Best Frosted Orange Recipes

FROSTED ORANGE COOKIES

Steps:

• With a sharp knife, score each orange into quarters; remove peel. Use knife to remove white pith from peel and fruit; discard. Quarter oranges and place in a blender. Add peel; cover and process until smooth (mixture should measure 3/4 cup)., In a large bowl, cream shortening and sugar until light and fluffy. Beat in milk and 6 tablespoons orange mixture. Combine the flour, baking powder, baking soda and salt; gradually add to creamed mixture until blended. , Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 10-13 minutes or until set and edges are lightly browned. Remove to wire racks to cool., For frosting, in a small bowl, combine confectioners' sugar, butter and enough of the remaining orange mixture to achieve spreading consistency. Frost cookies.

FROSTED ORANGE DATE BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 10x15 inch jellyroll pan.
• In a small saucepan over medium heat, combine sugar, 1/2 cup butter, water and dates. Cook, stirring frequently until dates have softened and the mixture is well blended. Remove from heat. Combine the flour, baking soda and salt; stir into the date mixture, then mix in the 1/4 cup orange juice, milk, eggs and 1 tablespoon orange zest. Spread the batter evenly into the prepared pan.
• Bake for 15 to 20 minutes in the preheated oven, until a toothpick inserted into the center comes out clean. To make the frosting, combine the confectioners' sugar, 1/3 cup butter, cream cheese and orange zest. Beat until smooth. Gradually mix in the remaining orange juice a tablespoon at a time until the icing is spreadable. Spread over the bars when cool. Cut into squares.

ORANGE-FROSTED CRANBERRY COOKIES

Steps:

• Heat oven to 375°F. Spray cookie sheet with cooking spray.
• In large bowl, beat granulated sugar, brown sugar, butter, 1 teaspoon orange peel, 2 tablespoons orange juice and the egg with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda and salt. Stir in cranberries and nuts. Drop dough by rounded tablespoonfuls about 2 inches apart onto cookie sheet.
• Bake 12 to 14 minutes or until edges and bottoms of cookies are light golden brown. Remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
• In small bowl, stir all frosting ingredients until smooth and spreadable. Frost cookies.

FROSTED ORANGE PIE

Steps:

• In a large saucepan, combine the sugar flour and salt. Stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in the juices and orange and lemon zest. Cool to room temperature without stirring., Pour into pastry shell. Cool on a wire rack for 1 hour. Chill at least 3 hours. , In a large heavy saucepan, combine the sugar, egg whites, water, cream of tartar and salt over low heat. With a hand mixer, beat on low speed for 1 minute. Continue beating on low over low heat until frosting reaches 160°, about 8-10 minutes. Pour into the bowl of a heavy-duty stand mixer. Beat on high until frosting forms stiff peaks, about 7 minutes., Spread over chilled pie. Just before serving, sprinkle with coconut. Store in the refrigerator.

FROSTED ORANGE SALAD

Steps:

• In a large bowl, dissolve gelatin in boiling water. Drain pineapple, reserving juice. Stir the cold water, bananas, marshmallows and pineapple into gelatin. , Pour into a 13-in. x 9-in. dish coated with cooking spray; refrigerate until firm., Meanwhile, in a large saucepan, combine sugar and flour. Stir in reserved pineapple juice until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer., Remove from the heat. Stir a small amount of hot filling into the egg; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Cool., In a large bowl, beat cream cheese until smooth. Beat in, cooled filling. Fold in whipped cream. Spread over gelatin (dish will be full). Sprinkle with nuts and coconut.

FILLED AND FROSTED ORANGE CUPCAKES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 20 standard-sized muffin cups with muffin liners and spray lightly with cooking spray.
• Mix butter for cupcakes in a large bowl with an electric mixer until creamy, about 2 minutes. Add sugar and beat for 2 more minutes. Add eggs, one at a time, mixing after each addition until incorporated. Mix in orange zest.
• Whisk flour, baking powder, baking soda, and salt together in a small bowl. Add flour mixture to the butter mixture in 2 batches, alternating with the milk, beating batter briefly after each addition. Mix in orange juice. Pour batter into the prepared muffin cups until they are about 2/3 to 3/4 full.
• Bake in the preheated oven until a toothpick inserted into the centers comes out clean, 18 to 22 minutes. Remove from the oven and let cool completely on a wire rack, about 30 minutes.
• Meanwhile, put a mixing bowl in the freezer for 10 minutes.
• Remove bowl from the freezer and add heavy cream, sugar, and vanilla for filling. Whip with an electric mixer until stiff peaks form (make sure they don't fall over), 3 to 5 minutes. Don't overmix or your whipped cream will start separating and turning into butter. Put filling in the refrigerator until ready to use.
• Cream softened butter for frosting with an electric mixer for 3 minutes. Reduce speed to low and gradually mix in powdered sugar. Beat for 2 minutes. Mix in milk, vanilla, and salt.
• Use a serrated knife to make a 3/4-inch hole in the center of each cooled cupcake. Fill the holes with filling and frost the tops with frosting. Garnish each cupcake with an orange peel.

