Orange special

                            Fresh Orange Cream Parfaits




 
 Ingredients:

• 4 pound(s) (about 12) juice oranges
• 1 tablespoon(s) unflavored gelatin
• 1⁄4 teaspoon(s) unflavored gelatin, from 2 envelopes
• 5 tablespoon(s) sugar
• 1 cup(s) heavy (whipping) cream
• Garnish: orange slices

Directions:

1. Grate 4 tsp orange zest. Wrap 1 tsp; set aside.
2. Juice the oranges to make 3 cups juice. Pour 1⁄2 cup into a small saucepan and sprinkle in gelatin; let stand for 2 minutes. Stir the mixture over low heat (a silicone spatula is good) until it is steaming and the gelatin is completely dissolved.
3. Stir in 3 Tbsp sugar. When dissolved, pour into remaining juice. Stir in 3 tsp zest. Pour into 8-in. square baking pan; refrigerate 2 hours, or until firm.
4. Up to 4 hours before serving: Whip cream with remaining 2 Tbsp sugar until soft peaks form when beaters are lifted. Stir in reserved 1 tsp zest. Cut gelatin into 1-in. squares. Using a spatula, place half the squares in the glasses and top them with half the cream. Repeat layers. If desired, garnish with orange slices.

                       

Orange-Raspberry Dreamsicle Cake

 Ingredients:

• 2 package(s) (13 oz each) coconut macaroons (we used Archway)
• 3 cup(s) (1 1/2 pt) raspberry sherbet
• 2 pint(s) vanilla ice cream
• 3 cup(s) (1 1/2 pt) orange sherbet
• Garnish: pretty iced cookies

Directions:

1. Line a 13 x 9 x 2-in. pan with foil, letting foil extend about 2 in. above pan at both ends. Lightly coat with nonstick spray.
2. Line bottom of the pan with macaroons; press to flatten and form a layer. Freeze 20 minutes, or until firm. Meanwhile, refrigerate raspberry sherbet and 1 pt vanilla ice cream to soften slightly.
3. Drop spoonfuls of softened sherbet and ice cream into crust, alternating flavors and packing them down as you go. Freeze 2 hours, or until firm.
4. Repeat with orange sherbet and remaining vanilla ice cream. Freeze 30 minutes to set, then swirl surface decoratively. Freeze 6 hours, or until hard, and serve, or wrap airtight and freeze up to 2 weeks.
5. Lift foil by ends onto cutting board; remove foil. Cut in 9 bars; cut bars in half diagonally to make wedges.

              

Orange Layer Cake

 Ingredients:

Cake:

• Peel from 3 navel oranges, removed thinly as possible with a vegetable peeler
• 1 1/4 cup(s) granulated sugar
• 2 stick(s) (1 cup) butter,  softened
• 1 tablespoon(s) baking powder
• 1/2 teaspoon(s) salt
• Whites from 5 large eggs (save yolks for another use)
• 2 1/2 cup(s) all-purpose flour
• 1/2 cup(s) orange juice mixed with 1⁄4 cup milk

Candied Orange Slices:

• 2 cup(s) granulated sugar
• 2 cup(s) water
• 2 navel oranges, preferably thin-skinned, scrubbed and very thinly sliced

Frosting:

• 6 ounce(s) white chocolate, melted as pkg directs and cooled
• 2 stick(s) (1 cup) butter, softened
• 2 1/2 cup(s) confectioners’ sugar
• 1 tablespoon(s) grated orange peel
• 1/4 cup(s) orange juice
• Garnish: fresh mint sprig

Directions:

1. Heat oven to 325°F. Coat two 8-in. round cake pans with nonstick spray. Line bottoms with wax paper; grease paper.
2. Make Cake: Process orange peel and sugar in a food processor until peel is chopped.
3. Beat butter, baking powder and salt in a large bowl with mixer on high speed until smooth. Gradually add orange sugar; beat until pale and creamy. Beat in egg whites 1 at a time. Beat, scraping down sides of bowl twice, until mixture is fluffy.
4. On low speed add flour in 3 additions alternating with juice mixture in 2 additions, beating until blended after each. Divide batter between prepared pans; smooth tops.
5. Bake 30 minutes or until a wooden pick inserted in centers of cakes comes out clean. Cool in pans on a wire rack 10 minutes before inverting on rack to cool completely.
6. Meanwhile make Candied Orange Slices: Bring sugar and water to a boil in a wide skillet. Add slices, reduce heat and simmer, moving slices so they cook evenly, 35 minutes or until translucent. Cool in the syrup.
7. Make Frosting: Beat ingredients in a large bowl with mixer on low speed until blended. Beat on medium-high 1 to 2 minutes until fluffy. If needed, refrigerate frosting briefly until firm enough to spread.
8. Place 1 cake layer flat side up on serving plate. Spread top evenly with 1⁄2 cup frosting. Remove all but 7 orange slices from liquid; place on double layer of paper towels to drain. Arrange slices, overlapping, in circles on frosting; spread with 1⁄2 cup frosting. Top with remaining cake layer, flat side up. Spread top and sides of cake with a thin layer frosting to set any crumbs; refrigerate 20 minutes.
9. Cut 3 reserved orange slices in half, remaining 4 slices in quarters. Swirl rest of frosting over cake. Arrange half slices on middle; press quarter slices around side. Refrigerate at least 1 hour before serving

                        

Creamsicle Pie