Special Oranges Recipes

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ORANGE BUNDT CAKE



Orange Bundt Cake image

Orange Bundt Cake is an easy fruity spring cake bursting with fresh orange flavor made with butter and buttermilk for a rich pound cake texture.

Provided by Sabrina Snyder

Categories     Dessert

Time 1h35m

Number Of Ingredients 12

3 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
1 cup unsalted butter (, softened)
2 cups sugar
4 large eggs
2 oranges (, zested)
2 teaspoons vanilla extract
1/4 cup orange juice
3/4 cup buttermilk
1/4 cup powdered sugar (, for dusting)

Steps:

  • Preheat oven to 350 degrees and spray a 10 cup bundt pan with baking spray.
  • Sift together the flour, baking powder, baking soda, and salt.
  • Add the butter and sugar to your stand mixer on medium speed until lightened in color and fluffy, about 3 minutes.
  • Add in the eggs one at a time, then add the vanilla extract and orange zest.
  • In a bowl, combine orange juice and buttermilk.
  • To your stand mixer, on the lowest speed setting add in half of the orange juice mixture, then half the flour mixture.
  • Add in the the remaining of the orange juice mixture and the remaining flour until just combined.
  • Pour the batter into you bundt cake pan and bake 50-55 minutes.
  • Let cake cool at least 20 minutes before removing from bundt pan.

Nutrition Facts : Calories 340 kcal, Carbohydrate 52 g, Protein 4 g, Fat 13 g, SaturatedFat 8 g, Cholesterol 73 mg, Sodium 210 mg, Fiber 1 g, Sugar 33 g, ServingSize 1 serving

ULTIMATE SEVILLE ORANGE MARMALADE



Ultimate Seville orange marmalade image

The original, and classic, English marmalade, as made famous by Paddington Bear

Provided by Good Food team

Categories     Breakfast, Condiment

Time 4h

Yield Makes about 4.5kg/10lb

Number Of Ingredients 3

1.3kg Seville orange
2 lemons , juice only
2.6kg preserving or granulated sugar

Steps:

  • Put the whole oranges and lemon juice in a large preserving pan and cover with 2 litres/4 pints water - if it does not cover the fruit, use a smaller pan. If necessary weight the oranges with a heat-proof plate to keep them submerged. Bring to the boil, cover and simmer very gently for around 2 hours, or until the peel can be easily pierced with a fork.
  • Warm half the sugar in a very low oven. Pour off the cooking water from the oranges into a jug and tip the oranges into a bowl. Return cooking liquid to the pan. Allow oranges to cool until they are easy to handle, then cut in half. Scoop out all the pips and pith and add to the reserved orange liquid in the pan. Bring to the boil for 6 minutes, then strain this liquid through a sieve into a bowl and press the pulp through with a wooden spoon - it is high in pectin so gives marmalade a good set.
  • Pour half this liquid into a preserving pan. Cut the peel, with a sharp knife, into fine shreds. Add half the peel to the liquid in the preserving pan with the warm sugar. Stir over a low heat until all the sugar has dissolved, for about 10 minutes, then bring to the boil and bubble rapidly for 15- 25 minutes until setting point is reached.
  • Take pan off the heat and skim any scum from the surface. (To dissolve any excess scum, drop a small knob of butter on to the surface, and gently stir.) Leave the marmalade to stand in the pan for 20 minutes to cool a little and allow the peel to settle; then pot in sterilised jars, seal and label. Repeat from step 3 for second batch, warming the other half of the sugar first.

SPECIAL FRUIT SALAD



Special Fruit Salad image

Dress up a sweet fruit salad with this drizzle of citrusy flavor.-Alice Orton in Big Bear Lake, California.

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 2 servings.

Number Of Ingredients 13

1 snack-sized cup (4 ounces) pineapple tidbits
1/3 cup chopped apple
1/3 cup cubed cantaloupe
10 green grapes, halved
6 fresh strawberries, quartered
1 medium kiwifruit, peeled and sliced
DRESSING:
2 tablespoons mayonnaise
2 tablespoons sour cream
1-1/2 teaspoons sugar
1 teaspoon orange juice
1/4 teaspoon lemon juice
1/4 teaspoon grated lemon or orange zest

Steps:

  • Drain pineapple, reserving 1 teaspoon juice. In a salad bowl, combine the pineapple, apple, cantaloupe, grapes, strawberries and kiwi. In a small bowl, combine the dressing ingredients; add reserved pineapple juice and mix well. Refrigerate fruit and dressing until chilled. Just before serving, pour dressing over fruit and toss to coat.

Nutrition Facts : Calories 136 calories, Fat 2g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 140mg sodium, Carbohydrate 28g carbohydrate (22g sugars, Fiber 4g fiber), Protein 3g protein.

SUMMER SPECIAL SHRIMP AND FRUIT FRIED RICE



Summer Special Shrimp and Fruit Fried Rice image

This light and easy recipe is ideal for a weeknight meal, or anytime you have leftover rice. Serve hot with a chilled cucumber and tomato salad.

Provided by keka1980

Categories     Main Dish Recipes     Rice     Fried Rice Recipes

Time 1h

Yield 2

Number Of Ingredients 13

1 tablespoon vegetable oil, divided
2 eggs, beaten
½ pound peeled and deveined medium shrimp
1 (1 inch) piece fresh ginger root, minced
2 red onions, sliced
3 green chile peppers, chopped
⅔ cup fresh pineapple, diced
½ cup orange segments
6 walnuts, chopped
2 cups cold, cooked white rice
1 tablespoon soy sauce
2 tablespoons chopped fresh cilantro
salt and pepper to taste

Steps:

  • Heat 1 teaspoon of the vegetable oil in a wok over medium-high heat. Pour in the onions, and cook until just set; set aside. Increase the heat to high, and pour another 1 teaspoon of oil to the wok. Stir in the shrimp, and cook until the shrimp turn pink, and are no longer translucent in the center, about 3 minutes; set aside.
  • Wipe out the wok, and heat the remaining teaspoon of oil over high heat. Stir in the ginger, and cook quickly for a few seconds until the ginger begins to turn golden brown. Stir in the onion and chile peppers; cook for a minute or two until the onions begin to soften and turn brown around the edges. Add the pineapple and oranges, and gently cook until the pineapple is hot.
  • Stir in the rice, walnuts, and soy sauce. Stir for a few minutes until the rice is hot. Fold in the egg, shrimp, and cilantro. Season to taste with salt and pepper, and cook to reheat.

Nutrition Facts : Calories 590.8 calories, Carbohydrate 76.1 g, Cholesterol 358.6 mg, Fat 17.5 g, Fiber 6 g, Protein 33.9 g, SaturatedFat 3.4 g, Sodium 732.3 mg, Sugar 18.6 g

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