Doubleorangedelight Recipes

ORANGE DELIGHT CAKE

Orange Delight Cake image

This is a fine cake with the wonderful essence of fresh oranges. Perfect for any occasion.

Provided by Carol

Yield 10

Number Of Ingredients 20

Ingredients

2 cups cake flour
1 ⅓ cups white sugar
2 teaspoons baking powder
¼ teaspoon baking soda
¾ teaspoon salt
2 teaspoons orange zest
⅔ cup shortening
⅓ cup orange juice
⅓ cup water
2 eggs
2 tablespoons lemon juice
2 egg whites
1 ½ cups white sugar
5 tablespoons water
⅛ teaspoon salt
1 ½ teaspoons light corn syrup
⅛ teaspoon cream of tartar
1 teaspoon vanilla extract
2 tablespoons grated orange zest
½ cup chopped walnuts

Steps:

Preheat oven to 375 degrees F (190 degrees C). Lightly grease and flour two 8 inch cake pans.
Sift together into a large bowl the cake flour, 1 1/3 cups sugar, baking powder, baking soda, and 3/4 teaspoons salt. Add grated orange rind, shortening, orange juice, and 1/3 cup water. Beat on medium speed for 2 minutes with an electric mixer, scraping bowl while beating. Add two whole eggs and beat batter for 2 more minutes. Beat in the lemon juice. Pour batter into prepared pans.
Bake at 375 degrees F (190 degrees C) for 30 to 40 minutes. Remove cakes from pans and let cool. Frost with Double Boiler Icing or whipped cream. Sprinkle cake with grated orange rind and finely chopped nuts or coconut.
To Make Double Boiler Icing: In the top of a double boiler put; the 2 egg whites, 1 1/2 cups of the sugar, 5 tablespoons water, 1/8 teaspoon salt, light corn syrup, and cream of tartar. Place over boiling water and beat until blended. Cook mixture beating constantly until mixture will stand in peaks. Remove from heat and add the vanilla. Continue beating until of spreading consistency, about 5 minutes. Spread onto cooled cake.

Nutrition Facts : Calories 511.3 calories, Carbohydrate 82.6 g, Cholesterol 37.2 mg, Fat 18.8 g, Fiber 1.1 g, Protein 5.3 g, SaturatedFat 4.1 g, Sodium 359.3 mg, Sugar 58.1 g

DOUBLE DELIGHTS

Double Delights image

You get the best of both worlds with these chocolate and vanilla cookies. They're an appealing addition to any cookie tray. I usually serve them at the holidays, when they're often the first cookies to disappear, but you can have them any time of year. —Ruth Ann Stelfox, Raymond, Alberta

Provided by Taste of Home

Categories Desserts

Time 40m

Yield about 15 dozen.

Number Of Ingredients 22

Ingredients

CHOCOLATE DOUGH:
1 cup butter, softened
1-1/2 cups sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
2 cups all-purpose flour
2/3 cup baking cocoa
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup coarsely chopped pecans
5 ounces white baking chocolate, chopped
VANILLA DOUGH:
1 cup butter, softened
1-1/2 cups sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
2-3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
1 cup coarsely chopped pecans
4 ounces German sweet chocolate, chopped

Steps:

For chocolate dough, in a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. Combine the flour, cocoa, baking soda and salt; gradually add to creamed mixture and mix well. Stir in pecans and white chocolate., For vanilla dough, in another large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. Combine the flour, cream of tartar, baking soda and salt; gradually add to creamed mixture and mix well. Stir in pecans and German chocolate. Cover and refrigerate both doughs for 2 hours. , Divide both doughs in half. Shape each portion into a 12-in. roll; cover. Refrigerate until firm, about 3 hours., Uncover and cut each roll in half lengthwise. Place a chocolate half and vanilla half together, pressing to form a log; repeat with remaining dough. Cover and refrigerate until the dough holds together when cut, about 1 hour. , Using a serrated knife, cut into 1/4-in. slices. Place 2 in. apart on greased baking sheets. Bake at 350° until set, 8-10 minutes. Remove to wire racks to cool.

Nutrition Facts : Calories 62 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 44mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.