FROSTED ORANGE COOKIES

Steps:

• Combine first 4 ingredients in a large bowl; beat until smooth and creamy.
• Add orange rind and juice; beat well.
• Combine flour, baking powder, soda, and salt; gradually add to creamed mixture, beating well.
• Drop dough by teaspoonfuls onto greased cookie sheets; bake at 350 degrees for 14-16 minutes or until edges just begin to brown.
• Cool on wire racks.
• Spread tops of cookies with orange glaze.
• Orange Glaze: Combine all ingredients; beat until smooth.

FROSTED ORANGE CHIPPERS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a large bowl, cream butter, cream cheese, and sugar. Gradually add eggs, vanilla, and orange zest. Mix well. Sift together flour and salt, stir into butter mixture. Stir in chocolate chips last.
• To make the orange frosting: stir together confectioners sugar, 4 tablespoons of butter, orange juice, 1/4 teaspoon of orange zest, salt, and food coloring in a small bowl. Mix until smooth.
• Drop cookie dough by teaspoons onto prepared cookie sheet. Bake in preheated oven for 10 to 12 minutes or until light brown. While the cookies are still warm, frost with the orange frosting.

AUNT BESSIE'S FROSTED FRESH ORANGE COOKIES

Steps:

• 1. Preheat oven to 375 degrees. Combine all cookie ingredients and mix well. Drop by heaping teaspoons full onto greased cookie sheets. Bake for 10 minutes.
• 2. Mix powdered sugar with enough orange juice to form a glaze type icing. Add left over orange rind from making cookies and food coloring if used. Spread on warm cookies.

ORANGE FROSTED CRANBERRY COOKIES

Steps:

• Preheat oven to 375 degrees Fahrenheit.
• Spray several cookie sheets with cooking spray.
• FOR COOKIES:
• In large mixing bowl, beat granulated sugar, brown sugar, unsalted butter, orange zest, orange juice, and egg with an electric mixer on medium speed (or mix with a spoon).
• Stir in flour, baking soda and salt.
• Stir in cranberries and nuts.
• Drop dough by rounded tablespoonfuls about 2 inches apart onto cookie sheets.
• Bake 12 to 14 minutes or until edges and bottoms of cookies are light golden brown.
• Remove from cookie sheet to wire rack.
• Cool completely, about 30 minutes.
• FOR FROSTING:.
• In small bowl, stir powdered sugar, orange zest and orange juice together until smooth and spreadable.
• Frost cookies and enjoy!

FROSTED ORANGE

Steps:

• In a blender blend together all ingredients until smooth and serve immediately.

FROSTED ORANGE CHIFFON CAKE W/ORANGE BUTTERCREAM FROSTING

Steps:

• 1. Heat oven to 350 degrees. Prep 2 - 8-inch round cake pans with non-stick cooking spray and flour.
• 2. Beat egg whites with 1/3 cup of sugar in a large bowl using an electric mixer until thick and glossy but not stiff. Transfer to another bowl.
• 3. Combine cake flour, remaining 1 cup of sugar, baking powder and salt in a large bowl.
• 4. Add the orange peel, orange juice, milk, sour cream and egg yolks.
• 5. Beat at medium speed for 2 minutes, scraping bottom and sides of bowl often.
• 6. Fold egg whites into batter just until blended.
• 7. Pour evenly into prepared pans.
• 8. Bake for 25 to 30 minutes, do toothpick test and if it comes out clean and if the center springs back when gently pressed, removed to a wire rack.
• 9. Cool for about 10 minutes, then remove from the pans and cool completely.
• 10. ORANGE BUTTERCREAM FROSTING:
• 11. Beat butter till creamy.
• 12. Beat in orange marmalade.
• 13. Beat in powdered sugar.
• 14. Add the heavy cream, vanilla extract and orange zest, mix well, until you get the correct consistency for frosting.
• 15. Place one cake layer top side down onto a cake platter. Spread the top with frosting. Top with second cake layer.
• 16. Frost sides and top of cake.

FROSTED ORANGE SALAD

Steps:

• 1. Assemble Ingredients.
• 2. Use 9 x 9 inch pan
• 3. Put gelatin in the Refrigerator until partially set.
• 4. When Gelain begins to partially set, fold in Sliced bananas and crushed pineapple.
• 5. Allow to completely set up in the Refrigerator.
• 6. Using a small sauce pan, mix sugar and flour. Add enough water to drained pineapple juice to make l cup and stir into mixture in pan.
• 7. Quickly stir in l beaten egg. Cook over low heat, stirring constantly, until mixture thickens. Allow to cool to room temperature.
• 8. Fold in Cool Whip
• 9. Spread frosting on top of gelatin. Let this set up overnight.
• 10. This can be made several days in advance.

