ORANGE MARMALADE CHEESE SPREAD
Make and share this Orange Marmalade Cheese Spread recipe from Food.com.
Provided by MarieRynr
Categories Spreads
Time 15m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Mix together cream cheese, cheddar cheese, onions and mayonnaise. Put into an attractive dish, preferably wide and shallow.
- Spread orange marmalade on top and sprinkle with the toasted almonds.
- Chill and serve with crackers.
Nutrition Facts : Calories 361.4, Fat 28.8, SaturatedFat 10.1, Cholesterol 48.3, Sodium 391.4, Carbohydrate 19.6, Fiber 1.7, Sugar 10.8, Protein 9.2
ANNA'S ORANGE MARMALADE
Steps:
- Cut the oranges and lemons in half crosswise, then into very thin half-moon slices. (If you have a mandoline, this will be quite fast.) Discard any seeds. Place the sliced fruit and their juices into a stainless-steel pot. Add 8 cups water and bring the mixture to a boil, stirring often. Remove from the heat and stir in the sugar until it dissolves. Cover and allow to stand overnight at room temperature.
- The next day, bring the mixture back to a boil. Reduce the heat to low and simmer uncovered for about 2 hours. Turn the heat up to medium and boil gently, stirring often, for another 30 minutes. Skim off any foam that forms on the top. Cook the marmalade until it reaches 220 degrees F on a candy thermometer. If you want to be doubly sure it's ready, place a small amount on a plate and refrigerate it until it's cool but not cold. If it's firm -- neither runny nor too hard -- it's done. It will be a golden orange color. (If the marmalade is runny, continue cooking it and if it's too hard, add more water.)
- Pour the marmalade into clean, hot Mason jars; wipe the rims thoroughly with a clean damp paper towel, and seal with the lids. Store in the pantry for up to a year.
ORANGE MARMALADE CAKE
This beautiful, tender, citrus-scented loaf cake filled with bits of candied orange peel is everything you want with your afternoon tea. The key is finding the right marmalade; it needs to be the thick-cut (also known as coarse-cut) marmalade made with bitter oranges, which will be laden with big pieces of peel. Look for the British brands in the international section of your supermarket if the jam aisle lets you down. (And not give up and use the neon orange marmalade that's more like jelly.) Your reward is a fine-grained, not-too-sweet cake that will last for days well-wrapped and stored at room temperature (if you can manage not to eat it up all at once).
Provided by Melissa Clark
Categories dessert
Time 1h30m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Heat oven to 350 degrees. Coarsely chop any extra-large chunks of peel in the marmalade. Grease a 9-by-5-inch loaf pan.
- In the bowl of an electric mixer, beat together softened butter, sugar, lime zest and orange zest until light and fluffy, about 5 minutes. Beat in eggs, one at a time, until incorporated. Beat in 1/3 cup marmalade and the orange juice.
- In a separate bowl, whisk together flour, baking powder and salt. Fold dry ingredients into wet until just combined.
- Scrape batter into prepared pan. Bake until surface of cake is golden brown and a toothpick inserted in the center emerges clean, 50 to 55 minutes. Remove from oven and transfer pan to a wire rack. Cool 10 minutes; turn cake out of pan and place on rack right-side up. Place a rimmed baking sheet under rack to catch the glaze.
- Heat remaining 1/3 cup marmalade in a small pot over low heat until melted; whisk in confectioners' sugar and 1/2 tablespoon butter until smooth. Slather warm glaze over top of cake, allowing some to drizzle down the sides. Cool completely before slicing.
Nutrition Facts : @context http, Calories 427, UnsaturatedFat 7 grams, Carbohydrate 59 grams, Fat 20 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 12 grams, Sodium 277 milligrams, Sugar 39 grams, TransFat 1 gram
ORANGE CREAM CHEESE SPREAD
"Here's a smooth fluffy spread that couldn't be easier to make-it has only four ingredients," reports Lois Gelzer of Standish, Maine. "Try it as a topper on oven-fresh muffins or pumpkin bread. It lends a zingy orange taste to toast and bagels at breakfast, too."
