Posts Tagged ‘oranges’

Orange Lemonade

1-3/4 cups sugar
2-1/2 cups water
2 tablespoons grated lemon peel
2 tablespoons grated orange peel
1-1/2 cups lemon juice (about 10 lemons)
1-1/2 cups orange juice (about 5 oranges)
6 cups cold water

In a large saucepan, combine sugar and 2-1/2 cups water; cook and stir over medium heat until sugar is dissolved. Cool slightly.

Stir in citrus peels and juices. Let stand, covered, 1 hour. Strain syrup; refrigerate, covered, until cold.

To serve, fill glasses or pitcher with an equal amount of fruit syrup and water. Add ice and serve. Yield: 12 servings.

Recipe found here: Orange Lemondade


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Cranberry-Orange Crumb Tart

Cranberry-Orange Crumb Tart

2 cups crushed cinnamon graham crackers (about 14 whole crackers), divided
1/2 cup sugar, divided
6 tablespoons butter, melted
1/4 cup all-purpose flour
1/4 cup packed brown sugar
1/4 cup cold butter, cubed

1 large navel orange
1 cup sugar
3 tablespoons quick-cooking tapioca
1/4 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/8 teaspoon ground allspice
4 cups fresh or frozen cranberries, thawed
2 tablespoons brandy or cranberry juice

In a small bowl, mix 1-3/4 cups crushed crackers and 1/4 cup sugar; stir in melted butter. Press onto bottom and up sides of an ungreased 11-in. fluted tart pan with removable bottom. Bake 7-8 minutes or until edges are lightly browned. Cool on a wire rack.

For topping, in a small bowl, mix flour, brown sugar, and remaining crushed crackers and sugar; cut in cold butter until crumbly. Refrigerate while preparing filling.

Finely grate enough peel from orange to measure 1 tablespoon. Cut a thin slice from the top and bottom of the orange; stand orange upright on a cutting board. Cut off peel and outer membrane, starting from the top. Holding orange over a bowl to catch juices, remove orange sections by cutting along the membrane. Squeeze membrane to reserve additional juice.

In a large saucepan, mix sugar, tapioca, baking soda, cinnamon and allspice. Add cranberries, brandy, grated peel and reserved juice; toss to coat. Let stand 15 minutes. Preheat oven to 425°.

Bring cranberry mixture to a full boil, stirring constantly. Add orange sections; heat through. Pour into crust; sprinkle with topping. Bake 10-15 minutes or until topping is golden brown. Cool on a wire rack. Yield: 12 servings.

Recipe found here: Cranberry-Orange Crumb Tart

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orange pound cake

Fresh Orange Pound Cakes with an Orange Glaze

For the Cake:
8 ounces butter, (2 sticks) at room temperature
1 cup sugar
2 large eggs, at room temperature
3 large egg yolks, at room temperature
3 medium oranges, zested
1 teaspoon vanilla
1 1/2 cups flour
1/2 teaspoon salt

For the Glaze:
2 cups confectioners’ sugar
1/4 cup fresh orange juice

2 ounces sliced almonds, finely chopped

Preheat the oven to 400 degrees F.

Grease 24 (1/2 cup) mini bundt pans (2 pans of 12 mini bundt tins). In an electric mixer, fitted with a paddle attachment, combine the butter and sugar. Beat until smooth.

Add the eggs and yolks, 1 at a time, and continue to beat until incorporated. Add the orange zest and vanilla. Add the flour and salt, 1/2 cup at a time until the batter is smooth. Spoon 1/3 cup of the batter into the prepared pans.

Bake for 15 to 20 minutes or until the top of the cake domes and are slightly golden. Remove from the oven and cool slightly. Unmold the cakes onto wire racks.

In a small mixing bowl, combine the confectioners’ sugar and orange juice together. Whisk until smooth. Place the wire racks over a baking sheet, lined with parchment paper. Drizzle the glaze over each cake. Sprinkle the top of each cake with the almonds. Cool the cakes to room temperature. Place the cakes on a serving platter and serve.

Recipe found here: Fresh Orange Pound Cakes with an Orange Glaze

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