Type what you have

Ingredients

• ✓ orange extract
• coffee
• milk
• heavy cream
• brown sugar
• cocoa powder
• vanilla extract
• cinnamon
• clove
• nutmeg

Instructions

1. 1 Stir coffee, milk, cream, brown sugar, cocoa powder, vanilla extract, orange extract, cinnamon, cloves, and nutmeg together in a large mug until smooth.

By magicdress

Ingredients

• ✓ orange extract
• milk
• vegetable oil
• salt
• egg
• white sugar
• orange zest
• all-purpose flour
• active dry yeast
• egg
• water
• anise extract
• food coloring
• anisette liqueur

Instructions

1. 1 Combine milk, oil, salt, orange extract, 2 room temperature eggs, sugar, orange zest, 4 cups flour, and yeast in a bread machine, in that order. Set to Dough cycle and start the machine; be sure to peek inside while dough is mixing and add additional flour as needed to create a soft, but not wet, dough.
2. 2 Transfer dough to an oiled bowl and let rise until doubled in size, about 1 hour.
3. 3 Meanwhile, bring a medium pot of water to a boil over medium-high heat. Reduce heat to a rapid simmer, add 4 whole eggs, and simmer for 6 minutes. Remove from heat and transfer eggs to a bowl of ice water to cool quickly.
4. 4 Punch risen dough down and turn onto a floured surface. Divide into 3 equal pieces. Roll each piece to form a 12-inch-long rope, about 1 1/2 inches thick. Braid pieces together, pinching the ends. Loop into a circle, pinch the ends to close, and place on a parchment paper-lined baking sheet. Remove eggs from the bowl of ice water, dry, and arrange evenly atop the braid. Push in gently, about 1/3 of the way down. Cover and let rise again, about 1 hour.
5. 5 Preheat the oven to 350 degrees F (175 degrees C).
6. 6 Whisk together remaining room temperature egg, 2 tablespoons water, and anise extract in a small bowl until well combined. Brush braid with egg wash, avoiding boiled eggs; otherwise, while baking, they will have cooked wash on them and won't dye nicely.
7. 7 Bake in the preheated oven, switching between another parchment-lined baking sheet every 10 minutes throughout baking time to prevent the bottom from getting too dark, until browned, about 30 minutes. Remove from the oven and let cool thoroughly, 20 to 30 minutes.
8. 8 Paint eggs on bread with liquid food dye. Be careful not to drip dye onto bread. Let dry for about 10 minutes. Brush bread with anisette liqueur and let dry before serving, about 5 minutes more.

By Sandi

Ingredients

• ✓ orange extract
• white chocolate
• cream cheese
• confectioners' sugar

Instructions

1. 1 Beat cream cheese into melted chocolate until well blended. Beat in confectioner's sugar until mixture is smooth. Stir in orange extract. Spread in an 8x8 inch dish and let set before cutting into squares. Store in refrigerator.

By BDE

Ingredients

• ✓ orange extract
• white whole wheat flour
• baking powder
• flax meal
• orange juice

Instructions

1. 1 Whisk flour, baking powder, and flax meal together in a bowl; stir orange juice and orange extract into flour mixture until batter is well-combined.
2. 2 Heat a lightly oiled griddle over medium-high heat, or an electric griddle to 375 degrees F (190 degrees C). Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

By Marie Angel Cat

Ingredients

• ✓ orange extract
• cream cheese
• egg
• sugar cookie mix
• orange food coloring
• dark chocolate chip

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
2. 2 Beat cream cheese in a bowl with an electric mixer until soft and fluffy. Beat in egg and orange extract until thoroughly combined. Mix in cookie mix, and then food coloring. Fold in chocolate chips.
3. 3 Drop tablespoonfuls of dough 2 inches apart on the prepared cookie sheets and pat gently to flatten.
4. 4 Bake in the preheated oven until the edges are light golden brown, 9 to 12 minutes, switching the racks halfway through. Remove to wire racks to cool.

By LOVEBREEZY

Ingredients

• ✓ orange extract
• brown sugar
• white sugar
• salt
• cream sherry
• orange zest
• butter
• walnut

Instructions

1. 1 Line a baking sheet with aluminum foil or parchment paper.
2. 2 Place the brown sugar, white sugar, salt, sherry, orange zest, and orange extract into a heavy saucepan, and stir until well combined. Bring to a boil over medium-low heat, stirring constantly; boil for 1 minute. Stir in the butter. Remove from heat, and stir in the walnut halves to coat with syrup.
3. 3 Spread the candied walnut halves out onto the prepared baking sheet, and allow to cool thoroughly, at least 1 hour. Break into bite-size chunks to serve.

