Orange Filling Recipes

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ORANGE CITRUS CAKE FILLING

This is a good filling to use between layer cakes, and is prepared using basically the same method as a lemon pie filling. There should be enough mixture to fill two layers. Prep time includes chilling time.

Provided by Kittencalrecipezazz

Categories     Dessert

Time P3DT3h

Yield 4 cups (approx)

Number Of Ingredients 9



Orange Citrus Cake Filling image

Steps:

  • In a Pyrex or heatproof bowl whisk the eggs very well.
  • Using a whisk stir together sugar, cornstarch and a pinch of salt in a heavy 2-quart saucepan, the whisk in water, orange juice, lemon juice and zest until smooth; bring to a boil over medium heat, whisking constantly.
  • Reduce heat and cook at just a bare simmer whisking constantly for about 2 minutes (the mixture will be thick).
  • Add in HALF of the hot juice mixture into the eggs in a slow stream, whisking continuously.
  • Whisk the egg mixture back into the juice mixture in the saucepan (this is called tempering) cook over medium-low heat whisking just until it reaches a boil.
  • Remove pan from heat and add in butter, mixing until melted.
  • Cover the surface with buttered piece of wax paper (butter side down) and chill until cold about 1 hour.

2 large eggs
3/4 cup sugar
1/4 cup cornstarch
1 pinch salt
3/4 cup water
1/2 cup fresh orange juice
1/4 cup lemon juice
2 -3 teaspoons finely grated orange zest
3 tablespoons butter

ORANGE FILLING

Make and share this Orange Filling recipe from Food.com.

Provided by Traci Jeff Poole2

Categories     Dessert

Time 20m

Yield 1 cup

Number Of Ingredients 6



Orange Filling image

Steps:

  • Mix sugar and corn starch in double boiler.
  • Add beaten egg yolk and orange juice. Cook for 10 - 15 minutes or until thick.
  • Remove from heat, add butter and peel.
  • Cool.
  • Lemon Cream Filling 1 egg yolk, beaten 1/2 cup sugar 2 Tbsp corn starch 1/4 cup lemon juice 1/8 tsp grated lemon peel 1/2 tsp butter 1/2 cup water.
  • Combine yolk, sugar, corn starch, 1/2 cup water, lemon juice, lemon peel and cook in double boiler for 15 minutes. Add butter.
  • Cool.

6 tablespoons sugar
3 tablespoons cornstarch
1 egg yolk
1 cup orange juice
1 tablespoon butter
1/2 teaspoon orange rind, grated

ORANGE CREAM CUPCAKES

Provided by Food Network Kitchen

Categories     dessert

Time 1h40m

Yield 12 cupcakes

Number Of Ingredients 19



Orange Cream Cupcakes image

Steps:

  • Make the cupcakes: Preheat the oven to 350 degrees F and line a muffin pan with 12 cupcake liners. Whisk the flour, baking powder and salt in a medium bowl.
  • Beat the eggs and granulated sugar in a large bowl with a mixer on medium-high speed until pale and fluffy, about 2 minutes. Reduce the speed to medium low; slowly beat in the melted butter, then add the orange zest and vanilla.
  • Beat in the flour mixture in 2 additions, alternating with the milk, beginning and ending with the flour mixture; beat until just combined (do not overmix).
  • Divide the batter evenly among the muffin cups, filling each about two-thirds of the way. Bake until a toothpick inserted into the centers comes out clean, about 18 minutes. Let cool 5 minutes, then remove the cupcakes to a rack to cool completely.
  • Meanwhile, make the frosting: Bring the orange juice to a boil in a saucepan; reduce the heat to medium and simmer until reduced to1 1/2 tablespoons, about 8 minutes. Let cool.
  • Beat the cream cheese in a large bowl with a mixer on medium-high speed until smooth and fluffy. Beat in the butter, a little at a time, until smooth. Reduce the mixer speed to low; sift the confectioners' sugar into the bowl and beat until smooth. Add the vanilla, the cooled orange syrup, orange zest and food coloring and beat on medium speed until combined. Refrigerate until spreadable, about 15 minutes. Spread the frosting on the cupcakes; top with candied orange zest.

