Orange Cream Crunch Recipes

ORANGE CRUNCH CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch pans. Combine the graham cracker crumbs, brown sugar, walnuts and butter. Divide mixture evenly between the prepared pans. Set aside.
• In a medium bowl, mix together the cake mix, water, orange juice and oil until blended. Beat in the eggs, one at a time, then stir in the orange zest. Pour the mixture evenly over the crunch layer in the pans.
• Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool for 10 minutes, then invert onto a wire rack and cool completely before frosting. Frost (crunch side up) between layers, on top and sides. Arrange orange sections on top, then refrigerate.
• To make the frosting: In a medium bowl, beat the vanilla frosting until light and fluffy, then mix in the whipped topping. Stir in the orange and lemon zest. Use frosting on completely cooled cake layers.

ORANGE CRUNCH CREAMS WITH WARM CHERRIES

Steps:

• Line a 20 x 30cm baking tray (or similar) with greaseproof paper. In a large mixing bowl, beat together the zest, mascarpone, crème fraîche, cream, sugar and vanilla seeds until smooth and thick. Tip into the tray, smooth with a palette knife, then chill for 2 hrs until firm. Can be made up to a day ahead.
• Meanwhile, put the biscuits into a food bag and bash to crumbs with a rolling pin. When the orange cream mix is firm, tip half of the biscuits onto a tray or board. Flip the baking tray over onto the crumbs. Lift the tin and paper off, then sprinkle with the rest of the crumbs. Using a medium straight-sided cutter or ring (about 7cm across), cut out individual portions - dip the cutter into hot water and dry off before you make each cut into the mix. Lift straight onto serving plates if you have room in the fridge to store them, or transfer onto a flat baking sheet lined with greaseproof paper. Return to the fridge until ready to serve - can be done up to 4 hrs ahead. You will have some mix left when you've cut out all 8 portions, but don't throw it away - keep to serve with fruit or stir in any leftover crumbs and freeze in a tub for a quick, creamy, crunchy ice cream.
• When you're ready for dessert, put the cherries, butter, sugar and kirsch or cassis, if using, into a saucepan over a medium heat. Toss until the sugar starts to caramelise and the juice comes out from the cherries to make a syrupy sauce. Spoon the warm cherries over the cold creams and serve straight away.

EASY ORANGE CREAM SLUSH

Steps:

• Combine the orange juice, milk, sugar, and ice cubes in a blender; blend until smooth.

ORANGE CREAM CHEESECAKE

Steps:

• In a large bowl, combine the cracker crumbs, cinnamon, orange zest and butter. Press onto the bottom of a greased 10-in. springform pan. Refrigerate for at least 30 minutes., Prepare orange gelatin according to package directions. Set aside 1/2 cup at room temperature. Chill remaining gelatin until slightly thickened, 40-60 minutes., In a large bowl, beat cream cheese and sugar until smooth. Beat in the milk, orange juice concentrate, lemon juice and vanilla. Beat on medium-high speed 2 minutes longer., In a small bowl, sprinkle unflavored gelatin over cold water; let stand for 2 minutes. Stir in boiling water until gelatin is completely dissolved. Stir into the room-temperature orange gelatin. Stir into cream cheese mixture, then fold in whipped topping. Pour into crust., For topping, in a large bowl, beat whipped topping and sugar. Beat in refrigerated orange gelatin (mixture will be thin). Chill for 30 minutes. Gently spoon over filling (pan will be full). Refrigerate for 8 hours or overnight. Remove sides of pan. Garnish with fruit and lemon balm if desired.

ORANGE CRUNCH CAKE

Steps:

• Heat oven to 350°F (dark or nonstick pans are not recommended). Grease bottoms only of two 8- or 9-inch round cake pans. Line bottoms of pans with waxed paper, then grease and flour entire pans.
• In medium bowl, mix cracker crumbs, brown sugar, pecans, cinnamon and butter. Sprinkle 1 cup pecan mixture evenly into bottom of each pan; press gently.
• In large bowl, beat cake mix, orange peel, orange juice mixture, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour evenly into pans.
• Bake 8-inch rounds 34 to 41 minutes, 9-inch rounds 30 to 37 minutes, or until toothpick inserted in center comes out clean and tops are rich golden brown. Cool in pans 15 minutes. Carefully run sharp knife around sides of pans to loosen cakes. Remove from pans to cooling rack, placing crumb mixture side up. Cool completely, about 1 hour.
• In large bowl, stir frosting ingredients until well blended. Place 1 layer, crumb side up, on serving plate. Spread with 1 cup frosting to within 1/4 inch of edge. Add second layer, crumb side up. Frost side and top of cake with remaining frosting. Garnish with orange slices. To serve, cut cake with serrated knife. Store covered in refrigerator.

