Type what you have

Ingredients

• ✓ orange extract
• grapefruit
• honey
• cilantro
• jicama
• pear
• orange
• apple
• mango

Instructions

1. 1 Cut the grapefruit in half, and set aside one half. Juice the remaining half, and combine with honey, cilantro, and orange extract. Set aside.
2. 2 Segment the reserved grapefruit, and combine with jicama, pears, oranges, apples, and mango in a large bowl. Pour cilantro dressing over the fruit, and stir to combine. Chill in the refrigerator for at least one hour before serving.

By SCHMATT

Ingredients

• ✓ orange extract
• pineapple
• vanilla pudding mix
• red food coloring
• whipped topping
• miniature marshmallow
• pecan

Instructions

1. 1 Stir together pineapple, pudding mix, and orange extract in a medium bowl until well combined. Stir in food coloring until well mixed. Fold in whipped topping and mini marshmallows. Reserve 2 to 3 tablespoons pecans for topping; stir in remaining pecans until incorporated.
2. 2 Top with reserved pecans and chill for at least 1 hour in the refrigerator.

By Michelle Finley Baker

Ingredients

• ✓ orange extract
• cooking spray
• white sugar
• corn syrup
• water
• food coloring
• confectioners sugar

Instructions

1. 1 Grease a cookie sheet with cooking spray.
2. 2 Stir white sugar, corn syrup, and water together in a medium heavy-bottomed saucepan. Cook, stirring, over medium heat until sugar dissolves, then bring to a boil.
3. 3 Without stirring, heat to 300 to 310 degrees F (149 to 154 degrees C), or until a small amount of syrup dropped into cold water forms hard, brittle threads.
4. 4 Remove from the heat and stir in flavored extract and food coloring. Pour onto the prepared cookie sheet. Dust top with confectioners' sugar.
5. 5 Let cool until hardened, about 15 minutes. Break into about 36 pieces and store in an airtight container.

By Judith Synesael

Ingredients

• ✓ orange extract
• orange cake mix
• orange flavored gelatin mix
• water
• vanilla pudding mix
• milk
• vanilla extract
• whipped topping

Instructions

1. 1 Prepare and bake cake mix according to package directions for a 9x13-inch pan. Poke holes in cake while still hot with the round handle of a wooden spoon.
2. 2 In a medium bowl, make gelatin with only 1 cup of boiling water. Pour liquid gelatin over cake while hot. Cool cake completely.
3. 3 In a medium bowl, make vanilla instant pudding with only 1 cup of milk. Stir in vanilla and orange extract. Fold in whipped topping. Spread evenly over cake. Refrigerate cake for 1 hour before serving.

By Bea Gassman

Ingredients

• ✓ orange extract
• egg white
• cream of tartar
• salt
• white sugar
• cake flour
• egg yolk
• cake flour
• vanilla extract

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Wash the tube pan in hot soapy water to ensure it is totally grease-free.
2. 2 In a large dry glass or metal bowl, whip egg whites until frothy. Add cream of tartar and salt, and continue to whip. When the whites can form soft peaks, gradually sprinkle in 1 cup sugar, while continuing to beat until stiff peaks form.
3. 3 In a separate bowl, beat egg yolks with 1/4 cup sugar until thick and lemon-colored. Blend in 3/4 cup cake flour and orange extract. Fold half of the whipped egg whites into the yolk mixture.
4. 4 Fold the remaining 1/2 cup of cake flour into the egg whites, along with the vanilla. Spoon about 1 cup of batter at a time, alternating colors, into the prepared pan.
5. 5 Bake for 30 minutes in the preheated oven. Reduce heat to 325 degrees F (165 degrees C) and continue baking for another 20 minutes, or until the top of the cake springs back when pressed.
6. 6 Without removing cake from pan, invert pan onto a wire rack to cool. Once completely cooled, remove cake from the pan and frost with your choice of frosting. Lemon Cream Cheese Frosting works quite well.