1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2 large eggs, at room temperature
2/3 cup granulated sugar
12 tablespoons (1 1/2 sticks) unsalted butter, melted
2 teaspoons finely grated orange zest
1 teaspoon vanilla extract
1/2 cup milk
3/4 cup fresh orange juice (from about
2 oranges)
1 8-ounce package cream cheese, at room temperature
10 tablespoons unsalted butter, cut into pieces, at room temperature
1 cup confectioners' sugar
1/2 teaspoon vanilla extract
2 teaspoons finely grated orange zest
3 drops yellow food coloring (optional)
1 drop red food coloring (optional)
Store-bought candied orange zest, for topping

CANDIED ORANGE

Provided by Food Network Kitchen

Categories     dessert

Time 5h38m

Yield about 2 cups peel

Number Of Ingredients 3



Candied Orange image

Steps:

  • Cut tops and bottoms off of the orange and score the orange into quarters, cutting down only into the peel and not into the fruit. Peel the skin and pith of the orange in large pieces, use the orange for another recipe. Cut the peel into strips about 1/4-inch wide. Put the orange peel in a large saucepan with cold water to cover, bring to a boil over high heat. Then pour off the water. Repeat 1 or 2 more times depending up how assertive you want the orange peels to be. (Test kitchen liked the texture of a 3 time blanch best, it also mellowed the bitterness. But it is a matter of preference.) Remove the orange peels from the pan.
  • Whisk the sugar with 1 1/2 cups water. Bring to a simmer and cook for 8 to 9 minutes (If you took the sugar's temperature with a candy thermometer it would be at the soft thread stage, 230 to 234 degrees F.) Add the peels and simmer gently, reducing heat to retain a simmer. Cook until the peels get translucent, about 45 minutes. Resist the urge to stir the peels or you may introduce sugar crystals into the syrup. If necessary, swirl the pan to move the peels around. Drain the peels, (save the syrup for ice tea.) Roll the peels in sugar and dry on a rack, for 4 to 5 hours. Return to the sugar to store.
  • Cook's Note: One way to use orange peels is to stuff a dried date with a piece of orange peel and almond, then dip the entire thing into dark chocolate.

6 thick-skinned Valencia or navel oranges
4 1/2 cups sugar, plus extra for rolling
1 1/2 cups water

ORANGE SUNSHINE CAKE

Like oranges? You're going to love this cake! There's some work involved in getting it all together, but it's worth it! Very impressive!

Provided by Mirj2338

Categories     Dessert

Time 1h30m

Yield 16 serving(s)

Number Of Ingredients 21



Orange Sunshine Cake image

Steps:

