Fresh Orange Cookies

1 1/2 cups sugar
1 cup butter, softened
1 cup sour cream
2 eggs
4 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2/3 cup orange juice
3 Tablespoons orange zest (about 5 or 6 oranges)

Preheat oven to 375 degrees.

Cream together sugar and butter. Add sour cream and eggs, then blend well. Add rest of ingredients and mix. Drop on ungreased or parchment lined cookie sheet. Bake for about 10 minutes or until the tops aren’t shiny. Frost while slightly warm.

FROSTING
6 Tablespoons butter, melted
3 cups powdered sugar
2 Tablespoons orange zest (2 oranges)
3-4 Tablespoons orange juice

Creamy Sweet Rice Pudding

Mmmm… a yummy comfort food with flavors of real vanilla bean, cinnamon stick, orange, fresh nutmeg and cranberries.  This is made in a pressure cooker.

1 cup white basmati rice
2 1/4 cups water
1/2 tsp. orange oil (optional)
1 (2 inch) piece of orange pee
1 cinnamon stick
1/2 tsp. salt
1/8 tsp. freshly ground nutmeg
1/2 whole vanilla bean (optional)
3/4 cup half and half
3 large egg yokes
2 Tbsp butter
1/4 cup honey
1/2 cup sugar
1/2 cup dried cranberries
1/2 tsp. vanilla

DIRECTIONS:
In a waffle bottom pressure cooker, add rice, water, orange oil, orange peel, cinnamon stick, salt, nutmeg and vanilla bean. Bring mixture to a boil, secure lid. Bring to the second red ring of pressure cooker and maintain pressure for 3-5 minutes. Drop pressure under cold water around the outer rim only. Remove lid.

In a medium bowl, mix together half & half with egg yolks. Add butter, honey, sugar and egg mixture to the rice in pressure cooker.  Stir gently. Remove cinnamon stick, orange peel and vanilla bean.

Continue to cook over medium-high heat for 3 minutes (cooking the eggs) until mixture comes to a simmer; stir constantly. Stir in cranberries and vanilla. Spoon pudding into individual dishes and enjoy!

*Note: you can try something new by adding almond extract, maple extract, etc.

Source:  Shar Lomax

Fresh Orange Cookies

This is my all-time favorite orange cookie! It’s a very moist and soft cookie (perhaps because of the sour cream?) with an orange glaze on the top. Unfortunately these cookies don’t stack well in a storage container – the glaze will come off on the bottom cookie – so be prepared to eat them fast, or give away a plateful to your friends and neighbors!

COOKIES:
1 1/2 cups sugar
1 cup butter, softened
1 cup sour cream
2 eggs
4 cups flour
1 tsp soda
1 tsp baking powder
1/2 tsp salt
2/3 cup orange juice
3 Tbsp grated orange peel (about 3 oranges)

FROSTING:
1/4 cup butter, melted
2 cups powdered sugar
1 Tbsp grated orange peel (about 1 orange)
2-3 Tbsp orange juice

Preheat oven to 375 degrees.

DIRECTIONS:

Cream together sugar and butter. Add sour cream and eggs. Blend well. Add rest of ingredients and mix.

Drop on ungreased cookie sheet. Bake for 8-9 minutes. Frost while cookies are just warm. If they are too hot, the frosting will drip off.

**If frosting is too thick, add a little more orange juice. And if it’s too thin, add a little more powdered sugar.