ORANGE PUMPKIN FACE COOKIES
Great fun biscuits for trick or treaters - make a day or two ahead, then fill in before your spooky guests arrive
Provided by Angela Nilsen
Categories Treat
Time 55m
Yield Makes 12
Number Of Ingredients 9
Steps:
- Preheat the oven to fan 160C/ conventional 180C/gas 4. Put the butter in a bowl and beat with a wooden spoon until smooth. Add the flour, icing sugar and orange zest and beat together to make a softish dough. Knead into a ball and wrap in cling film. Chill for 1 hour.
- Roll the dough out on a lightly floured surface to a thickness of about 3mm. Cut 24 circles with a 7.5 cm round plain cutter. Put them on a couple of baking sheets.
- Using a small sharp knife, cut out Hallowe'en faces on 12 of the circles. Gather up the spare biscuit dough and press into pumpkin stem shapes, trimming with a sharp knife. Press to the top of each biscuit with a knife to join. Make lines on the face biscuits with the back of a roundbladed knife, to look like the markings on a pumpkin. Bake all the biscuits for about 15 minutes until pale golden. Leave to set for a while, then cool completely on a wire rack.
- Mix the glaze ingredients to make a smooth, runny icing, adding a bit more juice if needed, then set aside. For the filling, beat the mascarpone with the icing sugar, then stir in the cooled melted chocolate.
- Spread the filling over the cooled plain biscuits, then press the 'face' ones on top - do this just before you want to eat them, otherwise they go soft. Brush with the glaze, using a clean paint brush or pastry brush. Eat the same day.
Nutrition Facts : Calories 219 calories, Fat 14 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 10 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.25 milligram of sodium
ORANGE PUMPKIN LOAF
You can try this moist loaf with an orange cream spread, butter, or leave plain. For a variation, try substituting dates for the raisins.
Provided by Carol
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 1h40m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan.
- Cut orange into wedges, and remove seeds. Place orange, peel and all, in a food processor. Pulse until finely chopped; set aside.
- In a large bowl, cream butter and sugar until smooth. Beat in the eggs one at a time, then stir in the pumpkin, water, and the ground orange. Mix together flour, baking soda, baking powder, salt, cinnamon, and cloves. Stir into batter just until moistened. Stir in nuts and raisins. Spoon into the prepared loaf pan.
- Bake for 1 hour in the preheated oven, or until a toothpick inserted near the center comes out clean. Let stand 10 minutes, then remove from pan, and cool on a wire rack.
Nutrition Facts : Calories 286.2 calories, Carbohydrate 47.9 g, Cholesterol 44.6 mg, Fat 9.5 g, Fiber 2.2 g, Protein 4.6 g, SaturatedFat 3.9 g, Sodium 369.4 mg, Sugar 28.6 g
PUMPKIN ORANGE COOKIES
Make and share this Pumpkin Orange Cookies recipe from Food.com.
Provided by MizzNezz
Categories Drop Cookies
Time 27m
Yield 48 cookies
Number Of Ingredients 14
Steps:
- Mix flour, baking soda and salt in med bowl.
- In lg bowl, beat butter and sugars until creamy.
- Add egg, pumpkin, orange juice and peel, beat until combined.
- Stir in nuts.
- Drop dough by rounded TBS onto lightly sprayed baking skeets.
- Bake at 375° for 12 minutes, until light brown.
- Cool on wire racks.
- Glaze: Mix all ingredients in med bowl until smooth.
- Spread each cookie with glaze.
ORANGE PUMPKIN CHIFFON DESSERT
When pumpkin season rolls around, I like to find new ways to enjoy it in almost all my cooking. This creamy dessert feels so festive this time of year-;it gives you classic pumpkin pie flavor with just a kiss of orange. -Donna Roberts, Manhattan, Kansas
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a small saucepan, sprinkle gelatin over orange juice; let stand 1 minute. Add pumpkin, 1/2 cup sugar, milk, orange zest, salt, cinnamon, nutmeg and ginger. Heat over low heat, stirring until gelatin and sugar are completely dissolved., In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat; refrigerate 1 hour or until chilled., In a small heavy saucepan, combine egg whites and remaining sugar over low heat. With a portable mixer, beat on low speed over low heat until mixture reaches 160°, 12-15 minutes. Remove from heat. Add vanilla; beat on high until stiff peaks form. Fold into pumpkin mixture. Spoon into dessert dishes. Refrigerate, covered, 1 hour before serving. If desired, serve with whipped topping and cinnamon.
Nutrition Facts : Calories 204 calories, Fat 3g fat (1g saturated fat), Cholesterol 95mg cholesterol, Sodium 247mg sodium, Carbohydrate 40g carbohydrate (37g sugars, Fiber 2g fiber), Protein 5g protein.
MAKE-A-FACE PUMPKIN COOKIES
It's not often that you can microwave great-tasting pumpkin-flavored cookies. Enjoy creating goofy faces, or come up with your own designs.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 35m
Yield 10
Number Of Ingredients 9
Steps:
- Place waxed paper on microwavable plate. Mix all ingredients except candies until very soft dough forms.
- Drop dough by 2 rounded tablespoonfuls onto waxed paper; spread to make 3-inch circle. Make 3 cookies at a time. Decorate with candies to make monster faces, placing candies within 1/2 inch of edges.
- Microwave uncovered on High 1 minute. Turn plate 1/2 turn. Microwave 30 seconds to 1 minute longer, checking once or twice, until cookies are puffed and dry. Slide waxed paper with cookies onto wire rack. Cool 5 minutes; remove from waxed paper to wire rack. Repeat with remaining dough.
Nutrition Facts : Calories 125, Carbohydrate 23 g, Cholesterol 20 mg, Fat 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 270 mg
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