Type what you have

Ingredients

• ✓ orange liqueur
• lemon juice
• gelatin
• heavy cream
• white sugar
• lemon zest

Instructions

1. 1 Place lemon juice in a small bowl and sprinkle the unflavored gelatin over it. Let stand for about 15 minutes until gelatin softens.
2. 2 Combine heavy cream, sugar, and 2 tablespoons lemon zest in a saucepan over medium-low heat; bring to a simmer. Whisk in gelatin mixture until dissolved. Remove from heat and stir in orange liqueur.
3. 3 Strain the cream mixture into a medium bowl and divide evenly among small glass bowls or ramekins.
4. 4 Place uncovered panna cottas into the refrigerator until set, at least 4 hours. If time permits, cover the bowls with plastic wrap and chill overnight.
5. 5 Garnish with remaining lemon zest before serving.

By lutzflcat

Ingredients

• ✓ orange liqueur
• mascarpone cheese
• heavy cream
• white sugar
• vanilla extract
• orange juice
• ladyfinger
• cocoa powder

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

Ingredients

• ✓ orange liqueur
• ✓ orange liqueur
• all-purpose flour
• baking powder
• sugar
• butter
• egg
• cocoa powder
• vanilla extract
• confectioners sugar
• water
• vanilla extract

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Grease 2 baking sheets.
2. 2 Sift flour and baking powder together in a bowl. Beat white sugar and butter together in a separate bowl using an electric mixer until smooth and creamy; beat in eggs. Stir creamed butter mixture, cocoa powder, 2 tablespoons liqueur, and 2 teaspoons vanilla extract into flour mixture until dough is just combined.
3. 3 Turn dough onto a lightly floured work surface and knead, adding flour as needed to keep from dough sticking to your hands. Roll dough, 1 to 2 tablespoons per cookie, in your hands and form a log-shape; twirl log into desired shape. Place cookies on the prepared baking sheet.
4. 4 Bake in the preheated oven until edges of cookies are lightly browned, about 10 minutes.
5. 5 Stir confectioners' sugar, 2 tablespoons liqueur, water, and 2 teaspoons vanilla extract together in a bowl until icing is creamy. Dip cookies into icing. Place a piece of waxed paper under a wire rack and place cookies on wire rack to cool.

By Ignazia Vella

Ingredients

• ✓ orange liqueur
• raspberry
• white sugar
• sugar
• water
• water
• egg yolk
• white sugar
• mascarpone cheese
• egg white
• white sugar
• vanilla extract
• ladyfinger
• semisweet chocolate
• almond

Instructions

1. 1 In a medium bowl, combine raspberries with 6 tablespoons sugar. Crush a few of the berries; set aside. In a small bowl, dissolve 1 cup sugar in 1/3 cup hot water. When dissolved, stir in Grand Marnier and cold water; set aside.
2. 2 Beat egg yolks with 6 tablespoons sugar until ribbons form, about 5 minutes. mix in mascarpone until smooth. In a large glass or metal mixing bowl, with clean beaters, beat egg whites until foamy. Gradually add 6 tablespoons sugar, continuing to beat until stiff peaks form. Fold 1/3 of the whites into the mascarpone mixture, then quickly fold in remaining whites until no streaks remain.
3. 3 Brush ladyfingers on both sides with Grand Marnier syrup. Place on bottom and sides of a 9x13 inch glass baking dish. Spoon raspberries evenly over ladyfingers. Spread 1/2 of the mascarpone mixture over the raspberries. Sprinkle chocolate shavings over cream, then cover with the remaining cream mixture. Top with toasted almonds. Cover with plastic, and refrigerate overnight.

By DENMOZZ

Ingredients

• ✓ orange liqueur
• pear
• white sugar
• vanilla extract

Instructions

1. 1 Peel the pears. You can halve and core them, or leave them whole: just carefully core the blossom end of each pear and remove the seeds.
2. 2 Place the pears into a large saucepan. Fill with enough water to cover the pears by 1 inch. Stir in the sugar and bring to a boil. Reduce heat and simmer uncovered until the liquid has reduced into a light syrup; this may take up to 1 hour. Remove from the heat and stir in the vanilla. Cool until just warm, then stir in the liqueur and serve.

