Type what you have

Ingredients

• ✓ orange zest
• confectioners sugar
• butter
• orange liqueur

Instructions

1. 1 Beat confectioners' sugar and butter together in a large bowl until well combined. Stir in orange liqueur and orange zest. Beat until light and fluffy. Use to frost a cooled cake.

By Carol

Ingredients

• ✓ orange zest
• white sugar
• red wine
• cranberry
• cinnamon stick

Instructions

1. 1 Combine sugar and red wine in a medium saucepan; bring to a boil over medium heat. Add cranberries, orange zest, and cinnamon stick. Bring back to a boil, reduce heat, and simmer, stirring often, until most cranberries have burst, 10 to 15 minutes.
2. 2 Meanwhile, inspect six 4-ounce jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until relish is ready. Wash new, unused lids and rings in warm soapy water.
3. 3 Remove relish from heat; cool slightly. Pack relish into hot, sterilized jars. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly. Store in the refrigerator.

By Jansen

Ingredients

• ✓ orange zest
• persimmon
• sugar
• lemon juice
• nutmeg

Instructions

1. 1 Combine persimmon purée, sugar, lemon juice, orange zest, and nutmeg in a large saucepan over medium-high heat; bring to a boil and cook until slightly thickened, about 30 minutes.
2. 2 Pack jam into sterilized freezer jars or containers, filling to within ½ inch of tops. Run a clean knife or thin spatula around insides of jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Seal jars. Set jam aside to cool. Store jam in the freezer.

By Sara

Ingredients

• ✓ orange zest
• rhubarb
• white sugar
• water
• orange juice

Instructions

1. 1 Gather the ingredients.
2. 2 Combine rhubarb, sugar, water, orange juice, and orange zest in a saucepan over high heat; bring to a boil. Reduce heat to medium-low; cook, stirring occasionally, until thick, about 45 minutes. Jam will continue to thicken as it cools.
3. 3 Sterilize the jars and lids in boiling water for at least 5 minutes. Use a jelly funnel and soup ladle to pack jam into hot, sterilized jars, filling to within 1/4 inch of the top. Run a knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims with a moist paper towel to remove any food residue. Top with lids and screw rings on tightly.
4. 4 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2-inch space between the jars. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 5 minutes.
5. 5 Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

By CHOLLOW

Ingredients

• ✓ orange zest
• pear
• water
• sugar
• nutmeg
• orange juice

Instructions

1. 1 Gather all ingredients.
2. 2 Place pears into a large pot over medium heat; add just enough water to cover the bottom of the pot and keep them from sticking, about 1/2 cup. Cook until the pears are soft, about 30 minutes.
3. 3 Press pears through a sieve or food mill, and measure out 2 quarts of the pulp.
4. 4 Pour pear pulp and sugar into a large saucepan and stir to dissolve sugar. Stir in orange zest, nutmeg, and orange juice. Cook over medium heat until mixture is thick enough to mound in a spoon.
5. 5 When mixture begins to thicken, stir frequently to prevent scorching on the bottom. This process will take about 1 hour.
6. 6 Ladle pear butter into hot sterile jars, leaving 1/4 inch of headspace. Remove air bubbles by sliding a metal spatula around where the pear butter touches the glass. Wipe jar rims clean, and seal with lids and rings.
7. 7 Process for 10 minutes in a boiling water bath. The water should cover the jars by 1 inch. Check with your local extension for exact processing times for your area.
8. 8 Enjoy!

By SUNFLOWER71

Ingredients

• ✓ orange zest
• white sugar
• fruit pectin
• cardamom
• rhubarb
• navel orange

Instructions

1. 1 Inspect six half-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.
2. 2 Whisk sugar, pectin, and ground cardamom together in a small bowl.
3. 3 Combine rhubarb, orange zest, and orange segments in a wide, nonreactive 8-quart pot: stir in pectin mixture to combine. Bring to a vigorous boil over high heat. Reduce heat to medium-high and cook, stirring frequently and adjusting heat as needed to maintain a gentle boil, until reduced by at least one-third, 20 to 25 minutes.
4. 4 Pack jam into hot, sterilized jars, filling to within ¼ inch of tops. Run a clean knife or thin spatula around insides of jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
5. 5 Place a rack in the bottom of a large stockpot and fill halfway with water; bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
6. 6 Remove jars from stockpot; rest several inches apart, for 12 to 24 hours. Press center of each lid with a finger to ensure lid does not move up or down. Remove rings for storage and store in a cool, dark area.

