Retro Sparkling Orange Syrup Recipes

Steps:

• For orange syrup:
• Bring zest, sugar, and 1/2 cup water to a boil in a small saucepan, stirring until sugar is dissolved. Let cool; cover and chill at least 2 hours. Strain syrup into a small jar or bowl.
• For cocktail:
• For each cocktail, muddle 1 piece of orange, a small handful mint sprigs, 1 ounce orange syrup, and a few dashes orange bitters in a double Old Fashioned glass or a julep cup. Add 2 ounces bourbon and stir to combine. Fill glass with crushed ice and garnish with more mint.

Steps:

• Combine orange juice, sugar and orange zest in a medium saucepan.
• Bring to a boil, stirring continuously, until the sugar is dissolved.
• Remove from heat and let cool to room temperature.
• While the sauce cools, peel oranges with a sharp knife (be sure to remove all of the white part- is it called pith?).
• Segment oranges and place in a bowl.
• Pour the syrup over the oranges and refrigerate until chilled (about 2 hours).
• Whisk eggs and milk together in a shallow dish.
• Dip slices of pound cake in egg mixture, evenly coating both sides.
• Cook pound cake slices, a few pieces at a time, in a lightly greased skillet over medium heat for 2 1/2 minutes on each side or until golden brown.
• Serve with orange syrup and garnish with blueberries.

Steps:

• Preheat waffle iron.
• Sift flour, sugar, baking powder and salt into small bowl.
• Beat egg yolks in medium bowl until thickened.
• Add milk, orange juice and orange peel and mix thoroughly.
• Gradually add flour mixture, blending well.
• Stir in walnuts and butter.
• Beat egg whites in small bowl until stiff.
• Fold into walnut mixture.
• Bake waffles in waffle iron, according to manufacturer's instructions.
• Serve immediately with Orange Syrup.
• Orange Syrup (makes 1 2/3 cups).
• Combine sugar and orange juice in small saucepan and bring to bowl over low heat, stirring constantly.
• Remove from heat.
• Blend in remaining ingredients.
• Let cool completely.
• Strain into jar with tight-fitting lid.
• Refrigerate.
• Reheat syrup before serving.

Steps:

• FOR FRENCH TOAST ~ Spray 13"x9" baking dish with cooking spray.
• Toast 6 slices of the bread, then place in pan.
• Spread each slice of toast evenly with cream cheese & marmalade.
• Butter remaining bread slices, then place them butter-sides up on toast.
• In a medium bowl, with wire whisk, beat eggs, milk & vanilla until blended, then pour over bread.
• Cover with aluminum foil & refrigerate at least 6 hours or overnight.
• When ready to proceed, preheat oven to 350 degrees F.
• Uncover & bake 35-45 minutes or untild eep golden brown & slightly puffed.
• Cut into slices, & place on individual serving plates.
• FOR ORANGE SYRUP ~ In small microwavable bowl, mix corn syrup & OJ concentrate.
• Microwave uncovered on high about 1 minute or until heated.
• Spoon over French toast & enjoy!

Steps:

• In a small saucepan mix all ingredients.
• Cook on low heat until thickened and bubbly, approx 2 - 3 minutes.