Orange Cornmeal Coins Recipes

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GLAZED LEMON-ORANGE CORNMEAL COOKIES



Glazed Lemon-Orange Cornmeal Cookies image

This is a wonderful tasting cookie, great for those Church gatherings, and family get-togethers, something just a little different - got the recipe from America's Test Kitchen

Provided by Chef mariajane

Categories     Dessert

Time 16m

Yield 24 cookies

Number Of Ingredients 14

3/4 cup granulated sugar
1 tablespoon lemon zest, grated
1 tablespoon orange zest, grated
2 tablespoons lemon juice
1 1/2 cups unbleached all-purpose flour
1/4 cup cornmeal
1/4 teaspoon table salt
1/4 teaspoon baking powder
12 tablespoons unsalted butter, cold cut into 1/2 inch cubes
1 large egg yolk
1/2 teaspoon vanilla
1 tablespoon cream cheese, softened
2 tablespoons lemon juice
1 1/2 cups confectioners' sugar

Steps:

  • The dough formed into a log, wrapped in parchment paper, and then in plastic wrap, will keep in the refrigerator for up to three days or in the freezer for up to two weeks. The cookies are best eaten the day they are glazed.
  • FOR THE COOKIES:.
  • Adjust oven racks to upper-middle and lower-middle positions; heat oven to 375°F.
  • IN food processor, process granulated sugar, orange zest, and lemon zest until sugar looks damp and zest is thoroughly incorporated, about 30 seconds. Add flour, cornmeal, salt, and baking powder; pulse to combine, about 10 one-second pulses. In measuring cup or small bowl, beat together lemon juice, egg yolk, and vanilla with fork to combine. With machine running, add juice/yolk mixture in slow, steady stream (process should take about 10 seconds); continue processing until dough begins to form a ball, 10-15 seconds longer.
  • Turn dough and any dry bits onto counter; working quickly, gently knead together to ensure that no dry bits remain and dough is homogenous. Shape dough into log about 10 inches long and 2 inches in diameter, wrap in parchment, and twist parchment to seal. Chill dough until firm and cold, about 45 minutes in freezer or 2 hours in refrigerator.
  • Line 2 baking sheets with parchment paper. Remove dough log from wrapping and , using sharp chef's knife, slice dough into rounds, 3/8 inch thick; place on prepared baking sheets, spacing them about 1-inch apart. Bake until centers of cookies just befin to color and edges are golden brown, 14-16 minutes, rotating sheets front to back and top to bottom halfway through baking time. Cool cookies on baking sheet about 5 minutes; using wide metal spatula, transfer cookies to wire rack and cool to room temperature before glazing.
  • FOR THE GLAZE:.
  • Whisk cream cheese and lemon juice in medium nonreactive bowl until no lumps remain. Add confectioners'sugar and whisk until smooth.
  • TO GLAZE THE COOKIES:
  • When the cookies have cooled, working one at a time, spoon scant teaspoon glaze onto each cookie and spread evenly with back of spoon. Let cookies stand on wire rack until glaze is set and dry, about 1 hour.

OLIVE OIL ORANGE CORNMEAL CAKE



Olive Oil Orange Cornmeal Cake image

Not your average cake, but delicious nonetheless! The texture of the cornmeal and the uncommon flavor of the oil and the orange make this cake a wonderfully flavorful 'lighter side' option to the cakes usually enjoyed by Americans.

Provided by The Viking Bunny

Categories     World Cuisine Recipes     European     Italian

Time 1h15m

Yield 8

Number Of Ingredients 9

1 ⅓ cups white sugar, divided
2 large eggs, beaten
½ cup olive oil
½ cup orange juice
1 ¼ cups all-purpose flour
½ cup finely ground yellow cornmeal
zest from 1 orange
2 teaspoons baking powder
1 teaspoon salt

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Grease the bottom and sides of an 8-inch round cake pan; line with parchment paper. Grease top of paper.
  • 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.
  • 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.

Nutrition Facts : Calories 377.4 calories, Carbohydrate 57.3 g, Cholesterol 46.5 mg, Fat 15.1 g, Fiber 1 g, Protein 4.3 g, SaturatedFat 2.3 g, Sodium 431.5 mg, Sugar 34.9 g

ORANGE CORNMEAL CAKE



Orange Cornmeal Cake image

This is sort of a cross between a coffee cake and cornbread with a light orange flavor. Unexpectedly good. Light, moist, and not too sweet. And very easy to make.

Provided by Mercy

Categories     Dessert

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 11

1/2 cup olive oil, plus more for the pan
2 large eggs
1 cup sugar, plus
1/3 cup sugar, for the topping
1/2 cup orange juice (or dry white wine)
1 1/4 cups all-purpose flour
1/2 cup yellow cornmeal
2 teaspoons baking powder
1 teaspoon salt
1 finely grated orange, zest of
orange section, for serving

Steps:

  • Preheat oven to 375°F Brush bottom and sides of an 8-inch round cake pan with oil; line bottom with a round of wax or parchment paper, and brush paper with oil.
  • In a large bowl, whisk together oil, eggs, 1 cup sugar, and orange juice until smooth. Add flour, cornmeal, baking powder, salt, and orange zest; whisk gently to combine.
  • Pour batter into prepared pan; sprinkle top evenly with remaining 1/3 cup sugar (topping will be thick). Bake until cake begins to pull away from sides of pan and a tester inserted in center comes out clean, 35-40 minutes.
  • Cool in pan 20 minutes. Run a knife around edge of cake; invert cake gently onto a plate, and remove parchment paper. Re-invert cake onto a rack to cool completely. Serve with orange segments, if desired.

Nutrition Facts : Calories 372.9, Fat 15.2, SaturatedFat 2.3, Cholesterol 52.9, Sodium 402.4, Carbohydrate 56.1, Fiber 1.1, Sugar 34.8, Protein 4.3

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