Type what you have

Ingredients

• ✓ orange zest
• water
• active dry yeast
• all-purpose flour
• milk
• white sugar
• egg
• egg yolk
• vanilla extract
• butter
• candied mixed fruit
• lemon zest
• butter
• egg yolk
• cream
• paper panettone mold

Instructions

1. 1 To make sponge, warm a small bowl by rinsing it with hot water. Pour in warm water and sprinkle 1 package yeast on it. Let stand until yeast has dissolved. Stir in 1/2 cup flour, cover with plastic wrap, and let stand 30 minutes, or until doubled.
2. 2 Sprinkle remaining yeast over warm milk. Let stand until dissolved. Beat together sugar, eggs, egg yolks, and vanilla. Stir in milk-yeast mixture. Add sponge and stir until well incorporated.
3. 3 Combine butter and remaining 3 ½ cups flour until crumbly. Slowly pour in egg mixture and beat on high speed 3 to 4 minutes, until dough is elastic looking and long strands form. Beat in fruit and zests.
4. 4 Turn dough into oiled bowl, cover with plastic wrap, and leave in a warm place to rise until doubled, about 2 to 3 hours.
5. 5 Brush inside of three 7 x 4-inch paper molds with melted butter. Turn dough out onto a lightly floured work surface and knead a few times to deflate.
6. 6 Divide dough into 3 pieces. Roll each piece into a ball and drop into prepared molds; place on a baking sheet about 4-inches apart and cover loosely with plastic wrap. Let rise in a warm place until doubled again, about 2 hours.
7. 7 Preheat the oven to 400 degrees F (200 degrees C). Cut an X in top of each loaf with oiled scissors. Combine egg yolk with cream. Brush tops of loaves lightly with egg wash.
8. 8 Place baking sheet with loaves in bottom 1/3 of preheated oven. After 10 minutes, lower heat to 375 degrees F (190 degrees C). Continue to bake for 30 more minutes; if tops get too brown, cover with foil. Loaves are done when a wooden skewer inserted into centers comes out clean. Cool on wire rack.

By Stephanie

Ingredients

• ✓ orange zest
• water
• egg
• butter
• salt
• all-purpose flour
• lemon zest
• vanilla extract
• white sugar
• white sugar
• egg
• active dry yeast
• water
• rum
• pineapple
• cherry
• raisin
• sourdough starter
• water
• all-purpose flour

Instructions

1. 1 The day before baking, mix flour, cold water, and sourdough starter together in a bowl. Cover and leave out at room temperature, 8 hours to overnight.
2. 2 At the same time, combine raisins, cherries, and pineapple in a separate bowl. Stir in rum. Let fruit soak, tossing occasionally, 8 hours to overnight.
3. 3 Pour warm water into large bowl of a stand mixer fitted with a dough hook attachment. Add yeast and let dissolve for 10 minutes. Add eggs, 1/3 cup plus 2 tablespoons sugar, vanilla extract, orange zest, and lemon zest. Whisk together. Scoop in the panettone starter. Add flour and salt.
4. 4 Knead until dough is very smooth and elastic, about 10 minutes. Stop and scrape down the sides if needed. Add butter; knead until butter is completely mixed in and dough is soft and somewhat sticky, about 5 minutes. Transfer to your work surface.
5. 5 Toss and fold your dough into a rough ball shape using wet fingers and a bench scraper. Transfer dough back to the bowl. Cover and let rise until doubled, about 3 hours.
6. 6 Transfer dough back to your work surface and shape into a rough ball. Place into a resealable plastic bag. Refrigerate, 8 hours to overnight.
7. 7 Remove dough from the bag and press out into a flat rectangle. Sprinkle with flour and roll out to at least 1/2-inch thickness. Spread the dried fruit all over the surface. Roll dough up into a log, sealing in the fruit. Roll both ends of the log toward the middle and smooth it over into a ball.
8. 8 Place dough ball into a short, wide paper panettone mold. Cover with plastic wrap and let rise until dough is at least 2/3 of the way up the sides, 3 to 4 hours.
9. 9 Preheat the oven to 350 degrees F (175 degrees C).
10. 10 Mix egg and water together and brush mixture on top of the panettone. Cut 2 slits crosswise on top.
11. 11 Bake in the preheated oven until beautifully browned, 40 to 45 minutes. Poke 2 skewers through either side of the panettone and flip it over into a panettone hole or a Dutch oven. Let cool upside-down for 2 hours.
12. 12 Pull out the skewers and slice into pieces.

By John Mitzewich

Ingredients

• ✓ orange zest
• all-purpose flour
• baking powder
• baking soda
• salt
• cranberry
• pecan
• sugar
• margarine
• egg
• orange juice

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x5-inch loaf pan.
2. 2 Whisk flour, baking powder, baking soda, and salt together in a large bowl. Stir in cranberries, pecans, and zest. Set aside.
3. 3 Beat sugar, butter, and egg together in another large bowl until smooth. Stir in orange juice.
4. 4 Beat in flour mixture until just moist. Pour into prepared pan.
5. 5 Bake in the preheated oven until bread springs back when lightly touched, about 1 hour. Let stand 10 minutes; turn out onto a wire rack to cool completely.

