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Orange Dream Layered Squares

Orange Dream Layered Squares

Ingredients
6 HONEY MAID Honey Graham
2 Tbsp. butter
1/2 cup orange juice
1 pkg. JELL-O Orange Flavor Gelatin
1 pkg. PHILADELPHIA Cream Cheese
1 tub COOL WHIP Whipped Topping
1/2 cup milk
1 pkg. JELL-O Vanilla Flavor Instant Pudding
1 tsp. orange zest

Directions
1 Mix graham crumbs and butter; press onto bottom of 8-inch square pan. Refrigerate until ready to use.

2 Microwave juice in microwaveable measuring cup on HIGH 1 min. Add to gelatin mix in small bowl; stir 2 min. until completely dissolved. Gradually add to half the cream cheese in medium bowl, beating with mixer after each addition until blended. Whisk in 1 cup COOL WHIP; spread over crust. Freeze while preparing next layer.

3 Beat remaining cream cheese and milk in separate medium bowl until blended. Add dry pudding mix; beat 2 min. Stir in remaining COOL WHIP and zest; spread over gelatin layer. Refrigerate 3 hours.

Recipe found here: Orange Dream Layered Squares

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orange dreamscicle cake

Orange Dreamscicle Cake

Ingredients:
1 Pkg Yellow Cake Mix
2 Pks Orange JELL-O
1 Pk Vanilla Instant Pudding
1 Cup 2% Milk
2 Tsp Vanilla
1 Tub Cool Whip

Directions:
Bake the cake as directed in a 9×13″ pan. Let cake cool completely. Poke holes in cooled cake. Mix 1 package orange gelatin dessert with 1 c. boiling water and 1 c. cold water. Pour over cake. Cover and refrigerate for 4 hours. Mix pudding mix with cold milk the other package of orange gelatin dessert and vanilla. Beat by hand with a whisk until thickened. Fold in the whipped topping. Frost the cake with the pudding mixture. These instructions will make a single layered amazing cake that is delicous!

PLEASE NOTE: To get the layered look as in this particular picture – make your cakes in well greased and floured pans – follow baking instructions. I then tip then out onto cooling rack and invert back onto a cookie sheet. Proceed to poke holes and do the jello thing and refrigerate (or put out on the cold enclosed back porch as we do). It is a little tricky to get the layers – but  pan lifters help with this process.

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Orange Creme Angel Food Cake

Ingredients

Cake
1 box Betty Crocker® white angel food cake mix
1 1/4 cups cold water

Orange Cream
6 egg yolks
1 cup sugar
2 teaspoons cornstarch
2/3 cup orange juice
Pinch salt
3/4 cup butter or margarine, cut into pieces
1 cup whipping cream
1 tablespoon grated orange peel
Orange peel twists, if desired

1 Move oven rack to lowest position (remove other racks). Heat oven to 350°F. In extra-large glass or metal bowl, beat cake mix and cold water with electric mixer on low speed 30 seconds. Beat on medium speed 1 minute. Pour into ungreased 10-inch angel food (tube) cake pan. (Do not use fluted tube cake pan or 9-inch angel food pan or batter will overflow.)

2 Bake 37 to 47 minutes or until top is dark golden brown and cracks feel very dry and are not sticky. Do not underbake. Immediately turn pan upside down onto glass bottle until cake is completely cool, about 2 hours.

3 Meanwhile, in 2-quart saucepan, beat egg yolks, sugar, cornstarch, orange juice and salt with wire whisk until blended. Add butter; cook 2 to 3 minutes over medium heat, stirring frequently, until boiling. Boil 3 to 5 minutes, stirring constantly, until thickened and mixture coats the back of a spoon. Immediately pour orange mixture (orange curd) through fine-mesh strainer into medium bowl. Cover with plastic wrap, pressing wrap directly onto surface of orange curd. Refrigerate about 1 hour or until completely chilled.

4 In medium bowl, beat whipping cream on high speed until stiff peaks form. Fold whipped cream and grated orange peel into orange curd.

