Orange Jumbles Recipes

ORANGE JUMBLES

Steps:

• Heat oven to 375°.
• Mix together shortening, butter, sugar, egg and vanilla.
• Stir together flour, soda and salt.
• Add to shortening mixture.
• Stir well.
• Mix into dough grated orange rind.
• Drop batter by rounded teaspoonfuls about 2 inches apart on lightly greased cookie sheet.
• Bake until delicately browned, 10 to 12 minutes.
• Cookies should be soft.
• Cool slightly and remove from cookie sheet.
• Glaze: Mix together sugar, juice and rind.
• Dip hot cookies into glaze and place on baking rack.

ORANGE CURD

Steps:

• Remove the zest from the oranges with a vegetable peeler, being careful to avoid the white pith. Put the zest in the bowl of a food processor fitted with a steel blade. Add the sugar and pulse until the zest is very finely minced.
• Cream the butter in the bowl of an electric mixer fitted with a paddle attachment. Add the sugar/orange zest mixture and mix until light and fluffy. Add the eggs, one at a time, then add the orange juice and salt. Mix until combined.
• Pour the mixture into a 2-quart saucepan and cook over low heat until thickened, about 10 minutes, stirring constantly. The orange curd will be ready when it coats a spoon, and it will register about 175 degrees F on a candy thermometer. Be careful not to overcook, or it will curdle. Remove from the heat and let cool or refrigerate.
• Place the orange curd in a bowl and decoratively arrange the strawberries on a serving platter around the bowl.

OLD-FASHIONED JUBILEE JUMBLES

Steps:

• 1. Chill dough if to soft. Drop by tablespoon or cookie scoop onto a greased cookie sheet. Bake just until, when touched lightly with finger, almost no imprint remains. Careful not to over bake.
• 2. *******************VARIATIONS**********************
• 3. 1) Butterscotch Jumbles- Follow above EXCEPT substitute brown sugar in place of granulated sugar.
• 4. 2) Coconut Jumbles-Follow above EXCEPT mix into the dough 1 cup of moistened shredded coconut.
• 5. 3) Orange Cream Jumbles- Follow above EXCEPT add 1 TBS of fresh orange zest and 1 tsp. of orange extract or 1 TBS. of fresh orange juice instead of vanilla. This would work with any fruit flavor, just adjust accordingly. Lemon or lime would be amazing !!!!
• 6. 4) Chocolate Cream Drops- Follow above EXCEPT stir into shortening mixture 2 squares (2 oz) melted unsweetened chocolate.
• 7. 5) Chocolate Cherry Drops-Mix into Chocolate Dough 2 cups of halved maraschino cherries.
• 8. 6) Fruit and Spice Drops- Follow original recipe EXCEPT sift with dry ingredients 1 tsp. cinnamon, 1/2 tsp. cloves, and 1/4 tsp. of nutmeg. Mix into the dough 1 cup of cut of dates or raisins and 1 cup of chopped nuts. You may omit what you don't like and add what you do !
• 9. ***Frosting****
• 10. Blend together 1 cup of sifted powdered sugar, 1/4 tsp. salt, 1/2 tsp. vanilla or flavoring of your choice, and add enough milk (approx. 1 TBS.) until right spreading consistency. Tint with food coloring if desired.
• 11. ****Lillian***** You can add more orange zest and either orange extract or juice to the frosting. But if you use fresh juice make sure and add it before the milk so you will know how much milk you need to add. If the frosting gets to thin, just add some more powdered sugar. Hope you enjoy this, it is sooo good. You could also do this with lemon or lime the same way.

ORANGES FILLED WITH ORANGE SORBET AND CLOUDBERRY JAM

Steps:

• To make the sorbet, beat yolks thoroughly. Add sugar and salt, and combine well.
• Split vanilla beans, remove seeds and reserve for another use. Heat milk and cream together with vanilla-bean pods until mixture is hot but not boiling. Stir a little of the hot liquid into the yolk mixture, then return all to milk mixture and cook, stirring, until thick enough to coat back of spoon. Strain.
• Add finely grated peel of oranges and cool.
• Put the mixture in an ice-cream machine and process. When slushy, add orange juice.
• Blanch julienned pieces of orange peel in boiling water two to three minutes. Drain. Boil peel in additional water to cover until tender, about five minutes. Cool, drain and dry. Add to sorbet mixture.
• To assemble, cut off tops of 10 oranges, reserve slices. Cut off thin slice from bottom if necessary to make orange stand up. Scoop out insides using grapefruit knife. Reserve orange sections for other uses.
• Fill shells with sorbet mixture, making indentation in center. Place reserved top slice on an angle in the indentation. Put in freezer.
• To serve, place filled orange on a large green leaf on dessert plate. Spoon cloudberry jam on top of sorbet and serve.

FRUIT JUMBLES

Steps:

• Heat oven to 350 degrees. Spread the chopped pecans on a baking pan. Bake until fragrant, about 10 minutes. Transfer pecans to a bowl to cool.
• Cut the dried fruit, except the raisins, into 1/4-inch pieces. In a medium bowl, combine all of the dried fruit, nuts, granola, and salt; set aside.
• In a small saucepan, combine the corn syrup, butter, and orange juice. Set the pan over medium heat until the butter has melted, about 4 minutes. Remove from heat, and stir in the orange zest.
• Pour the corn-syrup mixture over the fruit mixture; stir well. Set aside until completely cool, about 1 hour.
• Using a 1 1/4-inch ice-cream scoop or a tablespoon, form the cooled mixture into 30 balls. Place into paper mini-muffin cups or in a single layer in an airtight container, and refrigerate until cold, about 30 minutes. Store in an airtight container, refrigerated, up to 1 week.

SPICE & VANILLA JUMBLES

Steps:

• Grease 2 large baking trays with butter and set aside. Put the flour and sugar in a bowl then stir in the beaten egg, mixed spice and vanilla. Add 50ml of water and begin to knead the mixture with your hands to bring it together, you want a firm dough so if it's still quite crumbly add a bit more water, 1 tbsp at a time until it comes together in one piece.
• Heat oven to 180C/160C fan/gas 4. Tip the dough out onto a floured work surface and chop up into either 12 or 24 pieces (depending on whether you're making large or small ones). Put a large pan of water on the hob and bring to the boil. Roll each piece of dough into a sausage shape and make into a knot, twist or plait before lowering it into the boiling water. Leave in the water for a few seconds and when it rises to the top scoop out with a slotted spoon, shake off any excess water and put on the prepared tray. Repeat with the rest of the dough.
• Bake the jumbles for 20-25 mins or until golden then leave them to cool on the tray before transferring them to a plate or board. Dust with icing sugar before serving if you like.