ORANGE SYRUP
This syrup can be poured over French toast or pancakes as an alternative to maple syrup.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 1 1/2 cups
Number Of Ingredients 5
Steps:
- Combine the sugar and 1/2 cup water in a small saucepan. Bring to a boil; stir until sugar has dissolved. Combine juice and cornstarch in a bowl; pour into sugar syrup. Simmer gently until thick, 6 to 8 minutes. Add butter; stir until it melts. Serve warm.
ORANGE BUTTER SYRUP
Make and share this Orange Butter Syrup recipe from Food.com.
Provided by JenSmith
Categories Sauces
Time 10m
Yield 4 1/2 cups, 8 serving(s)
Number Of Ingredients 6
Steps:
- In a small saucepan, melt butter over low heat. Add cornstarch, sugar, zest, and orange juice.
- Stir over medium heat until thickened to make orange butter.
- Mix equal parts orange butter and maple syrup together. Heat in microwave or on stove top until hot. Serve with Orange Thyme Pancakes.
Nutrition Facts : Calories 416.4, Fat 11.8, SaturatedFat 7.3, Cholesterol 30.5, Sodium 89.9, Carbohydrate 80.1, Fiber 0.2, Sugar 69.8, Protein 0.6
ORANGE SYRUP
Categories Sauce Fruit Juice Citrus Breakfast Brunch Quick & Easy Simmer Bon Appétit Kidney Friendly
Yield Makes 1 1/4 cups
Number Of Ingredients 3
Steps:
- Combine orange juice concentrate, butter and sugar in small saucepan. Stir over low heat until butter melts and sugar dissolves (do not boil). Remove from heat. Cool slightly. (Can be made 2 days ahead. Keep refrigerated. Rewarm over low heat.)
BLUE CORN-BLUEBERRY PANCAKES WITH ORANGE-HONEY BUTTER AND CINNAMON MAPLE SYRUP
Provided by Bobby Flay
Time 2h12m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Preheat non-stick griddle. Mix together the dry ingredients in a medium bowl. Beat the eggs and 1 1/2 cups of the milk in a medium bowl until combined, then stir in the melted butter. Add the wet ingredients to the dry ingredients and mix until just combined then gently fold in the blueberries. If the batter seems too thick, add some of the remaining milk. Ladle approximately 1/4 cup of the batter onto the griddle for each pancake. Cook until the bottom is light golden brown, flip over and continue cooking for about 30 seconds. Remove to an ovenproof plate and keep warm in a 200 degree oven until ready to serve. Serve 3 per person with a dollop of orange-honey butter, maple-cinnamon syrup and bananas and berries. Dust with confectioners' sugar.
- Orange-Honey Butter: Place orange juice in a small saucepan over high heat and reduce to 3 tablespoons. Place butter in a bowl, add the orange syrup, honey and salt and mix until combined. Scoop into a large ramekin, cover with plastic wrap and refrigerate until firm, about 2 hours.
- Cinnamon Maple Syrup: Heat syrup and cinnamon sticks over low heat for 10 minutes. Remove and let steep for 1 hour. Remove sticks and pour into a small pitcher.
ORANGE SAUCE
Steps:
- In a small saucepan, combine the sugar, cornstarch and zest. Stir in orange juice until smooth. Bring to a boil; cook and stir for 1-2 minutes or until thickened to a syrup consistency. Remove from the heat; whisk in butter.
Nutrition Facts : Calories 34 calories, Fat 1g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 8mg sodium, Carbohydrate 7g carbohydrate (6g sugars, Fiber 0 fiber), Protein 0 protein.
ORANGE-MAPLE BUTTER
This recipe can be served with our Blueberry-Cornmeal Pancakes.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes 1/2 cup
Number Of Ingredients 5
Steps:
- Using a rubber spatula, combine ingredients in a small bowl. Orange-maple butter can be refrigerated in an airtight container for up to 1 week.
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MOIST ORANGE LOAF CAKE - BORROWED BITES
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5/5 (17)Total Time 1 hr 20 minsCategory Breakfast, DessertCalories 417 per serving
- Preheat oven to 350°F. Grease a standard loaf pan (approx 9x 5 x 3-inch) with non-stick baking spray.
- While the cake is baking, microwave the orange juice and sugar in a microwave-safe bowl for 1-2 minutes, stirring every 30 seconds. The syrup is finished when the sugar is dissolved and the mixture is translucent.
- While the cake is cooling, combine the glaze ingredients and mix until smooth. Once the cake is cooled completely, remove it from the pan and place on a cooling rack over a sheet pan. Pour the glaze on top, allowing it to drip down the sides (the sheet pan will catch the drips).
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