By Carol

Ingredients

• ✓ orange zest
• all-purpose flour
• white sugar
• baking powder
• salt
• baking soda
• cranberry
• walnut
• orange juice
• egg
• vegetable oil

Instructions

1. 1 Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
2. 2 Combine flour, sugar, baking powder, salt, and baking soda in a large bowl. Add cranberries and walnuts; stir until well coated.
3. 3 Mix together orange juice, egg, oil, and zest in a medium bowl until combined. Pour over flour mixture; stir until just blended. Spoon batter into the prepared loaf pan.
4. 4 Bake in the preheated oven until a toothpick inserted into the center of loaf comes out clean, about 50 minutes. Let cool in the pan briefly before removing to a wire rack to cool completely.

By Karin Christian

Ingredients

• ✓ orange zest
• ✓ orange zest
• milk
• margarine
• water
• all-purpose flour
• white sugar
• anise seed
• yeast
• salt
• egg
• white sugar
• orange juice
• white sugar

Instructions

1. 1 Gather the ingredients.
2. 2 To make the bread: Heat milk and butter in a medium saucepan over low heat until butter melts. Remove from heat and add warm water. Mixture should be around 110 degrees F (43 degrees C).
3. 3 Combine 1 cup flour, sugar, anise seed, yeast, and salt in a large bowl. Beat in warm milk mixture, then add eggs and orange zest; beat until well combined. Stir in 1/2 cup flour and continue adding more flour until dough is soft.
4. 4 Turn dough out onto a lightly floured surface; knead until smooth and elastic. Place dough into a lightly greased bowl. Cover with plastic wrap and let rise in a warm place until doubled in size, 1 to 2 hours.
5. 5 Punch dough down and shape into a large round loaf with a round knob on top. Place dough onto a baking sheet; loosely cover with plastic wrap. Let rise in a warm place until just about doubled in size, about 1 hour.
6. 6 Preheat the oven to 350 degrees F (175 degrees C). Bake in the preheated oven until golden brown, 35 to 45 minutes. Cool slightly before brushing with glaze.
7. 7 To make the glaze: Combine 1/4 cup sugar, orange juice, and orange zest in a small saucepan. Bring to a boil over medium heat and boil for 2 minutes.
8. 8 Brush glaze over top of warm bread. Sprinkle with 2 tablespoons sugar.

By Lorna

Ingredients

• ✓ orange zest
• all-purpose flour
• whole wheat flour
• rolled oat
• salt
• baking soda
• baking powder
• butter
• buttermilk
• egg
• honey
• currant
• raisin

Instructions

1. 1 Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.
2. 2 Whisk all-purpose flour, whole wheat flour, oats, salt, baking soda, and baking powder together in a large bowl. Cut butter into flour mixture using a pastry blender until mixture resembles coarse crumbs.
3. 3 Beat buttermilk, egg, honey, and orange zest together in a medium bowl. Pour buttermilk mixture, currants, and raisins into flour-butter mixture; stir with a wooden spoon until a wet, sticky dough comes together.
4. 4 Turn dough out onto a well-floured work surface; press dough together into a ball and cut into 2 equal pieces. Form each into a smooth, round loaf.
5. 5 Transfer to the prepared baking sheet and let rest for 15 minutes. Cut a 1/2-inch-deep "X" into the top of each loaf using a serrated knife.
6. 6 Bake in the preheated oven until golden brown and fragrant, about 45 minutes. Transfer loaves to a wire rack to cool completely before slicing.
7. 7 Enjoy!

By John Mitzewich

Ingredients

• ✓ orange zest
• ✓ orange zest
• cooking spray
• all-purpose flour
• white sugar
• baking soda
• baking powder
• salt
• butter
• orange juice
• egg
• white vinegar
• milk
• confectioners sugar
• confectioners' sugar
• orange juice

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil and grease with cooking spray.
2. 2 Mix flour, 1 tablespoon sugar, baking soda, baking powder, and salt. Cut in butter using a pastry cutter. Mix in orange zest.
3. 3 Make a well in the center of the flour mixture. Whisk orange juice, egg, and vinegar together and pour into the flour mixture. Stir until moistened and sticky.
4. 4 Transfer dough to a floured surface and knead gently about 10 times. Pat into a 6x8-inch rectangle. Cut rectangle into 4 squares; cut each square diagonally into 8 triangles. Arrange scones on the prepared baking sheet. Brush tops with milk and sprinkle with remaining 1 tablespoon sugar.
5. 5 Bake in the preheated oven until golden brown, about 10 minutes.
6. 6 Make the orange glaze while the scones are baking. Mix 1/2 cup plus 2 tablespoons confectioners' sugar and orange juice until thick and smooth; glaze should drip slowly off the back of a spoon. Mix in orange zest.
7. 7 Dunk warm scones in the glaze to fully coat the tops. Let stand for 5 minutes before serving.

