Type what you have

Ingredients

• ✓ orange
• confectioners' sugar

Instructions

1. 1 Gather all ingredients.
2. 2 Place confectioners' sugar into a bowl. Add 1 tablespoon orange juice and 1/4 teaspoon orange zest.
3. 3 Whisk until smooth, adding more juice as needed for desired consistency; reserve remaining zest and juice for another use.

By cukatie2983

Ingredients

• ✓ orange
• mango
• sugar
• tangerine juice
• lime

Instructions

1. 1 Place mango and sugar into a blender; blend until puréed and smooth. Add tangerine juice, orange zest and juice, and lime zest and juice; blend to combine. Transfer to a container; refrigerate 1 hour to overnight.
2. 2 Pour chilled mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches "soft-serve" consistency. Transfer sorbet to a 1- or 2-quart lidded plastic container; cover the surface with plastic wrap and seal. Ripen sorbet in the freezer, 2 hours to overnight.

By TR6

Ingredients

• ✓ orange
• butter
• brown sugar
• banana
• vanilla ice cream
• almond

Instructions

1. 1 Heat butter, brown sugar, and orange juice in a skillet over medium heat. Once the butter has melted, add the banana. Cook until the banana has softened and the sauce is slightly syrupy, flipping the banana occasionally, about 2 minutes.
2. 2 Serve each slice of banana with a scoop of vanilla ice cream. Drizzle with the sauce and sprinkle with almond slices.

By PAMELA D aPROpos of nothing

Ingredients

• ✓ orange
• egg
• sugar
• almond
• semolina flour
• vanilla extract
• fiori di sicilia
• orange liqueur
• 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
• ✓ orange
• all-purpose flour
• sugar
• baking powder
• salt
• butter
• almond milk
• cranberry

Instructions

1. 1 Preheat oven to 425 degrees F.
2. 2 In a bowl, whisk together flour, sugar, baking powder, salt and orange zest. Cut butter into small cubes and cut into mixture until coarse and crumbly. Stir in Almond Breeze Almondmilk and orange juice, then fold in the cranberries.
3. 3 On a floured surface, knead dough until it just comes together. Pat into a 1-inch round, cut into 8 wedges and place on a baking sheet. Brush tops with Almond Breeze Almondmilk, sprinkle with sugar and bake until golden brown for 12-15 minutes.

By Almond Breeze

Ingredients

• ✓ orange
• brown sugar
• pecan
• cranberry
• butter
• egg
• brandy
• pastry tart shell
• pecan
• cranberry

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Mix brown sugar, chopped pecans, dried cranberries, butter, orange zest, orange juice, egg, and brandy together in a bowl.
3. 3 Arrange tart shells on a baking sheet and spoon pecan-cranberry filling into each shell about 2/3 full. Add 1 pecan half and 1 fresh cranberry to each tart.
4. 4 Bake in the preheated oven until tart shells are lightly browned and filling is bubbling, 18 to 20 minutes.

By Annette

Ingredients

• ✓ orange
• cooking spray
• blueberry
• cornstarch
• sugar
• orange juice
• vanilla extract
• cinnamon
• pastry
• egg white

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Spray a 9-inch pie dish with cooking spray.
2. 2 Mix blueberries and cornstarch together in a bowl until all the blueberries are coated. Add sugar, orange juice, orange zest, vanilla extract, and cinnamon to blueberries; stir until well mixed.
3. 3 Press 1 pie crust into the prepared pie dish. Brush the bottom crust with ½ of the beaten egg white. Pour blueberry mixture into the pie crust.
4. 4 Lay the second crust over the blueberry filling, crimping the 2 crusts together to seal. Cut 4 1/2-inch slits into the top crust. Brush the top crust with the remaining egg wash. Cover crust edges with strips of aluminum foil to prevent burning.
5. 5 Bake in the preheated oven until crust is golden brown and the filling is bubbling, 50 to 60 minutes.

