Orange Dream Squares Recipes

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in egg and orange zest. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in vanilla chips., Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake until golden brown, 10-12 minutes. Remove to wire racks to cool.

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.

Steps:

• Preheat oven to 375 degrees. In the bowl of a stand mixer or large bowl, cream butter and 1/2 cup of the sugar until creamy. Add in 1 cup of the flour and mix until it resembles crumbs. Press into the bottom of a 9 x 13 (I used a 9 x 12 throw away tin pan) and bake for 10 minutes. Remove from oven and let cool. In the (cleaned) bowl of a stand mixer or medium mixing bowl, place eggs and beat until light and lemon-colored; then gradually beat in the remaining 1 cup sugar. Beat in the vanilla; remaining 2 Tbl. flour, salt, and baking powder. Stir in the coconut and nuts until thoroughly combined. Pour coconut mixture over the top of the crust, spreading evenly. Return to oven and bake for 20 minutes or until topping is golden. Cool completely. To make the frosting, beat butter and powdered sugar until creamy. Add vanilla and orange peel, mix until smooth. Beat in enough orange juice to make a good spreading consistency. Frost bars. The original recipe calls for cutting the bars before frosting so that you don't crack the frosting while cutting the bars, but I didn't have that problem, because I just made sure the frosting was set before cutting, and lets face it, I'm not giving these to critics so it's really okay if they are a little cracked looking, they are still delish! And in case you were wondering, here's what my book looks like after years of use. And I can still read the recipes so that's all that counts! Serves - 2 dozen Enjoy!

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.