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Orange Cream Pops
Dessert

Orange Cream Pops

3.8

Prep
15 min
Cook
5 min
Total
500 min

Instructions

  1. 1 Whisk together Almond Breeze, sugar, cornstarch, coconut oil, and extract in a small saucepan. Bring to a simmer, whisking frequently. Cook over low heat for 5 minutes or until mixture has thickened, stirring frequently. Let cool, stirring occasionally.
  2. 2 Place 2/3 of the mixture in a separate bowl and stir in orange juice concentrate. Combine mixture from both bowls and swirl very lightly.
  3. 3 Spoon into ice cream pop molds and insert a handle or stick into each. Freeze overnight.

By Almond Breeze

Fuzzy Navel Sauce
Dessert

Fuzzy Navel Sauce

Prep
15 min
Cook
5 min
Total
20 min

Instructions

  1. 1 Place the 5 peeled and pitted peaches into an electric blender with white sugar and brown sugar; process until smooth.
  2. 2 Pour puree into a medium saucepan. Stir in orange juice concentrate. Heat over medium heat just to boiling, stirring constantly. Remove from heat. Stir in sliced peaches, triple sec, and peach schnapps. Serve warm.

By Mona L

Fruit Slush
Dessert American

Fruit Slush

4.0

Prep
20 min
Cook
Total
80 min

Instructions

  1. 1 In a large bowl, stir orange juice concentrate and sugar together until sugar has dissolved. Gently stir in pineapple, strawberries, and bananas until coated, then stir in ginger ale. Ladle about 2/3 cup of mixture into a plastic cup and freeze; repeat with remaining fruit salad and cups. Remove from freezer about 1 hour before serving.

By Linnea Beebe

Valencia Orange Sunset Pie
Dessert

Valencia Orange Sunset Pie

Prep
25 min
Cook
25 min
Total
200 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Stir wafers, butter, and sugar in a bowl until well combined. Press crust mixture evenly in the bottom and up the sides of a 9-inch glass pie plate.
  3. 3 Bake in the center of the preheated oven until golden brown, about 10 minutes. Remove to a wire rack to cool. Leave the oven on.
  4. 4 Beat egg yolks in a large bowl with a hand mixer. Add condensed milk; mix until well combined. Mix in orange juice concentrate until well combined and slightly thickened. Mix in orange zest and juice. Pour filling into the cooled crust.
  5. 5 Bake until filling is firm to the touch and only slightly jiggly in the center, about 13 minutes. Remove from the oven and allow to cool completely on a wire rack, about 30 minutes; filling will set as it cools.
  6. 6 Cover and chill in the refrigerator for at least 2 hours before serving.

By kenchy

Orange Fluff II
Dessert

Orange Fluff II

3.9

Prep
15 min
Cook
Total
75 min

Instructions

  1. 1 Spray one 9x13 inch pan with non-stick cooking spray.
  2. 2 Combine the gelatin and boiling water, stir until dissolved. Add the mandarin oranges, pineapple and orange juice; pour into prepared pan and refrigerate until chilled.
  3. 3 Beat together the pudding, cream cheese and milk. Spread over gelatin and refrigerate until chilled.

By Sharon

Orange Cream Fruit Salad
Dessert

Orange Cream Fruit Salad

4.5

Prep
10 min
Cook
Total
130 min

Instructions

  1. 1 In a medium mixing bowl, combine pudding mix, milk, and orange juice concentrate. Beat with an electric mixer on medium speed for 2 minutes. Mix in sour cream.
  2. 2 In a large salad bowl, combine fruits. Gently mix in orange dressing. Cover, and refrigerate for 2 hours.

By LEAGLE

Cornmeal Cookies IV
Dessert

Cornmeal Cookies IV

4.0

Prep
15 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease cookie sheets.
  2. 2 In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla and orange juice concentrate. Combine the flour, cornmeal, baking powder, cinnamon, nutmeg and cloves; stir into the sugar mixture. Fold in the dried cranberries. Drop by rounded teaspoonfuls onto the prepared cookie sheets.
  3. 3 Bake for 8 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

By Sara

Triple Berry Sorbet
Dessert French

Triple Berry Sorbet

5.0

Prep
10 min
Cook
10 min
Total
270 min

Instructions

  1. 1 Bring sugar and water to a boil in a saucepan over medium heat until sugar dissolves. Stir in cranberries; cook 5 minutes. Add raspberries; simmer until raspberries soften and cranberries pop, about 5 minutes more.
  2. 2 Strain mixture through a sieve; discard solids. Refrigerate cranberry-raspberry liquid for 2 hours.
  3. 3 Stir cherry juice, lime juice, and orange juice concentrate into chilled mixture.
  4. 4 Pour fruit juice mixture into an ice cream maker and freeze according to manufacturer's instructions. Transfer to an airtight container and freeze until firm, about 2 hours. Remove from the freezer 10 minutes before serving.

