Scary good seasonal treats

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Content courtesy of Family Features

ORANGE CRANBERRY SCONES

Ingredients (serves six):

2 1/4 cups all-purpose flour

1/4 cup granulated sugar

2 teaspoons baking powder

1/2 teaspoon salt

4 tablespoons cold butter

2 large eggs

1/2 cup TruMoo Orange Scream Milk

1/2 cup dried cranberries

1 tablespoon grated orange peel

Orange glaze:

1/2 cup confectioners’ sugar

1 tablespoon TruMoo Orange Scream milk

Directions:

To prepare scones: Heat oven to 425F. In large bowl, combine flour, sugar, baking powder and salt. With pastry blender or two knives, cut in butter until mixture resembles coarse crumbs. Stir in eggs, one at a time, then milk, cranberries and orange peel.  Turn dough onto lightly floured surface. Refrigerate 30 minutes, or until firm. Pat dough into 8-inch round, about 3/4-inch thick. Cut into six wedges; carefully separate wedges and place on parchment-lined baking sheet about two inches apart. Bake about 15 minutes until lightly golden and crusty.

To prepare orange glaze: In small bowl, combine confectioners’ sugar and milk until well blended. Cool scones slightly. Drizzle scones with glaze.

ORANGE CUSTARD BREAD PUDDING

Ingredients (serves six):

1 loaf (16 ounces) sliced raisin-cinnamon bread

2 cups TruMoo Orange Scream Milk

3 large eggs

1/2 cup granulated sugar

1 tablespoon grated orange peel

1/4 teaspoon ground nutmeg

1/4 teaspoon orange extract

1/8 teaspoon salt

Confectioners’ sugar

Directions: Heat oven to 350F. Cut raisin bread into 1-inch pieces (about eight cups). In large bowl, whisk together milk, eggs, sugar, orange peel, nutmeg, orange extract and salt. Toss with raisin bread to mix well. Butter a two-quart casserole or baking dish. Pour bread mixture into dish. Place in center of deep, ovenproof pan. Pour boiling water into pan until it reaches halfway up sides of dish. Place pan on center rack of oven. Bake until just set, about 40 minutes. Carefully remove from oven. To serve, sprinkle with confectioners’ sugar. Serve warm.

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