i have orange jelly and oranges at home..can someone suggest what i can make with it?

Answer 1

Quick Orange Bread
2 cups all-purpose flour
4 teaspoons baking powder
½ cup sugar
½ teaspoon salt
2 eggs
½ cup orange juice
3 tablespoons melted shortening or vegetable oil
½ cup chopped candied orange peel
½ teaspoon grated orange zest
Preheat the oven to 350ºF.

Grease a 9-inch by 5-inch loaf pan. Sift together the flour, baking powder, sugar, and salt. Beat the eggs well and add the orange juice, shortening, orange peel, and orange zest. Combine the egg mixture with the dry ingredients, mixing only enough to dampen all the flour.
Pour into the loaf pan and bake for 1 hour, or until a cake tester inserted in the center comes out clean. Cool in the pan for approximately 10 minutes on a wire rack, and then remove from pan. Continue to cool on a wire rack.
http://recipes.caribseek.com/Jamaica/quick-orange-bread.shtml

Answer 2

How does Danish sound.
2 1/2 cps flour
2 packs yeast
1/2 cp sugar
1/2 teaspoon salt
1/4 cp butter or margarine
2 cp milk
Combind in large mixer bowl flour yeast salt sugar.
Heat in saucepan over low heat 2 cps milk and butter.When 120 to 130 is reached. If no Therometer when fluids are hot.
Add 2 Eggs and warm Milk mixture to Flour mixture. Work until a firm dough is established. Cover the bowl let rise for about 45 minutes it will Double in size. Now Decide do you want one big danish or Individual Danishes. When Dough has doubled flour a surface well and divide the dough into 2 portions. Roll out one portion into a 7x14 rectangle. I like to cut the dough into strips and roll them from a flat position into a circle. Use Parchement Paper as a Pan Liner it does get a bit Messy. Roll the dough strips into a circle tight right on the liner paper allow about 4 inches for baking and rising.
I place about 6 per cookie sheet. I let my dainsh rest a bit on the cookie sheet about 12 minutes covered with a dish towel. Then when rerised and rested take your thumb or a spoon and make a Indent in the center of the Danish place 1 teaspoon of your Jam in there. Bake at 375 until golden brown and bottoms are lightly browned. To Make Full Danish Braids Just Divide your Dough into 3 sections and Place First section down on the Parchment Paper on your cookie Sheet. Grab the Next Dough and Squeeze the End Tight to The other Dough Section Now Grab The Final Dough and Begin To Braid The Sections Like You Would Braid Hair Overlap Section Then Tighten Down A Bit. When you reach the end Tighten down the end make it look like one dough end. Cover your braid and let rise and rest for 20 Minutes. Now between the braids place some of your Jam. Bake for 30 minutes at 375 middle of oven. Enjoy

Answer 3

Orangea and mandarins go with butter cream candy liqueurs, nuts, honey, vanilla, yoghurt, cinnoamon, cardamon, ham, olives, rice, salid leaves, parsley, mint, paprika, cloves, pork, beetroots, duck, trout, prawns and crabs.

Orange Caramel Syrup

The easiest way to use this syrup is to pour it over sliced oranges for a quick dessert. Caramel oranges can accompany pancakes warmed in brown sugar, waffles, etc or be served with a refreshing orange sorbet or a bowl of slightly sweetened mascapone cheese lightened with light whipped egg white.

Need: One cup of Sugar
Half cup of water
Half cup of orange juice

Stir sugar and water over heat until sugar has dissolved, then leave alone until a rich golden amber. Stand well back and pour in orange juice. When the spluttering has died down, stir gentily until you have a smooth syrup. This syrup can be stored in a screw top jar in the refrigerator until you need it. If it becomes too thick to ladle or pour, just stand the jar in hot water for a few minutes.

Answer 4

You could make an orange cake.
Mix fresh oranges in the batter and add the jelly (marmalade) to the frosting, yum!

Answer 5

Orange Cake
Prep Time: 1 hour Cook Time: 1 hour 45 minutes
Yield: 1 (8-inch) cake; 4 to 6 servin
3 large eggs
1 1/4 cups sugar
1 cup milk
1/2 cup olive oil
Zest of 1 orange, minced
1 3/4 cups flour, sifted
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
SYRUP:
1 orange
1 1/2 cups orange juice
1 1/2 cups sugar


Preheat an oven to 400 degrees F. Butter an 8-inch cake pan, then dust with sugar and flour.
Beat the eggs with the sugar to pale yellow ribbons. Beat in the milk, oil and orange zest. In a small bowl, sift the flour with the baking powder, baking soda, and salt. Add the flour mixture to the egg mixture a tablespoon at a time, stirring well after each addition.
Pour batter into prepared cake pan and bake for 1 hour. Remove cake from oven, let cool slightly on a rack, then invert and cool completely. Meanwhile, prepare the syrup: Use a sharp paring knife to cut the orange rind off the orange used for zest and the remaining orange, leaving the bitter white pith on the orange. Cut the skin into very thin strips and reserve. Cut away and discard the white pith, remove the orange supremes, and reserve.
In a large saucepan, combine the orange juice, sugar, and thin orange strips. Bring to a simmer and cook for 30 minutes, or until a thick syrup. Strain the syrup and reserve the orange strips, along with 1/2 cup of the syrup. Use a toothpick to poke holes in the top of the cake, then pour the warm strained syrup all over the cake so that it soaks through.
Place the remaining 1/2 cup syrup in a small saucepan, bring to a simmer and reduce to a few tablespoons. Use a spatula to spread the thick glaze over the top of the cake. Place cake on a serving platter, and arrange the reserved orange strips and orange supremes on top of the cake.

Orange and Almond Salad Recipe
Prep Time: 10 minutes Yield: 4 servings
2 hearts romaine lettuce, chopped
3 navel oranges
2 ounces, 1/4 cup, sliced almonds or slivered almonds, available on the baking aisle, toasted
2 tablespoons chopped fresh tarragon, 2 or 3 sprigs
Splash orange juice
2 rounded teaspoons honey
2 tablespoons tarragon vinegar
1/4 teaspoon dry mustard, a couple of pinches
1/3 cup olive oil, eye ball it
Salt and pepper

Arrange chopped lettuce on a platter. Trim a thin slice of orange skin down to the flesh off the top and bottom of the orange. Stand the orange upright and trim off strips of the remaining peel working from top to bottom around the orange. Cut each orange then in 1/2 lengthwise. Slice the 1/2 oranges into 1/2 moon shapes. Arrange the sliced oranges around the chopped romaine. Lightly toast the almonds in a small skillet over moderate heat or in a toaster or conventional oven. Top the romaine and oranges with toasted almonds and chopped tarragon.
In a small bowl, combine honey, vinegar, orange juice and mustard with a whisk. Stream in the oil while continuing to whisk the dressing to combine it. Pour the dressing evenly over the entire salad platter in a slow, thin stream. Season the salad with salt and pepper. The salad is pretty as is, no tossing.

Orange-Honey Butter:
1 stick unsalted butter, at room temperature
3 tablespoons buckwheat honey
2 teaspoons fresh orange juice
1/2 teaspoon finely grated orange peel
Pinch salt
In a bowl, combine butter, honey, orange juice, peel, and salt and, using a hand-held electric mixer, mix until fully incorporated. Transfer to a decorative crock or small bowl. Cover with plastic wrap and refrigerate until slightly firm. Yield: about 3/4 cup. Can be used on muffins or biscuits.

Answer 6

orange jelly with sliced oranges in it?

Answer 7

orange mocktail with orange jelly?