Orange Bloom Recipes

ORANGE BLOSSOMS

Steps:

• Preheat oven to 350 degrees. Spray miniature muffin tins with cooking spray.
• Combine the cake mix, pudding mix, eggs and oil and blend with a stand mixer for about 2 minutes or until smooth.
• Pour about a tablespoon of batter into each spot in the muffin tin. I used a mini ice cream scoop about the size of a melon baller.
• Bake for about 12 minutes. Remove from pan immediately and set aside to cool slightly.
• Sift the confectioner's sugar into a mixing bowl. Add the water, oil and vanilla and mix until smooth.
• Dip the warm cupcakes into the glaze and place them on a wire rack with waxed paper underneath to cool and for the glaze to set. This could take a while especially if it's humid.
• When the glaze has set completely the cupcakes can be stored in an airtight container until it's time to serve them.

ORANGE BLOOM

Steps:

• Combine all ingredients, except the cherry, in a mixing glass and stir well. Strain into a cocktail glass and add cherry.

ORANGE BLOSSOM COOKIES

Steps:

• Combine sugar and butter in large bowl. Beat at medium speed, scraping bowl often, until creamy.
• Add egg, 3 tablespoons orange juice, orange peel and vanilla; continue beating until well mixed.
• Reduce speed to low; add flour and salt. Beat until just combined.
• Divide dough in half. Wrap each half in plastic food wrap; flatten slightly. Refrigerate until firm (2 hours).
• Heat oven to 375°F Roll out dough on lightly floured surface, one-half at a time (keeping remaining dough refrigerated), to 1/8-inch thickness. Cut with 2 1/2-inch flower-shaped cookie cutter. Place 1 inch apart onto ungreased cookie sheets. Bake for 6 to 10 minutes or until edges are golden brown. Cool completely.
• Meanwhile, combine powdered sugar and butter in small bowl. Beat at medium speed, scraping bowl often and gradually adding enough orange juice for desired spreading consistency (2 to 3 minutes). Frost cooled cookies. Decorate with sugars, if desired. .

ORANGE BLOSSOM

Steps:

• Crush the slices of orange in the bottom of a highball glass, mixing them with the almond syrup.
• Fill the glass with crushed ice and pour the gin. Stir.
• Complete with the grapefruit juice and Angostura.
• Garnish with slices of orange. Serve with a straw.