Orange Ginger Spread Recipes
SWEDISH ORANGE GINGERSNAPS
Provided by Food Network
Categories dessert
Time 1h55m
Yield 5 dozen cookies
Number Of Ingredients 11
Steps:
- In a mixing bowl or standing mixer cream together the butter and sugar until light. Beat in 1 egg and mix in the molasses, orange juice, and zest. Sift together the dry ingredients and stir them into the wet ingredients to make a soft, smooth dough, adding more flour if dough is too sticky. Knead the dough three times on a lightly floured board.
- Shape the dough into 3 logs, about 8-inches long, wrap in plastic wrap and refrigerate at least 1 hour or overnight.
- Preheat oven to 350 degrees F. Slice logs into thin circles, less than 1/8-inch thick. Place on lightly greased baking sheets.
- Bake cookies for about 8 to 10 minutes. Remove from oven and transfer cookies to a rack to cool.
CREAMY ORANGE-GINGER DRESSING
Great drizzled on a spinach or mesclun lettuce salad with the addition of mandarin orange sections and chow mein noodles.
Provided by LINDA W.
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Yogurt Dressing Recipes
Time 10m
Yield 4
Number Of Ingredients 8
Steps:
- In a blender or food processor, blend yogurt, orange juice, ginger, salt, sugar, orange peel, cayenne and cinnamon until smooth and creamy. Refrigerate until ready to use.
Nutrition Facts : Calories 28.3 calories, Carbohydrate 4.4 g, Cholesterol 1.8 mg, Fat 0.5 g, Fiber 0.2 g, Protein 1.7 g, SaturatedFat 0.3 g, Sodium 167 mg, Sugar 3.9 g
FLUFFY ORANGE SPREAD
With its pleasant orange flavor, this simple spread perfectly tops a variety of breads. Each bite has just the right amount of sweetness. -Ruth Hastings
Provided by Taste of Home
Categories Appetizers
Time 5m
Yield 1 cup (8 servings).
Number Of Ingredients 4
Steps:
- In a small bowl, beat cream cheese and orange juice until smooth and creamy. Add sugar and orange zest; mix well. Serve with bread, bagels or toast. Store in the refrigerator.
Nutrition Facts : Calories 47 calories, Fat 4g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 32mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 1g protein.
ORANGE-GINGER SPREAD
Make and share this Orange-Ginger Spread recipe from Food.com.
Provided by Annacia
Categories Oranges
Time 5m
Yield 1 cup
Number Of Ingredients 3
Steps:
- In a small bowl stir together all ingredients.
Nutrition Facts : Calories 471.3, Fat 0.1, Sodium 91.1, Carbohydrate 126.3, Fiber 2.2, Sugar 114, Protein 1.1
WALNUT DATE SPREAD
"Wanting to bring a different kind of sandwich to a meeting, I experimented with various spreads. This fruit and nut combination was a winner," say Leora Muellerleile of Turtle Lake, Wisconsin. "A nice substitute for butter, it's wonderful on raisin toast. For fun, try adding cinnamon, ginger or nutmeg."
Provided by Taste of Home
Categories Appetizers
Time 5m
Yield 7 servings.
Number Of Ingredients 3
Steps:
- In a food processor, combine dates and nuts; cover and process until finely chopped. While processor is running, add orange juice until blended.
Nutrition Facts : Calories 86 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 19g carbohydrate (0 sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges
ORANGE-GINGER ROUNDS
Make sure the dough is well chilled. The log of orange sable dough is rolled in crystallized ginger which, when sliced, forms decorative and delicious edges around the cookies.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 5 dozen
Number Of Ingredients 2
Steps:
- Place two 12-by-16-inch pieces of parchment on a work surface. Divide dough in half; form each half into a rough log on parchment. Fold parchment over dough; using a ruler, roll and press dough into a 1 1/2-inch cylinder. Wrap. Chill at least 3 hours.
- Heat oven to 350 degrees. Line two baking sheets with parchment. Spread crystallized ginger on a work surface. Unwrap logs; roll in ginger to coat. Cut logs into 1/4-inch-thick rounds; place on sheets, spaced 2 inches apart. Bake until edges turn slightly golden, about 15 minutes. Transfer cookies to a wire rack to cool. Bake or freeze remaining dough. Store in an airtight container up to 2 weeks.
ORANGE GINGER BREAD
This is an orange flavored gingerbread for the bread machine that is especially good with chocolate syrup or hazelnut spread.
Provided by SINFONY_STAR
Categories Bread Yeast Bread Recipes
Time 35m
Yield 12
Number Of Ingredients 9
Steps:
- Place ingredients into the bread machine in the order recommended by the manufacturer. Select the Dough cycle, and press Start.
- When the machine signals the end of the cycle, remove the dough. Roll into a loaf, and place in a 9x5 inch bread pan. Set aside to rise until doubled, or until your finger leaves a dent when the dough is pressed lightly.
- Preheat the oven to 350 degrees F (175 degrees C). Bake the bread for 25 minutes in the preheated oven, or until a rich golden brown.
Nutrition Facts : Calories 158.1 calories, Carbohydrate 28.8 g, Cholesterol 7.6 mg, Fat 3.4 g, Fiber 2.5 g, Protein 4.1 g, SaturatedFat 1.9 g, Sodium 47.2 mg, Sugar 5.1 g
ORANGE GINGER FROSTING
This frosting is the perfect topping for Carrot Ginger Cupcakes.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 3 cups
Number Of Ingredients 6
Steps:
- Place butter in the bowl of an electric mixer fitted with the paddle attachment, and beat on medium-high speed until fluffy, about 2 minutes. Add cream cheese and confectioners' sugar, beat until well combined and fluffy, about 2 minutes more. Add orange zest, grated ginger, and salt. Beat an additional 5 minutes.
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Cuisine American, BritishCategory BreakfastServings 4
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- Put the orange and lemon peels, ginger and sugar into the bowl of a food processor fitted with the steel blade. Process until the zest is very finely minced into the sugar, about 1 to 2 minutes. Scrape down the bowl as necessary.
- In a stand mixer fitted with the paddle attachment (or in a bowl using an electric beater), cream the butter with the sugar and orange peel mixture. Add the eggs, 1 at a time, and then add the orange juice, lemon juice, salt and cornstarch. Mix until combined. (Note: It’s going to look like a disgusting, curdled mess at this stage. Do not panic. I promise you it will come together and look delightful).
- Pour the mixture into a 2 quart heavy-bottomed saucepan and cook over medium-low heat until thickened (about 10 minutes), stirring constantly. The curd will thicken at about 170 F, or just below simmer.
- Remove from the heat and strain into a bowl through a fine mesh sieve. Add to storage jars and allow to cool to room temperature before refrigerating. The curd will get thicker as it cools.
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