"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne


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This recipe for ORANGE CREAM DESSERT SQUARES, by , is from Chapter Three Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Thursday, February 5, 2009


1 roll (16.5 oz.) Pillsbury Create & Bake refrigerated sugar cookies
2 tbsp. grated orange peel (from 2 large oranges)
2 packages cream cheese (8 oz. each), softened
1/4 cup granulated 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) (optional)
1-1/2 tsp. butter
1/2 cup white vanilla baking chips

1. Heat oven to 350. Press cookie dough evenly on bottom and 1 inch up sides of ungreased 13x9-inch (3 qt.) glass baking pan. If dough is sticky, use floured fingers. Sprinkle evenly with orange peel.
2. 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 over crust.
3. Bake 29-36 minutes or until crust is golden brown and center is set. Cool 1 hour.
4. In small microwavable bowl, microwave shipping 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 evenly over bars. Refrigerate about 1-1/2 hours or until chilled and firm.
5. To serve, cut into 6 rows by 4 rows, using thin, sharp knife and wiping blade occasionally. Cover and refrigerate any remaining dessert squares.

Personal Notes:
Personal Notes:
Note: Instead of whipping cream, you may use canned evaporated milk.




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