Almond Orange Biscotti

Almond Orange Biscotti

Almond Orange Biscotti

 Yields:  6 dozens

Prep Time : 40 mins
Baking time: 58 mins

INGREDIENTS:

2 1/2 cups unbleached all-purpose flour*

1 teaspoon baking powder

1 cup Imperial Sugar Extra Fine Granulated Sugar

1/2 cup (1 stick) butter, melted

1 teaspoon salt

3 large eggs

2 teaspoons vanilla extract

2 tablespoons orange zest, no white bitter pith

1 teaspoon almond extract

1 1/2 cups whole almonds

 

DIRECTIONS:

  1. Preheat oven to 350°F.
  2. Sift together flour and baking powder and set aside.
  3. Pour sugar in a bowl and add melted butter and salt. Stir in eggs, vanilla extract, orange zest and almond extract.
  4. Place dough in freezer for about 30 minutes to make it easier to handle.
  5. Divide dough into 3 equal pieces.
  6. Place parchment paper on a 9 x 13 inch baking pan. Shape dough into logs nearly entire length of cookie sheet. Place well spaced apart on cookie sheet. If dough is sticky make your hands slightly wet to prevent sticking.
  7. Bake in oven until center is set, about 33 minutes. Remove from oven and let cool for 20 minutes. Meanwhile reduce oven temperature to 250°F.
  8. Using a serrated knife cut logs diagonally into 1/2 inch slices and place on cookie sheet.
  9. Return to oven until cookies are nearly crisp about 25 minutes. Once cold, cookies will become completely crisp.

source:  imperialsugar

Tropical Fruit Salad

14

Tropical Fruit Salad

INGREDIENTS:

1 20 oz can of Pineapple chunks

2 11 oz cans of Mandarin oranges

2 Bananas

1 pkg. vanilla instant pudding mix (small size)

Optional for garnish (chopped nuts, shredded coconut and/or mini marshmallows)

Directions:

1. Chop bananas, add to large bowl.

2. Drain pineapple, reserving the juice. Add pineapple to bowl.

3. Drain oranges and add to bowl.

4. Combine dry pudding mix with reserved pineapple juice. Keep mixing until no lumps remain.
5. Add pudding mix to fruit and stir until fruit and pudding are combined.
6. Store in fridge until ready to serve,
7. Top with desired garnishes and enjoy!

source: scatteredthoughtsofacraftymom

Chocolate Orange Soufflé

9

Chocolate Orange Soufflé

Yield:  4

INGREDIENTS:

  • 100g of dark chocolate
  • 60mls of double cream
  • Zest of half an orange, finely grated
  • 2 teaspoons of Cointreau
  • 2 egg yolks
  • ½ teaspoon of butter for greasing ramekins
  • 3 egg whites
  • Pinch of cream of tartar
  • 2 tablespoons sugar
  • ½ teaspoon of powdered sugar ( for dusting)

DIRECTIONS:

  1. Melt the chocolate along with the cream in a bowl, over a saucepan of boiling water, over  a low heat on the stove.
  2. Once the chocolate has melted, add the orange zest and Cointreau.
  3. Take the sauce off the heat, and allow to cool slightly.
  4. As soon as the chocolate is tepid, add the egg yolks and stir until smooth.
  5. Preheat the oven to 190°C/375°F.
  6. Butter  4 ramekins with a little butter.
  7. Beat the egg whites in a medium bowl until soft peaks form.
  8. Add the cream of tartar and the sugar, and beat until you have firm peaks.
  9. Fold about a quarter of the whipped egg whites into the chocolate.
  10. Then, gently fold in the remaining whites.
  11. Spoon the mixture into the buttered ramekins.
  12. Bake for about 12-15 minutes. The soufflés should be well risen, but with a bit of a wobble in the center.
  13. Dust the soufflés with powdered sugar.
  14. Serve immediately, with some whipped cream or vanilla ice-cream.

source : stasty

Orange Sherbet

1

Orange Sherbet

Yield : 4 to 6 scoops

INGREDIENTS:

3/4 cup granulated sugar

2 cups orange juice

zest of 1 orange

1/4tsp salt

2 cups whole milk

DIRECTIONS:

  1. In a medium bowl, whisk sugar, and salt into orange juice until dissolved. Mix in  zest and whole milk. Cover and transfer to the refrigerator until thoroughly chilled
  2. Churn according to manufacturer’s directions.  Transfer to a freezer safe container, freezing until solid, roughly 4-6 hours or overnight. Allow sherbet to sit out for 5-10 minutes before scooping.

source : bakedbyrachel

Blueberry Orange Juice Bread

45

Blueberry Orange Juice Bread

Yield : one 9″x5″ loaf

INGREDIENTS:

1 egg

1 cup sugar

2 Tablespoons vegetable oil

2/3 cup orange juice

1½ teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

2 cups all-purpose flour

1 cup blueberries, rinsed and patted dry

Directions:

