َََAnytime I make a dish, desert or jam with orange, it brings amazing beautiful color and warm perfume into all kind of my recipes. Orange peel or fruit in sugar syrup is popular in Middle East. but they are not jam. Because It is crystallized fruit or a pieces of peel that are cooked and preserved in sugar syrup.

With their simple, perfect expression of flavor and great contrast of snappy and chewy textures, orangettes are a delight to those who adore the combination of chocolate and orange.#orangettes, #orange #chocolate #candy #sweet #treat #dessert #French

I wanted to make something using spring roll wrappers or shumai wrappers and thought of this recipe.Step 1: Use small cherry tomatoes which are almost the same size as the candy cheese.Step 2: Use water if it is difficult to wrap it like a candy.You can also use shumai wrappers if you like. Recipe by megtea

I saw a cookie with a candy window on a TV show awhile ago. I thought if it could be made with a black cocoa cookie, it'd make for a nice contrast and be really cute, so I gave it a shot. When I put the candy in before baking the cookie dough would become smashed or stick to the candy and it was quite difficult. So I changed the procedure to add the candy during the middle of baking.Try to fill in the gaps with smashed candy bits as much as possible. The baking may differ depending on your household oven, so adjust the temperature and baking time as necessary. If the temperature is too hot, the candy may burn. It might be a good idea to have candy bits left over when baking so you can fill in any gaps. For the candy, I use orange and pineapple flavored Sakuma drops. Recipe by yotiko

EBT stands for “Eddie Back There”. How he got the initials, at the time there were 3 Eddies in our church choir. Eddie on the organ, Eddie on the “skit” team, and Eddie on the back row. The choir director called for Eddie, they answered, “which one?” She said Eddie back there, and the nickname stuck. He makes the BEST chocolate candy. I asked when he was going to bring more EBT Crack. He gave me his recipe. #GlobalApron 2024

This is a super simple drop sugar cookie recipe that we just made festive with candy corn. The original recipe decorates the cookies with sprinkles instead. Recipe adapted from: Sallysbakingaddiction.com

I got the candy cane shape idea from an American recipe website, so I made it with my favorite cookie batter called "melting moment" which is equivalent to snowball cookies in Japan I think. This cookie is so delicious! If you can't shape it well, roll it up into balls and simply bake!The dough is not easy to roll out, so do not make it too small, or it will break after baking. I recommend making the stick thick. If the cookies brown too much, the coloring won't turn out as cute, so be careful not to over bake! Please try this with your favorite cookie batter. For about 28 sticks. Recipe by aquariusmoon

Our own oranges are organic, store bought oranges can have residual chemicals on the peels. Here is how to wash and dry the peels to make tea. After making the tea, we spread the peels in the garden to repel slugs.#GlobalApron

The first ripe blood oranges are falling off the tree, time to enjoy these fresh wonderfull fruits and process the peels. We also preserve peeled blood orange segments in light honey syrup to add to salads. Here are the recipes for our fresh juice and peel preservation methods.

It is a quite shame to throw away the peels, but you can candy them for an amazing treat!At Step 3, cover the peels in a saucepan and add the same amount of sugar. The peels are already tender, so you don't need to simmer them for a long time. Just let sit overnight and you will have coloured orange peels. For a Iyokan marmalade, refer to. Recipe by commeline

Here is our family farm marmelade recipe for sweet Blood Oranges, we make this in cup size jars, one jar for each month.First, we simmer fresh blood and navel oranges which contain 9-10% sugar into thick fruit compote, down to half the weight, which doubles the sugar to 18%.Next, to turn fruit compote into marmelade, you need more than 60% sugar contents. We now add 50% of the fruit compote weight in sugars and simmer longer, end up with 63%.