ORANGE RAZZLETINI
We combined orange juice and raspberry rum to create this fruity martini. The sunny, bright color is appealing.-Taste of Home Test Kitchen
Provided by Taste of Home
Time 5m
Yield 2 servings.
Number Of Ingredients 5
Steps:
- Fill a mixing glass or tumbler three-fourths full with ice. Add the orange juice, rum and Triple Sec; stir until condensation forms on outside of glass. , Strain into 2 chilled cocktail glasses. Garnish with orange zest strips and raspberries if desired. Serve immediately.
Nutrition Facts : Calories 118 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 10g carbohydrate (8g sugars, Fiber 0 fiber), Protein 0 protein.
ORANGE DRIZZLE CAKE
Cake. Citrus. One-bowl baking. If these words send a shiver down your spine, then this recipe is for you. It is a very easy recipe that can be different every time you make it if you swap the oranges for lemons, limes, grapefruit, or a mix of juices. You get a not-too-sweet, moist cake that will be gone before the day is over. Remember to use exact measurements to get perfect results.
Provided by Uzo Orimalade
Categories Desserts Fruit Dessert Recipes Orange Dessert Recipes
Time 45m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch cake pan well using butter and flour.
- Combine flour, eggs, sugar, butter, orange juice, orange zest, and baking powder in a bowl. Mix with an electric hand mixer or stand mixer until batter comes together and is pale in color. Pour into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 30 to 40 minutes. Remove from the oven and let cool in the pan for 5 minutes. Carefully remove from the pan and place on a cooling rack with a tray underneath.
- While cake cools, combine sugar and orange juice for drizzle in a small bowl. Pour over the still-warm cake. Let cool completely before slicing.
Nutrition Facts : Calories 336.9 calories, Carbohydrate 42.4 g, Cholesterol 110.4 mg, Fat 17.4 g, Fiber 0.5 g, Protein 4.2 g, SaturatedFat 10.3 g, Sodium 395 mg, Sugar 30.3 g
ORANGE RAZZLE DAZZLE FRAPPE
Milk, orange-flavor gelatin and frozen raspberries team up to make this frosty and refreshing Healthy Living frappe for five.
Provided by My Food and Family
Categories Home
Time 5m
Yield Makes 5 servings, about 1 cup each.
Number Of Ingredients 3
Steps:
- Place all ingredients in large pitcher with a tight-fitting lid; cover.
- Shake vigorously 1 minute or until well blended. Pour evenly into 5 glasses.
- Serve immediately. (Mixture thickens as it stands. Thin with additional milk, if desired.)
Nutrition Facts : Calories 150, Fat 3 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 10 mg, Sodium 130 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 7 g
RAZZLE DAZZLE SUGAR-FREE PUMPKIN CHEESECAKE
From Razzle Dazzle Recipes - "Your Source for Thanksgiving Recipes" Note: This makes 2 10-inch cheesecakes. If you want to serve them fresh, you can make them up to 5 days in advance. If you want to store them for a longer period, cover them tightly with aluminum foil and freeze for up to 2 month. This means you can make one and serve it fresh for Thanksgiving and freeze the other one for Christmas!
Provided by Paris D
Categories Cheesecake
Time 1h
Yield 2 10-inch cheesecakes, 32 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 400°F.
- Crust: Lightly spray the bottom and sides of two 10-inch springform pans with nonstick cooking spray. Line sides of the pans with parchment or wax paper.
- In a small bowl, combine graham cracker crumbs, hazelnuts, sugar and melted butter. Mix well and divide evenly between prepared pans. Press firmly over the bottom and 1/2 inch up the sides of the pans.
- Filling: In a large bowl, use a heavy-duty electric mixer to combine cream cheese, sugar and vanilla. Mix until smooth; add sour cream and whipping cream. Scrape the sides of the bowl and continue beating. Add cinnamon, ginger, nutmeg, cloves and flour. Add eggs one at a time, beating well after each addition; beat in pumpkin. Divide evenly between prepared pans.
