ORANGE CREAM MILKSHAKE
Our family loves milkshakes in the summer to cool off. The creamy orange flavor of this shake was a big hit.
Provided by Nancy Feist
Categories Drinks Recipes Shakes and Floats Recipes
Time 15m
Yield 2
Number Of Ingredients 3
Steps:
- In a blender combine milk, ice cream and orange juice concentrate. Blend until smooth. Pour into glasses, garnish with an orange slice and serve.
Nutrition Facts : Calories 157.3 calories, Carbohydrate 22.9 g, Cholesterol 23.4 mg, Fat 5.9 g, Fiber 0.5 g, Protein 4.1 g, SaturatedFat 3.6 g, Sodium 59.4 mg, Sugar 21.7 g
ORANGE PECANS
Provided by Deborah Thomas-Gruby
Categories Quick & Easy Low Sodium Orange Pecan Bon Appétit Florida
Yield Makes about 4 cups
Number Of Ingredients 4
Steps:
- Line cookie sheet with waxed paper. Bring first 3 ingredients to boil in heavy large saucepan over medium heat, stirring constantly. Boil 30 seconds. Stir in pecans. Spread pecans on waxed paper. Cool completely. Separate pecans if necessary. (Can be prepared up to 1 week ahead. Store in airtight container.)
ORANGE PECAN SHAKE (RAW FOOD)
This recipe comes from the 2004 cookbook, Raw Foods for Busy People! Preparation time does not include the time needed for raisins to soak in the OJ!
Provided by Sydney Mike
Categories Shakes
Time 5m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- In a small bowl combine raisins & orange juice & let set for several hours.
- After raisins have soaked, place all ingredients in the bowl of a blender & process until smooth.
- Pour into a tall glass & ENJOY!
Nutrition Facts : Calories 827.1, Fat 40.5, SaturatedFat 3.6, Sodium 17.5, Carbohydrate 122.9, Fiber 14.7, Sugar 86, Protein 8.6
ORANGE-PECAN-SPICE POUND CAKE
This cake is from Southern Living's December 2002 issue. It would be a fabulous addition to a dessert buffet.
Provided by SharleneW
Categories Dessert
Time 1h55m
Yield 1 10inch tube cake, 10-12 serving(s)
Number Of Ingredients 20
Steps:
- Sprinkle 1 1/4 cups finely chopped pecans into a generously buttered 10-inch tube pan; shake to evenly coat bottom and sides of pan. (The food processor is great for chopping those nuts!)
- (Excess nuts will fall to bottom of pan. Make certain nuts are in an even layer in bottom of pan.) Set aside. Preheat oven to 300°F.
- Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well.
- Add eggs, 1 at a time; beating until blended after each addition.
- Combine flour, salt and baking powder; add to butter mixture alternately with milk, beginning and ending with flour mixture.
- Beat at low speed until blended after each addition.
- Stir in remaining 3/4 cup pecans, grated orange rind, cinnamon, nutmeg, and next 4 ingredients.
- Spoon batter evenly into prepared pan.
- Bake at 300°F for about 1 1/2 hours or until wooden pick inserted in center comes out clean.
- While cake is baking, prepare Orange Syrup (see below).
- Cool in pan on wire rack for 20 minutes.
- Remove cake from pan; invert cake, pecan crust-side-up onto a wire rack.
- While cake is cooling, bake Glazed Pecan Halves (see below).
- Brush top and sides of pound cake gently several times with hot Orange Syrup, using a pastry brush and allowing cake to absorb the Orange Syrup after each brushing. (Do not pour syrup over the cake).
- Let cake cool completely on wire rack.
- Arrange Glazed Pecan Halves around top of cake, if desired, or place on each piece as they are served.
- For Orange Syrup: Remove rind from orange with a vegetable peeler, being careful not to get the bitter white pith.
- Set orange rind aside.
- Squeeze orange to get 1/2 cup juice.
- Combine orange rind, juice and sugar in a small saucepan and cook over low heat, stirring until sugar dissolves.
- Bring mixture to a boil over medium high heat, and boil 2 minutes.
- Makes about 1 cup.
- For Glazed Pecan Halves: Combine pecan halves and corn syrup, stirring ot coat pecans.
- Line a 15- x 10-inch jellyroll pan with parchment paper; coat with cooking spray.
- Arrange pecan halves in an even layer in a pan.
- Bake at 350°F for 12 minutes; stir using a rubber spatula.
- Remove from oven, stir, arrange in an even layer on wax paper and let cool completely.
CREAMY ORANGE SHAKE
No ice cream is required for this refreshing milk shake.
Provided by Martha Stewart
Categories Food & Cooking Drink Recipes
Time 5m
Number Of Ingredients 4
Steps:
- Squeeze 1 to 2 oranges to yield 1/2 cup juice. Combine juice, 1/4 cup milk, and 1 tablespoon sugar in a blender, and add 1 cup ice cubes. Blend until mixture is smooth and frothy. Pour into a tall glass, and serve immediately.
ORANGE-PECAN SCONES
Light and moist, these are perfect for breakfast or with afternoon coffee. Recipe is from Fields of Greens. Variation included for Apricot-Walnut Scones
Provided by cookiedog
Categories Scones
Time 50m
Yield 8 scones, 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 400°F Plump the currants in the orange juice. Sift the dry ingredients together. Cut the butter into small pieces and cut it into the dry ingredients using a pastry blender or 2 knives until it resembles coarse meal. Add the currants and juice.
- Stir the zest into the buttermilk, add it to the dry ingredients, and stir until the mixture is moistened.You may need to add a little more buttermilk. Do not overmix.
- Turn the dough out onto a floured board and gently form into a round about 1 inch high. Cut the round into 8 wedges and place 1 inch apart on a baking sheet stacked on top of another sheet. (The double pan is necessary to keep the bottoms from browning too quickly.) Whisk the egg yolk and milk together and lightly brush the scones with the mixture. Sprinkle with the pecans. Bake until the scones are ligthly browned, about 20 minutes.
- VARIATION: Apricot-Walnut Scones: Chop 1/2 cup dried apricots into small pieces and use them in place of the currants. Plump the apricots in the orange juice and prepare the scones as directed, substituting walnuts for the pecans.
Nutrition Facts : Calories 370.8, Fat 15.2, SaturatedFat 7.9, Cholesterol 52.3, Sodium 308.1, Carbohydrate 52.9, Fiber 2.2, Sugar 15.6, Protein 6.7
ORANGE PECAN CAKE
This is a very rich cake with Grand Marnier poured into it.
Provided by Carol
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Yield 14
Number Of Ingredients 14
Steps:
- Stir together the flour, baking powder, baking soda, and salt.
- In a large bowl, cream the butter or margarine, 3/4 cup granulated sugar, and brown sugar. Beat in eggs, then add vanilla, sour cream, and orange rind. Beat the flour mixture into the creamed mixture. Stir in the pecans. Pour the batter into a greased and floured tube pan.
- In a small bowl, mix together the remaining 1/4 cup sugar, the orange juice, and the liqueur.
- Bake at 350 degrees F (175 degrees C) for 1 hour, or until it tests done with a toothpick. Pour the orange juice mixture over the hot cake. Transfer to a rack to cool.
Nutrition Facts : Calories 315.8 calories, Carbohydrate 41.9 g, Cholesterol 51.2 mg, Fat 15.1 g, Fiber 1.1 g, Protein 3.8 g, SaturatedFat 6.9 g, Sodium 181.9 mg, Sugar 27.3 g
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