Tangy Orange Dessert Orange Stuff Recipes

ORANGE CHOCOLATE RICOTTA PIE

Steps:

• In a large bowl, combine the ricotta cheese, eggs, chocolate chips, sugar, orange zest and, if desired, orange liqueur., On a floured surface, roll out half the dough to fit a 9-in. pie plate; transfer to pie plate. Fill with ricotta mixture., Roll out remaining dough into an 11-in. circle; cut into 1-in.-wide strips. Lay half of the strips across the pie, about 1 in. apart. Fold back every other strip halfway. Lay another strip across center of pie at a right angle. Unfold strips over center strip. Fold back the alternate strips; place a second strip across the pie. Continue to add strips until pie is covered with lattice. Trim, seal and flute edges., Bake at 425° until crust is golden brown, 40-45 minutes. Refrigerate leftovers.

NEGRONI BARS

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease and line a 9x13-inch baking pan.
• Combine crushed pretzels, brown sugar, and milk powder in a medium mixing bowl. Add butter to the bowl and toss to combine. Press the pretzel mixture into the bottom of the prepared pan.
• Bake in the preheated oven until lightly browned, 12 to 15 minutes. Transfer to a wire rack to cool. Increase oven temperature to 350 degrees F (175 degrees C).
• Whisk sugar, eggs, flour, and grapefruit zest together in a large bowl. Whisk in orange juice, grapefruit juice, orange aperitif, gin, and vermouth. Pour over the pretzel crust.
• Bake in the preheated oven until filling is set, 30 to 35 minutes. Cover with foil if filling starts browning too quickly. Cool completely on a wire rack, 20 to 30 minutes. Refrigerate until firm, about 1 hour.
• Pulse freeze-dried strawberries in a food processor until finely ground. Use a fine-mesh strainer to dust strawberry powder over the filling. Cut into 24 bars and serve.

TANGY ORANGE DESSERT "ORANGE STUFF"

Steps:

• Stir sweetened condensed milk, vigorously until it thins out somewhat. Then stir in Cool Whip. Mix in the thawed orange juice. Fold in oranges. Spoon mixture into crumb-lined pan. Sprinkle with crumb mixture. Refrigerate until firm or until ready to serve. CRUMB BASE: 60 Ritz crackers, crushed 1/2 c. sugar 1/2 c. butter Blend ingredients together. Divide mixture using about 2/3 for bottom crust in a 9x13 inch pan. Sprinkle remaining over filling.