ORANGE CRUNCH CAKE

Steps:

• Grease and flour two 9-in. round baking pans; set aside. In a small bowl, combine the first five ingredients. Add butter; toss to coat. Divide between prepared pans., In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition., Transfer to prepared pans. Bake at 350° for 28-32 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a large bowl, beat cream cheese and butter until fluffy. Add the confectioners' sugar, orange juice, zest and extract; beat until blended. Place one cake layer crunch side up on a serving plate; spread with 1 cup frosting. Top with remaining cake layer crunch side down. Spread remaining frosting over top and sides of cake. Just before serving, top with orange wedges.

ORANGE CREAM CRUNCH

Steps:

• Spoon 1/2 cup of the wafer crumbs evenly into 6 (8-oz.) parfait glasses; set aside.
• Sprinkle gelatine over juice in blender container; let stand 1 min. Add orange zest and milk; cover. Blend on low speed 2 min. or until gelatine is completely dissolved. Add cream cheese, sugar and vanilla; cover. Blend on high speed until well blended. Add 1 cup of the whipped topping; cover and pulse just until blended.
• Pour evenly over crumbs in parfait glasses; top with the remaining wafer crumbs. Refrigerate 2 hours or until firm. Serve topped with remaining 1/2 cup whipped topping. Store leftover desserts in refrigerator.

ORANGE CREAMSICLES

Steps:

• In a bowl, beat the cream with a whisk until soft peaks form. Set aside.
• In another bowl, beat the egg whites until soft peaks form. Add the honey and vanilla extract and continue beating until firm peaks form.
• Combine the egg whites mixture to the cream and add the orange juice and orange zest.
• Using a popsicle mold or wax paper cups, fill the molds and insert the popsicle sticks. Place in the freezer overnight and serve.

ORANGE CREAM FLOAT

Steps:

• Fill a glass with orange soda, top the side of the glass with a big scoop of vanilla ice cream.

ORANGE CRUNCH CAKE

Steps:

• Preheat the oven to 350 degrees F.
• Grind up graham cracker crumbs in a food processor. Measure out 1 cup and put them into a large bowl. Add the brown sugar and sliced almonds. Mix together. Then add in the softened butter and combine with a fork. At this point I like to take my hands to crumble everything together.
• Lightly grease and flour two 9 inch round baking pans. Line both pans with wax paper or parchment. Divide the crumb mixture between the two pans and spread it out over the bottom of the pans. Set aside.
• Sift together the flour, baking powder and kosher salt into a bowl. Set aside.
• In a bowl of a stand mixer with the paddle attachment, mix together the sugar, milk, orange juice, canola oil, vanilla extract and 2 Tablespoons of orange zest. Mix everything together.
• Add in the eggs and mix to combine.
• Slowly add in the dry ingredients and mix until almost combined. Take a spatula and fold the ingredients together.
• Divide the batter between the two pans and spread the batter on top of the crumb topping.
• Bake the cakes at 350 degrees F for 25-30 minutes until a knife inserted into the cakes comes out clean.
• Cool the cakes on a cooling rack for 10 minutes. Run a knife alongside the edges of the cake. Then carefully invert the cakes onto the cooking rack. If some of the crumbs get stuck to the pan, don't worry. Just take it off the pans and press it back onto the cakes.
• *Tip before stacking the cakes: cut the dome off that forms on top of the cake when baking. You can use a serrated knife to do this.
• To make the cream cheese frosting:.
• Sift 3 cups of powdered sugar and set aside.
• In a bowl of a stand mixer with the paddle attachment, mix together the softened cream cheese and butter until smooth, about 2 minutes.
• Add in the orange zest, vanilla extract and orange juice. Mix.
• Slowly add in the powdered sugar on low speed. Then increase the speed to medium low and mix until the frosting is smooth.
• At this point, I put the frosting in an airtight container to let it firm up a little bit before frosting the cake.
• Take one of the cakes and place it crumb side up.
• Fit a piping bag with a round decorating tip and fill it with the frosting. Pipe the frosting around the edge of the cake.
• Spread some of the frosting on top of the crumb topping. I drop the frosting all over the crumb topping and then spread it out. It makes it easier to spread out this way.
• Place the other cake on top with the crumb side down. Frost the cake with the rest of the frosting.
• Enjoy!

ORANGE CRUSH CUPCAKES RECIPE

Steps:

• Heat oven to 350 degrees and line muffin tin with cupcake liners.
• Beat together cake mix, eggs, oil, orange crush, jello, orange food coloring and orange extract. Beat on medium speed for about 2 minutes until well blended.
• Fill cupcake liners about 2/3 full. Bake for 17 - 18 minute or until toothpick inserted comes out clean.
• Remove from oven and remove from baking tin, cool completely.