ORANGE MILKSHAKE
My favorite milkshake recipe.
Provided by Hansika Kuruppuarachchi
Categories Drinks Recipes Shakes and Floats Recipes
Time 5m
Yield 1
Number Of Ingredients 4
Steps:
- Combine orange juice, ice cream, milk, and sugar in a blender; blend until smooth. Pour milkshake into a glass.
Nutrition Facts : Calories 345.1 calories, Carbohydrate 62.6 g, Cholesterol 28.2 mg, Fat 7.8 g, Fiber 1 g, Protein 8.1 g, SaturatedFat 4.5 g, Sodium 87.3 mg, Sugar 54.2 g
ORANGE-VANILLA MILKSHAKES
Barbara Lucas Olaguera, of Chula Vista, California, shares this drinkable version of a creamy orange ice pop.
Provided by Martha Stewart
Categories Food & Cooking Drink Recipes
Time 5m
Number Of Ingredients 5
Steps:
- In a blender, combine orange juice concentrate, milk, sugar, vanilla, 1/2 cup water, and ice cubes; puree until smooth. Serve immediately.
Nutrition Facts : Calories 160 g, Fat 1 g, Protein 2 g
ALMOST-FAMOUS ORANGE MILKSHAKE
Provided by Food Network Kitchen
Yield 4 servings
Number Of Ingredients 5
Steps:
- Mix the orange juice concentrate with 1 cup water in a large measuring cup or bowl. (You can also use 2 cups orange juice instead of this mixture.)
- Transfer the orange juice to a blender. Add the milk, vanilla, both sugars and 1 cup ice and blend until smooth and frothy. Divide among 4 chilled glasses.
ORANGE AND VANILLA SHAKE
Provided by Food Network Kitchen
Time 5m
Yield 1 shake
Number Of Ingredients 3
Steps:
- In a blender process the orange juice, frozen yogurt and milk until the mixture is smooth. Serve in a tall glass and garnish with orange slices
ORANGE CREAM MILKSHAKE
Our family loves milkshakes in the summer to cool off. The creamy orange flavor of this shake was a big hit.
Provided by Nancy Feist
Categories Drinks Recipes Shakes and Floats Recipes
Time 15m
Yield 2
Number Of Ingredients 3
Steps:
- In a blender combine milk, ice cream and orange juice concentrate. Blend until smooth. Pour into glasses, garnish with an orange slice and serve.
Nutrition Facts : Calories 157.3 calories, Carbohydrate 22.9 g, Cholesterol 23.4 mg, Fat 5.9 g, Fiber 0.5 g, Protein 4.1 g, SaturatedFat 3.6 g, Sodium 59.4 mg, Sugar 21.7 g
VODKA ORANGE MILKSHAKE
I haven't tried this yet. It was in the August 2008 issue of Bon Appetit. "A grown-up treat."
Provided by HisPixie
Categories Shakes
Time 5m
Yield 2 milkshakes, 2 serving(s)
Number Of Ingredients 4
Steps:
- Puree all ingredients in a blender until smooth.
- Divide between two tall glasses and serve.
Nutrition Facts : Calories 345.4, Fat 15.8, SaturatedFat 9.7, Cholesterol 62.9, Sodium 114.7, Carbohydrate 36, Fiber 1, Sugar 32.2, Protein 5.2
MAGNOLIA BAKERY ORANGE VANILLA CUPCAKES
This recipe yields approximately 24 cupcakes depending on the size of your cupcake tins and paper liners.
Provided by Shannon Cooks
Categories Dessert
Time 50m
Yield 24 serving(s)
Number Of Ingredients 14
Steps:
- FOR CUPCAKES: Preheat oven to 350. Line cupcake tins with papers.
- In a small bowl, combine the flours. Set aside.
- In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar and zest gradually and beat until fluffy, about three minutes. Add the eggs, one at a time, beating well after each addition.
- Add the dry ingredients in three parts, alternating with the orange juice and vanilla. With each addition, beat until the ingredients are incorporated but do not over beat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended.
- Carefully spoon the batter into the cupcake liners, filling them about three-quarters full.
- Bake for 20 to 25 minutes, or until a cake tester inserted into the center of the cupcake comes out clean.
- Cool the cupcakes in the tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing.
- TO MAKE THE FROSTING: In a medium-size saucepan, whisk the flour into the milk until smooth. Place over medium heat and cook, stirring constantly, until the mixture becomes very thick and begins to bubble, 8 to 10 minutes.
- Cover with waxed paper placed directly on the surface and cool to room temperature, about 30 minutes.
- In a large bowl, on the medium-high speed of an electric mixer, beat the butter for three minutes, until smooth and creamy.
- Gradually add the sugar, beating continuously, and mix until fluffy, for three minutes. Add the vanilla and beat well.
- Add the cooled milk mixture and beat for five minutes, until very smooth and noticeably whiter in color. Add a few drops of red food coloring to give a pink tint to the frosting, if desired. Cover and refrigerate for 15 minutes (no less and no longer-set a timer!).
- Use immediately to frost the cupcakes. If you like, garnish with coconut (or other candies of your choice!).
Nutrition Facts : Calories 311.4, Fat 16.7, SaturatedFat 10.2, Cholesterol 76.9, Sodium 117.3, Carbohydrate 38.2, Fiber 0.5, Sugar 26.5, Protein 3.1
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