Sweet Orange Butter Recipes

SWEET BUTTER

Steps:

• In a medium mixing bowl, combine butter and sugar until well combined.
• Refrigerate until use. Bring to room temperature to serve.

SWEET ORANGE BUTTER

Steps:

• Put all ingredients in bowl and mix until all ingredients are combined.
• Spoon into one or several jars or containers and refrigerate.
• NOTE: This is best made with REAL butter not margarine.

ORANGE BUTTER

Steps:

• In a bowl combine ingredients.
• Mix well. If using half orange as serving bowl fill now.
• Serve at room temperature.

SWEET ORANGE CHICKEN II

Steps:

• Place chicken into a Dutch oven or large saucepan. Stir together the orange marmalade and orange juice; pour over chicken. Sprinkle in the cranberries.
• Bring to a boil over medium heat, and cook for 30 to 40 minutes, or until chicken is no longer pink, and the juices run clear. Check occasionally, and add more orange juice if necessary.

ORANGE BUTTER

Steps:

• In a food processor, pulse butter and marmalade until blended. Refrigerate for up to 1 month.

ORANGE CAKE

Steps:

• Preheat oven to 350°F/180°C. Grease a 12-cup (10-inch) Bundt pan or two standard loaf pans (either 9 x 13 inch pans or 8½ x 4½ inch pans for taller cakes) and set aside.
• In a medium bowl whisk together flour and baking powder. Set aside.
• In a mixer bowl fitted with whisk attachment, whisk together eggs and sugar on high speed until pale and fluffy, about 5 minutes. On low speed and with the mixer running, add oil slowly until combined. Add orange juice, zest, and vanilla extract and keep whisking slowly until combined. Add flour mixture and whisk just until combined. Don't overmix.
• Pour batter into prepared pan/pans. Bake for 50-60 minutes for the bundt pan or 40-50 minutes for the loaves or until a toothpick inserted into the center of the cake comes out clean. If the top is browning quickly while baking, cover loosely with aluminum foil. Allow cake/cakes to cool completely on a wire rack.
• Store cake in an airtight container in the refrigerator for up to 5 days. For the best moist texture, the cake is best served at room temperature. This cake freezes well so if you make two loaves, cover well, and freeze one of them in the freezer for up to 2 months, then thaw overnight in the fridge

SWEET ORANGE SAUCE

Steps:

• Whisk together the dry ingredients and set aside. Combine the water and the orange juice concentrate in a small saucepan over medium heat. Whisk them together and then add the dry ingredients.
• Cook the mixture, stirring frequently until the sauce is clear and thickened. This should take about 8-10 minutes. Remove from the heat and stir in the butter. Serve warm.

SWEET BUTTER

Steps:

• Place the butter into a bowl, and stir together with brown sugar, honey, cinnamon, nutmeg, and ginger until the mixture is completely blended.

SWEET ORANGE BUTTER

Steps:

• Beat all ingredients with electric mixer on high speed until well blended.
• Serve at room temperature. Store tightly covered in refrigerator up to 3 weeks. Or wrap airtight and freeze up to 2 months.

WHIPPED ORANGE BUTTER

Steps:

• Gather the ingredients.
• Combine ingredients in a small bowl.
• Beat with a mixer with a whisk attachment or by hand until well blended.
• Refrigerate until serving time.