Orange Creme Squares Recipes

ORANGE AND NUT SQUARES

Steps:

• Preheat the oven to 350 degrees F.
• Spread the cookie dough out on a cookie sheet to 1/4-inch thickness (about 9 inches by 12 inches) using your fingertips. Bake for 25 minutes. Let cool.
• Spread the marmalade over the cookie. Sprinkle with nuts.
• In a double boiler over very lightly simmering water, melt the chocolate. Dip a spoon in the melted chocolate and drizzle on top of the cookie. Let cool. Cut the cookie into 12 bars or squares. Serve or store in an airtight container.

ORANGE BARS

Steps:

• For the crust: Preheat the oven to 350 degrees F. Grease a 9-by-13-inch pan with butter.
• Stir together the flour, granulated sugar and salt in a bowl. Add the butter to the bowl and use a pastry cutter to cut it all together until the mixture resembles fine crumbs. Press into the prepared pan and bake until golden around the edges, about 20 minutes.
• For the filling: Stir together the granulated sugar and flour in a bowl. Crack in the eggs and whisk to combine. Add the orange zest and juice and mix until combined. Pour over the crust and bake until the filling is set, about 20 minutes.
• Allow to cool in the fridge for a minimum of 2 hours, then sift powdered sugar over the top before cutting into 16 pieces.

CREAMY FROZEN ORANGE SQUARES

Steps:

• In medium skillet, toast almonds over medium heat 2 minutes, stirring occasionally, until light golden brown. Immediately remove from heat; reserve 2 tablespoons for topping.
• Add butter to remaining almonds in skillet; stir until butter is melted. Add cookie crumbs; mix well. Press mixture in bottom of ungreased 13x9-inch pan. Cool completely, about 10 minutes.
• In large bowl, stir ice cream and sherbet until partially blended. Spoon over cooled crust; smooth top. Cover; freeze until firm, at least 4 hours.
• To serve, cut dessert into squares; place on individual dessert plates. Garnish each with whipped cream, reserved toasted almonds and orange curl.

ORANGE CREAM DESSERT SQUARES

Steps:

• Heat oven to 350°F
• Press cookie dough evenly on bottom and 1 inch up sides of ungreased 13x9-inch (3-quart) glass baking dish (If dough is sticky, use floured fingers).
• Sprinkle evenly with orange peel.
• In medium bowl, beat cream cheese, sugar, marmalade and liqueur with electric mixer on medium-high speed about 1 minute or until well blended.
• Add eggs; beat about 2 minutes or until well blended and mixture is creamy.
• Spread evenly in crust.
• Bake 29 to 36 minutes or until crust is golden brown and center is set.
• Cool 1 hour.
• In small microwavable bowl, microwave whipping cream and food color uncovered on High about 30 seconds or just until boiling.
• Add butter and baking chips; stir until chips are melted.
• Spread mixture evenly over bars.
• Refrigerate about 1 1/2 hours or until chilled and firm.
• To serve, cut into 6 rows by 4 rows, using thin, sharp knife and wiping blade occasionally.
• Cover and refrigerate any remaining dessert squares.

CHEWY ORANGE CREAM CHEESE BARS

Steps:

• Preheat oven to 350 degrees.
• Grease a 13x9" pan very well.
• Stir together flour, granulated sugar and salt in a large bowl.
• Add butter, eggs, orange extract and orange zest.
• Using an electric mixer, beat until well blended.
• Pour batter into a prepared pan and bake for 30 min or until light golden brown and set.
• Remove from oven and cool.
• Spread frosting over completely cooled bars.
• Orange Cream Cheese Frosting:.
• In a large mixing bowl, whip butter and cream cheese together with an electric mixer.
• Gradually beat in the powdered sugar until it is all combined and smooth.
• Beat in the orange zest and juice. I usually don't use all the frosting, just use as much as you like.
• Spread over bars.

ORANGE CREAM SQUARES

Steps:

• 1. In large bowl, dissolve gelatin in boiling water. Stir in cold water. Refrigerate until thickened but not set, about 45 minutes. Stir in orange segments and pineapple. Pour into 13x9-inch pan. Refrigerate until firm, about 4 hours.2. Meanwhile, in small saucepan, combine sugar and cornstarch stir in 1 cup reserved liquid and egg. Cook over medium heat until thickened, stirring constantly. Cover surface wit plastic wrap or waxed paper cool completely.3. Fold whipped cream into cornstarch mixture. Spread over firm gelatin. Refrigerate until serving time.Nutrition Information Per Serving: Serving Size: 1/12 of Recipe * Calories: 180 * Calories from Fat: 70 * % Daily Value: Total Fat: 8 g 12% * Saturated Fat: 5 g 25% * Cholesterol: 45 mg 15% * Sodium: 50 mg 2% * Total Carbohydrate: 24 g 8% * Dietary Fiber: 0 g 0% * Sugars: 23 g * Protein: 2 g * Vitamin A: 10% * Vitamin C: 20% * Calcium: 2% * Iron: 0% * Dietary Exchanges: 1 1/2 Fruit, 2 Fat or 1 1/2 Carbohydrate, 2 Fat

ORANGE CREAM SQUARES

Steps:

• 1. In large bowl, dissolve gelatin in boiling water. Stir in cold water. Refrigerate until thickened but not set, about 45 minutes. Stir in orange segments and pineapple. Pour into 13x9-inch pan. Refrigerate until firm, about 4 hours.2. Meanwhile, in small saucepan, combine sugar and cornstarch stir in 1 cup reserved liquid and egg. Cook over medium heat until thickened, stirring constantly. Cover surface wit plastic wrap or waxed paper cool completely.3. Fold whipped cream into cornstarch mixture. Spread over firm gelatin. Refrigerate until serving time.Nutrition Information Per Serving: Serving Size: 1/12 of Recipe * Calories: 180 * Calories from Fat: 70 * % Daily Value: Total Fat: 8 g 12% * Saturated Fat: 5 g 25% * Cholesterol: 45 mg 15% * Sodium: 50 mg 2% * Total Carbohydrate: 24 g 8% * Dietary Fiber: 0 g 0% * Sugars: 23 g * Protein: 2 g * Vitamin A: 10% * Vitamin C: 20% * Calcium: 2% * Iron: 0% * Dietary Exchanges: 1 1/2 Fruit, 2 Fat or 1 1/2 Carbohydrate, 2 Fat