Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.Orange Cream Dessert???-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(Orange Cream Dessert???),it will help you,my kids.
I want a recipe that has orange flavor and cream in it. Something like Dreamsicle. Can anyone please help me out?
Answers:
Orange Dreamsicle Cake
1 box (2 layer) orange cake mix
1/3 cup oil
3 eggs
1 small box orange gelatin
11/4 cups water
1 teaspoon orange extract
Frosting (below)
In large mixing bowl, combine all ingredients and beat at medium speed of mixer for 2 full minutes. Pour into greased and floured 9-by-13 inch pan. Bake as directed on cake package. Cool completely.
Frosting:
In large bowl, blend until well mixed:
8-ounce carton sour cream
12-ounce package coconut.
In smaller bowl, stir together until well blended:
11/4 cups sugar
1/2 cup frozen orange juice concentrate
Fold into coconut mixture. Fold in 8-ounce carton whipped topping. Spread evenly over cooled cake.
Note: Can't find an orange cake mix, use a white cake mix and instead of water use orange juice or orange soda. Don't like coconut, use 2 (11-ounce) cans mandarin oranges instead.
Other Answers:
try orange julias. its really good.
Go to foodnetwork.com
Orange Sherbert was my fave as a kid and 2 weeks ago I bought a 1/2 gallon of Edy's Orange Sherbert ...yummmm...here's the recipe. It's exactly like a Dreamsicle.
ORANGE SHERBET ICE CREAM
1 (64 oz.) Sunkist orange crush (2 liter)
2 c. Eagle Brand milk (Carnation evaporated milk or Cream will work too)
1 lg. c. crushed pineapple
Pour all of this in your 4 quart freezer, it will mix as the ice cream makes. You can also use lime crush drink to make lime sherbet.
you can make a napolean cake...
http://frenchfood.about.com/od/frenchdessertrecipes/r/napoleonorange.htm
Orange Cream Fudge
http://christmas.allrecipes.com/az/CrmsiclFdg.asp
Source(s):
allrecipies.com
Just go buy some frozen dreamcicles.
Orange Cream Dessert
Foodgeek: Carrie Sendykar
Rating:
Servings: 12
Prep. Time:
Total Time:
Ingredients:
3 boxes (3 oz. each) orange jello
1 qt. vanilla ice cream
1 can (lg.) mandrin oranges, drained
Cool whip
Directions:
Make the Jello according to the box directions, but instead of using the cold water, use the ice cream stirring until no longer dissolves. Add the oranges. Leave out some for garnish.
Pour into a 9x13 inch container. Chill until firm (about 3 hours). Top with Cool Whip. Score and place an orange on top.
http://www.foodgeeks.com/recipes/recipe/18050,orange_cream_dessert.phtml
Orange Cream Popsicles
Sorbet:
1 cup water
1/2 cup sugar
2 cups tangerine juice
1/4 cup fresh lemon juice
Ice Cream:
1 1/2 cups milk
2/3 cup sugar
4 egg yolks
1/2 cup sour cream
Equipment:
An ice water bath
An ice cream machine
10 small clear decorative glasses, for serving
Sorbet: Place a bowl or 2 sheet pans in the freezer to chill. Combine the water and sugar in a saucepan and bring to a boil. Whisk the juices together in another bowl. Let cool slightly, then whisk half the syrup into the juices and taste. Slowly add more syrup, tasting frequently. The mixture should taste definitely tart and sweet; you might not use all the syrup. Freeze in an ice cream machine, then transfer to the frozen bowl and keep frozen.
Ice Cream: Combine the milk with 1/3 cup of the sugar in a saucepan and heat just to a boil. Immediately remove from the heat. Whisk the egg yolks with the remaining 1/3 cup sugar until well combined. Whisk a few tablespoons of the hot milk mixture into the egg mixture, then pour back into the saucepan with the remaining milk mixture.
Cook over medium heat, stirring constantly with a wooden spoon. At 160 degrees F, the mixture will give off a puff of steam. When the mixture reaches 180 degrees F it will be thickened and creamy, like eggnog. Test it by dipping a wooden spoon into the mixture. Run your finger down the back of the spoon. If the stripe remains clear, the mixture is ready; if the edges blur, the mixture is not quite thick enough yet. When it is ready, quickly remove it from the heat. Strain the mixture into a bowl and place it in the ice bath to cool. Let cool, stirring often. When cold, whisk in the sour cream and freeze in an ice cream machine. When frozen, use a small ice cream scoop to make walnut-sized balls and freeze solid again.
