Skip to content

Type what you have

Cook with

orange zest ×
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

Strawberry Cream Parfaits with Coconut Macaroons
Dessert

Strawberry Cream Parfaits with Coconut Macaroons

5.0

Prep
Cook
Total

Instructions

  1. 1 Mix strawberries and 6 Tbs. of the sugar in a bowl; let stand until berries release their liquid, 30 to 60 minutes.
  2. 2 When ready to assemble dessert, beat cream and orange zest to soft peaks, gradually adding remaining 1 1/2 Tbs. sugar.
  3. 3 Pour 6 Tbs. of the strawberry juice that has collected in the bowl over the crumbled macaroons. Toss to coat.
  4. 4 To assemble, choose six goblets that hold at least 12 ounces; in each, make two layers in the following order: scant 1/4 cup macaroons, scant 1/4 cup whipped cream, 1/4 cup strawberries. Refrigerate until ready to serve, up to 2 hours.

By USA WEEKEND columnist Pam Anderson

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

Amaretto Shortbread Cookie
Dessert

Amaretto Shortbread Cookie

4.0

Prep
30 min
Cook
15 min
Total
115 min

Instructions

  1. 1 Combine butter, sugar, orange zest, amaretto, vanilla extract, and salt in a large bowl; beat using an electric mixer until smooth and creamy. With mixer on low speed, add flour and mix until a dough starts to form. Mix in almonds using a spatula. Form dough into a log and freeze for 40 minutes, then place in the refrigerator for 20 minutes.
  2. 2 Preheat the oven to 325 degrees F (165 degrees C).
  3. 3 Shape dough into small balls and flatten slightly. Place balls 1-inch apart on an ungreased baking sheet. Bake until edges are golden, about 12 minutes.
  4. 4 Cool on the baking sheet for 10 minutes before removing to a wire rack to cool completely.

By Ann

Spiced Orange Olive Oil Cake
Dessert

Spiced Orange Olive Oil Cake

4.4

Prep
15 min
Cook
45 min
Total
70 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly oil and flour a loaf pan.
  2. 2 Beat eggs in a bowl until lightened in color. Add sugar, olive oil, orange zest, and five-spice powder and beat until smooth. Fold flour, baking powder, and salt into egg mixture until batter is just mixed. Pour batter into the prepared loaf pan.
  3. 3 Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 45 minutes. Cool in the pan for 10 minutes. Remove cake from the pan and cool on a wire rack.

By ChefJackie

Poppy Seed Cookies II
Dessert

Poppy Seed Cookies II

4.5

Prep
Cook
Total

Instructions

  1. 1 Combine the butter, sugar, egg yolks, lemon or orange zest, nutmeg and salt. Beat until light and fluffy.
  2. 2 Sift the flour, then add it and the poppy seeds to the butter mixture. Mix until just combined.
  3. 3 Divide dough into 4 equal parts. Form each piece into a 2 inch diameter cylinder and wrap in plastic and refrigerate for 2 hours or until firm. At this point you can freeze the dough for later use.
  4. 4 Preheat oven to 350 degrees F (175 degrees C).
  5. 5 Cut dough cylinders into 1/4 inch thick slices and place on ungreased baking sheets. Bake at 350 degrees F (175 degrees C) for 9 minutes. Let cookies cool on sheets for 2 minutes, then transfer to wire racks to cool. Once cool, store in an airtight container.

By J. Storm

Cranberry Oat Bars
Dessert

Cranberry Oat Bars

4.4

Prep
15 min
Cook
15 min
Total
45 min

Instructions

  1. 1 In a small saucepan over medium high heat, combine the cranberries, white sugar and orange zest. Bring to a boil, then reduce heat and cook until the mixture has reduced to about 1 cup.
  2. 2 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 inch baking pan, line with foil, then grease the foil.
  3. 3 In a medium bowl, stir together the flour, oats, brown sugar, baking powder and salt. Cut in the butter using your hands or a pastry blender until the mixture resembles coarse crumbs. Press half of this mixture firmly into the prepared pan. Spread the cranberry sauce evenly over the base, then crumble the remaining oat mixture over the top.
  4. 4 Bake for 10 to 15 minutes in the preheated oven, until the top is golden brown. Cool completely before cutting into bars.

