Type what you have

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
• 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
• 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
• 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

Ingredients

• ✓ orange extract
• butter
• confectioners sugar
• egg
• orange zest
• all-purpose flour
• baking powder
• cherry
• pistachio nut
• vanilla confectioners' coating

Instructions

1. 1 In a medium bowl, cream together the butter and confectioners' sugar. Add egg, orange extract, and orange zest; mix until smooth. Sift together the flour and baking powder; stir into the creamed mixture. Then, stir in the dried cherries and chopped pistachios. Roll dough into a 10 inch long log about 2 1/2 inches in diameter, wrap in plastic or wax paper, and freeze for 2 hours. If dough is too difficult to form a log, refrigerate for 1 hour first.
2. 2 Preheat oven to 375 degrees F (190 degrees C). Grease two cookie sheets.
3. 3 Cut roll into 1/2 inch slices and place onto the cookie sheet. Bake for 10 to 12 minutes in the preheated oven. Cool on the cookie sheet 1 to 2 minutes before removing to cool on a wire rack. Use melted candy coating to drizzle a striped pattern on the cookies when they are completely cool.

By Cindy Carnes

Ingredients

• ✓ orange extract
• butter
• sugar
• egg yolk
• vanilla extract
• orange zest
• all-purpose flour
• cornmeal
• salt
• granulated sugar
• nutmeg

Instructions

1. 1 in a medium bowl, cream sugar and butter until fluffy. Add egg yolks, vanilla, orange extract, and orange zest. Cream well. Sift together the flour, cornmeal, and salt, and stir into the creamed mixture. Refrigerate dough until firm. For refrigerator cookies, roll dough into logs before refrigerating.
2. 2 Preheat oven to 350 degrees F (175 degrees C).
3. 3 Roll out cookie dough to 1/4 inch thickness. Cut out cookies with a cookie cutter and place on ungreased cookie sheets. For refrigerator cookies, slice logs into 1/4 inch slices. Sprinkle cookies with sugar and ground nutmeg. Bake for 8 to 10 minutes in the preheated oven. Edges should be golden brown. Remove cookies from pan to cool on a wire rack.

By Bev Austin

Ingredients

• ✓ orange extract
• sugar
• butter
• egg yolk
• vanilla extract
• yellow food coloring
• red food coloring
• all-purpose flour
• baking soda
• cream of tartar
• white chocolate chip

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease 2 cookie sheets.
2. 2 Combine sugar and butter in a large bowl; beat with an electric mixer until creamy. Beat in egg yolks, extracts, and food coloring. Stir in flour, baking soda, and cream of tartar. Add white chocolate chips.
3. 3 Form dough into balls and arrange on the prepared cookie sheets.
4. 4 Bake in the preheated oven until edges turn golden, 10 to 11 minutes. Do not overbake. Cool on the cookie sheets for 1 to 2 minutes before transferring to cooling racks.

By CVOELKEL

Ingredients

• ✓ orange extract
• orange cake mix
• egg
• ricotta cheese
• canola oil
• orange juice
• orange zest
• powdered sugar
• orange juice
• orange zest

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
2. 2 Prepare cake: combine cake mix, eggs, ricotta cheese, oil, orange juice, orange zest, and orange extract in a large bowl. Mix until batter is well combined. Pour batter into prepared pan.
3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 55 minutes. Transfer to a wire rack and let cool in the pan for 15 minutes. Carefully invert onto a serving platter and let cool completely, about 1 hour.
4. 4 Prepare glaze: mix powdered sugar, orange juice, and orange zest together in a small bowl. Drizzle glaze over the cooled cake.

By Yoly

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
• ✓ orange extract
• all-purpose flour
• white sugar
• butter
• milk
• egg
• baking powder
• almond extract
• butter
• pecan
• white sugar
• nutmeg
• milk
• honey

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C); grease and flour a 9 inch square baking pan.
2. 2 Combine flour, 1/2 cup sugar, 1/2 cup butter or margarine, 1/3 cup milk, eggs, baking powder, 1/2 teaspoon orange extract , and almond extract until well mixed. Spread batter into prepared pan.
3. 3 To Make Topping: In a heavy 2 quart saucepan combine 1/2 cup butter or margarine, pecans, 1/4 cup sugar, honey, nutmeg, 1 tablespoon milk, and 1/2 teaspoon orange extract. Cook over medium heat, stirring occasionally, until mixture comes to a full boil . Continue cooking, stirring occasionally, for 2 or 3 minutes. Pour topping evenly over coffee cake.
4. 4 Bake 22 to 27 minutes, or until wooden pick inserted in center comes out clean.

