ORANGE CORNMEAL CAKE
This cake bakes up tender and light with a subtle orange taste. It tastes rich but is comparatively low in saturated fat. Serve the cake as is, or dress it up with a dollop of whipped cream and strawberries or raspberries. It is wonderful warm, but the flavor improves as it sits, so make it a day or two before you plan to serve it. Store the cake at room temperature. -Leigh Rys, Herndon, Virginia
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 12 servings.
Number Of Ingredients 17
Steps:
- Preheat oven to 350°. In a large bowl, beat sugar and oil until blended. Beat in eggs, yogurt, orange juice and zest. In another bowl, whisk flour, cornmeal, baking powder, salt and baking soda; gradually beat into sugar mixture. Pour into a greased 9-in. springform pan. Place pan on a baking sheet., Bake until golden brown and a toothpick inserted in center comes out with moist crumbs, 40-45 minutes., Meanwhile for glaze, in a microwave-safe bowl, combine sugar, orange juice and butter; microwave on high 2-3 minutes, stirring every 30 seconds. Place cake on a wire rack. Slowly drizzle 1/2 cup glaze over warm cake; let stand 5 minutes. Slowly drizzle remaining glaze over cake; loosen sides from pan with a knife. Cool completely in pan. Cover and let stand overnight. Remove rim from pan. Serve with whipped cream and, if desired, orange zest.
Nutrition Facts : Calories 294 calories, Fat 12g fat (2g saturated fat), Cholesterol 49mg cholesterol, Sodium 202mg sodium, Carbohydrate 44g carbohydrate (28g sugars, Fiber 1g fiber), Protein 4g protein.
ORANGE CORN MUFFINS
This is an old recipe that I decided to improve upon-and I like this version so much better! Sometimes, I'll make lemon corn muffins by substituting lemon peel if I don't happen to have any oranges on hand. -Hope Huggins, Santa Cruz, California
Provided by Taste of Home
Time 35m
Yield 1 dozen.
Number Of Ingredients 9
Steps:
- In a bowl, combine the cornmeal, flour, sugar, baking powder and salt. In another bowl, combine egg, milk, oil and orange zest. Stir into cornmeal mixture just until moistened. , Fill greased muffin cups two-thirds full. Bake at 425° until lightly browned, about 15 minutes. Cool for 5 minutes before removing to wire racks. Serve warm.
Nutrition Facts : Calories 161 calories, Fat 6g fat (1g saturated fat), Cholesterol 20mg cholesterol, Sodium 198mg sodium, Carbohydrate 24g carbohydrate (7g sugars, Fiber 1g fiber), Protein 3g protein.
OLIVE OIL ORANGE CORNMEAL CAKE
Not your average cake, but delicious nonetheless! The texture of the cornmeal and the uncommon flavor of the oil and the orange make this cake a wonderfully flavorful 'lighter side' option to the cakes usually enjoyed by Americans.
Provided by The Viking Bunny
Categories World Cuisine Recipes European Italian
Time 1h15m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Grease the bottom and sides of an 8-inch round cake pan; line with parchment paper. Grease top of paper.
- Beat 1 cup sugar, eggs, olive oil, and orange juice together in a large bowl until smooth; add flour, cornmeal, orange zest, baking powder, and salt. Use a whisk to lightly mix the wet and dry ingredients together. Pour the mixture into the prepared pan. Sprinkle remaining sugar over the top of the batter.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 35 minutes. Cool cake in the pan for 20 minutes. Run a knife along the inside edge of the pan to loosen cake. Invert pan onto a plate to remove cake from pan. Use plate to again invert the cake onto a cooling rack to cool completely.
