Orange Crepes
Ingredients


Batter
3            eggs, beaten
2/3 cup       flour
1/2 tsp.       salt
1 cup     milk
Filling:
2 pkg.          (8 oz. each) cream cheese
3 tbsp.  minced orange rind
Sauce
12          oz. frozen orange juice concentrate
pinch          cornstarch
enough        orange liqueur, prefer triple sec
Directions
       Combine softened cream cheese and orange rind and set aside to
blend   Combine eggs, flour, salt and milk.  Beat until smooth.  Let
stand 30 minutes.
       For each crepe pour 1/4-cup batter in hot lightly greased
6-1/2" skillet.  Cook until lightly browned on both sides.  Stack
crepes between sheets of waxed paper and freeze until you need them.
       Thaw these in bulk in oven or a couple at a time in microwave.
Don't freeze them filled but do filling after they are thawed.
       To make sauce, heat concentrated orange juice in pot and
thicken slightly with corn starch.  Pour over filled and rolled crepes
and then sprinkle 1 tsp. orange liqueur on top to serve.

Frozen Toffee Dessert

                                              2 cups graham cracker crumbs 1 cup soda cracker crumbs 1/2 cup melted butter or margarine 2 small packages instant vanilla pudding 1 quart vanilla ice cream, softened 2 cups milk 1 ( 9 oz.) whipped topping 3 bars Butterfingers Candy ( frozen) 2 bananas, if desired --- Mix both types of crackers with melted butter. Spread 2/3 crumb mixture in 9 x 13 inch pan. Chill in freezer. Mix pudding and milk well, add banana and ice cream. Spread over chilled crumbs. Return to freezer. Put whipped topping on top. Crush frozen Butterfingers. Add to remaining 1/3 crumb mixture and spread over top. Put in freezer. Set out 15 - 30 minutes before serving.

Easy Fruit Medley

Serves 10-12

Great to keep on hand in your freezer for lazy summer afternoons or unexpected guests

INGREDIENTS

3/4 cup sugar

1/4 cup light corn syrup

2 cups water

2 Tablespoons orange juice concentrate

2 Tablespoons lemonade concentrate

1/4 of a watermelon

1/2 cantaloupe

1/2 honeydew melon

3/4 lb. red and green grapes, whole

3/4 lb. peaches, sliced

2 cups whole frozen blackberries

2 cups whole frozen raspberries
 

 
 

DIRECTIONS

Heat sugar, corn syrup and water until sugar is dissolved. Remove from heat and add juice concentrates. Set aside to cool. Slice and seed all melons. Cut into small bite-sized pieces, or use a melon baller if desired. Add whole grapes, sliced peaches. Add frozen berries last, pouring flavored syrup over all. Freeze in 1 qt. freezer bags until ready to use. (Do not freeze in larger quantities, as does not thaw properly)

To serve, remove from freezer about 30 minutes before serving time. Fruit should be slushy when served.

Ice Cream sandwich dessert

19 ice cream sandwiches

1 jar of Fudge ice cream topping

1- 12oz contain of Cool Whip

1 cup salted Spanish peanuts

In a 9x13 pan. Arrange ice cream sandwiches in the bottom of pan to fill it up. PLace 1/2 of the Coolwhip on top of them. Use half of the fudge topping on top of Coolwhip and sprinkle 1/2 cup of spanish nuts on top. Repeat layers.The pan will be full.  Cover with Sarah wrap , then tin foil and place in freezer.  This serves 12 to 15 and can be kept in the freezer up to 2 months. Cut into squares.

OREO PISTACHIO DESSERT

1 (15 oz.) pkg. Oreo's (crush and save 1/4 c. for top) 1/3 c. melted butter 1 1/2 c. milk 2 pkgs. instant pudding (pistachio) 1 qt. softened vanilla ice cream 1 (8 oz.) Cool Whip Mix crumbs and butter and press into a 9x13 pan and freeze 10 minutes. In a large bowl, thoroughly mix milk and puddings. Slowly stir in softened ice cream. Pour over crust. Cover with Cool Whip and sprinkle with reserved crumbs. Chill at least 2 hours. Can be frozen and removed from freezer 20 minutes before serving.

