Type what you have

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
• 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
• 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
• 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
• 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
• all-purpose flour
• baking powder
• ginger
• salt
• sugar
• butter
• egg
• lemon zest
• buttermilk
• lemon juice

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease 2 loaf pans.
2. 2 Sift flour, baking powder, ground ginger, and salt together in a bowl; set aside. Beat 2 cups sugar and butter together in a separate large bowl; beat in eggs. Stir in lemon zest and orange liqueur. Add buttermilk, then gently whisk in flour mixture. Pour batter into the prepared loaf pans.
3. 3 Bake in the preheated oven until a toothpick or small knife inserted into centers comes out clean, about 50 minutes. Remove from pans; transfer to a wire rack to cool.
4. 4 Meanwhile, whisk remaining ¾ cup sugar and lemon juice together until sugar dissolves; gently drizzle over hot loaves. Cool loaves completely before serving.

By Kathleen C

Ingredients

• ✓ orange liqueur
• banana
• chocolate chip
• clove
• cinnamon
• vanilla extract
• wonton wrapper
• oil
• butter
• brown sugar
• corn syrup
• chocolate chip

Instructions

1. 1 Place the bananas, 1/3 cup chocolate chips, clove, cinnamon, and vanilla into a mixing bowl, and mash until evenly blended. Alternatively, chop the mixture in a food processor until the chocolate chips have been reduced in size. This will help prevent the chips from poking through the wonton skins as you handle them. It will also change the texture of the filling - you will not have pockets of melted chocolate in the wontons.
2. 2 To make the wontons: Separate and place the wonton wrappers onto your work surface. Spoon about 1 teaspoon of the banana filling onto the center of each wrapper. Use your finger or a pastry brush to lightly moisten the edges of the wonton wrappers with water. Fold one corner of the wrapper over the filling onto the opposite corner to form a triangle. Press the edges together to seal. Repeat with the remaining ingredients.
3. 3 Prepare the sauce by combining the butter, brown sugar, orange liqueur, and corn syrup in a small saucepan. Bring to a simmer over medium heat, and cook until the sugar has dissolved and the sauce is smooth, about 4 minutes. Set aside to cool slightly.
4. 4 Fry the wontons in the hot oil a few at a time until golden brown, about 4 minutes. Turn the wontons over halfway through cooking so they brown evenly. Remove, and drain on a paper towel-lined plate. Serve warm with the caramel sauce. Sprinkle with the remaining 2 tablespoons chocolate chips to garnish.

By chikalin

Ingredients

• ✓ orange liqueur
• butter
• sugar
• egg
• vanilla extract
• yogurt
• all-purpose flour
• baking soda
• baking powder
• salt
• orange zest
• unsweetened chocolate
• orange juice

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 10 inch tube pan.
2. 2 In a large bowl, cream the butter with 1 cup of the white sugar. Beat in the eggs, then the vanilla and the yogurt.
3. 3 In another bowl, stir together the flour, baking soda, baking powder, and salt. Beat the flour mixture into the creamed ingredients. Turn half of the batter into another bowl. Add the orange rind to one bowl and the melted chocolate to the other. Alternately spoon the orange and chocolate batters into a greased and floured tube pan. Swirl through the two batters with a knife to create a marbled effect.
4. 4 Bake at 350 degrees F (175 degrees C) for 50 minutes. As soon as the done cake is removed from the oven, stir together the remaining 1/4 cup sugar, the orange juice, and the orange liqueur and pour over the still hot cake. Let the cake finish cooling on a rack before serving. Makes about 10 to 12 servings.

By Carol

Ingredients

• ✓ orange liqueur
• almond
• all-purpose flour
• brown sugar
• kosher salt
• ginger
• clove
• butter
• cranberry
• brown sugar
• salt
• butter
• egg
• egg yolk
• orange zest

Instructions

1. 1 To make the crust: Preheat the oven to 300 degrees F (150 degrees C). Spread almonds onto a rimmed baking sheet.
2. 2 Toast almonds in the preheated oven until fragrant and skins have cracked, about 15 minutes. Let cool, about 5 minutes.
3. 3 Combine almonds, flour, brown sugar, salt, ginger, and cloves in a food processor; pulse until mixture resembles coarse cornmeal, about 12 (1-second) pulses. Add softened butter and pulse until combined, about 5 (1-second) pulses.
4. 4 Press dough into a 10-inch tart pan, using about two thirds for the sides and one third for the bottom. Prick the bottom with a fork and freeze for at least 30 minutes, or up to 1 week.
5. 5 Preheat the oven to 350 degrees F (175 degrees C).
6. 6 Bake chilled crust in the preheated oven until lightly golden, about 15 minutes. Let cool completely, about 30 minutes.
7. 7 To make the curd: Combine cranberries, brown sugar, orange liqueur, and salt in a medium saucepan over medium-high heat. Bring to a boil, then reduce heat to medium-low to maintain a simmer. Simmer, stirring occasionally, until cranberries have burst and are very soft, about 10 minutes.
8. 8 Transfer to a blender and blend until smooth, about 30 seconds. Strain back into saucepan through a fine mesh strainer, pressing on solids in strainer. Whisk softened butter into cranberry liquid.
9. 9 Whisk eggs and egg yolks in a separate small bowl until lightened. Slowly whisk about 1 cup of the warm cranberry mixture into the eggs. Add egg-cranberry mixture to remaining cranberry mixture in saucepan, whisking constantly. Place saucepan back over medium-low and cook, whisking constantly, until bubbly and thickened, 5 to 10 minutes. Stir in orange zest. If using immediately, pour into a shallow dish and let cool slightly, about 10 minutes. If making ahead, cool to room temperature and then cover with plastic wrap pressed tightly to the curd's surface before refrigerating.
10. 10 Pour cooled cranberry curd into prebaked crust and smooth top with an offset spatula. Refrigerate until set, about 3 hours. Store at room temperature for up to 2 days. Recipe developed by Julia Levy