By Marisa McClellan

Ingredients

• ✓ orange zest
• brown sugar
• mango chutney
• dijon mustard
• orange juice
• garlic

Instructions

1. 1 Combine brown sugar, mango chutney, Dijon mustard, orange juice, garlic, and orange zest in the bowl of a food processor; pulse until smooth.

By christina

Ingredients

• ✓ orange zest
• rhubarb
• prune plum
• white sugar
• orange juice
• water

Instructions

1. 1 Bring rhubarb, plums, sugar, orange juice, water, and orange zest to a boil in a saucepan over medium heat. Reduce the heat to medium-low and cook, stirring occasionally, until thick, about 45 minutes.
2. 2 Meanwhile, inspect six pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.
3. 3 Pack jam into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
4. 4 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 5 minutes.
5. 5 Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

By thowlett1959

Ingredients

• ✓ orange zest
• green tomato
• ginger
• white sugar
• lemon juice
• orange juice
• lemon zest
• salt

Instructions

1. 1 Combine tomatoes and ginger in the bowl of a food processor; pulse until blended, working in 3 to 4 batches.
2. 2 Place tomato mixture in a large Dutch oven. Stir in sugar, 2 tablespoons lemon juice, orange juice, lemon zest, orange zest, and salt until thoroughly combined. Bring to a boil over medium-high heat, stirring occasionally.
3. 3 Attach a candy thermometer to the side of the pan. Reduce heat to medium-low and cook, stirring occasionally, until mixture reaches a temperature of 215 degrees F to 220 degrees F (101 to 105 degrees C), 45 minutes to 1 hour.
4. 4 Remove jam from heat and stir in remaining 1 tablespoon lemon juice. Pack jam into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
5. 5 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
6. 6 Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area for up to 1 year.

By Pam Lolley

Ingredients

• ✓ orange zest
• olive oil
• rice vinegar
• orange juice
• mustard
• cumin
• red pepper flakes
• salt
• black pepper

Instructions

1. 1 Place olive oil, rice wine vinegar, orange zest, orange juice, Dijon mustard, cumin, and red pepper flakes into a jar with a screw top; season with salt and black pepper.
2. 2 Cover jar; shake vigorously to form a temporary emulsion, about 2 minutes.

By John Mitzewich

Ingredients

• ✓ orange zest
• water
• brown sugar
• red wine vinegar
• soy sauce
• ginger
• sriracha hot sauce
• white pepper
• cayenne pepper
• cornstarch

Instructions

1. 1 Combine water, brown sugar, vinegar, orange zest, soy sauce, ginger, Sriracha, white pepper, and cayenne pepper in a saucepan over medium heat; cook and stir until sugar is dissolved, 3 to 5 minutes.
2. 2 Whisk ½ cup orange sauce and cornstarch together in a small bowl until well blended and orange zest starts to dissolve.
3. 3 Increase heat; bring sauce to a slow boil, about 5 minutes. Stir cornstarch mixture into sauce, stirring occasionally, until thickened, 3 to 5 minutes. Cool before serving, about 3 minutes.

By duboo

Ingredients

• ✓ orange zest
• egg
• ricotta cheese
• vanilla extract
• cinnamon
• sugar
• whiskey

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Coat two 9-inch pie pans with vegetable oil cooking spray.
2. 2 Beat eggs in a large bowl. Mix in the ricotta cheese, vanilla, cinnamon, sugar, zest, and whiskey. Pour into prepared pans.
3. 3 Bake in preheated oven for 1 hour to 1 hour 15 minutes, until firm. Let cool, then refrigerate until cold.