By Brenda Benzar Butler

Ingredients

• ✓ orange extract
• all-purpose flour
• sugar
• baking powder
• baking soda
• salt
• orange peel
• orange juice concentrate
• water
• butter
• cranberry
• pecan

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 10x14-inch baking pan.
2. 2 Whisk together the flour, sugar, baking powder, baking soda, salt, and dried orange peel in a bowl. In a separate bowl, whisk together the orange juice concentrate, water, and orange extract. Using a pastry cutter, cut the butter into the flour mixture until well combined, and stir the orange juice mixture in, stirring just enough to thoroughly mix. Gently stir in the cranberries and pecans. Smooth the batter into the prepared baking dish.
3. 3 Bake in the preheated oven until the top is browned, about 50 minutes. Reduce heat to 325 degrees F (165 degrees C), cover the dish with foil, and bake until a knife inserted into the center of the cake comes out clean, 20 to 30 more minutes.

By Trisha777

Ingredients

• ✓ orange extract
• ✓ orange extract
• all-purpose flour
• ginger
• cinnamon
• clove
• salt
• sugar
• butter
• baking soda
• applesauce
• cream cheese
• vanilla extract
• confectioners' sugar
• crystallized ginger

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9x5-inch loaf pans.
2. 2 Combine flour, ground ginger, cinnamon, cloves, and salt in a bowl.
3. 3 Cream sugar and butter in a large bowl with an electric blender until light and fluffy; stir in 1 teaspoon orange extract. Mix baking soda into applesauce and stir into butter mixture. Add flour mixture and mix until batter is smooth. Pour batter into the prepared loaf pans.
4. 4 Bake in the preheated oven until a toothpick inserted into center of a loaf comes out clean, 40 to 50 minutes. Remove from pan and cool on a wire rack until cool, about 1 hour.
5. 5 Combine cream cheese, vanilla extract, and 1/2 teaspoon orange extract in a bowl; beat with an electric mixer until well combined. Beat in confectioners' sugar gradually. Spread frosting over cooled loaves. Decorate with crystallized ginger.

By Alegnia

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
• all-purpose flour
• baking soda
• salt
• sour cream
• rum extract
• almond extract
• lemon extract
• vanilla extract
• apricot brandy
• butter
• sugar
• egg

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube pan. Mix together the flour, baking soda and salt. Set aside.
2. 2 Combine the sour cream, rum flavoring, orange extract, almond extract, lemon extract, vanilla extract and apricot brandy. Set aside. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time. Beat in the flour mixture alternately with the sour cream and flavorings mixture, stirring just until incorporated.
3. 3 Pour batter into prepared pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

By Melissa

Ingredients

• ✓ orange extract
• clementine
• water
• yellow cake mix
• egg
• vegetable oil
• vanilla extract
• salt
• red food coloring
• chocolate fudge frosting
• clementine
• clementine

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease two 9-inch round cake pans.
2. 2 Finely grate zest from 2 clementines and set aside. Juice all 4 clementines into a measuring cup; add enough water to reach 1 cup.
3. 3 Pour clementine juice into a large bowl. Add zest, cake mix, eggs, oil, orange extract, vanilla extract, salt, and red food coloring. Blend with an electric mixer until batter is smooth, about 2 minutes. Divide batter into greased cake pans and smooth the top.
4. 4 Bake cakes in the preheated oven until a toothpick inserted into the centers comes out clean, 24 to 29 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack, about 30 minutes more.
5. 5 Transfer cakes to a flat surface. Carefully trim the tops of the cakes with a sharp knife to level them; cut each layer in half horizontally. Transfer one cake layer to a serving plate and spread with 1/2 cup of the frosting; top with another cake layer and 1/2 cup of frosting. Scatter chopped clementine over the frosting. Stack and frost third and fourth cake layers. Arrange clementine wedges around the perimeter of the top layer.

By BabkaGal

Ingredients

• ✓ orange extract
• cream cheese
• white sugar
• cornstarch
• egg
• sour cream
• butter
• vanilla extract
• lemon juice
• almond extract
• amaretto liqueur
• macaroon cookie
• butter

Instructions

1. 1 Preheat oven to 450 degrees F (230 degrees C). Wrap the outside of a 10 inch springform pan with foil.
2. 2 In a large bowl, beat together cream cheese, sugar and corn starch until smooth. Beat in eggs one at a time. Beat in sour cream and 1/2 cup melted butter. Stir in vanilla and orange extracts, lemon juice, almond extract and amaretto liqueur.
3. 3 To make crust: Combine macaroons and 2/3 cup melted butter. Blend thoroughly. Place most of the crust mixture in the bottom of the springform pan. Pour cheese mixture over crust, and sprinkle some crust mixture on top of batter.
4. 4 Place springform pan in a roasting pan, and set it in the oven. Fill roasting pan with water. Bake in preheated oven for 1 hour. Remove from oven and let set for 2 hours. Invert cheesecake so that the bottom becomes the top.

