Gluten Free Orange Cream Cheese Bread Recipes

Steps:

• Combine cream cheese and shortening, creaming well.
• Gradually add sugar, beating until light and fluffy.
• Add eggs, beating well after each addition.
• Combine flour, baking powder and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix well after each addition.
• Stir in walnuts and orange peel.
• Pour batter into 2 greased and floured 8-1/2 x 4-1/2 x 3 inch loaf pans.
• Bake at 375 degrees F for 55 minutes or until a wooden toothpick inserted into center comes out clean.
• Let cool in pan for 10 mintues. Then sprinkle orange juice over loaves. Remove to wire rack to finish cooling.

Steps:

• Preheat oven to 425˚F (220˚C).
• Melt mozzarella and cream cheese together in the microwave for 1 minute, stirring every 20 seconds, or until fully melted.
• Combine almond (or coconut) flour, baking powder, garlic powder, Italian seasoning, and egg. Mix well, then stir in the melted mozzarella until fully incorporated. Stir in cheddar, then shape into a ball, cover, and chill for 30 minutes in the refrigerator.
• Dust a cutting board with a handful of almond (or coconut) flour. Cut dough into 4 even pieces and roll each piece into a ball. Cut each ball in half and place cut side down on a greased baking sheet.
• Bake for 10-12 minutes, or until golden brown.
• Assemble with desired sandwich toppings.
• Enjoy!

Steps:

• 1. Combine cream cheese and shortening, creaming well.
• 2. Gradually add sugar, beating until light and fluffy.
• 3. Add eggs, beating well after each addition.
• 4. Combine flour, baking powder, and salt.
• 5. Add flour mixture to creamed mixture alternately with milk.
• 6. Alternate milk and flour mixture ending with flour mixture. Mix well after each addition.
• 7. Stir in walnuts and orange peel.
• 8. Pour batter into 2 greased and floured 8-1/2 x 4-1/2 x 3 inch loaf pans.
• 9. Bake at 375 degrees F for about 55 minutes or until a wooden toothpick inserted into the center comes out clean.
• 10. Let cool in pan for 10 mintues. Then sprinkle orange juice over loaves.
• 11. Remove to wire rack to finish cooling.

Steps:

• In a large bowl, combine the first six ingredients. Cut in shortening until crumbly. Combine the egg, cheese, orange juice and water. Make a well in the dry ingredients; stir in egg mixture just until moistened. Add the cranberries and the nuts., Pour into a greased 9x5-in. loaf pan. Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Store in the refrigerator.

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottoms only of two 8- or 9-inch round cake pans with shortening (do not use cooking spray).
• Make, bake and cool cake as directed on box for 8- or 9-inch rounds. Refrigerate layers 45 minutes for easier handling.
• Meanwhile, in large bowl, beat cream cheese, milk and 1 tablespoon lemon peel with electric mixer on low speed until smooth. Beat in whipping cream and powdered sugar. Beat on high speed, scraping bowl occasionally, until stiff peaks form.
• Slice each cake layer in half horizontally to make a total of 4 layers. (To cut, mark side of cake with toothpicks and cut with long, thin knife.) Fill each layer with 1/2 cup whipped cream mixture. Frost side and top of cake with remaining whipped cream mixture. Garnish with additional lemon twist. Store covered in refrigerator.