SOFT ORANGE MARMALADE COOKIES
My family likes a soft cookie, and this recipe is one of their favorites. The frosting is so pretty and the marmalade is flavorful, plus it keeps the cookies nice and tender. -Margaret Peterson, Forest City, Iowa
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 6-1/2 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine sour cream and orange marmalade; set aside. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream mixture and mix well., Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 375° for 10-12 minutes or until lightly browned. Remove to wire racks to cool completely., For frosting, in a small bowl, combine butter and marmalade. Gradually beat in confectioners' sugar until blended. Frost cookies.
Nutrition Facts : Calories 88 calories, Fat 3g fat (1g saturated fat), Cholesterol 11mg cholesterol, Sodium 55mg sodium, Carbohydrate 14g carbohydrate (9g sugars, Fiber 0 fiber), Protein 1g protein.
ORANGE MARMALADE COOKIES
Just a simple cookie recipe I found online while searching for recipes that use orange marmalade. My son loved them, as he said they reminded him of the Orange Crescent Swirls (recipe #94879), posted by winkki, that he dearly loves. Results may vary depending on the type of the marmalade you use, and whether it is on the sweet or bitter side. Textures also vary, and if your marmalade is the type that has large pieces of peel, I would suggest chopping them up before mixing in the batter.
Provided by GaylaJ
Categories Drop Cookies
Time 18m
Yield 40 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 375°F Grease a cookie sheet (I just use parchment paper).
- In a large mixing bowl, cream together the butter and sugar. Add the egg and orange marmalade and mix until thoroughly combined. Add additional marmalade if the batter is too stiff.
- In another bowl, sift together the flour and baking powder. With the mixer running, slowly add the flour mixture to the creamed mixture until blended.
- Drop by spoonfuls on the cookie sheet; do not crowd the cookies as the batter will spread during baking. Bake until the cookies spread out and are lightly browned, 8-10 minutes.
- Cool a minute or two on the cookie sheet before transferring to a wire rack to cool.
- *The original yield was 40 cookies, but I must have made them a little large, because I only ended up with 22.
Nutrition Facts : Calories 52.8, Fat 1.7, SaturatedFat 1, Cholesterol 8.7, Sodium 17.4, Carbohydrate 8.9, Fiber 0.1, Sugar 5.2, Protein 0.7
ORANGE MARMALADE COOKIES
I have not tried these cookies. I'm posting this for safe keeping. I found this recipe in The Breakfast Book. This is an old fashioned cookie that is rather thick and chewy with plenty of tasty orange marmalade in it. These cookies can make splendid dunkers with coffee.
Provided by internetnut
Categories Drop Cookies
Time 27m
Yield 36 cookies, 36 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 375. Grease the baking sheets.
- Put the eggs and sugar in a mixing bowl and beat until blended. Add salt, shortening, orange marmalade, lemon zest, and lemon juice. Beat until the dough is throughly mixed. Add the flour and baking powder and beat well. This is a stiff dough. Add the walnuts, stirring well to distribute.
- Drop the cookies by tablespoons onto the baking sheets about 1-inch apart. Bake about 12 minutes, or until the edges of the cookies are golden. Remove from the oven and cool.
BOOZY MARMALADE SHORTBREAD COOKIES
These crisp, flakey shortbread sandwich cookies bring all the elements of a cocktail into cookie form. With orange marmalade, orange liqueur and a dash of bitters to round out the flavor, you'll have your cocktail, and eat it too.
Provided by Food Network
Time 1h15m
Yield 18 to 20 sandwich cookies
Number Of Ingredients 9
Steps:
- For the cookies: Preheat the oven to 350 degrees F. Line two baking sheets with parchment.
- With an electric hand mixer, combine the butter, granulated sugar and vanilla and beat on medium high until creamy. Show restraint by not eating too much of this mixture before you can make the cookies. Sift together the flour and salt, and then slowly add to the butter/sugar/vanilla mixture, mixing on low speed until just combined (over-mixing will cause the cookies to be chewy and gross). If your name is Alie Ward, eat half this dough mixture. Form the dough into a disk, cover with plastic wrap and refrigerate for 30 minutes.
- Roll the dough between two pieces of plastic or parchment to 1/8 inch thick. Use a 2 1/2- to 3-inch round cookie cutter to cut dough into 36 to 40 rounds, using a smaller cookie cutter to cut a hole in the center of half the cookies. Place the cookies on the prepared baking sheets about 2 inches apart and bake until the edges begin to brown, about 15 minutes. Cool on a wire rack until room temp.
