Orange Surprise Sweet Bread Recipes

Steps:

• Preheat oven to 375°. Cut cream cheese into 20 pieces. Using a small knife, cut a horizontal pocket into the side of each biscuit; fill each with a piece of cream cheese. Pinch opening to seal., In a shallow bowl, mix brown sugar, pecans and orange zest. Dip biscuits in melted butter; roll in brown sugar mixture. Stand biscuits on their side in a greased 10-in. fluted tube pan., Bake until golden brown, 35-40 minutes. Cool in pan 5 minutes before inverting onto a serving plate. Serve warm.

Steps:

• 1. 1. Heat oven to 350 degrees. Generously grease a 9x5 loaf pan with shortening. Dust to coat with corn flake crumbs. Set aside
• 2. Cut off a sliver of the rind at the nub and the blossom end of the orange. Cut the orange into 8 pieces, removing any seeds. Place in a food processor fitted with the steel blade. Add the orange juice and pulse until the orange is finely chopped.
• 3. In a mixing bowl, cream the sugar and butter.
• 4. Beat in the orange puree, egg, milk, baking soda, baking powder and salt.
• 5. Stir in the flour.
• 6. Fold in the raisins.
• 7. Scoop the batter by the spoonful into the prepared pan. Use the back of the spoon to level the batter.
• 8. Bake for 1 hour or until baked through.
• 9. Cool in the pan until the sides shrink away. Remove to a wire rack and continue cooling to room temperature.
• 10. Serve slices just as they are or with a smear of cream cheese or butter.

Steps:

• 1. Dissolve the box of jello in the boiling water and cool. I let it sit for about 10 minutes then put into the fridge for 10 minutes.
• 2. Beat first 6 ingredients together for 3 minutes until blended well. Pour into 2 greased and floured loaf pans.
• 3. Bake at 350 for 20-30 minutes until a toothpick inserted in the middle comes out clean. While still warm drizzle the glaze over the top. Refrigerate bread once it is cool.

Steps:

• Preheat the oven to 350 degrees F. In a large mixing bowl, cream the butter and both sugars together with an electric mixer. Beat in the eggs, one at a time, then mix in the orange juice, vanilla, and orange zest. Add the flour, baking powder, salt, orange zest, and vanilla and mix together well. Generously butter and flour a 10 inch bundt pan and scoop the batter into it, smoothing the top with a spatula. Bake for 30 to 35 minutes, or until the sides shrink away from the pan and the center of the loaf springs back. Cool the pan on a rack for 10 minutes, then turn out onto a round platter. Sprinkle a little confectioners sugar over the top of the bread and serve warm or at room temperature, accompanied by small pots of cranberry butter.

Steps:

• Peel orange (save fruit for another use). Place the peel in a small saucepan and cover with water; cook over medium-high heat for 5 minutes. Drain. Cover peel again with water and cook for 3 minutes; drain. Finely chop peel; set aside. , In a bowl, combine flour, sugar, baking powder and salt. Combine egg and milk; stir into dry ingredients just until combined. Fold in nuts and orange peel. Pour batter into three greased and floured 5-3/4x3x2-in. loaf pans. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pans to a wire rack.

Steps:

• Put ingredients in bread machine according to bread machine manufacturer reccomendations.
• Use sweet or basic/white cycle with medium or white crust.
• Remove from loaf pan and cool on wire rack when done.
• Make glaze: Mix ingredients until smooth and thin enough to drizzle.
• Drizzle over cooled loaf.