ORANGE CREAM POUND CAKE

INGREDIENTS:

1 cup butter, softened

½ cup shortening

3 cups white sugar

5 eggs

½  teaspoon orange cream flavoring LorAnn Oils

1 ¼ cups milk

3 cups all-purpose flour, sifted

2  teaspoons orange zest

1 teaspoon baking powder

¼ teaspoon salt

Orange food coloring, optional

Glaze Ingredients:

4 tablespoons milk

¼ teaspoon orange zest

¼ teaspoon orange cream flavoring

2 cups powdered sugar

3 oz. cream cheese (or cream cheese/Greek yogurt)

Orange food coloring, optional

DIRECTIONS:

Preheat oven to 350 degrees F.  Grease and flour Bundt Pan.  Sift together flour, baking powder and salt.  Set aside. 

Cream butter, shortening and sugar.  Beat in Eggs one at a time – then stir in flavoring .  Add orange zest.  Beat in Flour alternately with milk.  Pour 1/3 of the batter into a small mixing bowl.  Set aside.  With the remaining 2/3 of the batter, add a few drops of orange food coloring and stir in.  Pour orange batter into prepared pan.  With the remaining  1/3 of the batter, pour on top of the orange batter in large dollops and swirl into the orange batter with a knife. 

Bake 80 – 90 minutes or until a toothpick in the center comes out clean.  Let cool 10 minutes, then transfer to a wire rack to cool.  Glaze:  In a mixer, blend cream cheese, milk, orange zest, flavoring and coloring (optional) until smooth.  Add powdered sugar and mix well. Carefully pour over warm cake.  Cool completely before serving.

Ingredients

Orange Cream Flavoring

Creamed Butter and Sugar

Adding Egg One at a Time

Adding Milk and Flour, Alternately

Adding Flour

All Mixed

Orange Batter

In Pan, Ready to Swirl with remaining 1/3 of batter

Swirled and Ready to Bake

Just Out of the Oven

Glazed

Glazed

Top View Glazed

ORANGE CRESCENT SWEET ROLLS - QUICK RISE

Ingredients:

2 1/2 Cups Warm Milk (water can be substituted)

2 Tablespoons Yeast

2 Tablespoons Sugar

1 teaspoon Salt

3 Tablespoons Oil

1 ¼ cups sugar

5 1/2 -6 Cups Flour (use approximately 5 cups all purpose flour and 1 cup self rising flour)

Zest from 5 Oranges

3 Tablespoons Orange Juice

Butter flavored cooking spray

1 recipe Orange Butter* or ½ cup butter, softened

Directions:

Preheat your warming drawer on your oven to the lowest setting.

First:  Add yeast and then sprinkle the sugar over the 2 1/2 cups of milk.  Stir until sugar dissolves.  Let it sit for about five minutes until you see the yeast get all bubbly on top.

Next:  Stir in the salt, oil, sugar and 4 cups flour.

Then: Stir in the Orange Zest and Orange Juice (do not add these ingredients before this or they will curdle your milk)

Then: Stir in the remaining flour

Then:  Knead (or use the pastry hooks on a blender) the dough for a few minutes until it is smooth and pulls away from..then transfer to a floured pastry mat and Knead the final strokes until it is smooth.

Then cover your bowl with a warm wet towel and let the dough sit for about 1 hour.
If you have a warming drawer in your oven, turn it on the lowest setting and let rise in the warming drawer.

After 1 hour the bread dough looks like this!

To make  the dough into rolls:

After the dough rises, split the dough into two balls of dough.  One at a time, roll out a ball of dough into a circle with the dough about 1/8 inch thick (I use a silicone pastry mat and a pastry rolling pin, but these are not essential).  

Spread ¼ cup * (1/2 cube) of softened butter on the circle (I use a raised spatula to spread the butter) 

Cut the circle into 8ths (like you are making slices of pizza).   

Roll up each slice beginning with the wide end.  Tuck in the pointed end into the roll so that it does not unroll in the oven.  Place each roll on a baking stone or a greased baking sheet (I use a baking stone). 

Let rise 20 minutes in a warm room.  

Bake for approximately 20 minutes in a preheated oven…but TURN your baking pan at least once during baking to help with even baking.  NOTE YOU WILL USE AN ENTIRE CUBE OF BUTTER FOR THIS RECIPE.

*use the Easy Orange Butter Recipe http://bakingbanquet.blogspot.com/2012/11/easy-orange-butter.html

EASY ORANGE BUTTER

Ingredients:

½ cup butter (1 cube), softened

1/3 cup confectioners’ sugar (powdered sugar)

1 teaspoon orange zest

Directions:

In a small mixing bowl, cream the butter.  Mix in the powdered sugar.  Mix in the Orange Zest.  Place in a ramekin and serve at room temperature.  Great with Orange Crescent Sweet Rolls.

Ingredients

Creamed Butter

Adding the Powdered Sugar

Adding the Orange Zest

All Mixed

Ready to Use

ORANGE & CHOCOLATE CHIP YO-CREAM

(Greek yogurt meets heavy cream, then gets churned and frozen)

Refreshing, Orangy, Creamy and Delicious.  The healthy benefits of Greek yogurt and the creaminess of ice cream combine for a spectacular flavor fantasy in this NEW frozen dessert.  (Very much like Swiss Orange Chip Ice Cream)

Ingredients:

1 cup plain non fat Greek yogurt

1 cup vanilla non fat Greek yogurt

¼ plus1/8 teaspoon pure orange extract
¾ cup  milk or almond milk
¾ - 1 cup sugar (I used extra fine baker’s sugar)
¾ cup heavy whipping cream

4 drops red food coloring and 6 drops of yellow food coloring (whatever combination to make orange), optional

2 teaspoons orange zest (grated in small pieces), or zest of 1 medium orange

1 to 1 ½ cups mini semi sweet chocolate chips

Directions:

In a blender, blend all of the ingredients (except chocolate chips and orange zest) just for about 30 seconds. Chill the blender mixture in the fridge for about an hour or so. Then churn according to your ice cream maker’s manufacturer’s instructions.  Just before you remove the yogurt from the ice cream machine add the mini chocolate chips and the orange zest. Be sure that the chips and zest mix in. Freeze for 3 hours before serving.  Top with your favorite topping.

Ingredients

Ready to Put in the Ice Cream Machine

Just Out of the Ice Cream Machine, ready to Freeze