By larkspur

Really Cranberry Orange Yummy Gummy Pudding Cake
Dessert

Really Cranberry Orange Yummy Gummy Pudding Cake

5.0

Prep
15 min
Cook
70 min
Total
85 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 10x14-inch baking pan.
  2. 2 Whisk together the flour, sugar, baking powder, baking soda, salt, and dried orange peel in a bowl. In a separate bowl, whisk together the orange juice concentrate, water, and orange extract. Using a pastry cutter, cut the butter into the flour mixture until well combined, and stir the orange juice mixture in, stirring just enough to thoroughly mix. Gently stir in the cranberries and pecans. Smooth the batter into the prepared baking dish.
  3. 3 Bake in the preheated oven until the top is browned, about 50 minutes. Reduce heat to 325 degrees F (165 degrees C), cover the dish with foil, and bake until a knife inserted into the center of the cake comes out clean, 20 to 30 more minutes.

By Trisha777

Orange Cookies III
Dessert

Orange Cookies III

4.5

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease or line baking sheets with parchment paper.
  2. 2 Beat the shortening, white sugar and eggs together until light and fluffy. Beat in the buttermilk, orange juice and grated orange zest.
  3. 3 Combine the flour, baking powder, salt and baking soda. Stir the flour into the shortening mixture and mix until combined. Drop rounded tablespoonfuls of dough 2 inches apart onto the prepared baking sheets.
  4. 4 Bake at 350 degrees F (175 degrees C) for 10 minutes. While still warm spread with orange icing.
  5. 5 To Make Orange Icing: Combine the butter or margarine, confectioners' sugar and orange juice concentrate and beat until smooth. Add more orange juice concentrate if necessary to reach the desired consistency.

By Karen Gibson

Cranberry-Orange Cupcakes
Dessert

Cranberry-Orange Cupcakes

Prep
40 min
Cook
35 min
Total
280 min

Instructions

  1. 1 Mix together 2/3 cup sugar and orange zest in a bowl. Allow to sit at room temperature until sugar is infused with orange flavor, about 3 hours.
  2. 2 Combine orange juice concentrate and 1/2 cup sugar in a saucepan over medium heat; bring to a boil. Simmer, stirring continuously, until thoroughly combined and thickened slightly, about 10 minutes. Remove from heat and let orange syrup cool to room temperature.
  3. 3 Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
  4. 4 Whisk flour, baking powder, and baking soda together in a bowl.
  5. 5 Combine butter and orange zest-sugar mixture in a large bowl; mix with an electric mixer until light and fluffy, about 1 minute. Beat in yogurt and eggs until blended. Alternately fold in flour mixture and 2/3 cup of the orange syrup (that should be pretty much all of the syrup) in 3 additions, beginning and ending with flour. Fold in nuts and dried cranberries.
  6. 6 Spoon batter into the prepared muffin cups, filling each 3/4 full.
  7. 7 Bake in the preheated oven until tops spring back when lightly pressed, about 25 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack and let cool, about 20 minutes.
  8. 8 Melt butter in a saucepan over medium heat to make the icing. Add 1/2 cup cranberry sauce and brown sugar and bring to a boil. Lower heat to medium-low and continue to boil, stirring constantly, for 2 minutes. Add milk and bring to a boil again, stirring constantly. Remove from heat and cool to lukewarm.
  9. 9 Gradually add sifted powdered sugar to icing. Beat with an electric mixer until thick enough to spread, adding a little hot water if icing is too thick.
  10. 10 Spread frosting onto the cooled cupcakes and let it harden just a bit. Pipe a ring of cranberry sauce around the edge of each cupcake and sprinkle with orange zest for some added color.

By ania

Sardinian Papassini Cookies
Dessert Italian

Sardinian Papassini Cookies

Prep
30 min
Cook
30 min
Total
75 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C).
  2. 2 Dilute thawed orange juice concentrate with water.
  3. 3 Cut butter into flour until texture resembles coarse crumbs. Add walnuts, white sugar, raisins, orange juice mixture, orange zest, and salt; mix together with your hands. Add more flour as needed until dough is not sticky.
  4. 4 Roll dough on a floured board into a square shape. Cut into diamond shapes or squares. Arrange on ungreased cookie sheets.
  5. 5 Bake in batches the preheated oven until edges are golden, 15 to 20 minutes. Remove from the oven and let cool, 15 to 20 minutes.
  6. 6 Meanwhile, combine powdered sugar and milk in a bowl. Frost cookies and add sprinkles.

