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Category: Desserts
Prep Time: Cook Time: Total Time:
1 roll refrigerated sugar cookies
2 tbsp grated orange peel (from 2 large oranges)
2 (8 oz) pkg cream cheese, softened
1/4 cup sugar
1/2 cup sweet orange marmalade
1 tsp orange-flavored liqueur or 1/4 tsp orange extract
2 eggs
3 tbsp whipping cream
2 drops orange food color (or 2 drops yellow and 1 drop red food color)
1 1/2 tsp butter
1/2 cup white vanilla baking chips
Heat oven to 350. Press cookie dough evenly on bottom and 1 inch up sides of ungreased 13x9 inch (3-quart) glass baking dish. (If dough is sticky, use floured fingers.) Sprinkle evenly with orange peel.
In medium bowl, beat cream cheese, sugar, marmalade and liqueur with electric mixer on medium-high speed about 1 minute or until well blended. Add eggs; beat about 2 minutes or until well blended and mixture is creamy. Spread evenly in crust. Bake 29 to 36 minutes or until crust is golden brown and center is set. Cool 1 hour.
In small microwavable bowl, microwave whipping cream and food color uncovered on High about 30 seconds or just until boiling. Add butter and baking chips; stir until chips are melted. Spread mixture evenly over bars. Refrigerate about 1 1/2 hours or until chilled and firm.
To serve, cut into 6 rows by 4 rows, using thin, sharp knife and wiping blade occasionally. Cover and refrigerate any remaining dessert squares.
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ORANGE CREAM DESSERT SQUARES
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Category: Desserts
Prep Time: Cook Time: Total Time:
1 roll refrigerated sugar cookies
2 tbsp grated orange peel (from 2 large oranges)
2 (8 oz) pkg cream cheese, softened
1/4 cup sugar
1/2 cup sweet orange marmalade
1 tsp orange-flavored liqueur or 1/4 tsp orange extract
2 eggs
3 tbsp whipping cream
2 drops orange food color (or 2 drops yellow and 1 drop red food color)
1 1/2 tsp butter
1/2 cup white vanilla baking chips
Heat oven to 350. Press cookie dough evenly on bottom and 1 inch up sides of ungreased 13x9 inch (3-quart) glass baking dish. (If dough is sticky, use floured fingers.) Sprinkle evenly with orange peel.
In medium bowl, beat cream cheese, sugar, marmalade and liqueur with electric mixer on medium-high speed about 1 minute or until well blended. Add eggs; beat about 2 minutes or until well blended and mixture is creamy. Spread evenly in crust. Bake 29 to 36 minutes or until crust is golden brown and center is set. Cool 1 hour.
In small microwavable bowl, microwave whipping cream and food color uncovered on High about 30 seconds or just until boiling. Add butter and baking chips; stir until chips are melted. Spread mixture evenly over bars. Refrigerate about 1 1/2 hours or until chilled and firm.
To serve, cut into 6 rows by 4 rows, using thin, sharp knife and wiping blade occasionally. Cover and refrigerate any remaining dessert squares.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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