Orangedreamsicle Recipes

Steps:

• Bake cake as needed in 9x13-inch pan.
• When baked and cooled, poke holes all over cake with meat fork.
• Mix large box of Jello with the waters and just let it start to set up.
• Slowly pour over the cooled cake and allow to run into holes all over cake.
• Chill cake until Jello is set.
• In large bowl, cream the cheese until creamy.
• Add the dry Jello powder, pudding mix, milk and the vanilla extract; beat well.
• Fold in Cool Whip.
• Spread on cake and chill until served.
• Enjoy!

Steps:

• Set out Cool Whip to thaw.
• Prepare cake mix according to directions for a 9x13 pan,.
• After the cake is done and you bring out of oven, poke holes throughout the cake with a fork.
• Prepare Orange jello with 1 cup of boiling water and pour over the cake.
• Allow to cool in pan for 30 minutes.
• In a large mixing bowl, mix together with hand mixer (or other) instant vanilla pudding with 1 cup milk.
• Stir in orange and vanilla extracts, mix well.
• Fold in Cool whip Spread over the cake and chill for 2 to 3 hours before serving.

Steps:

• Combine pudding mixes, Jello and water, stirring well.
• Cook over medium heat while stirring constantly until mixture comes to a boil.
• Cool to room temperature.
• Stir in Cool Whip and oranges.
• Chill well.
• NOTE: Even though this recipe is cooked, the vanilla pudding mix is instant.
• It is not a mistake.

Steps:

• Blend 3/4 cup frozen orange or orange-tangerine concentrate with 1/2 cup cold water and 1 cup each vanilla ice cream and ice.

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:

• Make the cupcakes: Preheat the oven to 350 degrees F. Line 18 muffin cups with paper liners. Sift the flour, baking powder and salt into a medium bowl; set aside. Beat the egg whites in a large bowl with a mixer on medium-high speed until stiff peaks form, about 4 minutes; set aside.
• Beat the butter, granulated sugar, egg yolks, orange zest and orange oil in a separate large bowl with a mixer on medium speed until smooth and combined, about 4 minutes. Reduce the speed to low; beat in the flour mixture in three batches, alternating with the orange juice. Fold in the beaten egg whites. Spoon the batter into the muffin cups, filling each about halfway. Bake until a toothpick inserted into the centers comes out clean, about 15 minutes. Let cool 10 minutes in the pans, then remove to racks to cool completely.
• Make the frosting: Beat the butter and vanilla in a large bowl with a mixer on medium-high speed until light and fluffy, about 6 minutes. Reduce the speed to low; gradually beat in the confectioners' sugar. Add the milk, increase the speed to medium and beat until light and fluffy. Frost the cupcakes. Top with sanding sugar and orange gummy candies.
• Orange oil gives the cupcakes an intense orange flavor that you can?t get from just extract or zest.

Steps:

• Line a 9 inch square pan with "Release" foil or line with regular foil and spray with cooking spray.
• Place marshmallow crème and white chips in a large mixing bowl.
• Combine sugar, cream and butter in saucepan.
• Turn heat to medium and cook, stirring once or twice, until mixture reaches 235°F
• Remove from heat immediately and pour hot cream mixture into mixing bowl with chips and marshmallow crème.
• Stir well with a wooden spoon -- mixture might look slightly stretchy and unappetizing, but don't worry, it will smooth out.
• Remove 1 cup of mixture and set aside.
• Stir orange extract and a few drops of each color food coloring into mixture which remains in bowl.
• Stir until it reaches a lovely orange hue.
• Adjust colors if needed.
• Pour orange mixture into prepared pan. Pour or spoon white mixture on top.
• Drag a knife through both to make swirls.
• Using a sheet of foil, press down slightly to smooth top.
• Let cool to room temperature (about 40 minutes) then chill for one hour or until set.
• Lift fudge from pan using foil handles and using a large knife, score into squares.

