ORANGE BUTTER
This flavored orange butter is so simple and easy to make. You can also add a dash of cinnamon or cloves to spice things up a bit. -James Schend, Taste of Home Deputy Editor
Provided by Taste of Home
Time 10m
Yield 2 cups.
Number Of Ingredients 2
Steps:
- In a food processor, pulse butter and marmalade until blended. Refrigerate for up to 1 month.
Nutrition Facts :
ORANGE BUTTER
A great spread for pancakes, muffins and toast. This butter smells great and adds just a little orange flavor to what ever you use it on. For a pretty serving idea use half a hallowed out orange as a serving dish.
Provided by Debbwl
Categories Low Protein
Time 10m
Yield 1/2 cup
Number Of Ingredients 4
Steps:
- In a bowl combine ingredients.
- Mix well. If using half orange as serving bowl fill now.
- Serve at room temperature.
Nutrition Facts : Calories 1696.2, Fat 184.1, SaturatedFat 116.6, Cholesterol 488.1, Sodium 1621.3, Carbohydrate 17.6, Fiber 0.2, Sugar 16.6, Protein 2
HONEY ORANGE BUTTER
Steps:
- In a bowl, combine all ingredients well. Season with salt or more honey, as desired.
ORANGE BUTTER
Steps:
- In a mortar and pestle or food processor, pound or process the orange zest and the sugar. Add the butter and mix together until creamy and fluffy, dribble in the orange juice and CuraHao a bit at a time, still processing, until it is all absorbed. Pack into a ramekin and smooth off the top, and serve with warm breakfast breads. If desired, spread the butter on a long sheet of plastic wrap and roll up into a cylinder. Chill or freeze and cut off 1/2 inch disks of the flavored butter as needed.
ORANGE BUTTER
Steps:
- In a mortar and pestle or food processor, pound or process the orange zest and the sugar. Add the butter and mix together until creamy and fluffy, dribble in the orange juice and CuraHao a bit at a time, still processing, until it is all absorbed. Pack into a ramekin and smooth off the top, and serve with warm breakfast breads. If desired, spread the butter on a long sheet of plastic wrap and roll up into a cylinder. Chill or freeze and cut off 1/2 inch disks of the flavored butter as needed.
GOLDEN RAISIN-FENNEL SEMOLINA SODA BREAD WITH BUTTERMILK-ORANGE BUTTER
Steps:
- For the soda bread: Put the raisins in a bowl and cover with hot water. Set aside until softened, about 30 minutes. Drain and pat dry.
- Preheat the oven to 375 degrees F.
- Sift the all-purpose, cake and semolina flours, and the baking soda, cream of tartar and salt into a large bowl; stir in the sugar. Cut the 3 tablespoons butter into the flour until it resembles a coarse meal. Stir in the fennel seeds and the soaked raisins.
- In a small bowl, stir the orange zest into the buttermilk, and then add to the flour mixture, stirring with a fork just until a dough comes together. Turn the dough onto a work surface and knead briefly until the loose flour is just moistened; the dough should look shaggy and uneven.
- Form the dough into a 6-inch round and place in a 10-inch cast-iron skillet. Using a very sharp knife, score a deep cross into the top of the loaf. Bake until nicely browned and a skewer inserted into the center of the loaf comes out clean, 40 to 45 minutes. Remove from oven and brush with the 2 tablespoons melted butter. Cool for at least 30 minutes before slicing.
- While the bread bakes, make the buttermilk-orange butter: Whisk together the buttermilk and orange zest in a small bowl. Put the butter and salt in a stand mixer fitted with the paddle attachment and beat until smooth. Slowly pour in the buttermilk mixture and continue beating until just incorporated. Spread into a ramekin, cover, and refrigerate for at least 1 hour and up to 24 hours to allow the flavors to meld.
- Serve slices of warm or toasted semolina soda bread with the orange butter.
SCONES WITH ORANGE BUTTER
Provided by Food Network
Time 32m
Yield 18 to 20 scones (using a 3-inc
Number Of Ingredients 14
Steps:
- Preheat oven to 475 degrees. For the orange butter, put butter in a bowl and cream. Fold in 3 teaspoons of grated orange zest. Add confectioners' sugar to butter, and beat until fluffy. Keep in refrigerator until ready to use. For the scones, place sifted flour in a bowl. Add pinch of salt, baking powder, granulated sugar and orange rind. Mix to incorporate air. Toss 6 ounces butter into flour and rub with fingertips until it resembles large flakes. Make well in the center. Whisk together 3 eggs and 2 cups milk and pour mixture into the center. With fingers of your "best" hand outstretched and stiff, mix in a full circular movement from the center to the outside of the bowl. This takes just seconds. Sprinkle some flour on the work surface, turn dough onto floured board. Pat dough into a round about 1-inch thick. Stamp into scones with a cutter. Whisk together egg and milk. Brush tops with egg wash and dip tops only in granulated sugar. Put onto a baking sheet and bake in preheated 475 degree oven for 10 to12 minutes or until golden on top.
