ORANGE-COFFEE FLAN
Orange zest and cinnamon give rich, deep flavor to this Latin American classic that gets a pleasant nudge of bitterness from instant espresso.
Provided by Food Network Kitchen
Categories dessert
Time 3h20m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Heat the sugar in a medium saucepan over medium heat until it begins to melt. Cook, swirling the pan but not stirring, until deep amber, about 10 minutes. Stir in the orange zest and cook 30 seconds. Pour into a 9-inch-round cake pan; tilt to coat. Let harden, about 10 minutes.
- Preheat the oven to 350 degrees F. Dissolve the espresso powder in 1 tablespoon warm water in a large bowl. Whisk in the eggs. Add the sweetened condensed milk, half-and-half, vanilla, cinnamon and 1/8 teaspoon salt; whisk until smooth. Pour the mixture through a fine-mesh sieve into the cake pan.
- Loosely cover the cake pan with foil (do not let the foil touch the custard). Line a roasting pan with a kitchen towel and set the cake pan on top. Transfer to the oven and fill the roasting pan with hot water, about halfway up the side of the cake pan. Bake until the flan is set but still wobbly in the center, 1 hour, 30 minutes to 1 hour, 45 minutes. Remove from the oven and let cool in the water bath, about 1 hour. Remove from the water, cover with plastic wrap and chill at least 8 hours.
- Run a knife around the edge of the pan to loosen the flan; let sit 20 minutes. Invert the flan onto a rimmed plate and unmold, letting the caramel drip out. Cut into wedges.
ORANGE COFFEE
Make and share this Orange Coffee recipe from Food.com.
Provided by Dorel
Categories Beverages
Time 5m
Yield 30 serving(s)
Number Of Ingredients 4
Steps:
- Mix all together.
- For 1 cup coffee, place 2 rounded teaspoons in a cup and fill with hot water.
Nutrition Facts : Calories 44, Fat 1.1, SaturatedFat 0.7, Cholesterol 4.1, Sodium 16.4, Carbohydrate 7.2, Sugar 6.6, Protein 1.3
ORANGE COFFEE LIQUEUR
Make and share this Orange Coffee Liqueur recipe from Food.com.
Provided by Marg CaymanDesigns
Categories Beverages
Time P1m13DT15m
Yield 1 quart
Number Of Ingredients 4
Steps:
- Wash and dry the orange thoroughly.
- Using the sharp end of a paring knife, prick the skin of the orange all over.
- Insert the 44 coffee beans into the orange.
- Place the orange in a 1 1/2 quart canning jar.
- Add the sugar cubes and vodka.
- Close the lid making sure the cover is tight.
- Turn the jar upside down.
- Shake for at least a minute or two to help dissolve the sugar.
- Store in a cool, dry spot away from the heat and moisture of a kitchen.
- Each day, shake the jar until the sugar is totally dissolved.
- Allow to set for the entire 44 days until the vodka turns to a pale lovely orange color and has a coffee-orange fragrance.
- To use, remove the orange and coffee beans. Strain the liquid through a fine-meshed sieve into pretty clear bottles or a clear glass decanter.
- Serve in small liqueur glasses at room temperature or slightly chilled. You can also add it to white wine. Makes a nice accompaniment to winter fruit or fruit compotes or alone as an after-dinner drink.
Nutrition Facts : Calories 2533.1, Fat 0.2, Sodium 8.9, Carbohydrate 122.8, Fiber 4.4, Sugar 118.3, Protein 1.7
COFFEE ANGEL FOOD CAKE
Steps:
- Move oven rack to lowest position. Preheat oven to 350 degrees F.
- Combine the water, Mexican coffee flavored liqueur, and instant coffee in a medium mixing bowl. Stir until coffee crystals have dissolved.
- Add cake mix and cocoa powder and using an electric hand mixer, beat on low speed for 30 seconds; then beat on medium speed for 1 minute. Pour into an ungreased 10 by 4-inch tube pan. Bake in preheated oven for 37 to 47 minutes or until top is a dark golden brown, cracked, and not sticky.
- Remove from oven and immediately turn pan upside down onto a bottle until cooled completely. Run knife around edges of pan and remove cake from pan.
- For the icing: Whisk together all ingredients in a medium mixing bowl until smooth. Pour icing evenly over the top of the cake letting it run down the sides of the cake. Let icing set for 1 hour. Slice cake and serve garnished with orange zest.
