ORANGE CORNMEAL BISCUITS
Steps:
- Line 2 baking sheets with baking parchment.Beat the butter and icing sugar together with an electric whisk until pale and fluffy, add the vanilla extract and orange zest and beat again until combined.
- Mix the flour and cornmeal together and add to the butter mixture, beat gently, then bring the mixture together with your hands into a stiff dough, it will be quite crumbly, knead very gently for a few seconds just enough to form it into a smooth ball.
- Roll out on a lightly floured surface to about 5mm thick and cut out biscuits using a 6cm plain round cutter (or cutter of your choice), place on the baking sheets and chill in the fridge for 1 hour, or the freezer for 20-30 minutes.
- Meanwhile, preheat the oven to 180°C/350°F/gas mark 4.Bake the biscuits in batches, one tray at a time, for 10-15 minutes until golden. As soon as they come out of the oven, sprinkle with a little sugar then transfer to a wire rack to cool.
OLIVE OIL ORANGE CORNMEAL CAKE
Not your average cake, but delicious nonetheless! The texture of the cornmeal and the uncommon flavor of the oil and the orange make this cake a wonderfully flavorful 'lighter side' option to the cakes usually enjoyed by Americans.
Provided by The Viking Bunny
Categories World Cuisine Recipes European Italian
Time 1h15m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Grease the bottom and sides of an 8-inch round cake pan; line with parchment paper. Grease top of paper.
- Beat 1 cup sugar, eggs, olive oil, and orange juice together in a large bowl until smooth; add flour, cornmeal, orange zest, baking powder, and salt. Use a whisk to lightly mix the wet and dry ingredients together. Pour the mixture into the prepared pan. Sprinkle remaining sugar over the top of the batter.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 35 minutes. Cool cake in the pan for 20 minutes. Run a knife along the inside edge of the pan to loosen cake. Invert pan onto a plate to remove cake from pan. Use plate to again invert the cake onto a cooling rack to cool completely.
Nutrition Facts : Calories 377.4 calories, Carbohydrate 57.3 g, Cholesterol 46.5 mg, Fat 15.1 g, Fiber 1 g, Protein 4.3 g, SaturatedFat 2.3 g, Sodium 431.5 mg, Sugar 34.9 g
ORANGE CORNMEAL CAKE
This orange-flavored cake has white wine in the batter.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 1h10m
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees. Brush bottom and sides of an 8-inch round cake pan with oil; line bottom with a round of wax or parchment paper, and brush paper with oil.
- In a large bowl, whisk together oil, eggs, 1 cup sugar, and wine until smooth. Add flour, cornmeal, baking powder, salt, and orange zest; whisk gently to combine.
- Pour batter into prepared pan; sprinkle top evenly with remaining 1/3 cup sugar (topping will be thick). Bake until cake begins to pull away from sides of pan and a tester inserted in center comes out clean, 35 to 40 minutes.
- Cool in pan 20 minutes. Run a knife around edge of cake; invert cake gently onto a plate, and remove parchment paper. Reinvert cake onto a rack to cool completely. Serve with orange segments, if desired.
ORANGE CORN MUFFINS
This is an old recipe that I decided to improve upon-and I like this version so much better! Sometimes, I'll make lemon corn muffins by substituting lemon peel if I don't happen to have any oranges on hand. -Hope Huggins, Santa Cruz, California
Provided by Taste of Home
Time 35m
Yield 1 dozen.
Number Of Ingredients 9
Steps:
- In a bowl, combine the cornmeal, flour, sugar, baking powder and salt. In another bowl, combine egg, milk, oil and orange zest. Stir into cornmeal mixture just until moistened. , Fill greased muffin cups two-thirds full. Bake at 425° until lightly browned, about 15 minutes. Cool for 5 minutes before removing to wire racks. Serve warm.
Nutrition Facts : Calories 161 calories, Fat 6g fat (1g saturated fat), Cholesterol 20mg cholesterol, Sodium 198mg sodium, Carbohydrate 24g carbohydrate (7g sugars, Fiber 1g fiber), Protein 3g protein.
ORANGE-CORNMEAL COOKIES
A scrumptious batter piped into "S" shapes bakes into golden-brown Orange Cornmeal Cookies.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 3 dozen
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees with racks in center and lower third. Line two baking sheets with parchment paper, and set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, sugar, orange zest, and vanilla until light and fluffy. Add the eggs and yolks one at a time, beating until combined and smooth after each addition. Add flour and cornmeal, and beat on low speed until just combined.
- Spoon one-third batter into a pastry bag fitted with a start tip (Ateco No. 825). Pipe batter into S shapes, each about 3 inches long, onto prepared baking sheets about 1 1/2 inches apart.
- Place in oven, and bake until edges and bottoms are golden brown, about 22 minutes, rotating sheets halfway through. transfer to a wire rack; let cookies cool on baking sheets 5 minutes, then transfer to wire rack to cool completely.
