44 ice filled oranges Recipes

all-purpose flour, sugar, margarine, baking powder, eggs, vanilla, lemon zest or 1 pinch orange zest, ground almonds, sugar, water, almond extract, icing sugar or chocolate

hawaiian island surfer, orange sherbet, pineapple juice, coconut cream, blend briefly with half a glassful of crushed ice in a wine goblet. garnish with fruit, and serve with straws., serve in: wine goblet, grenadine cocktail, part grenadine syrup, parts orange juice, parts pineapple juice, combine all ingredients with plenty of ice in a highball glass. stir, and serve., serve in: highball glass, grape flip, cl cold milk, cl red grape juice, egg yolk, raspberry syrup, shake or blend very well , serving ice cold in a burgundy glass. if you wish to garnish, use grapes., serve in: unknown, good morning to you my love, orange, lime, apple, orange juice, apple juice, whipping cream, ice, mix all ingredients in a mixer with ice. serve in a small bowl garnished with strawberries or grapes and a straw., serve in: unknown, golden nest, orange juice, cranberry juice, egg yolk, grenadine syrup, combine the juices , egg and grenadine in a cocktail shaker half-filled with ice cubes, and shake well. strain into an old-fashioned glass almost filled with ice cubes, and serve., serve in: old-fashioned glass, golden glow punch, orange juice concentrate, lemonade concentrate, qt chilled apple juice, qt chilled ginger ale, lemon sherbet, ice, pour the concentrate and the apple juice into the punch bowl. stir the ginger ale into the bowl. spoon in sherbet or add an ice ring. serve immediately., serve in: punch bowl, elephant charger, orange juice, milk, ripe peach, very ripe banana, raspberries, scoops vanilla ice cream, peel and slice the peach , chop the banana; add to a blender. add orange juice, milk, raspberrries and ice cream, and blend well. pour into a collins glass, and serve., serve in: collins glass

spice cake mix (i use duncan hines), water, pumpkin, pureed (i use libby s pumpkin filling), eggs, butter, melted, pumpkin puree (i use libby s pumpkin filling), milk, vanilla extract, ground cinnamon, ground nutmeg, powdered sugar, orange food coloring (optional)

all purpose flour, polenta (coarse cornmeal), sugar, grated orange peel, salt, chilled unsalted butter, cut into 1/2-inch cubes, more) ice water, filling and baking, sugar, cornstarch, nectarines, each pitted and cut into 16 slices, basket blackberries, vanilla extract, egg, beaten to blend (for glaze), raw sugar crystals, peach preserves, heated, vanilla ice cream

flour, orange zest, finely grated, salt, shortening, ice water , as needed, ground almonds, cherry pie filling, lemon juice, orange zest, finely grated, eggs, granulated sugar, vanilla extract, almond extract, sour cream

butter, vegetable shortening, flour, salt, ice cold water, egg, butter, firmly-packed dark brown sugar, pumpkin puree (if buying from a can, be sure to buy puree and not pumpkin pie filling), ground cinnamon, orange , zest of (rind), egg, water, ground cinnamon, sugar

eggs, amaranth flour , plus, amaranth flour (i just overfill my half cup), oil, orange juice (i fill the 1/2 cup 1/4 of the way with oil, then top off with oj)

frozen puff pastry shells, apple pie filling, raisins, chopped pecans, orange zest, ground cinnamon, vanilla ice cream

blue curacao, triple sec, butterscotch schnapps, orange juice, fill with ice

cherry pie filling, cinnamon, orange juice, frozen concentrate, kirsch liqueur , cherry, vanilla ice cream

white flour, baking powder, baking soda, cinnamon, ground ginger, nutmeg, salt, white sugar or 1 cup sugar substitute, splenda, brown sugar or 1 cup substitute, splenda, eggs, orange peel , zest, vanilla extract, pumpkin puree (not pumpkin pie filling), icing sugar (optional)