By Carol

Ingredients

• ✓ orange extract
• all-purpose flour
• baking soda
• cream of tartar
• butter
• confectioners' sugar
• orange zest
• egg
• confectioners' sugar

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper, and set aside.
2. 2 Mix the flour, baking soda, and cream of tartar in a bowl. In another bowl, beat the butter and 1 1/2 cups confectioners' sugar together with an electric mixer until light and fluffy. Mix in orange extract, grated orange zest, and egg. Stir in the flour mixture, and blend well.
3. 3 Drop teaspoon-sized portions of dough about 2 inches apart onto the parchment lined baking sheets. The cookies will spread out to about 1 1/2 inches when baked.
4. 4 Bake in the preheated oven for 10 to 14 minutes, until the cookies are light brown. Remove from the oven, and sift remaining confectioners' sugar onto the hot cookies. Allow to cool, and store in an airtight container.

By Diana Bull

Ingredients

• ✓ orange extract
• milk
• farina
• honey
• egg
• apricot
• walnut
• candied orange peel
• phyllo dough
• butter

Instructions

1. 1 Bring milk to a boil in a small saucepan over medium heat; whisk in farina. Reduce heat to low, whisking vigorously until smooth, thick, and mixture detaches from bottom of the pan, about 3 minutes. Cool, about 15 minutes.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin.
3. 3 Whisk honey and egg into cooled farina until smooth; stir in apricots, walnuts, orange peel, and orange extract until combined.
4. 4 Work with 1 phyllo sheet at a time, cover the rest with a tea towel so they won't dry out. Cut phyllo sheet in half crosswise with scissors. Place each phyllo piece in a muffin cup; gently press down so it sits on the bottom and fills the cup. Repeat with remaining phyllo sheets.
5. 5 Divide farina filling among muffin cups. Pinch phyllo tops together with your fingertips to seal. Drizzle tops with melted butter.
6. 6 Bake in the preheated oven until tops start to brown, about 15 minutes. Loosen pastries out of the muffin cups using a dinner knife; transfer to a baking sheet. Continue baking until evenly browned, 10 to 15 minutes more.
7. 7 Serve lukewarm or at room temperature.

By nch

Ingredients

• ✓ orange extract
• baking mix
• milk
• sugar
• butter
• black licorice
• candy corn
• confectioners sugar
• milk
• green food coloring
• orange food coloring

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Stir baking mix, milk, sugar, and butter together in a bowl until a soft dough forms. Smooth dough gently into a ball on a floured cloth placed over a cutting board. Knead dough 8 to 10 times only, as dough will get tough very quickly if overkneaded.
3. 3 Roll dough to 1/4-inch thickness on the floured cloth. Cut dough using a floured 2-inch circle cookie cutter. Cut circles to form pumpkins; cut stems from scrap dough using a knife.
4. 4 Attach stems to the underside of the circles using a dab of milk and pressure. Place cookies on a baking sheet.
5. 5 Bake in the preheated oven until lightly golden around the edges, about 8 minutes. Remove from the oven and let cool 10 minutes before transferring to wire racks to cool completely, 15 to 30 minutes.
6. 6 While cookies cool, cut licorice in 3 different sizes: 1/4-inch pieces in sets of 3 to form triangle eyes, tiny dots for the pupils, and 1- to 2-inch curved or straight segments to form mouths.
7. 7 Mix confectioners' sugar, milk, and orange extract together in a small bowl for frosting. Reserve 1 tablespoon of the frosting to dye with green food coloring in a bowl. Use orange food coloring to dye remaining frosting as desired.
8. 8 Frost green stems and orange pumpkin faces onto cooled cookies and decorate with cut licorice and candy corn while frosting is still wet.