By crazygoodness

Ingredients

• ✓ orange
• pear
• white wine
• water
• sugar
• vanilla bean
• star anise
• cinnamon stick
• lemon
• walnut oil
• red wine vinegar
• salt
• black pepper

Instructions

1. 1 Trim flat the bottoms of pears, and stand them upright in the bottom of a large stock pot. Pour the wine and water into the pot, and turn the flame to high heat. Sprinkle with sugar, and add vanilla bean, star anise, cinnamon stick, and lemon and orange peels. Bring to a boil; reduce heat to medium low, and simmer 20 to 25 minutes. Remove pot from stove, and let cool completely. Reserve 1/4 cup poaching liquid. Transfer pears to a bowl, cover, and refrigerate.
2. 2 Place 2 poached pears in a blender or food processor, and puree. Remove to a large bowl. Whisk in walnut oil, red wine vinegar, and reserved poaching liquid. Season with salt and pepper to taste. Cover, and refrigerate.
3. 3 Place pears in individual bowls, and top with sauce.

By PS2XWIZ

Ingredients

• ✓ orange
• sugar
• cinnamon
• apple
• all-purpose flour
• white sugar
• vegetable oil
• egg
• baking powder
• vanilla extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt).
2. 2 Combine 5 tablespoons sugar and cinnamon in a large bowl; add apples and toss to coat. Set aside.
3. 3 Combine flour, 2 cups sugar, oil, eggs, orange juice, baking powder, and vanilla extract in a separate large bowl until batter is moist and thick. Pour some batter into the prepared pan to cover the bottom; layer with some sugared apple slices. Repeat layering batter and apples into the pan, finishing with batter on top.
4. 4 Bake in the preheated oven until a toothpick inserted into center comes out clean, about 1 hour 10 minutes.

By Sherry Miller

Ingredients

• ✓ orange
• ✓ orange
• raisin
• walnut
• all-purpose flour
• sugar
• milk
• shortening
• egg
• baking soda
• salt
• white sugar
• walnut
• cinnamon

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking dish.
2. 2 Cut whole orange in half; squeeze orange and reserve 1/3 cup juice. Grind together orange peel and pulp, raisins, and 1/3 cup walnuts in a food processor. Set aside.
3. 3 Blend together flour, 1 cup sugar, milk, shortening, eggs, baking soda, and salt in a large bowl with an electric mixer on medium speed for 3 minutes. Stir in orange-raisin mixture until incorporated. Pour into the prepared dish.
4. 4 Bake in the preheated oven until a toothpick inserted into the center of cake comes out clean, 35 to 40 minute. Remove cake from the oven.
5. 5 Drizzle reserved 1/3 cup orange juice over warm cake. Mix together 1/3 cup sugar, 1/4 cup walnuts, and cinnamon in a small bowl until well combined; sprinkle over cake. Garnish with orange slices.

By Bea Gassman

Ingredients

• ✓ orange
• apple
• beef
• raisin
• white sugar
• beef broth
• sorghum
• sweet pickle juice
• pineapple juice
• cinnamon
• nutmeg
• clove
• salt

Instructions

1. 1 Gather all ingredients.
2. 2 Mix apples, diced beef, raisins, sugar, beef broth, orange sections, sorghum, pickle juice, pineapple juice, cinnamon, nutmeg, cloves, and salt together in a large bowl until well combined.
3. 3 Store filling in the refrigerator or freeze until ready to use.

By Darlene

Ingredients

• ✓ orange
• cooking spray
• all-purpose flour
• white sugar
• vegetable oil
• egg
• orange juice
• baking powder
• vanilla extract
• salt
• cranberry

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 10-inch Bundt pan with nonstick spray.
2. 2 Combine flour, sugar, oil, eggs, orange juice, baking powder, vanilla, and salt in a large bowl; beat with an electric mixer until thoroughly incorporated. Stir in cranberries and orange zest; pour batter into the prepared pan.
3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Let cake rest for 15 minutes, then invert onto a wire rack to cool for 1 hour.

