Mini-Orange Crumble Top Muffins with Orange Butter

Recipe courtesy Emeril Lagasse, 2003

Prep Time: 10 min

Cook Time:14 min

Level:Intermediate

Serves:2 1/2 dozen

Ingredients

      1 1/2 cups plus 2 tablespoons all-purpose flour

      1/2 cup sugar

      2 teaspoons baking powder

      1/2 teaspoon salt

      1 large egg, lightly beaten

      1 stick plus 1 tablespoon (9 tablespoons) melted unsalted butter

      1 cup milk

      3 tablespoons orange juice concentrate, thawed

      2 1/2 teaspoons finely grated orange zest

      1/4 cup chopped pecans

      1/4 cup firmly packed light brown sugar

      Orange-Butter, recipe follows

Directions

Preheat the oven to 400 degrees F. Lightly grease 2 small muffins tins (with 24 (1 3/4-inch) wells), and set aside.

In a large bowl, sift together 1 1/2 cups of flour, the sugar, baking powder, and salt.

In a bowl, beat together the egg, 8 tablespoons of the butter, the milk, orange juice concentrate, and 2 teaspoons of the zest. Add the wet ingredients to the dry, combining just until moistened and being careful not to overmix. Divide the batter among the prepared muffin tins, filling each halfway.

To make the crumble topping, in a small bowl, combine the remaining 2 tablespoons of flour, the chopped pecans, the brown sugar, and the remaining 1 tablespoon of melted butter and 1/2 teaspoon of grated zest. Mix to combine and sprinkle 1 teaspoon on top of the batter for each muffin. Bake until the muffins are set and golden brown and a tester inserted into the middle comes out clean, 14 to 16 minutes.

Remove from the oven and let sit for 5 minutes in the tins, then cool on wire racks. Serve with orange-butter on the side.

Orange-Butter:

1 stick unsalted butter, at room temperature

1/4 cup sweet orange marmalade

1 teaspoon honey

In a bowl, cream together the ingredients. Transfer to a decorative crock or small bowl. Cover with plastic wrap and refrigerate until slightly firm. Serve with the muffins or spread on toast.

Yield: about 3/4 cup

Orange Citrus Bars

Recipe courtesy Paula Deen, 2007

Prep Time: 25 min

Cook Time: 45 min

Level: Easy

Serves: about 2 dozen

Ingredients

      2 1/4 cups all-purpose flour, divided

      1/2 cup confectioners' sugar

      1 cup cold butter, cubed

      2 cups granulated sugar

      4 large eggs

      1/3 cup orange juice

      1/2 teaspoon baking powder

      1 orange, zested

Orange Citrus Glaze:

      4 cups confectioners' sugar

      1/2 cup orange juice

      1/2 orange, zested

Directions

Preheat oven to 325 degrees F.

Crust:  In a large bowl, combine 2 cups flour, and confectioners' sugar. Cut in butter with a pastry blender until mixture is crumbly. Press evenly into bottom of a 13 by 9 by 2-inch baking pan. Bake 20 minutes, or until lightly browned.

Filling:  In a medium bowl, whisk together sugar, eggs, and juice until well mixed. Add 1/4 cup flour and baking powder, stirring to combine. Sprinkle in some orange zest.

Pour into hot baked crust, and bake 25 minutes, or until set. Cool the lemon bars, so you may top with orange citrus glaze.

For the Orange-Citrus Glaze:  Add 4 cups of powdered sugar and 1/2 cup orange juice together, so that it combines to make a nice creamy glaze sauce consistency. Add orange zest. When all ingredients are mixed well, pour onto the citrus bars.

Mini Orange & Chocolate Cheesecakes

1/3 cup finely crushed chocolate wafers

2 tablespoons butter, melted

1/4 cup ricotta cheese

 2 ounces cream cheese

 1/4 cup sugar, plus 2 tablespoons

1 orange, zested

 1 egg

Butter, for greasing

Directions  / Serves: 6 servings

Preheat the oven to 350 degrees F.

Combine the crushed chocolate wafers and the melted butter. Place a tightly packed teaspoon of the wafer mixture into each mini-muffin cup and press down firmly.

In a food processor combine the ricotta cheese, cream cheese, 1/4 cup of the sugar, half of the orange zest, and the egg. Blend until smooth. Lightly grease the sides of the mini muffin tin with butter. Fill the cups with about 1 1/2 tablespoons of the cheesecake mixture. Place the mini muffin tin in a baking dish and pour enough hot water in the baking dish to come halfway up the sides of the mini muffin tin. Bake for 25 minutes. Transfer the mini muffin tin to a wire rack and let cool for 30 minutes. Refrigerate for 15 minutes. Use a small knife to gently pop the cheesecakes out of the cups.

Just before serving, combine the remaining orange zest with the remaining 2 tablespoons of sugar. Top each individual cheesecake with about 1/4 teaspoon of the orange zest mixture and serve.