Orangecreamcheesebread Recipes

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts. , Combine the flour, baking powder, salt and baking soda; add to creamed mixture alternately with orange juice. Fold in walnuts., Transfer to three greased 5-3/4x3x2-in. loaf pans. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks., In a small bowl, beat the cream cheese, orange juice, confectioners' sugar and orange zest until well blended. Chill until serving. Serve with bread.

Steps:

• In a bowl, beat all ingredients until smooth. Store in the refrigerator.

Steps:

• Combine cream cheese and shortening, creaming well.
• Gradually add sugar, beating until light and fluffy.
• Add eggs, beating well after each addition.
• Combine flour, baking powder and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix well after each addition.
• Stir in walnuts and orange peel.
• Pour batter into 2 greased and floured 8-1/2 x 4-1/2 x 3 inch loaf pans.
• Bake at 375 degrees F for 55 minutes or until a wooden toothpick inserted into center comes out clean.
• Let cool in pan for 10 mintues. Then sprinkle orange juice over loaves. Remove to wire rack to finish cooling.

Steps:

• Beat cream cheese, butter or margarine, orange peel, and orange juice until creamy. Beat in confectioner's sugar until blended and smooth.
• Spread about 1 1/2 teaspoons on each cooled cookie. Sprinkle with walnuts.
• Let icing set 1 to 2 hours. Refrigerate in an airtight container with waxed paper between layers up to 1 week.

Steps:

• Place butter in bowl of an electric mixer fitted with the paddle attachment and beat on medium-high speed until fluffy, about 2 minutes. Add cream cheese and beat until well combined and fluffy, about 2 minutes more. Add sugar, orange zest, and salt and beat for 5 minutes.

Steps:

• Blend the cream cheese, butter, orange juice, orange zest, and vanilla in a large bowl, using an electric mixer set at medium speed, until smooth.
• Add the sugar and continue to beat until light and creamy -- about 3 more minutes.
• Add the food coloring and gently stir until the color is uniform.
• Chill the frosting until ready to ice the cupcakes or cake.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease two 8x4 inch loaf pans.
• In a large bowl, stir together the flour, baking powder, baking soda, salt, and white sugar. Mix in the melted butter until the mixture looks crumbly. Stir in the cranberries and oranges. In a separate bowl or large measuring cup, whisk together the eggs, milk, sour cream, vanilla and orange extract. Pour the liquid ingredients into the bowl with the dry ingredients and stir just until blended. Divide the batter evenly between the prepared pans.
• Bake in the preheated oven until a toothpick inserted into the crown comes out clean, about 40 minutes. Cool in the pans for a while, then remove from the pans and place on wire racks to cool completely.

Steps:

• In a large bowl, combine the cracker crumbs, cinnamon, orange zest and butter. Press onto the bottom of a greased 10-in. springform pan. Refrigerate for at least 30 minutes., Prepare orange gelatin according to package directions. Set aside 1/2 cup at room temperature. Chill remaining gelatin until slightly thickened, 40-60 minutes., In a large bowl, beat cream cheese and sugar until smooth. Beat in the milk, orange juice concentrate, lemon juice and vanilla. Beat on medium-high speed 2 minutes longer., In a small bowl, sprinkle unflavored gelatin over cold water; let stand for 2 minutes. Stir in boiling water until gelatin is completely dissolved. Stir into the room-temperature orange gelatin. Stir into cream cheese mixture, then fold in whipped topping. Pour into crust., For topping, in a large bowl, beat whipped topping and sugar. Beat in refrigerated orange gelatin (mixture will be thin). Chill for 30 minutes. Gently spoon over filling (pan will be full). Refrigerate for 8 hours or overnight. Remove sides of pan. Garnish with fruit and lemon balm if desired.

Steps:

• Bake cake as directed in a 9x13 inch pan. When done, use a meat fork to poke holes across the top of the entire cake. Allow to cool.
• In a medium bowl, mix together 1 box gelatin, 1 cup hot water and 1 cup cold water. Pour over top of cake. Refrigerate for 2 to 3 hours.
• Mix remaining box of gelatin, pudding mix, milk and vanilla together. Beat well. Fold whipped topping into this mixture, and spread on top of cake. Chill in refrigerator until serving.

Steps:

• In small bowl, mix all ingredients well.
• Refrigerate at least 1 hour before serving.

