Orange Gingerbread Recipes

ORANGE GINGERBREAD TASSIES

Steps:

• Beat first 7 ingredients until light and fluffy. Gradually beat in flour. Refrigerate, covered, until firm enough to shape, about 1 hour., Preheat oven to 350°. Shape dough into 1-in. balls; press evenly onto bottom and up sides of ungreased mini-muffin cups. Bake until golden brown, 15-18 minutes. Press centers with the handle of a wooden spoon to reshape as necessary. Cool completely in pan before removing to wire rack., In a microwave-safe bowl, heat baking chips, cream and butter until blended, stirring occasionally. Stir in orange zest; cool completely. Spoon into crusts. Refrigerate until filling is soft-set. If desired, garnish with orange peel.

PUMPKIN-CRANBERRY-ORANGE GINGERBREAD LOAF

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan and lightly dust the bottom with flour.
• Zest the entire orange, avoiding the white (pith). Peel and section the orange and remove all seeds. Chop orange pulp in the bowl of a food processor or blender until fine. Reserve with the zest.
• Cream sugar and butter together in a large bowl with an electric mixer until very well combined. Beat in eggs, one at a time, until thoroughly incorporated. Stir in pumpkin, reserved chopped orange and zest, orange juice, and grated ginger.
• Whisk flour, ginger, baking soda, cinnamon, baking powder, and salt together in a separate bowl. Stir into the wet batter until almost all is moistened, but do not overwork. Fold in dried cranberries and pecans. Turn into the prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Let cool in the pan, on a wire rack, for 15 minutes. Remove from the pan and let cool completely on the wire rack before wrapping.

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 GINGERBREAD

Steps:

• Preheat oven to 350 degrees.
• Cream together the butter and sugar until smooth and fluffy.
• Add the molasses, beaten egg, grated rind, juice, tea and mix together.
• Mix all the dry ingredients whole wheat flour, brown rice flour,, baking soda and ginger in a seperate bowl and add to the wet ingredients and mix together.
• Pour the batter into a greased bread pan and bake for 25 to 30 minutes.

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.