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Adjustable stand — hold cookbook or tablet at eye level while cooking
Orange bitters — dry martini, gin and tonic, whiskey cocktails
Electric butter churn — artisan butter from cream in minutes
Ceramic pie dish — even browning, beautiful presentation
Cognac-based orange — crêpe suzette, Grand Marnier soufflé, cocktails
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Orange bitters — dry martini, gin and tonic, whiskey cocktails
Electric butter churn — artisan butter from cream in minutes
Ceramic pie dish — even browning, beautiful presentation
Cognac-based orange — crêpe suzette, Grand Marnier soufflé, cocktails
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Stir boiling water into dry gelatin mix in large bowl at least 2 min. until completely dissolved. Refrigerate 10 min. Stir in club soda. Remove 1/2 cup of the gelatin; place in small bowl. Add whipped topping; stir with wire whisk until well blended. Pour into crust. Refrigerate 15 min. or until set but not firm (gelatin should stick to finger when touched). Let remaining gelatin stand at room temperature 15 min. ; stir gently 5 sec. Arrange 3/4 cup of the orange segments over gelatin layer in crust; press gently into gelatin. Gently spoon clear gelatin over pie. Refrigerate 3 hours or until firm. Top with remaining orange segments just before serving. Store leftover pie in refrigerator.