Time 20m Yield 8 servings. Number Of Ingredients 4 Steps:
Cut each orange in half widthwise; carefully remove fruit from both halves, leaving shells intact. Set shells aside. Section orange pulp, then dice (discard orange juice or save for another use). , In a large bowl, dissolve gelatin in boiling water. Add frozen yogurt; stir until melted. Fold in orange pulp. Refrigerate until thickened. spoon into reserved orange shells. Cover and freeze for 3 hours.
Time 20m Yield 4-1/2 dozen. Number Of Ingredients 9 Steps:
Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in egg and orange zest. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in vanilla chips., Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake until golden brown, 10-12 minutes. Remove to wire racks to cool.
Time 6h15m Yield Makes 16 servings. Number Of Ingredients 9 Steps:
Add 3/4 cup boiling water to 1 pkg. orange gelatin mix in medium bowl; stir 2 min. until completely dissolved. Refrigerate 10 min. or until cooled. Whisk in 1/2 cup sour cream. Pour into 8-cup mold sprayed with cooking spray. Refrigerate 30 min. or until thickened but not set. Stir unflavored gelatine into 1/4 cup cold water; let stand 5 min. or until gelatine is softened. Meanwhile, bring milk just to simmer in medium saucepan on medium heat. Add sugar and unflavored gelatine; cook and stir until sugar is dissolved. Remove from heat; cool 5 min. Add remaining sour cream and vanilla; stir with whisk until well blended. Spoon over orange layer in mold. Refrigerate 30 min. or until sour cream layer is set but not firm. Add remaining boiling water to remaining gelatin mixes in medium bowl; stir 2 min. until completely dissolved. Stir in sherbet until melted. Carefully spoon over sour cream layer. Refrigerate 4 hours or until firm.
Time 10m Yield 2 serving(s) Number Of Ingredients 6 Steps:
In blender container combine orange juice, milk, sugar and vanilla. Cover; blend until mixed. With the blender running, add ice cubes, 1 at a time, through lid opening. Blend until smooth. Pour into tall glasses. Garnish on the rim with orange slices, if desired.
Time 45m Yield 10 Number Of Ingredients 4 Steps:
Place soda, condensed milk, whipped topping, and sugar into an ice cream maker; stir until combined. Freeze according to the manufacturer’s instructions.
Time 1h45m Yield 24 Number Of Ingredients 16 Steps:
Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners. Beat together the orange cake mix, creamy salad dressing, whipped topping mix, 3/4 cup orange juice, eggs, and 2 tablespoons orange zest in a large bowl with an electric mixer on low speed until mixture is moist, about 1 minute. Scrape down the sides of the bowl with a spatula, then increase speed to medium and continue beating until well blended, about 2 minutes more. Fill the prepared cupcake cups about 2/3 full of batter. Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 15 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack before frosting. To make cream topping: Beat the marshmallow creme, 1/2 cup unsalted butter, and 1/2 cup shortening in a bowl with an electric mixer until smooth and creamy. Top each cooled cupcake with a 1/2-inch thick layer of the cream topping, using a knife to spread the the topping flat. Allow about 1/2 inch of the orange cupcake to show below the white layer. To make orange butter cream: Beat 1/2 cup unsalted butter and 1/2 cup shortening together in a bowl until light and fluffy. Mix in 1/4 cup orange juice, zest of 1 orange, vanilla extract, and food coloring until well combined. Gradually beat in the confectioners’ sugar until smooth. Transfer the frosting to a piping bag fitted with a large star tip, and pipe a decorative layer of orange butter cream, ending in a peak, over the cream topping on the cupcakes.
Time 1h45m Yield 24 Number Of Ingredients 14 Steps:
Heat oven to 375°F. In medium bowl, mix 1/2 cup butter, 1/3 cup sugar, the milk, vanilla and salt with spoon. Stir in 1 1/3 cups flour. Divide dough into 24 equal pieces. Press each piece in bottom and up side of small muffin cup, 1 3/4x1 inch, ungreased or lined with paper baking cups. In medium bowl, mix cream cheese, 1/4 cup sugar, 3 tablespoons flour, the egg yolk, orange peel and orange juice. Spoon slightly less than 1 tablespoon mixture into each cup. Sprinkle with coconut. Bake 15 to 20 minutes or until pastry is light brown around edges and filling is set. Cool slightly; loosen from cups with tip of knife. Remove from pan to wire rack. Cool completely, about 1 hour. Top with citrus peel just before serving. Store covered in refrigerator.
Time 22m Yield 48 cookies Number Of Ingredients 9 Steps:
Beat butter and sugars until creamy. Then add in egg and peel and mix. Then add in dry ingredients. Stir in chips and drop onto a ungreased cookie sheet. Bake at 350°F for 10-12 minutes or until edges are browned. Let stand for a couple minutes then transfer onto a wire rack to cool completely.