By AntKathy

Ingredients

• ✓ orange extract
• yellow cake mix
• egg
• vanilla pudding mix
• vegetable oil
• mandarin orange segment
• whipped topping
• pineapple

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine cake mix, eggs, 1 package pudding mix, vegetable oil, orange extract, and mandarin oranges, and beat well for about 3 minutes.
3. 3 Bake in three 9-inch greased and floured round cake pans for 20 to 25 minutes in the preheated oven.
4. 4 Fold remaining package pudding mix and pineapple into whipped topping for frosting.
5. 5 Frost chilled cake and keep refrigerated until ready to serve.

By Roger

Ingredients

• ✓ orange extract
• almond milk
• orange juice
• arborio rice
• salt
• egg
• cream of coconut
• orange zest

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

Ingredients

• ✓ orange extract
• sugar
• heavy cream
• butter
• marshmallow creme
• white chocolate chip
• yellow food coloring
• red food coloring

Instructions

1. 1 Grease a 9 x 13 inch pan.
2. 2 In a medium saucepan over medium heat, combine sugar, cream and butter. Heat to soft ball stage, 234 degrees F (112 degrees C). Remove from heat and stir in marshmallow creme and white chocolate chips; mix well until the chips melt. Reserve 1 cup of mixture and set aside.
3. 3 To the remaining mixture add orange flavoring, yellow and red food coloring. Stir well and pour into prepared pan. Pour reserved cream mixture on top. Using a knife, swirl layers for decorative effect.
4. 4 Chill for 2 hours, or until firm, and cut into squares.

By Betty from Ohio

Ingredients

• ✓ orange extract
• white sugar
• butter
• egg yolk
• vanilla extract
• lemon extract
• all-purpose flour
• baking soda
• cream of tartar

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease or line baking sheets with parchment paper.
2. 2 Beat sugar and butter together in a bowl with an electric mixer until light and fluffy. Beat egg yolks, vanilla extract, lemon extract, and orange extract together in another bowl. Add egg yolk mixture to butter mixture; beat well.
3. 3 Sift flour, baking soda, and cream of tartar together in a bowl. Stir flour mixture into butter mixture until dough is well-blended. Roll dough into walnut-size balls and place on prepared baking sheets. Press dough balls to slightly flatten.
4. 4 Bake in the preheated oven until golden around the edges and set, 8 to 10 minutes.

By Terry White

Ingredients

• ✓ orange extract
• sugar
• cornstarch
• butter
• salt
• corn syrup
• water
• vanilla extract
• food coloring

Instructions

1. 1 In a large saucepan, stir together the sugar and cornstarch. Add the butter, salt, corn syrup and water; mix well. Bring to a boil over medium heat, stirring to mix in butter. Heat to 275 degrees F (134 degrees C), or until a small amount of syrup dropped from a spoon forms hard but pliable threads.
2. 2 Remove from heat, and stir in the vanilla, flavored extract and food coloring. Pour into a greased 8x8 inch baking dish. When cooled enough to handle, remove candy from the pan, and pull until it loses its shine and becomes stiff. Pull into ropes, and use scissors to cut into 1 inch pieces. Wrap each piece in waxed paper.

By Chocolate Moose

Ingredients

• ✓ orange extract
• cream cheese
• white sugar
• egg
• sour cream
• vanilla extract
• yellow food coloring
• red food coloring
• graham cracker crust

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Beat cream cheese and sugar together in a large bowl with an electric mixer until light and fluffy; add eggs and beat well. Beat sour cream and vanilla extract into cream cheese mixture until batter is smooth.
3. 3 Transfer one cup of the cream cheese mixture to a small bowl and stir in orange extract, yellow food coloring, and red food coloring until batter is smooth and orange.
4. 4 Pour uncolored batter into prepared graham cracker crust. Drop spoonfuls of orange batter over the top of the uncolored batter and run a knife through the orange batter to create a marbled effect.
5. 5 Bake in the preheated oven until the edges are firm and center is slightly loose, 30 to 35 minutes. Cool at room temperature for 1 hour. Cover cheesecake with plastic wrap and chill in the refrigerator, 8 hours to overnight.

By EatEverything

Ingredients

• ✓ orange extract
• grapefruit
• honey
• cilantro
• jicama
• pear
• orange
• apple
• mango

Instructions

1. 1 Cut the grapefruit in half, and set aside one half. Juice the remaining half, and combine with honey, cilantro, and orange extract. Set aside.
2. 2 Segment the reserved grapefruit, and combine with jicama, pears, oranges, apples, and mango in a large bowl. Pour cilantro dressing over the fruit, and stir to combine. Chill in the refrigerator for at least one hour before serving.

