infused crust for one incredible taste sensation. We served ours with Chinese noodles that were tossed in the same sauce for a really delicious dinner last night. This is one recipe I know we will make again and again.

The sauce recipe does make enough to serve with rice or noodles but if you don't plan to do that, laf the recipe should be enough for the chicken alone.

• 6  large boneless chicken breasts

 

Place the chicken breasts between 2 sheets of plastic wrap and using a meat mallet, pound the meat to an even 1/2 inch thickness. Alternatively, you can slice the breasts by placing them flat on a cutting board and using a very sharp knife to slice them into halves horizontally.

Sift together:

• 2 cup flour
• 4 tsp salt
• 4 tsp black pepper
• 3 tbsp ground ginger
• 2 tbsp ground nutmeg
• 2 tsp ground thyme
• 2 tsp ground sage
• 2 tbsp paprika
• 1 tsp cayenne pepper

Make an egg wash by whisking together:
 

• 2 eggs
• 4 tbsp water

Season the chicken breasts with salt and pepper, then dip the meat in the flour and spice mixture. Dip the breast into the eggwash and then a final time into the flour and spice mix, pressing the mix into the meat to get good contact.

Heat a skillet on the stove with about a half inch of canola oil covering the bottom. You will want to carefully regulate the temperature here so that the chicken does not brown too quickly. The thinness of the breast meat practically guarantees that it will be fully cooked by the time the outside is browned. I find just below medium heat works well. I use a burner setting of about 4 1/2 out of 10 on the dial and fry them gently for about 4 or 5 minutes per side until golden brown and crispy.

Orange Sauce 

Begin by adding to a medium saucepan over medium low heat:

• 3 cloves minced garlic
• 3 tbsp peanut oil (or other vegetable oil)

Sauté for a couple of minutes until the garlic is softened but not browned, then add:

• 3 cups orange juice
• finely grated zest of one small orange
• 3/4 cup honey
• 1/3 cup rice wine vinegar
• 1/2 tsp salt
• 1/2 tsp ground black pepper
• 1 tsp chili flakes or 2 tsp crushed chili paste ( more or less to taste, use 1/4 of this amount if you don't like spicy sauces)

Simmer together slowly for about 20 minutes or until the volume has reduced by about half. Skim off any film that may come to the surface.

Mix together:

• 1 1/2 to 2 rounded tbsp corn starch
•  1/4 cup water

Pour slowly into the saucepan stirring constantly to thicken the sauce to a glaze-like consistency. You can use a little more or less cornstarch mixture to bring it to the consistency you want. Boil for only another minute and remove from the heat.

Coat the chicken breasts with the sauce before serving. Serve with rice or noodles.

Summer Sunshine Cake

Summer Sunshine Cake

I posted a preview photo of this beautiful cake over on our Facebook Page and asked for name suggestions. Summer and sunshine were two popular themes in the suggestions made by our followers and with such a bright, appealing appearance, Summer Sunshine Cake seemed like the perfect title.

What a perfect dessert this cake would make at a summer barbecue or picnic outing. Take one of these along to your next summer event and you can virtually guarantee invitations to every other gathering in your social circle for the rest of the season. With a simple homemade butter cake filled with layers of creamy orange curd and a luscious strawberry mascarpone cream filling, this beautiful cake really is irresistible.

Orange Curd

• 6 extra large egg yolks
• Zest of one large orange, finely minced
• ½ cup good quality frozen orange juice concentrate
• ½ cup sugar
• ½ cup butter cut in small pieces

Whisk together egg yolks, orange juice concentrate, orange zest and sugar in a small saucepan. Cook over medium low heat, stirring constantly until the mixture thickens. Remocve from heat and whisk in the butter, one piece at a time until smooth.

At this point you can press the orange cured through a sieve to remove the zest if desired but I generally don't bother. I find the zest intensifies the orange flavor even more as it cools.

Chill completely before using to fill the cake layers.

Vanilla Butter Cake                                                                                    

                                                                                  

Grease and flour two 9 inch cake pans. Smaller pans will not be sufficiently large. If you are using smaller pans reduce the measurements by 1/4.

Cream together very well until light and fluffy:

• 1 ½ cups butter
• 2 cups sugar

Add, one at a time, beating well after each addition until light and fluffy:

• 3 eggs

Add

• 4 tsp vanilla extract

Sift together

• 3 cups cake flour
• 4 tsp tsp baking powder

Fold dry ingredients into the creamed mixture alternately with a warm mixture of

• 3/4 cup whole milk
•  1/4 cup whipping cream

beginning and ending with the dry ingredients. I warm the cream and milk in the microwave for a 15 -20 seconds.

Bake at 325 degrees F for about 30 minutes. Rely on the toothpick test to ensure that it is properly baked. Let the cake cool in the pans for 10- 15 minutes before cooling completely on a wire rack.

Strawberry Mascarpone Cream Filling

To the bowl of an electric mixer add:

• 8 ounces cream cheese
• 8 ounces mascarpone cheese
• 1/2 cup icing sugar (i.e. powdered sugar)
• 2 tsp vanilla extract

Beat together very well until light and creamy, then fold in by hand:

• 3/4 cup whipping cream that has been whipped to firm peaks

Finally fold in 

• 2 cups chopped fresh strawberries ( I cut them in quarters)

To construct the cake, cut both cake layers horizontally to create 4 layers. Place the bottom layer onto the cake plate, then cover it with half of the orange curd. Reserve a dollop of the orange curd to garnish the top of the cake. Place the next layer of cake on top and add the strawberry mascarpone cream filling followed by the third layer of cake and the remaining orange curd. Add the top layer of cake and garnish with a dollop of the orange curd and extra berries.

Orange Mint Grilled Shrimp

Orange Mint Grilled Shrimp

You might think that the combination of orange and mint is a little weird and the first time I tried it I was a little skeptical too but I found myself making them again and again. We now often serve them at weekend barbeques as an appetizer.  When served on a mixed green salad with fresh mint leaves and orange sections, it also makes a perfect light summer lunch dish.

• 1 lb fresh shrimp, peeled and de-veined

For the marinade mix, together:

• 1/3 cup orange juice
• zest of one orange. finely chopped
• 3 tbsp chopped fresh mint
• 2tbsp olive oil
• 1 clove finely minced garlic
• 1 tbsp honey
• pinch salt
• pinch black pepper

Marinate the shrimp in the marinade for no longer than 20 minutes; longer than this can allow the citric acid in the orange juice to break down the surface of the shrimp and dry them out when cooked. While the shrimp are marinating you can also soak 3 or 4 bamboo skewers in water to prepare them for the grill.

Push the shrimp onto the pre-soaked bamboo skewers. If you like, you can alternate the shrimp with pieces of sweet bell peppers and/or red onions.

Place the shrimp skewers onto a preheated grill on medium heat and grill for only 2 to 3 minutes per side depending on the size of shrimp that you are using.

These are delicious served as an appetizer for 4 or with an orange, mint and mixed green salad as a main course for two.