By erika925925

Ingredients

• ✓ orange zest
• all-purpose flour
• baking soda
• baking powder
• salt
• cinnamon
• allspice
• butter
• white sugar
• egg
• avocado
• buttermilk
• pecan
• raisin

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9x5 inch loaf pans.
2. 2 Sift flour, baking soda, baking powder, salt, cinnamon, and allspice together in a large bowl; set aside.
3. 3 Beat sugar and butter together in a separate bowl with an electric mixer until light and fluffy. Beat in eggs, one at a time, then mix in mashed avocado.
4. 4 Stir in flour mixture alternately with buttermilk until just mixed. Fold in chopped pecans, raisins, and orange zest.
5. 5 Divide batter evenly between the two loaf pans.
6. 6 Bake in the preheated oven until a toothpick inserted into the center of the loaf comes out clean, about 1 hour. Allow loaves to cool in pan for at least 20 minutes before removing.

By Michelle

Ingredients

• ✓ orange zest
• milk
• vegetable oil
• salt
• orange extract
• egg
• white sugar
• all-purpose flour
• active dry yeast
• egg
• water
• anise extract
• food coloring
• anisette liqueur

Instructions

1. 1 Combine milk, oil, salt, orange extract, 2 room temperature eggs, sugar, orange zest, 4 cups flour, and yeast in a bread machine, in that order. Set to Dough cycle and start the machine; be sure to peek inside while dough is mixing and add additional flour as needed to create a soft, but not wet, dough.
2. 2 Transfer dough to an oiled bowl and let rise until doubled in size, about 1 hour.
3. 3 Meanwhile, bring a medium pot of water to a boil over medium-high heat. Reduce heat to a rapid simmer, add 4 whole eggs, and simmer for 6 minutes. Remove from heat and transfer eggs to a bowl of ice water to cool quickly.
4. 4 Punch risen dough down and turn onto a floured surface. Divide into 3 equal pieces. Roll each piece to form a 12-inch-long rope, about 1 1/2 inches thick. Braid pieces together, pinching the ends. Loop into a circle, pinch the ends to close, and place on a parchment paper-lined baking sheet. Remove eggs from the bowl of ice water, dry, and arrange evenly atop the braid. Push in gently, about 1/3 of the way down. Cover and let rise again, about 1 hour.
5. 5 Preheat the oven to 350 degrees F (175 degrees C).
6. 6 Whisk together remaining room temperature egg, 2 tablespoons water, and anise extract in a small bowl until well combined. Brush braid with egg wash, avoiding boiled eggs; otherwise, while baking, they will have cooked wash on them and won't dye nicely.
7. 7 Bake in the preheated oven, switching between another parchment-lined baking sheet every 10 minutes throughout baking time to prevent the bottom from getting too dark, until browned, about 30 minutes. Remove from the oven and let cool thoroughly, 20 to 30 minutes.
8. 8 Paint eggs on bread with liquid food dye. Be careful not to drip dye onto bread. Let dry for about 10 minutes. Brush bread with anisette liqueur and let dry before serving, about 5 minutes more.

By Sandi

Ingredients

• ✓ orange zest
• cream cheese
• white sugar
• flour
• egg
• all-purpose flour
• baking soda
• salt
• cinnamon
• clove
• pumpkin pie spice
• pumpkin puree
• vegetable oil
• egg
• white sugar

Instructions

1. 1 Gather all ingredients. Preheat the oven to 325 degrees F (165 degrees C). Lightly grease two 8x4 inch loaf pans.
2. 2 Combine cream cheese, 1/2 cup sugar, 1 tablespoon flour, 1 egg and orange zest in a medium bowl; beat until smooth. Set aside.
3. 3 Sift together 1 ⅔ cups flour, baking soda, salt, cinnamon, cloves, and pumpkin pie spice; set aside.
4. 4 Place pumpkin, vegetable oil, 2 eggs and 1 ½ cups sugar in a large bowl; beat well. Stir the pumpkin mixture into the flour mixture just until combined. Fold in the pecans if desired.
5. 5 Pour 1/2 of the pumpkin batter into the loaf pans. Spoon cream cheese mixture on top of this layer and then pour on the remaining batter.
6. 6 Bake in preheated oven until a toothpick inserted into center of the loaf comes out clean, about 60 to 70 minutes. Cool bread in pans briefly before removing to a wire rack to cool completely.