By CLIFFYW

Ingredients

• ✓ orange zest
• ricotta cheese
• white sugar
• all-purpose flour
• egg
• cinnamon
• vanilla extract
• salt

Instructions

1. 1 Preheat oven to 300 degrees F (150 degrees C). Set rack in the middle of the oven. Butter and flour a 9 1/2 inch springform pan, and tap out excess flour.
2. 2 Place the ricotta in a large mixing bowl, and stir it as smooth as possible with a rubber spatula. Stir the sugar and flour together thoroughly into the ricotta. Stir in the eggs 1 at a time. Blend in the vanilla, cinnamon, orange zest, and salt. Pour batter into the prepared pan.
3. 3 Bake in the center of the oven for about 1 1/4 to 1 1/2 hours, until a light golden color. Make sure the center is fairly firm, and the point of a sharp knife inserted in the center comes out clean. Cool on a wire rack. It will sink slightly as it cools. Cover, and chill till serving time.

By Nicole

Ingredients

• ✓ orange zest
• white sugar
• egg
• olive oil
• orange juice
• all-purpose flour
• cornmeal
• baking powder
• salt

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Grease the bottom and sides of an 8-inch round cake pan; line with parchment paper. Grease top of paper.
3. 3 Beat 1 cup sugar, eggs, olive oil, and orange juice together in a large bowl until smooth; add flour, cornmeal, orange zest, baking powder, and salt. Use a whisk to lightly mix the wet and dry ingredients together. Pour the mixture into the prepared pan. Sprinkle remaining sugar over the top of the batter.
4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 35 minutes. Cool cake in the pan for 20 minutes. Run a knife along the inside edge of the pan to loosen cake. Invert pan onto a plate to remove cake from pan. Use plate to again invert the cake onto a cooling rack to cool completely.

By The Viking Bunny

Ingredients

• ✓ orange zest
• ricotta cheese
• confectioners' sugar
• egg
• vanilla extract
• almond extract
• rum extract
• lemon zest
• lemon juice

Instructions

1. 1 Preheat oven to 400 degrees F (205 degrees C). Grease and flour one 9 inch round springform or regular pan.
2. 2 Combine the ricotta, confectioners' sugar and eggs. Blend well. Stir in vanilla, almond extract, rum extract, lemon juice, lemon zest and orange zest. Beat by hand until smooth and creamy. Pour batter into the prepared pan.
3. 3 Bake at 400 degrees F (205 degrees C) for 40 minutes, until golden. Place on a rack and cool.

By LYNN SEVERNS

Ingredients

• ✓ orange zest
• all-purpose flour
• sugar
• baking powder
• salt
• almond
• egg
• vegetable oil
• almond extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a baking sheet.
2. 2 In a large bowl, stir together flour, sugar, baking powder, salt, almonds, and orange zest. Make a well in the center and add eggs oil, and almond extract. Stir or mix by hand until mixture forms a ball.
3. 3 Separate dough into 2 pieces and roll each one into a log, about 8 inches long. Place logs on a prepared baking sheet and flatten so they are about 3/4-inch thick. Bake in the preheated oven for 20 to 25 minutes. Cool slightly, and remove from baking sheets. Slice diagonally into 1/2-inch slices with a serrated knife. Set cookies on side back onto the cookie sheet and bake for 10 to 15 more minutes, turning over after half of the time. Finished cookies should be hard and crunchy.

By Karen

Ingredients

• ✓ orange zest
• all-purpose flour
• baking powder
• egg
• white sugar
• butter
• orange extract
• triple sec
• yellow food coloring
• red food coloring

Instructions

1. 1 Sift flour and baking powder together in a small bowl.
2. 2 Beat the eggs in a large bowl with an electric mixer on medium speed, adding sugar gradually until mixture thickens. Beat in melted butter gradually until well-blended. Stir in orange extract, triple sec, yellow food coloring, and red food coloring. Carefully stir in sifted flour and baking powder until batter is stiff and smooth. Fold in grated orange zest.
3. 3 Grease and preheat pizzelle baker according to manufacturer's instructions.
4. 4 Use a small ice cream scoop or tablespoon cookie scoop to drop batter onto the preheated pizzelle baker. Bake until browned, 30 to 40 seconds. Transfer to a cooling rack to cool completely.

By Lela

Ingredients

• ✓ orange zest
• all-purpose flour
• sugar
• milk
• olive oil
• orange juice
• egg
• baking powder
• vanilla extract
• nutmeg

Instructions

1. 1 Preheat oven to 360 degrees F (180 degrees C).
2. 2 Grease a 9x13-inch baking dish with butter.
3. 3 Mix flour, sugar, milk, olive oil, orange juice, orange zest, eggs, baking powder, vanilla extract, and nutmeg in a large bowl until batter is well combined.
4. 4 Pour batter into the prepared baking dish.
5. 5 Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 30 minutes. Let cool before serving.

