Orangepecandelights Recipes

Steps:

• cream butter and sugars.
• add eggs and rind and beat well.
• stir in the sour cream and blend in the sifted ingredients gradually.
• add the nuts and drop in rounded tspfuls on greased baking sheet.
• bake at 375* for 12 minutes.
• ice with orange icing.
• to prepare icing.
• mix all ingredients until of spreading consistency.2-3 minutes.

Steps:

• In a bowl, combine wafer crumbs and butter; press onto the bottom of an ungreased 9-in. springform pan. Bake at 375° for 10 minutes. Cool on a wire rack. In a saucepan, combine orange juice, sugar and gelatin; let stand for 5 minutes. Cook and stir over low heat until gelatin is dissolved. Cool for 10 minutes., Meanwhile, in a blender or food processor, cover and process ricotta cheese until smooth. Add the yogurt, orange zest, extract if desired and gelatin mixture; cover and process until smooth. Set aside 1/3 cup oranges for garnish. Add remaining oranges to yogurt mixture. Spoon into the crust., Chill for at least 6 hours or overnight. Just before serving, run a knife around edge of pan to loosen. Remove sides of pan. Arrange reserved oranges on top. Melt marmalade; spoon over top. Refrigerate leftovers.

Steps:

• Using a vegetable peeler, cut the orange part of the peel from the stem end of the orange down to the navel end, forming long 3/4 to 1-inch-wide strips. Bring a heavy small saucepan of water to a boil. Add the peels and cook for 1 minute. Drain and then rinse the peels under cold water. Repeat cooking the peels in the saucepan with fresh boiling water and rinsing under cold water.
• Stir the sugar and 1/2 cup of fresh water in a heavy small saucepan over medium-high heat until the sugar dissolves. Bring to a boil. Add the orange peels and simmer over medium-low heat until tender, about 15 minutes. Using tongs, transfer the peels to a sheet of parchment paper to dry slightly, about 1 hour.
• Line a small baking sheet with parchment paper. Stir the chocolate in a small bowl set over a saucepan of simmering water until melted and smooth. Dip 1 1/2-inches of each candied orange peel into the chocolate then place them on the prepared baking sheet and refrigerate until the chocolate is set, about 15 minutes.

Steps:

• Pour boiling water over jello and marshmallows. Stir until marshmallows melt. Set aside this mixture until cooled slightly.
• Cream the cream cheese and sugar; then add whipping cream. Whip until mixture is smooth and thick.
• Add jello mixture, drained pineapple and nuts. Pour into mold and chill.