oranges Archives - The Midnight Baker

Orange Cream Cheese Cake

Judith Hannemann — Tue, 02 Jun 2020 23:00:30 +0000

This orange cream cheese cake is awesome.

A Different Pound Cake

There are not too many people who don’t like pound cake. That’s why there’s so many recipes for it.

This one is a bit different due to the flavor. It’s not very often you find a pound cake with orange flavor. The few I’ve seen relied upon orange extract for the flavoring. And even though it was a “from-scratch” cake, it somehow tasted like a boxed mix. Not bad, but not wonderful either in my opinion.

If it’s possible, I prefer to use a whole, real food to flavor something. I think most of us can agree that it really tastes better!

The Most Popular Recipe

One of the most popular recipes for pound cake is the one made with cream cheese. It not only has a nice mellow flavor, but the crumb is tender and very rich. No wonder it’s the most popular recipe used lately.

This particular cake is a hack of that recipe. You guessed, it; cream cheese is the the basic fat used. However, it also includes a bit of vegetable shortening to lighten up the texture a bit so this version is a bit less dense. That works so well with the orange flavor since oranges have a light and bright flavor. The crumb then compliments the nice citrusy flavor.

Nuts?

I’ve seen versions of this cake that include nuts.

I chose not to use any in this. Not because I don’t like them or have allergies, but I didn’t think they would taste good in this particular cake. I think it was because of the cream cheese because I have another orange-flavored cake where I do use them and it’s delicious.

If you want to use them, then fold in 1/2 cup of chopped walnuts or pecans in the batter before you turn it into the pan.

The Recipe

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Orange Cream Cheese Cake

Pound cake with a bright orange flavor

Prep Time15

Cook Time55

Course: Dessert, Snack

Cuisine: American

Keyword: cakes that use cream cheese, citrus flavored cakes, using oranges

Servings: 12

Calories: 361kcal

Author: Judith Hannemann

Ingredients

8 oz cream cheese softened
1/2 cup shortening
1 2/3 cups granulated sugar
2 eggs
2 1/4 cups all-purpose flour
1 tsp salt
1 tbs baking powder
1 cup milk
3 tbs grated orange zest
1/4 cup orange juice

US Customary - Metric

Instructions

Combine cream cheese and shortening, creaming well.
Gradually add sugar, beating until light and fluffy.
Add eggs, beating well after each addition.
Combine flour, baking powder, and salt.
Add flour mixture to creamed mixture alternately with milk and orange juice..
Alternate milk and flour mixture ending with flour mixture. Mix well after each addition.
Stir in orange zest.
Pour batter into a greased 10-cup tube pan.
Bake at 375 F/190C for about 55 minutes or until a wooden toothpick inserted into the center comes out clean.
Let cool in pan for 10 mintues. Then sprinkle orange juice over loaves.

Notes

You can add 1/2 cup finely chopped nuts if you'd like them

Nutrition

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Orange Jello Salad

Judith Hannemann — Tue, 30 Apr 2019 23:00:00 +0000

Take a mid-century trip to the 60s with this delicious orange and pineapple jello salad.

A Blast From The Past

This is one of those oldies but goodies everyone ate as a kid; especially if you grew up in the late 1950s or early 1960s. And I have to admit I’m a sucker for mid-century food.

The “in thing” during that era was everything in aspic. Some of these gelatin concoctions were pretty gross. However, there was some really good stuff in that group and this orange jello salad was one of them. I hadn’t thought about this recipe in ages–like maybe 50 years (not kidding). I was reminded of it, funny enough, when I binge-watched “The Astronaut’s Wives Club” just recently. What appeared to be this salad was on the Grissom’s dinner table. I forgot about it again until Cydnee aka Tampa Cake Girl reposted her mom’s recipe for this. That’s when I realized I had to make this!!!

Loaded With Fruit

The reason this salad is so good–and probably good for you too–is the amount of fruit it contains. Yes, it does use the canned stuff, but none of that is in heavy sugary syrups. The canned crushed pineapple and mandarin oranges you use comes packed in juice so there is no extra sugar involved. The flavor also gets a boost from using orange juice as part of the liquids added.