By SCHMATT

Ingredients

• ✓ orange extract
• applesauce
• sugar
• milk
• egg
• vanilla extract
• all-purpose flour
• poppy seed
• baking powder
• baking soda

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners.
2. 2 Beat applesauce, sugar, milk, eggs, vanilla extract, and orange extract together in a large bowl. Add flour, poppy seeds, baking powder, and baking soda; stir until batter is just-combined. Pour batter into prepared muffin cups.
3. 3 Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes.

By akdgurl

Ingredients

• ✓ orange extract
• orange cake mix
• orange flavored gelatin mix
• water
• water
• whipped topping
• vanilla pudding mix
• milk
• vanilla extract

Instructions

1. 1 Mix orange cake mix and bake in a 9x13 inch cake pan according to package directions. Let cake cool and poke holes in cake 1 inch apart with a fork.
2. 2 Mix the gelatin with the hot water and then add the cold water. Pour evenly over the cooled cake.
3. 3 Combine the whipped topping, instant vanilla pudding, milk, vanilla and orange extracts. Beat until thoroughly mixed and thickened. Spread evenly over the cake. Refrigerate cake for 1 hour before serving.

By shirleyo

Ingredients

• ✓ orange extract
• butter
• confectioners sugar
• egg
• orange zest
• all-purpose flour
• baking powder
• cherry
• pistachio nut
• vanilla confectioners' coating

Instructions

1. 1 In a medium bowl, cream together the butter and confectioners' sugar. Add egg, orange extract, and orange zest; mix until smooth. Sift together the flour and baking powder; stir into the creamed mixture. Then, stir in the dried cherries and chopped pistachios. Roll dough into a 10 inch long log about 2 1/2 inches in diameter, wrap in plastic or wax paper, and freeze for 2 hours. If dough is too difficult to form a log, refrigerate for 1 hour first.
2. 2 Preheat oven to 375 degrees F (190 degrees C). Grease two cookie sheets.
3. 3 Cut roll into 1/2 inch slices and place onto the cookie sheet. Bake for 10 to 12 minutes in the preheated oven. Cool on the cookie sheet 1 to 2 minutes before removing to cool on a wire rack. Use melted candy coating to drizzle a striped pattern on the cookies when they are completely cool.

By Cindy Carnes

Ingredients

• ✓ orange extract
• butter
• sugar
• egg yolk
• vanilla extract
• orange zest
• all-purpose flour
• cornmeal
• salt
• granulated sugar
• nutmeg

Instructions

1. 1 in a medium bowl, cream sugar and butter until fluffy. Add egg yolks, vanilla, orange extract, and orange zest. Cream well. Sift together the flour, cornmeal, and salt, and stir into the creamed mixture. Refrigerate dough until firm. For refrigerator cookies, roll dough into logs before refrigerating.
2. 2 Preheat oven to 350 degrees F (175 degrees C).
3. 3 Roll out cookie dough to 1/4 inch thickness. Cut out cookies with a cookie cutter and place on ungreased cookie sheets. For refrigerator cookies, slice logs into 1/4 inch slices. Sprinkle cookies with sugar and ground nutmeg. Bake for 8 to 10 minutes in the preheated oven. Edges should be golden brown. Remove cookies from pan to cool on a wire rack.

By Bev Austin

Ingredients

• ✓ orange extract
• sugar
• butter
• egg yolk
• vanilla extract
• yellow food coloring
• red food coloring
• all-purpose flour
• baking soda
• cream of tartar
• white chocolate chip

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease 2 cookie sheets.
2. 2 Combine sugar and butter in a large bowl; beat with an electric mixer until creamy. Beat in egg yolks, extracts, and food coloring. Stir in flour, baking soda, and cream of tartar. Add white chocolate chips.
3. 3 Form dough into balls and arrange on the prepared cookie sheets.
4. 4 Bake in the preheated oven until edges turn golden, 10 to 11 minutes. Do not overbake. Cool on the cookie sheets for 1 to 2 minutes before transferring to cooling racks.

By CVOELKEL

Ingredients

• ✓ orange extract
• orange cake mix
• egg
• ricotta cheese
• canola oil
• orange juice
• orange zest
• powdered sugar
• orange juice
• orange zest

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

Ingredients

• ✓ orange extract
• pineapple
• vanilla pudding mix
• red food coloring
• whipped topping
• miniature marshmallow
• pecan

Instructions

1. 1 Stir together pineapple, pudding mix, and orange extract in a medium bowl until well combined. Stir in food coloring until well mixed. Fold in whipped topping and mini marshmallows. Reserve 2 to 3 tablespoons pecans for topping; stir in remaining pecans until incorporated.
2. 2 Top with reserved pecans and chill for at least 1 hour in the refrigerator.

