Orange Velvet Pie Food

ORANGE VELVET PIE

Steps:

• Using a hand mixer, beat cream cheese, icing sugar and orange zest together until smooth and fluffy. Add juice, milk and honey, a little at a time. Beat at medium speed for 5 min until mixture increases in volume. Beat in diluted gelatin.Pour mixture into pie crust, top with orange segments and refrigerate for 12 hrs.If desired, decorate with fine strips of orange peel.

VELVETY ORANGE GELATIN PIE

Steps:

• In a large bowl, dissolve gelatin in boiling water. Stir in the milk, sour cream and orange zest. Fold in the whipped topping. Spoon into crust. Cover and refrigerate for at least 4 hours.

ORANGE VELVET PIE

Steps:

• 1. Dissolve gelatin in hot water.
• 2. With electric mixer, beat cream cheese until smooth; beat in sugar, orange and lemon juices; gradually beat in gelatin mixture. Refrigerate until almost set.
• 3. With electric mixer, whip cream; quickly beat into gelatin mixture; pour into baked pie shell. Refrigerate until set.

VELVETY ORANGE GELATIN PIE

Steps:

• In a large bowl, dissolve gelatin in boiling water. Stir in the milk, sour cream and orange peel. Fold in the whipped topping. Spoon into crust. Cover and refrigerate for at least 4 hours.

ORANGE VELVET WHOOPIE PIES

Steps:

• 1. Preheat oven to 375. Line your baking sheets with parchment paper or a Silpat because they will stick.
• 2. Cream butter and sugar together. Add egg and vanilla, mix until combined.
• 3. In a separate bowl, mix your dry ingredients together. On low speed add 1/3 of your dry mix into your wet mixture, then 1/3 of your buttermilk...continue adding in this order until all your dry ingredients and milk are mixed in and smooth.
• 4. Now add your orange food coloring. It doesn't take very much to achieve a pretty orange color, but add until the color you like is reached. Mix on low to combine the food coloring, scraping the sides until color is even.
• 5. Transfer batter into a piping bag or snipped off ziplock.
• 6. Pipe in the shape of pumpkins (kind of a fat heart shape) about 2 inches apart. They are all ABOUT 2.5" wide and ALMOST 2" in height.
• 7. Bake for approx 6 minutes until they are set. Let cool on baking sheet for 2 minutes and then transfer to a wire rack to finish cooling.
• 8. Fill each with your cream cheese filing, using a snipped ziploc bag to fill them.
• 9. Directions for cream cheese filling: 1.In a mixer, cream together your butter and cream cheese until smooth. 2.On low speed add in your vanilla and powdered sugar. 3.Turn speed up to medium until combined, scraping sides of bowl when necessary.
• 10. TO ASSEMBLE: After filling each whoopie pie, break some mini pretzels into pieces and place them to make your "pumpkin stem". If desired, use the remaining cream cheese filling, tint in green, and pipe on leaves and vines.

ORANGE VELVET PIE

Steps:

• 1. Chill small mixing bowl. 2. In small bowl dissolve gelatin in boiling water.3. In large mixing bowl beat cream cheese on medium speed of electric mixer until fluffy. Add sugar, orange juice and lemon juice. Beat until combined. Gradually beat in gelatin mixture. Refrigerate until partially set, stirring ocassionally.4. In chilled bowl beat whipping cream on medium speed of electric mixer until soft peaks form. Fold whipped cream into gelatin mixture. Spread in crust.5. Refrigerate at least 4 hours or until set. Garnish as desired. Store in refrigerator. *NOTE: Soften cream cheese in microwave at high for 15 to 20 seconds.