ORANGE COFFEE CAKE
Provided by Food Network
Number Of Ingredients 14
Steps:
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- Topping Instructions Combine brown sugar, orange zest, cinnamon, and flour in bowl. Cut in butter until mixture is crumbly. Set aside. Batter Instructions Combine dry ingredients in large mixing bowl. In a separate bowl, whisk together orange juice, orange zest, milk, oil, and egg. Add to dry ingredients and gently stir until just mixed. Place batter in greased 8-inch baking pan and sprinkle the topping on top. Bake at 375 degrees F for about 25 minutes or until cooked through.
ORANGE COFFEE COCKTAIL
Provided by Sandra Lee
Time 5m
Yield 1 serving
Number Of Ingredients 4
Steps:
- Combine coffee liqueur and vodka in a coffee glass. Top off with coffee, float heavy cream on top, and serve hot.
ORANGE-RASPBERRY COFFEE CAKE
Combine raspberry jam and fresh raspberries for a filling with some oomph and then top the coffee cake with an orange-spiked crumb and an orange juice-based glaze.
Provided by Food Network Kitchen
Time 1h50m
Yield 8
Number Of Ingredients 19
Steps:
- Put the flour, brown sugar, orange zest, cinnamon and salt in a small bowl and stir to combine. Add the butter and mix thoroughly with your fingers or a fork until all of the butter has been evenly distributed and incorporated into the flour. Form into small to medium clumps with your fingers.
- Preheat the oven to 350 degrees F. Butter an 8-inch square cake pan.
- Whisk together the flour, baking powder, baking soda and salt in a small bowl.
- Beat together the butter and granulated sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs 1 at a time, beating well after each addition. Beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the sour cream, beginning and ending with the flour, beating until just incorporated.
- Spoon half of the cake batter (it will be very thick) into the prepared pan and smooth with an offset spatula. Dollop the jam on top and carefully smooth with the spatula. Sprinkle the raspberries on top. Spoon the remaining cake batter on top and smooth the top. Sprinkle on the crumb topping.
- Bake until the cake and topping are golden brown and a toothpick inserted into the center of the cake comes out clean, about 1 hour. Let cool in the pan 20 minutes, then invert onto a plate; invert back onto a rack to cool completely.
- When the cake is cool, whisk together the confectioners' sugar and orange juice in a medium bowl until smooth. Drizzle the glaze over the cake and let set.
ORANGE-CINNAMON COFFEE
Provided by Food Network
Time 20m
Yield 2 servings
Number Of Ingredients 7
Steps:
- Stud the strip of orange peel with whole cloves, 2 inches apart. In a copper saucepan, place the orange peel, cinnamon sticks, and both liqueurs. Warm them, then stick the end of the orange peel with a fork and hold it up over the pan. Light the liqueur on fire, then using a small ladle, pour the liqueur over the orange peel starting at the top. Let the liqueur drizzle down, spiraling down into the pan. Continue ladling for a few minutes. Douse the flame with a little coffee. Place the orange peel and cinnamon sticks on a side plate. Divide the liquid into 2 glasses, then top them off with more coffee. Garnish with whipped cream and the reserved cinnamon sticks.
COFFEE ANGEL FOOD CAKE
This is my marathon-running dad's favorite cake (and he's always watching what he eats). I was asked to make Mayor Daley's birthday cake after he was having some heart concerns, so an orange version of this was the winner. One of the guests to arrive late was President Bill Clinton, who I got to sit with and talk to.
Provided by Food Network
Categories dessert
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Make the Cake: Preheat the oven to 375 degrees F.
- In a mixer fitted with a whisk attachment (or using a hand mixer), whip the egg whites until foamy. Add the cream of tartar and salt and continue whipping until soft peaks form. With the mixer running, gradually add 1 cup of the sugar and continue whipping until stiff and the sugar has dissolved, about 30 seconds.
- In a small bowl, stir together the hot water and instant coffee to make coffee extract.
- Using a sieve over a large bowl, sift the remaining 1/2 cup sugar with the pre-sifted cake flour 3 times, to aerate the mixture.
- Fold the flour mixture into the egg whites in batches; then fold in the vanilla and dissolved coffee.
- Spoon the batter into an ungreased 9 or 10-inch tube pan and smooth the top with a rubber spatula. Bake until light golden brown, about 30 to 35 minutes.