By Michelle Finley Baker

Ingredients

• ✓ orange extract
• ✓ orange extract
• all-purpose flour
• white sugar
• butter
• milk
• egg
• baking powder
• almond extract
• butter
• pecan
• white sugar
• nutmeg
• milk
• honey

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C); grease and flour a 9 inch square baking pan.
2. 2 Combine flour, 1/2 cup sugar, 1/2 cup butter or margarine, 1/3 cup milk, eggs, baking powder, 1/2 teaspoon orange extract , and almond extract until well mixed. Spread batter into prepared pan.
3. 3 To Make Topping: In a heavy 2 quart saucepan combine 1/2 cup butter or margarine, pecans, 1/4 cup sugar, honey, nutmeg, 1 tablespoon milk, and 1/2 teaspoon orange extract. Cook over medium heat, stirring occasionally, until mixture comes to a full boil . Continue cooking, stirring occasionally, for 2 or 3 minutes. Pour topping evenly over coffee cake.
4. 4 Bake 22 to 27 minutes, or until wooden pick inserted in center comes out clean.

By Brenda Benzar Butler

Ingredients

• ✓ orange extract
• all-purpose flour
• sugar
• baking powder
• baking soda
• salt
• orange peel
• orange juice concentrate
• water
• butter
• cranberry
• pecan

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

Ingredients

• ✓ orange extract
• egg white
• water
• vanilla extract
• orange liqueur
• coffee liqueur
• sugar
• cinnamon
• salt
• black pepper
• rosemary
• tangerine
• pecan half

Instructions

1. 1 Preheat oven to 300 degrees F (150 degrees C). Heavily butter a large metal baking sheet.
2. 2 Beat egg whites and water together in the bowl of a stand mixer until stiff peaks form. Add orange extract and vanilla extract; beat until incorporated, 1 minute.
3. 3 Mix sugar, cinnamon, salt, and black pepper together in a separate bowl; fold sugar mixture into egg white mixture until just incorporated. Fold in rosemary and tangerine zest until evenly mixed. Add pecans to the sugar-egg white mixture; toss to coat. Spread coated pecans in one layer onto the prepared baking sheet.
4. 4 Bake in the preheated oven, turning the baking sheet and stirring the pecans with a metal spoon every 8 to 10 minutes, until crispy and golden brown, 30 to 40 minutes. Transfer to a sheet of parchment paper to cool completely.

By itsshellebelle

Ingredients

• ✓ orange extract
• ✓ orange extract
• all-purpose flour
• ginger
• cinnamon
• clove
• salt
• sugar
• butter
• baking soda
• applesauce
• cream cheese
• vanilla extract
• confectioners' sugar
• crystallized ginger

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9x5-inch loaf pans.
2. 2 Combine flour, ground ginger, cinnamon, cloves, and salt in a bowl.
3. 3 Cream sugar and butter in a large bowl with an electric blender until light and fluffy; stir in 1 teaspoon orange extract. Mix baking soda into applesauce and stir into butter mixture. Add flour mixture and mix until batter is smooth. Pour batter into the prepared loaf pans.
4. 4 Bake in the preheated oven until a toothpick inserted into center of a loaf comes out clean, 40 to 50 minutes. Remove from pan and cool on a wire rack until cool, about 1 hour.
5. 5 Combine cream cheese, vanilla extract, and 1/2 teaspoon orange extract in a bowl; beat with an electric mixer until well combined. Beat in confectioners' sugar gradually. Spread frosting over cooled loaves. Decorate with crystallized ginger.

By Alegnia

Ingredients

• ✓ orange extract
• zucchini
• white sugar
• vegetable oil
• egg
• sour cream
• raisin
• cranberry
• apricot
• pecan
• all-purpose flour
• baking soda
• baking powder

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9x5-inch loaf pans.
2. 2 Shred zucchini and squeeze as much moisture out as possible. Continue until you have 2 cups squeezed, dried zucchini.
3. 3 Beat sugar, vegetable oil, and eggs together in a large bowl. Blend in zucchini, sour cream, and orange extract. Stir in raisings, cranberries, apricots, and pecans. Mix in flour, baking powder, and baking soda. Divide batter evenly between the prepared loaf pans.
4. 4 Bake in the preheated oven until a toothpick inserted in the centers comes out clean, about 60 minutes.