ORANGE DELIGHT

Orange Delight image

My favorite gelled salad. I usually only get to make it at Christmas or Thanksgiving though. It is too much for just hubby and me, even though it is a smallish one. Cook time is chill time.

Provided by Hwin5168

Categories Gelatin

Time 8h10m

Yield 6-8 serving(s)

Number Of Ingredients 8

Ingredients

1 cup boiling water
3 ounces orange Jell-O
1 cup small marshmallow
8 ounces Philadelphia Cream Cheese
1/4 cup sugar
1 cup whipping cream
8 ounces crushed pineapple (drained)
1/2 cup pecans

Steps:

Pour boiling water over jello and marshmallows. Stir until marshmallows melt. Set aside this mixture until cooled slightly.
Cream the cream cheese and sugar; then add whipping cream. Whip until mixture is smooth and thick.
Add jello mixture, drained pineapple and nuts. Pour into mold and chill.

Nutrition Facts : Calories 467, Fat 34.4, SaturatedFat 18, Cholesterol 95.9, Sodium 200.9, Carbohydrate 37.2, Fiber 1.2, Sugar 31.3, Protein 5.9

ORANGE DELIGHT DESSERT

Orange Delight Dessert image

Thanksgiving just isn't the same without this tasty, fluffy treat. This treat is also fantastic for summer-time cookouts and picnics!

Provided by Angel91805

Categories Oranges

Time 15m

Yield 8 serving(s)

Number Of Ingredients 6

Ingredients

12 ounces sour cream
12 ounces mandarin oranges, 2 small cans (drained)
8 ounces crushed pineapple
1/2 cup finely chopped walnuts
1 (6 ounce) box orange Jell-O
1 (8 ounce) container Cool Whip, thawed

Steps:

Combine sour cream and jello in a small bowl. Mix until jello has dissolved (will take a bit). Drain the pineapple and oranges very well, there should be NO juice remaining. Mix the fruit into the jello mixture. Add the walnuts. Fold in the Cool Whip. Let cool in the fridge for an hour or more.

DOUBLE DELIGHTS

Double Delights image

These treats are perfect for folks who like both chocolate and vanilla cookies because it gives then the best of both worlds' They're an appealing addition to any cookie tray. and they're usually the first to disappear.

Provided by Allrecipes Member

Time 40m

Yield 90

Number Of Ingredients 20

Ingredients

1 cup butter (no substitutes), softened
1 ½ cups sugar
2 large eggs eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
⅔ cup baking cocoa
¾ teaspoon baking soda
½ teaspoon salt
1 cup coarsely chopped pecans
5 (1 ounce) squares white baking chocolate, cut into chunks
1 cup butter, softened
1 ½ cups sugar
2 large eggs eggs
2 teaspoons vanilla extract
2 ¾ cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
½ teaspoon salt
1 cup coarsely chopped pecans
1 (4 ounce) bar German sweet chocolate, cut into chunks

Steps:

For chocolate dough, in a large mixing bowl, cream butter and sugar. Beat in eggs and vanilla. Combine the flour, cocoa, baking soda and salt; gradually add to creamed mixture. Stir in pecans and white chocolate.
For vanilla dough, in another large mixing bowl, cream butter and sugar. Beat in eggs and vanilla. Combine the flour, cream of tartar, baking soda and salt; gradually add to creamed mixture. Stir in pecans and German chocolate.
Cover and refrigerate both doughs for 2 hours. Divide both doughs in half. Shape each portion into a 12-in. roll; wrap in plastic wrap. Refrigerate for 3 hours or until firm.
Unwrap and cut each roll in half lengthwise. Place a chocolate half and vanilla half together, pressing to form a log; wrap in plastic wrap. Refrigerate for 1 hour or until the dough holds together when cut. Use a serrated knife to cut into 1/4-in. slices.
Place 2 in. apart on greased baking sheets. Bake at 350 degrees F for 8-10 minutes or until set. Remove to wire racks to cool

Nutrition Facts : Calories 122.8 calories, Carbohydrate 14.1 g, Cholesterol 19.4 mg, Fat 7.1 g, Fiber 0.7 g, Protein 1.5 g, SaturatedFat 3.4 g, Sodium 80.2 mg, Sugar 8.4 g