By Bringhomethebakin'

Ingredients

• ✓ orange
• green tomato
• apple
• brown sugar
• beef suet
• white vinegar
• candied mixed citrus peel
• raisin
• lemon
• salt
• cinnamon
• clove
• allspice

Instructions

1. 1 Combine green tomatoes, apples, brown sugar, suet (or oil), and vinegar in a large stockpot. Add oranges, candied citrus peel, raisins, and lemons; season with salt, cinnamon, cloves, and allspice. Cover; cook over low heat for 3 hours.
2. 2 Inspect 30 (pint-sized) jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until mincemeat is ready. Wash new, unused lids and rings in warm soapy water.
3. 3 Pack hot mincemeat into hot sterilized jars, filling to within ½ inch of tops. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
4. 4 Place a rack in the bottom of a canner or large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
5. 5 Remove jars from the stockpot and let rest, several inches apart, until cool. Press centers of lids with a finger to ensure lids do not move up or down. Remove rings for storage and store in a cool, dark area.

By April

Ingredients

• ✓ orange
• orange juice
• lemon juice
• brown sugar
• orange zest
• lemon zest
• vanilla extract
• pineapple
• strawberry
• kiwi
• banana
• grape
• blueberry

Instructions

1. 1 Gather the ingredients.
2. 2 To make the sauce: Bring orange juice, lemon juice, brown sugar, orange zest, and lemon zest to a boil in a saucepan over medium-high heat. Reduce heat to medium-low and simmer until slightly thickened, about 5 minutes.
3. 3 Remove from heat and stir in vanilla extract. Set aside to cool.
4. 4 Layer fruit in a large, clear glass bowl in this order: pineapple, strawberries, kiwi fruit, bananas, oranges, grapes, and blueberries. Pour cooled sauce over fruit; cover and refrigerate for 3 to 4 hours before serving.

By Nicole Graham Holley

Ingredients

• ✓ orange
• butter
• peach
• white sugar
• brown sugar
• all-purpose flour
• cinnamon
• raspberry
• all-purpose flour
• oat
• butter
• salt

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x10-inch glass baking dish with 1 teaspoon butter.
2. 2 Fill a large bowl with ice and cold water. Bring a large pot of water to a rapid boil. Gently plunge peaches into the boiling water for 30 to 45 seconds; transfer to the bowl of ice water using a slotted spoon. Peel peaches, cut each into 8 wedges, and place in a large bowl.
3. 3 Stir ¼ cup white sugar, ¼ cup brown sugar, 2 tablespoons flour, orange zest, and cinnamon into peaches; mix well to coat. Fold in raspberries. Set aside for 5 to 7 minutes.
4. 4 Meanwhile, beat 1 cup flour, oats, 1 cup butter, remaining ½ cup white sugar, remaining ½ cup brown sugar, and salt in the bowl of a stand mixer fitted with the paddle attachment until well combined into pea-sized crumbs.
5. 5 Pour peach-raspberry mixture into the prepared baking dish; top evenly with crumble topping. Place the baking dish on a baking sheet.
6. 6 Bake in the preheated oven until topping is golden brown and fruit juices are bubbling, about 1 hour.
7. 7 Cool crisp before serving, 45 to 60 minutes.

By Chef Austin

Ingredients

• ✓ orange
• nonstick baking spray
• all-purpose flour
• baking powder
• salt
• white sugar
• vegetable oil
• orange juice
• egg
• vanilla extract
• strawberry
• powdered sugar
• lemon
• orange juice

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a 10-inch fluted tube pan (such as Bundt®) with baking spray.
2. 2 Combine flour, baking powder, and salt in a bowl.
3. 3 Beat sugar, vegetable oil, orange juice, eggs, and vanilla in a large bowl with an electric mixer. Beat in dry ingredients until thoroughly combined. Fold in strawberries and orange zest. Pour batter into the prepared pan.
4. 4 Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 1 hour 20 minutes.
5. 5 Remove from the oven and let cool until cake easily removes from the pan, 15 to 30 minutes. Remove from the pan to a cooling rack and cool to room temperature, about 30 minutes more.
6. 6 Mix together powdered sugar, lemon juice, and orange juice for glaze. Spoon glaze over the cooled cake.

