Frosted Triple Orange Squares Food

TRIPLE ORANGE LAYER TRIFLE

Steps:

• Cut the cake into bite sized pieces.
• Drain mandarin oranges, reserving 1 cup juice. Reserve 5 orange slices for garnish. Cut the remaining slices into bite sized pieces.
• Place reserved juice in a small saucepan. Bring to a boil over medium-high heat. Remove from the heat. Add gelatin mix and stir until the gelatin mix is dissolved.
• Combine gelatin mixture and sherbet in a large bowl. Stir until sherbet is melted. Fold in whipped topping.
• Layer cake pieces, orange pieces and sherbet mixture one half at a time in a glass serving dish.
• Chill, covered, for 6 to 8 hours. Top with reserved orange slices.

FROSTED TRIPLE ORANGE SQUARES

Steps:

• Dissolve jello in boiling water.
• Stir in frozen OJ, mix until thawed.
• Stir in undrained pineapple.
• Chill in bowl until partially set, approximately 1- 1 1/2 hours.
• Gently fold in drained oranges, and pour into 13 X 9 pan.
• Chill until firm.
• Beat whipping cream until soft peaks form.
• Set aside.
• Beat pudding and milk until smooth, gently fold in whipping cream.
• Frost top of jello with whipped cream and pudding mixture.
• Chill until firm.

FROSTED PINEAPPLE SQUARES

Steps:

• Mix 1/2 cup sugar, cornstarch and salt in saucepan. Stir in egg yolk and pineapple chunks. Cook over medium heat, stirring constantly, until thick and smooth, about minutes. Cool to lukewarm while preparing dough. Scald milk; add 1 teaspoon sugar; cool to lukewarm. Dissolve Fleischmann's Yeast in very warm water; add to milk mixture. Stir in beaten egg yolks. Measure flour into large bowl. Cut margarine into flour using pastry blender or 2 knives until mixture resembles coarse meal. Stir in yeast and milk mixture; blend thoroughly. Dough will be soft and moist. Divide in half. Roll half out on floured board to fit bottom of jelly roll pan and overlap edges, about 16 x 10 inches. Spread with cooled pineapple filling. Roll remaining dough large enough to cover filling. Seal edges. Snip surface of dough with scissors to let steam escape. Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 hour. Bake at 375ºF oven for 35-40 minutes. Frost with confectioners; sugar icing. Serve warm.

FROSTED RAISIN SQUARES

Steps:

• Preheat oven to 350 degrees. grease 13x9x2 inch baking pan.
• in a large bowl cream butter and sugars.
• stir in egg and vanilla.
• in medium bowl combine flour, baking powder, baking soda and salt.
• stir into creamed mixture.
• gradually add cereal and raisings. stirring until all pieces are evenly coated. spread evenly in bottom of pan.
• bake 15-20 min or until tester inserted in center comes out clean.
• cool.
• in a smalll bowl combine confectioners sugar and milk.
• drizzle over top.
• cut into squares.
• makes 48 squares.

FROSTY ORANGE DREAM SQUARES

Steps:

• Line 13x9-inch pan with foil, with ends of foil extending over sides. Mix wafer crumbs and butter; press onto bottom of prepared pan.
• Beat pudding mixes and milk in medium bowl with whisk 2 min. Stir in half the COOL WHIP; spoon over crust. Refrigerate 10 min.
• Add remaining COOL WHIP to sherbet; whisk until blended. Spoon over pudding layer in crust.
• Freeze 3 hours or until firm. Use foil handles to remove dessert from pan before cutting to serve.

COCONUT - LIME SQUARES

Steps:

• For crust: Preheat oven to 325F.
• Butter and flour an 8-inch square baking pan, knocking out excess flour.
• Blend together with fingertips flour, butter, coconut, confectioners’ sugar and salt until mixture resembles coarse meal.
• Pat mixture into prepared pan and bake in middle of oven 25-30 minutes, or until golden-brown.
• Reduce oven temperature to 300F.
• Make filling: Whisk together eggs and sugar until combined well and stir in flour, lime juice and zest.
• Pour filling mixture over crust and bake in middle of oven for 20 minutes.
• Top custard with coconut garnish and bake 5-10 minutes longer, or until just set.
• Cool on rack and chill 1 hour.
• Cut into 16, 2-inch squares.

DATES, FIGS AND ORANGE SQUARES

Steps:

• In a saucepan, mix water, dates, figs, sugar, lemon juice and orange juice. Let rest for 30 minutes then bring to boil. Reduce to medium heat and let simmer, stirring frequently, for 10 minutes or until mixture has thicken. Let cool.
• In a large bowl, mix oats, flour, brown sugar, orange peel and salt. Add butter and with a pastry knife or with 2 knives, work the mixture until you have rough crumbs. Press uniformly half of this mixture in a 8 inches square pan (with parchment paper). Spread the cold dates garnish on the oat mixture. Mix the remaining oat mixture with hazelnuts. Distribute this mixture on the date garnish and press slightly.
• Cook in a preheated oven of 350 F for about 45 minutes or until the top is lighly golden. Put the pan on a rack and let cool. Cut in squares. (You can prepare these squares in advance, let cool and cover with plastic wrap. They will be good up to 3 days in the fridge or up to 2 weeks in the freezer, wrapped with foil paper).

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.

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.

BANANA ORANGE BARS

Steps:

• In a large bowl, beat the bananas, sugar, oil and eggs until well blended. In a small bowl, combine the flour, cinnamon, baking powder, salt and baking soda; gradually beat into banana mixture until blended., Pour into a greased 15x10x1-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack. , For frosting, cream butter and sugar in a large bowl until light and fluffy. Beat in orange juice and zest until smooth; spread evenly over cake.