PISTACHIO-ORANGE CHOCOLATE COINS
This recipe is sponsored by Kohl's®. We love using a combination of crunchy chopped pistachios and candied orange peels as a topping for these chocolate coins, but you can customize the easy treats with any toppings you like. Just about any dried fruit, nuts or even holiday sprinkles will do the trick!
Provided by Food Network Kitchen
Categories dessert
Time 30m
Yield about 40 pistachio-orange chocolate coins
Number Of Ingredients 5
Steps:
- Line a baking sheet with parchment paper and oil the paper. Combine the chocolate chips and shortening in a small microwave-safe bowl. Microwave in 30-second intervals, stirring, until smooth and melted.
- Spoon the chocolate into 1 1/2-inch circles on the prepared pan. Let cool slightly. Top with the pistachios and candied orange peel. Refrigerate until firm.
ORANGE CORNMEAL POUND CAKE
Light orange and spice flavor in this English transplant to the American South. From BIscuits, Spoonbread and Sweet Potato Pie.
Provided by fluffernutter
Categories Dessert
Time 1h55m
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- Beat the butter and sugar with an electric mixer until very light and fluffy, about 2 minutes. Add the zest and mix well. Beat in the egg yolks, one at a time.
- Grind the coriander seeds to a fine dust. Combine with the nutmeg, salt, flour and cornmeal. Add to the butter mixture. Beat in the sherry, bourbon and brandy.
- Whip the egg whites (salt and cream of tartar help stabilize them) until soft peaks form. Fold one-third of the egg whites into the batter to lighten. Fold in remaining egg whites.
- Pour into a greased 9-inch loaf pan. (If your loaf pan is 7 inches, you'll have enough batter left for a large muffin or two). Bake at 325 for 90 minutes. Cool slightly in pan, then turn out and cool completely.
Nutrition Facts : Calories 378, Fat 22, SaturatedFat 12.7, Cholesterol 175.7, Sodium 293.9, Carbohydrate 37.1, Fiber 1.2, Sugar 20.4, Protein 6
ORANGE CORN BREAD
You only need 30 minutes to whip up a batch of this tender cornbread. Serve it warm or cold, either way you'll love its mild orange flavor. Sharon Runyan - Fort Wayne, Indiana
Provided by Taste of Home
Time 30m
Yield 9 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the first six ingredients. In a small bowl, combine the milk, egg substitute, orange juice and oil; stir into dry ingredients just until combined (batter will be thin). , Pour into a greased 9-in. square baking pan. Bake at 400° for 18-22 minutes or until a toothpick inserted in the center comes out clean.
Nutrition Facts : Calories 182 calories, Fat 4g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 330mg sodium, Carbohydrate 32g carbohydrate (10g sugars, Fiber 2g fiber), Protein 5g protein.
ORANGE CORNMEAL COINS
This is adapted from a lovely Land O'Lakes recipe. This makes a ton of itty bitty cookies that keep really well, but you may not get to find out how well (cookie guilt doesn't kick in as quickly with teensy cookies as it does with the full-size ones). ;) Notes: Cook time includes 1 hour chilling time. For extra orange flavor, I like to add 2 packets of True Orange to the dough.
Provided by Muffin Goddess
Categories Dessert
Time 1h25m
Yield 16 dozen
Number Of Ingredients 11
Steps:
- Combine one cup sugar, butter and egg in a large mixing bowl. Beat at medium speed until creamy, scraping bowl often. Reduce speed to low and mix in all remaining ingredients except for the dipping sugar and colored sugar. Beat until everything comes together to form a dough.
- Divide dough into four equal portions. Roll each portion into a 12" long, 1" diameter log. Wrap each log in plastic wrap and refrigerate until firm, at least one hour.
- Preheat oven to 375 deg. F. Cut chilled logs into 1/4" slices with a sharp knife (you should get 4 dozen cookies per log). Place 1" apart on ungreased cookie sheets. Dip a fork in sugar, then press cookies in a crisscross pattern (like peanut butter cookies).
- Bake for 6 to 9 minutes, or until edges are lightly browned. Sprinkle baked cookies immediately with colored sugar, if using.
Nutrition Facts : Calories 233.5, Fat 12.2, SaturatedFat 7.5, Cholesterol 43.7, Sodium 133.8, Carbohydrate 29.2, Fiber 1, Sugar 12.6, Protein 2.6
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- Combine 1 cup sugar, butter and egg in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add all remaining ingredients except additional sugar and decorator sugars. Beat at low speed until mixture forms a dough.
- Divide dough into fourths. Shape each fourth into 12-inch (1-inch diameter) log. Wrap each in plastic food wrap. Refrigerate at least 1 hour until firm.
- Cut logs into 1/4-inch slices with sharp knife. Place 1 inch apart onto ungreased cookie sheets. Press cookies with fork dipped in sugar to make a crisscross design. Bake 6-9 minutes or until edges are lightly browned. Immediately sprinkle with decorator sugars, if desired.
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