By Bringhomethebakin'

Ingredients

• ✓ orange
• butter
• white sugar
• brown sugar
• vanilla extract
• egg
• all-purpose flour
• baking soda
• salt
• pecan
• rolled oat
• cranberry
• confectioners sugar
• orange juice
• butter

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Make cookies: Beat together butter, white and brown sugars, and vanilla in a large bowl with an electric mixer until creamy and well blended. Beat in eggs one at a time, mixing well after each addition. Sift together flour, baking soda, and salt in a medium bowl; gradually beat into butter mixture until soft dough forms. Stir in pecans, oats, and cranberries until evenly distributed. Drop dough by heaping spoonfuls onto ungreased baking sheets.
3. 3 Bake in the preheated oven until cookies are set and the edges are slightly brown, 10 to 12 minutes. Let cookies cool on the baking sheets for 1 minute before removing to wire racks to continue cooling. Glaze cookies while still a little warm.
4. 4 Make glaze: Place confectioners' sugar and orange juice in a microwave-safe bowl and stir to dissolve sugar. Stir in orange zest and butter. Microwave on medium power until butter melts and mixture is warm, about 30 seconds. Stir warm glaze until smooth.
5. 5 Drizzle glaze over warm cookies.

By Dion

Ingredients

• ✓ orange
• all-purpose flour
• white sugar
• ginger
• salt
• butter
• vanilla extract
• almond extract
• egg yolk
• egg
• cranberry
• sugar
• vanilla extract
• salt
• butter

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch tart pan with a removable bottom.
2. 2 Combine flour, 1/4 cup sugar, ginger, and salt in a small bowl; mix in 1/2 cup melted butter, vanilla extract, and almond extract until mixture comes together in a thick dough.
3. 3 Press dough evenly into the bottom and up the sides of the prepared tart pan. Place tart pan on a large baking sheet.
4. 4 Bake in the preheated oven until golden, 20 to 25 minutes.
5. 5 Beat egg yolks and egg together in a large bowl with an electric mixer. Set aside.
6. 6 Combine cranberries and 1 cup sugar in a large saucepan; cook over medium heat until cranberries pop and sugar dissolves, 8 to 10 minutes. Pour mixture into a blender; add orange zest, orange juice, vanilla extract, and salt.
7. 7 Cover blender, leaving the lid vent open to release steam; cover and hold down lid with a kitchen towel. Blend on low speed until mixture is smooth; gradually whisk into eggs, whisking constantly.
8. 8 Pour cranberry-orange mixture back into the saucepan; cook over low heat until thick, 8 to 10 minutes. Off heat, stir in butter, 1 tablespoon at a time, ensuring each piece has melted before adding the next. Strain curd through a fine-mesh sieve. Discard solids. Pour strained curd into the prepared crust.
9. 9 Bake in the preheated oven until curd sets around edges and jiggles slightly in the center, 20 to 25 minutes. Cool to room temperature before removing from the tart pan, 30 to 60 minutes.

By Kim

Ingredients

• ✓ orange
• powdered sugar
• orange juice
• bourbon whiskey
• butter
• carrot
• vanilla extract
• vegetable oil
• egg
• white sugar
• ginger
• allspice
• salt
• baking powder
• baking soda
• cinnamon
• all-purpose flour

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch (12-cup) fluted tube pan (such as Bundt).
2. 2 Combine flour, cinnamon, baking soda, baking powder, salt, allspice, and ginger in a medium bowl.
3. 3 Beat sugar, eggs, oil, and vanilla extract together in a separate bowl until slightly lightened in color. Add carrots; stir to coat. Fold in flour mixture with a rubber spatula or large spoon until just barely combined with some small clumps; don't use a hand mixer. Pour batter into the prepared pan.
4. 4 Bake in the preheated oven until a knife inserted into center comes out mostly clean, 40 to 50 minutes. Cool in the pan on a wire rack, right-side up, for 15 minutes. Invert pan onto a plate and gently tap pan to remove cake. Cool completely.
5. 5 While cake is cooling, whisk butter, bourbon, orange juice, and orange zest together in a small saucepan over medium heat; bring to a boil. Boil about 1 minute. Off heat, add confectioners' sugar, a little at a time, whisking until smooth before adding more and until glaze reaches desired consistency. Liberally spoon glaze over mostly cooled cake.

