ORANGE DREAM DRINK
Few beverages are as simple and refreshing as this one shared by Sybil Brown of Highland, California. Bring her swift slushy specialty to your breakfast table and watch how quickly glasses are raised for seconds.
Provided by Taste of Home
Time 10m
Yield 5 servings.
Number Of Ingredients 9
Steps:
- In a blender, combine all ingredients; cover and process until slushy. Serve in chilled glasses. Serve immediately.
Nutrition Facts : Calories 120 calories, Fat 1g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 35mg sodium, Carbohydrate 26g carbohydrate (22g sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges
ORANGE DREAMSICLE CUPCAKES
"Since I was a kid, my family has competed in food competitions at the Texas State Fair. I have a basic cupcake recipe from my grandmother and I change the flavor every year. Orange and vanilla is my showstopper -- the combination reminds me of buying Creamsicles in the summer," says Emily.
Provided by Food Network
Categories dessert
Time 1h30m
Yield about 18
Number Of Ingredients 15
Steps:
- Make the cupcakes: Preheat the oven to 350 degrees F. Line 18 muffin cups with paper liners. Sift the flour, baking powder and salt into a medium bowl; set aside. Beat the egg whites in a large bowl with a mixer on medium-high speed until stiff peaks form, about 4 minutes; set aside.
- Beat the butter, granulated sugar, egg yolks, orange zest and orange oil in a separate large bowl with a mixer on medium speed until smooth and combined, about 4 minutes. Reduce the speed to low; beat in the flour mixture in three batches, alternating with the orange juice. Fold in the beaten egg whites. Spoon the batter into the muffin cups, filling each about halfway. Bake until a toothpick inserted into the centers comes out clean, about 15 minutes. Let cool 10 minutes in the pans, then remove to racks to cool completely.
- Make the frosting: Beat the butter and vanilla in a large bowl with a mixer on medium-high speed until light and fluffy, about 6 minutes. Reduce the speed to low; gradually beat in the confectioners' sugar. Add the milk, increase the speed to medium and beat until light and fluffy. Frost the cupcakes. Top with sanding sugar and orange gummy candies.
- Orange oil gives the cupcakes an intense orange flavor that you can?t get from just extract or zest.
ORANGE-NUTELLA COOKIE CUPS
These cups are easy to put on a platter for impressive presentation-they're a true one-bite pleasure! Top them with the fresh fruit of your choice: Half a strawberry or a piece of mandarin orange complements the hazelnut chocolate flavor of the Nutella. -Joanie Fuson, Indianapolis, Indiana
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 4 dozen.
Number Of Ingredients 6
Steps:
- Preheat oven to 350°. In a small bowl, mix cookie dough, flour and orange zest. Shape dough into 1-in. balls; press evenly onto bottoms and up sides of greased mini-muffin cups. Bake 10-12 minutes or until light golden brown., Cool in pans 5 minutes; run a knife around sides of cups. Cool in pans completely before removing. Place 1 teaspoon Nutella in the center of each cookie; top with a raspberry. If desired, substitute hazelnuts for the raspberries.
Nutrition Facts : Calories 79 calories, Fat 4g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 34mg sodium, Carbohydrate 11g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.
ORANGE DREAM CUPS (OAMC)
I found this recipe while searching for a recipe to use up a bunch oranges that had been given to me. The kids will only eat so many fresh oranges, ya know? You can use ice cream in place of the frozen yogurt if you like. Cook time incudes freezer time, but does not include refrigeration time.
Provided by Kzim4
Categories Dessert
Time 3h20m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Cut each orange in half widthwise; carefully remove fruit from both halves, leaving shells intact. Set shells aside.
- Section orange pulp; then dice.
- In a large bowl, dissolve gelatin in boiling water. Add frozen yogurt; stir until melted. Fold in orange pulp. Refrigerate until thickened.
- Spoon into reserved shells. Cover and freeze for 3 hours.
- Oranges can be served at this point or transfer them to ziptop bags and keep frozen until ready to serve.
Nutrition Facts : Calories 118.8, Fat 1.6, SaturatedFat 0.9, Cholesterol 0.5, Sodium 74.3, Carbohydrate 24.9, Fiber 1.5, Sugar 21.6, Protein 2.5
LITTLE ORANGE DREAM CUPS
These are great lowfat dessert choice!! I have served these at company dinner's to great reviews. You can substitute gingersnaps for the chocolate wafers for a different taste combination.
Provided by FloridaGrl
Categories Dessert
Time 30m
Yield 1 dozen, 12 serving(s)
Number Of Ingredients 9
Steps:
- In a small saucepan,sprinkle gelatin over milk; let stand 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Remove from the heat;cool slightly.
- In a small mixing bowl,beat the cream cheese, sour cream,sugar substitute,orange peel, and vanilla until smooth. Gradually beat in gelatin mixture. Fold in 2 cups whipped topping.
- Place chocolate wafers in a foil lined muffin cups. Top each with 1/2 cup cream cheese mixture. Refrigerate for 2 hours or until set. Gently remove foil just before serving;garnish with the remaining whipped topping.
Nutrition Facts : Calories 121.2, Fat 6, SaturatedFat 4.1, Cholesterol 10.2, Sodium 168.9, Carbohydrate 11.6, Fiber 0.2, Sugar 7.2, Protein 5.3
ORANGE DREAM DIVINITY
Provided by Food Network
Categories dessert
Time 38m
Yield about 30 divinities
Number Of Ingredients 9
Steps:
- Prepare orange pieces: In a double boiler over simmering water, melt the orange-colored white chocolate. When smooth and melted, remove from over double boiler and add orange oil (orange extract may also be used). Pour onto a cookie sheet lined with aluminum foil and spread evenly. When cool, chop into medium small pieces. Set aside.