ORANGE MARMALADE BUTTER
Steps:
- Combine the butter and marmalade in the bowl of an electric mixer fitted with the paddle attachment. Place in a serving bowl and serve at room temperature.
ORANGE BUTTER
This recipe comes from a local newspaper dated 26 Nov 2003, & its the only one I've seen so far that includes brown sugar & orange juice CONCENTRATE. Great on my mom's pumpkin bread (with cranberries) & on other cranberry and/or orange breads!
Provided by Sydney Mike
Categories Oranges
Time 5m
Yield 1 cup
Number Of Ingredients 4
Steps:
- Cream together all ingredients.
- Chill until ready to serve.
Nutrition Facts : Calories 995.8, Fat 92.2, SaturatedFat 58.3, Cholesterol 244, Sodium 25, Carbohydrate 46.1, Fiber 2.9, Sugar 39.4, Protein 2.1
HONEY-ORANGE BUTTER
A nice spread for scones, toasst or croissants. A recipe from Canada's Ricardo in his cookbook "Ricardo Meals for every occassion" that I received from Katzen my cookbook swap partner.
Provided by Jubes
Categories Citrus
Time 15m
Yield 2/3 cups, 6 serving(s)
Number Of Ingredients 4
Steps:
- Mix all ingredients in a bowl or food processor, until thoroughly combined.
- Transfer to a ramekin or small serving dish and refrigerate for about 10 minutes.
ORANGE BUTTERCREAM FROSTING
Our Test Kitchen gave simple buttercream frosting a tangy twist by adding a splash of orange juice. It goes wonderfully on orange cupcakes or over white, yellow or chocolate cake.
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 1 cup.
Number Of Ingredients 5
Steps:
- In a small bowl, cream butter until light and fluffy. Beat in the confectioners' sugar, orange zest and vanilla. Add enough orange juice to achieve frosting consistency.
Nutrition Facts : Calories 85 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 29mg sodium, Carbohydrate 15g carbohydrate (14g sugars, Fiber 0 fiber), Protein 0 protein.
ORANGE BUTTER
Steps:
- Pulse butter and marmalade in a food processor until combined well. Transfer to a small crock or serving bowl.
PAN-SEARED HALIBUT WITH BLOOD ORANGE BUTTER SAUCE
Although I ate my first blood orange quite simply, I've since experimented with other preparations. This lovely butter sauce is wonderful over grilled or pan-seared fish--halibut, salmon, striped bass or snapper especially.
Provided by Alejandra Ramos
Categories main-dish
Time 30m
Yield 2 servings
Number Of Ingredients 8
Steps:
- For the blood orange butter sauce: Melt 2 pieces of the butter in a heavy-bottomed saucepan over medium heat. Add the shallots and cook, stirring occasionally, until soft and translucent, about 5 minutes.
- Add the orange juice; stir to combine and simmer on medium-low heat until the liquid is reduced by about half, about 5 to 8 minutes.
- Add the remaining 8 pieces of butter, one piece at a time, whisking constantly, until each is fully incorporated. Remove from the heat and season with salt and pepper.
- For the pan-seared halibut: Pat the fillets dry with paper towels. Heat the oil in a stainless-steel or cast-iron skillet over medium-high heat. Place the fish in the skillet, skin-side down, allowing at least 2 inches between the fillets. Cook until the skin is crispy and the fish releases from the pan easily, about 3 minutes. Season the skinless side of the fish with a pinch of salt and pepper, then flip and cook until the fish is just opaque in the center, 5 to 7 minutes.
- Place a few spoonfuls of the Blood Orange Butter Sauce over the fish. Sprinkle with the pomegranate arils and serve.
