Orange Cooler In Shell Recipes

ORANGE ICEBOX COOKIES

Steps:

• in large bowl, cream butter and sugar.add egg and orange rind.mix well.
• sift together flour, salt and baking soda.
• add to creamed mixture --
• on a floured surface, knead dough till smooth --
• shape into 2 rolls about 1 1/2" in diameter.and flatten tops to make an oval shape.
• wrap in waxed paper and chill overnight.in refrigerator.
• preheat oven to 375* --
• grease and flour a cookie sheet.
• add food coloring to 1/4 cup granulated sugar.
• to make desired orange color.
• roll dough in colored sugar and slice 1/4" thick.
• arrange on cookie sheet and bake for 10-12 minutes.
• to prepare ICING:.
• mix powdered sugar and orange juice.
• brush cookies with icing --
• let cool.

ORANGE SORBET IN ORANGE SHELLS

Steps:

• cooking time is freeze time.
• with a sharp knife slice the top part of the oranges
• with a spoon scoop out the inside of the orange.
• if the bottom of the orange shell has a hole then seal it with some melted wax from a candle.
• set orange shells aside.
• now mix all ingredients in a saucepan and heat on medium hhigh heat until the mixture boils and sugar is dissolved.
• put in a cup or bowl and let chill in refrigerator or freezer.
• put in ice cream can and process as per manufacturer's directions.
• put sorbet in orange shells mounding slightly and cover with orange caps.
• place in freezer until firm about 2-3 hours.

ORANGE-CREAMSICLE COOLER

Steps:

• In blender, in batches if necessary, process orange sherbet, orange juice and sugar until smooth.
• Divide among tall glasses.
• Top each with 1 scoop vanilla ice cream; garnish with orange slices, if desired.

WATERMELON ORANGE COOLER

Steps:

• In blender, add ice cubes and crush or chop.
• Add waternelon cubes or chunks (about 3 - 2 inch slices without rind and blen to a puree slush.
• Add 2 cups orange juice.
• Taste. If you want more orange juice flavor, add the extra cup and blend.
• Serve in chilled glasses.

ORANGE COOLER

Steps:

• In a stainless steel or enameled saucepan, combine orange rind, sugar and water. Bring to a boil, stirring until the sugar is dissolved. Simmer for 5 minutes. Let the syrup cool and strain into a large bowl. Stir in bourbon, orange juice and lemon juice. Chill until cold. Transfer to a punch bowl set in a hollowed-out block of ice. Stir in champagne. Garnish the punch with cherries and orange slices.

MANGO ORANGE COOLER

Steps:

• Peel the mangoes and cut as much of the flesh off as you can.
• Add orange juice and ice and puree in food processor or blender until smooth.
• Add lime juice to taste.
• Pour into a pitcher over the ice cubes and let the foam settle a few moments, then thin with the sparkling water.
• Serve with a sprig of mint and/or a lime wedge. Enjoy!

ORANGE BAKED ALASKA

Steps:

• Scoop the orange sherbet into 6 balls and place them on a plate. Freeze until very firm, at least 4 hours.
• Slice the oranges in half across the center and cut around the edges with a small knife. Remove the fruit and membrane, reserving the fruit and peel shells. Chop the orange sections and place them in the bottoms of the shells.
• Preheat the oven to 450 degrees F (220 degrees C). In a clean glass or metal bowl, whip egg whites with an electric mixer until foamy. Mix in cream of tartar and gradually beat in the sugar while continuing to whip until stiff and glossy.
• Place the orange shells on a baking sheet and place a ball of sherbet into each one. Cover the sherbet with meringue, sealing to the edges of the orange peel.
• Bake for 5 minutes in the preheated oven, until browned. Remove and serve immediately.