  • Preheat oven to 350 degrees F.
  • Grease three 9 inch round cake pans and line bottom with wax paper cut to fit bottom of pan.
  • In a medium bowl, mix flour, baking powder and salt.
  • In the large bowl of an electric mixer, beat 1 cup butter and 2 cups sugar at medium speed until creamy.
  • Add eggs, one at a time, beating well after each addition.
  • Beat in flour mixture alternately with 3/4 cups orange juice, beating well after each addition.
  • Beat in orange peel.
  • Pour batter evenly into prepared pans.
  • Bake in a 350 degree oven 25 to 30 minutes or until cake tester inserted in center of cakes comes out clean.
  • Remove pans from oven and loosen cakes around edges with a small metal spatula.
  • Turn cakes out onto wire racks; peel off and discard wax paper.
  • Turn cakes, right-side up, and prick all over with a wooden pick.
  • In a small saucepan, melt remaining 2 tablespoons butter, 1/3 cup sugar and 1/4 cup orange juice.
  • Cook, stirring until sugar dissolves.
  • Spoon slowly over warm cakes, letting syrup soak in.
  • Let cakes cook completely.
  • To make the filling, in a small saucepan, mix 1/3 cup sugar and gelatin.
  • Add orange juice.
  • Stir over low heat until gelatin dissolves.
  • Add butter, stir until butter melts.
  • In a small bowl, beat egg yolks; stir in orange mixture; then return mixture to saucepan.
  • Cook over low heat 3 to 5 minutes, stirring until thickened.
  • Cool to room temperature.
  • Beat egg whites with remaining 2 tablespoons sugar until stiff; fold into cooled orange mixture.
  • Refrigerate until very thick but still spreadable, about 10 minutes.
  • Do not chill too long or mixture will set.
  • Use to fill Orange Sunshine Cake.
  • To make the frosting: in the top of a double boiler, mix egg whites, sugar, corn syrup, water and cream of tartar.
  • Beat with an electric mixer or rotary beater over boiling water 7 minutes or until very stiff and glossy.
  • Remove from heat; beat in vanilla.
  • Use to frost Orange Sunshine Cake.
  • To assemble the cake: place one cake layer on cake plate, spread with half the Orange Filling.
  • Top with second cake layer, spread with Frosting.
  • Top with remaining cake layer and spread with remaining Orange Filling.
  • Frost sides of cake with remaining Frosting.
  • Garnish with slivered orange peel, if desired.

3 cups unsifted flour
3 teaspoons baking powder
1/2 teaspoon salt
18 tablespoons unsalted butter or 18 tablespoons margarine, at room temperature,divided
2 1/3 cups sugar, divided
5 large eggs
1 cup orange juice, divided
2 teaspoons orange zest
1/3 cup sugar, plus
2 tablespoons sugar, divided
1 1/2 teaspoons unflavored gelatin
1/4 cup orange juice
1/2 cup unsalted butter or 1/2 cup margarine
2 large eggs, separated
2 egg whites
2/3 cup sugar
3 1/2 tablespoons light corn syrup
2 tablespoons water
1/4 teaspoon cream of tartar
1/2 teaspoon vanilla extract
slivered orange rind (optional)

GRANDMA'S ORANGE ROLLS

Both our two children and grandchildren love these fine-textured sweet rolls. We have our own orange, lime and grapefruit trees, and it's such a pleasure to go out and pick fruit right off the tree. -Norma Poole, Auburndale, Florida

Provided by Taste of Home

Categories     Brunch

Time 40m

Yield 2-1/2 dozen.

Number Of Ingredients 17



Grandma's Orange Rolls image

Steps:

  • In a large bowl, dissolve yeast in water. Add the milk, shortening, sugar, salt, egg and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. , Knead on a lightly floured surface until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Meanwhile, in a small bowl, combine filling ingredients; set aside., Punch dough down; divide in half. Roll each half into a 15x10-in. rectangle. Spread half the filling on each rectangle. Roll up, jelly-roll style, starting with a long end. Cut each into 15 rolls. , Place, cut side down, in two greased 11x7-in. baking pans. Cover and let rise until doubled, about 45 minutes. , Bake at 375° for 20-25 minutes or until lightly browned. In a small bowl, combine the confectioners' sugar, butter, extract and enough milk to achieve desired consistency; spread over warm rolls. Freeze option: Cover and freeze unrisen rolls. To use, thaw in refrigerator overnight. Let rise, covered, in a warm place until doubled, about 1-1/2 hours. Bake and frost rolls as directed.

Nutrition Facts : Calories 156 calories, Fat 6g fat (3g saturated fat), Cholesterol 18mg cholesterol, Sodium 122mg sodium, Carbohydrate 24g carbohydrate (12g sugars, Fiber 0 fiber), Protein 2g protein.

