ORANGE SWIRL CAKE
Love the combination of chocolate and orange? Try this marbled cake-it looks as good as it tastes.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h
Yield 12
Number Of Ingredients 11
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Grease and lightly flour bottom and sides of 13x9-inch pan, or spray with cooking spray.
- In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Reserve 1 1/2 cups batter in small bowl; set aside. Pour two-thirds of the remaining batter into pan; spread evenly. Stir dry gelatin and extract into the reserved 1 1/2 cups batter. Drop orange batter by heaping tablespoonfuls randomly onto batter in pan; repeat with remaining yellow batter. Swirl batter with knife.
- Bake 33 to 38 minutes or until toothpick inserted in center comes out clean. Cool completely, about 2 hours.
- In small microwavable bowl, microwave chocolate as directed on package until melted. Cool 10 minutes. In large bowl, beat powdered sugar, butter, vanilla and milk with electric mixer on low speed until smooth. Gradually beat in melted chocolate until well blended. Immediately frost cake (frosting will begin to set up after about 15 minutes). Store loosely covered.
Nutrition Facts : Fat 5, ServingSize 1 Serving, TransFat 0 g
ORANGE-SWIRL YOGURT PIE
"This refreshing frozen pie is an excellent grand finale to any meal," promises Nancy Zimmerman. The gingersnap crust complements the frozen yogurt and citrus sauce nicely. "It's great for entertaining because you make it a day early. Nancy writes from her home in Cape May Court House, New Jersey.
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 6-8 servings.
Number Of Ingredients 10
Steps:
- In a small saucepan, combine sugar and cornstarch. Stir in orange juice concentrate and water until smooth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in butter and orange zest. Cool to room temperature, stirring several times., Soften 4 cups of frozen yogurt. Meanwhile, in a small bowl, combine gingersnaps and butter; press onto the bottom and up the sides of a greased 9-in. pie plate. , Spoon softened yogurt into crust. Top with half of the orange sauce; cut through with a knife to swirl. Place scoops of the remaining frozen yogurt over filling. Drizzle with remaining orange sauce., Cover and freeze for at least 8 hours before cutting. May be frozen for up to 3 months.
Nutrition Facts : Calories 409 calories, Fat 17g fat (9g saturated fat), Cholesterol 43mg cholesterol, Sodium 281mg sodium, Carbohydrate 62g carbohydrate (46g sugars, Fiber 1g fiber), Protein 6g protein.
ORANGE CREAM POPS
Almond Breeze Vanilla almondmilk and orange juice concentrate are the perfect base of this swirled orange pop.
Provided by Almond Breeze
Categories Trusted Brands: Recipes and Tips Almond Breeze
Time 8h20m
Yield 8
Number Of Ingredients 6
Steps:
- Whisk together Almond Breeze, sugar, cornstarch, coconut oil, and extract in a small saucepan. Bring to a simmer, whisking frequently. Cook over low heat for 5 minutes or until mixture has thickened, stirring frequently. Let cool, stirring occasionally.
- Place 2/3 of the mixture in a separate bowl and stir in orange juice concentrate. Combine mixture from both bowls and swirl very lightly.
- Spoon into ice cream pop molds and insert a handle or stick into each. Freeze overnight.
SWEET ORANGE CREAM TOPPING
The secret to this delicate whipped cream topping is a little orange juice and a shimmer of fresh grated peel.
Provided by Betty Crocker Kitchens
Time 10m
Yield 8
Number Of Ingredients 5
Steps:
- In large bowl, beat whipping cream and powdered sugar with electric mixer on medium speed about 1 minute or until cream begins to thicken, then on high speed until stiff peaks form.
- Fold in orange juice and 1/2 teaspoon orange peel. Refrigerate until ready to serve. Garnish with additional orange peel.
Nutrition Facts : Calories 100, Carbohydrate 4 g, Cholesterol 35 mg, Fat 2, Fiber 0 g, Protein 0 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 10 mg, Sugar 3 g, TransFat 0 g
EASY ORANGE CREAM SLUSH
This is a simple and delicious recipe for a cool and creamy orange drink.
Provided by Mandy Maholick
Categories Drinks Recipes Smoothie Recipes Orange
Time 5m
Yield 1
Number Of Ingredients 4
Steps:
- Combine the orange juice, milk, sugar, and ice cubes in a blender; blend until smooth.
