Orange Cranberry Dessert Recipes Recipe For Zucchini

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CITRUS CRANBERRY ZUCCHINI BREAD



Citrus Cranberry Zucchini Bread image

A delicious twist on a summer classic--zucchini bread with a hint of lemon and orange, accented by dried cranberries. My husband just raves about it!

Provided by JANAI

Categories     Bread     Quick Bread Recipes     Zucchini Bread Recipes

Time 1h35m

Yield 24

Number Of Ingredients 15

3 eggs
2 cups white sugar
1 cup vegetable oil
3 cups all-purpose flour
1 teaspoon baking soda
¼ teaspoon baking powder
2 cups shredded zucchini
1 cup dried cranberries
1 orange, zested
1 teaspoon lemon extract
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground nutmeg
1 teaspoon salt
1 pinch ground ginger

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease two 8x4-inch loaf pans.
  • Combine flour, baking soda, and baking powder in a small bowl. Beat eggs with sugar in a large bowl until well mixed; beat in oil. Stir zucchini, cranberries, orange zest, and lemon extract into egg mixture. Add cinnamon, cloves, nutmeg, salt, and ginger. Stir flour mixture into zucchini mixture until batter is well blended. Pour batter into prepared loaf pans.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Nutrition Facts : Calories 229.6 calories, Carbohydrate 33.5 g, Cholesterol 23.3 mg, Fat 9.9 g, Fiber 1 g, Protein 2.6 g, SaturatedFat 1.7 g, Sodium 164.8 mg, Sugar 20.2 g

CRANBERRY ORANGE ZUCCHINI BREAD



Cranberry Orange Zucchini Bread image

This cranberry orange zucchini bread recipe is super easy, moist, and full of festive flavors. The orange juice in the recipe gives the bread a slight tartness that balances out the sweetness of the bread. This recipe is perfect for any fall gathering or to have as a snack!

Provided by Ben Rayl

Categories     Breakfast     Cake     Dessert

Time 1h10m

Number Of Ingredients 14

3 1/4 all-purpose flour
2 tsp cinnamon
1/2 tsp ground ginger
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 eggs
1 tsp vanilla
1 cup sugar
1/2 cup brown sugar
1/2 cup vegetable oil
2 medium oranges (zest and juice)
2 cups zucchini (finely shredded, unpeeled)
1 cup dried cranberries

Steps:

  • Preheat the oven to 350 F (175 C) and grease two baking pans, line the bottoms with baking paper, then grease the paper.
  • In a bowl, sift together the flour, cinnamon, ginger, baking powder, baking soda, and salt.
  • In another bowl, beat together the eggs, vanilla, sugars, oil and orange peel.
  • Gradually add the flour mixture to the creamed mixture, alternating with the orange juice, mixing just enough to combine after each addition.
  • In a small bowl, toss the cranberries together with the 1 tbsp of flour, to coat them.
  • Stir in the zucchini and the floured cranberries, then pour the mixture into the prepared baking pans.
  • Bake for about 55 minutes, or until a toothpick test comes out clean, let cool in pans for about 10 minutes before removing to wire racks to cool completely.

CRANBERRY ORANGE PARFAIT



Cranberry Orange Parfait image

Provided by Melissa d'Arabian : Food Network

Categories     dessert

Time 1h25m

Yield 4 servings

Number Of Ingredients 9

2 cups plain yogurt
3 tablespoons orange marmalade
3/4 cup heavy cream
1 teaspoon vanilla extract
1 tablespoon sugar
1 (10-ounce) can whole cranberry sauce
2 tablespoons fresh orange juice
2 teaspoons orange zest
2 tablespoons chopped pecans, toasted

Steps:

  • Add the yogurt to a coffee filter or doubled paper towels lined in a fine sieve. Let drain over a bowl for at least 1 hour or up to overnight in the refrigerator. Discard the accumulated liquid on the bottom of the bowl. Add the drained yogurt to the bowl and stir in the marmalade. In a separate bowl, whip the cream with a beater until it begins to thicken. Add the vanilla and sugar and continue to whip until soft peaks just begin to form. Add the cranberry sauce to a medium bowl. Stir half of the cream into the cranberry sauce along with the orange juice and orange zest and mix gently. Add the other half of the cream to the bowl with the yogurt mixture. Layer the yogurt and the cranberry mixtures in 4 parfait glasses or wine glasses, and top with a sprinkle of chopped pecans. Chill before serving.

Nutrition Facts : Calories 412 calorie, Fat 21 grams, SaturatedFat 15 grams, Cholesterol 70 milligrams, Sodium 119 milligrams, Carbohydrate 49 grams, Fiber 2 grams, Protein 5 grams, Sugar 36 grams

EASY ORANGE-CRANBERRY DESSERT



Easy Orange-Cranberry Dessert image

Frozen pound cake makes for quick assembly of an eye-catching trifle filled with fresh flavor.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 3h15m

Yield 12

Number Of Ingredients 10

1 package (3 ounces) vanilla pudding and pie filling mix (not instant)
2 cups milk
1 cup whipping (heavy) cream
1 tablespoon powdered sugar
1 package (10.75 ounces) frozen pound cake, thawed
1/4 cup orange-flavored liqueur or orange juice
3/4 cup frozen cranberry-orange sauce (from 12-ounce container), thawed
1 cup fresh raspberries
1 can (11 ounces) mandarin orange segments, drained
Additional fresh raspberries, if desired

Steps:

  • Mix pudding mix and milk in 2-quart sauce-pan. Heat to boiling over medium heat, stirring constantly; remove from heat. Place plastic wrap directly on pudding. Refrigerate 2 hours or until completely cooled.
  • Beat whipping cream in chilled small bowl with electric mixer on high speed until soft peaks form. Add powdered sugar; beat until stiff peaks form. Fold 1/2 cup of the whipped cream into the pudding.
  • Cut pound cake into 1/2-inch slices; cut each slice crosswise in half. Arrange about one-third of the cake pieces in bottom of bowl with slanted side, or arrange one-half of the cake pieces in bottom of bowl with straight side. Sprinkle with 2 tablespoons of the liqueur. Spread about one-third or one-half of the cranberry-orange sauce over cake pieces. Top with half each of the raspberries and orange segments. Spoon 1 cup of the pudding mixture over fruit. Repeat layers with remaining cake, liqueur, cranberry-orange sauce, raspberries, orange segments and pudding mixture. Top with remaining whipped cream. Refrigerate 1 hour before serving. Garnish with additional raspberries.

Nutrition Facts : Calories 280, Carbohydrate 24 g, Cholesterol 55 mg, Fat 3, Fiber 2 g, Protein 4 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 100 mg

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