By steve

Ingredients

• ✓ orange liqueur
• watermelon
• tequila
• lime juice

Instructions

1. 1 Wash the outside of your watermelon and place it on a plate so that it doesn't roll - you may need to slice off some of the rind to make a flat spot.
2. 2 Trace the lids from the tequila and orange liquor bottles on either side of the melon. Then cut out with a sharp knife. Insert bottles into the watermelon and do not disturb for 48 hours.
3. 3 Remove liquor bottles. Cut watermelon into slices and drizzle with lime juice.

By RainbowJewels

Ingredients

• ✓ orange liqueur
• ✓ orange liqueur
• strawberry
• bittersweet chocolate
• shortening
• heavy cream
• white chocolate

Instructions

1. 1 Rinse strawberries and dry thoroughly. Use a syringe or clean marinade injector to inject about 2 teaspoons of brandy into each berry. Place them on a baking sheet, and refrigerate for about 30 minutes.
2. 2 In a metal bowl over a pan of simmering water, combine bittersweet chocolate and shortening. Stir occasionally until melted and smooth. Stir in heavy cream and 1/4 cup of brandy. Place white chocolate in a separate bowl, and when the dark chocolate has melted, place the bowl of white chocolate over the pan of simmering water, stirring occasionally until smooth. Be sure to remove from heat as soon as it is mostly melted, white chocolate can be sensitive.
3. 3 Dip strawberries into chocolate, and let the excess drip off into the bowl before placing on waxed paper to set. When the strawberries have all been dipped in chocolate, dip a fork into the white chocolate, and drizzle back and forth over berries to stripe.

By KELSTOUCH

Ingredients

• ✓ orange liqueur
• buttermilk doughnut
• vanilla ice cream
• orange marmalade
• whipped cream

Instructions

1. 1 Place doughnut in an attractive serving bowl. Top with a generous scoop of ice cream. Spoon marmalade over ice cream, and pour liqueur on top. Top with whipped cream and enjoy.

By Bill Conklin

Ingredients

• ✓ orange liqueur
• almond
• brown sugar
• butter
• peach
• water

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Heat a small skillet over medium heat. Toast almonds in hot skillet until fragrant and lightly browned, about 3 minutes.
3. 3 Put almonds and brown sugar into a food processor bowl and process until almonds are chopped; add butter and pulse the mixture until completely blended.
4. 4 Arrange peaches with the cut sides facing up into the baking dish. Spoon 1 tablespoon almond mixture into the center of each peach. Pour liqueur and water into the baking dish; cover with aluminum foil.
5. 5 Bake in preheated oven until the peaches are tender, 20 to 30 minutes.

By Kim Nichols

Ingredients

• ✓ orange liqueur
• apricot
• water
• cornstarch
• white sugar
• pastry

Instructions

1. 1 Preheat oven to 400 degrees F (205 degrees C).
2. 2 Slice the dried apricots in half. Rinse them with water. Place them in a sauce pan with the water, bring to a boil and cook for 5 minutes.
3. 3 Combine the cornstarch with the orange liqueur and about 1 tablespoon of the apricots' cooking liquid. Mix until smooth then stir into the cooked apricots. Add the white sugar and combine. Pour mixture into the unbaked pie shell and seal with the top crust. Brush milk over top crust for color, if desired.
4. 4 Bake at 400 degrees F (205 degrees C) for 1 hour.

By Bonnie

Ingredients

• ✓ orange liqueur
• strawberry
• cream cheese
• confectioners' sugar

Instructions

1. 1 Cut tops off strawberries; stand upright on cut sides. Cut from tip towards bottom ¾ of the way down (for a fancier look, make a crosscut).
2. 2 Beat cream cheese, confectioners' sugar, and orange liqueur in a bowl using an electric mixer (or process in a food processor) until smooth. Transfer to a piping bag with a star tip. Pipe filling into each strawberry; arrange on a serving platter.

By IMVINTAGE

Ingredients

• ✓ orange liqueur
• orange juice
• apple
• cinnamon
• vanilla ice cream
• amaretto liqueur
• chocolate wafer cookie

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

Ingredients

• ✓ orange liqueur
• heavy cream
• sugar
• lemon zest
• gelatin
• raspberry
• sugar
• raspberry

