Orange Squares Recipes

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.

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.

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.

CINNAMON ORANGE SQUARES

Steps:

• In medium bowl, mix flour, orange peel, 3/4 teaspoon of the cinnamon, the nutmeg, baking powder and salt; set aside. In large bowl, beat butter with electric mixer on medium speed until creamy. Gradually add powdered sugar, beating until smooth. On low speed, gradually beat in flour mixture until blended.
• Divide dough in half; flatten into rounds. Between 2 sheets of waxed paper, roll each round to 1/4-inch thickness. Place dough on cookie sheet; refrigerate 1 hour.
• Heat oven to 350°F. Line cookie sheets with cooking parchment paper. Remove top sheet of waxed paper from dough; cut dough into 2-inch squares (reroll scraps once). On cookie sheets, place squares 1 inch apart.
• In small bowl, mix granulated sugar and remaining 1/4 teaspoon cinnamon; sprinkle over cookies.
• Bake 12 to 14 minutes or until edges are golden. Cool 1 minute; remove from cookie sheets to cooling racks. Store cooled cookies tightly covered at room temperature.

ORANGE SQUARES

Steps:

• Preheat oven to 350°F.
• In a large bowl, combine 2 cups flour, almonds, 1/2 cup confectioners' sugar, and 1 tsp orange zest.
• Cut in butter until mixture is crumbly.
• Press into bottom of a 13x9x2-inch baking pan.
• Bake for 20 minutes, or until lightly browned.
• In a medium bowl, whisk together sugar, eggs, orange juice, and extract.
• Combine remaining 1/4 cup flour and baking powder and add to sugar mixture, whisking to combine.
• Pour over crust.
• Bake for 20 minutes, or until set.
• Sprinkle with confectioners' sugar, if desired.
• Cut into squares to serve.

ORANGE DREAM LAYERED SQUARES

Steps:

• Combine graham crumbs and butter; press onto bottom of 8-inch square pan. Refrigerate until ready to use.
• Microwave orange juice in microwaveable measuring cup on HIGH 1 min. Add to gelatin mix in small bowl; stir 2 min. until completely dissolved. Gradually add to half the cream cheese in medium bowl, beating with mixer after each addition until blended. Whisk in 1 cup COOL WHIP; spread over crust. Freeze while preparing next layer.
• Beat remaining cream cheese and milk in separate medium bowl until blended. Add dry pudding mix; beat 2 min. Stir in remaining COOL WHIP and orange zest; spread over gelatin layer. Refrigerate 3 hours.

COCONUT ORANGE SQUARES

Steps:

• Crem butter and sugar until light. Beat in egg, orange rind and milk.
• Add coconut and dry ingredients.
• Mix only enough to blend.
• Place in 8" square pan lined with waxed paper (or use a nonstick pan). Bake in 350F oven about 25 minutes.
• Cut into squares.
• Can easily be doubled and baked in 13x9" pan.