Steps:

• In a bowl, beat the cream with a whisk until soft peaks form. Set aside.
• In another bowl, beat the egg whites until soft peaks form. Add the honey and vanilla extract and continue beating until firm peaks form.
• Combine the egg whites mixture to the cream and add the orange juice and orange zest.
• Using a popsicle mold or wax paper cups, fill the molds and insert the popsicle sticks. Place in the freezer overnight and serve.

Steps:

• Preheat the oven to 350 degrees F. In a large mixing bowl, cream the butter and both sugars together with an electric mixer. Beat in the eggs, one at a time, then mix in the orange juice, vanilla, and orange zest. Add the flour, baking powder, salt, orange zest, and vanilla and mix together well. Generously butter and flour a 10 inch bundt pan and scoop the batter into it, smoothing the top with a spatula. Bake for 30 to 35 minutes, or until the sides shrink away from the pan and the center of the loaf springs back. Cool the pan on a rack for 10 minutes, then turn out onto a round platter. Sprinkle a little confectioners sugar over the top of the bread and serve warm or at room temperature, accompanied by small pots of cranberry butter.

Steps:

• Preheat oven to 350 degrees.
• Grease a 13x9" pan very well.
• Stir together flour, granulated sugar and salt in a large bowl.
• Add butter, eggs, orange extract and orange zest.
• Using an electric mixer, beat until well blended.
• Pour batter into a prepared pan and bake for 30 min or until light golden brown and set.
• Remove from oven and cool.
• Spread frosting over completely cooled bars.
• Orange Cream Cheese Frosting:.
• In a large mixing bowl, whip butter and cream cheese together with an electric mixer.
• Gradually beat in the powdered sugar until it is all combined and smooth.
• Beat in the orange zest and juice. I usually don't use all the frosting, just use as much as you like.
• Spread over bars.

Steps:

• Combine the granulated sugar, pecans and orange rind in a bowl; set aside for future use.
• Separate biscuit dough into individual biscuits; then gently separate individual biscuits in half.
• Place a cream cheese square between the 2 halves and pinch sides to seal each back together.
• Dip in butter and dredge in granulated sugar mixture.
• Stand biscuits on edge in a lightly greased 12-cup Bundt pan, spacing evenly.
• Drizzle with remaining butter and sprinkle with remaining granulated sugar mixture.
• Bake at 350 degrees for 45 minutes or until golden.
• Immediately invert onto a serving plate.
• Glaze: Combine powdered sugar and orange juice; stir well.
• Drizzle over warm bread.
• Serve immediately.
• You may omit the cream cheese but still separate biscuits in half and dip as normal in sugar mixture.
• We do a half and half batch.
• There is not a strong orange flavor here.

Steps:

• In a small bowl, mix cookie crumbs and butter; press onto bottoms and up sides of ungreased mini-muffin cups. Freeze 20 minutes., In a small bowl, beat cream cheese, confectioners' sugar and 2 tablespoons cream until smooth. Stir in marmalade; drop by scant tablespoonfuls into cups. Freeze 2 hours or until set., In a double boiler or metal bowl over hot water, melt white chocolate with remaining cream; stir until smooth. Cool slightly. Spoon or drizzle over cups. Sprinkle with pistachios. Freeze, covered, overnight or until firm. Serve frozen.

Steps:

• Combine cream cheese and shortening, creaming well.
• Gradually add sugar, beating until light and fluffy.
• Add eggs, beating well after each addition.
• Combine flour, baking powder, and salt.
• Add flour mixture to creamed mixture alternately with milk.
• Alternate milk and flour mixture ending with flour mixture. Mix well after each addition.
• Stir in walnuts and orange peel.
• Pour batter into 2 greased and floured 8-1/2 x 4-1/2 x 3 inch loaf pans.
• Bake at 375 degrees F for about 55 minutes or until a wooden toothpick inserted into the center comes out clean.
• Let cool in pan for 10 mintues. Then sprinkle orange juice over loaves.
• Remove to wire rack to finish cooling.

Steps:

• Heat oven to 350ºF.
• Beat cake mix, sour cream, orange zest and juice in large bowl with mixer until blended. (Batter will be thick.)
• Spoon into 3 greased and floured mini loaf pans.
• Bake 30 to 35 min. or until toothpick inserted in centers comes out clean. Cool 10 min. Remove bread loaves from pans to wire rack; cool completely.
• Beat cream cheese and spice in medium bowl with mixer until blended. Gradually add sugar, mixing well after each addition; spread onto tops of bread loaves.
• Sprinkle with nuts.