ORANGE BAVARIAN
This refreshing treat's perfect after a hearty meal. -Adeline Piscitelli, Sayreville, New Jersey
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 14 servings.
Number Of Ingredients 6
Steps:
- Dissolve gelatin in water. Stir in sour cream until smooth. Mix in sherbet until melted. Chill until partially set. Fold in oranges. Pour into a 7-cup ring mold coated with cooking spray. Cover and chill 8 hours or overnight. Just before serving, unmold onto a platter; fill the center with grapes if desired.
Nutrition Facts : Calories 126 calories, Fat 4g fat (2g saturated fat), Cholesterol 13mg cholesterol, Sodium 43mg sodium, Carbohydrate 22g carbohydrate (20g sugars, Fiber 0 fiber), Protein 2g protein.
VANILLA BAVARIAN CREAM PIE
This pie is a delicate taste treat delight! Also good served with sliced strawberries.
Provided by ETHELMERTZ
Categories Desserts Pies No-Bake Pie Recipes Chiffon Pie Recipes
Yield 8
Number Of Ingredients 10
Steps:
- Soften gelatin in cold water. Scald the milk.
- In a mixing bowl, mix together sugar and cornstarch. Add eggs and mix thoroughly. Add milk and softened gelatin, stirring constantly.
- Cook custard in double boiler over hot water until it thickens and coats spoon. Remove from heat. Add ice cream while custard is hot. Cool thoroughly.
- Add vanilla. Whip the cream, and fold 1 1/2 cups into cooled custard. Pour filling into pie shell, and refrigerate until set. Garnish with remaining whipped cream.
Nutrition Facts : Calories 420.8 calories, Carbohydrate 30.8 g, Cholesterol 137.1 mg, Fat 30.7 g, Fiber 0.3 g, Protein 6.6 g, SaturatedFat 17.2 g, Sodium 173.9 mg, Sugar 19.7 g
ORANGE BAVARIAN CREAM PIE
Number Of Ingredients 9
Steps:
- 1. In large mixing bowl dissolive gelatin in boiling water. Stir in orange juice, sugar and orange peel until sugar dissolves. Refrigerate until partially set, stirring occasionally.2. In small mixing bowl beat milk, whipped topping mix and vanilla on medium speed of electric mixer until combined. Beat on high speed for 4 to 6 minutes or until soft peaks form.3. Beat partially set gelatin on medium speed of electric mixer until foamy. Fold whipped topping mixture into gelatin mixture. Spread in crust.4. Refrigerate at least 4 hours or until set. Garnish as desired. Store in refrigerator.
Nutrition Facts : Nutritional Facts Serves
ORANGE BAVARIAN CREAM PARFAIT
Beautiful parfaits made with an orange flavored Bavarian cream layered with mandarin oranges. A stunning individual dessert that is a snap to make.
Provided by Allrecipes Member
Categories Orange Cookies
Time 20m
Yield 8
Number Of Ingredients 7
Steps:
- Beat together yogurt and vanilla pudding mix for 30 seconds, until moistened. Fold in powdered sugar and whipped topping until blended. Reserve 1 tablespoon vanilla crumbs and 8 mandarin oranges for topping.
- Layer in dessert glasses, vanilla crumbs, mandarin oranges and Bavarian cream; repeat layering. Sprinkle reserved crumbs over parfaits and top with reserved mandarin oranges.
Nutrition Facts : Calories 384.4 calories, Carbohydrate 65.6 g, Cholesterol 3.4 mg, Fat 12 g, Fiber 1.4 g, Protein 3 g, SaturatedFat 7.5 g, Sodium 279.2 mg, Sugar 45.4 g
ORANGE BAVARIAN CREAM PIE
Number Of Ingredients 9
Steps:
- 1. In large mixing bowl dissolive gelatin in boiling water. Stir in orange juice, sugar and orange peel until sugar dissolves. Refrigerate until partially set, stirring occasionally.2. In small mixing bowl beat milk, whipped topping mix and vanilla on medium speed of electric mixer until combined. Beat on high speed for 4 to 6 minutes or until soft peaks form.3. Beat partially set gelatin on medium speed of electric mixer until foamy. Fold whipped topping mixture into gelatin mixture. Spread in crust.4. Refrigerate at least 4 hours or until set. Garnish as desired. Store in refrigerator.
Nutrition Facts : Nutritional Facts Serves
ORANGE CREAM PIE
The ORANGE CREAM PIE is extremely good during hot weather, very refreshing. Young people just love it as it tastes just like a "CREAMSICLE". About 22 years ago an East Indian friend suggested that I make this recipe as it was always a special dessert in certain parts of India. I made some modifications to the recipe and everyone tells me that it is better than the original recipe.
Provided by William Uncle Bill
Categories Pie
Time 40m
Yield 1 nine inch pie, 8-10 serving(s)
Number Of Ingredients 18
Steps:
- PIE CRUST----------.
- In a medium-size mixing bowl, combine crushed vanilla wafers, crushed graham wafers and finely chopped pecans; mix well.