By Pi3

Ingredients

• ✓ orange extract
• butter
• confectioners sugar
• water
• salt
• vanilla extract
• all-purpose flour
• rolled oat
• white confectionery candy coating
• coconut
• candy sprinkle

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
2. 2 Place butter and confectioners' sugar into a mixing bowl, and beat with an electric mixer until creamy and well combined. Stir in the water, salt, vanilla extract, orange extract, flour, and quick rolled oats to form a crumbly, dry dough. Pinch off about 1 1/2 tablespoon of dough per cookie, roll into a ball about 1 inch in diameter. Place on the prepared baking sheet about 2 inches apart.
3. 3 Bake in the preheated oven until the cookies are lightly browned, about 20 minutes. Remove from oven, and cool to a warm temperature.
4. 4 While cookies are baking, place the confectionery candy pieces into a microwave-safe bowl, and cook in microwave oven with low power for about 10 seconds at a time, stirring once the candy begins to melt, until the coating is liquid, smooth and warm (not hot).
5. 5 Dip the still-warm cookies in the white coating, and place on prepared baking sheet to cool. While coating is still liquid, sprinkle each cookie with flaked coconut. Decorate some cookies with candy sprinkles, if desired. You can also spoon the coating over the cookies while still on the baking sheet before decorating with the coconut and sprinkles.

By melly

Ingredients

• ✓ orange extract
• cooking spray
• white sugar
• egg
• pumpkin puree
• evaporated milk
• cinnamon
• ginger
• clove
• salt
• yellow cake mix
• butter

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Spray an 8-inch square baking dish with cooking spray.
2. 2 Combine sugar and eggs in a bowl; whisk until light and fluffy.
3. 3 Add pumpkin puree, evaporated milk, orange extract, cinnamon, ginger, cloves, and salt; mix until well combined.
4. 4 Pour pumpkin mixture into the prepared baking dish.
5. 5 Lightly sprinkle cake mix over the pumpkin mixture until completely covered.
6. 6 Slowly drizzle melted butter over cake mix. Do not stir.
7. 7 Bake in the preheated oven until the pumpkin mixture is set and the topping is golden brown, 50 minutes to 1 hour. Let stand briefly before serving warm.

By holly

Ingredients

• ✓ orange extract
• butter
• brown sugar
• white sugar
• egg
• orange zest
• vanilla extract
• all-purpose flour
• baking soda
• cinnamon
• rolled oat
• cranberry

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Beat butter, brown sugar, and white sugar with an electric mixer in a large bowl until smooth. Beat in eggs, one at a time, then stir in orange zest, vanilla extract, and orange extract.
3. 3 Whisk flour, baking soda, and cinnamon together in a separate bowl; stir into butter mixture. Stir in oats and cranberries.
4. 4 Drop rounded tablespoonfuls of dough onto ungreased cookie sheets.
5. 5 Bake in the preheated oven until golden brown, 10 to 12 minutes . Cool on the cookie sheet for 2 minutes before removing to a wire rack to cool completely.

By Julie

Ingredients

• ✓ orange extract
• all-purpose flour
• baking powder
• pumpkin pie spice
• salt
• butter
• brown sugar
• white sugar
• egg
• vanilla extract
• rolled oat
• cranberry
• walnut

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
2. 2 Whisk flour, baking powder, pumpkin pie spice, and salt together in a bowl.
3. 3 Beat butter, brown sugar, and white sugar together in a bowl with an electric mixer until smooth; beat in eggs, orange extract, and vanilla extract until well combined. Gradually beat in flour mixture until incorporated. Stir in oats, cranberries, and walnuts until thoroughly combined. Drop dough by rounded teaspoonfuls, 2 inches apart, onto the prepared baking sheets.
4. 4 Bake in the preheated oven until edges are golden, 8 to 10 minutes. Cool cookies briefly on the baking sheets before transferring to a wire rack to cool completely.

By ramie7224

Ingredients

• ✓ orange extract
• all-purpose flour
• white sugar
• baking powder
• salt
• orange zest
• butter
• cranberry
• walnut
• heavy cream
• egg
• heavy cream
• confectioners sugar
• orange juice

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a heavy baking sheet with parchment paper.
2. 2 Whisk flour, white sugar, baking powder, and salt together in a medium bowl; stir in orange zest. Cut in cold butter with 2 knives or a pastry blender until butter is pea-sized. Stir in cranberries and walnuts.
3. 3 Beat ½ cup cream and egg together in a small bowl until well mixed; add to flour mixture. Stir with a spoon, or by hand, until just combined and dough comes together.
4. 4 Divide dough in half; form into two ¾-inch thick circles. Cut each circle in half; cut each half into 3 triangular-shaped scones. Place scones on the prepared baking sheet; brush with remaining 2 tablespoons heavy cream.
5. 5 Bake in the preheated oven until edges begin to brown slightly, 13 to 15 minutes.
6. 6 Meanwhile, whisk confectioners' sugar, orange juice, and orange extract together in a small bowl until completely combined. Drizzle glaze over scones; serve warm.