By Candice

Ingredients

• ✓ orange zest
• butter
• sugar
• egg
• orange extract
• almond extract
• all-purpose flour
• baking powder
• baking soda
• salt
• dried cranberry

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.
2. 2 Beat butter and sugar together in a bowl until mixture is creamy. Beat in eggs, orange zest, orange extract, and almond extract.
3. 3 Whisk flour, baking powder, baking soda, and salt in a separate bowl; mix dry ingredients into moist ingredients to make a stiff dough. Mix sweetened cranberries into dough. Form dough into a ball, cut into halves, and shape each half into a log. Place logs onto prepared baking sheet.
4. 4 Bake in the preheated oven until the edges are lightly browned, 20 to 25 minutes. Let logs cool completely on wire racks.
5. 5 Cut logs into slices on a slight diagonal and lay the slices on the parchment-lined baking sheet. Bake biscotti until crisp and lightly golden brown, about 7 minutes.

By bubbles52793

Ingredients

• ✓ orange zest
• baby back rib
• fennel seed
• black pepper
• sugar
• garlic salt
• salt
• cayenne pepper
• brown sugar
• orange juice
• rice wine vinegar
• hot chile paste

Instructions

1. 1 Preheat the oven to 275 degrees F (135 degrees C). Line a baking sheet with aluminum foil.
2. 2 Combine fennel seeds, black pepper, sugar, garlic salt, kosher salt, and cayenne pepper in a small bowl.
3. 3 Place rib racks on the prepared baking sheet; cut several shallow slits in membranes along backs of ribs with a sharp paring knife. Rub spice rub on both sides of rib racks.
4. 4 Bake in the preheated oven for 1 1/2 hours. Flip and bake until a fork easily inserts between bones, 1 to 1 1/2 hours more. Cool completely, about 1 hour.
5. 5 Bring brown sugar, orange juice, vinegar, orange zest, and hot chili paste to a boil in a saucepan over medium heat. Reduce heat; simmer until reduced by half, about 5 minutes.
6. 6 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
7. 7 Cut rib racks into individual ribs; toss with glaze in a large bowl until evenly coated. Place ribs on the prepared baking sheet. Reserve any additional glaze in the bowl for basting.
8. 8 Bake in the preheated oven for 5 minutes. Flip, brush with remaining glaze, and bake until browned, 5 to 10 minutes more.

By John Mitzewich

Ingredients

• ✓ orange zest
• all-purpose flour
• salt
• baking powder
• baking soda
• egg
• white sugar
• olive oil
• milk
• honey
• powdered sugar

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Line the bottom of a springform pan with a round piece of parchment paper and generously grease with olive oil. Grease the sides of the pan with olive oil as well.
3. 3 Combine flour, salt, baking powder, and baking soda in a bowl; whisk together until evenly combined.
4. 4 Combine eggs, sugar, olive oil, milk, honey, and orange zest in a second bowl. Starting slowly at first, whisk together until mixture is smooth. Stir in flour mixture until everything is just mixed together and flour has disappeared. Do not overmix.
5. 5 Pour batter into the prepared pan and tap pan a few times against the work surface to remove any air bubbles.
6. 6 Bake in the preheated oven until the cake is browned on the surface and a wooden skewer inserted into the center of the cake comes out clean, 60 to 70 minutes. Make sure to not overbake.
7. 7 Transfer cake to a wire rack and allow to cool for 30 minutes. Loosen edge of the cake by running a knife around the sides of the pan. Remove from the pan and allow to cool completely, another 30 minutes. Dust with powdered sugar if desired.
8. 8 Serve and enjoy!