By Inger

Chocolate-Dipped Orange Shortbread Cookies
Dessert

Chocolate-Dipped Orange Shortbread Cookies

4.9

Prep
30 min
Cook
20 min
Total
110 min

Instructions

  1. 1 Combine flour, sugar, 2 tablespoons orange zest, cinnamon, nutmeg, and cloves in the bowl of a stand mixer fitted with the paddle attachment. Add butter and beat until mixture resembles crumbs and starts to stick together. Work until dough sticks together and forms a smooth ball that is not sticky, adding milk if mixture is too dry. Press into a disk shape and wrap in wax paper. Chill in the refrigerator for 30 minutes
  2. 2 Preheat the oven to 325 degrees F (165 degrees C). Line 2 baking sheets with parchment paper.
  3. 3 Lightly flour a clean countertop. Roll dough to 1/2-inch thickness. Cut into shapes with cookie cutters and place on the prepared baking sheets.
  4. 4 Bake cookies in the preheated oven until bottoms are lightly golden, 18 to 22 minutes. Transfer cookies to wire racks and cool completely, about 30 minutes.
  5. 5 Line the countertop with wax paper. Dip tops of cookies into the melted chocolate, allowing excess to drip back into the bowl. Place cookies on the wax paper and immediately sprinkle tops with remaining 1 tablespoon orange zest. Let dry.

By SunnyDaysNora

Orange Pecan Cookies
Dessert

Orange Pecan Cookies

4.2

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C). Stir together the flour and pecans; set aside.
  2. 2 In a large bowl, cream together the butter and confectioners' sugar until light and fluffy. Beat in 1 tablespoon of orange zest, vanilla and orange juice. Stir in the flour and nuts until well blended. Roll the dough into 1 inch balls, and place them 1 inch apart on ungreased cookie sheets.
  3. 3 Bake for 20 to 25 minutes, or until the edges are just starting to brown. Cool for about 10 minutes, then transfer to wire racks to cool completely.
  4. 4 Place the chocolate chips in a small glass or ceramic bowl, and place in the microwave. Heat for 1 minute, then stir. Continue heating and stirring at 20 second intervals until smooth.
  5. 5 Dip the cookies into the melted chocolate, and sprinkle the remaining orange zest over the top before the chocolate sets for decoration. Cool at room temperature or in the refrigerator until set, then store in an airtight container at room temperature.

By HAPPYBAKER1

Poppy Seed Cookies III
Dessert

Poppy Seed Cookies III

4.4

Prep
Cook
Total

Instructions

  1. 1 In a medium bowl, cream the shortening and sugar together until fluffy. Stir in the egg, poppy seeds, yogurt and orange zest. Sift the flour and baking powder together; mix into the creamed mixture. Divide dough into 3 portions, wrap in plastic, and chill overnight.
  2. 2 Preheat oven to 350 degrees F (175 degrees C).
  3. 3 Cut dough logs into 1/4-inch slices. Place circles onto an unprepared cookie sheet and bake for 8 to 10 minutes in the preheated oven. Transfer cookies to wire racks to cool.

By Amy Mox

Orange Gelatin
Dessert

Orange Gelatin

5.0

Prep
10 min
Cook
5 min
Total
120 min

Instructions

  1. 1 In a medium bowl, soak gelatin in cold water for 5 minutes. Add boiling water, stirring until gelatin dissolves.
  2. 2 To 3 tablespoons of the orange juice add the orange and lemon zest; set aside for 5 minutes.
  3. 3 Strain the zest out of the orange juice and discard the zest. To the gelatin add all of the orange juice, sugar, lemon juice and salt. Stir until well blended and set aside to cool.
  4. 4 Pour cooled mixture into a 4-cup mold which has been rinsed in cold water. Cover and refrigerate to congeal.