By Jeannette

Ingredients

• ✓ orange extract
• all-purpose flour
• white sugar
• baking powder
• salt
• baking soda
• butter
• cranberry
• mandarin orange
• milk
• sour cream
• egg
• vanilla extract
• sugar

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease a large loaf pan.
2. 2 Whisk flour, 1 3/4 cups sugar, baking powder, salt, and baking soda together in a large bowl. Add melted butter; stir until mixture is crumbly. Reserve 1/4 cup each cranberries and mandarin oranges; stir remaining into flour mixture.
3. 3 Beat milk, sour cream, eggs, and extracts in a separate bowl until smooth; gradually stir into flour mixture until batter is thoroughly incorporated. Pour into prepared loaf pan. Scatter reserved 1/4 cup each cranberries and mandarin oranges on top of batter; sprinkle with remaining 1 tablespoon sugar.
4. 4 Bake in the preheated oven for 5 minutes; reduce heat to 350 degrees F (175 degrees C) and continue baking until center of bread springs back when touched, 35 to 40 minutes more.

By zeta724

Ingredients

• ✓ orange extract
• all-purpose flour
• baking powder
• salt
• milk
• lemon extract
• vanilla extract
• butter
• white sugar
• egg
• confectioners' sugar
• vegetable shortening
• butter
• milk
• vanilla extract

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C) with a rack in the lower third of the oven. Grease and flour a cake mold pan (such as a bunny cake or train cake mold); set aside.
2. 2 Sift flour, baking powder, and salt together in a large bowl.
3. 3 Combine 1 ⅓ cups milk, lemon extract, 1 ¼ teaspoons vanilla extract, and orange extract in a bowl.
4. 4 Beat 1 ⅛ cups butter in a large bowl with an electric mixer on medium speed until creamy, 1 to 2 minutes. Beat in white sugar, scraping sides of the bowl occasionally, until mixture is light and fluffy, about 5 minutes.
5. 5 Beat in eggs, one at a time, beating well after each addition before adding the next.
6. 6 Beat in flour mixture in batches on low speed, alternating with milk mixture and ending with flour mixture. Do not overbeat. Scrape down the bowl occasionally. Pour batter into the prepared pan.
7. 7 Bake in the preheated oven until golden and a toothpick inserted into center comes out clean, 30 to 45 minutes.
8. 8 Place cake on a wire rack; cool for 15 minutes. Invert cake pan onto a rack; remove pan and cool completely, 3 to 4 hours.
9. 9 Beat confectioners' sugar, shortening, ½ cup butter, 2 tablespoons milk, and 1 teaspoon clear vanilla extract in a bowl with an electric mixer until frosting is smooth and creamy.
10. 10 Spoon frosting in a heavy-duty resealable plastic bag; clip a small corner off the bag and seal. Pipe frosting onto cake in desired pattern.

By Dabney

Ingredients

• ✓ orange extract
• ✓ orange extract
• ✓ orange extract
• milk
• confectioners' sugar
• butter
• cream cheese
• white sugar
• orange zest
• butter
• salt
• bread flour
• vanilla pudding mix
• butter
• orange juice
• egg
• active dry yeast
• sugar
• water
• milk