Orange-Ginger Baby Cheesecakes



3/4 cup finely crushed gingersnap cookies (about

fourteen, 1 3/4-inch cookies)

1 tablespoon packed brown sugar

3 tablespoons butter, melted

1 8-ounce package cream cheese, softened

1/2 cup orange marmalade

1 egg yolk

1 tablespoon all-purpose flour



Preheat oven to 350 degrees F. For crust, in a small

mixing bowl, combine crushed cookies, brown sugar, and

melted butter. Divide crumb mixture evenly among

sixteen 1-3/4-inch muffin cups. Press crumb mixture

onto bottom and up sides of each cup. Bake in a

preheated oven for 5 minutes.



Meanwhile, in a medium mixing bowl, beat together

cream cheese, 1/4 cup of the marmalade, the egg yolk,

and flour. Divide cheese mixture evenly among the

muffin cups. Bake about 15 minutes more or until a

knife inserted in the centers comes out clean. Cool

cheesecakes in tins on a wire rack (centers will dip

slightly). Remove from muffin tins. Top each

cheesecake with about 1/2 teaspoon marmalade. Serve at

once or cover and chill up to 24 hours.



Makes 16 servings



To make ahead: Bake cheesecakes as directed, but do

not top with additional marmalade. Place cheesecakes

in a freezer container. Cover, label, and freeze up to

3 months. Before serving, thaw overnight in

refrigerator. Top with marmalade before serving.

Banana Split Ice Cream Sandwiches



1 cup firmly packed brown sugar

1 cup butter, softened

3 large (1 1/2 cups) ripe bananas, mashed

2 large eggs

1 teaspoon vanilla extract

2 1/4 cups all-purpose flour

1 3/4 cups old-fashioned rolled oats

1 teaspoon baking soda

1/2 teaspoon salt

3 cups strawberry, vanilla or Neapolitan ice cream

1 1/2 cups semisweet real chocolate chips

1 teaspoon shortening

1/2 cup finely chopped walnuts



Heat oven to 350°F. Combine brown sugar and butter in

large mixer bowl. Beat at medium speed, scraping bowl

often, until creamy. Add bananas, eggs and vanilla.

Continue beating until well mixed. Reduce speed to

low; add flour, oats, baking soda and salt. Beat until

well mixed.



Drop dough by 1/4 cupfuls 3 inches apart onto

ungreased cookie sheets. Flatten dough to 3-inch

diameter with bottom of glass dipped in sugar. Bake

for 14 to 19 minutes or until edges are lightly

browned. Let stand 2 minutes; remove from cookie

sheets. Cool completely (15 minutes). Transfer cookies

to resealable small plastic freezer bags. Freeze until

firm (2 hours).



Let ice cream stand at room temperature until slightly

softened (10 minutes).

Meanwhile, melt chocolate chips and shortening in

small saucepan over medium-low heat, stirring

constantly, until chocolate is melted and smooth (2 to

3 minutes).



For each sandwich cookie, spread 1/4 cup ice cream

over flat-side of 1 cookie; top with another cookie,

flat-side down. Press cookies together slightly.

Spread 1 tablespoon chocolate over top of each

sandwich cookie; sprinkle with 1 teaspoon walnuts.

Place ice cream sandwich onto ungreased baking sheet;

freeze (2 hours). Repeat with remaining cookies, ice

cream, chocolate and walnuts.



When chocolate has set, place ice cream sandwiches

into resealable small plastic freezer bags. Store in

freezer.



Makes 1 dozen sandwich cookies.



Tip: Use a small (2-inch) ice cream scoop to portion

the cookie dough into 1/4 cupfuls and to scoop the ice

cream for each sandwich.