By Brett Profitt

Ingredients

• ✓ orange
• cornstarch
• powdered sugar
• orange juice
• vanilla extract
• orange extract
• heavy cream
• powdered sugar
• butter
• vanilla extract
• orange extract
• milk
• egg
• butter
• sugar
• salt
• baking powder
• all-purpose flour

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners or grease with butter.
2. 2 Whisk flour, baking powder, and salt together in a bowl until evenly combined. Set aside.
3. 3 Beat white sugar and ½ cup butter together in a large bowl with an electric mixer until light and fluffy. Beat in eggs, one at a time, beating well after each addition. Slowly beat in milk, 2 teaspoons orange extract, and 2 teaspoons vanilla extract with the mixer on low speed until well mixed. Divide batter among the prepared muffin cups.
4. 4 Bake in the preheated oven until a toothpick inserted into centers comes out clean, 20 to 25 minutes. Cool completely, about 30 minutes.
5. 5 Beat ½ cup butter in a separate large bowl with the electric mixer on high speed; beat in 3 cups confectioners' sugar until incorporated. Beat in heavy cream, 1 tablespoon at a time; beat in 1 teaspoon orange extract and 1 teaspoon vanilla extract until smooth. Spread frosting onto cooled cupcakes.
6. 6 Combine orange slices, orange juice, 2 tablespoons confectioners' sugar, and cornstarch in a small saucepan, stirring until all lumps are gone; bring to a boil. Reduce heat; simmer, stirring every few seconds, for about 5 minutes. Strain orange slices from glaze into a container. Pour a little glaze over each frosted cupcake.

By Yamamsis

Ingredients

• ✓ orange
• orange juice
• confectioners' sugar
• poppy seed
• dried fruit
• zucchini
• vegetable oil
• brown sugar
• white sugar
• egg
• ginger
• nutmeg
• clove
• baking powder
• salt
• baking soda
• cinnamon
• all-purpose flour
• cooking spray

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Coat an 8x12-inch baking pan with cooking spray.
2. 2 Whisk flour, cinnamon, baking soda, salt, baking powder, cloves, nutmeg, and ginger together in a bowl; set aside.
3. 3 Beat eggs in a large bowl with an electric mixer until smooth; beat in white sugar and brown sugar until incorporated. Mix in vegetable oil; gradually beat in flour mixture until batter is smooth. Stir in orange zest; fold in zucchini, dried fruit, and poppy seeds. Pour batter into the prepared pan.
4. 4 Bake in the preheated oven until a toothpick inserted into center comes out clean, 45 to 55 minutes. Cool in the pan, about 10 minutes.
5. 5 Mix confectioners' sugar and orange juice together in a small bowl; set glaze aside.
6. 6 Prick cake all over with a fork; drizzle glaze on top. Cool cake completely before serving, about 30 minutes.

By Ginny Maziarka

Ingredients

• ✓ orange
• salt
• vanilla extract
• corn syrup
• orange juice
• confectioners sugar
• white sugar
• water
• cranberry
• white sugar
• cranberry
• water
• white sugar
• vanilla extract
• sour cream
• egg
• white sugar
• cream cheese
• salt
• confectioners' sugar
• butter
• digestive biscuit

