Orange Cream Filling Food

ORANGE FILLING

Steps:

• Mix sugar and corn starch in double boiler.
• Add beaten egg yolk and orange juice. Cook for 10 - 15 minutes or until thick.
• Remove from heat, add butter and peel.
• Cool.
• Lemon Cream Filling 1 egg yolk, beaten 1/2 cup sugar 2 Tbsp corn starch 1/4 cup lemon juice 1/8 tsp grated lemon peel 1/2 tsp butter 1/2 cup water.
• Combine yolk, sugar, corn starch, 1/2 cup water, lemon juice, lemon peel and cook in double boiler for 15 minutes. Add butter.
• Cool.

ORANGE CREAM DREAM CUPCAKES W/FILLING

Steps:

• Cupcakes: Preheat oven to 350°F Prepare baking pans with cupcake liners.
• In a large bowl, whisk baking soda, flour and salt. In a small bowl, combine the buttermilk and sour cream; set aside.
• In separate bowl, using an electric mixer at medium speed, beat butter until smooth. Slowly add sugar, beat until light and fluffy. Add eggs one at a time.
• Add extract and 2 to 4 drops food coloring (optional), mixing well.
• Add flour mixture alternating with buttermilk mixture. Mix until well combined.
• Pour into baking cups to 3/4 full. Bake approximately 20 minutes, or until a toothpick inserted into the center of the cupcake comes out clean. Remove from oven, and allow to cool completely on wire rack before assembling.
• Orange Buttercream Frosting: Blend butter until smooth; slowly add confectioners' sugar until combined. Add vanilla and water; mix at low speed 1 minute, then at high speed for 5 minutes. Set aside 1 cup frosting. Add extract and food coloring to remaining frosting, mixing well.
• Vanilla Buttercream Filling: In a medium bowl, fold in non-dairy whipped topping, 1/2 cup at a time, into the 1 cup of reserved frosting. Whisk until smooth.
• To assemble cupcakes: Fill a pastry bag fitted with a large open star tip with Vanilla Buttercream Filling. Insert the tip halfway into the center of the baked cupcake; press until the top of cupcake begins to rise slightly. After filling cupcakes, frost as desired.

BEST ORANGE CREAMSICLE CAKE

Steps:

• Bake cake as needed in 9x13-inch pan.
• When baked and cooled, poke holes all over cake with meat fork.
• Mix large box of Jello with the waters and just let it start to set up.
• Slowly pour over the cooled cake and allow to run into holes all over cake.
• Chill cake until Jello is set.
• In large bowl, cream the cheese until creamy.
• Add the dry Jello powder, pudding mix, milk and the vanilla extract; beat well.
• Fold in Cool Whip.
• Spread on cake and chill until served.
• Enjoy!

ORANGE CITRUS CAKE FILLING

Steps:

• In a Pyrex or heatproof bowl whisk the eggs very well.
• Using a whisk stir together sugar, cornstarch and a pinch of salt in a heavy 2-quart saucepan, the whisk in water, orange juice, lemon juice and zest until smooth; bring to a boil over medium heat, whisking constantly.
• Reduce heat and cook at just a bare simmer whisking constantly for about 2 minutes (the mixture will be thick).
• Add in HALF of the hot juice mixture into the eggs in a slow stream, whisking continuously.
• Whisk the egg mixture back into the juice mixture in the saucepan (this is called tempering) cook over medium-low heat whisking just until it reaches a boil.
• Remove pan from heat and add in butter, mixing until melted.
• Cover the surface with buttered piece of wax paper (butter side down) and chill until cold about 1 hour.

ORANGE CREAM CAKE

Steps:

• To make the cake:.
• Preheat oven to 325. Mix together flour, baking powder, and salt; set aside. Cream butter and sugar until light and fluffy. Beat in eggs one at a time. Add vanilla and orange extract. Blend in 1/3 of the flour mixture then half of the orange juice/milk mixture. Blend in half of the remaining flour mixture, then the rest of the orange juice/milk mixture, and then finally the remaining flour mixture. Mix at medium speed until ingredients are thoroughly blended (about 1 or 2 minutes). Tint cake batter orange. Pour batter into two 8" round prepared cake pans. Bake for 35 to 40 minutes, or until a toothpick comes out clean when inserted in the center of the cake layer. Cool 15 minutes before turning out on to cooling racks.
• To make the filling:.
• Combine sugar and cornstarch in a small sauce pan. Add remaining filling ingredients and mix well. Cook over medium heat stirring continuously until mixture comes to a boil. Boil for 1 minute. Pour filling into a container and chill in the refrigerator.
• To make the icing:.
• Whip cream to soft peaks. Gradually whip in sugar. Mix in vanilla. Mix in orange juice concentrate to taste. Add orange food coloring.
• To assemble the cake:.
• Split the two cake layers in half so you have four layers. Lay the first layer on a plate. Pipe a small border of the whipped cream on the layer at the edge. Fill the center of the cake layer with 1/3 of the orange filling. Repeat with the remaining layers. Starting at the bottom you should have cake, filling, cake, filling, cake, filling, cake. Ice the outside of the cake with the remaining orange flavor whipped cream. Chill cake in the refrigerator for several hours before serving.
• Note:.
• I usually color the cake batter a medium orange, the filling a dark orange, and the whipped cream a pale orange.

GINGERSNAPS WITH ORANGE-GINGER CREAM FILLING

Steps:

• TO MAKE THE COOKIES:.
• In a medium bowl, combine flour, baking soda, cinnamon, ginger, cloves, and salt; set aside.
• In the bowl of an electric mixer, cream butter, brown sugar, and 1/2 cup granulated sugar until fluffy, about 2 minutes.
• Add molasses, egg, and vanilla, and beat at medium-high until incorporated, about 30 seconds.
• Reduce speed to low; add flour mixture and mix until well combined.
• Cover and chill at least 30 minutes or up to 1 day.
• Preheat oven to 350°F
• Place remaining 1/2 cup granulated sugar in a shallow bowl.
• Shape dough into 1-inch balls; roll in sugar to coat.
• Arrange about 2 inches apart on 2 ungreased baking sheets.
• Using the bottom of a glass that has been lightly greased, then dipped in sugar, flatten dough into 1/4-inch-thick disks.
• Bake 13 to 15 minutes, or until firm.
• Remove from oven and immediately transfer cookies to a cooling rack.
• TO MAKE THE FILLING:.
• In a medium bowl, combine all ingredients; mix until smooth, adding more powdered sugar as needed (filling should have consistency of very thick frosting).
• With a small spatula, frost bottoms of half the cookies (about 1teaspoon filling each); top with remaining cookies (so bottom sides are together) to make sandwich cookies.
• *The fresh ginger should be peeled unless otherwise noted. To grate fresh ginger, use a microplane grater or a triangular ginger grater, which will catch unwanted ginger fibers in its teeth, leaving behind a juicy, concentrated pulp.