By Tina Andre' Fox

Ingredients

• ✓ orange zest
• ✓ orange zest
• orange juice
• confectioners sugar
• almond milk
• zucchini
• vanilla extract
• maple syrup
• almond oil
• brown sugar
• egg
• nutmeg
• cinnamon
• salt
• baking soda
• coconut flour
• chocolate chip
• almond flour
• cooking spray

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a muffin tin with cooking spray.
2. 2 Mix almond flour, chocolate chips, coconut flour, baking soda, salt, cinnamon, and nutmeg together in a small bowl.
3. 3 Beat eggs in a large bowl with an electric mixer until light and frothy. Add brown sugar, almond oil, maple syrup, 1 teaspoon orange zest, and vanilla extract; mix well. Stir in zucchini. Fold in almond flour mixture until well blended. Thin batter with almond milk if it appears too thick.
4. 4 Divide batter among prepared muffin cups.
5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 22 minutes. Let cool for 2 to 3 minutes.
6. 6 Combine confectioners' sugar, orange juice, and 1 teaspoon orange zest in a bowl; beat with an electric mixer on high speed until glaze is smooth. Spoon glaze over muffins. Let stand for 5 minutes; transfer to a wire rack to cool.

By queendiva1

Ingredients

• ✓ orange zest
• water
• egg
• butter
• cinnamon
• brown sugar
• all-purpose flour
• almond
• raisin
• raisin
• currant
• all-purpose flour
• vanilla extract
• orange liqueur
• lemon zest
• salt
• sugar
• egg yolk
• egg
• cake yeast
• water
• butter
• milk

Instructions

1. 1 Heat milk in a medium saucepan until just below boiling; stir in 2 cups unsalted butter until melted. Cool until lukewarm.
2. 2 Place ½ cup warm water and yeast in a small bowl; stir with a spoon to break up slightly. Set aside.
3. 3 Beat 4 eggs and 4 egg yolks in the bowl of a stand mixer fitted with the paddle attachment until well combined. Add 1 cup sugar and salt; beat until mixture is thick and pale. Stir in orange zest, lemon zest, orange liqueur, vanilla extract, and yeast mixture. Beat in 2 cups flour on low speed until well combined; beat in 2 cups more flour until well combined. Beat in milk-butter mixture on medium-low speed, alternating with 4 cups more flour.
4. 4 Beat in up to 1 cup more flour if dough is sticky until well combined. Mix in currants, raisins, golden raisins, and almonds.
5. 5 Transfer dough to a well-floured work surface; knead until shiny and elastic, 8 to 10 minutes. Knead in up to 1 cup more flour if dough is still sticky. Shape dough into a ball, transfer to a large, greased bowl, and turn to coat. Cover the bowl with greased plastic wrap.
6. 6 Place dough in a warm place; let rise until doubled in volume, 1 ½ to 2 hours. Punch down dough, cover the bowl, and let rise again, 1 ½ hours more.
7. 7 Preheat the oven to 350 degrees F (175 degrees C). Grease 3 tube pans.
8. 8 Combine 1 cup flour, brown sugar, and cinnamon in a medium bowl; cut in ¼ cup butter until coarse crumbs form. Sprinkle streusel in bottom of the prepared pans.
9. 9 Turn out dough onto a lightly floured surface. Knead for 1 minute; divide into 3 even pieces. Roll each piece into a log, pinching seams to seal. Place logs, seam-sides up, in the prepared pans, pinching ends together to form rings. Cover pans loosely with plastic wrap. Let rise for 30 minutes.
10. 10 Beat 1 egg and 1 tablespoon water together; lightly brush over each loaf.
11. 11 Bake in the preheated oven until golden; bread should sound hollow when tapped, 30 to 45 minutes. Turn loaves out onto a rack while still warm. Cool completely before slicing.

By JJOHN32

Ingredients

• ✓ orange zest
• egg
• ricotta cheese
• vanilla extract
• cinnamon
• sugar
• whiskey

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Coat two 9-inch pie pans with vegetable oil cooking spray.
2. 2 Beat eggs in a large bowl. Mix in the ricotta cheese, vanilla, cinnamon, sugar, zest, and whiskey. Pour into prepared pans.
3. 3 Bake in preheated oven for 1 hour to 1 hour 15 minutes, until firm. Let cool, then refrigerate until cold.

By CLIFFYW

Ingredients

• ✓ orange zest
• ricotta cheese
• white sugar
• all-purpose flour
• egg
• cinnamon
• vanilla extract
• salt

Instructions

1. 1 Preheat oven to 300 degrees F (150 degrees C). Set rack in the middle of the oven. Butter and flour a 9 1/2 inch springform pan, and tap out excess flour.
2. 2 Place the ricotta in a large mixing bowl, and stir it as smooth as possible with a rubber spatula. Stir the sugar and flour together thoroughly into the ricotta. Stir in the eggs 1 at a time. Blend in the vanilla, cinnamon, orange zest, and salt. Pour batter into the prepared pan.
3. 3 Bake in the center of the oven for about 1 1/4 to 1 1/2 hours, until a light golden color. Make sure the center is fairly firm, and the point of a sharp knife inserted in the center comes out clean. Cool on a wire rack. It will sink slightly as it cools. Cover, and chill till serving time.