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease the sides of a 9-inch springform pan. Line the bottom with a circle of parchment paper.
2. 2 To make the crust: Crush cookies into crumbs using a food processor. Stir crumbs, butter, confectioners' sugar, and salt together until combined; press into the bottom of prepared pan. Rinse food processor and set aside for the cranberry glaze.
3. 3 Bake crust in the preheated oven until firm, 8 to 10 minutes. Remove crust from the oven and reduce the temperature to 325 degrees F (165 degrees C). Let crust cool while making the filling.
4. 4 To make the cheesecake filling: Beat cream cheese and sugar together until smooth. Add eggs, sour cream, vanilla, and orange zest. Mix until well combined, stopping to scrape the sides and bottom of the bowl. Spoon batter over the crust.
5. 5 Bake until filling is set but still soft in the center, 30 to 40 minutes. Cool cheesecake to room temperature, about 30 minutes.
6. 6 While cheesecake is cooling, combine 1/3 cup sugar and water in a small saucepan. Bring to a simmer over medium-low heat and stir until sugar is dissolved. Pour into a bowl and cool for 10 minutes. Add cranberries and stir to coat with syrup.
7. 7 Refrigerate cheesecake and syrup-coated cranberries, 8 hours to overnight.
8. 8 Line a rimmed baking sheet with parchment paper. Place 1/4 cup granulated sugar in a shallow bowl. Drain syrup-coated cranberries, then roll them in sugar. Place sugared cranberries on the prepared baking sheet and allow to dry, 30 minutes to 1 hour.
9. 9 Meanwhile, make the glaze: Combine cranberries, water, and sugar in a small saucepan. Simmer, crushing cranberries, until they reach a jam-like consistency, about 8 minutes. Let cool slightly. Transfer to the food processor; add confectioners' sugar, orange juice, corn syrup, vanilla, and salt. Process until smooth.
10. 10 Strain cranberry glaze through a fine-mesh sieve and discard solids. Pour over the cheesecake and smooth across the top with a small offset spatula. Garnish with sugared cranberries.

By LauraF

Ingredients

• ✓ orange
• confectioners' sugar
• spiced rum
• mixed nut
• egg
• baking spray
• nutmeg
• allspice
• cinnamon
• baking powder
• baking soda
• salt
• all-purpose flour
• cinnamon stick
• lemon
• white sugar
• butter
• orange juice
• chai tea
• rum
• crystallized ginger
• apricot
• blueberry
• raisin
• cherry
• date

Instructions

1. 1 Combine dates, cherries, raisins, blueberries, apricots, and ginger in a bowl. Pour spiced rum and chai on top and let soak 8 hours to overnight.
2. 2 Mix soaked fruit with orange juice, zest, butter, sugar, zest, and cinnamon stick. Bring to a simmer and cook until butter has melted and sugar has dissolved, about 10 minutes. Remove from heat and let cool for 30 minutes.
3. 3 In the meantime, combine flour, salt, baking soda, baking powder, cinnamon, allspice, and nutmeg in a medium bowl.
4. 4 Preheat the oven to 325 degrees F (165 degrees C). Spray 4 mini loaf pans with baking spray.
5. 5 Remove cinnamon stick from the soaked fruit; stir in the flour mixture until combined. Add eggs, mixing to combine, and fold in mixed nuts. Divide batter between the prepared loaf pans.
6. 6 Bake in the preheated oven until a toothpick inserted into the center of a cake comes out clean, about 1 hour.
7. 7 Remove from the oven and cool on a wire rack for 10 minutes. Run a knife along the edges of each loaf and turn out of the pan. Brush warm cakes with more rum and let cool completely, at least 1 hour.
8. 8 Place cooled cakes in airtight containers and store in the refrigerator for 6 to 7 weeks. Dust with powdered sugar before serving.

By Smart Cookie

Ingredients

• ✓ orange
• all-purpose flour
• sugar
• vegetable oil
• baking soda
• salt

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Grease an 8x8-inch baking pan.
2. 2 Blend orange in the blender until liquified; measure 1 cup orange juice.
3. 3 Whisk orange juice, flour, sugar, vegetable oil, baking soda, and salt together in a bowl. Pour batter into the prepared pan.
4. 4 Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 30 minutes.