ORANGE-FROSTED CRANBERRY COOKIES

Steps:

• Heat oven to 375°F. Spray cookie sheet with cooking spray.
• In large bowl, beat granulated sugar, brown sugar, butter, 1 teaspoon orange peel, 2 tablespoons orange juice and the egg with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda and salt. Stir in cranberries and nuts. Drop dough by rounded tablespoonfuls about 2 inches apart onto cookie sheet.
• Bake 12 to 14 minutes or until edges and bottoms of cookies are light golden brown. Remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
• In small bowl, stir all frosting ingredients until smooth and spreadable. Frost cookies.

LEMON FROSTED ORANGE SALAD

Steps:

• 1. Dissolve box of orange jello into 2C boiling water. Add small can of frozen orange juice. Chill until slightly congealed.
• 2. Add can of mandarin oranges (undrained) and crushed pineaople (undrained) Mix and let set until firm in a 9x13 dish
• 3. Mix lemon pudding as directed on package and add 1/2 to 3/4 of the container of Cool Whip, Blend and frost the jello once it is totally firm. Chill until ready o serve.

MAGGIES FROSTED CRANBERRY ORANGE COOKIES

Steps:

• 1. Preheat oven to 400*
• 2. In medium bowl mix butter until light and fluffy. Slowly add sugar and mix until very well incorporated. Add egg and mix thoroughly. Add orange juice and orange rind and incorporate well.
• 3. In small bowl mix together all dry ingredients and stir together. Slowly add dry ingredients to the wet ingredients and stir just to blend. Do not overmix.
• 4. This cookie dough will be very soft. Drop by rounded teaspoons onto parchment or silpat lined baking sheet about 1" apart. Bake for 10 minutes or until edges are light golden brown.
• 5. Let them sit on the cookie sheet for about 10 minutes then remove to a cooling rack.
• 6. Once the cookies are cooled mix up the sweet topping. Mix together the melted butter, orange peel, craisins and powdered sugar. Slowly add orange juice a little bit at a time until you get the consistency you are looking for. You can do a glaze or leave it thicker and spread it on like icing.
• 7. Frost or glaze the cookies and let them set up. Store in a covered container.
• 8. NOTES: I love to use my Ulu for finely dicing the craisins for this recipe. The smaller you can get them the better. These cookies are soft and have a really nice orange flavor. If you desire a stronger orange flavor either add more zest or use some orange extract.

AUNT BESSIE'S FROSTED FRESH ORANGE COOKIES

Steps:

• Preheat oven to 375 degrees. Combine all cookie ingredients and mix well. Drop by heaping teaspoons full onto greased cookie sheets. Bake for 10 minutes.
• Mix powdered sugar with enough orange juice to form a glaze type icing. Add left over orange rind from making cookies and food coloring if used. Spread on warm cookies.

FROSTED ORANGE COOKIES RECIPE

Steps:

• With a sharp knife, score each orange into quarters, remove peel, use knife to remove white pith from peel and fruit, discard. Quarter oranges and place in a blender. Add peel, cover and process until smooth ( should measure 3/4 cup ) ( Used my ninja ) In a mixing bowl, cream shortening and sugar. Beat in milk and 6 tablespoons of the orange mixture. Combine flour, baking powder, baking soda and salt. add to creamed mixture until blended. Drop by rounded teaspoonfuls 2 inches apart onto a greased baking sheet ( I used parchment paper, did not grease ) Bake at 350 for 10 - 13 minutes or until set and edges are lightly browned. Remove to wire racks to cool. For Frosting : In a mixing bowl combine powder sugar, butter and enough of the remaining orange mixture to achieve spreading consistency. Frost cookies Freezes well..

ORANGE-FROSTED CRANBERRY COOKIES

Steps:

• Step 1 Heat oven to 375°F. Spray cookie sheet with cooking spray.
• Step 2 In large bowl, beat sugars, butter, orange peel, orange juice and egg with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda and salt. Stir in cranberries and nuts. Drop dough by rounded tablespoonfuls about 2 inches apart on cookie sheet.
• Step 3 Bake 12 to 14 minutes or until edges and bottoms of cookies are light golden brown. Remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
• Step 4 In small bowl, stir all frosting ingredients until smooth and spreadable. Frost cookies.

FROSTED ORANGE PIE RECIPE

Steps:

• In a large saucepan, combine the sugar flour and salt. Stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in the juices and orange and lemon peel. Cool to room temperature without stirring.
• Pour into pastry shell. Cool on a wire rack for 1 hour. Chill at least 3 hours.
• In a large heavy saucepan, combine the sugar, egg whites, water, cream of tartar and salt over low heat. With a hand mixer, beat on low speed for 1 minute. Continue beating on low over low heat until frosting reaches 160°, about 8-10 minutes. Pour into the bowl of a heavy-duty stand mixer. Beat on high until frosting forms stiff peaks, about 7 minutes.
• Spread over chilled pie. Just before serving, sprinkle with coconut. Store in the refrigerator. Yield: 6-8 servings.