By John Mitzewich

Ingredients

• ✓ orange zest
• cornish game hen
• white wine vinegar
• vegetable oil
• rosemary
• orange juice
• garlic
• egg
• calabrian hot chili sauce
• salt
• anchovy
• salt

Instructions

1. 1 Lay a game hen breast-side down on a work surface; use kitchen shears or a sharp knife to cut the backbone out of game hen, cutting through each side of the bone from top to bottom. Remove the backbone. Use a sharp knife to slice through the cartilage of the breastbone. Flip game hen breast-side up, flatten bird lightly with your hands, and twist the wing tips underneath the wings. Repeat with remaining game hen.
2. 2 Place white wine vinegar, vegetable oil, rosemary, orange juice, garlic, egg, Calabrian chili sauce, orange zest, kosher salt, and anchovy fillet into a blender. Pulse several times to combine; blend until marinade is smooth and creamy.
3. 3 Place game hens into a resealable heavy plastic bag and pour in marinade. Squeeze out air, seal the bag, and refrigerate for at least 4 hours but preferably 8 hours to overnight.
4. 4 Preheat an outdoor grill for medium heat and lightly oil the grate.
5. 5 Remove game hens from marinade, reserving marinade. Dry birds on paper towels. Season breast sides with salt.
6. 6 Place game hens breast-side down onto the preheated grill and cook until skin shows browned grill marks, about 5 minutes; rotate hens 45 degrees and grill for 5 more minutes to make crosshatch grill marks.
7. 7 Flip game hens onto their backs, brush with reserved marinade, and grill with the lid on for 5 minutes. Brush hens with more marinade. Repeat, cooking for 5 minutes, then brushing with more marinade, until game hens are deep golden brown and an instant-read meat thermometer inserted into the thickest part of a thigh reads 160 degrees F (71 degrees C), about 35 more minutes. Flip hens breast-side down, brush once more with marinade, and cook with the lid closed until marinade has glazed onto chicken, about 5 more minutes.
8. 8 Transfer hens to a serving platter and let rest for about 5 minutes before serving.

By John Mitzewich

Ingredients

• ✓ orange zest
• orange juice concentrate
• water
• butter
• all-purpose flour
• walnut
• sugar
• raisin
• salt
• powdered sugar
• milk
• candy sprinkle

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

Ingredients

• ✓ orange zest
• whole wheat flour
• baking powder
• cinnamon
• ginger
• allspice
• clove
• black pepper
• butter
• sugar
• brown sugar
• molasses
• egg

Instructions

1. 1 Preheat pizzelle baker according to manufacturer's instructions.
2. 2 Mix whole wheat flour, baking powder, cinnamon, ginger, allspice, cloves, and black pepper together in a large bowl.
3. 3 Melt butter in a large saucepan over medium heat. Remove from heat. Stir white sugar, brown sugar, molasses, and orange zest into saucepan until well-combined. Add 1/2 of the flour mixture, stirring until smooth. Add eggs; mix until smooth. Stir in remaining flour mixture, mixing until batter is smooth.
4. 4 Drop spoonfuls of batter onto the preheated pizzelle baker. Bake until browned, about 1 1/2 minutes.

By sueb

Ingredients

• ✓ orange zest
• white sugar
• egg
• milk
• olive oil
• butter
• vanilla extract
• all-purpose flour
• baking powder
• salt
• lemon zest
• grape

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C) with rack in center position. Generously butter and flour a 9-inch springform pan, tapping out any excess flour.
2. 2 Whisk sugar and eggs together in the bowl of a stand mixer fitted with the whisk attachment until thick and lemon-colored, about 3 minutes. Whisk in milk, olive oil, melted butter, and vanilla extract until blended.
3. 3 Sift 1 ½ cups flour, baking powder, and salt into a large bowl; toss in lemon zest and orange zest until evenly coated. Stir flour mixture into sugar mixture with a wooden spoon until thoroughly blended. Scrape down the sides of the bowl; stir once more. Set batter aside to allow flour to absorb liquids, about 10 minutes.
4. 4 Stir 7 to 8 ounces grapes into batter until incorporated; spoon batter into the prepared cake pan and smooth top with a spatula.
5. 5 Bake in the preheated oven for 15 minutes. Sprinkle reserved grapes over top. Continue baking until top is a deep golden brown and cake feels quite firm when pressed with a fingertip, about 40 minutes more. Cool on a wire rack for 10 minutes.
6. 6 Run a knife along sides of the pan to loosen cake. Release and remove sides of springform pan, leaving cake on the pan base. Cool to room temperature. Cut into thin wedges to serve.

