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Orange Syrup

  • 1 cup sugar
  • 2 TBS cornstarch
  • 1 cup orange juice
  • 1/4 cup butter or margarine

In a small saucepan, combine sugar and cornstarch. Slowly stir in orange juice. Add butter or margarine. Stiring constantly, bring to a boil over medium heat. Cook and stir until slightly thickened. Serve hot or cold.

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Quick Sourdough Pancakes

  • 1 – 1/4 cups all-purpose flour
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1 TBS sugar
  • 1 egg
  • 1 cup sourdough starter
  • 1 cup milk
  • 3 TBS vegetable oil

In a large bowl, stir together flour, baking powder, baking soda, salt, and sugar; set aside.

In a medium bowl, beat egg. Stir in sourdough starter, milk, and oil. Stir into flour mixture until dry ingredients are just moistened. Preheat pan. Grease pan. pour 1/4 to 1/2 cup batter onto pan. Cook 1 or 2 minutes on each side or until golden brown.

These are delicious with the Orange Syrup below

Orange Syrup

  • 1 cup sugar
  • 2 TBS cornstarch
  • 1 cup orange juice
  • 1/4 cup butter or margarine

In a small saucepan, combine sugar and cornstarch. Slowly stir in orange juice. Add butter or margarine. Stiring constantly, bring to a boil over medium heat. Cook and stir until slightly thickened. Serve hot or cold.

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Orange-Glazed Coffee Cake

Makes 12 servings

  • 1 package/TBS active dry yeast
  • 1/4 cup warm water (105-115 degrees F)
  • 1/2 cup warm milk (105-115 degrees F)
  • 1/2 cup fresh orange juice
  • 1/2 cup sugar
  • 1/2 cup ricotta cheese (can substitute cottage cheese)
  • 1 TBS grated orange zest
  • 1/2 tsp salt
  • 1 large egg, lightly beaten
  • 3 1/2-4 cups flour

Glaze

  • 1 large egg, lightly beaten

Icing

  • 1 cup powdered sugar
  • 1 1/2-2 TBS fresh orange juice
  1. In a large bowl, dissolve yeast in warm water. Let stand until foamy, 5 to 10 minutes.
  2. Stir the warm milk, orange juice, sugar, ricotta cheese, orange zest, salt, and egg into the yeast mixture.
  3. Using heavy-duty electric mixer fitted with the paddle attachment and set on low speed, beat 2 cups flour into the yeast mixture until a wet dough forms. Beat in remaining flour, 1/2 cup at a time, until a stiff dough forms.
  4. Turn dough out onto a lightly floured surface and knead until smooth and elastic, 5 to 10 minutes, adding more flour as needed to prevent sticking
  5. Place dough in a large greased bowl, turning to coat. cover loosely with a damp cloth and let rise in a warm place until doubled, about 1 1/2 hours.
  6. Grease a 10-inch springform pan. Punch down dough. Turn out onto lightly floured surface and knead for 1 to 2 minutes.
  7. Divide the dough into 3 equal pieces. Roll each piece into a 20 inch long rope. Braid the ropes together.
  8. Coil braided dough in prepared pan; tuck ends under. Cover loosely with a damp cloth and let rise in a warm place until almost doubled, about 30 minutes.
  9. Preheat oven to 425 F. Brush the dough with glaze.
  10. Bake until the top of the cake is golden brown, 25 to 30 minutes. Turn the cake out onto a wire rack to cool slightly.
  11. To prepare icing, in a small bowl, stir together powdered sugar and orange juice until smooth. Spread icing over warm cake. Serve warm.
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Orange Cookie Batons

  • 1 3/4 cup flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup unsalted butter
  • 1/2 cup sugar
  • 1 egg yolk
  • 1 teaspoon grated orange rind
  • 4 oz semi-sweet chocolate, melted
  • 2 teaspoons shortening
  • 1/2 cup finely chopped pecans (or walnuts, or pistachios)
  1. Lighty spray baking sheet with cooking spray.
  2. Combine flour, baking powder, and salt. Beat together butter, sugar, and egg yolk in bowl until smooth. At low speed beat in flour mixture and orange rind just until combined.
  3. Spoon dough into spritz gun with star disk. Pipe 2 1/2 inch long sticks 1/2 inch apart.
  4. Bake at 350 degrees for 8-10 minutes until lightly golden. With spatula transfer onto wire rack to cool.
  5. Melt chocolate and shortening in small saucepan. Place nuts in small shallow bowl. Dip about 1 inch of end of cookie into chocolate then nuts. Place on waxed paper to cool completely.
  6. Store in airtight container. Keep refrigerated for up to 3 weeks.
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Orange Julius

  • 1 6 ounce can frozen orange juice concentrate
  • 1 1/2 cups cold water
  • 1/2 cup milk
  • 1/2 cup sugar
  • 1 teaspoon vanilla
  • 1 tray ice cubes

Mix in blender until slushy.

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ORANGE CUPCAKES

1 ¾ cup cake flour

½ teaspoon salt

2 ½ teaspoons baking powder

1 cup sugar

2 large eggs

1 teaspoon vanilla extract

½ cup orange juice

1 stick of butter, softened

Preheat oven to 350 degrees.
Combine flour, salt, and baking powder in a bowl. Set aside.

In a separate bowl, combine butter, sugar, eggs, and vanilla. Cream these ingredients together thoroughly.

Add dry ingredients to creamed ingredients, 1/3 at a time alternating with adding portions of the orange juice to the creamed mixture.

Place cupcake liners into tins. Spoon batter into cupcake liners, until ½ full.

Bake for 15 minutes or until a toothpick inserted into center comes out clean.

Cool cupcakes completely before frosting with Cream Cheese Icing.

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Orange Creamsicle Cookies

Ingredients:

2 1/2 cups all purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) butter, softened
1/2 cup sugar
1/2 cup firmly packed brown sugar
1 large egg
1 teaspoon vanilla extract
2 tablespoons orange zest (for me that was the zest of 2 oranges)
2 cups white chocolate chips

 

Directions:

Preheat oven to 375 degrees.  In a small bowl, combine flour, baking soda, and salt; set aside.

In a large bowl, cream butter and sugars until light and creamy. Beat in egg and vanilla until smooth. Gradually add flour mixture until combined. Stir in orange zest and white chocolate chips.

Drop rounded teaspoonfuls onto ungreased cookie sheets. Do not flatten cookies; it will make them dry. Bake 8 – 10 minutes or until golden brown around edges. Do not overcook! Cookies will be plump. Cool for several minutes on cookie sheets before transferring to rack to cool completely. Store in airtight container.

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Chocolate Orange Cake Mix Cookies with Ganache Topping

Cookie:
1 milk chocolate cake mix
2 eggs
1/3 cup vegetable oil
Mix all ingredients together. Roll into 1-1.5″ balls. Place on cookie sheet and bake at 350 degrees for 6-8 minutes. Remove from baking sheet and let them cool.

Orange Buttercream Filling:

1/2 c. butter, softened

2 T. milk

2-3 c. powdered sugar

1 1/2 tsp. orange extract

red and yellow food coloring (optional- I just added a little bit to give it an orange color)

Mix all ingredients together and spread a generous amount on each chocolate cake mix cookie.

 

Ganache Chocolate Layer:

2 1/4 c. semi-sweet chocolate chips

3/4 c. butter

Melt chocolate chips and butter in a double boiler or in the microwave (I just microwaved it for 60 seconds and stirred, then microwaved for another 30 seconds and stirred again until it was smooth). Spread over the orange frosted cookies.