By Sue

Ingredients

• ✓ orange extract
• cooking spray
• white sugar
• corn syrup
• water
• food coloring
• confectioners sugar

Instructions

1. 1 Grease a cookie sheet with cooking spray.
2. 2 Stir white sugar, corn syrup, and water together in a medium heavy-bottomed saucepan. Cook, stirring, over medium heat until sugar dissolves, then bring to a boil.
3. 3 Without stirring, heat to 300 to 310 degrees F (149 to 154 degrees C), or until a small amount of syrup dropped into cold water forms hard, brittle threads.
4. 4 Remove from the heat and stir in flavored extract and food coloring. Pour onto the prepared cookie sheet. Dust top with confectioners' sugar.
5. 5 Let cool until hardened, about 15 minutes. Break into about 36 pieces and store in an airtight container.

By Judith Synesael

Ingredients

• ✓ orange extract
• all-purpose flour
• baking powder
• baking soda
• salt
• white sugar
• butter
• mandarin orange segment
• cranberry
• egg
• milk
• sour cream
• vanilla extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease two 8x4-inch loaf pans.
2. 2 In a large bowl, stir together flour, baking powder, baking soda, salt, and white sugar. Mix in melted butter until mixture looks crumbly. Stir in cranberries and oranges.
3. 3 In a separate bowl or large measuring cup, whisk together eggs, milk, sour cream, vanilla, and orange extract. Pour liquid ingredients into the bowl with dry ingredients and stir just until blended. Divide batter evenly between the prepared pans.
4. 4 Bake in the preheated oven until a toothpick inserted into the crown comes out clean, about 40 minutes. Cool in the pans for a while, then remove from the pans and place on wire racks to cool completely.

By ZETA426

Ingredients

• ✓ orange extract
• all-purpose flour
• baking soda
• salt
• sour cream
• rum extract
• almond extract
• lemon extract
• vanilla extract
• apricot brandy
• butter
• sugar
• egg

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube pan. Mix together the flour, baking soda and salt. Set aside.
2. 2 Combine the sour cream, rum flavoring, orange extract, almond extract, lemon extract, vanilla extract and apricot brandy. Set aside. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time. Beat in the flour mixture alternately with the sour cream and flavorings mixture, stirring just until incorporated.
3. 3 Pour batter into prepared pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

By Melissa

Ingredients

• ✓ orange extract
• clementine
• water
• yellow cake mix
• egg
• vegetable oil
• vanilla extract
• salt
• red food coloring
• chocolate fudge frosting
• clementine
• clementine

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease two 9-inch round cake pans.
2. 2 Finely grate zest from 2 clementines and set aside. Juice all 4 clementines into a measuring cup; add enough water to reach 1 cup.
3. 3 Pour clementine juice into a large bowl. Add zest, cake mix, eggs, oil, orange extract, vanilla extract, salt, and red food coloring. Blend with an electric mixer until batter is smooth, about 2 minutes. Divide batter into greased cake pans and smooth the top.
4. 4 Bake cakes in the preheated oven until a toothpick inserted into the centers comes out clean, 24 to 29 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack, about 30 minutes more.
5. 5 Transfer cakes to a flat surface. Carefully trim the tops of the cakes with a sharp knife to level them; cut each layer in half horizontally. Transfer one cake layer to a serving plate and spread with 1/2 cup of the frosting; top with another cake layer and 1/2 cup of frosting. Scatter chopped clementine over the frosting. Stack and frost third and fourth cake layers. Arrange clementine wedges around the perimeter of the top layer.

By BabkaGal

Ingredients

• ✓ orange extract
• cream cheese
• white sugar
• cornstarch
• egg
• sour cream
• butter
• vanilla extract
• lemon juice
• almond extract
• amaretto liqueur
• macaroon cookie
• butter

Instructions

1. 1 Preheat oven to 450 degrees F (230 degrees C). Wrap the outside of a 10 inch springform pan with foil.
2. 2 In a large bowl, beat together cream cheese, sugar and corn starch until smooth. Beat in eggs one at a time. Beat in sour cream and 1/2 cup melted butter. Stir in vanilla and orange extracts, lemon juice, almond extract and amaretto liqueur.
3. 3 To make crust: Combine macaroons and 2/3 cup melted butter. Blend thoroughly. Place most of the crust mixture in the bottom of the springform pan. Pour cheese mixture over crust, and sprinkle some crust mixture on top of batter.
4. 4 Place springform pan in a roasting pan, and set it in the oven. Fill roasting pan with water. Bake in preheated oven for 1 hour. Remove from oven and let set for 2 hours. Invert cheesecake so that the bottom becomes the top.

By Vicki Monte