- 1 1 pound loaf frozen bread dough, thawed
- 1 tablespoon margarine, melted
- 1 tablespoon sugar
- 1 teaspoon ground cinnamon
- Nonstick spray coating
- 1/2 cup sifted powdered sugar
- 1/4 teaspoon finely shredded orange peel
- 2 - 3 teaspoons orange juice
Method(If the dough is difficult to roll out, let it rest for a short time and roll again. Repeat as necessary.
- 3 x 500g packs pork ribs (about 16 ribs in total)
- herby green salad, to serve
- 140g orange marmalade, preferably shredless or fine shred
- 2 tbsp dark muscovado sugar
- 150ml bourbon
- 100ml fresh orange juice
- 5cm/2in piece fresh root ginger, peeled and coarsely grated
- 5 tbsp tomato ketchup
- 2 tbsp white wine vinegar
- Preheat the oven to 190C/gas 5/fan 170C. Put the pork ribs in a large roasting tin and pour over cold water until they are barely covered. Carefully place in the oven and cook for 1 hour. This tenderises the meat and removes much of the fat, but it makes the ribs look grey and unappetising at this stage. Don’t worry – they’ll be dark and glossy once they are roasted.
- Meanwhile, mix together all the ingredients for the glaze in a saucepan and heat gently, stirring occasionally, until the marmalade has dissolved. Turn up the heat and allow the mixture to bubble until it has reduced by about one quarter.
- Remove the ribs from the oven and increase the temperature to 220C/gas 7/fan 200C. Tip the ribs and liquid into a colander in the sink and give the colander a good shake to remove any excess liquid. Return the ribs to the roasting tin, pour over the glaze and turn them until they’re evenly coated. Roast in the oven for 50 minutes until the ribs are covered in a sticky glaze, turning and basting at least twice. Serve hot, with a herby green salad.
- 2 cups flour
- 2 teaspoons ground ginger
- 1 1/2 teaspoons cinnamon
- 1/4 teaspoon ground cloves
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, at room temperature
- 1 cup light brown sugar, packed
- 3/4 cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1/4 cup molasses
- 1 cup confectioners' sugar
- 1 1/2 tablespoons orange juice
- 1 teaspoon grated orange zest
- Heat the oven to 350 degrees .
- Line a 13- by 9-inch pan with a foil (or parchment paper) sling: In the pan, crisscross two foil pieces so that each edge extends 1 or 2 inches beyond the lip of the pan. Smooth the foil onto the pan edges and into the corners. Grease with butter.
- In a medium bowl, whisk together the flour, ginger, cinnamon, cloves, baking soda, and salt.
- In a separate bowl, using a mixer on high, beat the butter and sugars until light and fluffy, about 3 minutes. Beat in the eggs, one at a time, then add the vanilla extract and molasses. Turn off the mixer, scrape down the bowl with a rubber spatula, as needed, then continue mixing until all is combined. With the mixer on low, slowly add the dry ingredients, mixing until everything is just combined.
- Spread the batter evenly in the prepared baking pan. Bake until a toothpick inserted in the center comes out clean, 35 to 45 minutes.
- Leave the gingerbread in the pan until it cools completely, about 45 minutes to an hour. Use the foil sling to lift the gingerbread from the pan. Cut it into rectangular bars.
- In a medium bowl, whisk together the glaze ingredients. Pour the glaze into a ziplock bag with a corner snipped off and drizzle it onto each bar.
- 1/2 cup low-fat granola
- 11 pound container low-fat cottage cheese
- 18 ounce package light Cream Cheese, at room temperature
- 1/4 cup plus 2 tablespoons all-purpose flour
- 1 1/4 cups sugar
- 1/4 teaspoon salt
- 4 Egg whites
- 1 tablespoon grated lemon rind
- 1 tablespoon lemon juice
- 2 tablespoons orange marmalade
- 1 teaspoon water
- Lemon rind
- Heat oven to 325 degrees F.
- Whirl granola in food processor until slightly ground. Coat inside of 7-1/2- to 8-inch springform pan (see Note below) with nonstick cooking spray. Coat inside of pan with granola.
- Process together cottage cheese and cream cheese in food processor until smooth. Add flour, sugar, salt, egg whites, lemon rind and juice. Process until smooth. Pour into prepared pan. Place pan on baking sheet.
- Bake in 325 degrees F oven 1 hour. Turn off oven. Let cheesecake stand in oven with door slightly open for 1 hour. Remove pan to wire rack. Carefully run thin knife around edge of cake to loosen. Let cool completely.
- Heat together marmalade and water in small saucepan over medium heat until liquid. When cool enough to touch, pour over cake; spread out evenly with spatula to cover top. Refrigerate until glaze is firm. Gently loosen side of pan; remove side. To serve, garnish with lemon rind.