Recipes

In a large saucepan, combine the orange marmalade and juice; cook and stir over medium heat until melted and blended.

In a small bowl, combine cornstarch and water until smooth.

Gradually stir into marmalade mixture.

Bring to a boil; cook and stir for 4 minutes or until thickened.

Remove from the heat; stir in extract.

Cool completely.

Fold in whipped topping.

Tint orange with yellow and red coloring if desired.

In a large mixing bowl, beat cream cheese until smooth. Add the sour cream; mix well.

In a small bowl, whisk milk and pudding mix for 2 minutes.

Let stand for 2 minutes or until soft-set.

Stir into cream cheese mixture.

Cut a large hole in the corner of a pastry or plastic bag; fill half full with cream cheese mixture.

Press bag slightly to flatten.

Cut a small hole in another bag; insert star tip No. 21.

Place filled bag in empty bag; fill empty bag with orange mixture.

Pipe in a swirled design in parfait glasses; chill.

Garnish with chocolate hearts if desired.