By Nicole

Ingredients

• ✓ orange zest
• white sugar
• egg
• olive oil
• orange juice
• all-purpose flour
• cornmeal
• baking powder
• salt

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Grease the bottom and sides of an 8-inch round cake pan; line with parchment paper. Grease top of paper.
3. 3 Beat 1 cup sugar, eggs, olive oil, and orange juice together in a large bowl until smooth; add flour, cornmeal, orange zest, baking powder, and salt. Use a whisk to lightly mix the wet and dry ingredients together. Pour the mixture into the prepared pan. Sprinkle remaining sugar over the top of the batter.
4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 35 minutes. Cool cake in the pan for 20 minutes. Run a knife along the inside edge of the pan to loosen cake. Invert pan onto a plate to remove cake from pan. Use plate to again invert the cake onto a cooling rack to cool completely.

By The Viking Bunny

Ingredients

• ✓ orange zest
• ricotta cheese
• confectioners' sugar
• egg
• vanilla extract
• almond extract
• rum extract
• lemon zest
• lemon juice

Instructions

1. 1 Preheat oven to 400 degrees F (205 degrees C). Grease and flour one 9 inch round springform or regular pan.
2. 2 Combine the ricotta, confectioners' sugar and eggs. Blend well. Stir in vanilla, almond extract, rum extract, lemon juice, lemon zest and orange zest. Beat by hand until smooth and creamy. Pour batter into the prepared pan.
3. 3 Bake at 400 degrees F (205 degrees C) for 40 minutes, until golden. Place on a rack and cool.

By LYNN SEVERNS

Ingredients

• ✓ orange zest
• all-purpose flour
• sugar
• baking powder
• salt
• almond
• egg
• vegetable oil
• almond extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a baking sheet.
2. 2 In a large bowl, stir together flour, sugar, baking powder, salt, almonds, and orange zest. Make a well in the center and add eggs oil, and almond extract. Stir or mix by hand until mixture forms a ball.
3. 3 Separate dough into 2 pieces and roll each one into a log, about 8 inches long. Place logs on a prepared baking sheet and flatten so they are about 3/4-inch thick. Bake in the preheated oven for 20 to 25 minutes. Cool slightly, and remove from baking sheets. Slice diagonally into 1/2-inch slices with a serrated knife. Set cookies on side back onto the cookie sheet and bake for 10 to 15 more minutes, turning over after half of the time. Finished cookies should be hard and crunchy.

By Karen

Ingredients

• ✓ orange zest
• all-purpose flour
• baking powder
• egg
• white sugar
• butter
• orange extract
• triple sec
• yellow food coloring
• red food coloring

Instructions

1. 1 Sift flour and baking powder together in a small bowl.
2. 2 Beat the eggs in a large bowl with an electric mixer on medium speed, adding sugar gradually until mixture thickens. Beat in melted butter gradually until well-blended. Stir in orange extract, triple sec, yellow food coloring, and red food coloring. Carefully stir in sifted flour and baking powder until batter is stiff and smooth. Fold in grated orange zest.
3. 3 Grease and preheat pizzelle baker according to manufacturer's instructions.
4. 4 Use a small ice cream scoop or tablespoon cookie scoop to drop batter onto the preheated pizzelle baker. Bake until browned, 30 to 40 seconds. Transfer to a cooling rack to cool completely.

By Lela

Ingredients

• ✓ orange zest
• all-purpose flour
• sugar
• milk
• olive oil
• orange juice
• egg
• baking powder
• vanilla extract
• nutmeg

Instructions

1. 1 Preheat oven to 360 degrees F (180 degrees C).
2. 2 Grease a 9x13-inch baking dish with butter.
3. 3 Mix flour, sugar, milk, olive oil, orange juice, orange zest, eggs, baking powder, vanilla extract, and nutmeg in a large bowl until batter is well combined.
4. 4 Pour batter into the prepared baking dish.
5. 5 Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 30 minutes. Let cool before serving.

By Candice

Ingredients

• ✓ orange zest
• butter
• sugar
• egg
• orange extract
• almond extract
• all-purpose flour
• baking powder
• baking soda
• salt
• dried cranberry

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.
2. 2 Beat butter and sugar together in a bowl until mixture is creamy. Beat in eggs, orange zest, orange extract, and almond extract.
3. 3 Whisk flour, baking powder, baking soda, and salt in a separate bowl; mix dry ingredients into moist ingredients to make a stiff dough. Mix sweetened cranberries into dough. Form dough into a ball, cut into halves, and shape each half into a log. Place logs onto prepared baking sheet.
4. 4 Bake in the preheated oven until the edges are lightly browned, 20 to 25 minutes. Let logs cool completely on wire racks.
5. 5 Cut logs into slices on a slight diagonal and lay the slices on the parchment-lined baking sheet. Bake biscotti until crisp and lightly golden brown, about 7 minutes.