Steps:

• Make the filling: Place the butter in a large bowl and set aside. In a wide bowl sprinkle the gelatin evenly over the lemon juice (be sure the gelatin does not clump).
• In a medium saucepan, stir together the orange juice and soda. Bring to a boil and cook until reduced by half, about 1 cup. Turn the heat to low and whisk to release extra heat.
• In a medium bowl, whisk together the lemon and orange zest, eggs, egg yolks, and sugar. Pour into a saucepan and cook over medium low heat, whisking constantly, until a candy thermometer reads 180 degrees, or the curd can be easily coats the back of a wooden spoon.
• Remove pan from heat and add the gelatin mixture. Whisk until gelatin is completely combined. Pour the liquid through a fine mesh sieve directly onto the butter. Whisk mixture furiously until it has increased in volume a bit. Cover the top of the curd with plastic wrap, pressing directly onto surface, and refrigerate for at least 4 hours.
• Make the dough: In the bowl of a standing mixer fitted with a paddle attachment, beat the butter, sugar, zest, and salt until light and fluffy. Add the egg and beat just until incorporated. Scrape down sides of bowl, add flour all at once, and beat just until dough forms a ball. Remove dough and shape into a disk with your ahnds, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes.
• Dust a work surface with flour. Use a rolling pin to roll dough into a 10-inch circle about 1/4 inch thick. The dough will be sticky so make sure to keep work surface floured and turn over dough as needed.
• Gently guide the dough into a 9-inch tart pan with a removable bottom and press into place. Roll the rolling pin over the pan to trim off the excess. Place the tart pan in the freezer for 30 minutes.
• Preheat oven to 375 degrees.
• Line tart shell with foil and fill three-quarters full with pie weights or dried beans. Bake for 15 minutes, then remove foil and weights and bake for 10 minutes longer, or until lightly browned. Transfer the tart pan to a wire rack to cool.
• Assemble the tart: In the bowl of a standing mixer fitted with whisk attachment., beat the curd on high for 5 minutes, then spoon into tart shell and level the filling. Refrigerate for 1 hour to set completely.
• Make the topping: Pour the cream into a chilled metal bowl and beat with a chilled whisk for 1 minute. Sprinkle sugar and soda on top and continue whisking vigorously until soft peaks form. The whipped cream may also be made in a stand mixer fitted with a whisk attachment. To serve, gently push up on tart bottom to release from pan. Top tart with whipped cream.

Steps:

• Stir pineapple, pudding mix, and orange extract together in a bowl. Add food coloring and stir. Fold in whipped topping and mini marshmallows. Reserve 2 to 3 tablespoons of chopped pecans for topping; stir in remaining pecans.
• Top with reserved chopped pecans and chill for at least 1 hour in the refrigerator.

Steps:

• Put a spoonful of vanilla Greek yogurt on a plain PretzelCrisps®, then top with a clementine slice.

Steps:

• Heat oven to 375°F. Make and bake drop cookies as directed on pouch. Cool completely, about 30 minutes.
• In food processor, process half of the cookies to coarse crumbs. Remove to medium bowl. Continue to process remaining cookies to coarse crumbs; add to bowl. Stir in melted butter until well blended. In ungreased 13x9-inch (3-quart) glass baking dish, press cookie crumb mixture firmly in bottom. Set aside.
• In small bowl, place gelatin, and add boiling water; beat with whisk until blended. Stir occasionally about 2 minutes or until mostly dissolved. In medium bowl, beat dry pudding mixes and milk with whisk about 2 minutes or until thick. Stir in dissolved gelatin. Let stand 5 minutes, stirring occasionally.
• In large bowl, beat cream cheese and powdered sugar with electric mixer on medium speed until smooth, scraping down side of bowl frequently. Beat in 2 cups of the whipped topping. Spread over cookie crust.
• Pour pudding mixture over cream cheese layer; spread evenly over top. Drop remaining whipped topping by spoonfuls over pudding layer; carefully spread until even. Refrigerate 5 hours.
• When ready to serve, sprinkle orange segments on top. Cut into 6 rows by 3 rows. Cover and refrigerate any remaining pieces.

Steps:

• Place all ingredients in a food processor or blender; pulse until well combined.
• Divide the mixture between the popsicle molds, and then lightly knock the molds to release any air bubbles.
• Freeze until almost solid but still soft enough to insert a stick.
• Insert a large stick in the middle and place back in the freezer until completely frozen and solid (about 8 hours or overnight).

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease 2 cookie sheets.
• Combine sugar and butter in a large bowl; beat with an electric mixer until creamy. Beat in egg yolks, extracts, and food coloring. Stir in flour, baking soda, and cream of tartar. Add white chocolate chips.
• Form dough into balls and arrange on the prepared cookie sheets.
• Bake in the preheated oven until edges turn golden, 10 to 11 minutes. Do not overbake. Cool on the cookie sheets for 1 to 2 minutes before transferring to cooling racks.

Steps:

• Combine orange segments, zest, soy milk, yogurt, protein powder, ice, and vanilla extract in a blender. Blend until smooth.