Pour orange juice mixture over oats and stir until thoroughly combined.
Pour orange juice mixture into your popsicle mold of choice and freeze!
Not exact matches
Make a well (hole) in the center of the flour
mixture and
pour in the eggs, honey, vanilla, oil and
orange juice.
Pour in the
orange juice + lemon
juice mixture on the pan with high heat.
Gently
pour the beet
juice over the top of the
orange juice mixture to create pretty streaks of color in the glass.
Directions: Preheat oven to 350 degrees, lightly oil and flour a 9 ″ cake pan / Sift cornmeal, flour, baking powder, and salt into a bowl / Whirl almonds and sugar together in a food processor until almonds are finely ground / Add flour
mixture to the sugar and almond
mixture, process briefly to mix / Grate
orange (about 1 T) and
juice the
orange (about 1/3 C) and add to dry ingredients along with eggs, oil and water / Process for 15 or 20 seconds, scrape the sides and whirl again just briefly / This is a thin batter /
Pour into prepared pan and bake for 40 - 45 minutes, or until toothpick comes out clean when tested.
Reduce the heat, then
pour in the milk,
orange juice and rice malt syrup and stir the
mixture constantly until the semolina has absorbed almost all the liquid and has become very soft.
When the cake gets cold, poke the top with a fork or skewer,
pour honey and
orange juice mixture evenly.
Pour the
orange juice, etc
mixture over the tempeh and simmer for 10 - 15 minutes (flip tempeh piece 3 or 4 times during this time to allow all sides to absorb sauce) until sauce becomes thick and sticky.
To make mimosas: Add two ounces
orange juice to each glass then
pour over the wine champagne
mixture.
In another smaller bowl, whisk together the egg, heavy cream and
orange juice, then
pour it into the flour
mixture while gently stirring just until a dough forms.