ORANGE BLOSSOM
During Prohibition, the Orange Blossom cocktail was a big hit among illicit imbibers. You can still enjoy it today with this simple recipe.
Provided by Liquor.com
Time 3m
Number Of Ingredients 4
Steps:
- Add the gin, sweet vermouth and orange juice into a shaker with ice and shake until well-chilled.
- Strain into a chilled cocktail glass.
- Garnish with an orange wedge.
Nutrition Facts : Calories 194 kcal, Carbohydrate 25 g, Cholesterol 0 mg, Fiber 3 g, Protein 2 g, SaturatedFat 0 g, Sodium 5 mg, Sugar 17 g, Fat 0 g, UnsaturatedFat 0 g
ORANGE BLOSSOMS
This recipe started out as the Lemon Blossoms from "Paula Deen & Friends" cookbook. I didn't have the lemon or lemon pudding called for so I improvised. A word of warning - do not try this with a hand mixer. The dough is unbelievably stiff and I nearly burned out the motor on mine. The finished cupcakes are light as a feather though. I was truly amazed that such a thick batter would bake up so light.
Provided by Nanita
Categories Dessert
Time 57m
Yield 60 mini cupcakes
Number Of Ingredients 8
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.
Nutrition Facts : Calories 110.3, Fat 4.8, SaturatedFat 0.7, Cholesterol 14.3, Sodium 86, Carbohydrate 16.4, Fiber 0.1, Sugar 13.2, Protein 0.8
ORANGE BLOSSOMS
The original recipe comes from a Better Homes and Gardens cookie catalog, however, it is only for the cookie base. These are actually a lot easier than they seem but totally worth the wait! Any kind of jam or jelly is delicious with this recipe if you aren't thrilled with oranges, but the favorite around here orange.
Provided by Alicia .
Categories Cookies
Time 1h30m
Number Of Ingredients 5
Steps:
- 1. In a mixing bowl, beat butter with an electric mixer for about 30 seconds. Add sugar and vanilla and beat until well mixed. Beat in as much flour as you can with the electric mixer, then stir in the rest with a wooden spoon. Cover and chill approx 1 hour, it will be easy to handle.
- 2. Preheat oven to 350 degrees and lightly grease a mini-cupcake pan. Shape dough into approx 1 inch balls and drop into the cupcake pan slots. Using your index finger or the back of a small spoon, make an indentation in the center of the cookie dough so that it comes up even to the top of the muffin cup. Make sure not to push the indentation too far down, so there is enough dough all around the cup. Spoon approx 3/4 to 1 teaspoon of orange marmalade into each indentation, so it is even with top of the muffin cup.
- 3. Bake approx 10-12 minutes, or until the edges of the cookie are turning golden brown. Let cool in the pan for about 5 minutes before carefully removing with a knife. They should come right out. Cool before serving, the marmalade will stay fairly hot after the cookie crust has cooled. Makes about 2 1/2 - 3 dozen blossoms.
ORANGE BLOSSOM COOKIES
This looks very much like a recipe I have made for years but lost a few years ago. They were a family favorite. Have not made them but am posting for safe keeping until I get a new stove that does not burn my cookies LOL I have been zmailed that this is a very sticky dough and hard to roll even after an overnight chill. I did a half batch and chilled for maybe 15 minutes in the freezer a then rolled on a well floured board with no problem. Could be brands of flour I am not sure. So if you decide to make these you may need to add extra flour. Plus do not roll to thin .
Provided by wicked cook 46
Categories Dessert
Time 30m
Yield 4 dozen cookies
Number Of Ingredients 11
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. .
Nutrition Facts : Calories 747.3, Fat 27.8, SaturatedFat 16.9, Cholesterol 121.5, Sodium 348.6, Carbohydrate 117.1, Fiber 1.8, Sugar 68.5, Protein 8.4
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