By Stephanie

Ingredients

• ✓ orange
• orange sherbet
• egg white
• white sugar
• cream of tartar

Instructions

1. 1 Scoop the orange sherbet into 6 balls and place them on a plate. Freeze until very firm, at least 4 hours.
2. 2 Slice the oranges in half across the center and cut around the edges with a small knife. Remove the fruit and membrane, reserving the fruit and peel shells. Chop the orange sections and place them in the bottoms of the shells.
3. 3 Preheat the oven to 450 degrees F (220 degrees C). In a clean glass or metal bowl, whip egg whites with an electric mixer until foamy. Mix in cream of tartar and gradually beat in the sugar while continuing to whip until stiff and glossy.
4. 4 Place the orange shells on a baking sheet and place a ball of sherbet into each one. Cover the sherbet with meringue, sealing to the edges of the orange peel.
5. 5 Bake for 5 minutes in the preheated oven, until browned. Remove and serve immediately.

By KARLA10

Ingredients

• ✓ orange
• egg
• saffron powder
• sugar
• baking powder
• almond meal
• orange peel

Instructions

1. 1 Place the oranges in a large saucepan, and add enough water to cover. Bring to a boil, and boil for 2 hours over medium heat. Check occasionally to make sure they do not boil dry. Allow the oranges to cool, then cut them open and remove the seeds. Process in a blender or food processor to a coarse pulp.
2. 2 Preheat the oven to 375 degrees F (190 degrees C). Thoroughly grease a 10-inch round cake pan and line it with parchment paper.
3. 3 In a large bowl, beat the eggs and sugar together using an electric mixer until thick and pale, about 10 minutes. Mix in baking powder and saffron (optional). Stir in the pureed oranges. Gently fold in almond meal and candied orange peel (optional); pour batter into the prepared pan.
4. 4 Bake until a small knife inserted into the center comes out clean, about 1 hour. Allow the cake to cool in the pan. Tap out onto a serving plate when cool.

By Lucence

Ingredients

• ✓ orange
• cranberry
• water
• sugar
• cherry gelatin mix
• pineapple

Instructions

1. 1 Process cranberries and orange in a food processor until finely ground.
2. 2 Stir boiling water, sugar, and gelatin together in a bowl until gelatin and sugar dissolve. Add cranberry mixture and pineapple with juice; stir. Pour into a 8-inch square serving dish, cover the dish with plastic wrap, and refrigerate until set, about 45 minutes.

By Luv2Cook

Ingredients

• ✓ orange
• tequila
• white sugar
• lime juice
• watermelon
• kiwi

Instructions

1. 1 Combine tequila, orange zest, orange juice, sugar, and lime juice in a shallow 9x13-inch dish. Stir in diced watermelon and refrigerate for 2 hours, stirring occasionally.
2. 2 Remove watermelon mixture from the refrigerator and pour into a blender or food processor; process until pureed. Pour into ice pop molds, drop in a kiwi slice, and freeze until firm, 3 hours or overnight.

By lutzflcat

Ingredients

• ✓ orange
• dark chocolate
• coffee
• egg
• salt

Instructions

1. 1 Grind orange zest using a mortar and pestle until it forms a smooth paste.
2. 2 Combine chocolate, coffee, and orange zest in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Stir until smooth and remove from heat. Allow to cool slightly
3. 3 Beat egg whites and salt in a glass, metal, or ceramic bowl until stiff peaks form (see Editor's Note).
4. 4 Add egg yolks to the slightly cooled chocolate mixture and stir until well combined. Pour over egg whites. Carefully fold together using a spatula until just combined.
5. 5 Pour mixture into 10 small dessert glasses or 1 large serving dish. Refrigerate at least 6 hours to overnight.

By chatoune

Ingredients

• ✓ orange
• cherry gelatin mix
• water
• cranberry sauce
• apple
• walnut

Instructions

1. 1 Dissolve cherry gelatin mix in boiling water in a bowl; stir cranberry sauce and oranges into gelatin. Refrigerate until mixture is thickened to the consistency of egg whites, about 45 minutes. Mix apple and walnuts into gelatin, transfer to a serving dish or mold, and chill until firm, about 2 more hours.

By Alley