ORANGE GELATIN
Tired of the flat flavor of store bought orange gelatin? You can make your own with this simple recipe of gelatin, orange and lemon juice and zest and sugar.
Provided by Kim
Categories Desserts Specialty Dessert Recipes Dessert Salad Recipes Jell-O® Salad
Time 2h
Yield 6
Number Of Ingredients 9
Steps:
- In a medium bowl, soak gelatin in cold water for 5 minutes. Add boiling water, stirring until gelatin dissolves.
- To 3 tablespoons of the orange juice add the orange and lemon zest; set aside for 5 minutes.
- Strain the zest out of the orange juice and discard the zest. To the gelatin add all of the orange juice, sugar, lemon juice and salt. Stir until well blended and set aside to cool.
- Pour cooled mixture into a 4-cup mold which has been rinsed in cold water. Cover and refrigerate to congeal.
Nutrition Facts : Calories 141 calories, Carbohydrate 34.5 g, Fat 0.1 g, Fiber 0.3 g, Protein 2.1 g, Sodium 4.4 mg, Sugar 31.6 g
HOMEMADE FRUIT GELS, BASIC RECIPE
Steps:
- Heat 1 cup fruit juice in small saucepan until it just simmers, do not cook for any length of time. Turn off heat and stir in sugar, if using. Place remaining 1 cup cold juice in a medium bowl and sprinkle gelatin over, stir, let sit for 2 minutes and stir again. Add warm juice to cold juice, stir, and pour mixture into 8 by 8-inch pan. Refrigerate until firm, 4 hours, and cut into cubes.
ORANGE MOUSSE CAKE
Make and share this Orange Mousse Cake recipe from Food.com.
Provided by looneytunesfan
Categories Dessert
Time 50m
Yield 12-16 serving(s)
Number Of Ingredients 16
Steps:
- Heat oven to 350* Grease bottoms and sides of two 8 inch round pans with shortening; lightly flour. Mix flour, baking soda and salt; set aside. Beat sugar and butter in large bowl with electric mixer on medoum speed, scraping bowl occasionally, until fluffy. Beat in eggs, orange peel and vanilla until smooth and blended.
- Gradually beat in flour mixture alternately with buttermilk, beating after each addition until smooth. Spoon into pans.
- Bake 18 to 22 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire rack. Cool completely, about 1 hour.
- Meanwhile make Orange Mousse: Sprinkle gelatin over orange juice in 1 quart saucepan. Let stand 1 minute to soften. Stir in sugar. Heat over low heat, stirring frequently, until clear and gelatin is dissolved. Stir in orange liqueur and orange peel. Refrigerate 30 to 45 minutes or until almost set. Beat whipping cream in chilled large bowl on high speed until stiff. Add gelatin mixture to whipped cream; beat on medium speed until smooth.
- Place cake layer in center of 9 inch springform pan (there will be space around the side). Pour half of the mousse over cake, letting it fill in around the side. Top with second layer. Pour remaining mousse over cake. Refrigerate at least 4 hours or overnight until set.
- Run knife around inside rim of pan to loosen cake; remove side of pan. Garnish cake with orange peel strips. Store covered in refrigerator.
Nutrition Facts : Calories 414.1, Fat 27.4, SaturatedFat 16.8, Cholesterol 120.7, Sodium 329.4, Carbohydrate 38.4, Fiber 0.6, Sugar 26.1, Protein 5.2
QUICK & EASY PIPING GEL (ICING)
Make and share this Quick & Easy Piping Gel (Icing) recipe from Food.com.
Provided by Lynettie
Categories Low Protein
Time 7m
Yield 1/2 cup, 1 serving(s)
Number Of Ingredients 5
Steps:
- In microwaveable bowl, mix cold water and cornstarch together.
- Add corn syrup and white vanilla, and stir until combined.
- Microwave on high for 1min 30sec - 2 min until mixture boils and turns clear.
- Remove from microwave and let cool (whisk occasionally while cooling).
- Add food dye (gel) to make desired color.
- Put in piping bag and use to decorate cakes, cookies, etc.
ORANGE JELLY CANDIES
Making candy is my favorite thing to do. I've been collecting candy recipes for more than 40 years and have taken several candy-making classes. These soft confections are fantastic. -Leah Jackson, Washington, Utah
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 81 pieces.
Number Of Ingredients 9
Steps:
- Butter a 9-in. square pan with 2 teaspoons butter; set aside. In a large saucepan, combine the pectin, baking soda and water (mixture will be foamy). In another saucepan, combine sugar and corn syrup. Bring both mixtures to a boil. Cook until foam on pectin mixture thins slightly and sugar mixture comes to a full rolling boil, about 4 minutes. Gradually add pectin mixture to boiling sugar mixture, stirring constantly. Boil for 1 minute, stirring constantly. , Remove from the heat. Stir in orange oil and food coloring. Immediately pour into prepared pan. Let stand at room temperature for 3 hours or until set. , Sprinkle waxed paper with sugar; invert pan onto sugar. With a knife dipped in warm water, cut candy into 1-in. squares; roll in additional sugar. Place on a wire rack. Let stand, uncovered, at room temperature overnight. Store in an airtight container.
Nutrition Facts : Calories 22 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 11mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 0 fiber), Protein 0 protein.
ORANGE CAKE
This is the best cake I have ever tasted. My mom gave me this recipe and I can't make it often because I would weigh 500 pounds. Hope it lasts more than a day at your house!
Provided by Angie LaSala
Categories Desserts Cakes Cake Mix Cake Recipes Yellow Cake
Time 2h
Yield 12
Number Of Ingredients 9
Steps:
- Grease a 10 inch Bundt pan. Preheat oven to 325 degrees F (165 degrees C).
- In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in 3/4 cup orange juice, oil, eggs and lemon extract. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pan.
- Bake in preheated oven for 50 to 60 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
- In a saucepan over medium heat, cook 1/3 cup orange juice, sugar and butter for two minutes. Drizzle over cake.
Nutrition Facts : Calories 409.8 calories, Carbohydrate 55 g, Cholesterol 73 mg, Fat 19.8 g, Fiber 0.5 g, Protein 4.2 g, SaturatedFat 4.9 g, Sodium 442.7 mg, Sugar 31.8 g
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EASY TO MAKE HOMEMADE ORANGE JELLO OR GELATIN
From gettystewart.com
5/5 (1)Estimated Reading Time 3 minsServings 4Total Time 4 hrs
- Place 1/4 cup orange juice (pulp in or pulp-free - your choice) in a medium sized bowl and sprinkle gelatin on top. Allow to rest for 1-2 minutes as gelatin soaks up juice and swells.
- Taste your juice and add as much or as little sugar as you desire. Stir until any sugar is dissolved.
ORANGE FLUID GEL - CHEF STUDIO
From chef.studio
- Juice fresh oranges until you have 500 ml of total juice. Pour 250 ml of the juice into a pot and reserve the remaining 250 ml for later. To the pot add in 25 grams of sugar and 4 grams of agar. Bring to a boil over medium heat for 1-2 minutes and remove from the heat. Add the juice of 1 lemon to the uncooked 250 ml of orange juice and then pour this into the cooked orange juice mixture whisking to incorporate.
- Transfer to a shallow pan to cool in the fridge for 30 minutes. Once firm, transfer to a blender and blitz until smooth. Store in a container in the fridge for up to 5 days or transfer to a squeeze bottle for plating.
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