By bubbles52793

Ingredients

• ✓ orange zest
• baby back rib
• fennel seed
• black pepper
• sugar
• garlic salt
• salt
• cayenne pepper
• brown sugar
• orange juice
• rice wine vinegar
• hot chile paste

Instructions

1. 1 Preheat the oven to 275 degrees F (135 degrees C). Line a baking sheet with aluminum foil.
2. 2 Combine fennel seeds, black pepper, sugar, garlic salt, kosher salt, and cayenne pepper in a small bowl.
3. 3 Place rib racks on the prepared baking sheet; cut several shallow slits in membranes along backs of ribs with a sharp paring knife. Rub spice rub on both sides of rib racks.
4. 4 Bake in the preheated oven for 1 1/2 hours. Flip and bake until a fork easily inserts between bones, 1 to 1 1/2 hours more. Cool completely, about 1 hour.
5. 5 Bring brown sugar, orange juice, vinegar, orange zest, and hot chili paste to a boil in a saucepan over medium heat. Reduce heat; simmer until reduced by half, about 5 minutes.
6. 6 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
7. 7 Cut rib racks into individual ribs; toss with glaze in a large bowl until evenly coated. Place ribs on the prepared baking sheet. Reserve any additional glaze in the bowl for basting.
8. 8 Bake in the preheated oven for 5 minutes. Flip, brush with remaining glaze, and bake until browned, 5 to 10 minutes more.

By John Mitzewich

Ingredients

• ✓ orange zest
• all-purpose flour
• salt
• baking powder
• baking soda
• egg
• white sugar
• olive oil
• milk
• honey
• powdered sugar

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Line the bottom of a springform pan with a round piece of parchment paper and generously grease with olive oil. Grease the sides of the pan with olive oil as well.
3. 3 Combine flour, salt, baking powder, and baking soda in a bowl; whisk together until evenly combined.
4. 4 Combine eggs, sugar, olive oil, milk, honey, and orange zest in a second bowl. Starting slowly at first, whisk together until mixture is smooth. Stir in flour mixture until everything is just mixed together and flour has disappeared. Do not overmix.
5. 5 Pour batter into the prepared pan and tap pan a few times against the work surface to remove any air bubbles.
6. 6 Bake in the preheated oven until the cake is browned on the surface and a wooden skewer inserted into the center of the cake comes out clean, 60 to 70 minutes. Make sure to not overbake.
7. 7 Transfer cake to a wire rack and allow to cool for 30 minutes. Loosen edge of the cake by running a knife around the sides of the pan. Remove from the pan and allow to cool completely, another 30 minutes. Dust with powdered sugar if desired.
8. 8 Serve and enjoy!

By John Mitzewich

Ingredients

• ✓ orange zest
• cornish game hen
• white wine vinegar
• vegetable oil
• rosemary
• orange juice
• garlic
• egg
• calabrian hot chili sauce
• salt
• anchovy
• salt

Instructions

1. 1 Lay a game hen breast-side down on a work surface; use kitchen shears or a sharp knife to cut the backbone out of game hen, cutting through each side of the bone from top to bottom. Remove the backbone. Use a sharp knife to slice through the cartilage of the breastbone. Flip game hen breast-side up, flatten bird lightly with your hands, and twist the wing tips underneath the wings. Repeat with remaining game hen.
2. 2 Place white wine vinegar, vegetable oil, rosemary, orange juice, garlic, egg, Calabrian chili sauce, orange zest, kosher salt, and anchovy fillet into a blender. Pulse several times to combine; blend until marinade is smooth and creamy.
3. 3 Place game hens into a resealable heavy plastic bag and pour in marinade. Squeeze out air, seal the bag, and refrigerate for at least 4 hours but preferably 8 hours to overnight.
4. 4 Preheat an outdoor grill for medium heat and lightly oil the grate.
5. 5 Remove game hens from marinade, reserving marinade. Dry birds on paper towels. Season breast sides with salt.
6. 6 Place game hens breast-side down onto the preheated grill and cook until skin shows browned grill marks, about 5 minutes; rotate hens 45 degrees and grill for 5 more minutes to make crosshatch grill marks.
7. 7 Flip game hens onto their backs, brush with reserved marinade, and grill with the lid on for 5 minutes. Brush hens with more marinade. Repeat, cooking for 5 minutes, then brushing with more marinade, until game hens are deep golden brown and an instant-read meat thermometer inserted into the thickest part of a thigh reads 160 degrees F (71 degrees C), about 35 more minutes. Flip hens breast-side down, brush once more with marinade, and cook with the lid closed until marinade has glazed onto chicken, about 5 more minutes.
8. 8 Transfer hens to a serving platter and let rest for about 5 minutes before serving.

