Orange Pumpkin Gelatin Recipes

ORANGE PUMPKIN LOAF

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.

ORANGE-PUMPKIN ROULADE

Steps:

• Heat oven to 375°F. Coat a 12-inch x 15-inch x 1-inch jelly-roll pan with cooking spray. Line with parchment paper; coat with cooking spray. Whisk flour, cinnamon, baking powder, nutmeg, ginger and salt in a bowl. In another bowl, beat eggs with an electric mixer on high until fluffy. Gradually beat in sugar until combined. Reduce speed to low; add pumpkin, zest and vanilla until just combined. Gently but thoroughly fold in flour mixture. Pour batter into prepared pan. Spread into an even layer. Sprinkle pecans on top. Bake 10 to 12 minutes or until toothpick inserted in center comes out clean. Lightly dust a clean towel with confectioners' sugar. Remove cake from oven. Invert cake onto towel. Remove pan. Gently peel off top parchment. Tightly roll up cake in towel, starting on long side closest to you. Place seam side down on a rack. Place gelatin and 1 tablespoon cold water in a heatproof bowl; place bowl in pan of hot water to melt gelatin. In another bowl, beat ricotta, cream cheese and confectioners' sugar with an electric mixer on medium until smooth. Beat in gelatin and candied peel. Cover; refrigerate at least 1 hour. Gently unroll cake; set towel aside. Spread top with even layer of filling, leaving a 1-inch border on the far side. Gently roll up cake. Place seam side down on a platter. Refrigerate until ready to serve, covered loosely with plastic wrap. Before serving, trim cake by diagonally cutting thin slice off each end. Dust with confectioners' sugar.

ORANGE PUMPKIN CHIFFON DESSERT

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.

ORANGE PUMPKIN GELATIN

Steps:

• Stir together 1 cup boiling water and gelatin in a bowl. Whisk in the brown sugar and cinnamon until the brown sugar is dissolved. Add the pumpkin puree and cold water; stir until mixture is smooth. Cover and chill in refrigerator until set, about 2 hours.

ORANGE GELATINE MONSTER

Steps:

• In a large bowl, soften the gelatin by stirring it into 1/2 cup of the orange juice. Set aside. In a small saucepan, boil 11/2 cups of the juice and the sugar until the sugar is dissolved. Pour the juice over the gelatin and stir to dissolve. Mix in the remaining 2 cups of juice. Let cool completely. Pour into a 4 1/2 cup mold or 4 individual serving glasses. Drop blackberries into the gelatin. Chill for 4 hours until set. Pour enough oil into a saucepan to come up the side of the pan 2 inches. Heat the oil to 350 degrees. Drop the noodles into the oil for 10 seconds. Drain the noodles.
• Top gelatin with the noodles.

ORANGE GELATINE MONSTER

Steps:

• In a large bowl, soften the gelatin by stirring it into 1/2 cup of the orange juice. Set aside. In a small saucepan, boil 11/2 cups of the juice and the sugar until the sugar is dissolved. Pour the juice over the gelatin and stir to dissolve. Mix in the remaining 2 cups of juice. Let cool completely. Pour into a 4 1/2cup mold or 4 individual serving glasses. Drop blackberries into the gelatin. Chill for 4 hours until set. Pour enough oil into a saucepan to come up the side of the pan 2 inches. Heat the oil to 350 degrees. Drop the noodles into the oil for 10 seconds. Drain the noodles.
• Top gelatin with the noodles.

ORANGE-PUMPKIN MOUSSE SQUARES

Steps:

• Mix crumbs, sugar and butter until blended; press onto bottom of 13x9-inch pan.
• Add boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Blend pumpkin, milk, sour cream and cinnamon in blender until smooth. Add to gelatin in bowl; mix with whisk until blended. Pour mixture over prepared crust.
• Refrigerate 2 hours or until set. Serve topped with COOL WHIP and orange zest.

PUMPKIN ORANGE CAKE

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. In another bowl, beat pumpkin, orange juice, milk and orange zest. Combine dry ingredients; add to creamed mixture alternately with pumpkin mixture, beating well after each addition. Fold in nuts., Pour into a greased 13x9-in. baking pan. Bake at 350° for 30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., For frosting, in a large bowl, beat butter and confectioners' sugar until smooth. Beat in the milk, orange juice and zest. Frost cake. Garnish with candied peel if desired.