ORANGE BLOSSOMS
This recipe started out as the Lemon Blossoms from "Paula Deen & Friends" cookbook. I didn't have the lemon or lemon pudding called for so I improvised. A word of warning - do not try this with a hand mixer. The dough is unbelievably stiff and I nearly burned out the motor on mine. The finished cupcakes are light as a feather though. I was truly amazed that such a thick batter would bake up so light.
Provided by Nanita
Categories Dessert
Time 57m
Yield 60 mini cupcakes
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Spray miniature muffin tins with cooking spray.
- Combine the cake mix, pudding mix, eggs and oil and blend with a stand mixer for about 2 minutes or until smooth.
- Pour about a tablespoon of batter into each spot in the muffin tin. I used a mini ice cream scoop about the size of a melon baller.
- Bake for about 12 minutes. Remove from pan immediately and set aside to cool slightly.
- Sift the confectioner's sugar into a mixing bowl. Add the water, oil and vanilla and mix until smooth.
- Dip the warm cupcakes into the glaze and place them on a wire rack with waxed paper underneath to cool and for the glaze to set. This could take a while especially if it's humid.
- When the glaze has set completely the cupcakes can be stored in an airtight container until it's time to serve them.
Nutrition Facts : Calories 110.3, Fat 4.8, SaturatedFat 0.7, Cholesterol 14.3, Sodium 86, Carbohydrate 16.4, Fiber 0.1, Sugar 13.2, Protein 0.8
ORANGE BLOSSOM COOKIES
This looks very much like a recipe I have made for years but lost a few years ago. They were a family favorite. Have not made them but am posting for safe keeping until I get a new stove that does not burn my cookies LOL I have been zmailed that this is a very sticky dough and hard to roll even after an overnight chill. I did a half batch and chilled for maybe 15 minutes in the freezer a then rolled on a well floured board with no problem. Could be brands of flour I am not sure. So if you decide to make these you may need to add extra flour. Plus do not roll to thin .
Provided by wicked cook 46
Categories Dessert
Time 30m
Yield 4 dozen cookies
Number Of Ingredients 11
Steps:
- Combine sugar and butter in large bowl. Beat at medium speed, scraping bowl often, until creamy.
- Add egg, 3 tablespoons orange juice, orange peel and vanilla; continue beating until well mixed.
- Reduce speed to low; add flour and salt. Beat until just combined.
- Divide dough in half. Wrap each half in plastic food wrap; flatten slightly. Refrigerate until firm (2 hours).
- Heat oven to 375°F Roll out dough on lightly floured surface, one-half at a time (keeping remaining dough refrigerated), to 1/8-inch thickness. Cut with 2 1/2-inch flower-shaped cookie cutter. Place 1 inch apart onto ungreased cookie sheets. Bake for 6 to 10 minutes or until edges are golden brown. Cool completely.
- Meanwhile, combine powdered sugar and butter in small bowl. Beat at medium speed, scraping bowl often and gradually adding enough orange juice for desired spreading consistency (2 to 3 minutes). Frost cooled cookies. Decorate with sugars, if desired. .
Nutrition Facts : Calories 747.3, Fat 27.8, SaturatedFat 16.9, Cholesterol 121.5, Sodium 348.6, Carbohydrate 117.1, Fiber 1.8, Sugar 68.5, Protein 8.4
PINEAPPLE - ORANGE BLOSSOMS
Make and share this Pineapple - Orange Blossoms recipe from Food.com.
Provided by VKuuipo Bridges
Categories Breads
Time 37m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Heat oven to 350°F.
- Spray 8 (2 3/4 x 1 1/4-inch) muffin cups with cooking spray.
- Separate dough into 8 rolls; set icing aside.
- Cut each roll into quarters.
- Place 4 quarters, points up and separated slightly, in each muffin cup.
- In a small bowl, mix pineapple, marmalade and cream cheese.
- Place 2 Tbsp mixture into center of dough in each cup.
- Bake 17-22 minutes or until light golden brown.
- Cool in pan on wire rack 5 minute.
- Run knife around edges of muffin cups.
- Remove rolls from cups and place on serving plate.
- Remove cover from icing.
- Microwave on Medium (50%) 10-15 sec or until thin enough to drizzle.
- Drizzle over warm rolls.
- Serve warm.
Nutrition Facts : Calories 239.1, Fat 10.4, SaturatedFat 4.5, Cholesterol 15.6, Sodium 388.4, Carbohydrate 34.5, Fiber 0.2, Sugar 10.3, Protein 3.4
ORANGE-BLOSSOM ORANGES
Categories Fruit Brunch Dessert Quick & Easy Low Sodium Orange Summer Chill Healthy Vegan Anise Bon Appétit Fat Free Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6
Number Of Ingredients 8
Steps:
- Combine first 3 ingredients in medium saucepan. Stir over medium heat until sugar dissolves. Simmer until liquid is reduced to generous 1 cup, about 15 minutes. Remove from heat and stir in orange flower water. Cover; chill until cold. Discard anise. (Can be prepared 1 day ahead.)
- Using small knife, cut off peel and white pith from oranges. Slice oranges crosswise into 1/3-inch-thick rounds. Set in bowls. Spoon syrup over. Top with mint.
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