Monday, March 1, 2010



1 graham cracker pie crust
16 ounces cream cheese, softened
1 (6 ounce) can frozen orange juice
1 can sweetened condensed milk
10 ounces Cool Whip

Mix cream cheese, sweetened condensed milk and orange juice with mixer. Fold in Cool Whip. Pour into crust and chill 1 hour.
Recipe from Church cookbook


2 1/4 cups sifted all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
1 1/2 cups granulated sugar
1/2 cup vegetable oil
5 large eggs, separated
3/4 cup orange juice
1/4 cup grated orange peel
1/2 teaspoon cream of tartar
1 cup orange marmalade, melted
Candied orange peel strips

Heat oven to 325 degrees F.
Mix together flour, baking powder and salt.
Beat together sugar and oil at medium speed until light and fluffy. Add egg yolks, 1 at a time, beating well after each addition.
At low speed, alternately beat flour mixture and orange juice into egg mixture until smooth. Stir in orange peel.
Using clean beaters, beat together egg whites and cream of tartar at high speed until stiff, but not dry, peaks form.
Fold one-quarter of beaten egg whites into batter. Gently fold in remaining whites. Pour batter into an ungreased 10-inch tube pan; smooth top.
Bake cake until golden and a wooden pick inserted near the center comes out clean, 60 to 65 minutes. Invert pan over neck of a bottle; cool completely.
Loosen cake by running a metal spatula around sides of pan. Transfer cake to a serving platter.
Drizzle cake with melted marmalade. Arrange orange peel strips over top of cake. Let stand until glaze has set.

Candied Orange Peel:
Cut the peel of 1 orange into thin strips; remove white pith.
Bring 1 cup granulated sugar and 1 cup water to a boil; add strips. Cook over medium heat until liquid is absorbed and strips are glazed.
Recipe from Martha Stewert


1 can (12 ounces) evaporated milk
1 package (3 ounces) ladyfingers, split
1 package (3 ounces) lemon gelatin
1 cup boiling orange juice
1/2 cup sugar
1/3 cup lemon juice
2 teaspoons grated lemon peel
1 cup reduced-fat whipped topping

Pour milk into a small metal bowl; place mixer beaters in the bowl. Cover and refrigerate for at least 2 hours or overnight. Line the sides of a 9-in. springform pan with ladyfingers; set aside.
In a large bowl, dissolve gelatin in orange juice. Stir in the sugar, lemon juice and peel; cool to room temperature.
Beat chilled milk until soft peaks form; fold into gelatin mixture. Pour into prepared pan. Refrigerate for at least 3 hours or until firm. Spread with whipped topping. Remove sides of pan. Refrigerate leftovers.
Recipe from Taste of Home

1 comment:

Carmen S. said...

OH MY GOODNESS, creamsicle cheesecake! I am trying this one and SOON!!!!