Do you have any dessert recipes for oranges?

Answer 1

ORANGE BUTTERMILK SALAD:
1 (20 ounce) cans crushed pineapple, undrained
3 tablespoon white sugar
1 (6 ounce) packages orange flavored gelatin
2 cups buttermilk
1 (8 ounce) containers frozen whipped topping, thawed
Mix pineapple and sugar together in a medium saucepan, and bring to a low boil, stirring occasionally. Stir in gelatin until completely dissolved, remove from heat, and cool to room temperature. Add buttermilk, and refrigerate 1 hour, or until partially set.
Gently fold in whipped topping. Pour mixture into a lightly oiled gelatin mold. Refrigerate 8 hours, or until completely set.
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ORANGE SOAKED BUNDT CAKE
This amazingly moist and delicious cake is adapted from a favorite family recipe of Bianca Henry,
a New York pastry instructor. You'll need a thin skewer to poke holes in the cake. Serve the cake garnished with slices of peeled oranges macerated with a little sugar and rum. Serves ten.

For the cake:
10 oz. (2-1/4 cups) all-purpose flour; more for the pan
2 cups sugar
1-1/2 tsp. baking powder
1/2 tsp. baking soda
6 oz. (12 Tbs.) unsalted butter (softened) more for the pan
3/4 cup canola or other mild-flavored oil
1-1/2 Tbs. finely minced lemon zest (about 2 lemons)
1 Tbs. vanilla extract
3/4 cup strained fresh orange juice
5 large eggs

For the syrup & glaze:
1/2 cup frozen orange juice concentrate, thawed
1 Tbs. unsalted butter, melted
2 Tbs. dark rum
1 cup confectioners' sugar, divided

Heat the oven to 350°F. Butter and flour a 10-inch tube pan or 12-cup bundt pan.

To make the cake -- Sift the flour, sugar, baking powder, and soda into the large bowl of a stand mixer fitted with the paddle attachment. Add the butter and mix on low speed until fine crumbs form. Change to the whisk attachment. With the machine running on medium speed, whisk in the oil, lemon zest, vanilla extract, and orange juice. Whisk in the eggs one at a time and then increase the speed to high and whisk the batter until light, about 3 min., scraping the sides of the bowl if necessary. Pour the batter into the prepared pan and bake until a toothpick inserted in the cake comes out clean, 45 to 50 min. Poke 100 holes in the cake and then fill them up again with a tangy-sweet orange syrup.To make the syrup and glaze -- While the cake bakes, whisk together in a small bowl the orange juice concentrate, butter, rum, and 1/2 cup of the confectioners' sugar. When the cake is done, set the pan on a rack to cool for 5 min. With a thin skewer, poke the cake all the way through to the bottom of the pan in about 100 places. Pour 1/3 cup of the syrup over the cake and let stand for 1 hour before removing the cake from the pan. (At this point you can wrap the cake in plastic and hold for up to 3 days at room temperature; in fact, the flavor only improves.) Cover the remaining syrup with plastic and store at room temperature. When ready to serve, whisk the remaining 1/2 cup confectioners' sugar into the remaining syrup. Set the cake on a rack over a baking sheet and pour the glaze over the cake. Let stand for at least 10 min. before slicing and serving.

Answer 2

ORANGE DREAM CAKE

1 pkg yellow cake mix
3/4 cup Miracle Whip
1 pkg Dream Whip
3/4 cups orange juice
3 eggs
2 tsp grated orange zest

Preheat oven to 350°F.
Combine the Miracle Whip, Dream Whip, cake mix, orange juice, beaten eggs and orange zest with electric mixer at medium speed for 2 minutes.

Pour into a greased and floured 10" bundt pan.

Bake 35-40 minutes or until a toothpick inserted in the center of the cake comes out nearly clean. Cool 10-15 minutes, loosen sides with a blunt knife and remove from pan.

Cool completely. Stir together 1 1/2 cups 10X sugar (confectioners) with 2-3 tablespoons of milk and drizzle over cooled cake. Sprinkle top with coconut if desired.


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ORANGE FROSTY

1/3 cup orange juice, frozen concentrate, unsweetened
1/2 cup skim milk
1/2 cup water
3 packages Sweet 'n Low sweetener, or Equal
1/2 teaspoon vanilla extract
6 ice cubes

Combine all ingredients in blender and blend for 30 seconds. Serve with garnish of orange slices. Serving Size: 2

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Answer 3

I am a Pampered Chef consultant, and we've got lots of great recipes on our main website. Here is one for you. Enjoy!

For more info on products or consulting, visit
http://www.pamperedchef.biz/candiceskitchen

Paradise Dessert Pizza

Ingredients:
1 package (18 ounces) refrigerated sugar cookie dough
1 container (8 ounces) vanilla, strawberry or banana low-fat yogurt
1 can (8 ounces) crushed pineapple in juice, well drained
1/4 cup flaked coconut (optional)
2 kiwis, peeled and sliced
1/2 cup red grapes, cut in half
1 can (11 ounces) mandarin orange segments, well drained
2 tablespoons whole, unblanched almonds, chopped

Directions:
1. Preheat oven to 350°F. Form dough into a ball and place in center of Classic Round Stone. Roll dough into a 12-inch circle, about 1/4-inch thick. Bake 16-18 minutes or until light golden brown. Cool 10 minutes. Carefully loosen cookie from Baking Stone; cool completely.

2. Combine yogurt, pineapple and coconut; spread mixture evenly over top of cookie. Slice kiwis and cut grapes in half using Paring Knife. Arrange mandarin oranges, kiwi slices and grapes in a circle over yogurt mixture.

3. Chop almonds with Food Chopper; sprinkle over fruit. Slice and serve.

Yield: 16 servings

Nutrients per serving: Calories 160, Total Fat 6 g, Saturated Fat 1.5 g, Cholesterol less than 5 mg, Carbohydrate 26 g, Protein 2 g, Sodium 135 mg, Fiber less than 1 g

©The Pampered Chef, Ltd. 2003

Answer 4

MANDARIN ORANGE AMBROSIA

Ingredients:
2 small cans of mandarin oranges
2 small cans of crushed pineapple (not in syrup)*
coconut
pecans
1 large box of orange jello (or 2 small boxes)
1 pint sour cream

Directions:
Make orange jello according to the instructions on the box, but use only half the amount of water called for. Drain the juice from the mandarin orange cans, then add the oranges to the orange jello. Add the pineapple including the juice to the orange jello. Let the jello cool, but not solidify, before folding in the sour cream. Add the coconut and the pecans to taste. Put in the fridge until the jello sets.

*Use brand name pineapple like Dole or Del Monte. The juice in the store brand will prevent the jello from gelling.

Answer 5

Sure:

1. Peel
2. Eat
3. Repeat as often as necessary...

Answer 6

recipezaar.com is good place to go and look