Orange Squares Recipes

Steps:

• Preheat the oven to 350 degrees F.
• Spread the cookie dough out on a cookie sheet to 1/4-inch thickness (about 9 inches by 12 inches) using your fingertips. Bake for 25 minutes. Let cool.
• Spread the marmalade over the cookie. Sprinkle with nuts.
• In a double boiler over very lightly simmering water, melt the chocolate. Dip a spoon in the melted chocolate and drizzle on top of the cookie. Let cool. Cut the cookie into 12 bars or squares. Serve or store in an airtight container.

Steps:

• For the crust: Preheat the oven to 350 degrees F. Grease a 9-by-13-inch pan with butter.
• Stir together the flour, granulated sugar and salt in a bowl. Add the butter to the bowl and use a pastry cutter to cut it all together until the mixture resembles fine crumbs. Press into the prepared pan and bake until golden around the edges, about 20 minutes.
• For the filling: Stir together the granulated sugar and flour in a bowl. Crack in the eggs and whisk to combine. Add the orange zest and juice and mix until combined. Pour over the crust and bake until the filling is set, about 20 minutes.
• Allow to cool in the fridge for a minimum of 2 hours, then sift powdered sugar over the top before cutting into 16 pieces.

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.

Steps:

• In bowl beat sugar and egg 3 minutes.
• Stir in flour oranges and nuts.
• Spread in greased pan.
• Bake in 350 degree oven 30 to 35 minutes or until golden brown.
• While baking make your glaze.
• Stir all of glaze mixture together until smooth.
• While warm spread with glaze.
• Allow to cool.
• Cut into squares.

Steps:

• Preheat oven to 350°F.
• In a large bowl, combine 2 cups flour, almonds, 1/2 cup confectioners' sugar, and 1 tsp orange zest.
• Cut in butter until mixture is crumbly.
• Press into bottom of a 13x9x2-inch baking pan.
• Bake for 20 minutes, or until lightly browned.
• In a medium bowl, whisk together sugar, eggs, orange juice, and extract.
• Combine remaining 1/4 cup flour and baking powder and add to sugar mixture, whisking to combine.
• Pour over crust.
• Bake for 20 minutes, or until set.
• Sprinkle with confectioners' sugar, if desired.
• Cut into squares to serve.

Steps:

• Preheat oven to 350°F.
• Grease 9-inch square cake pan.
• In medium saucepan over low heat, melt butter with chocolate.
• Pour into mixing bowl and cool 10 minutes.
• Add eggs, sugar and marmalade to chocolate mixture, whisking until smooth.
• Stir in vanilla, flour, baking powder and salt, just until flour is no longer visible.
• Pour into prepared cake pan and bake until surface is shiny, approximately 30 minutes.
• Cool completely.
• Glaze:.
• Melt butter with chocolate and add corn syrup.
• Stir until incorporated.
• Spread glaze on cake.
• Sprinkle with orange zest.
• Let cake sit until glaze is fairly firm.
• Cut into 3-inch squares or pieces of desired size.

Steps:

• In a large bowl, combine flour and sugar; cut in butter until mixture resembles coarse crumbs. Stir in pecans. Press into an 8x4-in. loaf pan coated with cooking spray. Bake at 350° for 15 minutes., Meanwhile, in another bowl, combine the egg, milk, orange zest and vanilla. Combine sugar and flour; gradually add to egg mixture and mix well. Fold in the cranberries, coconut and pecans. Spread over crust. , Bake for 15-20 minutes or until golden brown. Cool on a wire rack.

Steps:

• Combine graham crumbs and butter; press onto bottom of 8-inch square pan. Refrigerate until ready to use.
• Microwave orange juice in microwaveable measuring cup on HIGH 1 min. Add to gelatin mix in small bowl; stir 2 min. until completely dissolved. Gradually add to half the cream cheese in medium bowl, beating with mixer after each addition until blended. Whisk in 1 cup COOL WHIP; spread over crust. Freeze while preparing next layer.
• Beat remaining cream cheese and milk in separate medium bowl until blended. Add dry pudding mix; beat 2 min. Stir in remaining COOL WHIP and orange zest; spread over gelatin layer. Refrigerate 3 hours.