By Kim

Pecan Shortbread Cookies (Mexican Wedding Cookies)
Dessert

Pecan Shortbread Cookies (Mexican Wedding Cookies)

4.5

Prep
30 min
Cook
15 min
Total
235 min

Instructions

  1. 1 Combine butter and sugar in a large bowl; beat with an electric mixer until smooth and creamy, about 2 minutes. Add vanilla extract, orange juice, water, and orange zest; beat until blended. Add flour and pecans and mix with a spoon until blended but crumbly. Cover and place in the refrigerator until chilled, 3 hours to overnight.
  2. 2 Preheat the oven to 325 degrees F (165 degrees C).
  3. 3 Scoop up about a golf-ball-size of dough and press together into a ball. Flatten and smooth the edges, making sure the dough is firm and not flaky or crumbly, or else cookies will not rise or expand as they bake. Place on an ungreased cookie sheet. Repeat with the rest of the dough.
  4. 4 Bake in the preheated oven until edges are golden, 15 to 20 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool, 8 to 10 minutes more.
  5. 5 Sift some confectioners' sugar into a small bowl. Drop a cookie into the sugar, shake the bowl, flip the cookie, and agitate again to cover in sugar. Repeat with remaining cookies, adding more sugar as necessary.

By BakerHouston

Orange Ginger Pudding
Dessert

Orange Ginger Pudding

Prep
10 min
Cook
30 min
Total
55 min

Instructions

  1. 1 Process beans and milk together in a blender until smooth; pour into a small saucepan.
  2. 2 Stir sugar, egg, orange zest, ginger, and cornstarch into the bean mixture until smooth; place over medium heat and cook, stirring constantly, until thickened, about 30 minutes.
  3. 3 Stir butter and vanilla extract into the thickened mixture until the butter is melted; pour into 4 dessert cups and refrigerate until chilled, at least 15 minutes.

By Lanilu

Easy Orange Ricotta Cake
Dessert

Easy Orange Ricotta Cake

4.5

Prep
15 min
Cook
45 min
Total
135 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
  2. 2 Prepare cake: combine cake mix, eggs, ricotta cheese, oil, orange juice, orange zest, and orange extract in a large bowl. Mix until batter is well combined. Pour batter into prepared pan.
  3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 55 minutes. Transfer to a wire rack and let cool in the pan for 15 minutes. Carefully invert onto a serving platter and let cool completely, about 1 hour.
  4. 4 Prepare glaze: mix powdered sugar, orange juice, and orange zest together in a small bowl. Drizzle glaze over the cooled cake.

By Yoly

Poached Quince with Cranberries
Dessert

Poached Quince with Cranberries

Prep
10 min
Cook
35 min
Total
45 min

Instructions

  1. 1 Combine water, agave nectar, white sugar, and orange juice in a saucepan over medium-high heat and bring to a boil.
  2. 2 Meanwhile, wash and peel the quince fruits and cut out any dark spots. Add whole quinces to the boiling liquid and reduce heat. Simmer for 10 minutes. Turn quince over 180 degrees and simmer an additional 10 minutes. Add cranberries and simmer until quince are tender to a knife, 10 minutes.
  3. 3 Serve quince cored or whole with the cranberries and syrup ladled over them. Top with orange zest.

By Buckwheat Queen

Instant Pot Coconut-Orange Rice Pudding
Dessert

Instant Pot Coconut-Orange Rice Pudding

4.0

Prep
10 min
Cook
6 min
Total
26 min

Instructions

  1. 1 Combine 1 3/4 cups almond milk, orange juice, rice, and salt in the pot of an electric pressure cooker (such as Instant Pot). Seal pressure cooker, choose the "Manual" setting and high pressure. Set the timer for 4 minutes.
  2. 2 Allow pressure to release naturally for 10 minutes; release any remaining pressure with the quick-release valve.
  3. 3 Whisk the remaining 1/4 cup milk, egg, and orange extract together in a small bowl. Add 1/2 cup of the cooked rice; stir constantly until well combined. Pour mixture into the pot; select "Saute" mode. Add cream of coconut and orange zest. Cook and stir until egg is set, about 2 minutes. Stir.

