About LongviewFarms.com Emu Oil
Best Quality Emu Oil Products Worldwide
Longview Farms was established in 1992 on a 169 acre farm in northeastern Pennsylvania. Originally we maintained approximately 200 head of emu on this farm, and sold Emu oil and Emu oil based products imported from Australia. At that time, there were no companies manufacturing Emu oil products within the U.S.
As we grew, we diversified into an emu oil rendering facility. We created our original line of quality Emu oil products in 1993 - 1994, being the first company to create and market a fully-encapsulated Emu oil gel cap as a dietary supplement.
We have since moved our business to a smaller location and no longer raise Emus. We purchase our raw materials from others who raise Emu as a viable livestock. Today we offer approximately 40 products containing or relating to Emu oil including AEA Certified Emu oil. Our quality Emu oil products are offered for sale and shipped throughout the world. We continue to provide pure quality Emu oil to our growing base of satisfied customers.
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e-Longview Farms, Inc.
3410 Shaffer Rd.
Bloomsburg, PA 17815. USA
Inquiries and Orders: Christine@LongviewFarms.com
Technical Product Questions: DavidLong@LongviewFarms.com
All Other Inquiries: Joanne@LongviewFarms.com
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This classic Mandarin Orange Pretzel Dessert features a crunchy pretzel crust, a creamy center, and silky top with mandarin oranges and orange flavored gelatin. Perfect for a summer luncheon!
2 1/2 cups finely crushed pretzels
3 tablespoons granulated sugar
3/4 cup unsalted butter , melted
8 ounces cream cheese , softened
1 cup granulated sugar
8 ounces whipped topping , thawed
10 ounce can DOLE Mandarin Oranges, drained, juice reserved and chilled
3 ounce box orange gelatin
Preheat oven to 350 degrees F. Coat a 9x13 baking dish with nonstick spray.
In a medium bowl, mix together the pretzels, sugar, and melted butter. Press evenly into the bottom of the prepared baking dish.
Bake for 10 minutes, or until mixture is lightly toasted. Set aside to cool completely.
In a medium bowl, beat the cream cheese and sugar with a handheld mixer. Fold in the whipped topping until thoroughly combined. Spread evenly over the cooled pretzel layer, making sure it goes completely to the edges so the jello layer doesn't leak through. Refrigerate until set, about 30-40 minutes.
Combine the reserved cold mandarin orange juice with enough cold water to equal 1 cup.
In a medium bowl, whisk together the orange gelatin powder with 1 cup boiling water. Stir until completely dissolved. Then whisk in the reserved cold mandarin orange juice.
Gently mix in the mandarin orange slices.
Pour mixture over the cooled cream cheese layer.
Refrigerate until completely chilled and set, at least 3 hours (or overnight).
Slice and serve!
1. Spread the cream cheese mixture over the top of the pretzel crust completely to the edges so the gelatin won't leak through.
2. Alternatively, you can chill the gelatin mixture for about an hour so it solidifies slightly, and then spread it evenly over the cream cheese layer, which helps prevent it from leaking through.
2 (9 inch) pie shell
3 tablespoons cornstarch
1 tablespoon ground cinnamon
1 (12 fluid ounce) can unsweetened apple juice concentrate, thawed
6 cups sliced green apples
Preheat oven to 350 degrees F (175 degrees C).
In a small bowl whisk together cornstarch, cinnamon, and 1/3 cup of the apple juice concentrate. Set aside.
In a large saucepan simmer apples with remaining apple juice concentrate until apples are tender, about 10 minutes. Stir in cornstarch mixture and continue to simmer until thickened. Remove from heat.
Spoon apple mixture into pastry-lined pie plate. Cover with top crust. Seal and flute edges. Cut steam vents in top.
Bake in preheated oven for 45 minutes, or until crust is golden brown.