Best Orange Ginger Stickies Recipes

CINNAMON ROLL STICKIES

Steps:

• Preheat the oven to 350 degrees F.
• Combine the sugar, syrup, 4 tablespoons butter and 1/4 cup water in a small saucepan and bring to a boil over medium-high heat. Cook, stirring constantly, for 1 minute. Remove the pan from the heat and let the sauce cool.
• Open the tube of cinnamon rolls while keeping all the rolls together in a log. Press it flat with your hands. Using a lightly floured rolling pin, roll the block of dough into a 12-by-6-inch rectangle.
• Stir together the frosting from the tube of rolls with 2 tablespoons butter in a small bowl until smooth and spreadable. Spoon the frosting mixture evenly in a line close to the long edge of the rectangle closest to you. Starting with that side, roll the dough away from you and back into a log, ending with the log seam side-down. Lightly press together the open ends of the log to seal them.
• Lightly roll the new dough log back and forth under your hands until you have a 24-inch rope. Fold the rope in half, stretch it gently to elongate it some more, then twist it once and fold it in half once more. Transfer the dough coil to a greased 9-by-5 inch loaf pan that is 2 1/2 inches deep and then pour half the brown-sugar maple sauce over the top of the coil, making sure it's completely coated. Cover the pan with foil and bake until the dough is cooked in the center, about 40 minutes.
• Remove the pan from the oven and immediately invert and unmold the dough coil onto a cutting board. Cut the dough crosswise into six 1 1/2-inch wide slices. Heat the remaining 2 tablespoons butter in a large nonstick skillet over medium heat. Add the slices cut side-down to the skillet and cook until golden brown, about 1 minute. Flip the slices, cook for 1 minute more, then transfer to a plate. Serve the stickies while warm with the remaining brown sugar-maple sauce drizzled over the top. If you like, top with stickies with a scoop of vanilla ice cream.
• Preheat the oven to 350 degrees F.
• Combine the sugar, syrup, 4 tablespoons butter and 1/4 cup water in a small saucepan and bring to a boil over medium-high heat. Cook, stirring constantly, for 1 minute. Remove the pan from the heat and let the sauce cool.
• Open the tube of cinnamon rolls while keeping all the rolls together in a log. Press it flat with your hands. Using a lightly floured rolling pin, roll the block of dough into a 12-by-6-inch rectangle.
• Stir together the frosting from the tube of rolls with 2 tablespoons butter in a small bowl until smooth and spreadable. Spoon the frosting mixture evenly in a line close to the long edge of the rectangle closest to you. Starting with that side, roll the dough away from you and back into a log, ending with the log seam side-down. Lightly press together the open ends of the log to seal them.
• Lightly roll the new dough log back and forth under your hands until you have a 24-inch rope. Fold the rope in half, stretch it gently to elongate it some more, then twist it once and fold it in half once more. Transfer the dough coil to a greased 9-by-5 inch loaf pan that is 2 1/2 inches deep and then pour half the brown-sugar maple sauce over the top of the coil, making sure it's completely coated. Cover the pan with foil and bake until the dough is cooked in the center, about 40 minutes.
• Remove the pan from the oven and immediately invert and unmold the dough coil onto a cutting board. Cut the dough crosswise into six 1 1/2-inch wide slices. Heat the remaining 2 tablespoons butter in a large nonstick skillet over medium heat. Add the slices cut side-down to the skillet and cook until golden brown, about 1 minute. Flip the slices, cook for 1 minute more, then transfer to a plate. Serve the stickies while warm with the remaining brown sugar-maple sauce drizzled over the top. If you like, top with stickies with a scoop of vanilla ice cream.

ORANGE GINGER MARMALADE

Steps:

• Run five jars through the dishwasher to sterilize them and then place them in a low oven until dry. Place a saucer in the freezer.
• Halve the oranges and squeeze the juice from them into a large saucepan. Save the pips for later.
• Slice each orange half in half again so that you have quarters. Using a metal spoon, scrape the pith from the peel and save this for later too. Using a square of muslin cloth, make a package for the seeds and pith by tying it into a bundle with string.
• Slice the orange peels into fine shreds and place it in the pan with the orange juice, lemon juice, chopped ginger and the bundle of pith and pips. Add water. Bring the mixture to the boil. Reduce the heat and simmer for 30 minutes.
• Remove the muslin bag from the pot carefully and squeeze the liquid back into the pan.
• Add all of the sugar to the orange and ginger mixture and stir until the sugar dissolves. Bring to a boil and then reduce the heat to a rapid simmer. Skim any foam which appears on the top. Cook on medium heat until mixture thickens.
• Remove the saucer from the freezer and place a spoonful of marmalade on it.
• Remove the pan from the heat and leave the marmalade rest for 10 minutes. Transfer to the sterilized jars with a spoon or ladle. Wipe the rim of each jar and place the lids on tight.
• Store in a cool dry cupboard. Once opened, store in the refrigerator.

ORANGE GINGER CHICKEN

Steps:

• Place flour in a large resealable plastic bag. Season chicken with salt and pepper. Add to bag, a few pieces at a time, and shake to coat. In a large skillet, cook chicken in oil in batches over medium heat until chicken is no longer pink. Remove and keep warm., In the same skillet, combine the remaining ingredients. Bring to a boil, stirring to loosen browned bits from pan; cook and stir until thickened. Return chicken to the pan; heat through. Sprinkle with green onion and sesame seeds if desired.

ORANGE GINGER SCONES

Steps:

• In a large bowl, combine the flour, 2 tablespoons sugar, baking powder, ginger, salt and baking soda. Cut in butter until mixture resembles coarse crumbs. Whisk sour cream and egg; add to dry ingredients just until moistened. Stir in orange zest., Turn onto a floured surface; knead 8-10 times. Divide dough in half. Pat each portion into a 7-in. circle; cut each into six wedges. , Separate wedges and place 1 in. apart on ungreased baking sheets. Sprinkle with remaining sugar. Bake at 400° for 10-12 minutes or until lightly browned. Serve warm.

ORANGE GINGER COOKIES

Steps:

• Cream together butter and sugar.
• Add egg and mix well.
• Add grated peel and molasses and mix again.
• Stir together dry ingredients and add to butter mixture, stirring well.
• Wrap up dough and chill for several hours or overnight.
• Roll dough very thin and cut out cookies with cookie cutters.
• Bake on greased cookie sheets at 375°F for 8 to 10 minutes.

ORANGE GINGER COOKIES

Steps:

• Preheat oven to 400 degrees.
• In a large bowl, cream the butter and sugar together.
• Beat in the egg, corn syrup and orange peel and mix well.
• Sift the dry ingredients and add to the creamed mixture.
• Roll into balls about the size of a walnut and place on a greased cookie sheet.
• Cover the balls on the cookies sheet with waxed paper and flatten with a glass.
• Bake at 400 degrees for 5 to 6 minutes.

ORANGE GINGER SAUCE

Steps:

• Mix all ingredients.
• Heat in microwave on High 1 minute.

ORANGE GINGER SCONES

Steps:

• In a bowl, combine the flour, 2 TBLS sugar, baking powder, ginger, salt and baking soda.
• Cut in butter until mixture resembles coarse crumbs.
• Combine the egg, sour cream, and orange peel; add to crumb mixture and stir until a soft dough forms.
• Turn onto a floured surface; knead 5-6 times.
• Divide dough in half.
• Pat each portion into a 7" circle; cut each into 6 wedges.
• Seperate wedges and place 1" apart on ungreased baking sheets.
• Sprinkle with remaining sugar.
• Bake at 400 degrees for 10-12 minutes or until lightly browned.