By MARBALET

Ingredients

• ✓ orange zest
• water
• whole wheat berry
• egg
• sugar
• ricotta cheese
• candied fruit
• lemon zest
• vanilla extract
• cinnamon
• butter
• salt
• pastry
• confectioners' sugar

Instructions

1. 1 Bring water to a boil in a large saucepan over medium low heat; pour in wheat and boil for 40 minutes.
2. 2 Meanwhile, beat eggs in a large bowl with an electric mixer while gradually adding in 1 cup sugar. Mix in ricotta, candied fruit, orange zest, lemon zest, vanilla extract, and cinnamon.
3. 3 When wheat is ready, drain in a colander and rinse with warm water. Place 3/4 cup of cooked wheat in a small bowl; stir in butter and salt until butter is melted, then stir wheat mixture into ricotta mixture along with remaining cooked wheat berries.
4. 4 Preheat the oven to 375 degrees F (190 degrees C).
5. 5 Line two 9-inch pie pans with pastry. Cut remaining pastry into 1/2-inch wide strips for tops of pies. Spoon 1/2 of the filling into each pan; cover with pastry strips to form a lattice pattern. Crimp edges.
6. 6 Bake in the preheated oven until crust is golden brown, about 45 minutes. Sprinkle each pie with 1 tablespoon sugar and allow to cool at room temperature. Chill overnight before serving.

By PAMSTER2

Ingredients

• ✓ orange zest
• fig
• raisin
• walnut
• honey
• cinnamon
• semi-sweet chocolate chip
• orange marmalade
• all-purpose flour
• white sugar
• baking powder
• shortening
• egg
• milk
• vanilla extract

Instructions

1. 1 Grind the figs, raisins, orange zest and walnuts in a food processor, blender or food grinder. If the mixture is too thick, a couple of tablespoons of water can be added. Gradually blend in the honey, cinnamon, chocolate chips and orange marmalade. Set aside. Preheat the oven to 400 degrees F (200 degrees C). Grease two baking sheets.
2. 2 In a large bowl, combine the flour, sugar and baking powder. Cut in the shortening until the mixture resembles coarse crumbs. Stir in the eggs, milk and vanilla until the mixture can be gathered into a ball. Turn the dough out onto a lightly floured surface, and roll out to 1/4 inch thickness. Cut the dough into strips that are 4 inches wide. Spread filling onto one half of each strip lengthwise. Fold the dough over to cover and seal the edges by pressing on them with the tines of a fork. Slice the filled strips crosswise at an angle about every inch or so. This will make diamond shapes. Place the cookies onto the prepared cookie sheet.
3. 3 Bake for 15 to 20 minutes in the preheated oven, until golden brown. Remove from the baking sheet to cool on wire racks. Glaze with your favorite confectioners' glaze and top with sprinkles for added festivity.

By Patti-Bigtime

Ingredients

• ✓ orange zest
• all-purpose flour
• semolina flour
• baking powder
• butter
• white sugar
• egg
• orange juice
• vanilla extract
• brandy
• almond
• almond
• almond
• brandy

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9x13-inch baking pan. Sift together the flour, semolina flour, and baking powder. Set aside.
2. 2 Cream the butter and sugar until light and fluffy. Add the egg yolks one at a time, beating well after each addition, until incorporated. Stir in the orange juice, orange zest, vanilla extract, and brandy.
3. 3 Beat the egg whites in a clean, dry bowl until medium peaks form. Fold 1/3 of the beaten egg whites into the butter-sugar-egg yolk mixture until combined. Gently stir in 1/3 of the flour mixture. Continue adding the remaining egg whites alternately with the flour, folding in until just combined.
4. 4 Stir in the coarsely chopped and finely chopped almonds. Pour batter into the prepared baking pan and sprinkle with sliced almonds.
5. 5 Bake in preheated oven for 30 minutes. Reduce the heat to 350 degrees F (175 degrees C) and bake until a toothpick inserted into the center of the cake comes out clean, about 15 minutes. Remove from oven and sprinkle with the tablespoon of brandy, if desired. Allow to cool completely before serving.