- Combine sugar, water, salt, and corn syrup in a 3-quart saucepan; cook over low heat stirring gently until sugar is dissolved. Turn heat up to medium and place lid on pan for 2 to 3 minutes to wash down sugar crystals. Uncover and continuing cooking without stirring until candy thermometer reaches hard ball stage (260 degrees F).
- Beat egg whites until stiff peaks form, just before sugar mixture is ready. Pour hot sugar mixture over egg whites in a thin stream while mixer is at high speed. Add vanilla and continue beating until candy starts to loose its gloss and hold its shape. Add nuts and orange pieces. Drop by rounded spoonfuls onto waxed paper.
BLACK AND ORANGE SPOOK CUPS
Make and share this Black and Orange Spook Cups recipe from Food.com.
Provided by Sara and Matts Mom
Categories Dessert
Time P1DT21h15m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- You will also need: 10 7 ounce glasses or plastic cups.
- Pour 2 cups of the milk into large bowl.
- add dry chocolate pudding mix.
- beat with wire whisk 2 minutes or until well blended.
- spoon evenly into the glasses, filling each glass half full; set aside.
- add remaining 2 cups milk to seperate large bowl.
- add dry vanilla pudding mix.
- beat with wire whisk 2 minutes or until well blended.
- stir in food coloring until pudding is of desired shade of orange; spoon evenly over chocolate pudding layers.
- top with crushed cookies.
- refrigerate at least 1 hour until ready to serve.
- top with sprinkles.
- pudding cups can also be served frozen.
- prepare in plastic or paper cups (not glass) and freeze for 3 hours or until firm.
Nutrition Facts : Calories 183, Fat 5.7, SaturatedFat 2.8, Cholesterol 13.8, Sodium 270.1, Carbohydrate 29.3, Fiber 0.7, Sugar 17.2, Protein 4
ORANGE DREAM MIMOSAS
Your inner child will love this fun riff on the classic mimosa. Use sparkling cider, ginger ale or sparkling grape juice for a nonalcoholic version. -Deirdre Cox, Kansas City, Missouri
Provided by Taste of Home
Time 15m
Yield 16 servings (4 cups frozen mix).
Number Of Ingredients 6
Steps:
- Place the first 4 ingredients in a blender; cover and process until sugar is dissolved. Transfer to an 8-in. square dish; freeze, covered, 6 hours or overnight., To serve, place 1/4 cup orange mixture in each champagne glass. Top with champagne. Garnish with strawberries or oranges; serve immediately.
Nutrition Facts : Calories 138 calories, Fat 2g fat (1g saturated fat), Cholesterol 8mg cholesterol, Sodium 8mg sodium, Carbohydrate 15g carbohydrate (13g sugars, Fiber 0 fiber), Protein 1g protein.
ORANGE DREAMSICLE COOKIES
Love that creamy, dreamy orange and vanilla frozen treat? Fall in love with a cookie that tastes just like an orange dreamsicle. It all starts with a tender sugar cookie base flavored with orange and vanilla extract. White vanilla baking chips add sweet creaminess, and the orange tint is a fun touch that's easy to pull off with a little food coloring. So no matter the time of year, you can always surprise the kids with a treat that'll bring back the sweet days of summer!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h
Yield 36
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. In a small bowl, whisk egg, food coloring, vanilla and orange extract. In large bowl, mix butter and sugar cookie mix until well blended. Then, mix in egg and food coloring mixture. Once soft dough has formed, stir in baking chips.
- On ungreased cookie sheets, drop dough with 1 1/2 tablespoon-size cookie scoop or by rounded tablespoonfuls about 2 inches apart.
- Bake 9 to 10 minutes or just until dough is set (do not overbake). Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely.
Nutrition Facts : Calories 120, Carbohydrate 16 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Cookie, Sodium 70 mg, Sugar 12 g, TransFat 1/2 g
DREAMY ORANGE CUPCAKES
These cupcakes blend two of my favorite flavors: orange and vanilla! Reminiscent of a childhood ice cream pop treat, these cupcakes will make you feel like a kid again!
Provided by MrsFisher0729
Categories Desserts Cakes Cupcake Recipes Holiday
Time 1h45m
Yield 24
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
- Beat together the orange cake mix, creamy salad dressing, whipped topping mix, 3/4 cup orange juice, eggs, and 2 tablespoons orange zest in a large bowl with an electric mixer on low speed until mixture is moist, about 1 minute. Scrape down the sides of the bowl with a spatula, then increase speed to medium and continue beating until well blended, about 2 minutes more. Fill the prepared cupcake cups about 2/3 full of batter.
- Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 15 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack before frosting.
- To make cream topping: Beat the marshmallow creme, 1/2 cup unsalted butter, and 1/2 cup shortening in a bowl with an electric mixer until smooth and creamy. Top each cooled cupcake with a 1/2-inch thick layer of the cream topping, using a knife to spread the the topping flat. Allow about 1/2 inch of the orange cupcake to show below the white layer.
- To make orange butter cream: Beat 1/2 cup unsalted butter and 1/2 cup shortening together in a bowl until light and fluffy. Mix in 1/4 cup orange juice, zest of 1 orange, vanilla extract, and food coloring until well combined. Gradually beat in the confectioners' sugar until smooth.
- Transfer the frosting to a piping bag fitted with a large star tip, and pipe a decorative layer of orange butter cream, ending in a peak, over the cream topping on the cupcakes.
Nutrition Facts : Calories 410.8 calories, Carbohydrate 53.5 g, Cholesterol 46.5 mg, Fat 21.4 g, Fiber 0.3 g, Protein 2 g, SaturatedFat 7.8 g, Sodium 278.2 mg, Sugar 39.6 g
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