By Vicki Monte

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
• orange juice
• gelatin
• egg
• egg yolk
• white sugar
• heavy cream
• orange

Instructions

1. 1 Pour orange juice into a saucepan. Sprinkle gelatin powder on top. Let stand until softened, about 1 minute. Place over low heat; stir constantly until granules are completely dissolved, about 3 minutes. Remove from heat and allow to cool, about 1 hour.
2. 2 Beat egg whites in a glass, metal, or ceramic bowl until foamy. Gradually add sugar, continuing to beat until stiff peaks form. Combine egg yolks and sugar in a large bowl; beat using an electric mixer until pale and fluffy. Set aside.
3. 3 Beat cream in a chilled glass or metal bowl using an electric mixer until soft peaks form. Fold into the large bowl with the egg yolk-sugar mixture, followed by the stiff egg whites. Fold orange-gelatin mixture and orange extract into the large bowl with the egg yolk-cream mixture.
4. 4 Pour mixture into a mold and freeze 8 hours to overnight. When it's time to serve, dip mold in hot water to loosen bottom and sides; turn out onto a serving plate. Decorate with orange wedges.

By Crjssy

Ingredients

• ✓ orange extract
• all-purpose flour
• baking soda
• ginger
• cinnamon
• clove
• salt
• brown sugar
• vegetable oil
• molasses
• egg
• salt
• butter-flavored shortening
• confectioners' sugar
• milk
• salt

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Mix flour, baking soda, ginger, cinnamon, cloves, and salt together in a large bowl.
3. 3 Combine brown sugar, oil, molasses, egg, and 1/4 teaspoon salt in a large bowl; beat with an electric mixer until smooth. Pour over flour mixture; mix until a dough forms.
4. 4 Roll dough into 1-inch balls and arrange on ungreased baking sheets.
5. 5 Bake in the preheated oven until firm, 8 to 9 minutes. Let cool on the baking sheets for 5 minutes. Transfer to a wire rack to cool.
6. 6 Place shortening in a large microwave-safe bowl. Heat in the microwave until melted, about 1 minute.
7. 7 Stir confectioners' sugar and orange extract into the melted shortening. Mix in milk a little at a time until glaze runs smoothly off the end of a spoon. Add 1/4 teaspoon salt. Spoon glaze over cooled cookies.

By racahoon

Ingredients

• ✓ orange extract
• ✓ orange extract
• canola oil
• white chocolate chip
• orange zest
• dried cranberry
• confectioners' sugar
• butter
• cream cheese
• white chocolate chip
• cranberry
• ginger
• baking powder
• all-purpose flour
• vanilla extract
• egg
• white sugar
• brown sugar
• butter

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking dish with parchment paper.
2. 2 Beat butter, brown sugar, and white sugar for bars together with an electric mixer until light and fluffy, about 5 minutes. Stir in eggs, orange extract, and vanilla extract until well blended. Add flour, baking powder, and ginger; mix until well incorporated and the batter looks like soft cookie dough. Stir in cranberries and white chocolate chips until well mixed. Spread the stiff batter into the prepared pan.
3. 3 Bake in the preheated oven until light brown and a toothpick inserted into the center comes out clean, 30 to 35 minutes. Don't overbake, or your bars will be dry. Let cool completely, about 30 minutes.
4. 4 Meanwhile, mix cream cheese and butter for frosting together until light and fluffy. Add confectioners' sugar and orange extract; beat mixture until fluffy and spreadable. Spread evenly over the cooled bars.
5. 5 Combine cranberries and orange zest for topping in a food processor and roughly chop. Sprinkle evenly over the frosted bars.
6. 6 Mix white chocolate chips and oil together in a glass, microwave-safe measuring cup. Microwave until fluid enough to drizzle, 1 minute to 1 minute 15 seconds, stirring every 15 seconds until melted. Use a fork or whisk to drizzle the melted chocolate diagonally across the bars.
7. 7 Allow chocolate to set for at least 1 hour before cutting into squares or triangles.

By Asgard Ranch

Ingredients

• ✓ orange extract
• nutmeg
• clove
• salt
• baking soda
• cinnamon
• orange zest
• all-purpose flour
• maple extract
• vanilla extract
• molasses
• egg
• cream cheese
• butter
• butter
• white sugar
• brown sugar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
2. 2 Beat both sugars, 1/2 cup plus 2 tablespoons butter, and cream cheese together until creamy, at least 5 minutes. Add egg and mix well. Mix in molasses. Mix in vanilla, orange, and maple extracts.
3. 3 Stir flour, orange zest, cinnamon, baking soda, salt, cloves, and nutmeg together in another bowl until well combined and no clumps of zest remain. Add the dry ingredients to the wet ingredients and stir together just until incorporated; don't overmix.
4. 4 Drop spoonfuls of dough 2 inches apart onto the prepared baking sheets.
5. 5 Bake in the preheated oven until edges are golden, about 12 minutes. Cool on the baking sheet briefly before removing to a wire rack to cool completely.

By Bobbie Susan

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

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