- Place in oven side by side. Bake 20 minutes, then lower oven temperature to 200°F for 1 hour or until the cheesecakes feel firm to the touch. Turn oven off and let cheesecakes cool in the oven with the door slightly ajar for about 1 hour. This should prevent cracking (if a crack should appear, blend some sour cream, powdered sugar and vanilla and spread over the top when ready to serve). Cool, cover and refrigerate or freeze cheesecakes.
- Unwrap frozen cheesecake and thaw either overnight in refrigerator or at room temperature for several hours; cover leftover cake with plastic wrap and store in refrigerator.
- Note: To toast hazelnuts, spread the shelled nuts in a shallow pan or roast in a 275°F oven for 20 to 30 minutes or until the skins crack. To remove skins, rub nuts while warm with a rough cloth.
Nutrition Facts : Calories 143.5, Fat 10.4, SaturatedFat 5.3, Cholesterol 75.1, Sodium 170.5, Carbohydrate 8.4, Fiber 1.1, Sugar 2.7, Protein 4.3
RAZZLE-DAZZLE QUICK JAM
Number Of Ingredients 6
Steps:
- 1. In medium bowl, crush raspberries to measure 2 cups. Finely chop cherries to measure 1 cup.2. In 4-quart bowl, combine crushed raspberries, chopped cherries, sugar, corn syrup and lemon juice mix well. Let stand 10 minutes, stirring occasionally.3. Meanwhile, add water to reserved cherry liquid to measure 3/4 cup. In small saucepan, combine cherry liquid mixture and pectin blend well. Cook over medium-high heat until mixture comes to a full rolling boil. Boil 1 minute, stirring constantly. Pour over fruit stir vigorously 3 minutes.4. Ladle mixture into 8 clean, hot 8-oz. jars or moisture-vaporproof freezer containers, leaving 1/2-inch headspace cover with tight-fitting lids. Cool at least 3 hours or until room temperature and set. Store in refrigerator for up to 3 weeks or in freezer for up to 3 months.Nutrition Information Per Serving: Serving Size: 1 Tablespoon * Calories: 30 * Calories from Fat: 0 * % Daily Value: Total Fat: 0 g 0% * Saturated Fat: 0 g 0% * Cholesterol: 0 mg 0% * Sodium: 0 mg 0% * Total Carbohydrate: 8 g 3% * Dietary Fiber: 0 g 0% * Sugars: 8 g * Protein: 0 g * Vitamin A: 0% * Vitamin C: 0% * Calcium: 0% * Iron: 0% * Dietary Exchanges: 1/2 Fruit or 1/2 Carbohydrate
Nutrition Facts : Nutritional Facts Serves
RAZZLE DAZZLE PUDDING
This is a colorful jello for summer BBQ's. Kids love the different color and of course they love JELLO! Fun to make.
Provided by Mary Louise @BlueRibbonBaking
Categories Gelatin Salads
Number Of Ingredients 11
Steps:
- Day one. Prepare Jello cubes.
- Make strawberry jello. Put both pkg in bowl and dissolve with 1 1/2 boiling water. When dissolved add 1 1/2 cup cold water. Place in a pan to cut cubes latter.
- Do the same for lime and orange jello. NOTE: you can use any flavor of jello that you like.
- Let jello chill over night.
- Day Two: Take three pans of jello and cut into cubes about 1 inch x 1 inch. These do not have to be perfect. Keep in refrigerator to keep cold.
- Make jello pudding. Boil pineapple juice. Put jello into a large mixing bowl. Add pineapple juice to jello to dissolve. Add sugar, stir until dissolved. Add cold water. Chill/cool down until it gets like syrup, them beat with a mixer. Add cool whip or whipping cream. Beat. Fold in jello cubes. Pour into prepared pan.
- I had not made this in awhile until today. It makes a 4 quart bowl full! You can do one of two things Halve the total recipe or halve the lemon jello, pineapple juice, sugar & cool whip mixture. You'd have more jello cubes and less of the fluffy yellow stuff.
- Note: The pictures show an optional layer of GRAHAM CRACKERS. I will not use them again. They get soggy! I thought I'd try it!
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