ORANGE MASCARPONE FILLING
Use this to make our Orange-Walnut Buche de Noel.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes enough for 1 twelve-inch log
Number Of Ingredients 7
Steps:
- In the bowl of an electric mixer fitted with the paddle attachment, beat all ingredients except heavy cream, until smooth. Gently fold in whipped cream. Use immediately, or refrigerate, covered, up to 3 days.
ORANGE CITRUS CAKE FILLING
This is a good filling to use between layer cakes, and is prepared using basically the same method as a lemon pie filling. There should be enough mixture to fill two layers. Prep time includes chilling time.
Provided by Kittencalrecipezazz
Categories Dessert
Time P3DT3h
Yield 4 cups (approx)
Number Of Ingredients 9
Steps:
- In a Pyrex or heatproof bowl whisk the eggs very well.
- Using a whisk stir together sugar, cornstarch and a pinch of salt in a heavy 2-quart saucepan, the whisk in water, orange juice, lemon juice and zest until smooth; bring to a boil over medium heat, whisking constantly.
- Reduce heat and cook at just a bare simmer whisking constantly for about 2 minutes (the mixture will be thick).
- Add in HALF of the hot juice mixture into the eggs in a slow stream, whisking continuously.
- Whisk the egg mixture back into the juice mixture in the saucepan (this is called tempering) cook over medium-low heat whisking just until it reaches a boil.
- Remove pan from heat and add in butter, mixing until melted.
- Cover the surface with buttered piece of wax paper (butter side down) and chill until cold about 1 hour.
ORANGE FILLING
Make and share this Orange Filling recipe from Food.com.
Provided by Traci Jeff Poole2
Categories Dessert
Time 20m
Yield 1 cup
Number Of Ingredients 6
Steps:
- Mix sugar and corn starch in double boiler.
- Add beaten egg yolk and orange juice. Cook for 10 - 15 minutes or until thick.
- Remove from heat, add butter and peel.
- Cool.
- Lemon Cream Filling 1 egg yolk, beaten 1/2 cup sugar 2 Tbsp corn starch 1/4 cup lemon juice 1/8 tsp grated lemon peel 1/2 tsp butter 1/2 cup water.
- Combine yolk, sugar, corn starch, 1/2 cup water, lemon juice, lemon peel and cook in double boiler for 15 minutes. Add butter.
- Cool.
FRESH ORANGE PIE
I love the fresh strawberry and blue berry pies, in which the fresh fruit is enfolded in a glistening glaze. Would any other fruit work in this same way, I wondered. Then I found not one, but two, such pies with unusual fruit. One is a fresh pineapple pie (posted) and the other is this one in which fresh orange segments rest in a luscious glaze and just invite you to give it a try.
Provided by Lorraine of AZ
Categories Pie
Time 50m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees. Prepare dough for a 1-crust pie, adding grated orange zest. Line pie plate with pastry. Prick pastry with fork to prevent puffing during baking. Bake in preheated oven until golden, about 12 minutes; cool.
- Meanwhile, peel oranges and section into segments. Squeeze membrane and reserve juice; you should have about 1 cup. Pour sugar over segments and let stand 1 hour. Drain liquid from segments, add to reserved juice to make 1-1/2 cups (add extra juice if necessary).
- Place juice in a double boiler with salt and cornstarch. Cook until thickened. Add vanilla. Cool to room temperature.
- Spread apricot jam on baked pie shell. Add orange segments, spreading over jam. Pour cooled sauce over orange segments. Chill at least 1 hour before serving.
- To serve: garnish with toasted coconut.
HIGH FIVE ORANGE ROLLS
My son loves the orange rolls that come in a can. But he wanted them homemade. After trying a couple recipes and none of them meeting his approval, I came up with my own. After getting thumbs up AND a high five from my son, I finally had a recipe! These are made overnight and baked in the morning.
