Oranges And Cream Recipes

ORANGE ICE CREAM (QUICK AND EASY BLENDER RECIPE!)

Steps:

• Pour the cream and milk into the blender container with the sugar. Then add the orange juice and zest and blend for about 45 seconds or until it's well mixed.
• Pour into a metal pan and place in the freezer for about an hour.
• Remove from the freezer and stir with a spoon. Repeat this two more times (twice in two hours.)
• You'll see the mixture begin to take on the texture of ice cream. When it's ready, scoop into glasses, cups, or cones to serve.

ORANGE CHANTILLY CREAM

Steps:

• Cut a thin slice off the top of each orange. With a grapefruit spoon, scoop out pulp. Invert oranges onto paper towels to drain. Remove and discard membrane from orange pulp; set aside., In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar and extract; beat until stiff peaks form. Beat in orange juice. Fold in reserved orange pulp. Spoon into orange shells. Cover and refrigerate until serving.

ORANGE AND CREAM CAKE

Steps:

• Position a rack in the center of the oven and preheat the oven to 350°F (175°C). Grease the bottom and sides of a 9-inch round cake pan. Dust the pan with flour.
• Sift together the cake flour and salt into a medium bowl. Whisk to combine, and set aside.
• In the bowl of an electric mixer, whisk together the eggs and sugar by hand. Set the bowl over a saucepan of simmering water (make sure that the bottom of the bowl does not touch the water) and heat, whisking constantly, until the eggs are warm. Transfer the bowl to the electric mixer stand and, using the whisk attachment, beat on high speed until the mixture has tripled in volume, about 8 minutes. Reduce the speed to low and beat in the orange zest and vanilla extract.
• Sift one-third of the flour mixture over the batter and gently fold it in with a rubber spatula. Sift in the remaining flour mixture in two more additions, again folding in gently. Put the melted butter in a small bowl, scoop about 3/4 cup of the cake batter into the bowl, and stir until blended. Fold this mixture into the remaining cake batter. Scrape the batter into the prepared pan.
• Bake the cake for 18 to 22 minutes, until the top springs back when lightly touched and a tester inserted into the center comes out clean. Cool the cake in the pan on a wire rack for 15 minutes.
• Invert the cake onto the wire rack and cool completely.
• In a small saucepan, combine the sugar and water and bring to boil, stirring to dissolve the sugar. Remove the pan from the heat and stir in the orange juice and liqueur, if using. Set aside to cool.
• Pour the water into a medium saucepan and sprinkle the gelatin over it. Let the gelatin soften for 5 minutes.
• Whisk the orange zest, orange juice, lemon juice, sugar, and yolks into the gelatin. Place the pan over medium heat and cook, whisking constantly, until the mixture thickens and reaches 180°F (82°C) on an instant-read thermometer. Pour the mixture through a fine-mesh sieve into a medium bowl. Stir in the orange liqueur, if using, and vanilla extract.
• Set the bowl containing the orange mixture in a large bowl filled about one-third of the way with ice water (be careful that the water doesn't splash into the orange mixture). Stir the orange mixture frequently until it is completely cool, about 10 minutes.
• In the bowl of an electric mixer, using the whisk attachment, whip the heavy cream at medium-high speed to firm peaks. Fold in the orange mixture. (The mousse should be used immediately.)
• Using a long serrated knife, cut the cake horizontally into 2 layers. Place a cake layer cut side up in the bottom of a 9-by-3-inch pan, centering it in the pan. Generously brush the cake with half of the orange syrup. Scrape half of the mousse onto the cake and, using a small offset metal spatula, spread it into an even layer, letting the mousse fill the gap between the cake and the side of the pan. Center the remaining cake layer, cut side up, on top. Brush with the remaining orange syrup. Scrape the remaining mousse on top and spread it into an even layer as before.
• Refrigerate the cake for at least 3 hours, until set.
• Using a sharp paring knife, remove the peel of each orange in vertical strips, trying not to include any of the bitter white pith. If any of the pith remains, place each strip, pith side up, on a cutting board and use the paring knife, with the blade parallel to the board, to carefully slice it off. Cut the zest into fine julienne strips.
• Half fill a medium saucepan with water and bring it to a boil. Add the strips of zest, reduce the heat to a simmer, and simmer for about 15 minutes. Drain and rinse the zest.
• In the same saucepan, combine the sugar, water, and cream of tartar and bring to a boil, stirring constantly to dissolve the sugar. Add the zest, cover the pan, and reduce the heat to low. Let the zest simmer for another 15 minutes. Remove the pan from the heat and cool completely.
• The zest can be stored in its syrup in an airtight container for up to a month. When you are ready to use it, drain it well and toss it in the granulated sugar, breaking up any lumps of sugar with your hands. Spread the zest out on a baking sheet and let dry at room temperature for at least 2 hours before using.
• Run a thin-bladed, sharp knife under hot water and wipe dry. Run the knife between the cake and the side of the springform pan to loosen the cake; reheat the knife as necessary. Remove the side of the pan. Use a small metal spatula to smooth the mousse on the sides of the cake if necessary. Refrigerate the cake if not serving immediately.
• To serve, garnish the top of the cake with the whipped cream (either piped or dolloped) and candied orange zest. Slice the cake using a thin-bladed, sharp knife. Store in the refrigerator, loosely covered, for up to 3 days.