Nutrition Facts : Calories 377.4 calories, Carbohydrate 57.3 g, Cholesterol 46.5 mg, Fat 15.1 g, Fiber 1 g, Protein 4.3 g, SaturatedFat 2.3 g, Sodium 431.5 mg, Sugar 34.9 g
ORANGE CORNMEAL COINS
This is adapted from a lovely Land O'Lakes recipe. This makes a ton of itty bitty cookies that keep really well, but you may not get to find out how well (cookie guilt doesn't kick in as quickly with teensy cookies as it does with the full-size ones). ;) Notes: Cook time includes 1 hour chilling time. For extra orange flavor, I like to add 2 packets of True Orange to the dough.
Provided by Muffin Goddess
Categories Dessert
Time 1h25m
Yield 16 dozen
Number Of Ingredients 11
Steps:
- Combine one cup sugar, butter and egg in a large mixing bowl. Beat at medium speed until creamy, scraping bowl often. Reduce speed to low and mix in all remaining ingredients except for the dipping sugar and colored sugar. Beat until everything comes together to form a dough.
- Divide dough into four equal portions. Roll each portion into a 12" long, 1" diameter log. Wrap each log in plastic wrap and refrigerate until firm, at least one hour.
- Preheat oven to 375 deg. F. Cut chilled logs into 1/4" slices with a sharp knife (you should get 4 dozen cookies per log). Place 1" apart on ungreased cookie sheets. Dip a fork in sugar, then press cookies in a crisscross pattern (like peanut butter cookies).
- Bake for 6 to 9 minutes, or until edges are lightly browned. Sprinkle baked cookies immediately with colored sugar, if using.
Nutrition Facts : Calories 233.5, Fat 12.2, SaturatedFat 7.5, Cholesterol 43.7, Sodium 133.8, Carbohydrate 29.2, Fiber 1, Sugar 12.6, Protein 2.6
ORANGE CORNMEAL SHORTBREAD
Shortbread is the ultimate expression of four building blocks of baking: butter, sugar, flour, and salt. Here, it is flavored with orange zest. Try serving it with Sweet Corn Ice Cream.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 2 dozen cookies
Number Of Ingredients 7
Steps:
- Using an electric mixer fitted with the paddle attachment, beat butter and sugar until creamy and smooth, about 2 minutes. Add vanilla and zest. Beat well, scraping sides of bowl as necessary. With mixer on low speed, mix in flour, 2 tablespoons cornmeal, and salt until well combined, about 3 minutes. Form dough into two logs about 1 1/2 inches in diameter; wrap in plastic wrap, and chill at least 1 hour.
- Preheat oven to 300 degrees. Place remaining 1/4 cup cornmeal on a sheet of parchment or waxed paper. Remove plastic from chilled dough; roll logs in cornmeal to coat. Slice into 1/4-inch rounds. Place on a baking sheet about 1 inch apart. Bake until pale golden all over, 25 to 30 minutes. Cool on a wire rack. Dust with sugar.
ORANGE CORNMEAL CAKE
This orange-flavored cake has white wine in the batter.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 1h10m
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees. Brush bottom and sides of an 8-inch round cake pan with oil; line bottom with a round of wax or parchment paper, and brush paper with oil.
- In a large bowl, whisk together oil, eggs, 1 cup sugar, and wine until smooth. Add flour, cornmeal, baking powder, salt, and orange zest; whisk gently to combine.
- Pour batter into prepared pan; sprinkle top evenly with remaining 1/3 cup sugar (topping will be thick). Bake until cake begins to pull away from sides of pan and a tester inserted in center comes out clean, 35 to 40 minutes.
- Cool in pan 20 minutes. Run a knife around edge of cake; invert cake gently onto a plate, and remove parchment paper. Reinvert cake onto a rack to cool completely. Serve with orange segments, if desired.
ORANGE-CORNMEAL COOKIES
A scrumptious batter piped into "S" shapes bakes into golden-brown Orange Cornmeal Cookies.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 3 dozen
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees with racks in center and lower third. Line two baking sheets with parchment paper, and set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, sugar, orange zest, and vanilla until light and fluffy. Add the eggs and yolks one at a time, beating until combined and smooth after each addition. Add flour and cornmeal, and beat on low speed until just combined.
