Orange Blossom Food
ORANGE BLOSSOM COOKIES
This looks very much like a recipe I have made for years but lost a few years ago. They were a family favorite. Have not made them but am posting for safe keeping until I get a new stove that does not burn my cookies LOL I have been zmailed that this is a very sticky dough and hard to roll even after an overnight chill. I did a half batch and chilled for maybe 15 minutes in the freezer a then rolled on a well floured board with no problem. Could be brands of flour I am not sure. So if you decide to make these you may need to add extra flour. Plus do not roll to thin .
Provided by wicked cook 46
Categories Dessert
Time 30m
Yield 4 dozen cookies
Number Of Ingredients 11
Steps:
- Combine sugar and butter in large bowl. Beat at medium speed, scraping bowl often, until creamy.
- Add egg, 3 tablespoons orange juice, orange peel and vanilla; continue beating until well mixed.
- Reduce speed to low; add flour and salt. Beat until just combined.
- Divide dough in half. Wrap each half in plastic food wrap; flatten slightly. Refrigerate until firm (2 hours).
- Heat oven to 375°F Roll out dough on lightly floured surface, one-half at a time (keeping remaining dough refrigerated), to 1/8-inch thickness. Cut with 2 1/2-inch flower-shaped cookie cutter. Place 1 inch apart onto ungreased cookie sheets. Bake for 6 to 10 minutes or until edges are golden brown. Cool completely.
- Meanwhile, combine powdered sugar and butter in small bowl. Beat at medium speed, scraping bowl often and gradually adding enough orange juice for desired spreading consistency (2 to 3 minutes). Frost cooled cookies. Decorate with sugars, if desired. .
Nutrition Facts : Calories 747.3, Fat 27.8, SaturatedFat 16.9, Cholesterol 121.5, Sodium 348.6, Carbohydrate 117.1, Fiber 1.8, Sugar 68.5, Protein 8.4
HONEY ORANGE BLOSSOM LEMONADE (RAW, GLUTEN FREE)
Recipe #68336 kicked up a notch. Slightly exotic in taste due to the Orange Blossom Water that sets it apart from your typical lemonade. You still haven't picked yourself up a bottle of Orange Blossom Water? Get to a Greek or Middle Eastern market! Orange Blossom Water is a wonderful addition to many raw smoothies. You will have yourself a new adoration.
Provided by UmmBinat
Categories Beverages
Time 5m
Yield 1 glass, 1 serving(s)
Number Of Ingredients 4
Steps:
- Squeeze juice from lemons into water and add honey & orange blossom water.
- Mix together thoroughly and chill before serving, if not using cold water already.
- Enjoy!
Nutrition Facts : Calories 88.2, Fat 0.2, Sodium 9.6, Carbohydrate 25.1, Fiber 2.4, Sugar 19.4, Protein 1
ORANGE BLOSSOM HONEY ICE CREAM
Make and share this Orange Blossom Honey Ice Cream recipe from Food.com.
Provided by Jonathan L.
Categories Dessert
Time 4h
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- heat milk half and half and heavy cream to simmer reduce heat.
- add honey blend well till thick.
- place mixture in ice cream machine.
- serve when semi hard.
Nutrition Facts : Calories 1601.8, Fat 120.4, SaturatedFat 74.9, Cholesterol 432.7, Sodium 254.6, Carbohydrate 128, Fiber 0.6, Sugar 105.1, Protein 16.4
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
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