ORANGE BUTTER
A great spread for pancakes, muffins and toast. This butter smells great and adds just a little orange flavor to what ever you use it on. For a pretty serving idea use half a hallowed out orange as a serving dish.
Provided by Debbwl
Categories Low Protein
Time 10m
Yield 1/2 cup
Number Of Ingredients 4
Steps:
- In a bowl combine ingredients.
- Mix well. If using half orange as serving bowl fill now.
- Serve at room temperature.
Nutrition Facts : Calories 1696.2, Fat 184.1, SaturatedFat 116.6, Cholesterol 488.1, Sodium 1621.3, Carbohydrate 17.6, Fiber 0.2, Sugar 16.6, Protein 2
ORANGE BUTTER COOKIES
The most common mistakes made by home bakers, professionals say, have to do with the care and handling of one ingredient: butter. Creaming butter correctly, keeping butter doughs cold, and starting with fresh, good-tasting butter are vital details that professionals take for granted, and home bakers often miss.
Provided by Julia Moskin
Categories snack, cookies and bars, dessert
Time 1h
Yield About 4 dozen cookies
Number Of Ingredients 13
Steps:
- Position two oven racks in top and bottom third of oven. Preheat oven to 350 degrees. Line two cookie sheets with parchment paper.
- In a bowl, whisk flours, baking soda and salt together. In a mixer, cream together the sugar, butter and orange zest at medium speed until light and smooth, about 3 minutes. Scrape down the sides of bowl frequently. Add egg and mix. Add one egg yolk and mix. Add remaining egg yolk and mix. Stir in dry ingredients just until combined.
- Scoop tablespoons of dough onto parchment, leaving more than 1 inch between cookies. Press each one down lightly with 2 fingers to flatten to a thickness of 1/2 inch. Leave any ridges and valleys on top of cookie intact, but smooth the edges.
- Bake about 15 minutes, rotating cookie sheets halfway through. Cookies should be pale but baked all the way through. Cool on sheets 5 minutes, then transfer to a rack and cool before storing in airtight containers up to 1 week.
- When ready to serve, make icing: Bring a small pot of water to a boil. Peel orange, being careful to remove only outer orange zest, and cut into thin strips. Blanch in boiling water 1 minute; drain. Sift confectioners' sugar into a bowl. Whisk in 2 tablespoons milk. Whisk in more milk if needed to make mixture thin enough to spread. Add extract, salt and zest, and whisk to combine.
- Place cookies on a rack and drizzle icing over each one (make sure there is some orange zest in each spoonful). Icing will settle into cookie crevices; let harden.
Nutrition Facts : @context http, Calories 108, UnsaturatedFat 1 gram, Carbohydrate 17 grams, Fat 4 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 3 grams, Sodium 61 milligrams, Sugar 9 grams, TransFat 0 grams
ORANGE MARMALADE BUTTER
Steps:
- Combine the butter and marmalade in the bowl of an electric mixer fitted with the paddle attachment. Place in a serving bowl and serve at room temperature.
HONEY ORANGE BUTTER
Steps:
- In a bowl, combine all ingredients well. Season with salt or more honey, as desired.
ORANGE BUTTERCREAM FROSTING
Our Test Kitchen gave simple buttercream frosting a tangy twist by adding a splash of orange juice. It goes wonderfully on orange cupcakes or over white, yellow or chocolate cake.
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 1 cup.
Number Of Ingredients 5
Steps:
- In a small bowl, cream butter until light and fluffy. Beat in the confectioners' sugar, orange zest and vanilla. Add enough orange juice to achieve frosting consistency.
Nutrition Facts : Calories 85 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 29mg sodium, Carbohydrate 15g carbohydrate (14g sugars, Fiber 0 fiber), Protein 0 protein.
ORANGE BUTTER
Steps:
- Pulse butter and marmalade in a food processor until combined well. Transfer to a small crock or serving bowl.
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