I have been thinking of making these muffins for a long time. These muffins have a delicious streusel topping along with an orange glaze drizzle. My daughter in love Danielle thought they were lovely. Princess Willow also loved them.
2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 stick of butter, room temperature
1 cup sugar
2 teaspoons vanilla
1/2 cup milk
1 1/2 cups of Craisins
Zest of one large orange
4 Tablespoons sugar
1 Tablespoon flour
2 teaspoons butter, melted
5 Tablespoons powder sugar
Freshly squeezed orange juice about a teaspoon or more for desired consistency.
Preheat oven to 350 degrees. Line muffin pan with liners and set aside. Whisk flour, bakiNog powder and salt together. Using a mixer, blend room temperature butter and sugar together. Add eggs, vanilla, milk, craisins and the orange zest.
Scoop muffins into liners.
Mix sugar, flour and melted butter to make streusel topping. Top each muffin with streusel topping. It will be grainy.
Bake muffins for 20-25 minutes. While muffins are baking, make the orange glaze.
Place powdered sugar in a small bowl and add fresh orange juice. Stir until smooth. Drizzle over cooled muffins.
Not your typical Ooey Gooey Cake, but orange creamsicle. So yummy and easy to make. This dessert is loved by my family.
1 box Duncan Hines Orange Supreme Cake Mix
2 sticks of butter, melted, one stick for each layer
1 8 ounce package cream cheese, room temperature
1 teaspoon vanilla
1/2 teaspoon orange extract
1 16 ounce package powdered sugar
Combine the cake mix, egg and one stick of melted butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly sprayed 13 by 9-inch baking pan. I used a tablespoon, to flatten out the bottom layer, at home. I use the bottom of a measuring cup.
In a large bowl, beat the cream cheese until smooth. Add the eggs, vanilla, orange extract and one stick of melted butter and blend together. Add powdered sugar and mix well. Pour over the bottom layer and spread it out evenly. Preheat oven to 350 degrees and bake 40 – 50 minutes. Do not over bake or your cake will be dry. The cake should be a little jiggly so it’s gooey inside. Enjoy!
I grew up eating this jello salad as a child in the late 1960’s. My Mom made this salad a lot. This is definitely a 60’s retro recipe. Back in the day, meals, especially holiday meals had jello salads on the table. I usually do not like fruit in jello but since it’s crushed pineapple and mandarin oranges, I do make the exception here. You will find this orange jello salad tangy, light and refreshing. Enjoy this blast from the past.
1 box of orange jello (6 ounces), you can substitute sugar free if you wish just use 6 ounces of dry jello
6 ounces of frozen orange juice concentrate, I could not find a 6 ounce can, they were all 12 ounces so, measure out 3/4 cup. Make juice with the leftovers or put back into the freezer for the next jello salad
1 can of crushed pineapple (20 ounces), do not drain
2 cans of mandarin oranges (15 ounces), drained
Whip cream, optional
Pour dry jello in a 13 x 9 pan. Bring 2 cups of water to a boil. I used a Pyrex measuring cup and microwaved it for about 3 minutes. Pour boiling water in jello pan and whisk until dissolved. Add your frozen orange juice concentrate. I cut it up so it would dissolve faster. Next mix in your crushed pineapple, whisking to blend and lastly add the mandarin oranges. Cover tightly with plastic wrap and refrigerate until set. This makes a great addition to any family meal as a side dish or even as a light dessert.