ORANGE TWISTS
These soft and sweet twists have a long shelf life. You can make a number of flavor variations with this recipe, including lemon, cherry and almond. I sometimes add a confectioners' sugar glaze. -Raine Gottess, Lantana, Florida
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 3 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, cream butter and confectioners' sugar until blended. Beat in egg and vanilla. In another bowl, whisk flours and salt; gradually beat into creamed mixture., Divide dough in half. Mix orange zest and food colorings into 1 half; leave remaining dough plain. Cover each half and refrigerate 1 hour or until firm enough to roll., Preheat oven to 350°. Divide each half into 8 portions. Roll each portion into a 15-in. rope. Place 1 plain rope and 1 orange rope side by side; press together lightly. Cut rope crosswise into 3-in. pieces. Twist each piece several times; place 2 in. apart on ungreased baking sheets. Repeat with remaining dough. Bake 7-9 minutes or until bottoms are golden brown. Cool on pans 2 minutes. Remove to wire racks to cool.
Nutrition Facts : Calories 95 calories, Fat 5g fat (3g saturated fat), Cholesterol 17mg cholesterol, Sodium 68mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.
JUICY ORANGE CAKE
This is delicious made with fresh juice, but even with supermarket O.J., it always tastes swell. Do not think about skipping the glaze; it is not a mere finish for the top, but the juicy essence that soaks in to create a moist cake.
Provided by Julia Moskin
Categories easy, cakes, dessert
Time 1h45m
Yield 10 servings
Number Of Ingredients 12
Steps:
- Bake the cake: Butter a deep, 9-inch round cake pan and line the bottom with parchment or wax paper. Heat the oven to 325 degrees.
- Finely grate the zest of the oranges into a bowl. Squeeze 3 tablespoons of juice from the oranges and add it to the zest. (Reserve remaining oranges for making glaze.) Stir in lemon juice and set aside.
- In a separate bowl, sift together flour, baking soda and salt.
- In a mixer fitted with the paddle attachment, cream butter at medium speed until fluffy and light, 2 to 3 minutes. Add the sugar and beat to combine. Add the eggs, one at a time, mixing after each addition.
- At low speed, add a third of the dry ingredients and a third of the buttermilk, mixing until the batter is just combined. Repeat with remaining dry ingredients and buttermilk, adding in batches and mixing until just combined. Add the orange zest mixture and combine.
- Pour batter into the prepared pan. Bake until just firm in the center and a tester inserted into the center comes out clean (a few crumbs are O.K.), about 1 to 1 1/4 hours. Start testing after 1 hour.
- Meanwhile, make the glaze: Stir the juices and sugar together until sugar dissolves.
- When the cake is done, let cool in the pan for 15 minutes (it will still be warm). Turn out onto a wire rack set on a sheet pan with sides (run a knife around the edges if it sticks at first).
- Peel off the paper and use a baster or brush to spread a few spoonfuls of the glaze over the top. Let soak in before adding more. Continue until all the glaze is absorbed by the cake, including any that drips through onto the sheet pan. (Use your brush to pick it up from the pan and transfer back to the top of the cake.)
- Let cool at room temperature. Eat immediately or wrap well in plastic and refrigerate. Serve at room temperature or cold, in thin slices.
Nutrition Facts : @context http, Calories 532, UnsaturatedFat 6 grams, Carbohydrate 83 grams, Fat 20 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 12 grams, Sodium 248 milligrams, Sugar 53 grams, TransFat 1 gram
ORANGE CAKE
A delightful orange frosting is the secret to this cake from Kathleen Gingras of Thorold, Ontario. "It is great with a scoop of ice cream," she suggests.
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in the orange juice, water, orange peel and almond extract. Combine the flour, baking powder and salt; add to creamed mixture and mix well. , Pour into a greased 8-in. square baking dish. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Remove to a wire rack to cool completely. , For the frosting, combine the confectioners' sugar, butter and enough orange juice to achieve spreading consistency. Frost cake.
Nutrition Facts : Calories 242 calories, Fat 9g fat (6g saturated fat), Cholesterol 58mg cholesterol, Sodium 254mg sodium, Carbohydrate 37g carbohydrate (25g sugars, Fiber 0 fiber), Protein 2g protein.
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