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Orange Cream Pastries Recipe

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This recipe for Orange Cream Pastries, by , is from Endangered Recipes: Too Good To Be Forgotten, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Carole Goodrich
Added: Thursday, August 4, 2005

Category:
Category:

Ingredients:  
Ingredients:  
6-8 Individual pastry shells (available in the frozen food section of super markets)
6 oz. can frozen concentrated orange juice, defrosted
15 oz. part skim ricotta cheese
1/8 tsp. salt

Directions:
Directions:
Prepare the pastry shells according to package
instructions.
Combine the orange juice concentrate, ricotta, and salt in a bowl and beat until smooth.
Spoon the filling into the pastry shells and serve.

Number Of Servings:
Number Of Servings:
6-8
Personal Notes:
Personal Notes:
When I first tried this as an experiment, I was
surprised at how good this filling was! Try it, and you may be surprised, too. And it's so simple to make. The orange cream is also good with toast for breakfast, or as a crÍpe filling.

 

 

 

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