ORANGE BUTTER
This flavored orange butter is so simple and easy to make. You can also add a dash of cinnamon or cloves to spice things up a bit. -James Schend, Taste of Home Deputy Editor
Provided by Taste of Home
Time 10m
Yield 2 cups.
Number Of Ingredients 2
Steps:
- In a food processor, pulse butter and marmalade until blended. Refrigerate for up to 1 month.
Nutrition Facts :
ORANGE MARMALADE BUTTER
Steps:
- Combine the butter and marmalade in the bowl of an electric mixer fitted with the paddle attachment. Place in a serving bowl and serve at room temperature.
CINNAMON-ORANGE HONEY BUTTER
This is such a delicious butter spread for afternoon tea or with a dessert bread. Just mix it up and get ready for the compliments. -Mary Bates, Cleveland, Ohio
Provided by Taste of Home
Time 5m
Yield 3/4 cup.
Number Of Ingredients 4
Steps:
- In a small bowl, combine all ingredients. Serve immediately. Refrigerate leftovers.
Nutrition Facts : Calories 89 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 77mg sodium, Carbohydrate 6g carbohydrate (6g sugars, Fiber 0 fiber), Protein 0 protein.
ORANGE BUTTER
A great spread for pancakes, muffins and toast. This butter smells great and adds just a little orange flavor to what ever you use it on. For a pretty serving idea use half a hallowed out orange as a serving dish.
Provided by Debbwl
Categories Low Protein
Time 10m
Yield 1/2 cup
Number Of Ingredients 4
Steps:
- In a bowl combine ingredients.
- Mix well. If using half orange as serving bowl fill now.
- Serve at room temperature.
Nutrition Facts : Calories 1696.2, Fat 184.1, SaturatedFat 116.6, Cholesterol 488.1, Sodium 1621.3, Carbohydrate 17.6, Fiber 0.2, Sugar 16.6, Protein 2
ORANGE BUTTER
Steps:
- In a mortar and pestle or food processor, pound or process the orange zest and the sugar. Add the butter and mix together until creamy and fluffy, dribble in the orange juice and CuraHao a bit at a time, still processing, until it is all absorbed. Pack into a ramekin and smooth off the top, and serve with warm breakfast breads. If desired, spread the butter on a long sheet of plastic wrap and roll up into a cylinder. Chill or freeze and cut off 1/2 inch disks of the flavored butter as needed.
HONEY ORANGE BUTTER
Steps:
- In a bowl, combine all ingredients well. Season with salt or more honey, as desired.
ORANGE BUTTER
This recipe comes from a local newspaper dated 26 Nov 2003, & its the only one I've seen so far that includes brown sugar & orange juice CONCENTRATE. Great on my mom's pumpkin bread (with cranberries) & on other cranberry and/or orange breads!
Provided by Sydney Mike
Categories Oranges
Time 5m
Yield 1 cup
Number Of Ingredients 4
Steps:
- Cream together all ingredients.
- Chill until ready to serve.
Nutrition Facts : Calories 995.8, Fat 92.2, SaturatedFat 58.3, Cholesterol 244, Sodium 25, Carbohydrate 46.1, Fiber 2.9, Sugar 39.4, Protein 2.1
HONEY-ORANGE BUTTER
A nice spread for scones, toasst or croissants. A recipe from Canada's Ricardo in his cookbook "Ricardo Meals for every occassion" that I received from Katzen my cookbook swap partner.
Provided by Jubes
Categories Citrus
Time 15m
Yield 2/3 cups, 6 serving(s)
Number Of Ingredients 4
Steps:
- Mix all ingredients in a bowl or food processor, until thoroughly combined.
- Transfer to a ramekin or small serving dish and refrigerate for about 10 minutes.
PAN-SEARED HALIBUT WITH BLOOD ORANGE BUTTER SAUCE
Although I ate my first blood orange quite simply, I've since experimented with other preparations. This lovely butter sauce is wonderful over grilled or pan-seared fish--halibut, salmon, striped bass or snapper especially.
Provided by Alejandra Ramos
Categories main-dish
Time 30m
Yield 2 servings
Number Of Ingredients 8
Steps:
- For the blood orange butter sauce: Melt 2 pieces of the butter in a heavy-bottomed saucepan over medium heat. Add the shallots and cook, stirring occasionally, until soft and translucent, about 5 minutes.
- Add the orange juice; stir to combine and simmer on medium-low heat until the liquid is reduced by about half, about 5 to 8 minutes.
- Add the remaining 8 pieces of butter, one piece at a time, whisking constantly, until each is fully incorporated. Remove from the heat and season with salt and pepper.
- For the pan-seared halibut: Pat the fillets dry with paper towels. Heat the oil in a stainless-steel or cast-iron skillet over medium-high heat. Place the fish in the skillet, skin-side down, allowing at least 2 inches between the fillets. Cook until the skin is crispy and the fish releases from the pan easily, about 3 minutes. Season the skinless side of the fish with a pinch of salt and pepper, then flip and cook until the fish is just opaque in the center, 5 to 7 minutes.
- Place a few spoonfuls of the Blood Orange Butter Sauce over the fish. Sprinkle with the pomegranate arils and serve.
SWEET ORANGE BUTTER
Yummy as a spread on hot rolls or toast. Makes a great gift. Stores indefinitely in refrigerator. Indicative of man regions for ZWT especially those with citrus crops, pastries to top with fancy flavored butters and those countries who still observe TEA! France, Britain, etc... Note: This has a TON of sugar- thanks to fantastic reviewers I can offer this suggestion- start with 1/4 cup sugar (4Tbsp) - taste a bit and add more sugar to taste!
Provided by Mamas Kitchen Hope
Categories Breakfast
Time 3m
Yield 2 cups, 96 serving(s)
Number Of Ingredients 4
Steps:
- Put all ingredients in bowl and mix until all ingredients are combined.
- Spoon into one or several jars or containers and refrigerate.
- NOTE: This is best made with REAL butter not margarine.
Nutrition Facts : Calories 30.9, Fat 1.3, SaturatedFat 0.8, Cholesterol 3.4, Sodium 9.2, Carbohydrate 5, Sugar 4.9
ORANGE BUTTER
Steps:
- Pulse butter and marmalade in a food processor until combined well. Transfer to a small crock or serving bowl.
ORANGE BUTTER SPREAD
This is a little different to the other orange butter recipes here as it uses less butter and also uses custard powder to help thicken, it's not really thick like a butter but more like a spread. It's really economical & quick to make not to mention tastes great.
Provided by Mandy
Categories Breakfast
Time 15m
Yield 2 cups approx
Number Of Ingredients 6
Steps:
- In a saucepan, combine all ingredients, bring to the boil & let simmer for 5 minutes.
- Pour into warm sterilised jars, seal & label.
- Keep stored in the refrigerator.
ORANGE-BUTTER POUND CAKE
Provided by Amy Auburn
Categories Cake Citrus Breakfast Brunch Dessert Bake Picnic Mother's Day Orange Spring Shower Potluck Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 12
Number Of Ingredients 8
Steps:
- Preheat oven to 325°F. Butter and flour 12-cup Bundt pan. Using electric mixer, beat 1 1/4 cups butter in large bowl until smooth. Gradually add sugar, beating until fluffy. Beat in eggs 1 at a time, then orange juice, orange peel and vanilla. Add flour and salt and beat just until blended. Transfer batter to prepared pan.
- Bake cake until golden and tester inserted near center comes out clean, about 1 hour 5 minutes. Cool cake in pan on rack 10 minutes. Invert cake onto rack; cool completely. (Can be made 1 day ahead. Wrap; store at room temperature.)
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