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Orange Semifreddo
Dessert Italian

Orange Semifreddo

5.0

Prep
20 min
Cook
3 min
Total
563 min

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

Chocolate and Orange Tiramisu
Dessert Italian

Chocolate and Orange Tiramisu

5.0

Prep
45 min
Cook
Total
345 min

Instructions

  1. 1 Beat mascarpone and 2 tablespoons orange-flavored liqueur together in a large bowl until smooth. Set aside.
  2. 2 Beat cream, sugar, and vanilla extract together in a separate bowl using an electric mixer until soft peaks form. Fold about ¼ whipped cream into mascarpone mixture using a large rubber spatula until smooth; fold in remaining ¾ whipped cream until smooth and well combined. Set aside.
  3. 3 Combine orange juice and remaining 2 tablespoons orange-flavored liqueur in a shallow bowl. Separate ladyfingers; quickly dip ladyfingers in orange juice mixture, 2 to 3 at a time, just long enough to absorb a small amount of liquid. Arrange soaked ladyfingers in a 9x13-inch baking dish until bottom of dish is covered in a single layer.
  4. 4 Spread about ½ mascarpone mixture over ladyfingers layer; sprinkle about ½ cocoa powder over mascarpone layer. Soak and layer in remaining ladyfingers, followed by remaining ½ mascarpone mixture, and remaining ½ cocoa powder.
  5. 5 Cover the baking dish with plastic wrap; refrigerate until set, 5 hours to overnight.

By MrsFisher0729

Olive Oil Orange Cornmeal Cake
Dessert Italian

Olive Oil Orange Cornmeal Cake

4.3

Prep
10 min
Cook
25 min
Total
75 min

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

Schiacciata alla Fiorentina or Italian Easter Cake
Dessert Italian

Schiacciata alla Fiorentina or Italian Easter Cake

3.2

Prep
10 min
Cook
30 min
Total
70 min

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

White Chocolate Biscotti
Dessert Italian

White Chocolate Biscotti

4.0

Prep
30 min
Cook
25 min
Total
65 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour 2 cookie sheets.
  2. 2 Combine sugar, butter, and eggs in a large bowl; beat with an electric mixer until smooth and creamy. Add flour, almonds, apricots, orange juice, melted white chocolate, chopped white chocolate, baking powder, salt, and almond extract. Mix until well blended; dough will be sticky and very soft.
  3. 3 Divide dough in 1/2 and carefully form into 2 long logs, each about 2-inches wide. Place each log on a prepared cookie sheet.
  4. 4 Bake in the preheated oven until golden brown, 25 to 30 minutes, keeping a close eye that they don't get too brown. Cool on the cookie sheets for 10 minutes. Cut logs into 1/2-inch wide strips.
  5. 5 Place cookies back on cookie sheets. Return to the oven and bake for 10 more minutes. Cool completely before serving.

By Tavisha

Chombolini (Italian Anise Cake)
Dessert Italian

Chombolini (Italian Anise Cake)

5.0

Prep
15 min
Cook
45 min
Total
95 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt) with shortening and dust with flour.
  2. 2 Sift 3 ½ cups flour, baking powder, and salt together in a bowl.
  3. 3 Beat sugar and butter together in a bowl with a spoon until creamy. Mix in eggs.
  4. 4 Combine orange juice and milk in a separate bowl; add to sugar mixture. Stir in flour mixture, anise extract, and lemon extract until well combined. Fold in dates and walnuts; pour into the prepared pan.
  5. 5 Bake in the preheated oven until top of cake springs back when touched and a toothpick inserted in the center comes out clean, 45 to 60 minutes. Cool in the pan for 20 minutes, then transfer to a wire rack to finish cooling, 15 to 25 minutes more.