- Add margarine or butter and blend using a pastry blender or a fork.
- Preheat oven to 350 F degrees.
- Prepare a 9 inch oven-proof pie dish by lightly spraying with a vegetable oil.
- Dust with 1 tablespoon of flour.
- Shake off any excess flour off pie plate (The spray and flour will prevent the shell from sticking to the pie dish).
- Spoon wafer mixture into pie dish; press evenly to bottom and sides using a rounded soup spoon.
- Bake in preheated 350 F oven for 10 minutes.
- Remove from oven and let cool.
- FILLING----------.
- In a medium-size mixing bowl, dissolve orange jello powder with 1 cup of boiling water.
- Add 1/2 cup of cold water and let cool for about 15 minutes.
- Add concentrated orange juice, lemon juice and 1/2 teaspoon of orange extract and stir well to mix.
- Place in the freezer compartment of the refrigerator for about 20 minutes or until just partially set; DO NOT LET HARDEN.
- Remove from freezer and break up the jelly mixture using a whisk.
- In a 2 cup measuring cup, add 1/2 cup whipping cream and using an electric mixer, beat until cream slightly thickens.
- Add remaining 1/2 teaspoon of orange extract and gradually add powdered sugar, beating until thickened.
- Add whipped cream to the jelly and fold in, (DO NOT BEAT).
- Pour mixture into the cooled pie shell.
- Place pie in the freezer compartment of the refrigerator for about 1 hour or until pie filling is set.
- TOPPING----------.
- In a 2 cup measuring cup add 1/2 cup whipping cream and using an electric mixer, beat until slightly thickened.
- Add orange extract and gradually add powdered sugar and continue beating until thickened.
- Before serving pie, spread whipped cream over entire top of pie.
- Place and arrange orange segments on top of whipped cream creating a pattern if desired.
- Sprinkle with grated sweetened chocolate.
- Serve pie chilled, not frozen.
GLAZED ORANGE BAVARIAN CAKE
Beautiful Cake with glazed oranges made in a spring form pan. The cake may be prepared ahead of the oranges and cream, wrapped well in plastic wrap or kept frozen. If frozen, unwrap before thawing.
Provided by ovendiva
Categories Dessert
Time P2DT4h
Yield 1 cake, 12-16 serving(s)
Number Of Ingredients 14
Steps:
- Glaze the orange slices:.
- Bring the sugar and water to a boil in a large pot.
- Add orange slices, lower the heat and simmer for 2.5 hours.
- Remove from heat.
- Let cool in syrup overnight.
- Make the Cake:.
- Preheat overn to 350 degrees.
- Butter and flour a 10-inch springform pan.
- Beat the eggs and sugar with an electric mixer for 10 minutes, until very thick and pale.
- Gradually fold in the flour.
- Fold 1/4 of the batter into the melted butter, then fold the butter mixture into the remaining batter.
- Spoon the batter evenly into the prepared cake pan.
- Bake in the center of the oven for about 35 minutes, until a cake tester inserted in the center of the cake comes out clean.
- Cool on a wire rack.
- Run a knife around teh edge of the pan to release the cake.
- Remove the sides and the bottom of the pan.
- Trim any crips edges and slice the cake horzontally into 3 thin layers.
- Orange Bavarian Cream:.
- In a medium saucepan, heat the milk to simmering.
- In a bowl, beat the yolks with 9 tablespoons of the sugar until well combined.
- Gradually beat in the hot milk.
- Stir in the softened gelatin.
- Retrun the mixture to the saucepan and cook over low heat, stirring constantly with a wooden sppon for about 10 minutes, until the mixture thickens enough to coat the back of a spoon, (Do not let boil or the eggs will curdle.).
- Stir in the vanilla and Cointreau.
- Place the saucepan over a bowl of rice and stir until the mixture of mounds.
- In a bowl, softly whip the cream with the remaining tbsp of sugar.
- Carefully fold it into the chillled Bavarian mixture.
- Assemble:.
- Line a 10" springform pan with plastic wrap, leaving a 5" overhang all around.
- Drain the orange slices and reserve the syrup.
- Choose the largest slices and place them in a decorative pattern on the bottom and sides of the pan.
- Finely chop the remaining oranges and fold into the Bavarian Cream.
- Spoon 1/3 of the Bavarian Cream over the oranges.
- Place 1 layer of the cake over the cream and brush with some of the reserved syrup.
- Repeat twice wtih the remaining cream and layers.
- Cover with plastic wrap.
- Place a 9" cake pan on top of the cake and put a 2 lb. weight in the center of the pan.
- Refrigerate for at least 4 hours.
- To Serve:.
- Remove the weighted pan and plastic wrap.
- Invert the cake onto a serving platter.
- Remove the sides and bottom of the pan and peel off the plastic wrap.
- Slice with a very sharp knife.
Nutrition Facts : Calories 519.3, Fat 15.2, SaturatedFat 8.2, Cholesterol 207.8, Sodium 86.5, Carbohydrate 83.4, Fiber 1.3, Sugar 71.6, Protein 15
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