Instructions

1. 1 Dough: Whisk milk, water, and sugar together in a small bowl. Sprinkle yeast over mixture. Let stand until yeast begins to bubble and get foamy, about 5 minutes. Whisk in egg, juice, butter, pudding, and extract.
2. 2 Whisk flour and salt together. Stir flour mixture into orange mixture, adding more flour 1 tablespoon at a time if dough is too sticky. When dough comes together, turn out onto a lightly floured surface and knead until smooth and elastic, 8 to 10 minutes.
3. 3 Place dough in an oiled bowl and cover with a clean cloth. Let rise in a warm place until doubled in size, about 1 1/2 hours.
4. 4 Filling: Mix butter, zest, and extract together in a small bowl until smooth. Set aside. Grease a baking sheet, or cover with parchment paper.
5. 5 Turn dough out on a floured surface and roll out into a 24x12-inch rectangle. Spread filling evenly over dough, then sprinkle with sugar. Roll the dough into a spiral, beginning on a long side. Cut dough into 18 rolls, 1/2-inch thick. Arrange rolls, cut-side up, on the prepared baking sheet. Cover with plastic wrap and refrigerate overnight.
6. 6 Preheat the oven to 350 degrees F (175 degrees C).
7. 7 Remove the plastic wrap from rolls and let rise in a warm place, about 30 minutes.
8. 8 Bake in the preheated oven until golden brown, 25 to 30 minutes. Let cool slightly before frosting.
9. 9 Frosting: Cream together cream cheese, and butter until smooth. Stir in confectioners' sugar and extract. Add milk a little at a time until frosting is smooth and spreadable. Spread frosting over rolls.

By Rae

Ingredients

• ✓ orange extract
• ✓ orange extract
• cornstarch
• powdered sugar
• orange juice
• orange
• vanilla extract
• heavy cream
• powdered sugar
• butter
• vanilla extract
• milk
• egg
• butter
• sugar
• salt
• baking powder
• all-purpose flour

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners or grease with butter.
2. 2 Whisk flour, baking powder, and salt together in a bowl until evenly combined. Set aside.
3. 3 Beat white sugar and ½ cup butter together in a large bowl with an electric mixer until light and fluffy. Beat in eggs, one at a time, beating well after each addition. Slowly beat in milk, 2 teaspoons orange extract, and 2 teaspoons vanilla extract with the mixer on low speed until well mixed. Divide batter among the prepared muffin cups.
4. 4 Bake in the preheated oven until a toothpick inserted into centers comes out clean, 20 to 25 minutes. Cool completely, about 30 minutes.
5. 5 Beat ½ cup butter in a separate large bowl with the electric mixer on high speed; beat in 3 cups confectioners' sugar until incorporated. Beat in heavy cream, 1 tablespoon at a time; beat in 1 teaspoon orange extract and 1 teaspoon vanilla extract until smooth. Spread frosting onto cooled cupcakes.
6. 6 Combine orange slices, orange juice, 2 tablespoons confectioners' sugar, and cornstarch in a small saucepan, stirring until all lumps are gone; bring to a boil. Reduce heat; simmer, stirring every few seconds, for about 5 minutes. Strain orange slices from glaze into a container. Pour a little glaze over each frosted cupcake.

By Yamamsis

Ingredients

• ✓ orange extract
• heavy cream
• confectioners' sugar
• vanilla extract
• butter
• cream cheese
• white chocolate
• walnut
• ginger
• nutmeg
• salt
• cinnamon
• baking soda
• all-purpose flour
• pineapple
• carrot
• vanilla extract
• vegetable oil
• egg
• brown sugar
• white sugar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin pan with cupcake liners.
2. 2 To make the carrot cupcakes: Beat white sugar, brown sugar, and eggs together in a bowl; mix in oil and vanilla. Fold in carrots and pineapple.
3. 3 Mix flour, baking soda, cinnamon, salt, nutmeg and ginger in a separate bowl; add to carrot mixture until evenly moist. Fold in 1/2 of the chopped walnuts. Spoon batter into the prepared liners, filling each 3/4 full.
4. 4 Bake in the preheated oven until tops spring back when lightly pressed, about 25 minutes. Cool cupcakes completely on wire racks.
5. 5 Meanwhile, make the frosting: Melt white chocolate in small saucepan over low heat; stir until smooth and allow to cool to room temperature.
6. 6 Beat cream cheese and butter together in a large bowl with electric mixer until smooth. Mix in cooled white chocolate, 1 teaspoon vanilla, and orange extract. Gradually beat in confectioners' sugar until mixture is fluffy; mix in heavy cream. Top each cooled cupcake with frosting and sprinkling with remaining walnuts.