ORANGE-BUTTER POUND CAKE
Provided by Amy Auburn
Categories Cake Citrus Breakfast Brunch Dessert Bake Picnic Mother's Day Orange Spring Shower Potluck Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 12
Number Of Ingredients 8
Steps:
- Preheat oven to 325°F. Butter and flour 12-cup Bundt pan. Using electric mixer, beat 1 1/4 cups butter in large bowl until smooth. Gradually add sugar, beating until fluffy. Beat in eggs 1 at a time, then orange juice, orange peel and vanilla. Add flour and salt and beat just until blended. Transfer batter to prepared pan.
- Bake cake until golden and tester inserted near center comes out clean, about 1 hour 5 minutes. Cool cake in pan on rack 10 minutes. Invert cake onto rack; cool completely. (Can be made 1 day ahead. Wrap; store at room temperature.)
SWEET ORANGE BUTTER
Yummy as a spread on hot rolls or toast. Makes a great gift. Stores indefinitely in refrigerator. Indicative of man regions for ZWT especially those with citrus crops, pastries to top with fancy flavored butters and those countries who still observe TEA! France, Britain, etc... Note: This has a TON of sugar- thanks to fantastic reviewers I can offer this suggestion- start with 1/4 cup sugar (4Tbsp) - taste a bit and add more sugar to taste!
Provided by Mamas Kitchen Hope
Categories Breakfast
Time 3m
Yield 2 cups, 96 serving(s)
Number Of Ingredients 4
Steps:
- Put all ingredients in bowl and mix until all ingredients are combined.
- Spoon into one or several jars or containers and refrigerate.
- NOTE: This is best made with REAL butter not margarine.
Nutrition Facts : Calories 30.9, Fat 1.3, SaturatedFat 0.8, Cholesterol 3.4, Sodium 9.2, Carbohydrate 5, Sugar 4.9
ORANGE BUTTER SPREAD
This is a little different to the other orange butter recipes here as it uses less butter and also uses custard powder to help thicken, it's not really thick like a butter but more like a spread. It's really economical & quick to make not to mention tastes great.
Provided by Mandy
Categories Breakfast
Time 15m
Yield 2 cups approx
Number Of Ingredients 6
Steps:
- In a saucepan, combine all ingredients, bring to the boil & let simmer for 5 minutes.
- Pour into warm sterilised jars, seal & label.
- Keep stored in the refrigerator.
CINNAMON-ORANGE BUTTER
Make and share this Cinnamon-Orange Butter recipe from Food.com.
Provided by Charishma_Ramchanda
Categories Spreads
Time 10m
Yield 1/2 cup
Number Of Ingredients 5
Steps:
- Combine everything in a blender or mixer.
- Process until smooth.
- Store refrigerated for upto 1 week or frozen for upto 2 months.
- Serve on warm bread toast slices for a quick snack or brunch.
Nutrition Facts : Calories 1899.7, Fat 184.3, SaturatedFat 116.6, Cholesterol 488.1, Sodium 1330.8, Carbohydrate 69.7, Fiber 1.9, Sugar 66, Protein 2.9
ORANGE BUTTER COOKIES
This comes from Canadian Living Test Kitchen and was found on CanadianLiving.com I plan on making these tomorrow, but wanted to share the recipe with you. Notes: I added the 1 tsp. orange extract to the recipe as I truly enjoy the orange flavor! You may freeze the dough up to 1 month. Chill time is not included in prep time.
Provided by Debaylady
Categories Dessert
Time 40m
Yield 36 cookies
Number Of Ingredients 7
Steps:
- In a large bowl, beat the butter, brown sugar, orange extract and orange rind until fluffy.
- Stir in the flour to make a make a soft dough.
- Turn out onto a floured surface; roll into a 1 1/2-inch diameter roll. (stated as printed in recipe). Note: I think it should mean a 10 x 8-inch rectangle and when rolled it will equal about 1 1/2-inch diameter roll.
- Wrap in plastic wrap; refrigerate until firm -- about 2 hours.
- Cut log into 1/4-inch slices and place on parchment lined or greased rimless baking sheets.
- Brush with beaten egg; sprinkle with sugar.
- If using a convection oven, preheat to 275 degrees. Bake on top, middle and bottom racks. Bake about 30 minutes or until lightly browned.
- If using a conventional oven, preheat to 300 degrees.
- Bake on top and bottom thirds of oven; switching and rotating pans halfway through. Bake 30-35 minutes or until lightly browned.
Nutrition Facts : Calories 93, Fat 5.3, SaturatedFat 3.3, Cholesterol 19.4, Sodium 40.2, Carbohydrate 10.5, Fiber 0.2, Sugar 5.2, Protein 0.9
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