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Step 3: Bake the cake. Bake at 325°F for 50 to 60 minutes, or until the cake is a light golden brown and a cake tester or toothpick inserted in the center of the cake comes out clean (photo 3). Orange Vanilla Pound Cake before and after baking.
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Scrape vanilla seeds into a medium saucepan; add pod, chile, orange zest, hibiscus, sugar, and 2 cups boiling water. Let steep until infusion cools to room temperature, about 30 minutes. Strain.
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You could also use a food processor, which may be easier for some. Step 1. Mix all ingredients together and shape them into walnut-sized balls. Roll balls in additional powdered sugar or coconut. Place in refrigerator to chill until firm. Makes 15-20 cookies.
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In a pot on the stove on medium heat, combine orange juice, orange zest, cinnamon, and sugar. Stir and allow sugar to disolve before moving to next step. Add cranberries, and vanilla extract. Cook until cranberries 'pop'. Once cranberries have fully deflated and sauce has thickened, transfer to serving container and allow to cool.
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Instructions. Heat a large skillet over medium heat, or heat an electric griddle to 350°F. Combine the flour, sugar, baking powder, baking soda, and salt in a medium bowl. Whisk to combine. Whisk together the orange juice, milk, egg, oil, 2 teaspoons vanilla extract, and orange zest in a small bowl or measuring cup.
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Remove from the heat and set aside. Once cooled, arrange the orange slices over the base of the tin. Place eggs, sugar and vanilla in the bowl of an electric mixer and whisk for 8-10 minutes or until the mixture is thick, pale and tripled in volume. Sift the flour over the egg mixture and fold through. Fold through the butter and almond meal.
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Set aside. In the bowl of a stand mixer fitted with the paddle attachment, beat butter, oil, sugar, and orange zest on medium speed for 2-3 minutes, until light and fluffy. Add eggs one at a time, followed by vanilla extract. Beat until combined, scraping the sides and bottom of the bowl as needed.
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Enjoy! 1. In a large bowl, beat together eggs and sugar for 3 minutes. Add the butter, vanilla, juice and zest and beat for 1 more minute. 2. In another bowl, sift together flour, baking powder and salt. 3. Add the flour mixture to the egg mixture and mix gently until the dough comes together.
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For the orange-vanilla butter: 8 tablespoons (1 stick) unsalted butter, room temperature. 1/2 cup packed dark brown sugar. 1 tablespoon orange zest. 1 teaspoon vanilla extract (or the seeds from 1/2 vanilla bean pod) 1/2 teaspoon ground cinnamon. 1/4 teaspoon ground ginger. 1/4 teaspoon ground nutmeg. Pinch ground cloves. Pinch salt. To serve.
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In a mixing bowl, whisk together cake flour, baking powder, and salt. Cream butter and sugar. In a second mixing bowl with an electric mixer on medium speed, cream butter, oil, sugar and zest together until light and fluffy, about 1 to 2 minutes. Add eggs and vanilla.
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The orange-vanilla flavors marry beautifully in this simple nutrition-packed treat. Print Ingredients. 1 frozen banana 1 orange, peeled or 2 clementines, peeled 1/2 cup plain Greek yogurt 1/2 teaspoon vanilla extract 1 cup unsweetened milk (nut, soy, animal) Honey or maple syrup, to taste.
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Increase the sugar to 3/4 cup. Reduce or eliminate the corn starch. Cook the custard just until it coats the back of a spoon, but without corn starch, it won't become thick like pudding. After chilling the custard thoroughly, whip 1 cup of heavy whipping cream to soft peaks, and fold it into the custard.
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Preparation. Step 1. Uncover the orange sherbet and vanilla ice cream and let sit at room temperature while you prepare the crust. Cover the bottom of an 8-by-2-inch springform pan with a layer of vanilla wafers (see Tip). Break up cookies to fill any big holes.
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Instructions. Fill a pitcher with 8 cups of water and slice the orange into pieces roughly a 1/4-inch thick. Cut them in half, or in quarters, depending on how large the mouth of your pitcher is. (You want them to be easily removed later for cleaning!) Add the vanilla and orange slices to the water, stir well, and let the flavors meld together.
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Preheat the oven to 180ºC (350ºF). Line muffin tins with paper liners. In an electric mixer, beat on medium speed the eggs, the sugar and the orange zest until obtain a creamy and homogeneous mixture. Pour the orange juice and the vanilla extract and mix for 2 to 3 minutes. Reduce the mixer speed to low, add the flour mixed with the baking.