Instructions

1. 1 Bring cream, 1/2 cup sugar and lemon zest to a simmer in a large saucepan over medium-low heat. Meanwhile, in a small bowl, soften gelatin in 2 generous Tbs. cold water. Whisk softened gelatin and 2 Tbs. orange liqueur into cream mixture.
2. 2 Pour cream mixture into 8 4-ounce ramekins or custard cups that have been lightly coated with vegetable cooking spray (blot excess oil with a paper towel). Set custard cups in a shallow pan, cover with plastic wrap and refrigerate until set, at least 4 hours, preferably overnight.
3. 3 Partially thaw raspberries on countertop. Place in a food processor fitted with the metal blade and add remaining 6 Tbs. sugar and 2 Tbs. orange liqueur. Transfer sauce to a medium bowl (if you want a seedless sauce, strain first through a fine-mesh sieve). Stir in fresh raspberries, and let stand about 1 hour.
4. 4 When ready to serve, run a thin-bladed knife around each dessert to loosen; turn onto a dessert plate to unmold. Spoon raspberry sauce around panna cotta and serve.

By USA WEEKEND columnist Pam Anderson

Ingredients

• ✓ orange liqueur
• white sugar
• evaporated milk
• butter
• marshmallow
• semisweet chocolate chip
• pecan
• orange peel

Instructions

1. 1 In a 2 quart microwave safe dish combine sugar, evaporated milk and butter. Microwave on high for 8 minutes.
2. 2 Stir and add marshmallows and chocolate chips; heat on high for 3 minutes, or until melted.
3. 3 Stir in orange peel and liqueur. Chill for 2 hours, or until firm, and cut into squares.

By Sara

Ingredients

• ✓ orange liqueur
• egg yolk
• heavy cream
• white sugar
• vanilla extract

Instructions

1. 1 Whisk egg yolks, cream, sugar, brandy-based orange liqueur, and vanilla extract in a small saucepan until smooth.
2. 2 Place saucepan over medium-low heat and cook, stirring constantly with a rubber spatula scraping the bottom, until the mixture is hot and thickens slightly, and a thermometer reaches 180 degrees F (82 degrees C), 8 to 10 minutes.
3. 3 Remove from heat, strain to remove any over-cooked particles of egg, and allow cool.

By John Mitzewich

Ingredients

• ✓ orange liqueur
• raspberry
• white sugar
• heavy cream
• white chocolate
• red food coloring

Instructions

1. 1 Process berries in a blender or food processor until smooth. Strain mixture into a small bowl and discard seeds. Add sugar and liqueur; stir until sugar dissolves. Makes 1 cup raspberry sauce.
2. 2 Warm 1/4 cup cream and white chocolate in a heavy saucepan over low heat, stirring constantly, until chocolate melts; let mixture cool until lukewarm. Stir in 1 tablespoon raspberry sauce and food coloring. Transfer to a large bowl.
3. 3 Beat 1 1/2 cups cream in a chilled glass or metal bowl with an electric mixer until soft peaks form; fold into melted chocolate mixture, 1/3 at a time, until no streaks remain.
4. 4 Layer into parfait dishes and serve with remaining raspberry sauce.

By Stacey Walery

Ingredients

• ✓ orange liqueur
• all-purpose flour
• butter
• cocoa powder
• confectioners' sugar
• egg
• dark chocolate chip
• mascarpone cheese
• egg
• white sugar

Instructions

1. 1 Combine flour, butter, cocoa, and confectioners' sugar in a food processor. Blend until mixture resembles fine crumbs. Add egg and blend briefly to combine into the dough.
2. 2 Roll out crust dough on a lightly floured work surface using a lightly floured rolling pin. Place in a 8-inch tart pan with removable bottom. Prick pastry dough liberally with a fork. Chill for 1 hour.
3. 3 While crust dough chills, preheat the oven to 350 degrees F (175 degrees C).
4. 4 Bake crust in the preheated oven until golden brown, about 15 minutes. Remove from oven and set on a wire rack to cool. Reduce oven temperature to 300 degrees F (150 degrees C).
5. 5 Melt dark chocolate chips in a double boiler, about 5 minutes; remove from heat.
6. 6 Beat mascarpone cheese, eggs, and sugar together in a bowl using an electric mixer until smooth. Pour in melted chocolate and orange liqueur; stir to combine. Pour filling into the prepared crust.
7. 7 Bake in the preheated oven until set, about 40 minutes. Remove from oven and let cool before serving.

