Flipfloppie Recipes

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PINEAPPLE FLIP



Pineapple Flip image

This is a pie baked on a jelly-roll pan. Great for a large family gathering.

Provided by Bea Gassman

Categories     Desserts     Pies     Custard and Cream Pie Recipes     Pineapple Pie

Time 1h10m

Yield 18

Number Of Ingredients 13

¼ cup cornstarch
½ cup white sugar
1 pinch salt
3 egg yolks
1 (20 ounce) can crushed pineapple, juice reserved
2 cups milk
1 ½ teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 cup margarine
3 tablespoons milk
3 eggs, beaten

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • To Make Filling: In a medium bowl blend together cornstarch, sugar and salt, then stir in egg yolks and 1/2 cup of pineapple juice. Scald milk and cool slightly; whisk cornstarch mixture into scalded milk and bring to a boil over low heat until mixture thickens. Allow to cool for a short amount of time, then stir in 3/4 cup of the drained pineapple and vanilla to the cooked mixture and set aside to cool.
  • To Make Dough: In a large bowl sift together flour, salt and baking powder; cut in margarine. In a small bowl, slightly beat milk and eggs together. Combine egg mixture with dry ingredients; mix together until dough is formed.
  • To Make Crust: Divide dough into two parts. Take one part and roll between sheets of floured wax paper; rolled dough should fit a jelly roll pan allowing for slight overhang on edges. Roll remaining half in the same fashion.
  • Transfer one of the rolled dough halves to pan and spread with cooled filling. Place other portion of rolled dough on top of the filling and crimp edges of dough layers together.
  • Bake at 350 degrees F (175 degrees C) for 40 minutes or until golden brown. Let cool. If desired, frost with confectioners' icing.

Nutrition Facts : Calories 248.5 calories, Carbohydrate 29.7 g, Cholesterol 67.5 mg, Fat 12.3 g, Fiber 0.8 g, Protein 4.9 g, SaturatedFat 2.7 g, Sodium 292.1 mg, Sugar 11.7 g

FRUITY FLIP-FLOPS



Fruity Flip-Flops image

Throwing a summer party? These beach-inspired sandals are sure to be a hit!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h

Yield 16

Number Of Ingredients 7

3 tablespoons butter
1 bag (10 oz) miniature marshmallows
5 cups Cheerios™ cereal
3 rolls Betty Crocker™ Fruit Roll-Ups™ chewy fruit flavored snacks (any variety)
2 pouches Betty Crocker™ Fruit Gushers™ fruit flavored snacks (any variety)
Betty Crocker™ Rich & Creamy vanilla frosting
Betty Crocker™ colored candy sprinkles

Steps:

  • Spray bottom and sides of 13x9-inch pan with cooking spray. In large microwaveable bowl, microwave butter and marshmallows uncovered on High about 2 minutes, stirring after each minute, until mixture is smooth.
  • Immediately stir in cereal until evenly coated. Press mixture evenly in pan with greased hands. Cool 15 minutes.
  • Cut into 4 rows by 4 rows to make 16 rectangles. Shape rectangles into flip-flop shapes, making 8 pairs total. Unroll and remove paper from Fruit Roll-Ups fruit flavored snacks. Cut the fruit flavored snacks into 4 strips-each 4 ¾ in long. Fold each strip in half lengthwise. Fold the strip into a v-shape. Press on bar to make flip-flop straps.
  • Lightly frost each flip-flop around cut sides; immediately press candy sprinkles on frosting. Place 1 Fruit Gushers fruit flavored snack at tip of each V shape, attaching with small amount of frosting.

Nutrition Facts : Calories 360, Carbohydrate 69 g, Cholesterol 15 mg, Fat 1 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 4 g, ServingSize 1 serving, Sodium 260 mg, Sugar 36 g, TransFat 0 g

FLAPPER PIE



Flapper Pie image

Vanilla custard pie with meringue in a cinnamon-graham cracker crust.

Provided by Linda A

Categories     Desserts     Pies     Vintage Pie Recipes

Time 1h

Yield 6

Number Of Ingredients 11

1 ½ cups graham cracker crumbs
½ cup white sugar
½ cup butter, melted
1 tablespoon ground cinnamon
3 cups milk
½ cup white sugar
¼ cup cornstarch
3 egg yolks
1 teaspoon vanilla extract
3 egg whites
2 tablespoons white sugar

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C).
  • Mix the graham cracker crumbs, 1/2 cup sugar, melted butter, and cinnamon in a bowl. Reserve 1/4 cup for topping the pie. Press the remaining crumb mixture in the bottom and up the sides of a 9-inch deep-dish pie plate. Bake the crust in the preheated oven for 8 minutes.
  • Heat the milk in a saucepan over medium-high heat. In a non-plastic bowl, whisk together the 1/2 cup sugar, cornstarch, egg yolks, and vanilla. When the milk is hot but not boiling, slowly pour the milk in a steady stream into the yolk mixture, whisking constantly. Return the custard to the saucepan and bring to a boil over medium heat, stirring constantly with a wooden spoon or a heat-proof spatula. Cook and stir for 2 to 3 minutes over low heat until the custard has thickened. Pour the custard into the graham cracker crust.
  • Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
  • Beat the egg whites until medium peaks form; add 2 tablespoons of sugar and beat until the meringue is stiff. Scoop out the meringue on top of the custard filling. Sprinkle the meringue with the reserved graham cracker crumbs.
  • Place the pie under the broiler and bake until the meringue starts to brown, 3 to 5 minutes.

Nutrition Facts : Calories 490.2 calories, Carbohydrate 65.6 g, Cholesterol 152.9 mg, Fat 22.1 g, Fiber 1.2 g, Protein 8.8 g, SaturatedFat 12.4 g, Sodium 318.4 mg, Sugar 50 g

FLIP-FLOPS CAKE



Flip-Flops Cake image

Flip-flopping on what to serve for dessert? Create the talk of the dessert table with delicious colorful "sandals."