By East Village Girl

Semolina Cake
Dessert Italian

Semolina Cake

3.8

Prep
30 min
Cook
45 min
Total
120 min

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

Italian Frosted Chocolate Cookies
Dessert Italian

Italian Frosted Chocolate Cookies

4.4

Prep
60 min
Cook
30 min
Total
570 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Whisk flour, white sugar, cocoa powder, baking powder, cinnamon, cloves, allspice, and salt together in a large bowl. Stir in orange zest, then mix in vegetable shortening and margarine with your hands until mixture is crumbly.
  3. 3 Beat eggs and vanilla in a bowl with an electric mixer until foamy. Add egg mixture to flour mixture along with 1/4 cup orange juice and 1/4 cup milk; knead in the bowl until dough is thoroughly combined and stiff and it doesn't stick to your hands, about 8 minutes. Knead cream cheese thoroughly into dough, followed by walnuts.
  4. 4 Form dough into balls about 1 1/2 inches in diameter and place onto ungreased baking sheets.
  5. 5 Bake cookies in the preheated oven in batches until lightly browned, 12 to 14 minutes. Cool cookies on racks.
  6. 6 Make the frosting: Beat 3 tablespoons milk, 1 teaspoon orange juice, and 1 cup confectioners' sugar in a bowl until smooth. Gradually beat in remaining confectioners' sugar until frosting is thick and drizzles slowly from a spoon.
  7. 7 Dip tops of cookies into frosting and place onto racks with waxed paper underneath to catch the drips. Let cookies dry, 8 hours to overnight.

By Allrecipes Member

Grandma Anna's Italian Pepper Cookies
Dessert Italian

Grandma Anna's Italian Pepper Cookies

Prep
25 min
Cook
30 min
Total
70 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
  2. 2 Sift flour, sugar, cocoa powder, pepper, cinnamon, baking soda, nutmeg, and cloves for cookies together into a large bowl.
  3. 3 Place shortening in a microwave-safe bowl. Microwave on high in 30-second increments until melted. Pour into dry ingredients and mix with a spoon.
  4. 4 Add milk, orange juice, orange zest, and vanilla; mix with a spoon to combine. Add raisins, chopped walnuts, and finely chopped walnuts and mix with your hands to combine. Roll dough into small balls and set 1/2 inch apart on the prepared baking sheets.
  5. 5 Bake in batches in the preheated oven until edges are golden, 15 to 18 minutes. Cool on the baking sheet briefly before removing to a wire rack to cool completely, about 15 minutes.
  6. 6 Prepare glaze while cookies cool. Place confectioners' sugar in a bowl. Add milk, orange juice, and orange zest and mix until smooth.
  7. 7 Brush glaze onto cooled cookies or spread with a spoon. Decorate with sprinkles.

By DaniDee

Easy Pineapple Sorbet
Dessert

Easy Pineapple Sorbet

3.6

Prep
5 min
Cook
Total
305 min

Instructions

  1. 1 Mix orange juice and pineapple in a blender on high speed until smooth. Transfer to a covered container; freeze for at least 5 hours.

By Tstarzec

Cranberry-Raspberry Dessert Sauce
Dessert

Cranberry-Raspberry Dessert Sauce

5.0

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Stir the orange juice and sugar together in a pan over medium heat. Add the cranberries and bring to a boil. Cook and stir until the cranberries burst. Stir in the raspberries; reduce heat and simmer 10 to 15 minutes. Refrigerate or serve warm.

By Denise

Mango Orange Sorbet
Dessert

Mango Orange Sorbet

4.0

Prep
10 min
Cook
Total
190 min

Instructions

  1. 1 Blend the mango, water, and orange juice in a blender on medium-low speed until smooth. Add the sugar and blend until incorporated.
  2. 2 Pour into an ice cream maker and freeze according to the manufacturer's instructions.

By Macry

Chilled Cantaloupe Soup
Dessert American

Chilled Cantaloupe Soup

3.9

Prep
20 min
Cook
Total
80 min

Instructions

  1. 1 Place cantaloupe and ½ cup orange juice into a blender or the bowl of a food processor; blend until smooth.
  2. 2 Transfer cantaloupe mixture to a large bowl; stir in remaining 1 ½ cups orange juice, lime juice, and cinnamon until well combined.
  3. 3 Cover and refrigerate soup before serving for at least 1 hour.