By lutzflcat

Orange-Cranberry Muffins
Dessert

Orange-Cranberry Muffins

2.5

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line 6 large muffin cups with paper liners.
  2. 2 Beat sugar and eggs together with a fork or electric mixer until blended. Mix in vegetable oil. Stir in vanilla extract and baking soda. Add flour, cranberries, orange juice, and orange zest and mix up nicely.
  3. 3 Spoon batter into the prepared muffin cups, filling each to the top.
  4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes.

By mommabrox7

Orange Pecan Pie
Dessert

Orange Pecan Pie

4.0

Prep
10 min
Cook
45 min
Total
55 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Press prepared pie crust into a pie plate.
  2. 2 Beat corn syrup, pecans, eggs, butter, sugar, orange juice, orange zest, and salt together in a bowl; pour into the pie crust.
  3. 3 Bake until pie filling is set in the center, about 45 minutes.

By chebber

White Chocolate Orange Cookies
Dessert

White Chocolate Orange Cookies

4.6

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Cream butter and both sugars together in a mixing bowl until light and fluffy. Beat in egg and orange zest.
  3. 3 Stir flour, baking soda, and salt together in a separate bowl. Gradually mix flour mixture into butter mixture. Stir in white chocolate chips and walnuts. Drop tablespoonfuls of dough 2 inches apart onto ungreased baking sheets.
  4. 4 Bake for 10 to 12 minutes in the preheated oven.
  5. 5 Remove from the oven and cool briefly on the baking sheets before transferring to a wire rack to cool completely.

By Jennifer

Honey Drops
Dessert

Honey Drops

4.5

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease baking sheets.
  2. 2 In a medium bowl, cream butter and sugar until light and fluffy. Gradually blend in the egg yolk, orange zest, and honey. Sift together the flour, baking powder, salt, and mace; stir into the creamed mixture.
  3. 3 Drop cookie dough by teaspoonfuls about 2 inches apart onto the prepared cookie sheet. Flatten cookies with a fork dipped in flour. Brush lightly with egg white. Bake for 10 to 14 minutes in the preheated oven. Cool on wire racks after removing from oven.

By tawonda

Orange Chocolate Swirl Cheesecake
Dessert

Orange Chocolate Swirl Cheesecake

4.4

Prep
30 min
Cook
60 min
Total
90 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C). In a medium bowl, mix together the graham cracker crumbs, sugar and butter until well blended. Press into the bottom and 1 1/2 inches up the side of a 9 inch springform pan.
  2. 2 Bake for 10 minutes. In a metal bowl over a pan of simmering water, melt chocolate, stirring occasionally until smooth. Set aside to cool, but do not allow to harden.
  3. 3 In a medium bowl, mix together the cream cheese and 1 cup sugar until smooth. Mix in the eggs, one at a time on a low speed, or by hand. Gradually stir in the orange juice, and orange zest. Reserve 2 cups of the batter. Pour the remaining batter over the baked crust. Stir the melted chocolate into the reserved batter. Drop the chocolate batter by large spoonfuls onto the white batter. Use a knife to cut through the batter, and leave a swirling design.
  4. 4 Bake for 60 minutes in the preheated oven, or until the center is almost set. Run a spatula or thin knife around the edge of the pan while it is still warm, so the cake will not crack. Allow cake to cool completely before removing the sides of the pan. Refrigerate for at least 4 hours before serving.