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 4h20m

Yield 15

Number Of Ingredients 8

1 box Betty Crocker™ Super Moist™ yellow cake mix
Water, vegetable oil and eggs called for on cake mix box
Tray or cardboard, covered with wrapping paper and plastic food wrap or foil
2 containers Betty Crocker™ Whipped vanilla frosting
Betty Crocker™ assorted gel food colors
About 40 small round candy-coated fruit-flavored chewy candies
1 roll Betty Crocker™ Fruit by the Foot™ chewy fruit snack (from 4.5-oz box)
2 edible pansy or silk daisy flowers

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pans). Grease or spray bottom and sides of 13x9-inch pan. Make and bake cake as directed on box for 13x9-inch pan. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 1 hour. Refrigerate or freeze cake 1 hour or until firm.
  • In small bowl, mix 1 container frosting with food color to make desired color for sides of flip-flops. Reserve 1/3 cup frosting from second container. In small bowl, stir second food color into 1 cup of the remaining frosting to make desired color for top of flip-flops.
  • Using serrated knife, cut rounded top off cake to level surface; place cut side down. Cut cake lengthwise in half. Continue cutting each piece to form flip-flop shape as shown in diagram (template can be found under the Tips below). Place pieces on tray. Spread a thin layer of frosting for "sides" over each entire flip-flop to seal in crumbs. Refrigerate or freeze cake 30 to 60 minutes to set frosting. Frost sides of flip-flops with the same remaining frosting. Frost tops of flip-flops with second color frosting.
  • Tint remaining 1/3 cup frosting with food color. To pipe frosting around top edge of flip-flops, spoon tinted frosting into small resealable food-storage plastic freezer bag and cut small tip off 1 bottom corner of bag. Pipe zigzag design. Place small candies around side edge of each flip-flop to look like jewels. Cut two 6-inch pieces from fruit roll; cut pieces lengthwise in half. Arrange on flip-flops for straps. Just before serving, top with flowers. Store loosely covered.

Nutrition Facts : Calories 350, Carbohydrate 47 g, Cholesterol 35 mg, Fat 3 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 220 mg, Sugar 36 g, TransFat 3 g

FLIP FLOP PIE



Flip Flop Pie image

My friend/ neighbour brought me round this pie, she claims to not be able to cook,but she must have hidden talent because we could not stop going back to sneak another piece.Delicious with vanilla ice cream.

Provided by ChefDebs

Categories     Pie

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 11

4 tablespoons butter, melted
2/3 cup brown sugar
2/3 cup pecan halves
2 unbaked 9-inch pie shells
6 cups sliced apples
1 lemon, juice of
1/3 cup packed brown sugar
1 tablespoon flour
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon salt

Steps:

  • In a 9inch pie plate spread evenly the butter and brown sugar which have been combined. Arrange pecan halves in a design, pressing into sugar.
  • Cover with plain pastry, trim, leaving 1/2 inch hanging over all around.
  • Combine all the dry ingredients with apples and lemon juice. Pile onto pastry and cover with second crust.
  • Fold bottom crust over top crust wetting as you go, flute edges and prick top of crust.
  • Bake at 450 for 10 mins then at 350 for 30 - 45 mins longer.
  • When syrup in pan stops bubbling, place serving plate over pie and invert. Remove pie plate and serve with vanilla ice cream.

Nutrition Facts : Calories 650.9, Fat 35.8, SaturatedFat 10.6, Cholesterol 20.4, Sodium 478.7, Carbohydrate 81.7, Fiber 6.1, Sugar 47.5, Protein 5.2

FLIP-FLOP CAKES



Flip-Flop Cakes image

I made this cake for a summer birthday party-it would be fun for a beach party or any summer get-together. You could also set a pair of sunglasses on the graham cracker "sand."-Renae Calkins, Owosso, Michigan

Provided by Taste of Home

Categories     Desserts

Time 2h30m

Yield 12 servings.

Number Of Ingredients 11

1 package white cake mix (regular size)
3-3/4 cups confectioners' sugar
1 tablespoon meringue powder
1/2 cup shortening
1/2 cup butter, softened
1/4 cup milk
1 teaspoon clear vanilla extract
Pink, blue, yellow and green paste food coloring
4 pieces red rope licorice
Candy buttons
Graham cracker crumbs

Steps:

  • Line a 13-in. x 9-in. baking pan with waxed paper and grease the paper; set aside. Prepare cake mix according to package directions. Pour batter into prepared pan. Bake according to package directions. Cool for 10 minutes before removing from pan to a wire rack to cool completely., Trace flip-flop pattern onto waxed paper; cut out. Arrange pattern over cake; with a sharp knife, cut out. Flip pattern and cut out a second flip-flop. Discard scraps. Transfer cakes to a covered cake board., For frosting, in a large bowl, combine confectioners' sugar and meringue powder. In the bowl of a heavy-duty stand mixer, combine the shortening, butter, milk and vanilla. Beat in sugar mixture., Tint 1 cup frosting pink; frost tops of cakes. Tint 1 cup frosting blue; frost sides of cakes. Insert licorice ends into cakes to form straps of flip-flops., Tint 1/4 cup frosting yellow. Using a #4 round tip, pipe decorative lines on top of shoes. Using a #17 star tip, pipe rosettes where straps meet. Tint remaining frosting green. Using a #352 leaf tip, pipe leaves around rosettes., To finish, press candy buttons into sides of cakes; sprinkle cracker crumbs on board to form sand. Store in the refrigerator.

Nutrition Facts :

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