Orange Ginger Float Food

SWEDISH ORANGE GINGERSNAPS

Steps:

• In a mixing bowl or standing mixer cream together the butter and sugar until light. Beat in 1 egg and mix in the molasses, orange juice, and zest. Sift together the dry ingredients and stir them into the wet ingredients to make a soft, smooth dough, adding more flour if dough is too sticky. Knead the dough three times on a lightly floured board.
• Shape the dough into 3 logs, about 8-inches long, wrap in plastic wrap and refrigerate at least 1 hour or overnight.
• Preheat oven to 350 degrees F. Slice logs into thin circles, less than 1/8-inch thick. Place on lightly greased baking sheets.
• Bake cookies for about 8 to 10 minutes. Remove from oven and transfer cookies to a rack to cool.

ORANGE-GINGER BEEF STIR-FRY

Steps:

• Toss meat with cornstarch in medium bowl. Add marmalade and ginger; stir until well blended.
• Heat oil in large nonstick skillet on medium-high heat. Add meat mixture; stir-fry 4 to 5 min. or until meat is done. Add broccoli, water chestnuts and soy sauce; mix well. Cover; simmer on medium-low heat 5 min. or until thickened, stirring frequently.
• Serve over rice; top with nuts.

ORANGE CREAM HALLOWEEN FLOATS

Steps:

• In large bowl, mix ice cream, orange juice concentrate, water, vanilla and food color until almost smooth.
• For each serving, scoop heaping 1/2 cup ice cream mixture into 16-ounce glass. Pour about 1 cup ginger ale over top of each.

ORANGE GINGER FLOAT

Steps:

• Pour 1/4 cup of orange soda into each glass.
• Next put half of the sherbet into each glass.
• Finally, add half of the ginger ale to each glass. Drink up!

CANDY CORN CREAMY ORANGE FLOAT

Steps:

• Rub the orange wedge along the rims of 2 pint-size glasses. Pour the sugar onto a shallow dish and dip the rims of the glasses into the sugar.
• Put 2 to 3 scoops of coconut sorbet into each glass. Fill each glass with orange soda (you may not need to use it all). If you pour the soda over the back of a spoon into the glasses, it will keep the soda from breaking up the sorbet too much. Top each float with lots of whipped cream and sprinkle with yellow sanding sugar. Add a straw and enjoy!

CREAMY ORANGE FLOAT

Steps:

• Add the ice cream to a large glass and top with some orange soda and whipped cream.

ORANGE CREAM FLOATS

Steps:

• In large bowl, mix ice cream, orange juice concentrate, water, vanilla and food color until almost smooth.
• For each serving, scoop heaping 1/2 c ice cream mixture into 16 oz glass. Pour about 1 c ginger ale over top of each.

ORANGE-GINGER CHAROSET

Steps:

• In large bowl, combine all ingredients. Mix well and serve immediately.

ORANGE EGGNOG FLOAT - (NO ALCOHOL)

Steps:

• Beat eggs and sugar until light (no separation).
• Stir in orange and lemon juices.
• Put small scoops of ice cream in a punch bowl.
• Pour ginger ale against the sides (inside, would be my choice!) of the bowl (to preserve the bubbles).
• Add juice mixture slowly, stir gently.
• Serve immediately.

GINGER VANILLA FLOAT

Steps:

• Scoop ice cream into chilled 16 ounce glass.
• Add the lime juice.
• Fill with ginger ale or ginger beer (ginger beer has a much sharper, more spicy flavor, if you're unfamiliar with it).
• Top with whipped cream and coconut and garnish with a lime wedge, if desired.
• Serve immediately.
• To toast coconut, spread flaked coconut on a baking sheet and bake at 350 degrees, stirring frequently, for 8-10 minutes or until lightly browned.
• Remove from oven and store in an airtight container or bag until needed.