- Spoon one-third batter into a pastry bag fitted with a start tip (Ateco No. 825). Pipe batter into S shapes, each about 3 inches long, onto prepared baking sheets about 1 1/2 inches apart.
- Place in oven, and bake until edges and bottoms are golden brown, about 22 minutes, rotating sheets halfway through. transfer to a wire rack; let cookies cool on baking sheets 5 minutes, then transfer to wire rack to cool completely.
BLUEBERRY-ORANGE CORNMEAL MUFFINS
Combine blueberries with nutty cornmeal, then add a sunny burst of orange for wholesome treats that are perfect for breakfast or as a snack. Tangy, creamy low-fat yogurt provides moisture and helps leaven and tenderize these egg-free muffins.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 35m
Yield Makes 12
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees. Line 12 standard muffin cups with paper liners. In a large bowl, whisk together 1 cup flour, cornmeal, granulated sugar, baking powder, and salt. In a small bowl, whisk together yogurt, butter, vanilla, and orange zest. Add to flour mixture, stirring until combined (do not overmix).
- In a medium bowl, toss blueberries with 1 tablespoon flour to coat, then fold into batter. Divide batter among muffin cups. Bake until puffed and set, about 20 minutes, rotating pan halfway through. Let muffins cool in pan on a wire rack.
- Stir together orange juice and confectioners' sugar. Drizzle over muffins and let glaze set, about 10 minutes, before serving. Muffins can be stored in an airtight container at room temperature up to 2 days.
Nutrition Facts : Calories 156 g, Fat 4 g, Fiber 1 g, Protein 3 g, SaturatedFat 2 g
GLAZED LEMON-ORANGE CORNMEAL COOKIES
This is a wonderful tasting cookie, great for those Church gatherings, and family get-togethers, something just a little different - got the recipe from America's Test Kitchen
Provided by Chef mariajane
Categories Dessert
Time 16m
Yield 24 cookies
Number Of Ingredients 14
Steps:
- The dough formed into a log, wrapped in parchment paper, and then in plastic wrap, will keep in the refrigerator for up to three days or in the freezer for up to two weeks. The cookies are best eaten the day they are glazed.
- FOR THE COOKIES:.
- Adjust oven racks to upper-middle and lower-middle positions; heat oven to 375°F.
- IN food processor, process granulated sugar, orange zest, and lemon zest until sugar looks damp and zest is thoroughly incorporated, about 30 seconds. Add flour, cornmeal, salt, and baking powder; pulse to combine, about 10 one-second pulses. In measuring cup or small bowl, beat together lemon juice, egg yolk, and vanilla with fork to combine. With machine running, add juice/yolk mixture in slow, steady stream (process should take about 10 seconds); continue processing until dough begins to form a ball, 10-15 seconds longer.
- Turn dough and any dry bits onto counter; working quickly, gently knead together to ensure that no dry bits remain and dough is homogenous. Shape dough into log about 10 inches long and 2 inches in diameter, wrap in parchment, and twist parchment to seal. Chill dough until firm and cold, about 45 minutes in freezer or 2 hours in refrigerator.
- Line 2 baking sheets with parchment paper. Remove dough log from wrapping and , using sharp chef's knife, slice dough into rounds, 3/8 inch thick; place on prepared baking sheets, spacing them about 1-inch apart. Bake until centers of cookies just befin to color and edges are golden brown, 14-16 minutes, rotating sheets front to back and top to bottom halfway through baking time. Cool cookies on baking sheet about 5 minutes; using wide metal spatula, transfer cookies to wire rack and cool to room temperature before glazing.
- FOR THE GLAZE:.
- Whisk cream cheese and lemon juice in medium nonreactive bowl until no lumps remain. Add confectioners'sugar and whisk until smooth.
- TO GLAZE THE COOKIES:
- When the cookies have cooled, working one at a time, spoon scant teaspoon glaze onto each cookie and spread evenly with back of spoon. Let cookies stand on wire rack until glaze is set and dry, about 1 hour.
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