Orange You Glad We Made Scones?

They're [cran]berry good!

Cranberry Orange Scones

Recipe adapted from King Arthur Flour
Photos by Bake Yourself Happy

Cranberry Orange Scones

• 1 3/4 cups whole wheat flour
• 3 tablespoons sugar
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon allspice
• 5 tablespoons unsalted butter, chilled, cut in pieces
• 1/2 Craisins
• 1/3 cup half and half
• 1 heaping tablespoon orange juice
• 1 large egg
• 1 large orange peel, grated

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Directions

This is what your butter-flour mixture should look like!

1. SOAK the Craisins in warm water for a few minutes to remove excess sugar.  Set out to dry.
2. PREHEAT oven to 425 F and lightly grease a baking sheet.  We used a scone pan, which was way awesome to use!
3. COMBINE flour, sugar, baking powder, salt, and allspice in a medium mixing bowl.
4. ADD butter pieces and mix until you have a very grainy mixture.  The mixture should not be smooth.
5. STIR in the cranberries.
6. COMBINE half and half, orange juice, egg, and grated orange peel in a separate bowl.  Once mixed, add to the flour mixture until dough is smooth.
7. FLOUR a work surface and turn dough onto surface.  
8. KNEAD the dough a few times, then form into an 8" circle that is roughly 1/2" thick.
9. PLACE the dough on the baking sheet, and cut into 8-10 wedges, depending on how many (and how big) you want the scones to be.  Separate slightly.
10. BAKE for 10-15 minutes.  You will want to check them at 10 minutes, then every minute or so if they are not yet done.  You'll know they are done when the kitchen smells incredible and a toothpick comes out clean when inserted.
11. REMOVE from the baking sheet immediately, and enjoy!

Cuban Pork - Okay, Cuban seasoned pork...the pork was actually American

This tender pork was perfect for a Cuban sandwich, but could be a great main dish too

Cuban Pork

Recipe adapted from Tyler Florence
Photos by Bake Yourself Happy


Cuban Pork

• 1 lb boneless pork shoulder (Boston Butt)
• 1 tablespoon ground cumin
• 1 tablespoon dried oregano
• 1/2 tablespoon olive oil
• 4 cloves garlic, minced
• 1/4 teaspoon crushed red pepper flakes
• 1/2 medium onion, sliced
• 1 cup orange juice
• 1 lime
• 1 cup chicken broth
• 2 bay leaves
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Directions

1. COMBINE pork and 1/2 of each of the following: cumin, oregano, onion, orange juice, lime juice, chicken broth, and bay leaves in an airtight container.  Allow pork to marinate for at least 2 hours.
2. SET a pressure cooker over medium low heat and add olive oil.  Allow to warm up.
3. ADD garlic and crushed red pepper as oil heats.  Place remaining onion on bottom of the pressure cooker.
4. PLACE pork on top of onions, and pour in marinade.  Pour in remaining cumin, oregano, orange juice, lime juice, chicken broth, and bay leaf.  
5. SECURE pressure cooker and cook according to instructions, until pork is tender and done.
6. SLICE into strips and enjoy!