202 orange cream filled Recipes

crepe batter, flour (i use a cake but you can use regular), whole milk, ( i use a 50/50 combo of milk and half n half), buttermilk, eggs, unsweetened cocoa powder, bakers sugar , (or use regular but grind it in a blender first), salt, peaches in natural juices , or use 4 fresh ones,( i use peaches that were home canned, but store bought is okay), cinnamon, brown sugar, freshly minced orange zest, heavy whipping cream, fresh pear, thinly sliced, apricot preserves

cake flour , sifted, sugar, egg whites, at room temperature, cream of tartar, salt, granulated sugar, pure vanilla extract, lemon extract, lemon curd ( (stove top or microwave method) lime or orange curd), fresh raspberry, sugar, fresh lemon juice, grated lemon zest, salt

crescent roll dough, cream cheese, softened, powdered sugar, egg yolk, vanilla extract (or almond extract), peach pie filling (or cherry, apple or blueberry pie filling), powdered sugar, milk (or orange juice)

cream cheese, softened, cherry pie filling, mandarin oranges, drained, maraschino cherries and orange wedges, optional

this recipeis from an old gourmet magazine in 1997 and it s fantastic, all-purpose flour, sugar, salt, cold unsalted butter, cut into bits, cream cheese, cut into bits, egg yolk, vanilla, filling (apricot or cherry jam, ready made poppy seed or prune filling), in a bowl, with a pastry blender, or food processor, blend or pulse flour, sugar and salt to combine and add butter and cream cheese, blending or pulsing until mixture resembles coarse crumbs., in a small bowl, stir together yolk and vanilla and add to flour mixture, blending or pulsing just until mixture begins to come together (do not overmix). gather dough into a ball and flatten into a disk. chill dough, wrapped in plastic wrap, at least 1 hour and up to 2 days., preheat oven to 375. divide the dough in half. on a lightly floured cool surface, knead half the dough (keeping other half wrapped and chilled) 2 or 3 times to make it less crumbly. roll out dough 1/4-inch thick, and with a 3-inch cutter, cut out as many rounds as possible. transfer rounds with a metal spatula to a large baking sheet, arranging about 1/2 inch apart. reroll scraps and cut out more rounds. put 1 tsp filling in centre of each round and fold up edges to form triangular cookies resembling a tricornered hat, pinching corners together and leaving filling exposed. (pinch dough tightly enough so seams are no longer visible and sides are taut enough to prevent cookies from leaking the filling as they bake.), bake hamantashen in middle of oven 20 minutes , or until pale golden. cool hamantashen on baking sheet 5 minutes and transfer to racks to cool completely. make more hamantashen with remaining dough and filling in same manner. hamantashen keep in an airtight container at room temperature for 5 days. makes 2 dozen., margarine or butter, softened, sugar, egg, orange juice concentrate, vanilla, salt, up to 1 tbsp. of water, cherry pie filling , slightly drained of the gooey syrup, breadcrumbs, flour, powdered sugar for garnish, in the bowl of an electric mixer , cream together the margarine or butter and sugar. add the egg, orange juice concentrate and vanilla. beat to combine. add in the flour and salt., beat in the water a few drops at a time until dough starts to come away from sides of bowl (you can do this in a food processor). place the dough on wax paper and push it into a flat disk. place another sheet of wax paper on top and wrap the dough in foil. refrigerate for at least 2 hours or as long as overnight., at baking time , preheat oven to 350. in a bowl, combine the slightly drained cherry pie filling and bread crumbs. mix to combine., on a floured surface , roll out the dough until it s about 1/4-inch thick. using a round cookie cutter, cut out circles. spoon 2 to 3 cherries and a little bit of filling onto the dough circles and form into triangles. place on a cookie sheet lined with baking paper. bake for 12-15 minutes or until just starting to turn pale golden. remove from oven and cool on rack. when cool, dust with powdered sugar and serve. makes 2 to 3 dozen depending on the size circle you cut out., margarine or butter, sugar, egg, vanilla, flour, cocoa, baking powder, baking soda, salt, raspberry preserves, grease 2 cookie sheets. in an electric mixer , combine the margarine, sugar, egg and vanilla and beat until fluffy., in another bowl, combine the cocoa , flour, baking powder, baking soda and salt. mix to combine and then add to the margarine mixture. do not over mix. divide dough in half and chill for 1 hour., submitted by rozie schwartzman who got it from a blog she can tsp remember .

