Orange Glazed Fruit Chews Recipes

GLAZED FRUIT MEDLEY

Steps:

• In a small saucepan, mix the orange juice, sugar and cornstarch until smooth. Bring to a boil, stirring constantly; cook and stir for 2 minutes or until thickened. Transfer to a small bowl; cool slightly. Refrigerate, covered, for at least 2 hours., Just before serving, combine the fruit in a large serving bowl. Drizzle with orange juice mixture; toss gently to coat.

SIMPLE ORANGE GLAZE

Steps:

• Whisk sugar with orange zest and orange juice in a small bowl until smooth.

FRESH ORANGE POUND CAKES WITH AN ORANGE GLAZE

Steps:

• Preheat the oven to 400 degrees F.
• Grease 24 (1/2 cup) mini bundt pans (2 pans of 12 mini bundt tins). In an electric mixer, fitted with a paddle attachment, combine the butter and sugar. Beat until smooth.
• Add the eggs and yolks, 1 at a time, and continue to beat until incorporated. Add the orange zest and vanilla. Add the flour and salt, 1/2 cup at a time until the batter is smooth. Spoon 1/3 cup of the batter into the prepared pans.
• Bake for 15 to 20 minutes or until the top of the cake domes and are slightly golden. Remove from the oven and cool slightly. Unmold the cakes onto wire racks.
• In a small mixing bowl, combine the confectioners' sugar and orange juice together. Whisk until smooth. Place the wire racks over a baking sheet, lined with parchment paper. Drizzle the glaze over each cake. Sprinkle the top of each cake with the almonds. Cool the cakes to room temperature. Place the cakes on a serving platter and serve.

ORANGE OATMEAL CHEWS

Steps:

• Spread the rolled oats out on a cookie sheet and toast in a 350 degree oven for 10 minutes.
• Cool completely.
• Sift the flour, salt, soda and baking powder to- gether and set aside.
• Cream the Crisco in a large mixing bowl and grad- ually add in both of the sugars, creaming well after each addition.
• Blend in the egg, vanilla and orange rind, mixing well.
• Stir in the dry ingredients; then the toasted oats and the pecans, mixing well after each addition.
• Drop the cookie dough by teaspoonfuls onto lightly greased cookie sheets.
• Bake at 350 degrees for 10-12 minutes until golden brown.
• Cool on the cookie sheet for 1 minute, then remove the cookies to wire racks to finish cooling.

FRESH ORANGE COOKIES WITH ORANGE GLAZE

Steps:

• Preheat oven to 375°F.
• In a medium bowl, cream together the butter, sugar and sour cream until smooth.
• Beat in eggs one at a time then add orange zest.
• In another bowl, combine flour, baking powder, baking soda and salt. Stir into sugar-sour cream mixture, alternating with orange juice.
• Drop by teaspoonfuls onto ungreased cookie sheets or in madeleine-style pans.
• Bake for 8-10 minutes in preheated oven. Allow to cool on baking sheet for 2 minutes before moving to wire cooling rack.
• In a small bowl, combine melted butter, sugar and orange zest. Mix in orange juice, 1 Tbs. at a time until desired consistency is reached. Spread over cooled cookies.

ORANGE GLAZED FRUIT CHEWS

Steps:

• Preheat oven to 350*.
• Grease several baking sheets or spray with nonstick spray.
• In a large saucepan, combine the orange zest, orange juice, prunes and raisins.Bring to a simmer over medium-high heat. Cook, stirring frequently, until the fruit rehydrates and the juice is absorbed, about 5 minutes. Remove from the heat. Let stand until cooled to warm.
• In a medium bowl, thoroughly stir together the flour, cinnamon, baking soda, salt and cloves, set aside. Add the butter and brown sugar to the fruit mixture and stir until the butter melts and the ingredients are well blended. Add the egg and vanilla and stir until evenly incorporated. Stir in the flour mixture and walnuts, is using, until evenly incorporated.
• Drop the dough by golf ball size mounds onto the baking sheet, spacing about 2 1/2" apart. Bake the cookies, one sheet at a time, in the upper third of the oven -- for 10-13 minutes or until tinged with brown and just barely firm in the centers. Reverse the sheet from back to front halfway through the baking time to ensure even browning. Transfer the sheet to a wire rack until cookies firm up slightly.2 minutes.
• Using a spatula, transfer the cookies to wire racks. Let stand until cooled to warm.
• GLAZE:.
• In a medium bowl, stir together the powdered sugar, orange zest, orange juice, lemon juice and vanilla to form a fluid icing. if necessary, thin it with a little more orange juice. Set the racks on wax paper to catch drips, dip the tops of warm cookies into the glaze until coated. Shake off the excess. Return cookies to rack and let stand until the galze completely sets -- at least 1 1/2 hours. Store in an airtight container for up to 1 week. or freeze up to 1 month.