By TreStelle

Ingredients

• ✓ orange liqueur
• butter
• sugar
• orange zest
• orange juice
• egg
• instant flour
• lemon juice
• milk
• orange marmalade

Instructions

1. 1 Spray eight 6-ounce ovenproof custard cups (such as Pyrex) with vegetable cooking spray. Set them in two 9-inch round or square baking pans. Bring 1 1/2 quarts of water to boil in a tea kettle. Heat oven to 325 degrees.
2. 2 Whisk butter, 1/2 cup sugar and zest until smooth. Whisk in egg yolks, then flour, until smooth. Next whisk in 1/4 cup orange juice and 2 Tbs. lemon juice, then the milk, to form a thin batter.
3. 3 In a separate bowl, beat egg whites with a hand mixer until foamy. Gradually add remaining 1/4 cup sugar, until the whites are stiff enough to hold a peak. Gently fold the whites into the batter until just smooth.
4. 4 Pour batter into each custard cup. Place pans on oven rack, then carefully pour hot water into each pan, being sure to avoid getting any water on the cakes. Bake until tops are golden brown and spring back to the touch, about 25 to 35 minutes. Remove pans from oven; let custard cups stand in the water until just warm. Place a dessert plate over each custard cup; invert cake onto plate. Mix marmalade, liqueur and remaining 2 Tbs. lemon juice. Spoon sauce over cakes.

By USA WEEKEND columnist Pam Anderson

Ingredients

• ✓ orange liqueur
• pie crust
• strawberry
• water
• white sugar
• cornstarch

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Place pie crust in a 9-inch pie plate.
2. 2 Bake in the preheated oven until puffed and golden brown, 20 to 25 minutes. Cool crust completely on a wire rack.
3. 3 Place 1 cup strawberries in a blender; blend until smooth. Transfer purée to a large saucepan; stir in water, sugar, and cornstarch. Bring to a boil over medium heat until thickened, stirring often. Off heat, stir in orange liqueur; set glaze aside.
4. 4 Decoratively arrange remaining 3 cups strawberries in pie crust; pour glaze over berries. Refrigerate until glaze is set, about 4 hours.

By Lynn

Ingredients

• ✓ orange liqueur
• strawberry
• white sugar
• polenta
• olive oil
• salt
• black pepper
• cooking spray

Instructions

1. 1 Combine strawberries, orange-flavored liqueur, and sugar in a small bowl: stir to coat.
2. 2 Cut polenta into 8 slices (½- to ¾-inch-thick). Lightly brush with olive oil; season with salt and black pepper.
3. 3 Preheat an outdoor grill for medium-high heat and lightly coat the grate with cooking spray.
4. 4 Cook polenta slices on the preheated grill, 7 to 10 minutes per side.
5. 5 Place 2 polenta slices each onto 4 plates; top each with ¼ strawberry mixture.

By Bren

Ingredients

• ✓ orange liqueur
• sour cream
• white sugar
• yogurt
• vanilla extract
• whipping cream
• strawberry

Instructions

1. 1 Combine the sour cream, sugar, yogurt, vanilla extract, and orange liqueur in a large bowl.
2. 2 Pour the whipping cream into a saucepan, and heat over medium-high heat just below the boiling point. Slowly stir the heated cream into the sour cream mixture. To serve, pour the cream mixture into 1/2 cup Irish coffee glasses to 1 inch below the rim. Top each glass with sliced strawberries.

By HOONDE

Ingredients

• ✓ orange liqueur
• ✓ orange liqueur
• butter
• sugar
• baking chocolate
• egg
• all-purpose flour
• vanilla extract
• salt
• butter
• baking chocolate
• confectioners sugar
• chocolate confectioners' coating
• bittersweet chocolate chip

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking pan.
2. 2 Place 1/2 cup butter and white sugar in a microwave-safe bowl. Heat in microwave on high until butter is melted, about 1 minute. Stir 2 ounces baking chocolate into butter-sugar mixture until chocolate melts. Stir in eggs; mix well. Add flour, 1 tablespoon orange liqueur, vanilla extract, and salt; stir to combine. Pour batter into the prepared baking dish.
3. 3 Bake in the preheated oven until the top is dry and the edges have started to pull away from the sides of the pan, 20 to 25 minutes. Remove from oven and cool completely.
4. 4 Place remaining 1/4 cup butter in a large microwave-safe bowl. Heat in microwave on high until melted, about 30 seconds. Stir 1 ounce baking chocolate into melted butter until chocolate melts. Stir in orange liqueur and 1/2 cup confectioners' sugar. Crumble the cooled brownies into the mixture; stir to combine.
5. 5 Form brownie mixture into 1-inch balls; arrange on a baking sheet. Refrigerate until firm, about 2 hours. Insert a lollipop stick into each brownie ball.
6. 6 Melt chocolate coating and chocolate chips in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Keep warm.
7. 7 Dip each brownie pop into the chocolate coating, allowing excess chocolate to drip back into the saucepan. Transfer the coated brownie pops onto a baking sheet or set upright into a piece of craft foam. Allow coating to set, about 1 hour.