By BAKERAMA

Ingredients

• ✓ orange extract
• white chocolate
• cream cheese
• confectioners' sugar

Instructions

1. 1 Beat cream cheese into melted chocolate until well blended. Beat in confectioner's sugar until mixture is smooth. Stir in orange extract. Spread in an 8x8 inch dish and let set before cutting into squares. Store in refrigerator.

By BDE

Ingredients

• ✓ orange extract
• white whole wheat flour
• baking powder
• flax meal
• orange juice

Instructions

1. 1 Whisk flour, baking powder, and flax meal together in a bowl; stir orange juice and orange extract into flour mixture until batter is well-combined.
2. 2 Heat a lightly oiled griddle over medium-high heat, or an electric griddle to 375 degrees F (190 degrees C). Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

By Marie Angel Cat

Ingredients

• ✓ orange extract
• cream cheese
• egg
• sugar cookie mix
• orange food coloring
• dark chocolate chip

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
2. 2 Beat cream cheese in a bowl with an electric mixer until soft and fluffy. Beat in egg and orange extract until thoroughly combined. Mix in cookie mix, and then food coloring. Fold in chocolate chips.
3. 3 Drop tablespoonfuls of dough 2 inches apart on the prepared cookie sheets and pat gently to flatten.
4. 4 Bake in the preheated oven until the edges are light golden brown, 9 to 12 minutes, switching the racks halfway through. Remove to wire racks to cool.

By LOVEBREEZY

Ingredients

• ✓ orange extract
• brown sugar
• white sugar
• salt
• cream sherry
• orange zest
• butter
• walnut

Instructions

1. 1 Line a baking sheet with aluminum foil or parchment paper.
2. 2 Place the brown sugar, white sugar, salt, sherry, orange zest, and orange extract into a heavy saucepan, and stir until well combined. Bring to a boil over medium-low heat, stirring constantly; boil for 1 minute. Stir in the butter. Remove from heat, and stir in the walnut halves to coat with syrup.
3. 3 Spread the candied walnut halves out onto the prepared baking sheet, and allow to cool thoroughly, at least 1 hour. Break into bite-size chunks to serve.

By AntKathy

Ingredients

• ✓ orange extract
• yellow cake mix
• egg
• vanilla pudding mix
• vegetable oil
• mandarin orange segment
• whipped topping
• pineapple

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine cake mix, eggs, 1 package pudding mix, vegetable oil, orange extract, and mandarin oranges, and beat well for about 3 minutes.
3. 3 Bake in three 9-inch greased and floured round cake pans for 20 to 25 minutes in the preheated oven.
4. 4 Fold remaining package pudding mix and pineapple into whipped topping for frosting.
5. 5 Frost chilled cake and keep refrigerated until ready to serve.

By Roger

Ingredients

• ✓ orange extract
• almond milk
• orange juice
• arborio rice
• salt
• egg
• cream of coconut
• orange zest

Instructions

1. 1 Combine 1 3/4 cups almond milk, orange juice, rice, and salt in the pot of an electric pressure cooker (such as Instant Pot). Seal pressure cooker, choose the "Manual" setting and high pressure. Set the timer for 4 minutes.
2. 2 Allow pressure to release naturally for 10 minutes; release any remaining pressure with the quick-release valve.
3. 3 Whisk the remaining 1/4 cup milk, egg, and orange extract together in a small bowl. Add 1/2 cup of the cooked rice; stir constantly until well combined. Pour mixture into the pot; select "Saute" mode. Add cream of coconut and orange zest. Cook and stir until egg is set, about 2 minutes. Stir.

By lutzflcat

Ingredients

• ✓ orange extract
• sugar
• heavy cream
• butter
• marshmallow creme
• white chocolate chip
• yellow food coloring
• red food coloring

Instructions

1. 1 Grease a 9 x 13 inch pan.
2. 2 In a medium saucepan over medium heat, combine sugar, cream and butter. Heat to soft ball stage, 234 degrees F (112 degrees C). Remove from heat and stir in marshmallow creme and white chocolate chips; mix well until the chips melt. Reserve 1 cup of mixture and set aside.
3. 3 To the remaining mixture add orange flavoring, yellow and red food coloring. Stir well and pour into prepared pan. Pour reserved cream mixture on top. Using a knife, swirl layers for decorative effect.
4. 4 Chill for 2 hours, or until firm, and cut into squares.