- Cool by turning the cake (in the pan) upside down, propped on top of a bottle until it cools to room temperature. Run a long, sharp knife blade, or a butter knife, around the cake to loosen, then knock the cake out onto a plate or work it out with your fingers. The outside crumb of the cake will remain in the pan; exposing the white cake underneath.
- Make the Glaze: Stir the ingredients together until smooth. Add more liquid if too thick or more sugar if too thin. Pour glaze over the top of the cake, letting it drip down naturally. Let glaze set until hard, at least 30 minutes before serving. Serve with vanilla frozen yogurt, so you have a cappuccino in your mouth.
SPICED ORANGE COFFEE
Unleash your inner barista! Break out the grated orange zest, cinnamon and brown sugar to make this Spiced Orange Coffee.
Provided by My Food and Family
Categories Meal Recipes
Time 10m
Yield Makes 8 servings, 1 cup each.
Number Of Ingredients 6
Steps:
- Place coffee, orange zest and cinnamon in filter in brew basket of coffee maker. Place brown sugar in empty pot of coffee maker.
- Add water to coffee maker; brew. When brewing is complete, stir until well blended.
- Pour into 8 large mugs; top each with 2 Tbsp. COOL WHIP.
Nutrition Facts : Calories 70, Fat 1.5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 10 mg, Carbohydrate 13 g, Fiber 1 g, Sugar 10 g, Protein 0 g
LA ORANGE COFFEE
Made with semi-sweet chocolate and creamy whipped topping, this La Orange Coffee is la-lovely departure from your usual cup of joe!
Provided by My Food and Family
Categories Meal Recipes
Time 5m
Yield 1 serving
Number Of Ingredients 4
Steps:
- Add chocolate and liqueur to hot coffee; stir until chocolate is completely melted.
- Top with the whipped topping.
Nutrition Facts : Calories 70, Fat 3.5 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 9 g, Fiber 1 g, Sugar 5 g, Protein 1 g
ORANGE COFFEE CAKE
Another Paula Deen recipe that is so easy thanks to the refrigerated biscuits. The glaze makes them extra delicious! I heated the left overs individually in the microwave for a sweet snack later in the day. These would be great for a pot-luck or brunch.
Provided by cookiedog
Categories Breads
Time 30m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F. Butter a 9-inch round cake pan.
- Separate the biscuit dough into 8 biscuits. Place 1 biscuit in the center of the pan. Cut the remaining biscuits in half, forming 14 half-circles. Arrange the pieces around the center biscuit with cut sides facing in the same direction. Brush melted butter over the tops of the biscuits.
- In a small bowl, combine the walnuts, granulated sugar, and orange zest. Mix well and sprinkle over biscuits. Bake for 20 minutes or until golden brown.
- Meanwhile, in a small bowl combine confectioners' sugar, cream cheese, and orange juice. Blend until smooth adding more orange juice, if needed, to thin. Drizzle glaze over the warm coffee cake and serve.
ORANGE COFFEE CREAM PIE
Prepare your own crust or make this semi-homemade with a pre-made crust for our frozen Orange Coffee Cream Pie recipe. Add orange zest just before serving!
Provided by My Food and Family
Categories Home
Time 4h20m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Mix graham crumbs, sugar and butter; press onto bottom and up side of 9-inch pie plate.
- Dissolve coffee granules in water in small bowl. Beat ice cream, juice concentrate and dissolved coffee in large bowl with mixer until blended. Spoon into crust.
- Freeze 4 hours or until firm. Serve topped with COOL WHIP.
Nutrition Facts : Calories 320, Fat 12 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 35 mg, Sodium 160 mg, Carbohydrate 0 g, Fiber 0.6314 g, Sugar 0 g, Protein 4 g
ORANGE STREUSEL COFFEE CAKE
This recipe came from my sister. She would make this every Christmas morning, and serve it with Mimosas.
Provided by luvcookn
Categories Breads
Time 45m
Yield 1 cake, 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Stir together the flour, sugar, baking powder and salt.
- Stir in orange rind.
- Mix together in separate bowl -- all the wet ingredients.
- Make a well in centre of dry ingredients and add wet ingredients.
- Mix until JUST blended.
- Prepare 8" round cake pan (greased and floured).
- Pour into cake pan.
- Sprinkle with topping.
- Bake at 350 degrees for about 30 minutes or until golden.