By michellekb

Ingredients

• ✓ orange liqueur
• heavy cream
• cocoa powder
• sugar
• orange marmalade
• chocolate wafer
• nonpareil
• chocolate star
• peppermint patty
• dark chocolate
• raspberry

Instructions

1. 1 Beat cream, cocoa, 3 Tbs. liqueur and sugar to stiff peaks in a large bowl. Set aside. Mix marmalade with 2 Tbs. liqueur in a medium bowl. Select a platter long and wide enough to fit a 12-inch yule log with two 'knots.'
2. 2 On flat side of the first wafer, spread a scant teaspoon of marmalade and 1 1/2 tsps. of the cream mixture over entire surface, then top with another wafer, flat side up. Repeat until you have about 3 inches of wafers. Stand stack on its side at a slight angle on the serving platter. Keep adding to log until 16 wafers remain.
3. 3 Stack 8 wafers, also on a slight angle, on each side of the log to form two knots.
4. 4 Spread remaining whipped cream mix over whole log, coating completely, then create 'bark' by running fork tines along the log and each knot. Cover gently with plastic wrap and refrigerate at least 3 hours or overnight.
5. 5 Using a toothpick or ice pick, make a small hole in the bottom of each nonpareil. Stick a chocolate kiss into each hole to form mushrooms. Decorate log with clusters of mushrooms, and scatter raspberries around the platter. Slice and serve.

By Allrecipes Member

Ingredients

• ✓ orange liqueur
• unsweetened chocolate
• all-purpose flour
• baking powder
• baking soda
• salt
• white sugar
• margarine
• sour milk
• whipped topping
• strawberry
• semisweet chocolate

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Grease and flour 2 (9 inch) pans. In the top of a double boiler, heat unsweetened chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm.
2. 2 In a large bowl, combine flour, baking powder, baking soda, salt and sugar. Cut in margarine until mixture resembles coarse crumbs. Blend in sour milk and melted unsweetened chocolate. Divide batter into prepared pans.
3. 3 Bake in the preheated oven for 15 to 20 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool. Sprinkle cakes with orange liqueur.
4. 4 Reserve 8 to 10 strawberries and slice the rest. Place one cake on a serving plate, top with half of the sliced strawberries and half of whipped topping. Cover with second layer, top with remaining strawberries and whipped topping. Garnish with whole strawberries. In the top of a double boiler, heat semisweet chocolate, stirring occasionally, until chocolate is melted and smooth. Drizzle over the strawberries.

By Madge

Ingredients

• ✓ orange liqueur
• milk
• arborio rice
• white sugar
• orange juice
• orange zest
• cocoa powder
• semisweet chocolate chip

Instructions

1. 1 Stir milk, rice, sugar, orange juice, and orange zest together in a heavy saucepan; bring to a boil, reduce heat to medium-low, and cook, stirring frequently, until the rice is tender and the mixture is thickened, 35 to 40 minutes.
2. 2 Remove the saucepan from heat. Stir orange liqueur and cocoa powder through the rice mixture; add chocolate chips and stir until melted into the pudding.

By Joanna Lynne Cortina

Ingredients

• ✓ orange liqueur
• green grape
• strawberry
• peach
• orange segment
• kiwi
• orange juice
• white sugar

Instructions

1. 1 Mix grapes, strawberries, peaches, orange segments, and kiwi in a large bowl.
2. 2 Whisk orange juice, orange-flavored liqueur, and sugar together in a bowl until sugar dissolves; gently stir into fruit until evenly coated. Cover bowl with plastic wrap and refrigerate up to 8 hours.