butter, melted, white vinegar, vanilla, water , lukewarm, flour, sugar, dark old dutch-processed cocoa powder, curry powder, preferably red, baking soda, salt, pam cooking spray, flour, chopped mango, sugar, light corn syrup, drops orange food coloring, heavy cream, unsalted butter, yellow curry powder, light corn syrup, semisweet chocolate pieces, broken, vanilla

all-purpose flour, salt, cold butter, sour cream, water, apricot fruit spread or 2/3 cup raspberry spreadable fruit or 2/3 cup peach fruit spread, powdered sugar, almond flavored liqueur or 2 tbsp orange juice

cake, sifted(sift before using )all purpose flour., tspbaking powder, salt, butter softened (please dont use margarine it really alters the flavor of the cake)., granuated sugar, eggs, milk, vanilla extract, granulated sugar, tblsp cornstrach, salt, orange juice, tblsp lemon juice, tblsp lime juice, water, egg yolks, grated lemon peel, tblsp grated lime peel, heavy cream,chilled, confectioners sugar ,sifted, flaked coconut, lime halved

margarine, stick-type, sugar, egg whites, whole egg, buttermilk, nonfat, water, flour , all-purpose, baking soda, salt, cocoa powder, unsweetened, vanilla extract, vegetable oil cooking spray, raspberry preserves, coconut, flaked divided, coconut extract, orange rind, freshly grated, sugar, water, cream of tartar, egg whites, vanilla extract, coconut extract, coconut flakes , to sprinkle on top, coconut flakes

unsalted butter, for the pans, all-purpose flour, baking soda, baking powder, ground cinnamon, ground ginger, ground cardamom, ground allspice, salt, pure pumpkin, sugar, grated orange zest, vanilla extract, eggs, at room temperature, vegetable oil, sugar, heavy cream, dark corn syrup, cold unsalted butter, cut into small pieces, semisweet chocolate, chopped, vanilla extract, salt, pecans, toasted and chopped, bittersweet chocolate, chopped, unsweetened cocoa powder, unsalted butter, cut into small pieces, honey

cream cheese, softened, carton cool whip, thawed, cherry pie filling, mandarin oranges, drained (reserve 1/4 cup oranges for garnish.), maraschino cherry, to garnish (optional)

cream cheese, softened, cherry pie filling, ea.) mandarin oranges, drained, maraschino cherries and fresh orange wedges, for garnish, optional

orange cake mix, peach pie filling, eggs, sour cream, crushed pineapple, instant vanilla pudding, softened cream cheese, cool whip, toasted shredded coconut

cream cheese, softened, peach baby food, ground ginger, peach pie filling, fruit cocktail, drained, mandarin oranges, drained, crushed pineapple, marshmallow, chopped walnuts

cream cheese, softened, carton cool whip, cherry pie filling, mandarin oranges, drained, pineapple chunks, drained

graham cracker crumbs, butter, cream cheese, softened, sugar, eggs, lemon juice, for filling, lemon zest, for filling, lime juice, for filling, lime zest, for filling, orange juice, for filling, orange zest, for filling, fresh mint, chopped, for filling, lemon , no rind, for topping, lime , no rind, for topping, orange , no rind, for topping, handful fresh mint, chopped, for topping

cuccidati (italian fig and date bar cookies), margarine, granulated sugar, eggs, rind of 1 orange, orange juice, flour, baking powder, vanilla extract, string of figs, raisins, brown sugar, walnuts, dates, orange, cinnamon, whiskey, black pepper, water, powdered sugar, butter, orange juice, preheat oven to 375 degrees f., crust: in large bowl, cream together first 3 ingredients. add orange juice and orange rind. in separate bowl, combine flour and baking powder. add to creamed mixture along with vanilla., filling: prepare several days ahead of time. in a food grinder , grind figs and raisins. in large saucepan, simmer raisins and figs with brown sugar and water for 15 minutes. grind walnuts, dates, and orange. stir into hot mixture along with cinnamon, black pepper, and whiskey. remove from stove, mix well, cover, and let mellow for 3 days., roll dough into 3-inch wide strips on pastry cloth. lay filling down the center and wrap dough to form a long sausage-like" cookie. roll back and forth until crust seems very thin. cut in diagonal about every 1 1/2 inches. place on cookie sheet close together and bake for 10-13 minutes. cookies should be barely brown. cool and store in tins 5 days, then frost., frosting: in medium bowl, mix together margarine and powdered sugar until well blended. add enough juice to make a thick glaze. top cookies with a thin coat. let frosting dry a couple of hours then store in tins as follows., store : line tins with foil, place a layer of cookies, then a layer of wax paper (not plastic wrap). keep repeating, ending with foil and then the lid.

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.