Ginger Orange Butter Recipes

GINGER ORANGE SQUASH

Steps:

• Line a 15x10x1-in. baking pan with foil and coat with cooking spray; set aside. In a large bowl, toss the squash, orange juice concentrate, ginger and pepper. Arrange in a single layer in prepared pan. , Bake at 375° for 50-55 minutes or until squash is tender, stirring twice. Stir in butter before serving.

ASPARAGUS WITH GINGER-ORANGE BUTTER

Steps:

• Grate 2 teaspoons orange zest; place in small bowl.
• Squeeze juice.
• To orange zest, add butter, 1 tablespoon orange juice, cilantro, ginger and 1/4 teaspoon each salt and pepper.
• With portable mixer, beat to blend.
• Place on plastic wrap; roll up to form a 3-inch log, twisting ends.
• Freeze 30 minutes, or refrigerate overnight.
• After butter mixture has set, cook asparagus: peel bottom third of asparagus spears with vegetable peeler.
• In large, deep skillet, combine 2 cups water, remaining orange juice, 1 /2 teaspoon salt and the asparagus; heat to boiling.
• Reduce heat; simmer, partially covered, 4 minutes or until tender.
• Drain; place on platter.
• Remove butter from freezer; unwrap.
• Slice into 1/4-inch rounds; place on hot asparagus.
• Per serving: 120 calories, 5 g protein, 6 g carbohydrate, 10 g 6t, 26 mg.
• cholesterol, 271 mg sodium.

BROCCOLI WITH GINGER-ORANGE BUTTER

Steps:

• In a large saucepan, bring 1 inches of water and broccoli to a boil. Reduce heat; cover and simmer for 5-8 minutes or until crisp-tender.
• Meanwhile, in a small saucepan, combine the marmalade, butter, vinegar and ginger. Cook until marmalade and butter are melted. Drain broccoli; drizzle with butter mixture.

ORANGE GINGER BREAD

Steps:

• Place ingredients into the bread machine in the order recommended by the manufacturer. Select the Dough cycle, and press Start.
• When the machine signals the end of the cycle, remove the dough. Roll into a loaf, and place in a 9x5 inch bread pan. Set aside to rise until doubled, or until your finger leaves a dent when the dough is pressed lightly.
• Preheat the oven to 350 degrees F (175 degrees C). Bake the bread for 25 minutes in the preheated oven, or until a rich golden brown.

ORANGE GINGER FROSTING

Steps:

• Place butter in the bowl of an electric mixer fitted with the paddle attachment, and beat on medium-high speed until fluffy, about 2 minutes. Add cream cheese and confectioners' sugar, beat until well combined and fluffy, about 2 minutes more. Add orange zest, grated ginger, and salt. Beat an additional 5 minutes.

GINGER BUTTER

Steps:

• Use a fork to cream all the ingredients to gether, cover and store in fridge or freeze until you want to use it.

ORANGE GINGER COOKIES

Steps:

• Cream together butter and sugar.
• Add egg and mix well.
• Add grated peel and molasses and mix again.
• Stir together dry ingredients and add to butter mixture, stirring well.
• Wrap up dough and chill for several hours or overnight.
• Roll dough very thin and cut out cookies with cookie cutters.
• Bake on greased cookie sheets at 375°F for 8 to 10 minutes.