By sapphireml

Ingredients

• ✓ orange zest
• water
• active dry yeast
• all-purpose flour
• milk
• white sugar
• egg
• egg yolk
• vanilla extract
• butter
• candied mixed fruit
• lemon zest
• butter
• egg yolk
• cream
• paper panettone mold

Instructions

1. 1 To make sponge, warm a small bowl by rinsing it with hot water. Pour in warm water and sprinkle 1 package yeast on it. Let stand until yeast has dissolved. Stir in 1/2 cup flour, cover with plastic wrap, and let stand 30 minutes, or until doubled.
2. 2 Sprinkle remaining yeast over warm milk. Let stand until dissolved. Beat together sugar, eggs, egg yolks, and vanilla. Stir in milk-yeast mixture. Add sponge and stir until well incorporated.
3. 3 Combine butter and remaining 3 ½ cups flour until crumbly. Slowly pour in egg mixture and beat on high speed 3 to 4 minutes, until dough is elastic looking and long strands form. Beat in fruit and zests.
4. 4 Turn dough into oiled bowl, cover with plastic wrap, and leave in a warm place to rise until doubled, about 2 to 3 hours.
5. 5 Brush inside of three 7 x 4-inch paper molds with melted butter. Turn dough out onto a lightly floured work surface and knead a few times to deflate.
6. 6 Divide dough into 3 pieces. Roll each piece into a ball and drop into prepared molds; place on a baking sheet about 4-inches apart and cover loosely with plastic wrap. Let rise in a warm place until doubled again, about 2 hours.
7. 7 Preheat the oven to 400 degrees F (200 degrees C). Cut an X in top of each loaf with oiled scissors. Combine egg yolk with cream. Brush tops of loaves lightly with egg wash.
8. 8 Place baking sheet with loaves in bottom 1/3 of preheated oven. After 10 minutes, lower heat to 375 degrees F (190 degrees C). Continue to bake for 30 more minutes; if tops get too brown, cover with foil. Loaves are done when a wooden skewer inserted into centers comes out clean. Cool on wire rack.

By Stephanie

Ingredients

• ✓ orange zest
• water
• white rice
• raisin
• all-purpose flour
• sugar
• butter
• egg yolk
• ice water
• milk
• sugar
• white sugar
• ricotta cheese
• orange flower water
• vanilla extract
• cinnamon

Instructions

1. 1 Bring 2 cups water to a boil in a saucepan; stir in rice. Reduce heat, cover, and simmer until rice is tender, about 20 minutes. Set aside off heat.
2. 2 Meanwhile, place raisins in a small saucepan; cover with boiling water. Cook over low heat until raisins plump, about 10 minutes. Drain. Set aside.
3. 3 Combine flour and ⅓ cup superfine sugar in the bowl of a food processor; add butter and pulse until mixture looks like cornmeal. Pulse in 1 egg yolk; pulse in ice water, 1 tablespoon at a time, until dough holds together when squeezed. Wrap dough in plastic wrap; refrigerate at least 2 hours.
4. 4 Combine cooked rice, milk, orange zest, and 1 tablespoon white sugar in a medium saucepan over low heat, stirring frequently, until filling is thick and creamy. Remove from heat.
5. 5 Whisk remaining 3 egg yolks and ⅓ cup white sugar together in a large bowl; gradually add hot rice mixture, 1 cup at a time, whisking constantly. Stir in raisins, ricotta cheese, orange flower water, vanilla, and cinnamon. Cool filling to room temperature.
6. 6 Preheat the oven to 350 degrees F (175 degrees C).
7. 7 Roll ¾ dough into an 11-inch circle; place into the bottom and up the sides of a 9-inch springform pan. Cover dough lightly with plastic wrap and refrigerate. Roll out remaining ¼ dough into a 10-inch circle. Cut into lattice strips. Set aside.
8. 8 Beat 4 egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Fold ⅓ whites into rice filling to lighten, then quickly fold in remaining ⅔ whites until no streaks remain.
9. 9 Pour filling into dough-lined pan. Start with the longest lattice dough strips and lay the first 2 in an X in the center of the pie. Alternate horizontal and vertical strips, weaving them in an over-and-under pattern. Use the shortest strips for the edges of the lattice. Seal lattice strips to bottom of pastry edges.
10. 10 Bake in the preheated oven until pastry is golden brown, about 1 hour. Cool about 4 hours. Refrigerate until ready to serve.

By LINDASLUSCIOUSPIES