Orange Blossom Balls Recipes

NO BAKE ORANGE BALLS

Steps:

• Mix all ingredients together and shape in to walnut size balls. Roll balls in additional powder sugar or coconut. Place in refrigerator to chill until firm. Makes 15-20 cookies.

ORANGE BLOSSOM

Steps:

• Add the gin, sweet vermouth and orange juice into a shaker with ice and shake until well-chilled.
• Strain into a chilled cocktail glass.
• Garnish with an orange wedge.

ORANGE BLOSSOM TRIFLE

Steps:

• Stir together orange juice, eggs, and sugar in a small saucepan. Place over low heat, and stir constantly until the sugar has dissolved, and the mixture is very thick. Once thick, strain mixture into a large bowl, and stir in butter cubes until melted. Cover and refrigerate until cold, about 2 hours.
• Fold whipped cream into cold egg mixture until smooth. Recover and refrigerate for 3 hours.
• To assemble, place half of the cubed angel food cake into the bottom of a trifle bowl. Spoon on half of the whipped cream mixture, and sprinkle with half of the Mandarin oranges. Create a second layer with the remaining angel food cake, whipped cream mixture, and Mandarin oranges. Refrigerate until ready to serve.

EASY ORANGE BALLS

Steps:

• Combine cookie crumbs and 1 cup confectioners' sugar.
• blend in butter.
• Stir in orange juice concentrate and add vanilla and nuts.
• Shape mixture into balls about the size of walnuts.
• Shake in food storage bag with sifted confectioners' sugar or coconut.
• Arrange orange balls in single layer on waxed paper-lined cookie sheet and store uncovered overnight in refrigerator for best flavor.

EASY NO-BAKE ORANGE BALLS CANDY

Steps:

• Combine the vanilla wafer cookie crumbs and 1 cup confectioners' sugar in a mixing bowl.
• Add the butter to the crumb mixture and blend in well.
• Stir in the thawed orange juice concentrate; add vanilla and nuts. Mix with your hands until all the ingredients are fully incorporated.
• With your hands, shape the mixture into balls about the size of walnuts. Place the prepared balls in a food storage bag with the sifted confectioners' sugar or shredded coconut. Shake the balls around so that the sugar (or coconut) sticks to the balls. You may want to do just a few at a time to prevent overcrowding which could impact the shape of the balls.
• Remove the balls from the bag and arrange the orange balls in single layer on waxed paper-lined cookie sheet. Store them uncovered overnight in the refrigerator for the best flavor. If you like making easy or no-bake desserts, try chocolate bourbon truffles or big batch no-bake chocolate oatmeal cookies .

EASY ORANGE BALLS RECIPE (SNOWBALLS)

Steps:

• Add the crumbled vanilla wafers, orange juice concentrate, pecans and melted butter to the large bowl of your stand mixer. (see notes) Using the paddle attachment; mix on a medium speed until combined. Next, add the confectioner's powdered sugar then continue to mix until combine. Dough will be mushy and sticky.
• Line a baking sheet with parchment paper then use a one inch scoop to form orange balls, placing them on the lined baking sheet.
• Next, after all of the balls are formed, gently roll them in the flaked coconut to coat and transfer the orange snowball back to the lined baking sheet; repeat until all are coated.
• Refrigerate the orange snowballs until ready to serve. Please not that these orange balls do need to be kept chilled. Serve in small portions and replenish serving trays as needed.

ORANGE BUNS

Steps:

• Stir butter and 1 teaspoon sugar into the hot milk until butter is melted. When mixture is lukewarm, stir in yeast and set aside for 5 minutes.
• When mixture is creamy, transfer to a large mixing bowl. Mix in 2 cups of bread flour. Add 1/2 cup sugar, eggs, orange juice, orange zest, and salt and beat until combined. Add remaining flour, mixing well after each addition, until it pulls away from the sides of the bowl.
• Knead for about 10 minutes. Transfer dough to a greased bowl, cover with plastic wrap, and let rise until doubled, about 1 hour. If time permits, you can punch dough down, cover it, and let it rise again.
• Transfer dough to a lightly floured work surface. Cut dough into 3 balls, cover with plastic wrap, and let rest for 10 minutes.
• Preheat oven to 375 degrees F (190 degrees C). Lightly grease two baking sheets or line with parchment paper.
• Shape each piece of dough into braided loaves or buns; place on baking sheets. Let rise until doubled, about 30 minutes.
• Bake until rolls or loaves are golden brown, 10 to 12 minutes for individual buns, about 20 minutes for braids. Frost rolls, if desired (see Cook's Note) or sprinkle with confectioners' sugar.

ORANGE BLOSSOM COOKIES

Steps:

• Combine sugar and butter in large bowl. Beat at medium speed, scraping bowl often, until creamy.
• Add egg, 3 tablespoons orange juice, orange peel and vanilla; continue beating until well mixed.
• Reduce speed to low; add flour and salt. Beat until just combined.
• Divide dough in half. Wrap each half in plastic food wrap; flatten slightly. Refrigerate until firm (2 hours).
• Heat oven to 375°F Roll out dough on lightly floured surface, one-half at a time (keeping remaining dough refrigerated), to 1/8-inch thickness. Cut with 2 1/2-inch flower-shaped cookie cutter. Place 1 inch apart onto ungreased cookie sheets. Bake for 6 to 10 minutes or until edges are golden brown. Cool completely.
• Meanwhile, combine powdered sugar and butter in small bowl. Beat at medium speed, scraping bowl often and gradually adding enough orange juice for desired spreading consistency (2 to 3 minutes). Frost cooled cookies. Decorate with sugars, if desired. .