Cydnee makes this right in the pan she used to refrigerate it and serve from. I was a little timid since I wasn’t sure if would stir it enough with the large surface area involved to dissolve the gelatin. So I wimped out and used a bowl to mix it. But if you don’t want to dirty another dish, try Cydnee’s method.

Use Cream For The Crowning Glory

The typical serving suggestion is to top this with whipped topping or whipped cream. Eating it just plain is great too.

However, if you want to serve this British style, which I grew up with, put out a container of heavy (double) cream and pour just a little on the top. Yep, liquid cream. It’s awesome, so do try it that way.

The Recipe

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Orange Jello Salad

This citrusy molded salad is loaded with fruit

Prep Time10

Refrigerate4

Total Time10

Course: Salad

Cuisine: American

Keyword: fruit salad

Servings: 8

Calories: 189kcal

Author: Judith Hannemann

Ingredients

6 oz box of orange gelatin large-size box
2 cups boiling water
6 oz frozen orange juice concentrate
20 oz can crushed pineapple undrained
2 15 oz cans mandarin oranges drained

US Customary - Metric

Instructions

Mix gelatin and boiling water, stirring until gelatin is completely dissolved.
Add the frozen orange juice concentrate and stir until it’s all dissolved. Then add the entire can of pineapple and it’s juice and stir until it’s well mixed.
Finally, add the drained mandarin oranges and mix well.
Pour into a 13 x 9-inch non-metallic pan, cover and refrigerate until set—about 4-5 hours.

Notes

*Recipe adapted from Tampa Cake Girl

Video

Nutrition

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Orange Beets

Judith Hannemann — Thu, 04 May 2017 23:00:47 +0000

Your family will beg for seconds when you add these tangy orange beets to your side-dish repertoire.

Beets: The Forgotten Vegetable

Beets seem to have gone out of fashion. I read a lot of food sites and recipe pages, but I rarely see beets represented.

The fresh variety are a little messy to make because of the deep red juice that stains your hands something fierce. I opt for the canned variety except if I want candy cane beets which you can only buy fresh. Orange colored ones are also only available fresh.

A Request From A Friend

I love this veggie and practically any way they can be made. However, I haven’t eaten them for years, and I don’t just mean a couple of years; more like 20. I don’t know how I’d gotten away from that either as my late husband and I both liked them.

Most Fridays I cook a hot lunch for a friend (who is one of my taste testers) and his employees. I asked what veggie they’d like with the meal, and he said, “How about beets?” The request came a little out of left field because I wasn’t expecting it, but then figured why not?

Naturally, I wanted to do more than just open and heat up a can, so I made a recipe that my husband and I always liked–especially with a meatloaf (which was that Friday’s lunch).

Orange Is A Great Match

Orange complements this root vegetable so well!

The tangy sweetness offsets the earthiness of them. In fact, many beet recipes include an acidic note for that reason. It seems to bring out a lot of flavor in a vegetable that’s rather mellow just by itself.

The Recipe

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Orange Beets

Your family will beg for seconds when you add these tangy orange beets to your side-dish repertoire.

Prep Time5

Cook Time10

Total Time15

Course: side dishes

Cuisine: American

Keyword: beets, orange beets, oranges, side dishes

Servings: 4

Calories: 219kcal

Author: Judith Hannemann

Ingredients

2 cans about 14 oz each whole beets, reserve 1/4 cup of juice then drain
1 tbs cornstarch
3/4 cup orange juice
1/4 cup beet juice
1/4 cup sugar
2 tsp orange zest
dash of pepper

Instructions

in a small saucepan, combine the sugar and cornstarch; stir well.
Slowly mix in the orange juice; mixture should be smooth and lump free.
Stir in the beet juice.
Heat over medium heat, stirring constantly, until liquid begins to thicken. Bring to boil and cook 1 minute.
Add drained beets and heat through.

Nutrition

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Orange Breakfast Rolls

Judith Hannemann — Sun, 06 Mar 2016 00:00:23 +0000

Wake the family up for breakfast with these awesome orange rolls and the main ingredient just may surprise you!