By Betty from Ohio

Ingredients

• ✓ orange extract
• white sugar
• butter
• egg yolk
• vanilla extract
• lemon extract
• all-purpose flour
• baking soda
• cream of tartar

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease or line baking sheets with parchment paper.
2. 2 Beat sugar and butter together in a bowl with an electric mixer until light and fluffy. Beat egg yolks, vanilla extract, lemon extract, and orange extract together in another bowl. Add egg yolk mixture to butter mixture; beat well.
3. 3 Sift flour, baking soda, and cream of tartar together in a bowl. Stir flour mixture into butter mixture until dough is well-blended. Roll dough into walnut-size balls and place on prepared baking sheets. Press dough balls to slightly flatten.
4. 4 Bake in the preheated oven until golden around the edges and set, 8 to 10 minutes.

By Terry White

Ingredients

• ✓ orange extract
• sugar
• cornstarch
• butter
• salt
• corn syrup
• water
• vanilla extract
• food coloring

Instructions

1. 1 In a large saucepan, stir together the sugar and cornstarch. Add the butter, salt, corn syrup and water; mix well. Bring to a boil over medium heat, stirring to mix in butter. Heat to 275 degrees F (134 degrees C), or until a small amount of syrup dropped from a spoon forms hard but pliable threads.
2. 2 Remove from heat, and stir in the vanilla, flavored extract and food coloring. Pour into a greased 8x8 inch baking dish. When cooled enough to handle, remove candy from the pan, and pull until it loses its shine and becomes stiff. Pull into ropes, and use scissors to cut into 1 inch pieces. Wrap each piece in waxed paper.

By Chocolate Moose

Ingredients

• ✓ orange extract
• cream cheese
• white sugar
• egg
• sour cream
• vanilla extract
• yellow food coloring
• red food coloring
• graham cracker crust

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Beat cream cheese and sugar together in a large bowl with an electric mixer until light and fluffy; add eggs and beat well. Beat sour cream and vanilla extract into cream cheese mixture until batter is smooth.
3. 3 Transfer one cup of the cream cheese mixture to a small bowl and stir in orange extract, yellow food coloring, and red food coloring until batter is smooth and orange.
4. 4 Pour uncolored batter into prepared graham cracker crust. Drop spoonfuls of orange batter over the top of the uncolored batter and run a knife through the orange batter to create a marbled effect.
5. 5 Bake in the preheated oven until the edges are firm and center is slightly loose, 30 to 35 minutes. Cool at room temperature for 1 hour. Cover cheesecake with plastic wrap and chill in the refrigerator, 8 hours to overnight.

By EatEverything

Ingredients

• ✓ orange extract
• applesauce
• sugar
• milk
• egg
• vanilla extract
• all-purpose flour
• poppy seed
• baking powder
• baking soda

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners.
2. 2 Beat applesauce, sugar, milk, eggs, vanilla extract, and orange extract together in a large bowl. Add flour, poppy seeds, baking powder, and baking soda; stir until batter is just-combined. Pour batter into prepared muffin cups.
3. 3 Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes.

By akdgurl

Ingredients

• ✓ orange extract
• orange cake mix
• orange flavored gelatin mix
• water
• water
• whipped topping
• vanilla pudding mix
• milk
• vanilla extract

Instructions

1. 1 Mix orange cake mix and bake in a 9x13 inch cake pan according to package directions. Let cake cool and poke holes in cake 1 inch apart with a fork.
2. 2 Mix the gelatin with the hot water and then add the cold water. Pour evenly over the cooled cake.
3. 3 Combine the whipped topping, instant vanilla pudding, milk, vanilla and orange extracts. Beat until thoroughly mixed and thickened. Spread evenly over the cake. Refrigerate cake for 1 hour before serving.

By shirleyo