Orange Surprise Recipes

Steps:

• Mix together crackers, butter and sugar.
• Press in a 13x9-inch baking dish. (Save a little bit of the crumbs for top).
• Refrigerate this while making rest of recipe so it becomes firm.
• Fold the rest of ingredients together.
• Spread over crumbs in dish.
• Top with remaining crumbs.
• Refrigerate until ready to serve.

Steps:

• Dissolve jelly in hot water and cool to room temperature, stir in orange juice and then yoghurt until smooth.
• Refrigerate until mixture begins to set.
• Remove from fridge & whip until mixture is foamy.
• Beat cream, until fluffy and fold into mixture.
• Spoon into serving glasses & refrigerate until mixture is set, garnish with orange or lemon segments & somw whipped cream.

Steps:

• Place doughnut in an attractive serving bowl. Top with a generous scoop of ice cream. Spoon marmalade over ice cream, and pour liqueur on top. Top with whipped cream and enjoy.

Steps:

• Mix jello and puddings (dry).
• Add jello and puddings to 3 cups boiling water.
• Cook to a rolling boil, stirring for 4 minutes.
• Cool completely.
• Drain oranges and fold in gently.
• Fold in Cool Whip.
• Refrigerate.

Steps:

• Boil 2 cups of water and add to Jello till dissolved.
• In blender add Jello mixture to cream cheese, (let cream cheese soften 10-15 minutes). Blend Jello mixture and cream cheese together till combined.
• In separate bowl whip 2 packages of Dream Whip according to instructions on box.
• Fold Dream Whip mixture into Jello/cream cheese mixture.
• Add crushed pineapple and mix well.
• Pour into 9x13-inch baking dish and refrigerate overnight.

Steps:

• To make the sorbet, in a small saucepan, warm 1/2 cup (125 ml) of the orange juice and the 2/3 cup (130 g) sugar, stirring until the sugar completely dissolves. Pour the mixture into a medium bowl and add the remaining orange juice and the orange-flavored liqueur. Cover and refrigerate until thoroughly chilled.
• Using a spoon, scrape out the membranes and any remnants of pulp from 8 of the most attractive juiced orange halves. Slice a small disk off the bottom of each half so it sits upright without wobbling.
• Freeze the sorbet mixture in an ice cream machine according to the manufacturer's instructions.
• To serve, spoon the just-churned sorbet into the orange halves, filling each to about 1/2 inch (1.5 cm) from the top. Place the filled orange halves on a baking sheet and freeze until firm.
• Preheat the oven to 450°F (230°C).
• To make the meringue, in a stand mixer fitted with the whip attachment (or in a bowl by hand), whisk the egg whites on low speed until frothy. Increase the speed to high and continue whisking until the whites just begin to hold their shape. Gradually sprinkle in the 1/2 cup (100 g) sugar and whisk until the whites are stiff and shiny. Whisk in the vanilla.
• Spoon the meringue onto the sorbet-filled orange halves, dividing it evenly, and bake until the meringue is nicely browned, about 5 minutes. Serve right away.
• Storage
• Before baking, the meringue-topped oranges can be kept in the freezer for up to 8 hours.
• Variation
• You can make this dessert using tangerines or regular oranges instead.

Steps:

• Allow egg whites to stand at room temp for 30 minutes.
• Preheat oven to 325°F Line two large cookie sheets with foil or parchment paper; set aside.
• In a medium mixing bowl, combine egg whites, vanilla, and cream of tarter.
• Beat with an electric mixer on medium speed until soft peaks form (tips curl).
• Gradually add the sugar, 1 tablespoon at a time, beating on high speed until stiff peaks form.
• Drop mixture by rounded teaspoons 1 ½ inches apart onto prepared cookie sheets.
• Press one candy piece into each.
• With a knife or narrow spatula, swirl meringue over candy to cover.
• Sprinkle with orange sugar.
• Bake both sheets on separate racks in preheated oven for 15 minutes.
• Turn off oven and let cookies dry in oven with door closed for 1 hour.
• Transfer cookies to wire rack and let cool completely.
• To store: Place cookies in layers separated by waxed paper in an airtight container.
• Store at room temp for up to 3 days.

Steps:

• Heat the oil in a frying pan and add the frozen okra. Reduce heat to medium, cover and cook until the okra is thawed. (The thawing okra will add about half a cup of liquid to the pan. If it doesn't, then add some water, if needed.).
• Add ginger, lemon zest and Shoyu, stir and cook uncovered until almost dry.
• Add orange juice and honey. Stir frequently, turning okra to coat it well. Cook until sauce is reduced and has become sticky. Remove from heat and serve.