- For the boozy marmalade: Mix the orange marmalade, orange liqueur and bitters in a small bowl until combined. Spread about one tablespoon of the mixture on each whole cookie, placing a cookie with the cutout on top. Sprinkle with powdered sugar and devour the cookies whole.
MARMALADE
Provided by Food Network
Categories condiment
Time 13h15m
Yield About 1 1/2 pounds
Number Of Ingredients 4
Steps:
- Wash the oranges and lemon, cut in half and squeeze out the juice. Remove the membrane with a spoon, put it with the seeds, and tie them in a piece of cheesecloth. Soak the bundle for 30 minutes in cold water. Slice the peel finely. Put the peel, orange and lemon juice, bundle of seeds, and the 2 1/4 cups water in a non-aluminum bowl or saucepan and leave overnight.
- Bring everything to a boil, reduce heat to low and simmer gently for about 1 hour, until the peel is very soft and liquid is reduced by half. Squeeze all the liquid from the cheesecloth bundle and discard it. Add the sugar and stir until dissolved. Increase the heat, bring to a boil, and cook until the jell point, about 5 to 10 minutes. To test the jell point, a sugar thermometer should register 220 degrees F, or put a little marmalade on a cold saucer and place in freezer for a minute. The marmalade should feel set and wrinkle when you push it.
- Pour into sterilized jars. Cover, seal and store in a cool, dark place.
ORANGE MARMALADE
Provided by Alton Brown
Categories condiment
Time P1DT1h45m
Yield 10 (8-ounce) jars
Number Of Ingredients 4
Steps:
- Wash the oranges and lemon thoroughly. Cut the oranges into 1/8-inch slices using a mandoline, removing the seeds as you go. Stack the orange slices and cut them into quarters. Place the oranges into an 8-quart stainless steel pot. Add the lemon zest and juice and the water to the pot, set over high heat and bring to a boil, approximately 10 minutes. Once boiling, reduce the heat to maintain a rapid simmer and cook, stirring frequently, for 40 minutes or until the fruit is very soft.
- While the fruit is cooking, fill a large pot (at least 12-quart) 3/4 full with water, set over high heat and bring to a boil. Place 10 (8-ounce) jars and rings, canning funnel, ladle, and tongs into the boiling water and make sure the water covers the jars by at least an inch. Boil for 10 minutes. Turn off the heat, add the lids and leave everything in the pot until the marmalade is ready.
- Meanwhile, place a small plate in the freezer. Increase the heat under the orange mixture to return to full boil. Add the sugar and stir the mixture continually, until it reaches 222 to 223 degrees F on a deep-fry or candy thermometer, and darkens in color, approximately 15 to 20 minutes. You may need to adjust the heat in order to prevent boil over. Test the readiness of the marmalade by placing a teaspoon of the mixture onto the chilled plate and allowing it to sit for 30 seconds. Tilt the plate. The mixture should be a soft gel that moves slightly. If mixture is thin and runs easily, it is not ready.
- Remove jars from the water and drain on a clean towel. Place a canning funnel onto the top of 1 of the jars and ladle in the marmalade just to below the bottom of the threads of the jar. Repeat until all of the mixture has been used. The amount of marmalade may vary by 1 to 2 jars. Wipe the rims and threads of the jars with a moist paper towel and top each with a lid. Place a ring on each jar and tighten.
- Return the jars to the pot with boiling water, being certain that they don't touch the bottom of the pot or each other. (If you don't have a jar rack, try a round cake rack, or metal mesh basket. Even a folded kitchen towel on the pot bottom will do in a pinch.) Add additional water if necessary to cover the jars by at least an inch. Boil for 10 minutes. Using canning tongs, carefully remove the jars from the water, place in a cool dry place and allow to sit at room temperature for at least 24 hours before opening. Once open, store in the refrigerator. Unopened marmalade will last for up to 6 months.
MARMALADE CAKE
Provided by Food Network Kitchen
Categories dessert
Time 9h10m
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- Make the cake: Preheat the oven to 350 degrees F. Brush an 8-inch square baking pan with canola oil. Beat the egg whites and granulated sugar with a mixer until stiff peaks form, about 8 minutes.
- Meanwhile, whisk both flours, the almonds and baking powder in a bowl. Beat the egg yolks in a large bowl. Whisk 1/2 cup oil, the orange and lemon juices and the marmalade into the yolks until combined. Stir in the dry ingredients, then fold in the beaten egg whites until just combined. Add the raisins, if desired.
