Orange Creamsicle Crisps Food

ORANGE CREAMSICLE

Steps:

• Place all of the ingredients in a blender and blend until smooth.
• Smoothie may be thin.
• If thicker texture is desired add more ice cream or frozen concentrate.
• Pour into 2 chilled glasses.
• Enjoy!

ORANGE CREAMSICLES

Steps:

• In a bowl, beat the cream with a whisk until soft peaks form. Set aside.
• In another bowl, beat the egg whites until soft peaks form. Add the honey and vanilla extract and continue beating until firm peaks form.
• Combine the egg whites mixture to the cream and add the orange juice and orange zest.
• Using a popsicle mold or wax paper cups, fill the molds and insert the popsicle sticks. Place in the freezer overnight and serve.

SOUTHERN PECAN CRISPS

Steps:

• THAW pastry sheet at room temperature 40 min. Preheat oven to 400 degrees F. Mix brown sugar, butter and pecans.
• UNFOLD pastry on lightly floured surface. Roll into 15"x 12" rectangle. Cut into 20 (3") squares. Press squares into bottoms of 3" muffin-pan cups. Place 1 heaping tsp. pecan mixture in center of each.
• BAKE 12 minutes or until golden. Remove from pans. Let cool. Sprinkle with confectioners' sugar. Makes 20 pastries.

CREAMSICLE CREPE CAKE

Steps:

• Make the filling: Whisk the egg yolks, granulated sugar, cornstarch, orange zest, orange juice, lemon juice and salt in a medium saucepan. Cook over medium heat, stirring constantly with a rubber spatula until the mixture comes to a simmer and is thick like pudding, 10 to 12 minutes. Remove from the heat and stir in the butter until melted. Strain the filling through a fine-mesh sieve into a large bowl, pushing it through with a rubber spatula. Press plastic wrap onto the surface of the filling and refrigerate until cold and firm, at least 2 hours.
• Meanwhile, make the crepe batter: Combine the flour, eggs, milk, melted butter, granulated sugar, vanilla and salt in a blender; blend until smooth, scraping down the sides of the blender as needed. Set aside, covered, 1 hour. (This prevents the crepes from turning out rubbery.)
• Finish the filling: Beat the heavy cream in a large bowl with a mixer on medium-high speed until it starts thickening, about 1 minute. Add the confectioners' sugar and beat until stiff peaks form, about 1 more minute. Beat in the vanilla. Stir one-quarter of the whipped cream into the orange filling, then gently fold in the rest. Cover and refrigerate until set, about 1 hour.
• Make the crepes: Line a baking sheet with parchment paper. Heat a 10-inch nonstick skillet over medium heat. Lightly brush with butter, then pour 1/4 cup batter into the center of the pan. Quickly tilt and swirl the pan to coat and cook until the bottom is golden brown and the top is firm, about 1 minute. Loosen the edges of the crepe with a spatula, then flip with your fingers; cook until lightly browned on the other side, 30 more seconds. Invert onto the prepared baking sheet. Repeat with the remaining batter, stacking the crepes as you go; lightly brush the pan with more butter as needed. You will have about 16 crepes. (Don't worry if a few tear-layer them in the middle of your cake.)
• Put 1 crepe on a platter and top with a scant 1/4 cup filling, spreading it to the edge. Repeat, stacking the remaining crepes and filling, and ending with a crepe. Refrigerate overnight (this will make slicing easier). Top with whipped cream and orange zest before serving.

BEST ORANGE CREAMSICLE CAKE

Steps:

• Bake cake as needed in 9x13-inch pan.
• When baked and cooled, poke holes all over cake with meat fork.
• Mix large box of Jello with the waters and just let it start to set up.
• Slowly pour over the cooled cake and allow to run into holes all over cake.
• Chill cake until Jello is set.
• In large bowl, cream the cheese until creamy.
• Add the dry Jello powder, pudding mix, milk and the vanilla extract; beat well.
• Fold in Cool Whip.
• Spread on cake and chill until served.
• Enjoy!