By Jennifer Santana

Orange-Chocolate Twist Cheesecake
Dessert

Orange-Chocolate Twist Cheesecake

Prep
50 min
Cook
90 min
Total
650 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Mix the cookie crumbs, 1/2 cup sugar, and melted butter together in a bowl. Press mixture evenly into the bottom of 9 inch springform pan.
  3. 3 Melt 1/2 cup chocolate chips in a pan over low heat while stirring constantly. Set aside.
  4. 4 Beat the cream cheese, sugar, and cornstarch together in a mixing bowl until smooth. Slowly beat in the eggs and egg yolk, one at a time, until thoroughly blended. Stir in the orange juice concentrate, orange extract, orange zest, orange food coloring, if desired, and vanilla. Reserve 1 cup of the cream cheese mixture and set aside. Pour the remaining mixture over the prepared crust. Stir the melted chocolate chips into the reserved 1 cup cream cheese mixture. Pour the chocolate mixture into the orange filling, and swirl with a knife.
  5. 5 Bake in preheated oven for 15 minutes. Lower heat to 225 degrees F (105 degrees C), and bake until center springs bake when touched, 75 to 85 minutes. Turn the oven off, and open the oven door; allow cheesecake to cool in the oven at least 30 minutes. Remove from the oven and refrigerate, uncovered, for at least 8 hours, or overnight.
  6. 6 Remove the cheesecake from the springform pan by running a knife around the inside edge. Release the side of the pan and lift off. Run a knife under the bottom of the cheesecake and carefully slide onto a serving plate.
  7. 7 To make the pecan-chocolate topping, melt 1/4 cup chocolate chips in a pan over low heat while stirring constantly. Remove from heat, and stir in the corn syrup and sour cream until smooth and evenly blended. Drizzle over the top of the cheesecake. Garnish with pecans.
  8. 8 To make the orange topping, stir the cornstarch and water together in a small dish to make a smooth syrup. Place the sugar and orange juice in a pan, and bring to a boil over medium-high heat. Reduce heat to medium, and stir in the cornstarch mixture; cook until thick and clear. Cool slightly, and drizzle over the top of the cheesecake.

By Kat

Grandma's Russian Tea
Drink European

Grandma's Russian Tea

5.0

Prep
5 min
Cook
15 min
Total
20 min

Instructions

  1. 1 Steep tea bags in boiling water until tea is of desired strength, 4 to 5 minutes. Remove and discard tea bags.
  2. 2 Combine 1 1/2 quarts water, cinnamon stick, and cloves in a large pot; bring to a boil.
  3. 3 Add brewed tea, pineapple juice, sugar, orange juice and lemonade concentrates, and allspice to the boiling water; stir until sugar dissolves.
  4. 4 Serve immediately, or reduce heat to low and keep at a simmer until ready to serve.

By SJTOOLE

Orange Drink
Drink

Orange Drink

4.7

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Empty frozen orange juice into a large pitcher. VERY SLOWLY pour in the ginger ale. It is extremely important that you pour slowly because the soda will foam up and lose its carbonation if poured fast. Gently stir until all of orange juice is melted. Toss in all but 4 of the orange slices.
  2. 2 Cut reserved orange slices in half. Pour beverage into 8 glasses and garnish with half slice of orange and a cherry.

By TINAHOLLI

Easy Appetizer Meatballs
Dinner

Easy Appetizer Meatballs

4.0

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Combine pork sausage and spicy pork sausage together in a bowl using your hands. Form mixture into meatballs, about 1 tablespoon each.
  2. 2 Fry meatballs in a skillet over medium heat until browned and completely cooked through, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
  3. 3 Transfer meatballs to a large bowl and add 1/2 of the orange juice concentrate; gently toss to coat, adding more if needed to completely coat.
  4. 4 Put meatballs in a slow cooker and add the remaining orange juice concentrate; turn on Low setting to keep warm before serving.

By rnelson1636

Luau Punch
Drink American

Luau Punch

4.8

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Pour pineapple juice and orange juice concentrate into an empty gallon milk jug or pitcher; shake to mix. Pour in lemon-lime soda. You may need to let the fizz settle and then return to pouring. Leave some room at the top of the gallon pitcher to allow for expansion as it freezes. Freeze for 8 to 10 hours.
  2. 2 Let the punch start to thaw 2 to 3 hours before serving. Serve slushy.

By CINDYRN