1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110° to 115°)
1 cup warm 2% milk (110° to 115°)
1/4 cup shortening
1/4 cup sugar
1 teaspoon salt
1 large egg, lightly beaten
3-1/2 to 3-3/4 cups all-purpose flour
FILLING:
1 cup sugar
1/2 cup butter, softened
2 tablespoons grated orange zest
GLAZE:
1 cup confectioners' sugar
4 teaspoons butter, softened
1/2 teaspoon lemon extract
4 to 5 teaspoons 2% milk

CREAM CHEESE & ORANGE FILLED ROLLS

Like cinnamon rolls, only with cream cheese filling! You can also make a lemon filling by using lemon zest and lemon juice instead of orange if you prefer. This is a Finnish recipe and Finns don't usually go for very gooey and sweet things - the rolls are subtly sweet and have a fresh orange taste. You can add more sugar to the filling if you like, or try making more of it!

Provided by stormylee

Categories     Yeast Breads

Time 45m

Yield 12 rolls

Number Of Ingredients 14



Cream Cheese & Orange Filled Rolls image

Steps:

  • Crumble yeast into a bowl.
  • Gently heat milk to 37°C
  • Pour milk over yeast and mix until yeast has dissolved.
  • Add sugar, egg, salt, cardamom and melted butter and stir; add about 200 ml of the flour and stir.
  • Add most of the remaining flour and knead dough by hand, adding flour if needed, until the dough is smooth and elastic and no longer sticks to the bowl nor to your hand.
  • Sprinkle some flour on top and cover: let rise for 40 minutes.
  • Mix the filling ingredients together.
  • Lightly flour the baking board and turn the dough on it.
  • Roll dough out to a 35 x 45 cm square.
  • Spread the filling on the dough and roll it up tightly, starting from the longer side of the square.
  • Cut the roll in 12 pieces (preferably at a slant, first cut leaning to the left, the next to the right, the next to the left etc. -> /\/\).
  • Place rolls on a parchmented baking sheet, cover and let rise for 30 minutes.
  • Brush the rolls with beaten egg and sprinkle pearl sugar on top.
  • Bake at 200 C for about 13-15 minutes.
  • Cover the rolls while cooling.

Nutrition Facts : Calories 242.2, Fat 11.3, SaturatedFat 6.7, Cholesterol 64.2, Sodium 287.5, Carbohydrate 28.7, Fiber 1.4, Sugar 0.5, Protein 6.3

250 ml milk
25 g fresh yeast
100 ml sugar
1 egg
1 teaspoon salt
1 teaspoon ground cardamom
100 ml melted butter (about 100 g)
800 -900 ml all-purpose flour
100 g cream cheese, softened
2 teaspoons orange zest
2 tablespoons fresh orange juice
50 ml sugar
1 egg, beaten
pearl sugar

ORANGE CREAM ANGEL FOOD CAKE

Transform boxed angel food cake mix into a mouthwatering masterpiece with creamy orange filling and frosting.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 5h25m

Yield 12

Number Of Ingredients 11



Orange Cream Angel Food Cake image

Steps:

  • Move oven rack to lowest position (remove other racks). Heat oven to 350°F. In extra-large glass or metal bowl, beat cake mix and cold water with electric mixer on low speed 30 seconds. Beat on medium speed 1 minute. Pour into ungreased 10-inch angel food (tube) cake pan. (Do not use fluted tube cake pan or 9-inch angel food pan or batter will overflow.)
  • Bake 37 to 47 minutes or until top is dark golden brown and cracks feel very dry and are not sticky. Do not underbake. Immediately turn pan upside down onto glass bottle until cake is completely cool, about 2 hours.
  • Meanwhile, in 2-quart saucepan, beat egg yolks, sugar, cornstarch, orange juice and salt with wire whisk until blended. Add butter; cook 2 to 3 minutes over medium heat, stirring frequently, until boiling. Boil 3 to 5 minutes, stirring constantly, until thickened and mixture coats the back of a spoon. Immediately pour orange mixture (orange curd) through fine-mesh strainer into medium bowl. Cover with plastic wrap, pressing wrap directly onto surface of orange curd. Refrigerate about 1 hour or until completely chilled.
  • In medium bowl, beat whipping cream on high speed until stiff peaks form. Fold whipped cream and grated orange peel into orange curd.
  • On serving plate, place cake with browned side down. Cut off top 1/3 of cake, using long, sharp knife; set aside. Scoop out 1-inch-wide and 1-inch-deep tunnel around cake. Set aside scooped-out cake for another use. Spoon 1 1/3 cups orange cream into tunnel. Replace top of cake to seal filling. Frost top and side of cake with remaining orange cream. Refrigerate at least 2 hours before serving. Garnish with orange twists. Store covered in refrigerator.

