Dreamy Orange Cream Recipes

Steps:

• In medium bowl, beat pudding mix and orange juice with wire whisk 2 minutes. Refrigerate 5 minutes. Fold in whipped topping.
• Into 4 dessert dishes, divide pudding mixture. Top with crushed granola bars and orange segments.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
• Beat together the orange cake mix, creamy salad dressing, whipped topping mix, 3/4 cup orange juice, eggs, and 2 tablespoons orange zest in a large bowl with an electric mixer on low speed until mixture is moist, about 1 minute. Scrape down the sides of the bowl with a spatula, then increase speed to medium and continue beating until well blended, about 2 minutes more. Fill the prepared cupcake cups about 2/3 full of batter.
• Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 15 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack before frosting.
• To make cream topping: Beat the marshmallow creme, 1/2 cup unsalted butter, and 1/2 cup shortening in a bowl with an electric mixer until smooth and creamy. Top each cooled cupcake with a 1/2-inch thick layer of the cream topping, using a knife to spread the the topping flat. Allow about 1/2 inch of the orange cupcake to show below the white layer.
• To make orange butter cream: Beat 1/2 cup unsalted butter and 1/2 cup shortening together in a bowl until light and fluffy. Mix in 1/4 cup orange juice, zest of 1 orange, vanilla extract, and food coloring until well combined. Gradually beat in the confectioners' sugar until smooth.
• Transfer the frosting to a piping bag fitted with a large star tip, and pipe a decorative layer of orange butter cream, ending in a peak, over the cream topping on the cupcakes.

Steps:

• Prepare orange pieces: In a double boiler over simmering water, melt the orange-colored white chocolate. When smooth and melted, remove from over double boiler and add orange oil (orange extract may also be used). Pour onto a cookie sheet lined with aluminum foil and spread evenly. When cool, chop into medium small pieces. Set aside.
• Combine sugar, water, salt, and corn syrup in a 3-quart saucepan; cook over low heat stirring gently until sugar is dissolved. Turn heat up to medium and place lid on pan for 2 to 3 minutes to wash down sugar crystals. Uncover and continuing cooking without stirring until candy thermometer reaches hard ball stage (260 degrees F).
• Beat egg whites until stiff peaks form, just before sugar mixture is ready. Pour hot sugar mixture over egg whites in a thin stream while mixer is at high speed. Add vanilla and continue beating until candy starts to loose its gloss and hold its shape. Add nuts and orange pieces. Drop by rounded spoonfuls onto waxed paper.

Steps:

• In a medium bowl, beat pudding mix and orange juice with wire whisk 2 minutes. Refrigerate 5 minutes. Fold in whipped topping.
• Into 4 dessert dishes, divide pudding mixture. Top with crushed granola bars and orange segments.

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in egg and orange zest. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in vanilla chips., Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake until golden brown, 10-12 minutes. Remove to wire racks to cool.

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in juices and zest until well blended (mixture may appear curdled). Combine the flour, baking powder and salt. Gradually add to creamed mixture until well blended. , Pour into two greased and floured 9-in. round baking pans. Bake at 375° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For frosting, in a small bowl, combine the coconut, sugar, juices and 3 teaspoons zest. Let stand for 10-15 minutes or until sugar is dissolved. Fold in whipped cream. Spread between cake layers and over the top. Sprinkle with remaining orange zest. Chill for at least 1 hour. Store in the refrigerator.