Desserts
Orange Poppy Seed Bread
2 cups flour
1 ½ tsp. baking powder
¼ tsp salt
2 Tbs. poppy seeds
6 Tbs. unsalted butter, softened
1 c. sugar
2 eggs
1 Tbs. grated orange peel
¼ cup Natalie’s Orchid Island Orange Juice
½ cup milk
Glaze:
2 Tbs. Natalie’s Orchid Island Orange Juice
½ cup sifted confectioners’ sugar
Preheat oven to 325 degrees. Butter and flour 9 x 5 x 3 inch loaf pan. Line the bottom of the pan with waxed paper. Butter and flour waxed paper.
In medium bowl combine flour, baking powder, salt, and poppy seeds.
In a small mixer bowl, cream butter and sugar at medium speed until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in orange peel and orange juice. Add flour mixture alternately with milk, beating at low speed just until blended. Pour into loaf pan.
Bake at 325 degrees for 60 to 70 minutes until bread pulls away from sides of pan and wooden toothpick inserted in center comes out clean.
Glaze:
In a small bowl mix 2 Tbs. orange juice and enough confectioners’ sugar to make a pour able consistency. Pour glaze over top of hot bread, spreading evenly. Let stand for 10 minutes. Remove from pan, peeling off waxed paper.
Old-World Apple Cake
2 tsp. cinnamon
3 cups flour
2 cups plus 5 Tbs. sugar
1 cup vegetable oil
4 large eggs
¼ cup Natalie’s Orchid Island Orange Juice
3 tsp. baking powder
2 tsp. vanilla
1 tsp. salt
6 or 7 Granny Smith or Winesap apples, peeled and cut into small chunks
Mix 5 Tbs. sugar and cinnamon. Dip apple chunks into this mixture and coat. Put the rest of the ingredients into a bowl and mix well. If too thick, add some orange juice. Pour half of the batter into a 9-inch, greased tube pan. Add half of the apples. Pour the rest of the batter on top and add the rest of the apples. Bake at 350 degrees for 1-½ hours, or until a toothpick comes up dry.
Orange Cake
¾ cup (1 ½ sticks) unsalted butter, softened
1 cup sugar
2 eggs, beaten
1 cup sour cream
1 Tbs. grated orange peel
1 tsp. vanilla
2 cups flour
1 tsp. baking soda
Glaze:
1/3 cup Natalie’s Orchid Island Orange Juice
½ cup sugar
Preheat oven to 350 degrees. Grease a 10-inch tube pan.
Beat together butter and sugar in a large bowl until light and fluffy. Add eggs, sour cream, orange peel and vanilla. Beat until well blended.
Sift together flour and baking soda in separate bowl. Add butter to the mixture, beating just until combined. Spoon batter into prepared ban. Bake 55 to 60 minutes, until wooden pick inserted in the center comes out clean. Cool cake for 10 minutes. Remove cake from pan, cooling right side up on a serving plate.
Prepare glaze by stirring together orange juice and sugar in a small bowl until the sugar is dissolved. If the sugar does not dissolve immediately, let stand, then stir again. Spoon over cooled cake, allowing glaze to drizzle down the side of the cake.
Orange Bavarian
1 cup boiling water
1 package (3 ounces) orange-flavored gelatin
½ cup sugar
1 Tbs. grated orange peel
1 cup Natalie’s Orchid Island Orange Juice
1 cup chilled whipping cream
Pour boiling water on gelatin in 1 ½ pin bowl. Stir until gelatin dissolves. Stir in sugar, orange peel and juice. Refrigerate, stirring occasionally, until mixture mounds slightly when dropped from a spoon.
Beat whipping cream in chilled 1 ½ quart bowl until stiff. Beat gelatin mixture until foamy; fold in whipped cream. Pour into a 4-cup mold or in 6 to 8 dessert dishes. Refrigerate until firm, about 4 hours. Unmold.
Makes 6 to 8 servings.