Nutrition Facts : Calories 420, Carbohydrate 51 g, Cholesterol 160 mg, Fat 3 1/2, Fiber 0 g, Protein 5 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 410 mg, Sugar 41 g, TransFat 1/2 g

1 box Betty Crocker™ white angel food cake mix
1 1/3 cups cold water
6 egg yolks
1 cup sugar
2 teaspoons cornstarch
2/3 cup orange juice
Pinch salt
3/4 cup butter or margarine, cut into pieces
1 cup whipping cream
1 tablespoon grated orange peel
Orange peel twists, if desired

ORANGE SWEET ROLLS

Inspired by the All Steak restaurant in Cullman, Alabama, these thinly-rolled, brightly-flavored orange rolls have both zest and juice, giving them an intoxicating aroma and a full burst of sweet citrus flavor.

Provided by Joe Sevier

Categories     Orange     Orange Juice     Alabama     Pastry     Bread     Breakfast     Brunch     Christmas

Yield Makes 12

Number Of Ingredients 17



Orange Sweet Rolls image

Steps:

  • Make the filling:
  • Using an electric mixer on medium-high speed, beat butter, sugar, orange zest, salt, and cardamom, if using, in a large bowl until fluffy.
  • Make and assemble the rolls:
  • Pour 3 Tbsp. warm water (105°F-115°F) into a small bowl. Add yeast and 1 Tbsp. sugar and whisk to combine. Let sit until foamy, about 10 minutes.
  • Using electric mixer on medium-high speed, beat egg yolk, orange juice, oil, salt, and remaining 1 Tbsp. sugar in a large bowl. Add 1 2/3 cups flour and yeast mixture. Beat until dough just comes together. Turn out dough onto a lightly floured surface. Knead several times with floured hands until smooth, about 5 minutes (dough will be sticky).
  • Spray a clean large bowl with nonstick spray. Place dough in bowl and turn to coat. Cover with a towel and let sit in a warm place until doubled in size, about 45 minutes.
  • Spray muffin tin with nonstick spray. Roll dough on a well floured surface to an 1/8"-thick rectangle about 17x14". Spread filling over dough, leaving a 1/2" border on all sides. Starting on 1 long side, roll dough into a tight cylinder. Cut into 12 equal pieces (if it's difficult to cut, chill 15 minutes). Transfer cut side up to prepared muffin tin. Cover with a towel and let sit in a warm, draft-free place until risen, 30 minutes, or chill overnight. If chilling, let sit at room temperature 2 hours to rise before baking.
  • Preheat oven to 350°F. Bake rolls, rotating pans halfway through, until lightly browned on top, 15-18 minutes. Let cool in pan 5 minutes, then invert onto a platter to serve.

For the filling:
1/2 cup (1 stick) unsalted butter, softened
1/2 cup sugar
1 tablespoon finely grated orange zest
1/8 teaspoon kosher salt
Pinch of ground cardamom (optional)
For the rolls:
1 (1/4-ounce) envelope active dry yeast (about 2 1/4 teaspoons)
2 tablespoons sugar, divided
1 egg yolk, lightly beaten, room temperature
1/3 cup fresh orange juice
2 tablespoons melted coconut oil, cooled, or vegetable shortening
1/2 teaspoon kosher salt
1 2/3 cup cups all-purpose flour, plus more for surface
Nonstick vegetable oil spray
Special Equipment
A 12-cup standard muffin tin

ORANGE FLUFF FROSTING / FILLING

Make and share this Orange Fluff Frosting / Filling recipe from Food.com.

