Happy December!
Hope this holiday season brings more tidings of joy than Christmas stress. We’re here to help relieve some of that stress with healthy, local alternatives. We now have new Navel Oranges and Mandarin Oranges at our stand. These are perfect for sprucing up your cider or garnishing your savory meals. Also, our honey roasted almonds are packed in 6 oz. bags, perfect for stocking stuffers! Visit our site for more Holiday ideas, including recipes and new info on our latest crop. www.smitorchards.com
Try this awesome recipe for the family:
Pound Cake with Oranges, Honey, and Rosemary
Anna Williams
Serves 6
Hands-on Time: 10m
Total Time: 10m
Ingredients
- 4 oranges
- 2 tablespoons honey
- 1 10- to 12-ounce pound cake, sliced into 1-inch thick pieces
- 1/2 teaspoon chopped fresh rosemary
Directions
1. Cut away the peel and pith of the oranges and cut out the segments. In a medium bowl, gently combine them with the honey.
2. Spoon the oranges over the cake and sprinkle with the rosemary before serving.
Tip
Use a paring knife to cut fruits and vegetables.
Nutritional Information
Calories 271; Fat 9g; Sat Fat 5g; Cholesterol 75mg; Carbohydrate 46g; Sodium 269mg; Protein 4g; Fiber 2g; Sugar 32g