By akhowell

Spritz
Dessert

Spritz

3.2

Prep
Cook
Total

Instructions

  1. 1 In large bowl, mix all ingredients at medium speed until well mixed. Cover and refrigerate for about one hour.
  2. 2 Preheat oven to 375 degrees F. Use part of dough at a time, keeping the rest refrigerated.
  3. 3 Using a cookie press fitted with a bar-plate tip, press dough in long strips, about one inch apart down the length of the cookie sheets.
  4. 4 With a sharp knife, cut each strip into 2 1/2 inch pieces. Leave pieces in place. Bake 8 minutes or until light golden. Do not to overbake.
  5. 5 Remove from oven and immediately cut again between cookies to separate any cookies which are still joined together.
  6. 6 Move cookies to wire rack, and allow cookies to cool completely. Store tightly covered.

By s dumett

Orange Blossom Trifle
Dessert

Orange Blossom Trifle

4.5

Prep
20 min
Cook
5 min
Total
325 min

Instructions

  1. 1 Stir together orange juice, eggs, and sugar in a small saucepan. Place over low heat, and stir constantly until the sugar has dissolved, and the mixture is very thick. Once thick, strain mixture into a large bowl, and stir in butter cubes until melted. Cover and refrigerate until cold, about 2 hours.
  2. 2 Fold whipped cream into cold egg mixture until smooth. Recover and refrigerate for 3 hours.
  3. 3 To assemble, place half of the cubed angel food cake into the bottom of a trifle bowl. Spoon on half of the whipped cream mixture, and sprinkle with half of the Mandarin oranges. Create a second layer with the remaining angel food cake, whipped cream mixture, and Mandarin oranges. Refrigerate until ready to serve.

By CHEFBETHPHX

Overnight Oat Ice Pops
Dessert American

Overnight Oat Ice Pops

Prep
15 min
Cook
Total
465 min

Instructions

  1. 1 Pour 1/2 cup fruit juice into each ice pop mold and freeze until mostly set, enough so that the next layer can easily be poured on top, at least 2 hours.
  2. 2 Combine vanilla ice cream and oats in a bowl and pour on top of the frozen layer of fruit juice. Push in fruit pieces. Add popsicle sticks to mold and freeze until solid, about 5 hours.

By Amanda Cat

Peach and Strawberry Sorbet
Dessert French

Peach and Strawberry Sorbet

4.0

Prep
15 min
Cook
Total
195 min

Instructions

  1. 1 Place the peaches, strawberries, orange juice, and brown sugar in a food processor. Puree until smooth.
  2. 2 Pour mixture into an ice cream maker and freeze according to manufacturer's instructions until firm.

By Allrecipes Member

Mixed Berry Sauce
Dessert

Mixed Berry Sauce

5.0

Prep
5 min
Cook
15 min
Total
20 min

Instructions

  1. 1 Combine berries, sugar, and lemon juice in a small saucepan set over medium heat and cook, stirring occasionally, for 5 minutes.
  2. 2 Pour water and orange juice into the mixture and simmer over low heat, stirring occasionally, for 5 minutes.
  3. 3 Raise the temperature to high heat and cook, stirring constantly, until thickened, about 5 minutes more.

By Misoweeby

Warm Orange Sauce
Dessert

Warm Orange Sauce

4.7

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Bring orange juice, sugar, butter, and salt to a simmer in a saucepan over medium heat.
  2. 2 Whisk cold water and cornstarch in a small bowl; whisk cornstarch mixture into simmering sauce until thickened and no longer cloudy.
  3. 3 Remove sauce from heat; stir in orange peel and triple sec. Serve warm.

By Avon- status quo PRO

Grand Marnier Apples with Ice Cream
Dessert

Grand Marnier Apples with Ice Cream

4.1

Prep
5 min
Cook
15 min
Total
20 min

Instructions

  1. 1 In a saucepan over medium heat, combine orange juice, apples and cinnamon. Simmer for 5 minutes, or until tender.
  2. 2 Scoop ice cream into serving dishes. Spoon apples over ice cream, and drizzle with Grand Marnier and amaretto liqueur. Garnish with a chocolate wafer stuck in the ice cream.

