Marmalade Recipes

These are a lovely light muffin. You could also use any jam or jelly you like (even diet marmalade), or change the peel or juice. To make it even lighter use half white and half wholegrain flour.

This sweet and delicious marmalade is a cousin to orange marmalade and it's great on toast. I've substituted half the sugar called for with Splenda but you could substitute all of it - just be sure to use "No Sugar Needed" pectin. Tied with a pretty bow these make wonderful Christmas gifts!
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This is a yummy pound cake, made with low-fat yogurts. It has a gooey topping. This would also be great as muffins.

Strawberry Marmalade a great fresh topping for bagels, biscuits and toast.

Great with morning toasts and crepes! Just delicious!
The number of servings is for: 300 gr of marmalade

Makes 6-8 muffins. They are dense because of the protein powder but wonderful dipped in coffee or milk. I added the zest of one lemon and it turned out great, nice citrus flavor.

As found on:
http://crockpot365.blogspot.com/sea
rch?updated-max=2010-09-14T10%3A57%3A0
0-07%3A00&max-results=7

Great side dish. I put in 1 tbsp serving. That's what i usually eat.

Orange Marmalade is an essential element to entertaining guest s for breakfast. A teaspoon spread on a piece of toast adds a smile to the sleepiest face!

Play around with the mix ingredients to your own personal liking, maybe you'd like it sweeter add more brown sugar, hotter add more red pepper flakes, fruitier add more preserves/marmalade ...
I'm serving it with brown rice & sauteed spinach, but chose what you like ... also this mix is great for the grill! ENJOY!

I had a lot of zucchini from my garden and found this recipe to can Zucchini Marmalade and it is very good. It makes 8 half pint jars. I also did some with splenda and it is good too.

A little bit of a spin off from most of the coconut shrimp recipes you see. My 8 year old is one of the pickiest eaters I know, and he was asking for seconds before I finished mine, and even asked for thirds.

Adapted from Leena Eats (http://www.leenaeats.com/blog/recipes/lee
na-cooks/leena-cooks-n-cans-blood-oran
ge-port-mar/) who adapted it from p. 78 Complete Book of Small-Bath Preserving by Topp & Howard, this combines 5 different varieties of citrus with ginger and sweetened red wine to make a tangy and exotic spread for your morning toast!

A variation on a recipe I found here:
http://southernfood.about.com/od/
crockpotchicken/r/r80127g.htm

Crazy delicious.

Low carb, very tasty and very easy to make!! I have had WLS so use chicken thighs because they are so moist but chicken breast can be used. It is up to you as to whether you remove the skin and/or the bone but this will affect the nutritional info.

Taken from Sunset Magazine and tweaked EVER so slightly. I love this and so does my toddler!

A scottish tea-time treat. Serve buttered. Not a diet food - entered for reference.

Freshly made cranberry sauce

Very juicy pork tenderloin with an excellent not-too-sweet flavour. Makes large portions, size can be cut down. This recipe can really serve up to 10.

1. Heat the olive oil up in a small sauce pan. Add the garlic and ginger and stir until very fragrant (about a minute).
2. Add the remaining marinade ingredients by whisking.
3. Simmer the marinade over low heat for 8 minutes.
4. Cool marinade to room temperature.
5. Pour marinade over pork loin in a large (enough) Ziploc bag.
6. Refrigerate until ready to grill.


Sweet Potatoes:
1. Prepare sweet potatoes by peeling and chopping into large chunks.
2. Drizzle 1-2 Tablespoons of olive oil over sweet potatoes (depending on number of potatoes).
3. Sprinkle 3/4 Tablespoon of sea salt onto potatoes.



DIRECTIONS FOR GRILLING:
1. Heat one side of the gas grill to medium-high and the other to low (as low as it goes).
2. Grill the pork loin on the medium-high heat side for 4-5 minutes on each side (flipping once).
3. Move the pork to the low-heat side.
4. In a grill pan, put the sweet potatoes over the medium-high heat side. Turning and stirring throughout the remaining of the cooking time.
5. Cook for 12 minutes (turning potatoes throughout) then flip the pork loins. Cook an additional 12 minutes or until an internal temperature of 147F (pork) and the potatoes are tender. (Total potato cooking time: 25 minutes)
6. Remove pork and potatoes from heat. Tent the pork under aluminum foil and allow to rest for 12-15 minutes.
7. Put the sweet potatoes into a serving bowl. Since we like sweeter potatoes, I drizzled them with 2 Tablespoons of butter, 2 Tablespoons of maple syrup and 1 Tablespoon of brown sugar. Add all seasonings to taste.

Once the resting time is over, slice the pork loin thinly and serve with the grilled sweet potatoes.