What Are Some Healthy Recipes That Can Be Made Using Orange?

 Dessert Recipes Using Fresh Oranges!

Recipe of:

• Orange cake

• Orange spongecake

• Orange marmalade

• Orange pie

• Orange pudding -1

• Orange pudding-2

• Orange marmalade pudding

• Orange tarts 

• Orange cream

• Orange water ice

• Orange ice cream from condensed milk

• Apple date and orange salad

• Banana and orange salad 


 Oranges belong to the family of citrus fruits, but they differ from both lemons and grapefruit in that they contain more sugar and less acid. Probably no citrus fruit is used so widely as oranges. Because of their refreshing sub-acid flavour, they are much eaten in their fresh state, both alone and in combination with other foods in numerous salads and desserts.


 Orange Cake

 Take the Grated rind of 1 orange, 1 teaspoon orange extract, 4 tablespoons shortening, 1 cup sugar, 2/3 cup milk, 1 egg, 2 cups flour, 3 teaspoons baking powder and 1/8 teaspoon salt. For cream shortening, add sugar slowly beating well; add milk a little at a time; then add beaten egg; sift flour, baking powder and salt together and add to mixture; add flavouring and orange rind; mix well. Bake in greased shallow tin, in a hot oven for 15 to 20 minutes. When cool cover with orange icing.



 Orange Spongecake 

 Take 4 eggs, 1 cup. granulated sugar, 3/4 cup. flour, 2 Tb. orange juice, 1/2 tsp. orange extract. Beat the eggs with a rotary beater until they are light and lemon-coloured. Add the granulated sugar gradually. Sift into this flour, and continue the beating until all are mixed. Add the orange juice with extract, pour into a cake tin, and bake.


 Orange Marmalade 

 Take 6 oranges, 3 lemons, 3/4 qt. hot water and 3 lb. sugar. Peel the external surface of the oranges and the lemons with the help of a cutter deep enough to cut through the skin covering the sections. Remove the white material from the inside of the shelling, and cut the unheroic portion that remains into thin strips. Add the water to the skins and poach for 1 hour. At the end of this time, add the sugar and the orange and the lemon pulp, and boil until the admixture is thick. Pour into hot, in a glass jar, cool, and then seal.

 Orange and Pineapple Marmalade 


 8 oranges

 2 cups hot water

 2 pineapples

 4 lb. sugar

 For the preparation of marmalade wash the oranges, cut the kins all into small pieces, remove the seeds, and boil in a slow flame in the water until the skins are tender. Prepare the pineapples by removing the outer part and then cutting them into very small pieces. Add the pineapple to the orange, stir in sugar, and continue to boil until the juice is turned jelly form. Pour into a hot sterilized glass jar, cool, and seal.

 Orange Pie

 Rub smooth a heaping tablespoonful of cornstarch in three tablespoonfuls of water; pour over it a cup of boiling water, and stir frequently so that no lumps form. Add one cup of sour orange juice, a little grated rind, and the juice of one lemon, with two eggs. Bake with under-crust only. 


 Orange Pudding 

 Take four Seville oranges, peel and clearest skins you can get, pare them very thin, boil the peel in a required quantity of water, and strain them two or three times in the boiling to take out the bitter taste; when it is boiled you must beat it very fine in a grinder; take ten eggs yellow, three-quarters of a pound of loaf sugar, beat them together for half an hour, put to them half a pound of melted butter, and the juice of two or three oranges, as they are of good, mix all together, and bake it with a thin.


Orange Pudding 

 Slice six sweet oranges, removing the seeds and all the white skin and fibres. Place in the bottom of a dish. Prepare custard by stirring two tablespoonfuls of cornstarch braided with a little milk into a pint of boiling milk, and when thickened, add gradually, stirring constantly meanwhile, beat double egg yolk with one-fourth cup of sugar to form a creamy texture. When lightly cool, pour over the oranges. Whip the white of the second egg to a stiff froth with one-fourth cup of sugar which has been flavoured by rubbing over some orange peel, and meringue the top of the pudding. 


Orange Marmalade Pudding 

 Take 3/4 lb. of whole meal bread, some orange marmalade, 1 pint of milk, 3 eggs, and some butter. Butter a mould continuously, cut the bread into small pieces and butter them, and then spread the bread and butter in the mould in layers, spreading each layer with marmalade. When the mould is 3/4 full, pour the mixture of eggs and milk over the layers; let the whole soak for 1 hour; cover the mould tightly, and steam the pudding for 1-1/2 hours. 


Orange Tarts 

 Take three Seville oranges and boil them, shift them in the boiling to take out the bitter, cut them in two, take out the pippins, and cut them in slices; they must be baked in crisp paste; when you fill the petty pans, lay in a layer of oranges and a layer of sugar, bake them in a slow oven and ice them over.

 Orange Cream


 • 6 oranges

 • 1 lemon

 • 7 eggs

 • sugar(according to taste)

 • 1 tablespoon corn flour and some water 

 Take the juice of the oranges and the lemon. Add sufficient water to the fruit juice and let this get hot, adding the sugar to it; mix the corn flour smooth with a spoon of cold water, and thicken the fruit juice with it, letting it boil up for a minute, set aside to cool it little; whip the eggs well, and when the liquid has cooled mix them carefully in with it; return the whole mixture over a medium flame, keep stirring constantly until the cream thickens, but carefully not to let it boil, as this would curdle it. When cold, serve in custard glasses, or a glass dish poured over chips.

 Orange-water ice


 • 6 oranges

 • 1 lemon

 • 1 quarter water

 • 2 cups sugar powder

 •1/2 cup cream

 Take the juice of oranges and lemon and 2 teaspoons of orange extract. Mixed properly all the ingredients with water sugar and cream then strain and freeze.

 Orange Ice Creams From Condensed Milk

 Take 1 full pint of orange juice, 2/3 cup of sugar, 1/2 pint can of condensed milk and a grated yellow rind of two oranges. Grate the rinds into the sugar, and add milk and require water to rinse the cans. When sugar is dissolved, place it in a cold place. Put orange juice in the freezer and freeze it remains hard; add sweetened milk, and freeze again quickly.

 Apple, Date and Orange Salad


 • 1 cup diced apples

 •3/4 cup dates 

 • 2 oranges

 • 1 teaspoon crushed black pepper

 • black salt according to taste 

 Peel the apples and dice them into fine pieces. Wash the dates, remove the seeds, and cut each date into eight pieces. Remove the outer and inner surfaces of the oranges as well as the seeds and cut each section into three pieces add black pepper and salt. Just before serving, mix the fruits carefully so as not to make the salad look mushy, pile them in a neat heap on garnished salad plates, and serve with any desired dressing.

 Banana Orange Salad

 Peel and slice up some ripe bananas and oranges, removing the seeds from the oranges. Take a deep glass dish, lay at the bottom some slices of bananas, then a layer of oranges. Sprinkle well with sugar, then continue the process until all the materials are used up. Cover and let it leave for an hour, then serve as a dessert.

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