5 On serving plate, place cake with browned side down. Cut off top 1/3 of cake, using long, sharp knife; set aside. Scoop out 1-inch-wide and 1-inch-deep tunnel around cake. Set aside scooped-out cake for another use. Spoon 1 1/3 cups orange cream into tunnel. Replace top of cake to seal filling. Frost top and side of cake with remaining orange cream. Refrigerate at least 2 hours before serving. Garnish with orange twists. Store covered in refrigerator.

Expert Tips
When making fresh orange curd, it’s important to stir constantly to help prevent any of the egg from cooking too quickly. If this does happen, strain the mixture through a fine-mesh strainer to easily remove any cooked bits.

When frosting this cake, first seal in the crumbs by spreading a thin layer of orange cream around the side of the cake. Then frost the top and go back over the side for complete coverage.

Recipe found here: Orange Creme Angel Food Cake

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Spanish Orange Blossom Cupcakes

Ingredients
100g (4oz) butter or margarine
100g (4oz) caster sugar
100g (4oz) self-raising flour, sifted
2 eggs
1/4 teaspoon baking powder (optional)
1 orange, finely grated zest of
75g (3oz) butter
175g (7oz) icing sugar
2 teaspoons orange juice

Directions
Preheat the oven to 180°C (Electric oven | Electric fan oven 160°C | Gas Mark 4) and place 12 paper cases into a muffin tin.
Using an electric whisk, food processor or wooden spoon, beat the butter, sugar and 1/2 the orange zest (save 1/2 for the icing) until very light and fluffy.

Add the eggs one at a time, beating each one in well before adding the next.

Carefully fold in the flour (and baking powder if using).

Alternatively, you can mix the ingredients together using a food processor. Use the pulse button to mix together in between adding the ingredients in the order above.

Bake in the oven for 10 – 20 minutes. After 10 minutes, check to see if the orange cupcakes are ready by inserting a cocktail stick into one of the cupcakes. If it comes out dry then the cupcakes are done. If not, then back in the oven for a few minutes more. Don’t overcook the cupcakes otherwise they will dry out.

Lift the orange cupcakes out of the muffin tin and leave to cool on a wire rack.

Orange Butter Icing
Using an electric whisk, food processor or wooden spoon, beat the butter until very soft.

Gradually add the icing sugar and the rest of the orange zest and beat into the butter. Add some of the juice of the zested orange until you have a smooth paste.

When the cakes are cool, drizzle some orange icing mixture over the top. These cupcakes are best eaten on the day they are made.

Recipe found here: Spanish Orange Blossom Cupcakes

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Ingredients:
2 Sunkist® oranges
4 cups boiling water
5 tea bags
Ice cubes, as needed
Honey or brown sugar to taste
Orange cartwheel slices and mint for garnish

Instructions:
With a vegetable parer, peel each orange in continuous spirals removing only the outer colored layer of peel. (Eat peeled fruit or save for other uses.) Pour boiling water over tea bags and orange peel, cover and steep for 5 minutes. Remove tea bags, chill tea mixture with peel in covered container.

To Serve: Remove peel and pour over ice cubes in tall glasses, sweeten to taste. Garnish with orange quarter cartwheel slices and fresh mint leaves, if desired.

Recipe found here: Orange Iced Tea

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fruit salad

Fruit Salad

Ingredients

1 navel orange, 1 small grapefruit, or 2 clementines
1 cup fresh berries
1 banana
1 piece seasonal fruit (apple, pear or grapes)
2 tablespoons honey
1/2 vanilla bean, optional

Directions

1. Trim off all the peel and pith from the oranges or grapefruit. Halve or quarter them top to bottom, and slice crosswise into thin pieces. (With clementines, simply peel and pull into segments.) Halve or quarter strawberries if large. Peel and slice the bananas. Prepare the seasonal fruit as needed. Toss all the fruit in large bowl.

2. Stir the honey and vanilla bean , if using, in a small bowl and microwave on low until just warmed and syrupy, about 1 minute. Toss with fruit and let cool. Transfer to an air-tight container and pack with spoon.

Recipe found here: Fruit Salad

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