Orange Crepes Kerr

      1 c  Cake flour
      9 oz 2% milk
      1    Egg
      1    Egg yolk
           Grated zest of lemon
    1/2 ts Vanilla

Crepes: Blend flour and milk, add whole egg and egg yolk, beat well with whisk. Stir in zest and vanilla. Let rest 30 minutes. Sauce: VERY QUICKLY (it burns easily) saute 1 tbls orange zest in 1 tsp oil. Again, quickly add: 1/2 cup sweet dessert type wine (he uses non-alcoholic wine and could not get the name) Reduce mixture to syrupy stage. Add 2 Tbls brown sugar, stir well. Then add 8 oz fresh orange juice. In bowl put: 2 Tbls yogurt cheese 1 Tbls cornstarch Mix together Pour orange mixture through strainer into yogurt cheese mixture. Pour back into pan, heat. Make crepes Dip crepes into sauce mix, fold into quarters. Leave in sauce. To crepes and sauce add juice of 1 lemon and peeled slices of orange. Serve 2 crepes per person.


Yield: 6 Servings

Orange Creme Brulee

      1 c  Strained fresh orange juice
      4 c  Whipping cream
      1 c  Sugar
     12 lg Egg yolks, lightly beaten
    1/4 c  Grand Marnier
      4 ts Grated orange peel
      2 ts Vanilla
    1/4 c  Light brown sugar, packed

Reduce orange juice to 1/4 cup by boiling. Remove from heat. Cook cream and 1 cup sugar just until sugar melts. Preheat oven to 350f. and place one rack on top and one on bottom of oven. In large bowl, whisk cream mixture into egg yolks; then add Grand Marnier and reduced orange juice. Stir in orange peel and vanilla. Pour evenly into 12 (3/4cup) ramekins; place 6 each ramekins into 2 baking pans and add boiling water to come halfway up ramekins. Bake until custards are set in center, about 40 minutes. Cool, cover and chill overnight. Preheat broiler. On baking sheets, put ramekins and sprinkle each with 1 teaspoon brown sugar. Broil until sugar is melted and browned, about 2 minutes, taking care not to burn.


Yield: 12 Servings

Orange Creamsicle Pie

     18    Graham crackers; fine crush
           - about 1-1/4 cup crumbs
    1/4 c  Sugar
    1/3 c  Margarine; melted
      1 qt Vanilla ice cream; softened
      6 oz Orange juice concentrate;
           - thawed
           Cool Whip
           Orange slices  In small bowl, combine crumbs, sugar and margarine; press onto bottom
  and sides of 9" pie plate. Set aside. In large bowl, with electric
  mixer on medium speed, blend ice cream and orange juice concentrate;
  spread in prepared crust. Freeze until firm, about 4 hours. Before
  serving, garnish with Cool Whip and orange slices.

In small bowl, combine crumbs, sugar and margarine; press onto bottom and sides of 9" pie plate. Set aside. In large bowl, with electric mixer on medium speed, blend ice cream and orange juice concentrate; spread in prepared crust. Freeze until firm, about 4 hours. Before serving, garnish with Cool Whip and orange slices.


Yield: 8 Servings