Nutrition Facts : Calories 183.1 calories, Carbohydrate 40.7 g, Cholesterol 4.9 mg, Fat 1.4 g, Fiber 0.2 g, Protein 2.9 g, SaturatedFat 0.8 g, Sodium 31.3 mg, Sugar 38.2 g
CINNAMON-ORANGE SWIRL BREAD
I've been making this recipe for more than 14 years and have modified it through the years. I won second place at our state fair in 1990 with this recipe. I didn't mind taking second, because my best friend finished first!
Provided by Taste of Home
Time 1h10m
Yield 1 loaf.
Number Of Ingredients 11
Steps:
- In a bowl, cream shortening and 1 cup sugar. Add eggs, sour cream and vanilla; mix well. Combine flour, baking powder, baking soda and salt; stir into creamed mixture just until moistened. Pour half the batter into a greased 9x5-in. loaf pan., Combine cinnamon, orange zest and remaining sugar; set 1 tablespoon aside for the topping. Sprinkle remaining sugar mixture over batter. Carefully top with batter. Cut through batter with a knife to swirl. Sprinkle with reserved sugar mixture. , Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack to cool completely.
Nutrition Facts :
ORANGE SWIRL CAKE
Make and share this Orange Swirl Cake recipe from Food.com.
Provided by True Texas
Categories Dessert
Time 1h7m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 350. Grease and flour a 12-cup Bundt pan.
- Prepare cake mix according to directions.
- Remove 1-1/2 cups of the batter and set aside.
- Pour remaining batter into pan.
- Stir gelatin (dry) into the 1-1/2 cups of batter.
- Drop orange batter by generous tablespoons randomly in 6 to 8 mounds onto batter in pan.
- Cut through batter with a knife in S-shaped curves in one continous motion for swirled effect.
- Bake 42 to 47 minutes in pan. Turn upside down onto a heat proff serving plate; remove pan.
- Cool cake completely. Sprinkle with powdered sugar.
DRUNKEN CHERRY ORANGE ICE CREAM SWIRL
Make and share this Drunken Cherry Orange Ice Cream Swirl recipe from Food.com.
Provided by Millereg
Categories Frozen Desserts
Time 14m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- In a non-reactive small saucepan, combine the pitted cherries, orange juice, mace, and orange liqueur.
- Partially cover and simmer over medium heat for 3 to 5 minutes, until cherries are soft but not mushy.
- Remove from heat.
- In 4 stemmed goblets, parfait glasses, or dessert dishes, alternate 2 to 3 layers of ice cream and hot cherry mixture.
- Gently cut through the layers and swirl with a knife.
- Serve at once.
- If the diners are chocoholics, garnish each serving with shaved dark chocolate.
Nutrition Facts : Calories 166.8, Fat 8, SaturatedFat 4.9, Cholesterol 31.4, Sodium 57.3, Carbohydrate 22.6, Fiber 1.1, Sugar 19.8, Protein 2.9
ORANGE SWIRL-SOUR CREAM POUND CAKE
Swirl some sweetness into your favorite with this delectable recipe for Orange Swirl-Sour Cream Pound Cake that packs a little bit of wow in each rich bite.
Provided by My Food and Family
Categories Dairy
Time 2h30m
Yield 18 servings
Number Of Ingredients 9
Steps:
- Heat oven to 325ºF.
- Grate zest from orange; mix with flour and baking soda until blended. Set aside. Remove white membrane from orange over small bowl to catch juices. Separate orange into sections; cut in half. Place oranges in bowl. Refrigerate until ready to use.
- Beat butter and granulated sugar in large bowl with mixer until light and fluffy. Add eggs, 1 at a time, mixing well after each addition. Beat in flour mixture alternately with sour cream.
- Pour 2 cups batter into medium bowl. Add dry gelatin mix; stir until blended. Pour half the remaining (plain) batter into greased and floured 10-inch tube pan or 12-cup fluted tube pan. Top alternately with spoonfuls of orange batter and remaining (plain) batter; swirl gently with knife.
- Bake 1 hour 15 min. or until toothpick inserted near center of cake comes out clean. Cool 10 min. Loosen cake from sides of pan with knife. Invert onto wire rack; gently remove pan. Cool cake completely.
- Drain oranges, reserving juice from bowl. Mix powdered sugar and 1 Tbsp. of the reserved juice. (If needed, add remaining juice, 1/4 tsp. at a time, until glaze is of desired drizzling consistency.) Drizzle glaze over cake. Let stand until firm. Garnish plate with orange pieces just before serving.
Nutrition Facts : Calories 330, Fat 12 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 85 mg, Sodium 120 mg, Carbohydrate 0 g, Fiber 0.6635 g, Sugar 0 g, Protein 5 g
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