Provided by Alia55

Categories     Dessert

Time 15m

Yield 850 mL

Number Of Ingredients 4



Orange Fluff Frosting / Filling image

Steps:

  • In a heavy saucepan, heat the orange juice and marshmallows, over medium-low heat till marshmallows melt.
  • Cool until it thickens a little.
  • Whip cream and fold orange juice mixture into cream.
  • Add food coloring if desired.

Nutrition Facts : Calories 1.6, Fat 0.1, SaturatedFat 0.1, Cholesterol 0.4, Sodium 0.2, Carbohydrate 0.2, Sugar 0.1

250 ml orange juice
20 large marshmallows, quartered
250 ml whipping cream
food coloring, if desired

CHOCOLATE, ORANGE, AND CHESTNUT PAVé

Yield Serves 8

Number Of Ingredients 11



Chocolate, Orange, and Chestnut Pavé image

Steps:

  • In a large metal bowl set over a pan of barely simmering water melt butter and chocolate, stirring occasionally, until smooth and remove bowl from heat. Stir in zest and cool completely. In a bowl with an electric mixer beat cream until it just holds stiff peaks. Whisk about one fourth of cream into chocolate mixture to, lighten and fold in remaining cream gently but thoroughly.
  • Line an oiled terrine or loaf pan, 10 by 4 1/2 by 3 inches (7-cup capacity), with plastic wrap. Pour in half of chocolate orange filling, smoothing top, and freeze 5 minutes.
  • In a small metal bowl set over a pan of barely simmering water melt white chocolate, stirring occasionally, until smooth and remove bowl from heat. Stir in chestnuts and rum gently and cool completely. In a bowl with an electric mixer beat cream until.it just holds stiff peaks. Fold cream into white chocolate mixture.
  • Pour chestnut rum filling over chocolate orange layer, smoothing top, and freeze 5 minutes. Pour in remaining chocolate orange filling, smoothing top, and chill, covered with plastic wrap, overnight. Pavé may be made 2 days ahead and chilled, covered.
  • Discard plastic wrap from top and invert pavé onto a plate. Discard remaining plastic wrap. Garnish pavé with chestnut slices, "paté" pears, and candied orange.
  • Pour some ginger crème anglaise onto 8 dessert plates and top with a 1/2-inch-thick slice of pavé.

8 tablespoons unsalted butter, cut into pieces
1 1/2 pounds fine-quality bittersweet chocolate (not unsweetened)
2 teaspoons freshly grated orange zest (from about 1 1/2 navel oranges)
1 3/4 cups well-chilled heavy cream
6 ounces fine-quality white chocolate
1 1/4 cup chopped vacuum-packed chestnuts (about 1 ounce)
3 teaspoons dark rum
1/4 cup well-chilled heavy cream
Garnish: chestnuts in dark and light syrup*, sliced, "paté" pears*, and candied orange halves*, sliced
Accompaniment: ginger crème anglaise
*available at specialty food shops

DATE ORANGE FILLING FOR HAMANTASCHEN

Categories     Citrus     Fruit     Dessert     Quick & Easy     Purim     Orange     Date     Kosher     Gourmet     Fat Free     Vegan     Vegetarian     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added

Yield Makes 1 1/2 cups

Number Of Ingredients 6



Date Orange Filling for Hamantaschen image

Steps:

  • In a food processor blend together all filling ingredients except water until an almost smooth, jamlike consistency. If date mixture is very dry blend in water, 1 tablespoon at a time. Filling may be made 2 days ahead and chilled, covered.

