Orange Recipes

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Orange Bavarian Dessert



3 packages (3 ounces each) orange gelatin

2-1/4 cups boiling water

1 cup (8 ounce) sour cream

1 quart orange sherbet, softened

1 can (11 ounces) mandarin oranges, drained and halved

Red and green grapes, optional



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 nonstick cooking spray. Cover and chill 8 hours or overnight. Just before serving, unmold onto a platter; fill the center with grapes if desired. Makes 12-14 servings.

Orange Bliss Cheesecake



1 cup chocolate wafer crumbs

3 Tablespoons butter or margarine, melted

1/2 cup orange juice

1 envelope unflavored gelatin

3 packages (8 ounces each) cream cheese, softened

3/4 cup sugar

1 cup whipping cream, whipped

1 Tablespoon grated orange peel

Mini chocolate chips and sliced orange wedges



Combing crumbs and butter; press onto the bottom of an ungreased 9" springform pan. Bake at 350 degrees for 10 minutes. Cool. In a saucepan, combine orange juice and gelatin; let stand for 5 minutes, then cook and stir over low heat until the gelatin dissolves. Cool for 10 minutes. Meanwhile, in a mixing bowl, beat cream cheese and sugar until light and fluffy; gradually add gelatin mixture. Beat on low until well mixed. Chill until partially set, about 3-5 minutes (watch carefully--mixture will set up quickly). Gently fold in whipped cream and orange peel. Spoon into the crust. Chill for 6 hours or overnight. Just before serving, run a knife around the edge of pan to loosen. Remove sides of pan. Garnish with chocolate chips and orange wedges. Makes 8-10 servings.

Orange Tapioca Salad



3 cups water

1 package (3 ounces) orange gelatin

1 package (3.4 ounces) instant vanilla pudding mix

1 package (3 ounces) tapioca pudding mix

1 can (15 ounces) mandarin oranges, drained

1 can (8 ounces) crushed pineapple, drained

1 carton (8 ounces) frozen whipped topping, thawed



In a saucepan, bring water to a boil. Whisk in gelatin and pudding mixes. Return to boil, stirring constantly; boil for 1 minute. Remove from heat and cool completely. Fold in oranges, pineapple and whipped topping. Spoon into a serving bowl. Cover and chill at least 2 hours. Makes 12-14 servings.

Orange Cheescake Bars



2 cups crushed vanilla wafers, (about 40)

1/4 cup butter (no substitutions), melted

3 packages (8 ounces each) cream cheese, softened

1 can (14 ounces) sweetened condensed milk

3 eggs

2 teaspoons vanilla extract

2 Tablespoons orange juice concentrate

1 teaspoon grated orange peel

1 teaspoon orange extract

5 drops yellow food coloring

3 drops red food coloring



In a bowl, combine the wafer crumbs and butter. Press into a greased 13x9 pan. In a mixing bowl, beat the cream cheese until smooth. Add the milk, eggs and vanilla; beat just until combined. Pour half over crust.

Add the orange juice concentrate, orange peel, extract and food coloring to the remaining cream cheese mixture; beat until combined. Pour over first layer. Bake at 325 degrees for 40-45 minutes or until center is almost set. Cool on wire rack. Refrigerate for at least 2 hours before cutting. Makes 3 dozen bars.

Rhubarb Mandarin Crisp



6 cups chopped fresh or frozen rhubarb

1-1/2 cups sugar

5 Tablespoons quick-cooking tapioca

1 can (11 ounces) mandarin oranges, drained

1 cup packed brown sugar

1 cup quick cooking oats

1/2 cup all-purpose flour

1/2 teaspoon salt

1/2 cup cold butter or margarine

Ice cream, optional





In a bowl, toss rhubarb, sugar and tapioca; let stand for 15 minutes, stirring occasionally. Pour into a greased 13x9 pan. Top with oranges. In a bowl, combine brown sugar, oats, flour and salt. Cut in butter until the mixture resembles coarse crumbs; sprinkle evenly over oranges. Bake at 350 degrees for 40 minutes or until top is golden brown. Serve with ice cream if desired. Makes 12 servings.

Orange Chip Cheesecake



12 ounces cream cheese, softened

1/2 cup sugar

2 eggs

1/2 teaspoon salt

1/2 teaspoon orange extract

3/4 - 1 cup miniature semisweet chocolate chips

1 chocolate crumb or graham cracker crust - 9"



<u>Topping:</u>

1-1/2 cups (12 ounces) sour cream

2 Tablesppons sugar

1/2 teaspoon vanilla extract

1 can (11 ounces) mandarin oranges, drained

Additional chips for garnish





In a mixing bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Add salt and orange extract; beat just until blended. Stir in chocolate chips. Pour into crust. Bake at 375 degrees for 20 minutes or until center is almost set. Remove from the oven; increase temperature to 425 degrees.



In a bowl combine sour cream, sugar and vanilla; spread over cheesecake. Bake 5 minutes longer. Cool on a wire rack for 15 minutes. Refrigerate overnight. Just before serving, garnish top with oranges and additional chocolate chips. Makes 8 servings.