Orange Cream Squares Recipes

Steps:

• 1. Heat oven to 350^. Press cookie dough evenly on bottom and 1 inch up sides of ungreased 13x9-inch glass baking dish(use floured finger if too sticky.)Sprinkle with the orange peel.
• 2. In medium bowl, beat cheese,sugar, marmalade and extract with mixer on medium-high for 1 minute or until blended. Add eggs; beat 2 minutes until creamy. Spread evenly in crust. Bake 29-35 minutes -until crust is golden and center is set. Cool 1 hour.
• 3. Microwave heavy cream and food coloring for 30 seconds uncovered- do not boil. Add butter and caking chips; stir until chips melt. Spread over bars. Chill 1 1/2 hours or until firm. --- To serve- cut into 6x4 rows with a sharp thin knife-wiping knife after each cut. Cover and chill any remaining dessert 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.

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, sour cream and vanilla. Combine flour, baking soda and salt; gradually add to creamed mixture. Stir in bananas. , Spread into a greased 15x10x1-in. baking pan. Bake until a toothpick inserted in the center comes out clean (do not overbake), 20-25 minutes. Cool., For frosting, in a large bowl, beat cream cheese, butter and vanilla until fluffy. Gradually beat in enough confectioners' sugar to achieve desired consistency. Frost bars. Store in the refrigerator.

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.

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.

Steps:

• 1. Mix graham crumbs and butter, press onto bottom of 8-inch square pan.
• 2. Microwave juice in microwavable measuring cup on high 1 minute. Add to gelatin mix in small bowl, stir 2 min. until completely dissolved.
• 3. 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.
• 4. Beat remaining cream cheese and milk in seperate medium bowl until blended. Add dry pudding mix, beat 2 min. Stir in remaining cool whip and zest; spread over gelatin layer. Refrigerate 3 hours.
• 5. Garnish each square with orange twist just before serving.