  1. Preheat the oven to 350ºF and grease and flour a 9-inch loaf pan.
  2. Combine the egg, sugar, oil and orange juice in the bowl of a stand mixer fitted with the paddle attachment and beat it just until the ingredients are combined.
  3. Beat in the baking powder, baking soda and salt, then add the flour in two increments and continue mixing just until incorporated.
  4. Use a spatula to carefully fold in the blueberries.
  5. Pour the mixture into the prepared loaf pan and bake it for 1 hour, or until a toothpick inserted comes out clean.
  6. Cool the bread in the pan for 10 minutes, then remove it from the pan and allow it to continue cooling on a rack before slicing and serving.

source : justataste

Dark chocolate & orange cake

Choco-orange cake BBC

Dark chocolate & orange cake

INGREDIENTS:

1 Seville orange

a little melted butter, for greasing

100g plain chocolate, broken into pieces

3 eggs

280g caster sugar

240ml sunflower oil

25g cocoa powder

250g plain flour

1½ tsp baking powder

orange candied peel, to decorate

For the chocolate ganache

200g plain chocolate, broken into pieces

225ml double cream

DIRECTIONS:

 

  • Pierce the orange with a skewer (right through). Cook in boiling water for 30 minutes until soft. Whizz the whole orange in a food processor until smooth; let cool.
  • Preheat the oven to 180C/gas 4/fan 160C.Grease and line the base of a 23cm/9in round cake tin. Melt the chocolate in a heatproof bowl set over a pan of simmering water or in the microwave for 2 minutes on High, stirring after 1 minute. Let cool.
  • In a large bowl, lightly beat the eggs, sugar and oil. Gradually beat in the puréed orange, discarding any pips, then stir in the cooled melted chocolate. Sift in the cocoa, flour and baking powder. Mix well and pour into the tin. Bake in the centre of the oven for 55 minutes, or until the cake springs back when lightly pressed in the middle. (Check after 45 minutes and cover with foil if it is browning too much.) Allow to cool for 10 minutes in the tin, then turn out on to a wire rack to cool completely.
  • Make the chocolate ganache: put the chocolate into a heatproof bowl. Bring the cream to the boil and pour over the chocolate. Leave for 2 minutes, then stir until smooth. Set aside until firm enough to spread over the cake – up to 1½ hours.
  • Transfer the cake to a serving plate. Using a palette knife, swirl the ganache over the top. Decorate with strips of candied orange peel

 

source: bbcgoodfood

 

Mandarin Custard Tarts with Poached Rhubarb

6

Mandarin Custard Tarts with Poached Rhubarb

INGREDIENTS:

 

First, make the shortcrust pastry. You’ll need about 400 grams. You can use your own favourite sweet shortcrust pastry recipe, or the following:

200g flour sifted with 1/4 tsp salt
125 g butter
50g icing sugar
1 egg
zest of 1 or 2 mandarins 

Sift the flour and salt into a medium-sized bowl. Cut the butter into little pieces and rub into the flour using your fingers. Beat the egg, sugar and zest together and add to the flour mixture: it should be nice and firm like cookie dough.* If it’s too wet or soft, add a bit more flour. If it’s too dry, add a little milk. Form into a ball, wrap with plastic wrap and stick in the fridge for 30 minutes or so.

*A nice, firm cookie dough, like for sugar cookies or other cookies you roll out, not the kind you glop onto baking sheets.

While the pastry is resting in the fridge, prepare the mandarin custard filling:

1/4 cup milk
1/2 cup cream*
a few (5 or so) cardamom pods
a decent-sized piece of mandarin peel
1 cup mandarin juice
(from about 5-6 mandarins)
zest of about 2-3 mandarins
2 eggs, plus an egg yolk
(white reserved for brushing the inside of the pastry)
100g sugar

orange blossom water 
(optional)

Heat the milk and cream along with the cardamom pods and mandarin peel just until boiling. Cover and let steep for at least 10 minutes, maybe more, while you get everything else ready.

Squeeze about a cupful of mandarin juice and pour into a little saucepan. Boil vigorously until it reduces to about 1/4 cup. Let cool.

In a smallish bowl, whisk the eggs and egg yolk along with the sugar and mandarin zest until the sugar dissolves a bit and it’s well-combined. Add the reduced juice (ha! that’s fun to say) and whisk some more, then, using a sieve, strain out the cardamom pods and mandarin peel from the cream/milk mixture and pour that in. Give everything a good whisk to combine. If you have orange blossom water, add a couple drops of that – not to overpower it, but enough to give it that alluring hint of something seductively floral.

*I used a milk-cream mixture because I was almost out of cream. You could also just go ahead and use all cream.

Next, assembly! (The fun part, of course.)

Heat the oven to 170C. 