1 1/4 cups packed pitted dates (about 10 ounces)
1 teaspoon packed finely grated fresh orange zest
1/3 cup fresh orange juice
3/4 teaspoon cinnamon
1/4 teaspoon almond extract
1 to 2 tablespoons water if necessary

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HOMEMADE ORANGE ROLLS RECIPE | THE RECIPE CRITIC
Preheat the oven to 180C / 350F / 160C fan forced and grease a 9x13 inch baking tray with butter. Roll the dough out on a lightly floured surface to a large rectangle, about 12x14 inches. Evenly spread the filling over the dough leaving 1 inch on the longest side uncovered.
From therecipecritic.com


ORANGE CREAM FILLING RECIPE | MYRECIPES
Instructions Checklist. Step 1. Bring first 4 ingredients to a boil in a 3-quart saucepan over medium heat, whisking constantly. Boil, whisking constantly, 1 minute or until thickened. Remove from heat; whisk in butter and remaining ingredients until smooth. Pour into a bowl; cover and chill at least 4 hours. Advertisement.
From myrecipes.com


10 BEST ORANGE CREAM CAKE FILLING RECIPES | YUMMLY
baking chocolate, cream, kefir, Orange, poppy seeds, orange cake mix and 2 more Easter Chocolate Cake, a Recipe from Patrick Roger On dine chez Nanou unsalted butter, egg, butter, cream, orange, cocoa powder, honey and 8 more
From yummly.com


FLORIDA ORANGE FILLING RECIPE BY SOUTHERN.CROCKPOT | IFOOD.TV
Florida Orange Filling. By: Southern.Crockpot. Custard Orange Cake. By: Nickoskitchen. Candied Orange Peel. By: RebeccaBrandRecipes. 1938 Orange Cake Depression Era Recipe. By: LeGourmetTV. Orange Jelly With Tropical Fruits / Easy Dessert Recipe . By: Nickoskitchen. Orange and Chai Spice Cake Easy to make Dessert Recipe Beat Batter Bake With Priyanka. …
From ifood.tv


ORANGE FILLING RECIPE BY HEALTHYCOOKING | IFOOD.TV
Orange Filling. By: Healthycooking. Orange Julius. By: Copykat. How To Make A Tripical Orange Smoothie. By: videojug. Orange and Chai Spice Cake Easy to make Dessert Recipe Beat Batter Bake With Priyanka. By: RajshriFood. Custard Orange Cake . By: Nickoskitchen. Candied Orange Peel. By: RebeccaBrandRecipes. Orange Jelly With Tropical Fruits / Easy …
From ifood.tv


ORANGE FILLING (VRP 040) - VINTAGE RECIPE PROJECT
There are lots of fun recipes to read in the box this recipe for Orange Filling was with. Click here to view all of Vintage Recipe Box 40 recipes and to learn more about the history of the recipes and the recipe box. Learn more about the History of Food and view the background of dishes and brands, read through recipe roundups, and more.
From vintagerecipeproject.com


FRUIT FILLING - ORANGE FILLING
Fruit Filling. 1/2 pound single or mixed fruit 1 cup water. 1 cup sugar. 1 teaspoon vanilla. Chop the fruit fine and boil in the water, if necessary, until tender. Add sugar and cook slowly until smooth and thick.
From chestofbooks.com


BLOOD ORANGE BARS (SWEET, TANGY, & CREAMY) | KITCHN
Pour the blood orange filling onto the warm crust. Bake until light brown around the edges, set in the middle, and the top appears relatively dry, 20 to 25 minutes. Let cool on a wire rack for 1 hour. Refrigerate until chilled, at least 1 hour more. Generously dust the bars with powdered sugar. Run a knife around the edges of the slab. Grasping the parchment or foil …
From thekitchn.com


ORANGE CAKE WITH ORANGE FILLING AND ORANGE BUTTERCREAM FROSTING
Bake in preheated 375 degrees F oven about 30 minutes (or until cake tests done). Cool five minutes and remove from pans. When cool, spread Orange Filling between layers and frost top and sides with Orange Buttercream Frosting. ORANGE FILLING: Combine sugar, cornstarch, orange rind and salt in heavy saucepan.
From cdkitchen.com