By TIME2SING

Baked Apples with Marzipan and Orange
Dessert

Baked Apples with Marzipan and Orange

Prep
10 min
Cook
55 min
Total
65 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C).
  2. 2 Peel apples and carefully cut out core using an apple corer. Place in a small baking dish side by side.
  3. 3 Knead marzipan and orange marmalade together in a small bowl and stuff mixture into the apples. Top with butter cubes. Pour orange juice into the baking dish.
  4. 4 Bake in the preheated oven until apples are soft, 55 to 60 minutes. Baste with orange juice every 10 to 15 minutes.

By Allrecipes Member

Flambe for Two
Dessert

Flambe for Two

3.8

Prep
5 min
Cook
6 min
Total
11 min

Instructions

  1. 1 Melt butter and brown sugar together in a skillet over medium heat until caramelized, 3 to 5 minutes. Pour in orange juice; mix well for 2 minutes. Stir in banana slices until evenly coated with orange juice mixture.
  2. 2 Pour rum into the skillet. Light rum carefully using a long match. Shake skillet back and forth until flames die down, about 30 seconds. Cook for 1 minute more.
  3. 3 Divide vanilla ice cream between 2 bowls. Spoon banana mixture over ice cream.

By Kristen Egert

Pineapple Orange Sorbet
Dessert

Pineapple Orange Sorbet

4.4

Prep
20 min
Cook
10 min
Total
180 min

Instructions

  1. 1 In a medium saucepan, bring water and sugar to a simmer over medium high heat until sugar is dissolved.
  2. 2 In a food processor, puree pineapple with its juice until smooth. Transfer to a metal bowl, and stir in syrup, lemon juice, orange juice, and orange zest. Freeze until slightly firm, but not frozen.
  3. 3 Process mixture again in the food processor or beat with an electric mixer until smooth. Transfer to a freezer container and freeze until firm, about 2 hours.

By JENINE7

Mom Sawyer's Cranberry Ice Cream
Dessert

Mom Sawyer's Cranberry Ice Cream

Prep
5 min
Cook
20 min
Total
1525 min

Instructions

  1. 1 Bring water to a boil in a saucepan over high heat and add cranberries and sugar. Reduce heat and let simmer until berries pop open, about 15 minutes. Pour into a colander set over a freezer-proof bowl. Mash or press out cranberry juices and discard skins, unless you want to use them for something else.
  2. 2 Stir orange juice and lemon juice into the cranberry juice. Freeze until mushy, about 1 hour.
  3. 3 Stir in whipped topping and mix well. Freeze, stirring occasionally, for 24 hours.

By Buck Sommerkamp

Tropical Baked Bananas
Dessert

Tropical Baked Bananas

4.4

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C). Grease a 7x11 inch baking dish.
  2. 2 In a small bowl, cream together butter and sugar. Stir in cloves and orange juice until smooth. Place the bananas in the prepared dish and spread the butter mixture evenly over the bananas. Sprinkle with coconut.
  3. 3 Bake in preheated oven until bubbly and heated through, 10 minutes.

By Ryan Michelle

Mom's Pound Cake
Dessert

Mom's Pound Cake

4.0

Prep
30 min
Cook
80 min
Total
120 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan.
  2. 2 In a large bowl, cream together the butter and confectioners' sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the orange juice, vanilla and salt. Beat in the flour. Pour batter into prepared pan.
  3. 3 Bake in the preheated oven for 70 to 80 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

By Arvilla

Orange Sponge Cake
Dessert

Orange Sponge Cake

3.7

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 325 degrees F (165 degrees C). Grease and flour one 9 inch round pan.
  2. 2 Separate the eggs while cold, then bring to room temperature.
  3. 3 Beat egg yolks, sugar and grated orange rind until light and fluffy. Mix flour and baking powder together. Alternately add flour mixture and orange juice to the egg yolk mixture.
  4. 4 In a separate large CLEAN bowl, with a CLEAN whisk or beaters, beat egg whites to stiff peaks, and fold into batter.
  5. 5 Pour batter into prepared pan and bake at 325 degrees F (165 degrees C) for 50 to 60 minutes.

By Jackie Lim