Orange Coffee Food

SPICED ORANGE COFFEE

Steps:

• Place coffee, orange zest and cinnamon in filter in brew basket of coffee maker. Place brown sugar in empty pot of coffee maker.
• Add water to coffee maker; brew. When brewing is complete, stir until well blended.
• Pour into 8 large mugs; top each with 2 Tbsp. COOL WHIP.

ORANGE-COFFEE FLAN

Steps:

• Heat the sugar in a medium saucepan over medium heat until it begins to melt. Cook, swirling the pan but not stirring, until deep amber, about 10 minutes. Stir in the orange zest and cook 30 seconds. Pour into a 9-inch-round cake pan; tilt to coat. Let harden, about 10 minutes.
• Preheat the oven to 350 degrees F. Dissolve the espresso powder in 1 tablespoon warm water in a large bowl. Whisk in the eggs. Add the sweetened condensed milk, half-and-half, vanilla, cinnamon and 1/8 teaspoon salt; whisk until smooth. Pour the mixture through a fine-mesh sieve into the cake pan.
• Loosely cover the cake pan with foil (do not let the foil touch the custard). Line a roasting pan with a kitchen towel and set the cake pan on top. Transfer to the oven and fill the roasting pan with hot water, about halfway up the side of the cake pan. Bake until the flan is set but still wobbly in the center, 1 hour, 30 minutes to 1 hour, 45 minutes. Remove from the oven and let cool in the water bath, about 1 hour. Remove from the water, cover with plastic wrap and chill at least 8 hours.
• Run a knife around the edge of the pan to loosen the flan; let sit 20 minutes. Invert the flan onto a rimmed plate and unmold, letting the caramel drip out. Cut into wedges.

HOT ORANGE COFFEE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 10 inch round cake pan.
• In a small bowl, mix the brown sugar, cinnamon, 1 tablespoon flour, and 1 tablespoon melted butter.
• In a large bowl, mix the 2 cups flour, white sugar, baking powder, baking soda, and salt. In a separate bowl, mix the 1/2 cup melted butter, orange juice, orange zest, and eggs. Stir the melted butter mixture into the flour mixture until well blended. Transfer to the prepared cake pan. Sprinkle with the brown sugar mixture.
• Bake 30 minutes in the preheated oven, or until a knife inserted in the center comes out clean.

ORANGE-COFFEE FLAN

Steps:

• Heat the sugar in a medium saucepan over medium heat until it begins to melt.
• Cook, swirling the pan but not stirring, until deep amber, about 10 minutes.
• Stir in the orange zest and cook 30 seconds.
• Pour into a 9-inch round cake pan tilt to coat.
• Let harden, about 10 minutes.
• Preheat the oven to 350 degrees F.
• Dissolve the espresso powder in 1 T warm water in a large bowl.
• Whisk in the eggs.
• Add the sweetened condensed mil, half-and-half, vanilla, cinnamon and 1/8 t salt whisk until smooth.
• Pour the mixture through a fine-mesh sieve into the cake pan.
• Loosely cover the cake pan with foil (do not let the foil touch the custard).
• Line a roasting pan with a kitchen towel and set the cake pan on top.
• Transfer to the oven and fill the roasting pan with hot water, about halfway up the side of the cake pan.
• Bake until the flan is set but still wobbly in the center, 1 hour, 30 minutes to 1 hour, 45 minutes.
• Remove from the oven and let cool in the water bath, about 1 hour.
• Remove from the water, cover with plastic wrap and chill at least 8 hours.
• Run a knife around the edge of the pan to loosen the flan; let sit 20 minutes.
• Invert the flan onto a rimmed plate and unmold, letting the caramel drip out.
• Cut into wedges.

ORANGE-RASPBERRY COFFEE CAKE

Steps:

• Put the flour, brown sugar, orange zest, cinnamon and salt in a small bowl and stir to combine. Add the butter and mix thoroughly with your fingers or a fork until all of the butter has been evenly distributed and incorporated into the flour. Form into small to medium clumps with your fingers.
• Preheat the oven to 350 degrees F. Butter an 8-inch square cake pan.
• Whisk together the flour, baking powder, baking soda and salt in a small bowl.
• Beat together the butter and granulated sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs 1 at a time, beating well after each addition. Beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the sour cream, beginning and ending with the flour, beating until just incorporated.
• Spoon half of the cake batter (it will be very thick) into the prepared pan and smooth with an offset spatula. Dollop the jam on top and carefully smooth with the spatula. Sprinkle the raspberries on top. Spoon the remaining cake batter on top and smooth the top. Sprinkle on the crumb topping.
• Bake until the cake and topping are golden brown and a toothpick inserted into the center of the cake comes out clean, about 1 hour. Let cool in the pan 20 minutes, then invert onto a plate; invert back onto a rack to cool completely.
• When the cake is cool, whisk together the confectioners' sugar and orange juice in a medium bowl until smooth. Drizzle the glaze over the cake and let set.

ICED ORANGE COFFEE

Steps:

• Place the orange peel,water and sugar in a saucepan.
• Boil for 5 minutes.
• Remove the peel and let the syrup cool.
• Mix the orange juice with the coffee and syrup.
• Add the whipping cream.
• Pour over crushed ice in tall glasses.

