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 WHEEL & COCONUT SALAD

Ingredients:

4 large oranges, peeled and cut into wheels

2 Tablespoons powdered sugar

2 Tablespoons cup coconut, toasted if desired

Whipping cream, whipped or cool whip to garnish

Raspberry extract, optional

Maraschino cherries

A few drops red food coloring for whipping cream, optional

Directions:

Peel the Oranges and slice into wheels. Whip the whipping cream and add a few drops of raspberry extract – and a drop or two of red food coloring.  Place orange slices nicely on four salad plates. Sprinkle with powdered sugar.  Sprinkle with coconut.  Garnish each salad  with red whipping cream and a maraschino cherry.

Makes 4 plates of salad.

Ingredients

Peeled Orange

Orange sliced into Wheels

Oranges arranged on a salad plate

Topped with Powdered Sugar

Topped with Coconut and Powdered Sugar

Red, Raspberry Whipping Cream

Garnished with Whipping Cream

Garnished with Whipping Cream and Maraschino Cherry

WHITE CHOCOLATE ORANGE TRUFFLES

I found a recipe on Pinterest for White Chocolate Lemon Truffles, so I thought, why not try White Chocolate Orange Truffles...this  is the result and my children love them.

1 cup white chocolate (I used premium Selbourne brand white chocolate from Europe, but white chocolate chips will work)

5 Tablespoons butter

3 Tablespoons heavy cream

1 tsp – 2 tsps orange extract

1 drop of red food coloring, optional

4 drops of yellow food coloring, optional

Icing sugar for dusting (I used Wilton Sprinkles – White Sparkling Sugar)

Melt chocolate, butter and cream over a double boiler, a heavy saucepan, or in a microwave. Stir until smooth.

Stir in extract and optional food coloring. Allow to cool slightly before covering with plastic wrap. Refrigerate for 2 hours or until firm enough to handle.

With a small  melon baller or small spoon scoop out mixture and form into 1 inch balls. Toss with icing sugar to coat.

Store covered in the fridge for up to one week. Freeze for longer storage.

Makes: 24

Variation:  Coat with chocolate powder, melted milk or dark chocolate, etc.  Be creative.

Ingredients

White Chocolate

Ready to Melt

Melted

Ready to Refrigerate

DARK CHOCOLATE ORANGE TRUFFLES

Ingredients:

1 cup dark chocolate

5 Tbsp. unsalted butter

3 Tbsp. heavy cream

1 tsp.  – 2 tsps orange extract

icing sugar, for dusting

melted white chocolate for dusting, optional

chocolate powder for dusting, optional

sprinkles for dusting, optional

Directions:

Melt chocolate, butter and cream in a microwave. Stir until smooth.

Stir in extract. Cool for about 5 minutes.  Cover with plastic wrap and refrigerate for 2 hours or until firm enough to handle.

With a melon baller or small spoon scoop out mixture and form into 1 inch balls. Toss with chocolate powder, melted white chocolate or sprinkles to coat.

Store covered in the fridge for up to one week. Freeze for longer storage.

Makes: 24

You can also use melted white chocolate to coat these truffles.  And, if you like, you can use a little red and some yellow food coloring to make the white chocolate orange.

Chocolate powder or sprinkles can also be used to coat the truffles.

Ingredients

Melted and ready to Chill

Various Coatings