The Gourmet Touch: Orange you glad I have some recipes?
by Prudence Hilburn
Special to The Star
Sep 05, 2012 | 2324 views |  0 comments | 5 5 recommendations | email to a friend | print
We all know that lemon is a flavor enhancer and a favorite ingredient for desserts of all kinds. But how about the orange? Until a few years ago, I didn’t realize the versatility of this member of the citrus family.

While traveling with a tour group, we went to a candy factory and one of the featured candies was a blend of chocolate and orange. I was a little hesitant at first, but once I took that first bite, I was hooked.

Thinking back ... what about the blend of orange and vanilla found in those tasty Creamsicles? While looking through a new cookbook, I found a beverage featuring this tasty blend; Frosty Orange Creamsicle from the Gooseberry Patch “Big Book of Home Cooking” cookbook is sure to become a hit with the youngsters.

My newest favorite orange dessert is a cake made by my friend Pat Morrison. Pat is well known for her cakes. Whether she is baking one from scratch or using a mix as a basic ingredient for one of her specialties, her cakes are always wonderful.

I remember the first time she brought the Orange Sherbet Cake to a church dinner. It was the topic of the night. Everyone who got a taste was raving about it. I was so pleased when Pat decided to share the recipe in a new cookbook compiled by the youth at our church.

If you are looking for a cookie that stands out from the rest, look no further. The following recipe for elegant orange-flavored cookies is from Land O’ Lakes “Best Loved Recipes Cookbook.” Dried cranberries add both flavor and eye appeal.

Orange Sherbet Cake

Cake:

1 box orange supreme cake mix
1 small box orange gelatin
3 large eggs
1 ⅓cups water
⅓ cup vegetable oil

Combine all ingredients and prepare according to direction on box. Makes three layers. Allow to cool completely before icing the cake.

Icing:

8 ounces sour cream
1 cup sugar
4 tablespoons orange juice
1 large can crushed pineapple, well drained
16 ounces Cool Whip

Combine sour cream, sugar and orange juice. Mix until sugar dissolves. Add drained pineapple and mix. Fold in Cool Whip. Spread icing between layers and on top and sides of cake.

Frosty Orange Creamsicle

6-ounce can frozen orange juice concentrate
1 cup milk
1 cup water
1 cup ice cubes
¼ cup sugar
½ teaspoon vanilla extract

Combine all ingredients in a blender until smooth. Serve immediately or freeze until ready to serve. Serves six.

Cranberry Orange Cookies

Orange sugar:

⅓ cup sugar
1 teaspoon freshly grated orange peel

Cookies:

1 cup sugar
¾ cup butter, softened
1 egg
2 cups all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon baking soda
½ cup sweetened dried cranberries, chopped
½ cup chopped macadamia nuts
1 tablespoon freshly grated orange peel

Heat oven to 350 degrees. Combine all orange sugar ingredients in small bowl; stir until well mixed and set aside. Combine 1 cup sugar, butter and egg in large bowl; beat at medium speed until creamy. Reduce speed to low, add flour, baking powder and baking soda. Beat until well mixed. Add all remaining cookie ingredients. Continue beating just until mixed. Shape dough into 1-inch balls; roll balls in orange sugar. Place two inches apart onto ungreased cookie sheets. Flatten with bottom of glass to 1 ½-inch circles. Bake for seven to 11 minutes or until edges are lighty browned. DO NOT OVERBAKE. Cool 1 minute; remove from cookie sheets.
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The Gourmet Touch: Orange you glad I have some recipes? by Prudence Hilburn
Special to The Star

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