3/4 cup granulated sugar
1/4 cup vegetable oil
1 tablespoon orange juice
2 teaspoons grated orange peel
1-1/2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 cup finely chopped walnuts
1 teaspoon baking powder
1/4 teaspoon salt
1 cup chopped dried tart cherries
1 egg white
1 tablespoon water
Combine 3/4 cup sugar and eggs in a large mixing bowl. Beat with an electric mixer at medium speed, scraping bowl often, 2 to 3 minutes, or until thick and pale yellow in color. Add oil, orange juice, orange peel and vanilla; beat 1 to 2 minutes, or until well mixed. Combine flour, walnuts, baking powder and salt; gradually add to egg mixture. Mix on low speed 1 to 2 minutes, or until well mixed. Stir in cherries by hand.
Turn dough onto lightly floured surface (dough will be soft and sticky). Lightly sprinkle with additional flour; knead flour into dough. With floured hands, shape into 2 (8×2-inch) logs. Place 3 to 4 inches apart on a greased baking sheet; flatten tops slightly. Combine egg white and water; brush on logs. Sprinkle with granulated sugar.
Bake in a preheated 350-degree oven 25 to 30 minutes, or until light brown and firm to the touch. Let cool on baking sheet 15 minutes.
Reduce oven temperature to 300 degrees. Cut logs diagonally into 1/2-inch slices with a serrated knife; arrange slices, cut-side down, on baking sheet. Bake 8 to 10 minutes; turn slices. Bake 8 to 10 minutes, or until golden brown. Remove to wire rack; let cool completely.
Line 8-inch square pan with waxed paper, extending paper over edges of pan.
In medium-sized saucepan, melt chocolate chips with EAGLE BRAND®. Remove from heat; stir in nuts (optional) and orange peel. Pour into prepared pan. Cool slightly. Cover and chill 2 hours or until firm.
When firm, use waxed paper to lift out of pan. Cut into diamonds or squares. Store tightly covered in refrigerator.
Place candy coating in microwave safe bowl; microwave uncovered on high for 40 to 60 seconds. Stir every 30 seconds, until smooth.
Stir in nuts and orange zest. Drop mixture by teaspoons onto waxed paper.
Allow to sit until set, store covered in refrigerator. If desired, melt approximately 1 ounce semisweet chocolate and drizzle over.
1/3 cup firmly packed brown sugar
1/4 cup butter or margarine, softened
1 egg, beaten
3/4 cup milk
1/2 cup orange juice
1 tablespoon grated orange peel
3 cups biscuit baking mix
1 (9-ounce) package NONE SUCH® Condensed Mincemeat, crumbled
Cinnamon and Sugar Topping (recipe follows)
Preheat oven to 375°F. In large bowl, beat sugar and butter until fluffy. Add egg, milk, orange juice, and orange rind; mix well. Stir in biscuit mix and NONE SUCH® only until moistened. DO NOT OVERMIX.
Fill greased or paper baking cup-lined muffin cups 3/4 full. Sprinkle Cinnamon and Sugar Topping evenly over muffins. Bake 18 to 22 minutes or until golden brown. Immediately turn out of pan. Serve warm.
*Cinnamom and Sugar Topping: In small bowl, mix together 2 tablespoons sugar and 2 teaspoons ground cinnamon.