ORANGE BLOSSOM TRIFLE
This is a variation on a pie recipe that evolved from trial and error. This tastes like an Orange Smoothie over angel food cake!
Provided by CHEFBETHPHX
Categories Desserts Specialty Dessert Recipes Trifle Recipes
Time 5h25m
Yield 12
Number Of Ingredients 7
Steps:
- Stir together orange juice, eggs, and sugar in a small saucepan. Place over low heat, and stir constantly until the sugar has dissolved, and the mixture is very thick. Once thick, strain mixture into a large bowl, and stir in butter cubes until melted. Cover and refrigerate until cold, about 2 hours.
- Fold whipped cream into cold egg mixture until smooth. Recover and refrigerate for 3 hours.
- To assemble, place half of the cubed angel food cake into the bottom of a trifle bowl. Spoon on half of the whipped cream mixture, and sprinkle with half of the Mandarin oranges. Create a second layer with the remaining angel food cake, whipped cream mixture, and Mandarin oranges. Refrigerate until ready to serve.
Nutrition Facts : Calories 252.9 calories, Carbohydrate 32.4 g, Cholesterol 83.8 mg, Fat 12.7 g, Fiber 0.9 g, Protein 4.1 g, SaturatedFat 7.4 g, Sodium 265.5 mg, Sugar 15.1 g
ORANGE BLOSSOMS
This recipe started out as the Lemon Blossoms from "Paula Deen & Friends" cookbook. I didn't have the lemon or lemon pudding called for so I improvised. A word of warning - do not try this with a hand mixer. The dough is unbelievably stiff and I nearly burned out the motor on mine. The finished cupcakes are light as a feather though. I was truly amazed that such a thick batter would bake up so light.
Provided by Nanita
Categories Dessert
Time 57m
Yield 60 mini cupcakes
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Spray miniature muffin tins with cooking spray.
- Combine the cake mix, pudding mix, eggs and oil and blend with a stand mixer for about 2 minutes or until smooth.
- Pour about a tablespoon of batter into each spot in the muffin tin. I used a mini ice cream scoop about the size of a melon baller.
- Bake for about 12 minutes. Remove from pan immediately and set aside to cool slightly.
- Sift the confectioner's sugar into a mixing bowl. Add the water, oil and vanilla and mix until smooth.
- Dip the warm cupcakes into the glaze and place them on a wire rack with waxed paper underneath to cool and for the glaze to set. This could take a while especially if it's humid.
- When the glaze has set completely the cupcakes can be stored in an airtight container until it's time to serve them.
Nutrition Facts : Calories 110.3, Fat 4.8, SaturatedFat 0.7, Cholesterol 14.3, Sodium 86, Carbohydrate 16.4, Fiber 0.1, Sugar 13.2, Protein 0.8
EASY NO-BAKE ORANGE BALLS CANDY
No-bake orange balls are similar to bourbon balls with vanilla wafer crumbs. The orange juice concentrate gives them a burst of orange flavor.
Provided by Diana Rattray
Categories Dessert
Time 8h10m
Yield 36
Number Of Ingredients 7
Steps:
- Combine the vanilla wafer cookie crumbs and 1 cup confectioners' sugar in a mixing bowl.
- Add the butter to the crumb mixture and blend in well.
- Stir in the thawed orange juice concentrate; add vanilla and nuts. Mix with your hands until all the ingredients are fully incorporated.
- With your hands, shape the mixture into balls about the size of walnuts. Place the prepared balls in a food storage bag with the sifted confectioners' sugar or shredded coconut. Shake the balls around so that the sugar (or coconut) sticks to the balls. You may want to do just a few at a time to prevent overcrowding which could impact the shape of the balls.
- Remove the balls from the bag and arrange the orange balls in single layer on waxed paper-lined cookie sheet. Store them uncovered overnight in the refrigerator for the best flavor. If you like making easy or no-bake desserts, try chocolate bourbon truffles or big batch no-bake chocolate oatmeal cookies .
Nutrition Facts : Calories 98 kcal, Carbohydrate 12 g, Cholesterol 3 mg, Fiber 1 g, Protein 1 g, SaturatedFat 2 g, Sodium 52 mg, Sugar 8 g, Fat 5 g, ServingSize 36 servings, UnsaturatedFat 0 g
ORANGE-BLOSSOM ORANGES
Categories Fruit Brunch Dessert Quick & Easy Low Sodium Orange Summer Chill Healthy Vegan Anise Bon Appétit Fat Free Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6
Number Of Ingredients 8
Steps:
- Combine first 3 ingredients in medium saucepan. Stir over medium heat until sugar dissolves. Simmer until liquid is reduced to generous 1 cup, about 15 minutes. Remove from heat and stir in orange flower water. Cover; chill until cold. Discard anise. (Can be prepared 1 day ahead.)
- Using small knife, cut off peel and white pith from oranges. Slice oranges crosswise into 1/3-inch-thick rounds. Set in bowls. Spoon syrup over. Top with mint.
ORANGE BLOSSOM COOKIES
Satisfy your springtime sweet tooth with these Orange Blossom Cookies. Made with pecans, cinnamon, PHILADELPHIA Cream Cheese and orange blossom water, these citrusy-sweet Orange Blossom Cookies will be flying off the plate.
Provided by My Food and Family
Categories Home
Time 1h45m
Yield 18 servings, 2 cookies each
Number Of Ingredients 8
Steps:
- Combine flour, nuts and cinnamon. Beat butter, cream cheese and brown sugar in large bowl with mixer until light and fluffy. Gradually add flour mixture, mixing well after each addition. Add orange blossom water; mix well.
- Refrigerate 1 hour.
- Heat oven to 350ºF. Roll dough into 36 balls, using about 1 Tbsp. dough for each ball. Roll balls, 1 at a time, in granulated sugar.
- Place, 2 inches apart, on parchment-covered baking sheets. Use bottom of small drinking glass to press balls into 1/4-inch thickness.
- Bake 25 to 30 min. or until edges of cookies are lightly browned. Cool 1 min. Remove cookies to wire racks; cool completely.
Nutrition Facts : Calories 220, Fat 12 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 25 mg, Sodium 30 mg, Carbohydrate 0 g, Fiber 0.785 g, Sugar 0 g, Protein 2 g
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