To assemble, let the sorbet soften slightly. With a larger ice cream scoop, dig out flat globs of sorbet and pack it around the ice cream balls, covering completely. Freeze for 30 minutes.
Source(s):
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_15850,00.html
ORANGE CREAM CUSTARD - DESSERTS
4 oranges, 2 3/4 inches in diameter
4 eggs, room temperature
1/2 c. plus 2 tbsp. sugar
Pinch of salt
2 tsp. cornstarch
2 tsp. cold water
4 tbsp. butter, cut into 1/2 inch cubes
Grate the zest from 2 of the oranges, putting the egg yolks into the top of a double boiler and the egg whites into a mixing bowl. Set the egg whites aside. Lightly beat in the salt. When light and fluffy, slowly add the reserved orange juice, beating all the while.
Mix the cornstarch into the egg-juice mixture. Blend in the reserved orange zest. Place the top of the double boiler over simmering water and stir the custard until it thickens, approximately 5 minutes. Add the butter, piece by piece, waiting as each one melts before adding the next - stirring all the while.
Remove the custard from the heat. Beat the egg whites to soft peaks. Then add remaining sugar. Beat the egg whites until stiff. Fold a quarter of the beaten whites into the custard until well blended. Then fold in the rest of the whites until no white shows.
Return the pan to the simmering water and stir the custard with a large metal spoon. Lightly turning the custard over and over. Cook for 5 minutes. Remove the pan from the heat and spoon the custard into glass sherbet glass. Cool a little. Then place in refrigerator.
Here is one if you are calorie conscious:
dissolve 1 small package of diet orange jello in 1/4 cup of boiling water.
Blend in 2 containers of mandarin organe yogurt (I use the sugar free kind. If you can't find orange, use vanilla fat free and/or sugar free yogurt)
then whip in 1 container of fat free Cool Whip
turn the mixture into a prepared pie shell
refrigerate for a few hours and serve.
note: this can be used with lemon jello diet jello and same flavored yogurt - or any other matching combination. I tried it with regular jello and it didn't come out the same. the diet jello seems to work best.
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.Orange Cream Dessert???-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(Orange Cream Dessert???),it will help you,my kids.
I want a recipe that has orange flavor and cream in it. Something like Dreamsicle. Can anyone please help me out?
Answers:
Orange Dreamsicle Cake
1 box (2 layer) orange cake mix
1/3 cup oil
3 eggs
1 small box orange gelatin
11/4 cups water
1 teaspoon orange extract
Frosting (below)
In large mixing bowl, combine all ingredients and beat at medium speed of mixer for 2 full minutes. Pour into greased and floured 9-by-13 inch pan. Bake as directed on cake package. Cool completely.
Frosting:
In large bowl, blend until well mixed:
8-ounce carton sour cream
12-ounce package coconut.
In smaller bowl, stir together until well blended:
11/4 cups sugar
1/2 cup frozen orange juice concentrate
Fold into coconut mixture. Fold in 8-ounce carton whipped topping. Spread evenly over cooled cake.
Note: Can't find an orange cake mix, use a white cake mix and instead of water use orange juice or orange soda. Don't like coconut, use 2 (11-ounce) cans mandarin oranges instead.
Other Answers:
try orange julias. its really good.
Go to foodnetwork.com
Orange Sherbert was my fave as a kid and 2 weeks ago I bought a 1/2 gallon of Edy's Orange Sherbert ...yummmm...here's the recipe. It's exactly like a Dreamsicle.
ORANGE SHERBET ICE CREAM
1 (64 oz.) Sunkist orange crush (2 liter)
2 c. Eagle Brand milk (Carnation evaporated milk or Cream will work too)
1 lg. c. crushed pineapple
Pour all of this in your 4 quart freezer, it will mix as the ice cream makes. You can also use lime crush drink to make lime sherbet.
you can make a napolean cake...
http://frenchfood.about.com/od/frenchdessertrecipes/r/napoleonorange.htm
Orange Cream Fudge
http://christmas.allrecipes.com/az/CrmsiclFdg.asp
Source(s):
allrecipies.com
Just go buy some frozen dreamcicles.