By Ita Mac Airt

Ingredients

• ✓ orange liqueur
• butter
• white sugar
• cocoa powder
• egg
• coffee flavored liqueur
• graham cracker crumb
• coconut
• walnut
• butter
• confectioners' sugar
• vanilla custard powder
• irish cream liqueur
• semisweet chocolate chip
• butter

Instructions

1. 1 To make the crust, melt 1 cup butter in a heavy saucepan over low heat, and whisk in the sugar, cocoa, and eggs. Stir in the coffee liqueur, and whisk constantly until the mixture thickens, about 2 minutes. Mix the graham cracker crumbs with coconut and walnuts in a bowl, and stir into the cocoa mixture. Grease a 9x13-inch square dish or line with greased waxed paper, and pack the crumb mixture into the bottom of the dish. Refrigerate the crust while making the filling.
2. 2 Place 1/2 cup of butter, confectioners' sugar, custard powder, and Irish cream liqueur into a mixing bowl, and beat with an electric mixer until the mixture is smooth and creamy. Spread the filling over the crust, and refrigerate the dish until the filling has set, at least 1 hour.
3. 3 Melt the chocolate chips and 2 tablespoons of butter in the top of a double boiler over hot water, stirring until the mixture is smooth and well blended. Stir in the orange liqueur, and drizzle the filling over the custard filling to cover completely. Return the dish to the refrigerator, and chill until the topping has hardened, at least 1 hour. To cut, run a sharp knife under hot water and cut the bars with the heated knife, reheating the knife as necessary.

By Branmuffin

Ingredients

• ✓ orange liqueur
• egg
• salt
• nutmeg
• water
• sugar
• butter
• white sugar
• butter
• orange zest
• lemon zest
• nutmeg
• salt
• orange-flavored liqueur
• vanilla extract
• heavy cream
• white sugar
• egg
• panettone

Instructions

1. 1 Arrange panettone bread cubes to fit compactly into a buttered 2-quart casserole dish. Do not compress too tightly; set aside any leftover bread cubes.
2. 2 Whisk 3 eggs and 1/2 cup sugar together until sugar is dissolved and mixture becomes light yellow in color. Pour in cream, vanilla, and 1 tablespoon orange liqueur; whisk to combine. Stir in pinch of salt, 1/8 teaspoon nutmeg, lemon zest, and orange zest: pour mixture over panettone cubes in the casserole dish. Cover and refrigerate for 30 minutes.
3. 3 Preheat the oven to 350 degrees F (175 degrees C).
4. 4 Remove bread pudding from the refrigerator, uncover, and dot the top of with 2 1/2 tablespoons butter; sprinkle with 2 tablespoons of white sugar.
5. 5 Set casserole dish into a shallow pan that is 2 to 3 inches larger in diameter than the casserole dish. Set these pans onto the center rack of the preheated oven. Pour hot water into the outside pan, until it reaches a depth of 1 inch around the casserole dish, creating a water bath.
6. 6 Bake the pudding in the water bath until it is fully set and a knife inserted into the center of the pudding comes out clean, 1 to 1 1/4 hours. The water bath will help the pudding to cook evenly and maintain a light texture. Carefully remove the pudding from the water bath and cool for at least 15 minutes before serving.
7. 7 Just before serving, make the sauce by melting 1/2 cup butter in a saucepan over low heat. Stir in 1 cup sugar, 1/4 cup orange liqueur, 3 tablespoons water, 1/8 teaspoon nutmeg, and 1/8 teaspoon salt. Stir and heat over medium heat until the sugar is fully dissolved and the liquid is heated through. Remove from heat.
8. 8 In a small mixing bowl, whisk 1 egg until well beaten. While whisking the egg, slowly pour 2 tablespoons of the hot mixture into the bowl with the egg. Then, while whisking mixture vigorously, slowly pour the warmed egg mixture back into the sauce.
9. 9 Place the saucepan back over low heat, gently stirring the sauce and raising the temperature slowly to medium. Continue to stir until the sauce almost reaches a simmer, reducing the heat as necessary if the mixture threatens to boil. Continue stirring until the sauce thickens, 1 to 2 minutes. Spoon over the bread pudding and serve immediately.

By Lizzie Mac

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
• 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
• 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
• 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
• 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
• 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