Pineapple Orange And Cherry Blossoms Recipes

PINEAPPLE-ORANGE BLOSSOMS

Steps:

• Heat oven to 350°F. Spray 8 (2 3/4x1 1/4-inch) muffin cups with CRISCO® Original No-Stick Cooking Spray. Separate dough into 8 rolls; set icing aside. Cut each roll into quarters; place 4 quarters, points up and separated slightly, in each muffin cup.
• In small bowl, mix pineapple, marmalade and cream cheese. Place 2 tablespoons mixture into center of dough in each cup.
• Bake 17 to 22 minutes or until light golden brown. Cool in pan on cooling rack 5 minutes. Run knife around edge of muffin cups; remove rolls from cups and place on serving plate.
• Remove cover from icing; microwave on Medium (50%) 10 to 15 seconds or until thin enough to drizzle. Drizzle icing over warm rolls. Serve warm.

PINEAPPLE ORANGE MIMOSAS

Steps:

• Divide a bottle of champagne among 4 glasses. Stir together 1/4 cup pineapple juice and 1/4 cup orange juice; pour over the champagne. Top each mimosa with 1/2 tablespoon orange liqueur. Garnish with orange and pineapple wedges.

ORANGE PINEAPPLE MARMALADE

Steps:

• Rinse four 1-cup plastic containers and lids with boiling water. Dry thoroughly., Grate outer zest from oranges and set aside. Peel off and discard white membrane from oranges and section the fruit; discard any seeds. In a food processor, combine orange zest and orange sections; cover and process until orange is in small pieces., In a wide-bottomed microwave-safe 2-1/2-qt. bowl, combine the pineapple, sugar, lemon juice and orange mixture. Microwave, uncovered, on high for 2 to 2-1/2 minutes; stir. Heat 2 minutes longer (edges will be bubbly); stir. Microwave for 1-1/2 to 2 minutes or until mixture is bubbly in center; stir. Heat 2 minutes longer; stir. Cool for 10 minutes., Immediately fill all containers to within 1/2 in. of tops. Wipe off top edges of containers. Cool to room temperature, about 1 hour. , Cover and let stand at room temperature 4 hours. Refrigerate up to 3 weeks or freeze up to 1 year. Thaw frozen marmalade in refrigerator before serving.

PINEAPPLE CHERRY LOAVES

Steps:

• In a bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. , Combine the flour, salt and baking powder; add to creamed mixture until well blended. Stir in pineapple, cherries and nuts. Pour into three greased and floured 8x4-in. loaf pans., Bake at 325° for 1-1/4 hours or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks.

PINEAPPLE-ORANGE BLOSSOMS

Steps:

• Heat oven to 350 degrees F. High Altitude (3500-6500 ft): Heat oven to 375 degrees F.
• Spray 8 (2 3/4x1 1/4-inch) muffin cups with CRISCO® Original No-Stick Cooking Spray. Separate dough into 8 rolls; set icing aside. Cut each roll into quarters; place 4 quarters, points up and separated slightly, in each muffin cup.
• In small bowl, stir together pineapple, marmalade and cream cheese. Place 2 tablespoons mixture into center of dough in each cup.
• Bake 17 to 22 minutes or until light golden brown. High Altitude (3500-6500 ft): Bake 20 to 23 minutes.
• Cool in pan on wire rack 5 minutes. Run knife around edges of muffin cups; remove rolls from cups and place on serving plate. Remove cover from icing; microwave on Medium (50%) 10 to 15 seconds or until thin enough to drizzle. Drizzle icing over warm rolls. Serve warm.

PINEAPPLE - ORANGE BLOSSOMS

Steps:

• Heat oven to 350°F.
• Spray 8 (2 3/4 x 1 1/4-inch) muffin cups with cooking spray.
• Separate dough into 8 rolls; set icing aside.
• Cut each roll into quarters.
• Place 4 quarters, points up and separated slightly, in each muffin cup.
• In a small bowl, mix pineapple, marmalade and cream cheese.
• Place 2 Tbsp mixture into center of dough in each cup.
• Bake 17-22 minutes or until light golden brown.
• Cool in pan on wire rack 5 minute.
• Run knife around edges of muffin cups.
• Remove rolls from cups and place on serving plate.
• Remove cover from icing.
• Microwave on Medium (50%) 10-15 sec or until thin enough to drizzle.
• Drizzle over warm rolls.
• Serve warm.

PINEAPPLE, ORANGE, AND CHERRY BLOSSOMS

Steps:

• Thread a cherry on a skewer, almost to the middle. Thread an orange behind the cherry, followed by a pineapple wedge, and finally by the two pineapple leaves. Repeat with the remaining skewer.From ULTIMATE SMOOTHIES: delicious recipes for over 125 of the best smoothies, freezes, and blasts. Copyright © 2000 Donna Pliner Rodnitzky. All Rights Reserved.

PINEAPPLE, ORANGE, AND CHERRY BLOSSOM

Steps:

• Thread a cherry on a skewer, almost to the middle. Add the slice of orange by pushing the skewer through the middle of the orange, followed by the pineapple wedge, and finally by the two pineapple leaves. Repeat with the remaining skewer.From ULTIMATE JUICING: delicious recipes for over 125 of the best fruit and vegetable juice combinations. Copyright © 2000 Donna Pliner Rodnitzky. All Rights Reserved.

CHOCOLATE CHERRY BLOSSOMS

Steps:

• Place unsweetened chocolate in medium microwave-safe bowl. Microwave on HIGH, stirring every 30 seconds, until melted. Add butter; stir until butter is melted. Cool 10 minutes.
• Combine melted chocolate mixture, 1 1/2 cups of sugar, 3/4 cups of flour, eggs and baking powder in large bowl. Beat at medium speed, scraping bowl often, until well mixed. Reduce speed to low; add remaining 3/4 cup of flour and dried cherries. Continue beating just until well mixed. Cover; refrigerate until firm. [1 hour].
• Heat oven to 300. Place 1/3 cup of sugar in small bowl. Shape dough into 1 inch balls. Roll in sugar. Place 2 inches apart onto lightly greased cookie sheets. Bake for 10 to 12 minutes or until top is cracked and set.
• Immediately press 1 cherry chocolate kiss into each cookie. Remove to cool racks. Cool completely or until chocolate is set. [about 1 hour]. Store between sheets of waxed paper in container with tight-fitting lid for up to 5 days.