Ambrosiasweetpotatoes Recipes

AMBROSIA

Steps:

• Place the cream and sugar into the bowl of a stand mixer with the whisk attachment and whip until stiff peaks are formed. Add the sour cream and whisk to combine. Add the marshmallows, orange, pineapple, coconut, pecans and cherries and stir to combine. Transfer to a glass serving bowl, cover and place in the refrigerator for 2 hours before serving.

AMBROSIA

Steps:

• Peel the oranges, taking care to remove all the white pith. Slice the oranges over a bowl or storage container so that you catch any juice, and add the slices to the bowl. Circular slices look prettiest, hold together best, and are easiest.
• Add the pineapple and coconut to the orange slices and gently toss. The ambrosia can be refrigerated up to two days, covered.
• When ready to serve, slice the banana and toss it with other fruits. Add the cherries last.
• Serve the ambrosia in your prettiest glass bowl. It will become a tradition.

MAMA'S AMBROSIA

Steps:

• In a large bowl, mix together the oranges, fruit cocktail, walnuts, marshmallows, and coconut. Fold in the sour cream. Chill for at least an hour, and stir again before serving.

LAZY DAYS AMBROSIA

Steps:

• Mix pineapple and pudding mix together in a bowl until pudding mixture is smooth. Fold fruit cocktail and oranges into pudding.
• Fold whipped topping into pudding mixture until smooth; top with coconut.
• Refrigerate until chilled, at least 30 minutes.

AMBROSIA

Steps:

• In a glass serving bowl, form a single layer of orange slices and top with a few slices of banana. Sprinkle a thin layer of coconut over the top. Repeat layering until all of these ingredients are finished, reserving a tablespoon of the coconut. Stir together the juices and honey, if using, and pour over the fruit. Follow with the Cointreau, if desired, and a final sprinkling of coconut. Serve immediately or cover and refrigerate for several hours.

AMBROSIA DESSERT

Steps:

• In a small bowl, combine the marshmallows, pineapple and nuts; fold in whipped topping. Combine graham cracker crumbs and butter; spoon a third of the mixture into a foil-lined 5-3/4x3x2-in. loaf pan. Top with half of the marshmallow mixture; repeat layers. Top with remaining crumb mixture. Cover and refrigerate for 2-3 hours or until set. , Remove dessert from pan; peel off and discard foil. Cut into four pieces; serve immediately.

AMBROSIA SWEET POTATOES

Steps:

• Place sweet potatoes in a baking dish. Slice orange and lemon into thin slices.
• Alternate layering slices on top of sweet potatoes.
• Combine drained pineapple, brown sugar and melted butter. Pour mixture over sweet potatoes. Sprinkle with shredded coconut.
• Decorate with cherries. Bake in a 350°F oven for 30 minutes.

AMBROSIA

Steps:

• Remove the skin and membranes from the oranges and slice them in 1/4-inch slices. Place a layer of orange slices in the bottom of a large glass bowl, add a layer of coconut, then a layer of papaya, then blackberries, then starfruit, and then pecans. Repeat the process until all the fruit has been used. If the oranges are not especially sweet, a light layer of blueberry or clover honey will help.
• Cover the bowl tightly and refrigerate for an hour or more before serving.

NO WAIT-MAKE AND EAT AMBROSIA

Steps:

• Mix Instant Vanilla Pudding with the reserved pineapple juice in a large mixing bowl and set aside 5 minutes until set.
• Fold in Cool Whip.
• Fold in pineapple, fruit cocktail, mandarin oranges, marshmallows, and almonds.
• Top with coconut.
• Can be served immediately or made ahead of time and kept in the refridgerator.

AMBROSIA

Steps:

• Preheat oven to 400°F with rack in middle.
• Pierce softest eye of coconut with a small screwdriver, then drain liquid and discard. Bake coconut in a shallow baking pan until it cracks, about 20 minutes. When cool, wrap in a towel and break shell with a hammer. Pry flesh from shell with screwdriver and peel off brown membrane with a vegetable peeler. Rinse coconut flesh. Coarsely grate coconut on large holes of a box grater using light pressure in long strokes to produce long, feathery flakes.
• Cut peel and pith from oranges with a sharp paring knife. Working over a large bowl, cut segments free from membranes, letting them drop into bowl; squeeze juice from membranes into bowl.
• Gently toss oranges with coconut, sugar, salt, and Sherry. Chill, covered, at least 1 hour.

GOLDEN AMBROSIA SWEET POTATO SALAD

Steps:

• Mix mayo, dressing and ginger until blended.
• Combine potatoes, fruit and coconut in large bowl. Add mayo mixture; toss to coat. Refrigerate several hours or until chilled.
• Sprinkle with nuts before serving.