Orange Cappuccino Dream Recipes

ORANGE CAPPUCCINO INSTANT COFFEE MIX

Steps:

• Mix (This is more efficient if done in a food processor but it is not necessary).
• Use 3 teaspoons per mug of boiling water.

ORANGE CAPPUCCINO FUDGE

Steps:

• 1. Line a 9" square pan with non-stick foil with edges hanging over sides. Grease with 1 1/2 teaspoons butter. Set aside. In a small saucepan over low heat combine whipping cream, coffee granules 2 oz. semisweet chocolate squares. Stir gently until chocolate is melted. Remove from heat and set aside until cool. In a large heavy saucepan combine remaining butter (1/4 cup) with sour cream and sugar. Cook and stir over medium heat until sugar is completely dissolved. Bring mixture to a rapid boil and cook until candy thermometer reaches 234^ (soft ball stage), approximately 5 minutes. Remove from heat; stir in white chocolate squares and marshmallow cream (open jar and place in microwave for 10-15 seconds makes for much easier removal) until completely melted. Stir in orange zest and extract. Pour into prepared pan. Drop dollops of the coffee/chocolate mixture over orange mixture in pan. Swirl with a butter knife to blend coffee/chocolate mixture throughout fudge. Chill until firm. Remove foil (using extended handles) and cut into 1" squares. Yield: 2 lbs.

BONNIE'S ORANGE CAPPUCCINO

Steps:

• 1. In small bowl, whip cream with powdered sugar until stiff peaks form; refrigerate until ready to serve. In medium saucepan over medium heat, heat milk to serving temperature. Add coffee, orange peel, orange juice concentrate and cinnamon. Strain into serving pot. To serve, pour into small cups, filling half full. Top each with a spoonful of whipped cream and a sprinkle of nutmeg. Enjoy!
• 2. MICROWAVE DIRECTIONS: Prepare whipping cream as directed above. In 4-cup microwave-safe measuring cup, heat milk to serving temperature. Add coffee, orange peel, orange juice concentrate and cinnamon. Serve as directed above

FUDGY ORANGE CAPPUCCINO TORTE

Steps:

• Heat oven to 350 degrees.
• Grease bottom only of 9 or 10 inch springform pan.
• In large bowl, combine all brownie ingredients and mix thoroughly.
• Spread in greased pan.
• Bake at 350 degrees for 35-45 minutes or until center is set and toothpick comes out barely clean.
• Cool on wire rack until completely cooled (atleast an hour).
• In medium saucepan, combine condensed milk, 6 ounces chocolate chips and cook over low heat (stirring constantly) until chocolate is melted.
• Remove from heat and stir in 2 tablespoons of the hot mixture into egg yolks.
• Gradually stir yolk mixture into hot mixture in saucepan.
• Cook over medium heat 3 minutes, stirring constantly.
• Remove from heat.
• Stir in 2 tablespoons liqueur and nuts.
• Refrigerate just until cool, about 25 minutes.
• Spread cooled filling mixture over top of cooled brownie.
• Refrigerate for 1 hour or until set.
• To serve:.
• Run a knife around sides of pan to loosen.
• Remove sides of pan.
• Place brownie on serving plate.
• In large mixer, combine all topping ingredients until stiff peaks are formed.
• Pipe or spoon topping mixture evenly over chilled filling.
• Garnish with orange slices and chocolate shavings (I used Hershey's bar that was microwaved for a few seconds and used carrot peeler on it to make curls).

CREAMY CAPPUCCINO ORANGE FUDGE

Steps:

• Line 13×9-inch pan with foil, leaving 1-inch overhang on sides. Lightly butter foil.
• Dissolve coffee granules in hot water.
• Lightly butter large microwavable bowl. Combine sugar, sour cream, butter and coffee mixture in prepared bowl. Microwave at HIGH 5 to 6 minutes or until boiling, stirring after 2-1/2 and 5 minutes.
• After sugar mixture comes to a full rolling boil, microwave at HIGH 5 to 6 minutes more until mixture reaches soft-ball stage (234°F) on instant-read or candy thermometer, stirring after 3 minutes. (Do not microwave mixture with thermometer.)
• Add vanilla chips, marshmallow creme and grated orange peel; stir until smooth. Pour into prepared pan; smooth evenly into corners. Score into 70 squares by cutting 7 sections lengthwise and 10 sections crosswise halfway through fudge with sharp knife while fudge is still warm.
• Let stand until firm. Remove from pan by lifting fudge and foil using foil handles. Place on cutting board; cut along score lines into squares. Remove foil. Garnish, if desired. Store in airtight container at room temperature.