Orange Cranberry Oat Cake Magazine Prize Tested Winner Recipes

ORANGE-CRANBERRY OAT BARS

Steps:

• In a large bowl, combine the flour, brown sugar, baking soda and ginger; cut in butter until mixture resembles coarse crumbs. Stir in the oats, coconut and orange zest., Place 3 cups of mixture in another bowl; stir in pecans. Set aside for topping. Press remaining oat mixture into a greased 15x10-in. baking pan. Bake at 350° for 10-12 minutes or until golden brown., Combine cranberry sauce and orange marmalade; spread over crust. Top with reserved oat mixture. Bake for 25-30 minutes or until golden brown. Cool on a wire rack. Cut into bars.

CRANBERRY ORANGE CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 10-inch fluted tube pan (such as Bundt®) with baking spray.
• Combine flour, sugar, oil, eggs, orange juice, baking powder, vanilla extract, and salt in a bowl using an electric mixer until thoroughly incorporated. Stir in cranberries and orange zest. Pour into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.
• Remove from the oven and turn cake out onto a cooling rack; let cool for 1 hour.

ORANGE CRANBERRY OATMEAL

Steps:

• In a large saucepan, bring the water and orange juice concentrate to a boil. Stir in the oats, wheat germ and cranberries. Return to a boil; cook and stir for 2 minutes. Remove from the heat. Stir in oranges, brown sugar and walnuts if desired.

OATCAKES RECIPE

Steps:

• Soak the dates in a bowl with water on the counter for 2 hours or overnight in the refrigerator.
• Preheat oven to 350 Degrees F. Prepare a baking pan with parchment paper or liner.
• In a food processor, add the dates, egg whites, honey, and Greek yogurt. Blend until as smooth as possible.
• In a large bowl combine oats, flour, chia seeds, orange zest, baking powder, cinnamon, and salt. Mix well and set aside.
• Pour the wet ingredients into the dry ingredients, add the cranberries or chocolate chips, and mix to form a dough ball.
• Using a 1/2 cup measuring cup, scoop out the dough and press it into the cup. Gently flip upside down and tap it on the parchment lined baking sheet to remove the oatcake. Repeat for the remaining batter, making 5 patties total. Place on your baking sheet.
• Bake at 350 Degrees F. for 15 minutes. Remove from oven and put directly onto a cooling rack. Let cool 10 minutes before serving.

ORANGE OATMEAL CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch baking pan.
• In a large bowl, cream the butter or margarine with the white sugar and the brown sugar. Beat in the egg, then the orange juice, vanilla, and grated orange rind.
• In another bowl, stir together the flour, oats, salt, ginger, and baking powder. Beat into the orange mixture and then stir in the nuts. Pour batter into the prepared pan.
• Bake at 350 degrees F (175 degrees C) for 40 minutes, or until cake tests done. Transfer to a cooling rack and allow cake to cool. Makes 10 to 16 servings.

ORANGE-CRANBERRY OAT CAKE - MAGAZINE PRIZE TESTED WINNER

Steps:

• Cake preparation:.
• Preheat oven to 350 degrees.
• Grease and flour tube or bundt pan; set aside.
• In a bowl stir together flour, oats, baking powder, soda and salt.
• In a large mixing bowl beat butter on medium mixer speed for 30 seconds.
• Add 1 cup sugar; beat until combined.
• Add eggs; beat until well combined.
• Alternately add flour mixture and milk, beating on low speed after each addition until combined.
• Toss chopped cranberries with 2 tablespoons sugar; fold into batter with orange peel, and orange extract (optional), and chopped nuts (optional).
• Spoon batter into prepared pan; spread evenly.
• Bake at 350 degrees for 45-55 minutes until wooden pick inserted near center comes out clean. (My cake was done in 50 minutes.) Cool in pan 10 minutes. Remove from pan ~ Cool on rack ~ while cake is hot, punch holes in cake with a toothpick and spoon 1/3 cup freshly squeezed orange juice over cake, if desired.
• Drizzle orange glaze over completely cooled cake.
• Orange Glaze preparation:.
• In small bowl combine 1 cup powdered sugar, finely shredded orange peel, and 2-3 teaspoons orange juice to make a drizzling consistency.
• Makes 12 servings.

CRANBERRY ORANGE OATMEAL BREAD

Steps:

• Preheat your oven to 350 degrees Fahrenheit.
• Add the flour, oats, sugar, baking powder, baking soda, sea salt and cinnamon to a large bowl and whisk until combined.
• To a separate bowl, add the milk, canola oil, orange zest and eggs and whisk together until well combined.
• Add the fresh or frozen cranberries to the flour mixture and toss very well to coat. Don't skip this step! Adding the fruit to the dry ingredients will help prevent them from sinking to the bottom of the loaf as it bakes. It will also make sure the batter isn't discoloured by any berries that aren't completely dry or may be releasing some of their juices before baking.
• Add the milk mixture to the flour mixture and fold them together with a rubber spatula just until no streaks of flour remain.
• Grease a large loaf pan with some butter or vegetable oil spray. I love to use my Misto Oil Sprayer (affiliate linfor this job since it gives you the flexibility of a conventional oil spray without all the harmful propellants they contain.
• Pour the batter into the greased loaf pan and smooth out the top as much as you can. Place a few orange slices on top of the batter (if you wisbefore baking.
• Bake the loaf for 60-65 minutes at 350 degrees Fahrenheit, or until it's reached a delicious golden colour and a toothpick inserted into the loaf comes out clean.
• Let the loaf cool in the pan for about 10 minutes before removing it to a wire rack to cool completely.
• Enjoy with your favourite cup of coffee or tea for a delicious cool weather snack!