By John Mitzewich

Ingredients

• ✓ orange zest
• orange juice concentrate
• water
• butter
• all-purpose flour
• walnut
• sugar
• raisin
• salt
• powdered sugar
• milk
• candy sprinkle

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Dilute thawed orange juice concentrate with water.
3. 3 Cut butter into flour until texture resembles coarse crumbs. Add walnuts, white sugar, raisins, orange juice mixture, orange zest, and salt; mix together with your hands. Add more flour as needed until dough is not sticky.
4. 4 Roll dough on a floured board into a square shape. Cut into diamond shapes or squares. Arrange on ungreased cookie sheets.
5. 5 Bake in batches the preheated oven until edges are golden, 15 to 20 minutes. Remove from the oven and let cool, 15 to 20 minutes.
6. 6 Meanwhile, combine powdered sugar and milk in a bowl. Frost cookies and add sprinkles.

By Jennifer Santana

Ingredients

• ✓ orange zest
• whole wheat flour
• baking powder
• cinnamon
• ginger
• allspice
• clove
• black pepper
• butter
• sugar
• brown sugar
• molasses
• egg

Instructions

1. 1 Preheat pizzelle baker according to manufacturer's instructions.
2. 2 Mix whole wheat flour, baking powder, cinnamon, ginger, allspice, cloves, and black pepper together in a large bowl.
3. 3 Melt butter in a large saucepan over medium heat. Remove from heat. Stir white sugar, brown sugar, molasses, and orange zest into saucepan until well-combined. Add 1/2 of the flour mixture, stirring until smooth. Add eggs; mix until smooth. Stir in remaining flour mixture, mixing until batter is smooth.
4. 4 Drop spoonfuls of batter onto the preheated pizzelle baker. Bake until browned, about 1 1/2 minutes.

By sueb

Ingredients

• ✓ orange zest
• white sugar
• egg
• milk
• olive oil
• butter
• vanilla extract
• all-purpose flour
• baking powder
• salt
• lemon zest
• grape

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C) with rack in center position. Generously butter and flour a 9-inch springform pan, tapping out any excess flour.
2. 2 Whisk sugar and eggs together in the bowl of a stand mixer fitted with the whisk attachment until thick and lemon-colored, about 3 minutes. Whisk in milk, olive oil, melted butter, and vanilla extract until blended.
3. 3 Sift 1 ½ cups flour, baking powder, and salt into a large bowl; toss in lemon zest and orange zest until evenly coated. Stir flour mixture into sugar mixture with a wooden spoon until thoroughly blended. Scrape down the sides of the bowl; stir once more. Set batter aside to allow flour to absorb liquids, about 10 minutes.
4. 4 Stir 7 to 8 ounces grapes into batter until incorporated; spoon batter into the prepared cake pan and smooth top with a spatula.
5. 5 Bake in the preheated oven for 15 minutes. Sprinkle reserved grapes over top. Continue baking until top is a deep golden brown and cake feels quite firm when pressed with a fingertip, about 40 minutes more. Cool on a wire rack for 10 minutes.
6. 6 Run a knife along sides of the pan to loosen cake. Release and remove sides of springform pan, leaving cake on the pan base. Cool to room temperature. Cut into thin wedges to serve.

By MARBALET

Ingredients

• ✓ orange zest
• water
• whole wheat berry
• egg
• sugar
• ricotta cheese
• candied fruit
• lemon zest
• vanilla extract
• cinnamon
• butter
• salt
• pastry
• confectioners' sugar

Instructions

1. 1 Bring water to a boil in a large saucepan over medium low heat; pour in wheat and boil for 40 minutes.
2. 2 Meanwhile, beat eggs in a large bowl with an electric mixer while gradually adding in 1 cup sugar. Mix in ricotta, candied fruit, orange zest, lemon zest, vanilla extract, and cinnamon.
3. 3 When wheat is ready, drain in a colander and rinse with warm water. Place 3/4 cup of cooked wheat in a small bowl; stir in butter and salt until butter is melted, then stir wheat mixture into ricotta mixture along with remaining cooked wheat berries.
4. 4 Preheat the oven to 375 degrees F (190 degrees C).
5. 5 Line two 9-inch pie pans with pastry. Cut remaining pastry into 1/2-inch wide strips for tops of pies. Spoon 1/2 of the filling into each pan; cover with pastry strips to form a lattice pattern. Crimp edges.
6. 6 Bake in the preheated oven until crust is golden brown, about 45 minutes. Sprinkle each pie with 1 tablespoon sugar and allow to cool at room temperature. Chill overnight before serving.