- Transfer the batter to the prepared pan. Bake until the cake is golden and springs back when touched, about 30 minutes.
- Meanwhile, make the syrup: Bring 3/4 cup water and the granulated sugar to a boil in a saucepan; squeeze in the orange juice and add the peel. Simmer until syrupy, about 20 minutes. Cool slightly.
- Pour the syrup over the cake while both are still warm. Cool completely, then cover with plastic wrap and let soak overnight. Cut into squares and top with confectioners' sugar and/or almonds.
CITRUS MARMALADE
Have some citrus fruits threatening to go soft in your fruit bowl? Make a zingy marmalade - as well as spreading it on your toast, it makes a lovely gift
Provided by Liberty Mendez
Categories Condiment
Time 3h55m
Yield Makes 6 x 455ml jars
Number Of Ingredients 2
Steps:
- Chill a saucer in the freezer, ready for checking the setting point of your jam later. Wash the citrus fruits and remove the top parts that were attached to the stalks.
- Put the whole citrus fruits in a large saucepan with 2½ litres of cold water. Bring to the boil, then cover the pan and simmer for 2 hrs 30 mins, or until the skins can be pierced easily with a small knife.
- Use a slotted spoon to scoop the fruits out of the liquid and set aside to cool for at least 10-15 mins. Measure out 1.5 litres of the liquor and pour it back into the pan. If you don't have enough, top up with water.
- Halve the citrus fruits, remove the pips and set aside. Cut the peel and flesh into thin 0.2 cm strips (depending on how thick-cut you would like it to be). Tip all of the flesh and skin, along with any juices, back into the pan with the liquid. Put the pips in a small piece of muslin and tie up with string. Add this to the pan as well, which will help the setting process.
- Tip in the sugar and bring to the boil, stirring frequently. Continue to boil rapidly for 45-50 mins - it should reach 105C. Test the setting point by dropping a little marmalade onto the chilled saucer, allowing it to cool for 1 min, then push gently with your finger. If it crinkles, it has reached the setting point. If it doesn't, continue to boil and check again after 5-10 mins.
- Leave the marmalade to cool in the pan for 10-15 mins, then carefully scoop out the muslin bag using a slotted spoon. Gently stir the marmalade in one direction to disperse any air bubbles, then pour into sterilised jars and seal with a lid. Find out how to sterilise jars. Will keep for up to a year.
Nutrition Facts : Calories 46 calories, Carbohydrate 12 grams carbohydrates, Sugar 11 grams sugar, Fiber 0.4 grams fiber
CHOCOLATE AND ORANGE MARMALADE COOKIES
Make and share this Chocolate and Orange Marmalade Cookies recipe from Food.com.
Provided by Sherrie-pie
Categories Dessert
Time 27m
Yield 16 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 180C/350F/gas mark 4.
- Line two baking sheets with baking paper.
- Cream the butter and sugar together until light and fluffy.
- Add the orange zest.
- Melt 140 g of the chocolate. Do not allow it to overheat. (over boiling water or CAREFULLY in the microwave oven.).
- Add the melted chocolate to the creamed butter and sugar. Stir in the marmalade and the remaining chopped chocolate.
- Fold in the flour and mix.
- Divide into balls, arrange 5cm apart on baking sheet. Press lightly into flattish rounds.
- Bake for 10 - 12 minutes or until dry and smooth to touch. Cool on a wire rack.
Nutrition Facts : Calories 198.3, Fat 14.2, SaturatedFat 8.8, Cholesterol 14.7, Sodium 46.3, Carbohydrate 20.1, Fiber 3.1, Sugar 5, Protein 3.5
MANDARIN ORANGE MARMALADE COOKIES
A tasty little cookie that comes from the about.com site. I have made this once (today actually lol) and used semi sweet chocolate and added a teaspoon of orange extract....very very good. Prep time includes chilling time for dough.
Provided by JanetB-KY
Categories Drop Cookies
Time 1h33m
Yield 3-4 Dozen Cookies
Number Of Ingredients 9
Steps:
- Preheat oven to 300 degrees F & Line cookie sheets with parchment paper or silpats.
- Whisk together flour and baking powder in a medium bowl; set aside.
- Place butter and sugar in a large mixing bowl and blend with an electric mixer on medium speed until the mixture appears grainy but well-mixed.
- Add egg and orange marmalade, beating until smooth; reduce mixer speed to low and add flour mixture and mandarin oranges.
- Mix only until combined; do not overmix.
