DoughSeeDough

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Tag Archives: fruit


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Cranberry Orange Muffins

I made these muffins Saturday night and Sunday night – they were just that good!

cranberry orange muffins

Cranberry Orange Muffins
yields 16 muffins

2 cups flour
1/2 cup brown sugar
1/4 cup sugar
2 teaspoons baking powder
1 teaspoon salt
3/4 cup milk
1/2 cup orange juice
1/2 cup oil
1 egg
1 cup dried cranberries
2 teaspoons orange marmalade
1/2 cup chopped pecans (or walnuts, or both!)
4 tablespoons sugar

  1. Preheat the oven to 400°F.
  2. Mix the flour, brown sugar, sugar, baking powder, and salt together in a large mixing bowl.
  3. Add the milk, orange juice, oil, and egg into the bowl with the dry ingredients and mix until just moistened.
  4. Stir in the cranberries and marmalade. The marmalade blends in more easily if placed in dollops around the batter instead of in one huge mass.
  5. Fill the muffin cups up 2/3 full or 3/4 full for more “top-heavy” muffins.
  6. Mix the pecans and sugar in a separate bowl and then sprinkle on top of the muffins.
  7. Bake for 15 minutes or until toothpick comes out clean.

I find lining the muffin cups with liners makes cleanup a bit easier, but I would recommend that you don’t use them because I think the texture of the muffin turns out better without a liner. Either way, they are delicious!


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Crumb-Topped Rhubarb

The massive amount of rhubarb I get when I go home during the occasional weekend is overwhelming. There is only so much pie a girl can make (and eat)… and force others to eat. I decided to whip up something new! This was so incredibly easy to make and it tasted amazing, too!

crumb topped rhubarb

Crumb-Topped Rhubarb

4 cups diced fresh rhubarb
1 tablespoon all-purpose flour
1/2 cup sugar
1 teaspoon ground cinnamon
1/8 teaspoon salt
For the topping-
6 tablespoons all-purpose flour
1/2 cup packed brown sugar
1/2 cup quick-cooking or rolled oats
6 tablespoons butter, softened

  1. Preheat the oven to 350°F.
  2. In a large bowl, combine the rhubarb, flour, sugar, cinnamon, and salt. Spoon into a greased 9×9 in baking dish and set aside.
  3. Combine the flour, brown sugar and oats in a medium-sized bowl. Cut in the butter until the mixture is crumbly. Sprinkle over the rhubarb mixture.
  4. Bake for 40 minutes or until light brown and bubbly.


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Strawberry Rhubarb Pie

With summer comes a plethora of rhubarb. Mike’s family, my family and the farmers’ market are my sources. This was my first attempt at making a pie from scratch, crust and all. The results are not visually pleasing, but trust me – it tasted wonderful.

Strawberry rhubarb pie filling

Strawberry Rhubarb Pie
adapted from epicurious.com

For crust

3 cups all purpose flour
2 1/2 teaspoons sugar
3/4 teaspoon salt
2/3 cup chilled solid vegetable shortening, cut into pieces
1/2 cup plus 2 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into pieces
10 tablespoons (about) ice water

For filling

3 1/2 cups 1/2-inch-thick slices trimmed rhubarb (1 1/2 pounds untrimmed)
1 16-ounce container strawberries, hulled, halved (about 3 1/2 cups)
1/2 cup (packed) golden brown sugar
1/2 cup sugar
1/4 cup cornstarch
1 teaspoon ground cinnamon
1/4 teaspoon salt
1 large egg yolk beaten to blend with 1 teaspoon water (for glaze)

Strawberry Rhubarb Pie

  1. Make the crust: combine flour, sugar and salt in processor. Using on/off turns, cut in shortening and butter until coarse meal forms. Blend in enough ice water 2 tablespoons at a time to form moist clumps. Gather dough into ball; cut in half. Flatten each half into disk. Wrap separately in plastic; refrigerate until firm, about 1 hour. (Can be made 1 day ahead. Keep chilled. Let dough soften slightly at room temperature before rolling.)
  2. Make filling: preheat oven to 400°F. Combine first 7 ingredients in large bowl. Toss gently to blend.
  3. Roll out 1 dough disk on floured work surface to 13-inch round. Transfer to 9-inch-diameter pie dish. Trim excess dough, leaving 3/4-inch overhang.Roll out second dough disk on lightly floured surface to 13-inch round. Cut into fourteen 1/2-inch-wide strips.
  4. Spoon filling into crust. Arrange 7 dough strips atop filling, spacing evenly. Form lattice by placing remaining dough strips in opposite direction atop filling. Trim ends of dough strips even with overhang of bottom crust. Fold strip ends and overhang under, pressing to seal. Crimp edges decoratively.
  5. Brush glaze over crust. transfer pie to baking sheet.
  6. Bake 20 minutes. Reduce oven temperature to 350°F. Bake pie until golden and filling thickens, about 1 hour 25 minutes. Transfer pie to rack and cool completely.