By kirklandcook

Ingredients

• ✓ orange liqueur
• salt
• cornstarch
• white sugar
• blackberry
• lemon
• white sugar
• mascarpone cheese
• vanilla extract
• egg
• butter
• salt
• cinnamon
• baking powder
• white sugar
• almond meal
• all-purpose flour

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking pan.
2. 2 Mix flour, almond meal, sugar, baking powder, cinnamon, and salt for dough together in a bowl. Cut in butter until it is pea-sized. Mix in egg and vanilla extract until dough is crumbly.
3. 3 Pat 1/2 of the dough into the bottom of the prepared pan, saving the remaining dough for the topping.
4. 4 Bake in the preheated oven until edges just start to turn brown, 15 to 20 minutes. Remove from the oven and allow to cool. Leave the oven on.
5. 5 Beat mascarpone cheese, sugar, 1/2 of the lemon zest, and 1/2 of the lemon juice together in a bowl for mascarpone filling.
6. 6 Combine blackberries, sugar, remaining lemon zest, remaining lemon juice, cornstarch, orange liqueur, and salt for blackberry filling in another bowl.
7. 7 Spread mascarpone filling across the cooled bottom crust. Spread blackberry filling over mascarpone filling, then sprinkle reserved dough in crumbles evenly over top.
8. 8 Bake in the preheated oven until filling is bubbling and top crust is lightly browned, 40 to 45 minutes. Cool to room temperature, about 30 minutes. For best results, refrigerate for 8 hours to overnight before cutting into 16 bars.

By Lori Campbell

Ingredients

• ✓ orange liqueur
• orange
• egg
• sugar
• almond
• semolina flour
• vanilla extract
• fiori di sicilia
• confectioners' sugar

Instructions

1. 1 Combine chopped oranges and 1 tablespoon water in a small saucepan, cover, and cook over medium-low heat until oranges are soft and excess liquid has evaporated, about 30 minutes. Set aside to cool, about 20 minutes.
2. 2 Preheat oven to 350 degrees F (175 degrees C). Line the bottom and sides of an 8-inch springform pan with parchment paper.
3. 3 Place oranges in the bowl of a food processor; pulse until finely chopped.
4. 4 Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Gradually add 1/2 cup sugar, continuing to beat for 1 more minute.
5. 5 Beat egg yolks and remaining 1/2 cup sugar in a separate bowl until pale and thick, 2 to 3 minutes. Whisk in finely chopped oranges. Fold in ground almonds, semolina, vanilla extract, and fiori di Sicilia. Stir in 3 spoonfuls of whisked egg white to loosen the batter. Gently fold in remaining egg whites with a spatula or large metal spoon. Pour batter into prepared springform and level the top.
6. 6 Bake in the preheated oven until cake is golden and a skewer inserted in the center comes out clean, about 50 minutes. Check cake after 20 and 30 minutes to see if it is starting to brown too quickly. Cover top lightly with aluminum foil once cake starts to brown.
7. 7 Remove from oven and cool in the pan. Remove ring, peel away parchment paper and transfer cake to a serving plate. Drizzle with liqueur and dust with confectioners' sugar.

By foodfanatic

Ingredients

• ✓ orange liqueur
• nilla wafer
• orange juice
• fruit
• kiwi
• blueberry
• strawberry
• milk
• vanilla pudding mix
• white baking chocolate
• whipped topping

Instructions

1. 1 Break wafers coarsely into a 2 ½-quart clear glass serving bowl. Drizzle with liqueur; layer on fruit.
2. 2 Pour cold milk into a medium bowl; add dry pudding mix. Whisk until well blended, about 2 minutes; refrigerate until pudding starts to thicken.
3. 3 Add melted chocolate to thickened pudding; whisk until well blended. Gently stir in ½ whipped topping until incorporated; spoon over fruit. Top with remaining ½ whipped topping.
4. 4 Refrigerate before serving, at least 30 minutes or up to 24 hours. Refrigerate any leftover trifle.

By Baker's

Ingredients

• ✓ orange liqueur
• pretzel
• white sugar
• margarine
• sweetened condensed milk
• limeade concentrate
• tequila
• green food coloring
• heavy cream
• lime

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Combine pretzels and sugar in a bowl; stir in melted margarine. Mix until evenly incorporated and moistened; press into the bottom and sides of a 9-inch pie plate.
3. 3 Bake in the preheated oven until edges are lightly browned, about 5 minutes. Cool on a wire rack.
4. 4 Combine sweetened condensed milk, limeade concentrate, tequila, orange liqueur, and green food coloring in a large bowl until well blended.
5. 5 Beat cream in a separate glass or metal bowl with an electric mixer until soft peaks form. Lift the beater or whisk straight up: whipped cream should form soft mounds rather than a sharp peak. Fold whipped cream into condensed milk mixture. Spoon filling into cooled crust.
6. 6 Cover pie with plastic wrap; freeze until firm, about 4 hours. Let stand at room temperature before serving for 10 minutes; garnish with lime slices.

By Sandra Faust