ORANGE FOOD COLORING RECIPES

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ORANGE SUGAR COOKIES RECIPE: HOW TO MAKE IT



Orange Sugar Cookies Recipe: How to Make It image

I make these citrusy cookies for parties and special occasions, and we always get to eat the ones that don't come out perfectly. Eventually I had to start making extra "mistakes" to keep my family happy! —Myrrh Wertz, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Desserts

Total Time 35 minutes

Prep Time 25 minutes

Cook Time 10 minutes

Yield 2-1/2 dozen.

Number Of Ingredients 12

1 cup butter, softened
1 cup sugar
1/2 teaspoon salt
1 large egg, room temperature
4 teaspoons grated orange zest
1/3 cup orange juice
1-1/2 teaspoons lemon extract
2-1/2 cups all-purpose flour
ICING:
1 cup confectioners' sugar
2 tablespoons 2% milk
3 drops orange food coloring, optional

Steps:

  • In a large bowl, cream butter, sugar and salt until light and fluffy, 5-7 minutes. Beat in egg, orange zest, orange juice and extract. Gradually beat in flour., Divide dough in half. Shape each into a disk. Cover and refrigerate 1 hour or until firm enough to roll., Preheat oven to 375°. On a floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 2-1/2-in. cookie cutter. Place 1 in. apart on greased baking sheets., Bake until edges are light brown, 8-10 minutes. Remove from pans to wire racks to cool completely., In a small bowl, mix confectioners' sugar, milk and, if desired, food coloring until smooth. Pipe or spread over cookies; let stand until set.

Nutrition Facts : Calories 139 calories, FatContent 6g fat (4g saturated fat), CholesterolContent 23mg cholesterol, SodiumContent 91mg sodium, CarbohydrateContent 19g carbohydrate (11g sugars, FiberContent 0 fiber), ProteinContent 1g protein.

LEMON-ORANGE POUND CAKE RECIPE | SOUTHERN LIVING



Lemon-Orange Pound Cake Recipe | Southern Living image

This recipe is from the cookbook, Stop and Smell the Rosemary, by the Junior League of Houston. This pound cake is sublime in its simplicity, but we decided to fancy it up a bit with a Bundt pan and two contrasting icings. You can leave out the yellow food coloring gel and have a cake that is just as pretty with a few extra lemon and orange slices for garnish. The Lemon-Orange Pound Cake is perfect for a bridal shower or a spring tea.

Provided by Stop and Smell the Rosemary, Junior League of Houston

Categories     Cakes

Total Time 2 hours 35 minutes

Yield Serves 10 to 12

Number Of Ingredients 19

2 cups granulated sugar
1/2 cup unsalted butter, softened, plus more for greasing pan
1/2 cup vegetable shortening
6 large eggs
3 cups all-purpose flour, plus more for pan
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup whole buttermilk
1 teaspoon vanilla extract
1 teaspoon lemon extract
2 cups powdered sugar
3 tablespoons whole milk
1/4 teaspoon vanilla extract
2 cups powdered sugar
1 tablespoon fresh lemon juice
1 tablespoon fresh orange juice
1 drop yellow food coloring gel
Thin lemon or orange slices, optional

Steps:

  • Prepare the Cake: Preheat oven to 350°F. Grease and flour a 12-cup Bundt pan.
  • Beat sugar, butter, and shortening in a large bowl with an electric mixer on medium speed until light and fluffy, 5 to 6 minutes. Add eggs, 1 at a time, beating well after each addition.
  • Whisk together flour, baking powder, salt, and baking soda in a bowl. Alternately add flour mixture  and buttermilk to butter mixture in 5 additions, beginning and ending with flour, beating until blended after each addition. Beat in vanilla and lemon extracts. Transfer batter to prepared pan; smooth top. Bake in preheated oven until a wooden pick inserted in the center comes out clean, 45 to 50 minutes. Cool in pan on a wire rack 10 minutes; remove from pan, and cool completely on rack, 30 to 40 minutes.
  • Prepare the Vanilla Icing: Whisk together powdered sugar, milk, and vanilla extract in a bowl until smooth. Drizzle icing over Cake, letting it drip down sides. Refrigerate 10 minutes to allow icing to set.
  • Prepare the Lemon-Orange Icing: Whisk together powdered sugar, fresh lemon and orange juices, and yellow food coloring gel in a bowl until smooth. Drizzle Lemon-Orange Icing over Vanilla Icing, letting it drip down sides. Let stand until set, about 20 minutes. Garnish with thin lemon or orange  slices, if desired.

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