Chocolate Dipped Orange Supremes Recipes

CHOCOLATE-DIPPED ORANGES RECIPE BY TASTY

Steps:

• Peel orange into slices and insert lollipop sticks.
• Melt chocolate chips in microwave at 30-second intervals until the chocolate is easy to stir.
• Dip orange slices halfway in chocolate, and then in each topping of your choice.
• If needed, chill oranges in the freezer for 5 minutes to help harden the chocolate.
• *Additional oranges can be used to increase serving size
• Enjoy!

CHOCOLATE-DIPPED ORANGE COOKIES

Steps:

• Preheat oven to 325°. In a large bowl, beat butter, cream cheese, sugar and salt until blended. Beat in orange zest and vanilla. Gradually beat in flour. Stir in almonds., Shape dough into 1-in. balls; place 2 in. apart on ungreased baking sheets. Flatten with bottom of a glass dipped in sugar., Bake until firm, 20-25 minutes. Remove from pans to wire racks to cool completely. , For glaze, in a microwave, melt chocolate and butter; stir until smooth. Dip each cookie halfway in chocolate; allow excess to drip off. Sprinkle with almonds. Place on waxed paper; let stand until set.

CHOCOLATE DIPPED ORANGE SUPREMES

Steps:

• 1. In large bowl, combine all cookie ingredients at low speed until well blended and dough forms. Divide the dough in half. Place each half on waxed paper. Press and roll each half into a log, 1" in diameter. Wrap completely and refrigerate for 1/2 hour. Remove logs and shape one into an oval cylinder. Shape the other into a triangular cylinder. Re-wrap and refrigerate at least 3 hours.
• 2. Heat the over to 375 degrees F. Cut the logs into 1/4" slices, and place then 1" apart on an ungreased cookie sheet. Bake for 6-10 minutes until edges are light golden brown. Cool completely.
• 3. Line the cookie sheet with waxed paper. In a small saucepan over low heat, melt the chocolate with the Crisco stirring constantly. Set the saucepan in hot water to keep the chocolate at dipping consistency.
• 4. Dip the ends of the cookies in the chocolate, allow excess to drip off then place on wax paper covered cookie sheet. Allow the glaze to set. Store in a cool place and in between sheets of waxed paper in a covered container.

CHOCOLATE-DIPPED ORANGE COOKIES

Steps:

• For the dough: Combine the confectioners' sugar and butter in the large bowl of a stand mixer or hand-held mixer; beat on medium speed for 3 to 4 minutes, until light and fluffy. Add the egg, lemon zest, and lemon and vanilla extracts.
• Combine the flour, baking powder and salt on a sheet of wax paper. Reduce the mixer speed to low and add the dry ingredients, mixing just until combined. Use well-floured hands to form the dough into a compact log 1 1/2 inches in diameter. Wrap in plastic wrap and refrigerate for 30 to 60 minutes.
• When ready to bake, preheat the oven to 350 degrees. Line 2 large baking sheets with parchment paper.
• Carefully cut the dough into 1/4-inch-thick slices, turning the log slightly every few cuts to ensure even, round slices. Place the rounds 1 inch apart on the baking sheets. Bake for 9 to 11 minutes, until the cookie edges are golden. Cool for 1 minute on the sheets, then transfer the cookies to a wire rack to cool completely. Keep the parchment paper on the baking sheets.
• While the cookies are cooling, make the glaze: Melt the chocolate in a small metal bowl suspended over a saucepan of very hot water over medium heat, stirring occasionally until smooth. Add the melted butter and continue stirring to mix well. Remove from the heat.
• Place a wire rack on one of the parchment-paper-lined baking sheets. Holding each cookie vertically, dip it halfway into the melted chocolate mixture. Place the cookie on the rack and repeat with the remaining cookies and chocolate. Let the cookies set for 45 to 60 minutes, until the chocolate is firm, before storing.

CANDIED ORANGE SLICES DIPPED IN CHOCOLATE

Steps:

• Cut the oranges in half lengthwise, with the cut side down slice the oranges crosswise into 1/4-inch slices, (you will have 1/2 of a slice of orange:DO-NOT peel),discard the ends.
• In a 10-inch saute pan combine the water and the 3 1/2 cups of sugar, stir to blend, then bring to a boil over medium heat.
• Add the orange slices, separating them, and simmer them gently for 1 hour uncovered; peroidically dunk any floating slices.
• Remove from heat and cool to room temperature.
• Remove the orange slices, with a slotted spoon and transfer to a cooling rack set over a baking sheet to let drain and dry for 24 hours; NOTE; I dryed them in my oven set for for baked goods, or if oven has a pilot light, this worked great if it is a damp day.
• After drying the slices, toss them in the granulated sugar and reserve them, do not stack them as they will stick together.
• While you are coating the orange slices with the sugar, have the chocolate melting slowly in the top of a double boiler over 120 degree water: Chocolate can be melted in the microwave.
• When all the chocolate is melted and creamy and registers 100 degrees on an instant themometer, remove the top section from the double boiler.
• Add the 2-ounce of chocolate and gently stir until the thermometer reads 88 degrees to 91 degree, then remove what remains of the chunk of chocolate.
• Now dip the orange slices 2/3 of the way into the chocalate; gently scrape off excess chocolate against the side of the pan.
• Place the orange slices on a sheet of wax paper to set.
• Work quickly with the slices if the chocolate becomes to thick for dipping, place it over the 120 degree water again until it reaches 88 to 91 degrees.

CHOCOLATE-DIPPED ORANGE SUPREMES

Steps:

• Dip measuring cup into mix and level off; allow to come to room temperature.
• In large bowl, combine all cookie ingredients at low speed until well mixed and dough forms.
• Divide dough in half;place each half on sheet of waxed paper.
• Shape each half into a log 1/2 inch diameter.
• Wrap in waxed paper;refrigerate for 1/2 hour.
• Remove logs from refrigerator.
• For oval cookies,mold logs into oval shape.
• For triangle cookies,mold logs into triangle shape.
• Rewrap;refrigerate until firm ,about 3 hours.
• Heat oven to 375°F.
• Cut dough into 1/4 inch slices, one inch apart on ungreased cookie sheets.
• Bake for 6-10 minutes or until edges are golden.
• Cool completely.
• In a small saucepan over low heat, melt chocolate and shortening, stirring constantly.
• Set saucepan in hot water to maintain dipping consistency.
• Dipe ends of cooled cookie into chocolate mixture;allow excess to drip off.
• Place cookies on waxed paper to set.
• Store between sheets of waxed paper in a loosely covered container in a cool place.