Lightanddreamyorangebars Recipes

CRANBERRY ORANGE DREAM BARS

Steps:

• Prepare a 9 X 9-inch baking pan, by lining the bottom and sides with parchment.
• In a medium bowl, mix the sugar-free pudding mix with the 1 1/2 cups milk as directed here in the recipe. Put into the refrigerator to chill.

ORANGE LEMON ORANGIES

Steps:

• Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside.
• To a large, microwave-safe bowl add the white chocolate, butter, and heat to melt, about 1 minute on high power. Stop to check and stir and then heat in 20-second bursts, stopping to stir after each burst, until mixture can be stirred smooth. White chocolate is very prone to scorching and seizing up, so watch it carefully and don't overheat.
• Wait momentarily before adding the eggs so you don't scramble them. Add the eggs, granulated sugar, orange juice, orange extract, and whisk until combined.
• Add the flour, salt, and stir until just combined; don't overmix.
• Turn batter out into prepared pan, smoothing the top lightly with a spatula.
• Bake for about 25 to 27 minutes, or until a toothpick inserted in the center comes out mostly clean, or with a few moist crumbs, but no batter; set aside and make the glaze.
• In a medium bowl, add 2 cup confectioners' sugar, 1/3 cup lemon juice, and whisk until smooth. As necessary, add additional lemon juice (or sugar) to reach desired glaze consistency. I used slightly over 1/3 cup lemon juice. Glaze should be fairly thin and easily pourable.
• Evenly pour glaze over bars, smoothing it lightly with a spatula if necessary, but glaze will likely just slide into place.
• Evenly sprinkle with lemon zest.
• Allow bars to cool in pan uncovered for at least 2 to 3 hours, (or overnight and cover with a sheet of foil) before slicing and serving so glaze can set up.

ORANGE DREAM BARS RECIPE - (4.2/5)

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!

LIGHT AND DREAMY ORANGE BARS

Steps:

• Chill a small mixing bowl and beaters.
• In the top section of a double boiler, soften gelatin in the melted concentrated Orange Juice.
• Place over hot water, and stir until the gelatin is completely dissolved.
• Remove from heat and stir in the sugar and vanilla.
• Using cold beaters, beat dry milk and water until soft peaks form.
• Add the lemon juice and beat until stiff.
• Fold in orange juice mixture.
• Spread on 12 Graham crackers.
• Top with the remaining crackers.
• Wrap individually; freeze until firm about 2 hours.