- Fold in white chocolate chips; chill mixture for 30 to 60 minutes to firm up.
- Drop tablespoons of dough onto prepared cookie sheets, placing cookies 1-1/2 inches apart.
- Bake 15 to 18 minutes, until bottoms just begin to brown.
- Let rest on cookie sheets for 5 minutes before using a spatula to move them to racks.
- Cool to room temperature and dust with powdered sugar, if desired.
Nutrition Facts : Calories 1583.3, Fat 67.2, SaturatedFat 40.9, Cholesterol 195.9, Sodium 635.2, Carbohydrate 233.6, Fiber 4.9, Sugar 140.4, Protein 18.5
ABSOLUTELY FAIL-PROOF EASY MARMALADE
This recipe was printed in the Jerusalem Post last week, and it's from Lynette Levius of Netanya, Israel. I haven't tried it yet, but plan to make a batch this weekend. February 2010: Since posting this recipe I've made it several times each winter (winter is citrus seaon here). It's a wonderful recipe, totally fail-proof as the title says. It's great on toast and makes a wonderful gift. I especially love a 50/50 orange/clementine mix, a rich citrus flavor with an intense orange color.
Provided by Mirj2338
Categories Lemon
Time 30m
Yield 5 jars
Number Of Ingredients 2
Steps:
- Take the 6 citrus fruits and wash well, removing any blemishes.
- Cut into quarters, and place in a food processor.
- Chop until finely ground, skin and all.
- For an optional extra add some crystallized ginger.
- Boil with the 1 kilo of sugar, stirring occasionally with a wooden spoon, for 20 minutes.
- It splatters, so be careful.
- This quantity fills about 5 x 340 gram jars.
- Do not double the ingredients, rather make two batches.
- It never goes dark and lasts for up to 6 months in the refrigerator without the need to sterilize the bottles.
FESTIVE HAM WITH MARMALADE BOURBON GLAZE
This juicy, festive ham will be the centerpiece of your family's holiday feast.
Provided by Grimm's Fine Foods
Categories Ham Recipes
Time 4h15m
Yield 20
Number Of Ingredients 12
Steps:
- Let the ham rest at room temperature for at least 30 to 40 minutes before cooking.
- Preheat the oven to 350 degrees F. Place vegetables in the bottom of a roasting pan.
- Score top of ham into 1'' diamond patterns. Place the ham on a rack in the roasting pan, over the vegetables. Add water to the pan to cover the vegetables. Cover with a lid or a piece of heavy duty aluminum foil.
- Place the pan on the bottom third of the oven and roast until the center of the ham is lukewarm, about 2 hours depending on size. Overall cooking time should take about 15 minutes per pound.
- In the meantime, combine the ingredients for the glaze in a medium saucepan. Whisk constantly over medium low-heat and cook until the mixture becomes syrupy, about 20 minutes. Do not leave the stove as the sweet mixture can easily boil and overflow. Remove from heat.
- When the center of the ham is lukewarm, take the ham out of the oven and baste with juice from the bottom of the pan. Put back in the oven and bake, uncovered, for another 20 minutes.
- Brush the glaze evenly over the ham every 10 minutes for the remaining cooking time, about 40 minutes total.
- Take the ham out of the oven and let rest for 15 minutes. Carve and serve immediately.
Nutrition Facts : Calories 285.5 calories, Carbohydrate 23.8 g, Cholesterol 87.2 mg, Fat 6.6 g, Fiber 2.3 g, Protein 26.6 g, SaturatedFat 2.2 g, Sodium 1520.8 mg, Sugar 11 g
CHUNKY ORANGE MARMALADE COOKIES
My mother had this recipe in her cookie collection and she and I began baking these when I was a young teen. There is no sugar among the ingredients, just the subtle taste of marmalade to add sweetness. It's a soft cookie with an interesting combination of orange and chocolate.
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 2 dozen.
Number Of Ingredients 12
Steps:
- In a small bowl, cream the shortening, egg yolk and marmalade until light and fluffy. Beat in vanilla. Combine the flour, salt, baking powder, baking soda, cinnamon and nutmeg; add to creamed mixture and mix well. Stir in chocolate chips and pecans., Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 12-15 minutes or until lightly browned. Remove to wire racks.
Nutrition Facts : Calories 181 calories, Fat 10g fat (3g saturated fat), Cholesterol 18mg cholesterol, Sodium 177mg sodium, Carbohydrate 22g carbohydrate (13g sugars, Fiber 1g fiber), Protein 2g protein.
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