Lemon Frosted Orange Salad Recipes

LEMON ORANGE FROSTING

Steps:

• Beat the butter until it has the appearance of thick cream, stir in confectioners sugar, a little at a time, and continue working until mixture is very smooth. Beat in egg yolk and lemon juice. Stir in enough orange juice to make a spreadable frosting, then add grated rind of 1 lemon and 2 grated orange rinds. Spread on sides and top of cake.

FROSTED ORANGE SALAD

Steps:

• In a large bowl, dissolve gelatin in boiling water. Drain pineapple, reserving juice. Stir the cold water, bananas, marshmallows and pineapple into gelatin. , Pour into a 13-in. x 9-in. dish coated with cooking spray; refrigerate until firm., Meanwhile, in a large saucepan, combine sugar and flour. Stir in reserved pineapple juice until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer., Remove from the heat. Stir a small amount of hot filling into the egg; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Cool., In a large bowl, beat cream cheese until smooth. Beat in, cooled filling. Fold in whipped cream. Spread over gelatin (dish will be full). Sprinkle with nuts and coconut.

ORANGE FLUFF SALAD

Steps:

• Place sour cream in a large bowl. Sprinkle with gelatin and stir until blended. Fold in the oranges, pineapple and whipped topping. Sprinkle with marshmallows if desired.

ROMAINE-ORANGE SALAD

Steps:

• Whisk 1/3 cup orange juice, the juice of 1 lemon, 2 tablespoons sugar, 1/2 teaspoon orange zest and a pinch each of cinnamon and salt in a bowl. Toss with 3 sliced romaine lettuce hearts, 1 bunch sliced radishes and 4 segmented oranges; drizzle with olive oil.

FROSTED ORANGE SALAD

Steps:

• In a bowl, dissolve gelatin in boiling water.
• Drain pineapple, reserving juice.
• Stir cold water, bananas, marshmallows and pineapple into gelatin.
• Pour into a 13-in.
• x 9-in.
• x 2-in.
• dish coated with nonstick cooking spray; refrigerate until firm.
• Meanwhile in a saucepan combine the sugar and flour.
• Stir in reserved pineapple juice until smooth.
• Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened and bubbly.
• Reduce heat; cook and stir 2 minutes longer.
• Remove from heat.
• Stir a small amount of hot filling into the egg; return all to the pan, stirring constantly.
• Bring to a gentle boil, cook and stir 2 minutes longer.
• Cool.
• In a mixing bowl, beat cream cheese until smooth; add cooled filling.
• Fold in whipped cream.
• Spread over gelatin.
• Sprinkle with nuts and coconut.

CREAMY MANDARIN ORANGE JELL-O SALAD

Steps:

• Drain oranges, reserving 3/4 cup juice.
• Add boiling water to gelatin mix in medium bowl; stir 2 min. until completely dissolved. Stir in reserved orange juice and lemon juice; pour 1-1/4 cups into 8x4-inch loaf pan sprayed with cooking spray. Refrigerate 1 hour or until gelatin is set but not firm.
• Add remaining gelatin mixture gradually to cream cheese in medium bowl, whisking after each addition until blended. Stir in oranges. Spoon over gelatin layer in pan.
• Refrigerate 4 hours or until firm. Unmold before serving to serve.

ORANGE LEMON JELLO SALAD

Steps:

• Drain pineapple and save juice.
• Dissolve both gelatins in the boiling water.
• Add ice and stir to melt.
• Add drained pineapple, bananas, and lemon juice.
• Pour into a 9"x13" dish and refrigerate while making topping.
• Measure reserved pineapple juice in a 1 cup measuring cup & add water to make 1 cup.
• Mix juice, water, egg yolk, flour & sugar in a saucepan.
• Boil, stirring constantly, until thickened.
• Cool.
• Make Dream Whip as directed on package.
• Add to cooked mixture.
• Spread on top of gelatin mixture.
• Top with some grated cheese.
• NOTE: 1 pkg. prepared Dream Whip could be used instead of the Cool Whip.

LEMON CAKE WITH LEMON FILLING AND LEMON ORANGE FROSTING

Steps:

• Grease and flour four 9 inch cake pans. Preheat oven to 325 degrees F (165 degrees C). Sift together flour, cream of tartar, and baking powder four times. Set aside.
• Beat 8 egg yolks with a rotary or electric beater until very thick, light, and creamy. Add the 2 cups sugar, a few tablespoons at a time, and continue beating until mixture is smooth and pale yellow. Stir in 1 grated lemon rind and juice of 1 lemon. Quickly fold in the flour mixture until well incorporated.
• In a large glass or metal mixing bowl, whip the 8 egg whites until peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain.
• Spoon into cake pans and bake for 20 to 25 minutes or until cake begins to pull away from sides of pans. Loosen edges with a knife and turn out on cake racks to cool while you prepare the filling and frosting.
• To Make Lemon Jelly Filling: Mix 6 egg yolks with 2 cups sugar, grated rind of 2 lemons, and juice of 4 lemons. Cook over boiling water, stirring constantly, until sugar dissolves. Add 1/2 cup butter and continue cooking, stirring constantly, for 20 minutes or until filling is smooth and very thick. Cool, then spread between layers of cooled cake.
• To Make Lemon-Orange Frosting: Beat the 1/4 cup butter until it has the appearance of thick cream, stir in 6 cups confectioners sugar, a little at a time, and continue working until mixture is very smooth. Beat in 1 egg yolk and 2 tablespoons lemon juice. Stir in enough orange juice to make a spreadable frosting, then add grated rind of 1 lemon and 2 grated orange rinds. Spread on sides and top of cake.

FROSTED LEMON FRUIT SALAD

Steps:

• Dissolve Jell-O in 2 cups of hot water. Add soda pop, and cool. When partly set, add pineapple, bananas, and Kraft Jet-Puffed Marshmallows to Jell-O. Pour into 9 x 13 inch glass Pan.
• Frosting: Mix flour and sugar well. Add pineapple juice and cook until thick. Cool.
• Add whipped cream to frosting and spread on Jell-O salad.
• Sprinkle on grated cheese for color, or you may use chopped nuts if desired. Must set in fridge for 24 hours.