Skip to content

Type what you have

Cook with

orange juice ×
Blintz Souffle II
Dessert Other

Blintz Souffle II

4.7

Prep
10 min
Cook
45 min
Total
55 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Melt the butter in a 2-quart casserole, and place the frozen blintzes on top of the butter in a single layer. Mix the eggs, sour cream, sugar, salt, vanilla extract, and orange juice in a bowl until thoroughly combined, and pour the mixture over the blintzes.
  3. 3 Bake in the preheated oven until the top is lightly browned, and a toothpick inserted into the center of the casserole comes out clean, about 45 minutes.

By Lisa Altmiller

Moist Passover Apple Cake
Dessert Other

Moist Passover Apple Cake

4.4

Prep
30 min
Cook
45 min
Total
75 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish with vegetable shortening.
  2. 2 Beat egg whites in a metal, glass, or ceramic bowl with an electric mixer until stiff peaks form. Lift the beater or whisk straight up: egg whites should form a sharp peak that holds its shape. Set aside.
  3. 3 Place egg yolks, oil, and orange juice into a large bowl; beat with an electric mixer until creamy and thick, about 5 minutes. Stir in 1 cup sugar, mixing well, then lightly stir in matzo cake meal and salt until incorporated. Use a rubber spatula or wire whisk to fold about 1/3 of the beaten egg whites into matzo meal mixture. Gently run the spatula through the center of mixture, then around the sides of the bowl, repeating until fully incorporated. Add remaining egg whites, folding until just incorporated.
  4. 4 Mix together remaining 3/4 cup sugar with cinnamon in a small bowl until well combined. Spread 1/2 of the batter into the prepared baking dish; distribute apples evenly over batter. Sprinkle apples with about 2/3 of the sugar-cinnamon mixture. Spread remaining batter over apples; sprinkle remaining sugar-cinnamon mixture over the top of cake.
  5. 5 Bake in the preheated oven until cake is golden brown, about 45 minutes. Cut into squares while still warm.

By Rhonda

Chanukah Cookies
Dessert Other

Chanukah Cookies

4.7

Prep
30 min
Cook
10 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease or line baking sheets. Sift flour, baking powder, and salt into a large bowl.
  2. 2 Beat butter and sugar together in a large bowl with an electric mixer until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in vanilla extract and orange juice. Gradually stir in flour mixture to form a dough.
  3. 3 Roll out dough on a floured surface to a thickness of 1/4 inch. Cut dough into desired holiday shapes with cookie cutters, dipping the cutters into flour as needed so they don't stick to the dough; place them on the prepared baking sheets.
  4. 4 Bake in the preheated oven until the edges are golden, 10 to 12 minutes. Allow cookies to cool briefly on the baking sheets before removing them to a wire rack to cool completely.

By DelightfulDines

Mom's Favorite Jewish Apple Cake
Dessert Other

Mom's Favorite Jewish Apple Cake

4.9

Prep
20 min
Cook
75 min
Total
155 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch tube pan.
  2. 2 Combine 5 tablespoons sugar and cinnamon in a large bowl. Add apple slices; toss to coat.
  3. 3 Beat flour, 2 cups sugar, oil, eggs, orange juice, baking powder, salt, and vanilla extract in a separate bowl until smooth and thoroughly blended. Batter will be thick.
  4. 4 Transfer ½ batter to the prepared pan; top with ½ apple slices. Add remaining ½ batter; neatly arrange remaining ½ apple slices on top.
  5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 ¼ hours. Cool in the pan for 1 hour. Run a table knife around the edges to loosen. Invert carefully onto a cooling rack to cool completely.

By Judy in Delaware

Jewish Apple Cake with Orange Glaze
Dessert Other

Jewish Apple Cake with Orange Glaze

4.6

Prep
25 min
Cook
85 min
Total
230 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 9-inch tube pan.
  2. 2 Mix apples, 5 tablespoons sugar, and 2 tablespoons ground cinnamon in a bowl and set aside. Beat the oil and 2 cups of sugar with an electric mixer in a large bowl. Add the room-temperature eggs one at a time, allowing each egg to blend into the sugar mixture before adding the next. Beat in the vanilla and 1/4 cup of orange juice with the last egg. Combine the flour, baking powder, and salt in a small bowl and stir into the sugar mixture; mixing until just incorporated. Pour half of the batter into the prepared tube pan. Layer the apple mixture on top, then pour the remaining batter over the apples.
  3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour and 25 minutes. Allow cake to cool completely in the pan before removing.
  4. 4 To make the glaze: Combine butter, 1/3 cup of orange juice, and 2/3 cup of sugar in a bowl. Pour over the warm cake while still in the pan.

By SharonTurley

Moist Holiday Honeycake
Dessert Other

Moist Holiday Honeycake

4.7

Prep
20 min
Cook
60 min
Total
100 min

Instructions

  1. 1 Place an oven rack in an upper position in the oven. Preheat the oven to 350 degrees F (175 degrees C). Spray a 10-inch fluted tube pan (such as Bundt) with cooking spray.
  2. 2 In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg until thoroughly combined. In a separate large bowl, whisk together canola oil, honey, white and brown sugars, eggs, vanilla, coffee, orange juice, and whiskey. With an electric mixer, beat the flour mixture into the honey mixture just until thoroughly incorporated. Pour the batter into the prepared pan.
  3. 3 Bake on the upper shelf of the preheated oven until golden brown and a toothpick inserted into the center comes out with moist crumbs, about 1 hour. Cool for 20 minutes in the pan before turning out onto a serving platter.

By Amybobamy

Honey Cake with Orange Glaze
Dessert Other

Honey Cake with Orange Glaze

4.2

Prep
25 min
Cook
60 min
Total
100 min

Instructions

  1. 1 Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking dish.
  2. 2 In a bowl, whisk together the flour, baking powder, baking soda, salt, cloves, nutmeg, and cinnamon until thoroughly mixed together. In a separate large bowl, stir together the vegetable oil, 1 cup of sugar, and honey, and beat the eggs in one at a time, beating well after each addition. Stir in the flour mixture, alternating with the coffee in several additions. Mix in the shredded apple, if desired.
  3. 3 Transfer the batter into the prepared baking dish, and sprinkle the walnuts over the top of the cake. Bake in the preheated oven until the cake springs back when lightly touched with a finger, about 1 hour. Allow the cake to cool until warm, about 15 minutes.
  4. 4 In a small saucepan, melt the butter, and whisk in 2/3 cup of sugar and the orange juice until the sugar has dissolved. Bring the mixture to a boil, and remove from heat, whisking constantly. Pour the glaze over the warm cake.

By Savannah

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

Citrus-Ginger Granita
Dessert

Citrus-Ginger Granita

5.0

Prep
10 min
Cook
5 min
Total
375 min

Instructions

  1. 1 Stir water, sugar, ginger, lemon zest, and lime zest together in a saucepan over medium-high heat until sugar dissolves and mixture is bubbling, 5 to 10 minutes; cool slightly.
  2. 2 Stir the ginger mixture an orange juice together in a pitcher; pour into a 9x13-inch baking dish.
  3. 3 Place dish in the freezer; scrape and stir orange juice mixture with a fork once every hour until granita is evenly frozen and crystallized, about 6 hours.

By Jane Gambino

Yellow Cake
Dessert

Yellow Cake

4.0

Prep
15 min
Cook
45 min
Total
70 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
  2. 2 In a large bowl, mix together the flour, sugar and baking powder. Make a well in the center and pour in the eggs, oil, orange juice and vanilla. Mix well and pour into prepared pans.
  3. 3 Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

By Julia