ORANGE COFFEE CREAM PIE

Steps:

• Mix graham crumbs, sugar and butter; press onto bottom and up side of 9-inch pie plate.
• Dissolve coffee granules in water in small bowl. Beat ice cream, juice concentrate and dissolved coffee in large bowl with mixer until blended. Spoon into crust.
• Freeze 4 hours or until firm. Serve topped with COOL WHIP.

ORANGE COFFEE LIQUEUR

Steps:

• Wash and dry the orange thoroughly.
• Using the sharp end of a paring knife, prick the skin of the orange all over.
• Insert the 44 coffee beans into the orange.
• Place the orange in a 1 1/2 quart canning jar.
• Add the sugar cubes and vodka.
• Close the lid making sure the cover is tight.
• Turn the jar upside down.
• Shake for at least a minute or two to help dissolve the sugar.
• Store in a cool, dry spot away from the heat and moisture of a kitchen.
• Each day, shake the jar until the sugar is totally dissolved.
• Allow to set for the entire 44 days until the vodka turns to a pale lovely orange color and has a coffee-orange fragrance.
• To use, remove the orange and coffee beans. Strain the liquid through a fine-meshed sieve into pretty clear bottles or a clear glass decanter.
• Serve in small liqueur glasses at room temperature or slightly chilled. You can also add it to white wine. Makes a nice accompaniment to winter fruit or fruit compotes or alone as an after-dinner drink.

ORANGE COFFEE

Steps:

• Mix all together.
• For 1 cup coffee, place 2 rounded teaspoons in a cup and fill with hot water.

ORANGE COFFEE COCKTAIL

Steps:

• Combine coffee liqueur and vodka in a coffee glass. Top off with coffee, float heavy cream on top, and serve hot.

ORANGE COFFEE JELLO

Steps:

• Prepare 1 1/2 cups strong coffee.
• Sweeten brewed coffee to taste, then add vanilla and orange essence.
• Dissolve gelatine according to package directions.
• Combine dissolved gelatine and coffe.
• Fill two cups or glasses with jello mixture, let cool.
• Chill for at least two hours.
• To serve, whip cream and top each serving with half of the whipped cream.
• Sprinkle with cocoa (you can also use some chopped dark chocolate).
• Enjoy!

SOUR CREAM-ORANGE COFFEE CAKE WITH CHOCOLATE-PECAN STREUSEL

Steps:

• For streusel:
• Whisk brown sugar and cinnamon in medium bowl to blend. Add butter and rub in with fingertips until mixture holds together in small, moist clumps. Mix in pecans and chocolate chips. (Can be made up to 3 days ahead. Cover and refrigerate.)
• For cake:
• Preheat oven to 350°F. Butter and flour 13x9x2-inch metal baking pan. Sift flour, baking soda, and baking powder into medium bowl. Using electric mixer, beat sugar and butter in large bowl until blended and smooth. Beat in eggs 1 at a time, then orange peel and vanilla extract. Mix in flour mixture in 4 additions alternately with sour cream in 3 additions. Mix in orange juice. Spread half of batter in prepared pan. Sprinkle with half of streusel. Drop remaining batter over by heaping tablespoonfuls; carefully spread batter to make even layer. Sprinkle with remaining streusel.
• Bake cake 30 minutes. Lay sheet of foil loosely over pan to keep topping from browning too quickly. Continue baking until tester inserted into center of cake comes out clean, about 35 minutes longer. Remove foil. Cool cake in pan on rack 20 minutes. Dust with powdered sugar; serve warm or at room temperature. (Can be made 2 days ahead. Cool completely. Store airtight at room temperature.)

ORANGE-CINNAMON COFFEE

Steps:

• Stud the strip of orange peel with whole cloves, 2 inches apart. In a copper saucepan, place the orange peel, cinnamon sticks, and both liqueurs. Warm them, then stick the end of the orange peel with a fork and hold it up over the pan. Light the liqueur on fire, then using a small ladle, pour the liqueur over the orange peel starting at the top. Let the liqueur drizzle down, spiraling down into the pan. Continue ladling for a few minutes. Douse the flame with a little coffee. Place the orange peel and cinnamon sticks on a side plate. Divide the liquid into 2 glasses, then top them off with more coffee. Garnish with whipped cream and the reserved cinnamon sticks.

LA ORANGE COFFEE

Steps:

• Add chocolate and liqueur to hot coffee; stir until chocolate is completely melted.
• Top with the whipped topping.

ORANGE COFFEE CAKE

Steps:

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• Topping Instructions Combine brown sugar, orange zest, cinnamon, and flour in bowl. Cut in butter until mixture is crumbly. Set aside. Batter Instructions Combine dry ingredients in large mixing bowl. In a separate bowl, whisk together orange juice, orange zest, milk, oil, and egg. Add to dry ingredients and gently stir until just mixed. Place batter in greased 8-inch baking pan and sprinkle the topping on top. Bake at 375 degrees F for about 25 minutes or until cooked through.

ZESTY ORANGE COFFEE

Steps:

• Place coffee granules, orange zest, granulated sweetener, ginger and water in large measuring cup; stir until coffee is dissolved and mixture is well blended.
• Pour evenly into 4 mugs or coffee cups.
• Top each serving with 1 Tbsp. of the whipped topping.