Roll out the pastry so it’s reasonably thin and use it to line a 12-cup muffin tin.* Line with baking paper, weigh the paper down with dry beans (or ceramic blind-baking beans or whatever you have), and blind bake at 170C for about 10-15 minutes until they’re just starting to get a golden hue and hold their shape.

Take them out of the oven, remove the baking paper liners and beans, and brush the inside with the reserved egg white. Pop back in the oven for another 5 minutes. Turn the oven down to 150C.

Let them cool down a bit before you put the custard filling in. You don’t have to go crazy and wait ages, I lasted about 5 minutes.

Using a small ladle, carefully pour the custard filling into each tart shell so that it comes almost all the way up to the top. Carefully (I tend to slosh these things around and make a huge mess, so be steady) place these in the oven.  Bake at 150C for about 20 minutes or until just set (no longer liquidy, though they may still have a teensy bit of wobble). Remove from the oven and cool completely.

* Or, 2 6-cup muffin tins, or individual tart tins, or whatever takes your fancy really – .

Next, poach the rhubarb for the topping:

2 stalks rhubarb, cut into little pieces that’ll fit in each tart
bits of mandarin peel
a couple tablespoons sugar

Heat the sugar and mandarin peel in about 1/2 cup water until the sugar is all dissolved and the mixture comes to a nice simmer. Add the rhubarb pieces and simmer gently for 2 or so minutes, so that they’re just cooked and tender but not totally falling apart. Remove from the liquid and let cool.

When everything is completely cool, top each tart with a bit of rhubarb and a mandarin segment (pith removed). Chill in the fridge until you’re ready to serve.

 

Triple-Layer White Cake with Orange Curd Filling

10Triple-Layer White Cake with Orange Curd Filling

Yield:  3 layer (9″)

INGREDIENTS:

Orange curd

  • 1/4 cup fresh lemon juice
  • 2 teaspoons unflavored gelatin
  • 1 1/2 cups sugar
  • 1 cup orange juice
  • 9 large egg yolks
  • 3 tablespoons orange zest
  • 2 teaspoons lemon zest
  • 3/4 cup (1 1/2 sticks) unsalted butter, cut into 1/2-inch cubes

Cake: Dry ingredients

  • 2 3/4 cups cake flour
  • 1 1/4 cups granulated sugar
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon salt

Cake: Wet ingredients

  • 3/4 cup vegetable oil
  • 4 large egg yolks
  • 6 tablespoons sour cream
  • 1/2 cup plus 1 tablespoon whole milk
  • 2 teaspoons grated orange peel
  • 1 1/2 teaspoons vanilla extract

Cake: Egg white ingredients

  • 6 large egg whites (start with room temperature egg whites)
  • Pinch salt
  • 2/3 cup granulated sugar

Frosting ingredients

  • 10 ounces cream cheese, room temperature
  • 10 tablespoons (1 1/4 sticks) unsalted butter, room temperature
  • 1 2/3 cups powdered sugar

 

DIRECTIONS:

Orange Curd

1 Put the lemon juice in a small bowl and sprinkle gelatin over it. Let sit for 15 minutes.

2 Whisk together the sugar, orange juice, egg yolks, orange zest and lemon zest in a thick-bottomed saucepan. Add the butter and whisk over medium heat until the mixture thickens and bubbles start to appear at the edge of the pan, about 9 minutes. Remove from heat and stir in the gelatin mixture. Whisk the mixture until the gelatin dissolves. Transfer the curd mixture to a bowl, wrap with plastic wrap directly onto the surface of the curd (so that no air touches it) and refrigerate overnight.

Cake

1 Preheat oven to 350°F. Butter and flour three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Sift the flour, 1 1/4 cups sugar, baking powder, and salt into medium bowl.

2 Whisk the oil and egg yolks in large bowl until well blended. Whisk in the sour cream, then the milk, orange peel, and vanilla. Whisk in the dry ingredients in 3 additions.

3 Using electric mixer, beat egg whites with a pinch of salt in another large bowl until soft peaks form. Gradually add remaining 2/3 cup sugar, while beating on hight speed until you have stiff peaks.

4 Gently fold the egg whites into the batter in 4 additions. (Do not overmix!)

5 Divide batter among prepared pans. Bake cakes until the center is just golden, a tester inserted into the center comes out clean, and the cake pulls away very slightly from pan, about 20 minutes. Cool cakes in pans 5 minutes. Cut around pan sides. Turn cakes out onto racks and cool completely.

6 Place one cake layer, flat side up, on 8-inch tart pan bottom or platter. Spread 1 cup of the orange curd over the cake. Top with the second cake layer, flat side down. Spread 1 cup of the curd over the layer. Top with the third cake layer, flat side down. Cover and refrigerate the assembled cake.

Frosting

1 Using electric mixer, beat cream cheese and butter in medium bowl until smooth. Beat in powdered sugar, then 3/4 cup orange curd.

2 Spread frosting over cake. (Can be made a day ahead. Cover with cake dome; refrigerate.)

source :  simplyrecipes