Provided by Taste of Home
Categories Appetizers
Time 5m
Yield 1 cup.
Number Of Ingredients 4
Steps:
- In a bowl, beat all ingredients until smooth. Store in the refrigerator.
Nutrition Facts : Calories 84 calories, Fat 5g fat (3g saturated fat), Cholesterol 16mg cholesterol, Sodium 84mg sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges
ORANGE MARMALADE CAKE
A spicy fragrant Bundt cake with a hint of orange. This is delicious served with a hot cup of tea. When other types of jam are added in place of the marmalade, it's then called a jam cake.
Provided by Denise Fox
Categories Desserts Cakes Spice Cake Recipes
Time 1h30m
Yield 14
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch Bundt pan.
- Sift together the flour, baking powder, salt, cinnamon, nutmeg and cloves, set aside. In a medium bowl, stir together the sugar, melted butter, eggs, milk and lemon juice. Add dry ingredients to the egg mixture, mix until well blended. Finally, stir in the walnuts and marmalade. Pour batter into the prepared Bundt cake pan.
- Bake for 45 to 60 minutes, until cake springs back when lightly touched. Cool for 10 minutes in the pan before inverting onto a wire rack to cool completely.
Nutrition Facts : Calories 237.9 calories, Carbohydrate 28.6 g, Cholesterol 63.5 mg, Fat 12.8 g, Fiber 0.8 g, Protein 3.7 g, SaturatedFat 6.2 g, Sodium 162.8 mg, Sugar 16.9 g
ORANGE MARMALADE BUTTERCREAM SPREAD
Not overly sweet and full of texture. This will marry well with thick whole grain toast or dark chocolate, vanilla, berry, or spice themed baked goods.
Provided by JamesDeansGirl
Categories Oranges
Time 5m
Yield 2 1/2 cups
Number Of Ingredients 4
Steps:
- Cream the butter until fluffy using an electric mixer on low speed.
- Add the powdered sugar and 2 tablespoons orange juice; blend 1 minute longer with the mixer still on low speed. Stir in the marmalade.
- Increase mixer speed to medium and beat until light and fluffy, about 1 minute more.
- If the mixture is too stiff, blend in 1 additional tablespoons orange juice to reach desired consistency.
- Use as desired.
Nutrition Facts : Calories 817.4, Fat 37, SaturatedFat 23.4, Cholesterol 97.6, Sodium 267.3, Carbohydrate 126.1, Fiber 0.1, Sugar 123.3, Protein 0.5
CREAM CHEESE CROSTATA WITH ORANGE MARMALADE
Categories Nut Dessert Bake Cream Cheese Orange Jam or Jelly Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 12
Steps:
- For crust:
- Mix flour and sugar together on work surface. Make well in center of mixture; add egg yolk. Scatter butter cubes over flour mixture. Using hands, gently mix ingredients together until well blended and dough forms. Flatten dough into disk; wrap in plastic and chill at least 1 hour or overnight.
- Preheat oven to 400°F. Spray 9-inch-diameter tart pan with removable bottom with nonstick spray. Press dough onto bottom and up sides of prepared pan. Bake until golden brown and cooked through, pressing with back of fork if crust bubbles, about 18 minutes. Cool crust in pan on rack.
- For filling:
- Beat cream cheese, mascarpone cheese, and sugar in medium bowl until smooth. Spread filling evenly in cooled crust; chill 1 hour. Spread marmalade evenly over filling. Sprinkle almonds over. (Can be made 1 day ahead. Cover; chill.)
ORANGE MARMALADE CAKE SAUCE
For a sweet finale, try Denise's yummy marmalade cake sauce. It's super-easy and terrific over store-bought angel food or pound cake. -Denise DuBois, Coral Springs, Florida
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 4 servings (1 cup sauce).
Number Of Ingredients 4
Steps:
- In a small saucepan, combine the marmalade, butter and ginger. Cook and stir until butter is melted and mixture is blended. Serve with cake.
Nutrition Facts : Calories 271 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 286mg sodium, Carbohydrate 56g carbohydrate (36g sugars, Fiber 1g fiber), Protein 2g protein.
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