ORANGE COFFEE JELLO
I love coffee jello and I love the combination of coffee and orange, so I came up with this. For the orange flavour I used orange essence # 340691. For the sweetener I just made up the amount of 1 tablespoon, but as I used rice syrup and don't make my jello really sweet, I'd suggest that you just make your coffee as sweet as you're used to. For the gelatine I used 3/4 bag of ground gelatine (1 bag is for 2 cups of liquid) which I soaked in the orange essence and two tablespoons water and then stirred into the still hot coffee. As packages of ground gelatine don't seem to be listed, I suggest 5 sheets gelatine which you should soak and dissolve according to package directions. Prep / cook time does not include chilling time.
Provided by Mia in Germany
Categories Gelatin
Time 20m
Yield 2 cups, 2 serving(s)
Number Of Ingredients 7
Steps:
- Prepare 1 1/2 cups strong coffee.
- Sweeten brewed coffee to taste, then add vanilla and orange essence.
- Dissolve gelatine according to package directions.
- Combine dissolved gelatine and coffe.
- Fill two cups or glasses with jello mixture, let cool.
- Chill for at least two hours.
- To serve, whip cream and top each serving with half of the whipped cream.
- Sprinkle with cocoa (you can also use some chopped dark chocolate).
- Enjoy!
ICED ORANGE COFFEE
This was a recent recipe posted in the local paper. I just had to give it a shot, and am very pleased that I did. Now I want to share it with you...
Provided by Mirj2338
Categories Beverages
Time 10m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Place the orange peel,water and sugar in a saucepan.
- Boil for 5 minutes.
- Remove the peel and let the syrup cool.
- Mix the orange juice with the coffee and syrup.
- Add the whipping cream.
- Pour over crushed ice in tall glasses.
Nutrition Facts : Calories 232.4, Fat 7.5, SaturatedFat 4.6, Cholesterol 27.2, Sodium 12.5, Carbohydrate 42, Fiber 1.1, Sugar 39.8, Protein 1.2
ORANGE COFFEE CAKE
This is from the Horn of the Moon cookbook. When I first saw this recipe, I thought using a whole orange was really strange. Try it! It gives the whole cake an amazing orange flavor! Great for breakfast.
Provided by dicentra
Categories Quick Breads
Time 55m
Yield 1 loaf
Number Of Ingredients 9
Steps:
- Preheat oven to 350. Grease a tube pan.
- Squeeze orange and reserve juice.
- Put entire orange into blender along with milk and eggs.
- Blend on high until finely chopped.
- Combine flour and baking soda in a small mixing bowl.
- In a separate bowl, cream together butter and honey.
- Add orange mixture to honey mixture.
- Add flour raisins and nuts. Mix and pour into pan.
- Bake 40-45 minutes, until top springs back.
- Sprinkle reserved juice over hot cake and leave in pan until almost cool.
- Remove from pan and allow to finish cooling. (Yeah, right, like that happens in our house!).
Nutrition Facts : Calories 3582.3, Fat 150.2, SaturatedFat 69.8, Cholesterol 692.6, Sodium 2174.6, Carbohydrate 531.4, Fiber 21.3, Sugar 291.8, Protein 61.6
ORANGE-COFFEE FLAN
Make and share this Orange-Coffee Flan recipe from Food.com.
Provided by CookingONTheSide
Categories Dessert
Time 3h30m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Heat the sugar in a medium saucepan over medium heat until it begins to melt.
- Cook, swirling the pan but not stirring, until deep amber, about 10 minutes.
- Stir in the orange zest and cook 30 seconds.
- Pour into a 9-inch round cake pan tilt to coat.
- Let harden, about 10 minutes.
- Preheat the oven to 350 degrees F.
- Dissolve the espresso powder in 1 T warm water in a large bowl.
- Whisk in the eggs.
- Add the sweetened condensed mil, half-and-half, vanilla, cinnamon and 1/8 t salt whisk until smooth.
- Pour the mixture through a fine-mesh sieve into the cake pan.
- Loosely cover the cake pan with foil (do not let the foil touch the custard).
- Line a roasting pan with a kitchen towel and set the cake pan on top.
- Transfer to the oven and fill the roasting pan with hot water, about halfway up the side of the cake pan.
- Bake until the flan is set but still wobbly in the center, 1 hour, 30 minutes to 1 hour, 45 minutes.
- Remove from the oven and let cool in the water bath, about 1 hour.
- Remove from the water, cover with plastic wrap and chill at least 8 hours.
- Run a knife around the edge of the pan to loosen the flan; let sit 20 minutes.
- Invert the flan onto a rimmed plate and unmold, letting the caramel drip out.
- Cut into wedges.
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