ORANGE CREAM COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease baking sheets.
• Cream the shortening and brown sugar together until light. Beat in the eggs and vanilla. Combine the flour, 3 tablespoons drink mix, baking powder, and salt. Dissolve the baking soda into the buttermilk. Stir in the flour mixture alternately with the buttermilk mixture. Stir in the white chocolate chips. Drop dough by teaspoonfuls onto prepared cookie sheets.
• Bake for 10 to 12 minutes. Frost cookies while still hot with orange glaze.
• In a small bowl, blend together the butter, 3 tablespoons orange drink mix, and confectioners sugar until smooth. Mix in water 2 teaspoons at a time until a pourable consistency is reached. Drizzle or brush onto cookies while still warm.

HOMEMADE ORANGE CREAMSICLE POPSICLE RECIPE

Steps:

• Add oranges, orange juice and sugar to a food processor and process for 20 seconds. Add vanilla and whipping cream and process for 60 seconds. If mixture is thick, but not stiff, it's ready. If it's still quite runny, process for another 60 seconds.
• Spoon into mold and freeze 4-6 hours or overnight. Remove from freezer and let set on the counter for 2-5 minutes and remove from the mold. If necessary, run the mold under hot water for about 30 seconds to loosen the popsicles.

ORANGE CREAM DRINK

Steps:

• In a blender combine orange juice, apple juice, honey, vanilla, milk powder, banana and ice cubes. Blend on high speed for 30 seconds. Serve immediately.

FRUIT CREAM

Steps:

• Take heavy whipping cream in a bowl. Keep this bowl and whisk attachment in the freezer for 10-15 minutes.
• Once chilled add sugar and rose water in that.
• Start beating it till you get soft peaks. Do not overbeat.
• Now keep this into the fridge.
• Right before serving, chop the fruits.
• Add fruits and nuts into the whipped cream.
• Mix well to combine.
• Remove it to individual serving bowl and serve.

ORANGE CREAM SCONES

Steps:

• Preheat oven to 400 degrees and line a baking sheet with parchment paper (or spray with cooking oil).
• Mix together flour, sugar, baking powder, salt, and orange zest. Cut in cold butter with a pastry cutter (or using a standing mixer) and mix the dough until the butter is about the size of peas, and the dough resembles coarse crumbs. Set aside.
• In a small bowl, whisk egg, sour cream, heavy cream, and vanilla extract. Mix with the dry ingredients and stir until just combined.
• Turn the dough out onto a floured surface, and pat into a 1" thick circle. Cut into 8 triangles. Place scones on parchment lined baking tray, making sure the scones are evenly spaced apart.
• Brush the tops of each scone with a little bit of heavy cream, and bake for 15-16 minutes, or until scones are golden brown.
• While the scones are cooling, mix together melted butter, powdered sugar (starting with 1 cup), vanilla extract, orange juice, and orange zest. If the glaze seems too thin, add in the last 1/2 cup of powdered sugar.
• Pour the glaze over the scones and enjoy!