ORANGE FILLING | PREMIUM FOODS CO LTD | INGREDIENTS NETWORK
Premium Foods Co. Ltd. offers a bakery products which includes orange filling. It belongs to retail products category. Ingredients: sugar, modified strach, citric acid added preservative, artificial colors and nature-identical. Flavour. Application: can be consumed with a mincemeat as bakery, cake and cookie decoration, etc. Contact us for more ...
From ingredientsnetwork.com


ORANGE RECIPES | ALLRECIPES
Orange Cookies. Orange supremes (segments with the pith removed) garnished with green onions in a shallow white bowl. Orange Salad. 3912504.jpg. Orange Smoothies. Portokalopita (Greek Orange Phyllo Cake) Orange Desserts. 2921881.jpg. Orange Extract and Oil.
From allrecipes.com


ORANGE FROSTING RECIPE FOR CAKES AND CUPCAKES - THE SPRUCE EATS
Use this flavorful orange frosting to frost cupcakes, a Bundt cake, or a simple birthday layer cake. For deeper flavor, use orange juice concentrate and omit the orange juice and zest. For a more vivid color, add a few drops of orange food coloring. If you'd like a boozier flavor, add a tablespoon or two of an orange liqueur such as Cointreau ...
From thespruceeats.com


ORANGES 101: HEALTH BENEFITS AND NUTRITION FACTS
Folate: 9% of the DV. Calcium: 5% of the DV. Potassium: 5% of the DV. Like most fruits, oranges mainly comprise carbs and water, contain very little protein and fat, and are relatively low in ...
From healthline.com


ORANGE CAKE RECIPES | BBC GOOD FOOD
Moroccan orange & cardamom cake. A star rating of 4.3 out of 5. 20 ratings. Replace sugar with xylitol and swap butter and oil for a puréed whole orange in this light and zesty cake, with ground almonds and polenta.
From bbcgoodfood.com


THE BEST ORANGE ROLLS RECIPE - TASTES BETTER FROM SCRATCH
How to Make Orange Rolls: Proof the yeast: In a small bowl, add water, yeast and sugar. Let rest for 15 minutes. Make the dough: In a large mixing bowl fitted with a dough hook, add eggs, butter, salt, flour and yeast mixture. Knead and rest 3x: knead with your mixer on medium speed for 3 minutes. Cover bowl with a towel and let dough rest for ...
From tastesbetterfromscratch.com


29 ORANGE FOODS THAT EXIST IN THE WORLD - WHATEATLY
Below is the list of orange foods that exist throughout the world and what they have to offer to us: 1. Persimmon fruit: Persimmon is an edible fruit of the genus diospyros. The Japanese or Asian persimmon is the most widely cultivated. The persimmon fruit is round, orange and sweet and in taste.
From whateatly.com


ORANGE FILLING RECIPE BY CHEF.PIERRE | IFOOD.TV
Orange Filling. By: chef.pierre. Maple Walnut Ice Cream. By: LeGourmetTV. Flourless Maple Cake With Maple Icing Recipe - Keep Calm Bake On. By: LeGourmetTV. Laura Secord Butter Tart Recipe. By: LeGourmetTV. Eggnog Crumb Cake. By: LeGourmetTV. Maple Milk Chocolate Cake With Maple Milk Chocolate Sauce. By: LeGourmetTV. Entreé Cake - Spliced - Viewer …
From ifood.tv


ORANGE PIE - THIS IS NOT DIET FOOD
How to Make Orange Pie: Preheat oven to 325F. Bake pie crust for 15 minutes. Set the pie crust aside to cool slightly while you prepare the filling. Pour the sweetened condensed milk and egg yolks into a large mixing bowl. Whisk until the egg yolks are all beaten. Add the orange juice concentrate, lime juice and orange zest to the bowl.
From thisisnotdietfood.com


    #30-minutes-or-less     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #occasion     #north-american     #low-protein     #healthy     #desserts     #fruit     #american     #cakes     #dietary     #low-sodium     #cake-fillings-and-frostings     #low-in-something     #citrus     #oranges     #number-of-servings

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