Orange Cream Dessert
Foodgeek: Carrie Sendykar
Rating:
Servings: 12
Prep. Time:
Total Time:
Ingredients:
3 boxes (3 oz. each) orange jello
1 qt. vanilla ice cream
1 can (lg.) mandrin oranges, drained
Cool whip
Directions:
Make the Jello according to the box directions, but instead of using the cold water, use the ice cream stirring until no longer dissolves. Add the oranges. Leave out some for garnish.
Pour into a 9x13 inch container. Chill until firm (about 3 hours). Top with Cool Whip. Score and place an orange on top.
http://www.foodgeeks.com/recipes/recipe/18050,orange_cream_dessert.phtml
Orange Cream Popsicles
Sorbet:
1 cup water
1/2 cup sugar
2 cups tangerine juice
1/4 cup fresh lemon juice
Ice Cream:
1 1/2 cups milk
2/3 cup sugar
4 egg yolks
1/2 cup sour cream
Equipment:
An ice water bath
An ice cream machine
10 small clear decorative glasses, for serving
Sorbet: Place a bowl or 2 sheet pans in the freezer to chill. Combine the water and sugar in a saucepan and bring to a boil. Whisk the juices together in another bowl. Let cool slightly, then whisk half the syrup into the juices and taste. Slowly add more syrup, tasting frequently. The mixture should taste definitely tart and sweet; you might not use all the syrup. Freeze in an ice cream machine, then transfer to the frozen bowl and keep frozen.
Ice Cream: Combine the milk with 1/3 cup of the sugar in a saucepan and heat just to a boil. Immediately remove from the heat. Whisk the egg yolks with the remaining 1/3 cup sugar until well combined. Whisk a few tablespoons of the hot milk mixture into the egg mixture, then pour back into the saucepan with the remaining milk mixture.
Cook over medium heat, stirring constantly with a wooden spoon. At 160 degrees F, the mixture will give off a puff of steam. When the mixture reaches 180 degrees F it will be thickened and creamy, like eggnog. Test it by dipping a wooden spoon into the mixture. Run your finger down the back of the spoon. If the stripe remains clear, the mixture is ready; if the edges blur, the mixture is not quite thick enough yet. When it is ready, quickly remove it from the heat. Strain the mixture into a bowl and place it in the ice bath to cool. Let cool, stirring often. When cold, whisk in the sour cream and freeze in an ice cream machine. When frozen, use a small ice cream scoop to make walnut-sized balls and freeze solid again.
To assemble, let the sorbet soften slightly. With a larger ice cream scoop, dig out flat globs of sorbet and pack it around the ice cream balls, covering completely. Freeze for 30 minutes.
Source(s):
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_15850,00.html
ORANGE CREAM CUSTARD - DESSERTS
4 oranges, 2 3/4 inches in diameter
4 eggs, room temperature
1/2 c. plus 2 tbsp. sugar
Pinch of salt
2 tsp. cornstarch
2 tsp. cold water
4 tbsp. butter, cut into 1/2 inch cubes
Grate the zest from 2 of the oranges, putting the egg yolks into the top of a double boiler and the egg whites into a mixing bowl. Set the egg whites aside. Lightly beat in the salt. When light and fluffy, slowly add the reserved orange juice, beating all the while.
Mix the cornstarch into the egg-juice mixture. Blend in the reserved orange zest. Place the top of the double boiler over simmering water and stir the custard until it thickens, approximately 5 minutes. Add the butter, piece by piece, waiting as each one melts before adding the next - stirring all the while.
Remove the custard from the heat. Beat the egg whites to soft peaks. Then add remaining sugar. Beat the egg whites until stiff. Fold a quarter of the beaten whites into the custard until well blended. Then fold in the rest of the whites until no white shows.
Return the pan to the simmering water and stir the custard with a large metal spoon. Lightly turning the custard over and over. Cook for 5 minutes. Remove the pan from the heat and spoon the custard into glass sherbet glass. Cool a little. Then place in refrigerator.
Here is one if you are calorie conscious:
dissolve 1 small package of diet orange jello in 1/4 cup of boiling water.
Blend in 2 containers of mandarin organe yogurt (I use the sugar free kind. If you can't find orange, use vanilla fat free and/or sugar free yogurt)
then whip in 1 container of fat free Cool Whip
turn the mixture into a prepared pie shell
refrigerate for a few hours and serve.
note: this can be used with lemon jello diet jello and same flavored yogurt - or any other matching combination. I tried it with regular jello and it didn't come out the same. the diet jello seems to work best.
correctness,It's Non-profit and only for informational purposes.
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