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Bake in a 350-degree oven until lightly browned about 16-18 minutes. While the crust is cooking, add the filling ingredients into a bowl and beat until well combined. Once the crust is done baking pour the filling on top. Bake for 20 minutes or until the filling is browned on the edges and set in the middle.
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Instructions. Preheat oven to 350F. Line a 9×13" pan with foil or parchment paper and spray with nonstick cooking spray. Beat butter with a hand or a stand mixer until creamy, then add the flour, sugar, and salt and beat until a dough forms. (If you're using a hand mixer it will take extra time.)
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Whisk the flour and the sugar in a large bowl to eliminate flour lumps. Step 2 - Then add the eggs, orange juice, zest, and lemon juice and mix until well combined, but not so much that it becomes frothy. Step 3 - Pour this carefully on top of the hot crust. Bake again until the curd layer has set.
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1. Pour the orange mixture over the top of the baked crumb crust. 2. Sprinkle on top with the remaining crumb-oat mixture. 3. BAKE on the center rack, for only 20 to 22 minutes, until the edges are golden. Remove and allow to cool for 10 minutes.
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For the crust: Preheat the oven to 350 degrees F. Grease a 9-by-13-inch pan with butter. Stir together the flour, granulated sugar and salt in a bowl. Add the butter to the bowl and use a pastry.
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Spray 9 x 13 pan with non stick spray. Using a mixer, combine sugar, butter, eggs, orange extract and orange zest. Continue to beat until fluffy. About 1-2 minutes. Add flour and salt and beat for another 2-3 minutes. Pour into prepared pan and bake for 30 minutes or until edges are brown and top is just starting to brown.
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In a bowl place the orange juice, zest, eggs, sugar, salt and baking powder. Whisk all ingredients together until mixed. Pour filing onto hot crust and bake for about 20-25 minutes or until filling is set. When ready remove from the oven and let it cool. Unmold from pan, cut into squares and dust with powdered sugar.
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Use a hand mixer on medium speed to beat the cream cheese until creamy. Add sugar, orange zest, and orange juice and beat again until creamy and no lumps remain (about 3 minutes). With a rubber spatula, gently fold in 2 cups of whipped topping. Remove the crust from the refrigerator. Add half of the cream cheese mixture (about 2 cups) on top of.
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Instructions. Preheat the oven to 350 degrees F. Line a 13x9" baking pan with foil and spray the foil with cooking spray; set aside. In a large bowl, combine the flour and sugar. Cut in the cubed butter with a pastry blender or two forks until the mixture forms coarse, moist crumbs.
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Bake for 20 minutes, or until lightly browned. Allow to cool slightly. In a large mixing bowl, lightly beat eggs. Add sugar, orange zest, and orange juice, and mix well. Mix in flour and baking powder. Pour filling mixture on top of partially baked crust. Bake 30-35 minutes, or until edges are browned and center is set.
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Make the bars: Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside. To a large, microwave-safe bowl add the white chocolate, butter, and heat to melt, about 1 minute on high power.
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Preheat the oven to 350 degrees F. Spray a 9-by-13-inch baking pan with cooking spray and line with parchment to overhang by 2 inches on the long sides. In the bowl of a food processor fitted with.
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Whisk together the sugar and flour in a bowl. Add the eggs, one at a time, whisking well after each addition. Add the zest, juice, and a drop or two of orange food coloring (if desired). Whisk together. Pour filling over hot crust and bake an additional 20 minutes or until filling no longer jiggles, and edges brown.
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Preheat oven to 350°F. In a medium bowl, blend together cubed butter, flour and sugar with a pastry cutter, a food processor, or your hands. Press into the bottom of a 9×13 inch pan lined with parchment paper. Bake for 15 minutes in the preheated oven, or until the edges are just starting to brown.
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Pour the blood orange filling onto the warm crust. Bake until light brown around the edges, set in the middle, and the top appears relatively dry, 20 to 25 minutes. Let cool on a wire rack for 1 hour. Refrigerate until chilled, at least 1 hour more. Generously dust the bars with powdered sugar.
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Preheat the oven to 350 degrees. Butter an 8×8 baking dish or spray it with cooking spray. Zest and juice your oranges and set aside. For the bars: In a large bowl whisk together, eggs, zest, and juice and set aside. In your mixer cream together butter and sugar. Add flour and salt, mixing until it's combined.