ORANGES AND CREAM!

Steps:

• Place the first three ingredients in a shaker filled with ice and shake till icey cold. Pouring straight up or over ice in a martini glas that was drizzled with caramel syrup!
• Enjoy!

ORANGE CREAM CUPCAKES

Steps:

• Preheat oven to 350°F (176°C) and prepare a cupcake pan with cupcake liners. 2
• . In a large mixing bowl, cream the butter and sugar together until light in color and fluffy, about 3-4 minutes. Do not skimp on the amount of creaming time.
• . Add sour cream, vanilla extract and orange zest and mix until well combined.
• . Add egg whites in two batches, mixing until well combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
• . Combine dry ingredients in a separate bowl, then combine the milk, water and orange juice in a small measuring cup.
• . Add half of the dry ingredients to the batter and mix until well combined. Add the milk mixture and mix until well combined. Add remaining dry ingredients and mix until well combined. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. Do not over mix.
• . Fill the cupcake liners a little more than halfway. Bake for 15-17 minutes, or until a toothpick inserted comes out with a few crumbs.
• . Remove cupcakes from oven and allow to cool for 2-3 minutes, then remove to cooling rack to finish cooling.
• . When the cupcakes are cooled, make the filling. Add the heavy whipping cream, powdered sugar and vanilla extract to a large mixer bowl and whip on high speed until soft peaks begin to form.
• 0. Add the cream cheese and continue whipping until stiff peaks form.
• 1. Remove the centers of the cupcakes using a cupcake corer or sharp knife, then fill with the cream filling. To make the frosting, beat the butter in a large mixer bowl until smooth.
• 1. Add 2 cups of powdered sugar and mix until smooth.
• 2. Add the orange zest and 1 tablespoon of orange juice and mix until smooth.
• 3. Add the remaining powdered sugar and mix until smooth.
• 4. Add the remaining orange juice as needed for the right consistency of frosting and mix until smooth. 15
• Color the frosting as desired, then pipe the frosting onto the cupcakes. I used Ateco tip 844. 16.
• Decorate the cupcakes with orange slices, or your preferred decorations.

ORANGE ICE CREAM

Steps:

• Grate the zest of all the oranges, taking care to take only the orange zest but none of the white pith. Squeeze the juice from the oranges until you have 2 1/2 cups of juice, and reserve the other oranges for another use. Combine the orange juice with the lemon juice and set aside.
• In a medium, heavy saucepan, combine the cream, half and half, and orange zest and bring to a boil over medium high heat. Remove from the heat.
• In a large mixing bowl, combine the egg yolks and sugar and whisk until the mixture is pale yellow and thickened. Whisking all the time, pour in the hot cream mixture. Whisk until well combined and then stir in the citrus juices and vanilla. Strain into a large, flat container and chill until cold. Freeze in an ice cream maker according to the manufacturers instructions. Store in the freezer for up to 2 days, if desired.

FRUIT CREAM RECIPE (CREAM FRUIT SALAD)

Steps:

• First rinse and prep the fruits. Set the chopped fruits aside.
• Take cream, honey or maple syrup and rose water in a bowl.
• Whip till you get soft peaks.
• Add the chopped fruits.
• Gently fold the fruits with the whipped cream.
• Serve straightaway or you can chill in the refrigerator for a few hours. Serve fruit cream in bowls garnished with orange zest, chopped pistachios, pomegranate arils. You can also add a drizzle of honey or maple syrup on top of the dessert if you like.