By PAMSTER2

Ingredients

• ✓ orange zest
• fig
• raisin
• walnut
• honey
• cinnamon
• semi-sweet chocolate chip
• orange marmalade
• all-purpose flour
• white sugar
• baking powder
• shortening
• egg
• milk
• vanilla extract

Instructions

1. 1 Grind the figs, raisins, orange zest and walnuts in a food processor, blender or food grinder. If the mixture is too thick, a couple of tablespoons of water can be added. Gradually blend in the honey, cinnamon, chocolate chips and orange marmalade. Set aside. Preheat the oven to 400 degrees F (200 degrees C). Grease two baking sheets.
2. 2 In a large bowl, combine the flour, sugar and baking powder. Cut in the shortening until the mixture resembles coarse crumbs. Stir in the eggs, milk and vanilla until the mixture can be gathered into a ball. Turn the dough out onto a lightly floured surface, and roll out to 1/4 inch thickness. Cut the dough into strips that are 4 inches wide. Spread filling onto one half of each strip lengthwise. Fold the dough over to cover and seal the edges by pressing on them with the tines of a fork. Slice the filled strips crosswise at an angle about every inch or so. This will make diamond shapes. Place the cookies onto the prepared cookie sheet.
3. 3 Bake for 15 to 20 minutes in the preheated oven, until golden brown. Remove from the baking sheet to cool on wire racks. Glaze with your favorite confectioners' glaze and top with sprinkles for added festivity.

By Patti-Bigtime

Ingredients

• ✓ orange zest
• all-purpose flour
• semolina flour
• baking powder
• butter
• white sugar
• egg
• orange juice
• vanilla extract
• brandy
• almond
• almond
• almond
• brandy

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9x13-inch baking pan. Sift together the flour, semolina flour, and baking powder. Set aside.
2. 2 Cream the butter and sugar until light and fluffy. Add the egg yolks one at a time, beating well after each addition, until incorporated. Stir in the orange juice, orange zest, vanilla extract, and brandy.
3. 3 Beat the egg whites in a clean, dry bowl until medium peaks form. Fold 1/3 of the beaten egg whites into the butter-sugar-egg yolk mixture until combined. Gently stir in 1/3 of the flour mixture. Continue adding the remaining egg whites alternately with the flour, folding in until just combined.
4. 4 Stir in the coarsely chopped and finely chopped almonds. Pour batter into the prepared baking pan and sprinkle with sliced almonds.
5. 5 Bake in preheated oven for 30 minutes. Reduce the heat to 350 degrees F (175 degrees C) and bake until a toothpick inserted into the center of the cake comes out clean, about 15 minutes. Remove from oven and sprinkle with the tablespoon of brandy, if desired. Allow to cool completely before serving.

By sapphireml

Ingredients

• ✓ orange zest
• water
• white rice
• raisin
• all-purpose flour
• sugar
• butter
• egg yolk
• ice water
• milk
• sugar
• white sugar
• ricotta cheese
• orange flower water
• vanilla extract
• cinnamon

Instructions

1. 1 Bring 2 cups water to a boil in a saucepan; stir in rice. Reduce heat, cover, and simmer until rice is tender, about 20 minutes. Set aside off heat.
2. 2 Meanwhile, place raisins in a small saucepan; cover with boiling water. Cook over low heat until raisins plump, about 10 minutes. Drain. Set aside.
3. 3 Combine flour and ⅓ cup superfine sugar in the bowl of a food processor; add butter and pulse until mixture looks like cornmeal. Pulse in 1 egg yolk; pulse in ice water, 1 tablespoon at a time, until dough holds together when squeezed. Wrap dough in plastic wrap; refrigerate at least 2 hours.
4. 4 Combine cooked rice, milk, orange zest, and 1 tablespoon white sugar in a medium saucepan over low heat, stirring frequently, until filling is thick and creamy. Remove from heat.
5. 5 Whisk remaining 3 egg yolks and ⅓ cup white sugar together in a large bowl; gradually add hot rice mixture, 1 cup at a time, whisking constantly. Stir in raisins, ricotta cheese, orange flower water, vanilla, and cinnamon. Cool filling to room temperature.
6. 6 Preheat the oven to 350 degrees F (175 degrees C).
7. 7 Roll ¾ dough into an 11-inch circle; place into the bottom and up the sides of a 9-inch springform pan. Cover dough lightly with plastic wrap and refrigerate. Roll out remaining ¼ dough into a 10-inch circle. Cut into lattice strips. Set aside.
8. 8 Beat 4 egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Fold ⅓ whites into rice filling to lighten, then quickly fold in remaining ⅔ whites until no streaks remain.
9. 9 Pour filling into dough-lined pan. Start with the longest lattice dough strips and lay the first 2 in an X in the center of the pie. Alternate horizontal and vertical strips, weaving them in an over-and-under pattern. Use the shortest strips for the edges of the lattice. Seal lattice strips to bottom of pastry edges.
10. 10 Bake in the preheated oven until pastry is golden brown, about 1 hour. Cool about 4 hours. Refrigerate until ready to serve.

By LINDASLUSCIOUSPIES