Orange Coconut Stars Recipes

ORANGE COCONUT PIE - 2003 1ST PLACE CITRUS

Steps:

• Pie Crust:
• Chill all ingredients, including the flour and vinegar. Combine the flour, salt and sugar. Cut in shortening with a pastry blender until the mixture resembles cornmeal. In another bowl, mix water and vinegar with the beaten egg. Add the liquid mixture, 1 tablespoon at a time, to the flour mixture, tossing with a fork to form a soft dough.
• Filling:
• In saucepan combine sugar, cornstarch, and salt. Gradually stir in water. Cook and stir until thickened and bubbly. Reduce heat, cook and stir 2 minutes more. Remove from heat. Gradually stir 1 cup hot mixture into yolks. Return mixture to saucepan, bring to a gentle boil. Cook and stir 2 minutes more. Remove from stove. Stir in butter, orange peel and orange juice.
• Turn into pastry shell. Refrigerate.
• Meanwhile prepare next layer by combining cream cheese and powdered sugar until well blended. Beat in the whipped topping until light and fluffy. Spread over orange filling.
• Top with whipped topping and sprinkle with shredded coconut as desired. Chill until serving.

ORANGE COCONUT STARS

Steps:

• Heat oven to 350°F. Cut dough in half; roll out both halves to an even 1/4-inch thickness. Cut out cookies with a 2-inch star cookie cutter; reroll scraps to get 40 cookies. Coat 2 cookie sheets with cooking spray; place cookies on sheets 1 inch apart and bake 1 batch at a time until firm and slightly golden at edges, 4 to 5 minutes. Cool on wire racks. Line baking sheet with foil; spread coconut on foil. Bake, stirring once or twice, until golden, 3 to 4 minutes. Spread coconut on sheet of wax paper; crush with fingers. Whisk sugar, zest and juice in a bowl until combined. Dip 1 side of cookie into orange glaze, then press into coconut; let set on wire racks.

ORANGE COCONUT CREAMS

Steps:

• In a small saucepan, combine milk and butter. Cook and stir over low heat until the butter is melted. Place the confectioners' sugar in a large bowl. Add milk mixture; beat until smooth. Add the coconut and orange extract; mix well. Roll into 1-in. balls; place on waxed paper-lined baking sheets. Refrigerate until firm, about 1 hour., In a microwave, melt the chips, chocolate and shortening; stir until smooth. Dip balls into chocolate; allow excess to drip off. Place on waxed paper; let stand until set.

ORANGE COCONUT SALMON

Steps:

• Place salmon fillets in a medium bowl with orange juice. Cover, and marinate in the refrigerator 8 hours, or overnight.
• Preheat oven to 350 degrees F (175 degrees C).
• Coat salmon fillets with egg. Dip fillets in coconut, and arrange in a single layer on a medium baking sheet. Bake 15 minutes in the preheated oven, until coconut is golden brown and fish is easily flaked with a fork.
• In a small saucepan over medium heat, blend orange marmalade and Dijon mustard. Heat until warm, and serve as a dipping sauce for the salmon.

COCONUT ORANGE SQUARES

Steps:

• Crem butter and sugar until light. Beat in egg, orange rind and milk.
• Add coconut and dry ingredients.
• Mix only enough to blend.
• Place in 8" square pan lined with waxed paper (or use a nonstick pan). Bake in 350F oven about 25 minutes.
• Cut into squares.
• Can easily be doubled and baked in 13x9" pan.

ORANGE COCONUT MUFFINS

Steps:

• Preheat oven to 375°F Combine orange juice, 1/4 cup melted butter and egg in a large bowl.
• Add all remaining muffin ingredients EXCEPT orange segments, stir just until moistened. Gently stir in orange segments.
• Spoon batter into 12 paper lined pr greased muffin cups.
• Combine all of the topping ingredients in a small bowl; sprinkle evenly over muffins. Bake for 18-23 minutes or until lightly browned. Let stand 5 minutes, remove from pan.

ORANGE & COCONUT SALAD

Steps:

• Cut away the peel and pith from the oranges, then thinly slice the flesh. Mix with coconut, parsley, red onion and lime juice.

ORANGE AND LIME MARGARITA

Steps:

• Pour orange juice, lime juice, tequila, and agave syrup into a cocktail shaker. Add ice and shake well. Strain into a margarita glass and serve with an orange twist.