Would you guess that these orange sweet rolls are made with humble frozen white bread dough? Well, they are and that’s what makes them so easy to make! They are perfect for breakfast too.

Using frozen bread dough eliminates any failures you may have had with making your own dough. All you do is defrost, make whatever you want, shape however you want, rise and bake.

These rolls are a hack of an old Pillsbury Bake-Off winner. I use to make them years ago because they are totally delicious and I love anything orange flavored. But making them with the old recipe involved making my own sweet roll dough, rolling the dough in a circle to make crescents and so forth–it was a real PAIN–but worth it because they were so good.

This time, I made the shaping much simpler by rolling into a rectangle, spreading the filling over and rolling up like a jellyroll then cutting slices much like cinnamon rolls are made. And rolling up jellyroll fashion also keeps most of the filling where it belongs–in the roll, not on your counter.

I recently was experimenting with frozen white bread dough and wanted to see what else I could do with it–besides just defrosting the pre-shaped loaf, rising and baking it. Oh yeah, I know you can cut it up to make rolls. That’s the way rolls other than Kaiser rolls are made in a commercial bakery. And I “made” plenty of “rolls” in my stint as a commercial baker.

Another thing I changed from the original glaze was adding orange zest, which I was surprised wasn’t included in the original recipe, and boiling the glaze for a couple of minutes so it was more like candy. Since you pour the hot glaze over the hot rolls, some glaze will settle at the bottom. When it cools, the glaze is like a nice pliable but slightly chewy candy. YUMMY!

I use a combo of toasted and untoasted coconut for the topping, but you can use all untoasted straight from the bag if you want to eliminate that extra step.

Frozen bread dough needs little prep work. I find it best to defrost it overnight in the fridge. I wrap it in plastic wrap that I spray with non-stick spray so the dough won’t stick to the plastic. The way the frozen dough is shaped makes it stupidly easy to roll into a rectangle too! This stuff is so versatile that I’m recommending it as a freezer staple!

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Orange Breakfast Rolls

Wake the family up for breakfast with these awesome orange rolls and the main ingredient just may surprise you!

Prep Time20

Cook Time1 30

Total Time1 50

Course: breads, Breakfast, Brunch, desserts

Cuisine: American

Keyword: breakfast muffins, sweet rolls

Servings: 12

Calories: 219kcal

Author: Judith Hannemann

Ingredients

1 loaf frozen white bread dough defrosted

FILLING

1/2 cup sugar
2 tbsp grated orange zest
1/2 cup shredded coconut sweetened or unsweetened, either is fine
1 tbsp melted unsalted butter

GLAZE

1/2 cup sugar
2 tsp grated orange zest
1/4 cup sour cream
1 tbsp orange juice
1 tbsp unsalted butter

TOPPING

1/2 cup coconut I use 1/4 cup toasted and 1/4 cup untoasted

Instructions

Spray a 9-inch square pan with non-stick spra
Roll defrosted bread dough into a 12x8-inch rectangle on a lightly floured surface.
Brush melted butter over the top of the dough.
Mix the 1/2 cup sugar and the 2 tbs orange zest in a small bowl, mixing well and making sure the zest is coated with sugar and there are no clumps.
Spread the sugar/zest mixture on top of the dough. Sprinkle the 1/2 cup of coconut over the sugar mixture
Roll up from the 12-inch side so you have a log that is 12-inches long. Seal seam.
Cut into 1-inch slices and place in the greased 9-inch square pan (4 across, 3 down).
Cover loosely with greased plastic wrap and set in a warm, draft-free place to rise until double in bulk; about 1 hour.
Preheat oven to 350 degrees F.
Remove greased plastic wrap and bake for 25-30 minutes or until tops are nicely browned and the center of the dough is 190 degrees F (use an insta-read thermometer).
Place all glaze ingredients in a small saucepan. Cook over medium heat, stirring frequently until mixture comes to a boil; boil for 3 minutes.
Pour hot glaze over rolls and top with shredded coconut.

Nutrition

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