Provided by Rae
Categories Bread Yeast Bread Recipes
Time 11h35m
Yield 18
Number Of Ingredients 20
Steps:
- Sprinkle 1 tablespoon white sugar and the yeast over the warm milk and warm water in a bowl. Let stand until the yeast softens and begins to form a creamy foam, about 5 minutes. Mix in the egg, 1/2 cup orange juice, melted butter, vanilla pudding mix, and 1 tablespoon orange extract. Stir in 5 cups bread flour and salt. Add more bread flour if the dough is too sticky. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, 8 to 10 minutes.
- Place the dough in an oiled bowl and cover with a clean cloth. Allow the dough to rise in a warm place until doubled in size, about 1 1/2 hours.
- Combine 1/2 cup softened butter with the orange zest and 1 teaspoon orange extract in a small bowl until smooth. Set aside. Grease a baking sheet, or cover with parchment paper.
- Turn the dough out on a floured surface and roll out into a 24x12-inch rectangle. Spread the butter mixture evenly over the dough, then sprinkle with 3/4 cup white sugar. Roll up the dough, beginning with the long side. Cut the dough into 18 1 1/2-inch rolls. Arrange the rolls cut-side up on prepared baking sheet. Cover with plastic wrap and refrigerate overnight.
- Preheat oven to 350 degrees F (175 degrees C).
- Remove the plastic wrap from the rolls and allow them to rise in a warm place for 30 minutes.
- Bake in the preheated oven until golden brown, 25 to 30 minutes. Allow rolls to cool slightly before frosting.
- While the rolls are baking, cream together the cream cheese and 1/2 cup softened butter until smooth. Stir in the confectioners' sugar and 2 teaspoons orange extract. Stir in milk, a little at a time, until frosting is smooth and spreadable. Spread the frosting over the slightly cooled rolls.
Nutrition Facts : Calories 438.1 calories, Carbohydrate 55.6 g, Cholesterol 65.9 mg, Fat 21 g, Fiber 1.1 g, Protein 6.8 g, SaturatedFat 12.8 g, Sodium 331.5 mg, Sugar 26.5 g
ORANGE CREAM-FILLED CUPCAKES
Our home economists bring the flavor of a favorite frozen treat to palate-pleasing cupcakes. A scoop of vanilla ice cream adds even more indulgence!
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 20 cupcakes.
Number Of Ingredients 20
Steps:
- In a large bowl, beat the first eight ingredients until well blended. Combine the flour, baking powder, baking soda and salt; gradually beat into egg mixture until blended., Fill paper-lined muffin cups three-fourths full. Bake at 350° for 18-22 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., In a large bowl, beat butter until fluffy; beat in confectioners' sugar and extracts until smooth. Add marshmallow creme; beat until light and fluffy. Using a melon scoop, remove a small amount of cake from tops of cupcakes. Top each with a small scoop of ice cream. Decorate with frosting and orange peel strips. Serve immediately.
Nutrition Facts : Calories 386 calories, Fat 20g fat (6g saturated fat), Cholesterol 56mg cholesterol, Sodium 276mg sodium, Carbohydrate 48g carbohydrate (31g sugars, Fiber 1g fiber), Protein 4g protein.
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- Wash and dry the oranges and lemon — then zest all of them. It is best to use a microplane, being careful to get just the outside not the white beneath.
- In a sauce pan add the sugar cornstarch, egg yolks, orange and lemon juice and zest and butter. Stir to blend.
- Cook on medium low heat, stirring until ingredients are smooth and well combined. Increase to medium heat and stir constantly until the mixture begins to thicken and bubble. Reduce heat and stir for about a minute more- it will take on a pudding-like thickness/consistency.
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- Combine the pudding mix and heavy cream and orange extract in a mixing bowl. I prefer to mix with a hand held mixer, but a whisk is just fine too. If using a mixer, start on low speed until well combined. Then, switch to high speed and whip the pudding until thick and fluffy.
- Refrigerate until ready to use. Cakes with this filling should be chilled until close to serving time.
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