baking soda, buttermilk or sour milk, cake flour or 1-1/4 cups all-purpose flour, sugar, divided, cocoa, salt, vegetable oil, eggs, separated, vanilla extract, vanilla ice cream, quick and easy flaming cherry sauce, flaming cherry sauce, quick and easy flaming cherry sauce : combine 1 can (21 oz.) cherry pie filling with 1/4 cup orange juice in chafing dish or medium saucepan; heat thoroughly. gently heat 1/4 cup kirsch (cherry-flavored liqueur) in small saucepan; pour over cherry mixture. carefully ignite with match. stir gently; serve as directed. (repeat procedure for sufficient amount of sauce for entire cake.) 6 to 8 servings., flaming cherry sauce, pitted dark or light sweet cherries, drained, reserve 3/4 cup liquid ), sugar, cornstarch, salt, freshly grated orange peel, cherry-flavored liqueur or brandy, stir together reserved cherry liquid , sugar, cornstarch and salt in chafing dish or medium saucepan. cook over medium heat, stirring constantly, until mixture boils, about 1 minute. add cherries and orange peel; heat thoroughly., gently heat liqueur in small saucepan over low heat ; pour over cherry mixture. carefully ignite with match. stir gently; serve as directed. (repeat procedure for sufficient amount of sauce for entire cake.) 4 to 6 servings.

butter, all-purpose flour, egg, vinegar, ice water (optional), almond paste (filling ), fresh orange juice (filling ), grated orange rind (filling ), egg white (filling ), egg yolk (glaze), milk (glaze)

recipe sugar dough, cranberry marmalade, pumpkin filling, canned organic pumpkin, dark brown sugar, ground ginger, ground cinnamon, ground nutmeg, salt, white pepper, cage-free eggs, heavy cream, half-and-half, bourbon, up to 2 days ahead , prepare the sugar dough and cranberry marmalade (recipes follow)., sugar dough, makes enough for 2 pies, all-purpose flour, cake flour, sugar, salt, unsalted butter, cut into small pieces, cage-free egg yolks, whipping cream, ice water, put the flours , sugar, and salt in a food processor fitted with the stainless-steel blade. pulse to combine., add the butter and pulse 10 to 15 times, until the mixture resembles coarse cornmeal. add the egg yolks and cream and pulse twice. pulse in enough of the ice water to form a smooth but not wet dough., gather the dough into a ball and divide it into 2 equal pieces. flatten each piece into a disk, wrap it individually in plastic wrap, and seal in an airtight freezer bag. refrigerate 1 piece until ready to make the pie; freeze the other piece for another use., cranberry marmalade, sugar, water, grated orange zest, grand marnier, vanilla bean , cut lengthwise in half, seeds scraped out and reserved, cinnamon stick, ground nutmeg, fresh or frozen cranberries, put the sugar , water, orange zest, grand marnier, vanilla bean and seeds, cinnamon, and nutmeg in a saucepan. bring to a boil over medium-high heat. stir in the cranberries, reduce the heat, and simmer until the berries have softened, 3 to 5 minutes. set aside to cool for at least 30 minutes. remove the vanilla bean and cinnamon stick. if making in advance, transfer to a covered container and refrigerate until ready to use.

vanilla wafer pie crust (or graham, or animal cracker, etc), pt vanilla ice cream, pt any sherbert - 2 different flavors, cream, orange juice concentrate, lemon pie filling , 1 can, rum

cherry 7-up (or enough to fill your punch bowl and to create an ice-ring, if desired.), oranges, sliced, limes, sliced, lemons, sliced, ice

strawberries, blueberries, banana, yogurt, sugar, juice mix (pomegranate, apple, orange, etc.), acai juice, chia seeds optional, ice (crushed ) fill to taste

chunky applesauce, pineapple tidbits, drained, sliced peaches, drained and chopped, sliced pears, drained and chopped, mandarin oranges, drained, cherry pie filling, flour (all-purpose), brown sugar , packed, butter or 1 cup margarine, melted, topping (optional) or ice cream (optional)