By Eloise Liberty

Orange Pudding Cakes With Marmalade Drizzle
Dessert

Orange Pudding Cakes With Marmalade Drizzle

4.3

Prep
Cook
Total

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

Warm Berry Compote
Dessert American

Warm Berry Compote

4.9

Prep
5 min
Cook
95 min
Total
100 min

Instructions

  1. 1 Stir frozen berries, sugar, orange juice, and orange zest together in a slow cooker. Cover and cook on High until bubbling, about 1 1/2 hours.
  2. 2 Stir cornstarch and water together in a cup until fully dissolved. Stir into berry mixture. Cover again and cook until thickened, 5 to 10 minutes. Serve warm or at room temperature.

By cupcakeproject

Raisin Pie IV
Dessert

Raisin Pie IV

3.3

Prep
20 min
Cook
40 min
Total
60 min

Instructions

  1. 1 Preheat oven to 400 degrees F (200 degrees C).
  2. 2 In a medium saucepan, mix together lemon juice, lemon rind, orange juice, orange rind, 1 1/4 cup water, sugar, and raisins. Bring to a boil over low heat, stirring occasionally.
  3. 3 In a small bowl, mix flour and 1/2 cup water to a smooth paste. Slowly stir into raisin mixture. Cook an additional 5 minutes, stirring constantly. Pour mixture into pastry-lined pan. Cover with top crust. Seal edges and cut steam vents in top.
  4. 4 Bake in preheated oven for 40 minutes, until crust is golden brown.

By GINGER P

Pineapple Cranberry Salad
Dessert American

Pineapple Cranberry Salad

4.7

Prep
15 min
Cook
5 min
Total
170 min

Instructions

  1. 1 Drain and reserve syrup from pineapple, add water to equal 1 cup.
  2. 2 In a saucepan over medium heat bring pineapple juice to a boil, add gelatin and stir until dissolved. Remove from heat, add cranberry sauce, orange peel, orange juice, and lemon juice. Blend together and cool until slightly thickened.
  3. 3 Stir in pineapple and celery, turn into mold or 8-inch square pan. Chill until firm, about 2 hours.

By Patti R

Egg-Yolk Sponge Cake
Dessert

Egg-Yolk Sponge Cake

4.3

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 325 degrees F (165 degrees C).
  2. 2 Sift together twice: flour, baking powder, and salt. Pour back into sifter.
  3. 3 In a large mixing bowl beat egg yolks and whole eggs with an electric mixer until thick and lemon colored (about 5 minutes). Gradually add sugar, beating after each addition. This should take about 10 minutes.
  4. 4 Fold in orange rind, orange juice, and lemon extract. Sift dry ingredients into egg and sugar mixture and fold in. Do not stir or beat. Add boiling water and fold in quickly, just until liquid is blended. Pour batter into one ungreased 10 inch tube pan.
  5. 5 Bake at 325 degrees F (165 degrees C) for 60 to 65 minutes. Turn cake over in pan on a wire rack and let cake hang for 1 hour or until cool. Loosen cake sides from pan with a spatula and shake from pan. Dust top lightly with confectioner's sugar or frost with Orange Butter Frosting.

By Carol

Cranberry-Orange Shortbread Cookies
Dessert

Cranberry-Orange Shortbread Cookies

4.4

Prep
15 min
Cook
15 min
Total
275 min

Instructions

  1. 1 Mix together flour, salt, baking powder, and ginger in a small bowl.
  2. 2 Cream together butter and 1/2 cup sugar in a large bowl until light and fluffy. Mix in orange juice, orange zest, and vanilla extract until thoroughly incorporated. Add in 1/2 of the flour mixture and mix until just combined. Mix in remaining flour mixture until just combined. Stir in cranberries.
  3. 3 Form dough into a 9x2 1/2-inch rectangular log. Wrap dough in plastic wrap and refrigerate at least 4 hours or overnight.
  4. 4 Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
  5. 5 Remove dough from the refrigerator and cut into 1/4-inch thick slices. Place 1 inch apart on the prepared baking sheets and sprinkle the top of each cookie with a little additional white sugar.
  6. 6 Bake in the preheated oven until edges of cookies just begin to brown, 12 to 15 minutes. Allow cookies to cool 5 minutes on baking sheets before removing to a wire rack to cool completely.

By Kim