ZESTO - RECIPE OF THE MONTH

OAT MUFFINS

Ingredients:

1 cup oatmeal

1 cup buttermilk

1 cup flour

1 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

beaten egg

4 tbsp. melted butter

1/2 cup raisins or snipped dates

1 tsp. ORANGE ZESTO

1 cup of brown sugar

Let oatmeal stand for 10 minutes in buttermilk. Combine flour, baking powder, soda, salt and brown sugar. Add egg and butter, mixing well. Then pouring in buttermilk mixture, add raisins and peel. Bake at 400° for 20 minutes in greased muffin tins.
Serve with Citrus Tea

2 cups water

6 whole cloves

1 tsp. ORANGE ZESTO

1 tsp. LEMON ZESTO

1 1/2 quarts water

8 regular-size tea bags

2/3 cup orange juice (canned is fine)

1/2 cup lemon juice (bottled is fine)

1 1/2 cups sugar

Combine 2 cups water, cloves and ZESTO in a saucepan; bring to a boil. Remove from heat, and let stand 1 hour.
Bring 1 1/2 quarts water to a boil in a large saucepan; add tea bags. Remove from heat; cover and let stand 5 minutes. Remove tea bags.
Stain clove mixture; add to tea. Stir in fruit juices and sugar, stirring until sugar dissolves. Serve beverage hot or cold.

For what it's worth.
My housekeeper is from El Salvador and has helped me a great deal over the last 2 years with my ZESTO journey. She told me one day that in her country they dry orange peel and make tea - but only when they are ill.

PARADISE LEMON BREAD

Lemons enjoy national popularity in cooking as indicated by this recipe

Ingredients:

1 1/2 cups all purpose flour

1/4 tsp. salt

1 tsp. baking powder

1/2 cup butter

1 cup granulated sugar

2 eggs

1/2 cup milk

1/2 tsp. LEMON ZESTO

1/2 cup chopped nuts

2 tbsp. granulated sugar

2 tbsp. lemon juice

Preheat oven to 350°F. Grease thoroughly an 8.5" x 4.5" loaf pan. Blend flour, salt and baking powder together. Cream butter, gradually blending in sugar and eggs - beat until light and fluffy. Add dry ingredients to creamed mixture alternately with milk. Combine lightly after each addition. Fold in ZESTO and nuts. Bake for 55 to 60 minutes or until cake springs back when lightly touched. Cool for 5 minutes and pour lemon-sugar over top.

ARMENIAN ORANGE CAKE

Recipe courtesy of Best of Bridge

Ingredients:

2 cups brown sugar

2 cups sifted all purpose flour

1/2 cup butter

1/2 tsp. salt

2 tsp. ORANGE ZESTO

1/2 tsp. allspice

1 tsp. baking soda

1 cup dairy sour cream

1 egg slightly beaten

1/2 cup chopped nuts (walnuts, cashews, almonds)

Combine sugar, flour, butter, salt, ORANGE ZESTO and allspice in a medium sized bowl. Blend with pastry blender or fork, until mixture is crumbly and completely blended. Grease a 9" square pan. (A spring form pan is a good idea if serving at the table). Spoon in half the crumb mixture Stir soda into sour cream and mix into the remaining crumbs along with egg. Pour batter over crumbs and sprinkle with chopped nuts. Bake in 350° oven 40 to 45 minutes. Serve warm topped with orange whipped cream.
Serve with Orange Whipped Cream Topping

1/2 pint whipping cream

2 tbsp. icing sugar

1 tsp. ORANGE ZESTO

2 tbsp. Cointreau or Grand Marnier

Whip cream until stiff. Stir in sugar, ZESTO and Liqueur. Let stand for one hour to let flavours blend.