ORANGE STREUSEL LOAVES
Make and share this Orange Streusel Loaves recipe from Food.com.
Provided by Kim D.
Categories Quick Breads
Time 1h15m
Yield 2 loaves
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F.
- Grease and flour two 9X5X3-inch loaf pans.
- To make cake, combine cake mix (minus the 2 T. for struesel), pudding mix, eggs, sour cream and oil in a large mixing bowl.
- Using an electric mixer, mix for 3 minutes on medium speed.
- Pour batter into pans, dividing evenly between the two pans.
- For streusel, in a small bowl combine reserved cake mix, brown sugar, cinnamon and butter with a fork until crumbly.
- Stir in pecans.
- Sprinkle streusel on top of cake batter.
- Bake for 50-60 minutes, or until toothpick inserted in the middle of pan comes out clean.
- Allow to cool in pans for about 15 minutes.
- Loosen loaves from pans.
- Invert onto a cooling rack.
- Turn the loaves right side up.
- Allow to cool completely.
- For glaze, in a small bowl, combine powdered sugar and milk or orange juice until smooth.
- Drizzle over top cooled loaves.
DANISH ORANGE LOAVES
I know why I love orange flavored-anything. My mom made a lot of orange flavored dishes, and I loved them all. Here is another book marked page from her cookbook.
Provided by Jo Anne Sugimoto
Categories Sweet Breads
Number Of Ingredients 11
Steps:
- 1. Preheat oven to 350 degrees. Prep 2 - 9x5x3-inch loaf pans by using non-stick spray.
- 2. Combine cake mix, pudding mix, eggs one at a time, sour cream, and oil in a large bowl. Beat at medium speed with electric mixer for 3 minutes.
- 3. Pour the batter into the loaf pans and bake for 50 to 60 minutes, do a toothpick test and if it comes out clean, remove the pans onto a wire rack and cool for about 15 minutes.
- 4. Loosen the loaves from the pans and let them cool completely on a wire rack.
- 5. FROSTING:
- 6. Combine confectioner's sugar, melted butter and 1 Tbsp. orange juice in a small bowl.
- 7. Beat at low speed with electric mixer until blended.
- 8. Add remaining juice, a Tbsp at a time, until frosting is of spreading consistency.
- 9. Fold in orange peel.
- 10. Spread frosting over cooled loaves.
- 11. TIP: THIS RECIPE CAN ALSO BE BAKED IN A 10-INCH BUNDT PAN FOR 50 TO 60 MINUTES. DO A TOOTHPICK TEST FOR DONENESS.
ORANGE LOAF
This quick-bread recipe uses orange zest and fresh orange juice for extra-bright citrus flavors everyone will love.
Provided by Carol
Categories Bread Quick Bread Recipes Fruit Bread Recipes
Time 1h25m
Yield 12
Number Of Ingredients 11
Steps:
- Stir together flour, baking powder, salt, and nuts.
- In a large bowl, beat together butter or margarine and 1 cup sugar. Beat in eggs one at a time. Stir in rind and 1/2 cup juice. Pour in flour mixture, and stir until moistened. Turn into a greased 9 x 5 x 3 inch loaf pan.
- Bake at 350 degrees F (175 degrees C) for 1 hour, or until done. Remove loaf from oven, but not from pan.
- Combine 1/2 cup orange juice with 1/4 cup sugar in a small saucepan. Heat and stir to dissolve sugar. Spoon glaze over hot loaf. Let stand in pan for 10 minutes before removing loaf to rack to cool.
Nutrition Facts : Calories 277.3 calories, Carbohydrate 40 g, Cholesterol 31 mg, Fat 11.7 g, Fiber 1 g, Protein 4.2 g, SaturatedFat 1.9 g, Sodium 278.2 mg, Sugar 22.9 g
ORANGE PECAN CREAM CHEESE PULL-APART DANISH LOAF
This is one of my most treasured recipes. Flaky refrig biscuits are filled with cream cheese, dredged in butter, rolled sugar, pecans, orange zest. Baked in a bundt pan, the loaf is inverted and drizzled with a glaze. Pull off a danish and slip into bliss.
Provided by nott2339
Categories Breakfast
Time 1h15m
Yield 1 10 inch coffee cake, 10 serving(s)
Number Of Ingredients 8
Steps:
- Combine sugar, pecans, orange zest.
- Separate each biscuit, (there shoud be 20 biscuts - so you will have 40 layers).
- Cut cream cheese into 20 pieces.
- Place one piece of cream cheese on each of 20 biscuit halves.
- Top with remaining biscuits halves and pinch the edges to seal them.
- Dip filled biscuits in melted butter.
- Dredge in the sugar mixture. I do have to make extra mixture sometimes.
- Stand each biscuit on it's edge in a lightly greased 12-cup bundt pan, spacing evenly, but together.
- Drizzle with remaining butter and sugar mixture.
- Bake at 350 degrees for 45 minutes, or until golden brown.
- Immediately invert onto a wire rack.
- Combine powdered sugar and orange juice, and drizzle over the danish.
- Serve immediately.
Nutrition Facts : Calories 420.7, Fat 19.6, SaturatedFat 8.9, Cholesterol 33.8, Sodium 511.9, Carbohydrate 58.2, Fiber 0.6, Sugar 27.2, Protein 5.1
ORANGE DANISH
This is my version of Orange Danish. These are as easy to make as Cinnamon Rolls. They may sound more difficult, but really are not. I always use store bought vanilla frosting mixed WITH HOMEMADE for these because it makes the texture better (creamier) IMHO. The yield is approximate and depends on how thin you roll and how thick you cut. Sorry I don't have a more accurate yield.
Provided by SwoR8193
Categories Yeast Breads
Time 2h
Yield 2 pans
Number Of Ingredients 24
Steps:
- Mix yeast and warm water together to proof yeast.
- Cream shortening and margarine with sugar.
- Add yeast and water mixture.
- Add three cups flour and mix.
- Continue adding flour until soft dough forms.
- Turn out on a lightly floured surface and knead until dough becomes smooth and elastic.
- Place in an oiled bowl, cover with plastic wrap and let rise until double (about an hour).
- Punch down.
- Roll out into a rectangle on a lightly floured surface.
- Mix all of the filling ingredients cutting the butter or margarine in until it is well blended.
- Spread evenly over the dough and roll, jelly roll style from the long side.
- Cut into 1 inch slices, place on lightly greased baking pan.
- Let rise 20-30 minutes.
- Bake at 350° for approximately 30 minutes.
- Mix frosting until smooth.
- Pour over rolls while they are still slightly warm.
- Note: I usually mix the frosting and then add a store bought tub of vanilla frosting.
- It gives a better texture to the frosting.
- If you choose to do this, I recommend having the"homemade" part slightly thicker than the desired end product.
- If you are adding the store bought frosting, the margarine/butter is not necessary.
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