Orange Butter Recipes

ORANGE BUTTER

Steps:

• In a bowl combine ingredients.
• Mix well. If using half orange as serving bowl fill now.
• Serve at room temperature.

WHIPPED ORANGE BUTTER

Steps:

• Gather the ingredients.
• Combine ingredients in a small bowl.
• Beat with a mixer with a whisk attachment or by hand until well blended.
• Refrigerate until serving time.

ORANGE MARMALADE BUTTER

Steps:

• Combine the butter and marmalade in the bowl of an electric mixer fitted with the paddle attachment. Place in a serving bowl and serve at room temperature.

ORANGE BUTTER

Steps:

• In a mortar and pestle or food processor, pound or process the orange zest and the sugar. Add the butter and mix together until creamy and fluffy, dribble in the orange juice and CuraHao a bit at a time, still processing, until it is all absorbed. Pack into a ramekin and smooth off the top, and serve with warm breakfast breads. If desired, spread the butter on a long sheet of plastic wrap and roll up into a cylinder. Chill or freeze and cut off 1/2 inch disks of the flavored butter as needed.

HONEY ORANGE BUTTER

Steps:

• In a bowl, combine all ingredients well. Season with salt or more honey, as desired.

ORANGE BUTTER SPREAD

Steps:

• In a saucepan, combine all ingredients, bring to the boil & let simmer for 5 minutes.
• Pour into warm sterilised jars, seal & label.
• Keep stored in the refrigerator.

ORANGE BUTTER COOKIES

Steps:

• Position two oven racks in top and bottom third of oven. Preheat oven to 350 degrees. Line two cookie sheets with parchment paper.
• In a bowl, whisk flours, baking soda and salt together. In a mixer, cream together the sugar, butter and orange zest at medium speed until light and smooth, about 3 minutes. Scrape down the sides of bowl frequently. Add egg and mix. Add one egg yolk and mix. Add remaining egg yolk and mix. Stir in dry ingredients just until combined.
• Scoop tablespoons of dough onto parchment, leaving more than 1 inch between cookies. Press each one down lightly with 2 fingers to flatten to a thickness of 1/2 inch. Leave any ridges and valleys on top of cookie intact, but smooth the edges.
• Bake about 15 minutes, rotating cookie sheets halfway through. Cookies should be pale but baked all the way through. Cool on sheets 5 minutes, then transfer to a rack and cool before storing in airtight containers up to 1 week.
• When ready to serve, make icing: Bring a small pot of water to a boil. Peel orange, being careful to remove only outer orange zest, and cut into thin strips. Blanch in boiling water 1 minute; drain. Sift confectioners' sugar into a bowl. Whisk in 2 tablespoons milk. Whisk in more milk if needed to make mixture thin enough to spread. Add extract, salt and zest, and whisk to combine.
• Place cookies on a rack and drizzle icing over each one (make sure there is some orange zest in each spoonful). Icing will settle into cookie crevices; let harden.

ORANGE BUTTER

Steps:

• Cream together all ingredients.
• Chill until ready to serve.

ORANGE BUTTERCREAM FROSTING

Steps:

• In a small bowl, cream butter until light and fluffy. Beat in the confectioners' sugar, orange zest and vanilla. Add enough orange juice to achieve frosting consistency.

ORANGE BUTTER

Steps:

• Pulse butter and marmalade in a food processor until combined well. Transfer to a small crock or serving bowl.