ORANGE TAPIOCA SALAD
Fresh, fruity flavor makes this pretty salad popular with all ages. Our whole family really digs into its fluffy goodness. I can put it together in the morning or even the night before and pop it in the fridge until suppertime. -Denise Nebel, Wayland, Iowa
Provided by Taste of Home
Categories Lunch Side Dishes
Time 15m
Yield 12-14 servings.
Number Of Ingredients 7
Steps:
- In a saucepan, bring water to a boil. Whisk in gelatin and pudding mixes. Return to a boil, stirring constantly; boil for 1 minute. Remove from the heat and cool completely. Fold in oranges, pineapple and whipped topping. Spoon into a serving bowl. Cover and refrigerate for 2 hours.
Nutrition Facts :
ORANGE TAPIOCA
Make a match made in heaven when orange cream meets tapioca in this Orange Tapioca. See why this Orange Tapioca is as fun to eat as it is to make.
Provided by My Food and Family
Categories Home
Time 1h20m
Yield Makes 6 servings.
Number Of Ingredients 6
Steps:
- Mix tapioca, sugar and water in medium saucepan. Let stand 5 min. Bring to full boil on medium heat, stirring constantly. Remove from heat. Stir in orange zest and juice.
- Pour into medium bowl. Place plastic wrap directly on surface of tapioca.
- Refrigerate 1 hour or until cooled. (Tapioca thickens as it cools.) Gently stir in whipped topping. Spoon into 6 dessert dishes. Store leftover dessert in refrigerator.
Nutrition Facts : Calories 140, Fat 2 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
ORANGE TAPIOCA SALAD
Orange cream flavored gelatin salad with pineapple and mandarin oranges. A family favorite in the summer.
Provided by SILKYMAMMA
Categories Desserts Specialty Dessert Recipes Dessert Salad Recipes Jell-O® Salad
Time 2h50m
Yield 8
Number Of Ingredients 7
Steps:
- Bring the water to a boil in a large saucepan. Whisk in the orange gelatin mix, vanilla pudding mix and tapioca pudding mix. Return to a boil and cook for 1 minute, stirring constantly. Remove from the heat and allow to cool completely. Fold in mandarin oranges, pineapple and whipped topping. Transfer to a serving bowl and refrigerate for at least 2 hours. Fluff the top using a spoon before serving.
Nutrition Facts : Calories 244.9 calories, Carbohydrate 45.4 g, Fat 7.3 g, Fiber 0.6 g, Protein 1.8 g, SaturatedFat 6.2 g, Sodium 266.8 mg, Sugar 39.6 g
ORANGE-TAPIOCA DESSERT
My grandchildren, and the adults as well, sure like this. It's easy to make and makes a pretty presentation. Prep time includes refrigeration time.
Provided by Carol in Oregon 2
Categories Dessert
Time 3h5m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Bring water to boil in a large saucepan.
- Whisk in the gelatin and pudding mixes.
- Return to boil, stirring constantly; boil for 1 minute.
- Remove from heat and cool completely.
- Fold in oranges,pineapple, coconut and whipped topping.
- Spoon into serving dish or individual dessert dishes.
- Cover and refrigerate for at least 2 hours.
Nutrition Facts : Calories 296.2, Fat 10.9, SaturatedFat 9.3, Sodium 285.9, Carbohydrate 50.2, Fiber 2.1, Sugar 43.9, Protein 2.1
ORANGE TAPIOCA DELIGHT
I got this recipe from my Niece who brought it to our Mother's Day dinner and made such a hit with it. It is not a new recipe, but it deserves more exposure. I think it is just Yummy. Hope you like it
Provided by Pam Ellingson @wmnofoz
Categories Fruit Sides
Number Of Ingredients 6
Steps:
- Mix Water and Tapioca mix in saucepan and cook til thickened.
- Stir in the Orange jello til dissolved.
- Stir in oranges and pineapple and let cool slightly.
- Fold in the Cool Whip and pour into 7x11 glass casserole or mold.
- Refrigerate at least four hours or preferably overnight.
ORANGE TAPIOCA PUDDING
Provided by Ruth Cousineau
Categories Liqueur Milk/Cream Mixer Fruit Dessert Vegetarian Orange Chill Tapioca Simmer Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Finely grate enough orange zest to measure 1 teaspoon. Cut remaining peel and white pith from oranges with a sharp knife, then discard. Cut segments free from membranes, letting them drop into a bowl, then squeeze enough juice from membranes to measure 3 tablespoons, adding it to segments. Add liqueur and 2 tablespoons sugar and toss with segments. Let macerate 20 minutes.
- While orange segments macerate, cook tapioca, milk, grated zest, 1/3 cup sugar, and 1/8 teaspoon salt in a heavy medium saucepan over medium heat, stirring, until sugar has dissolved. Bring to a boil, stirring occasionally, then reduce heat to medium-low and gently simmer, stirring constantly, until thickened, about 10 minutes. Drain orange segments in a sieve over saucepan to add liquid to tapioca (reserve segments), then gently simmer, stirring constantly, until tapioca pearls are completely translucent, 20 to 30 minutes.
- Whisk together egg yolks in a metal bowl, then gradually whisk hot pudding into yolks. Quick-chill by setting bowl in an ice bath and stirring occasionally until cool (pudding will be very thick).
- Beat egg whites with a pinch of salt using an electric mixer until they just hold soft peaks. Add remaining tablespoon sugar and beat whites until they just hold stiff peaks.
- Beat cream in another bowl with cleaned beaters until it just holds stiff peaks. Fold whites, then cream, into pudding gently but thoroughly.
- Divide orange segments among 6 glasses, ramekins, or small bowls and top with pudding. Chill, covered, at least 1 hour.
ORANGE DELIGHT CAKE
Easy, moist, delicious. You'll absolutely love it! From our local radio (WSGW) show "Listen to the Mrs." It's sure to go to the top of the ratings.
Provided by Sewcrazed
Categories Dessert
Time 40m
Yield 24 serving(s)
Number Of Ingredients 8
Steps:
- Beat the cake mix with the pie filling, eggs, and sour cream using a fork.
- Beat one minute.
- Pour into an ungreased jelly roll pan.
- Bake at 350 degrees for 25-35 minutes.
- Cool.
- Whip together the cream cheese, pudding mix, and pineapple. FOld into the Cool Whip and spread on the cake.
- If you can't find an orange cake mix, you can use a lemon supreme cake mix. I have also used a yellow cake mix with 2 Tbs of orange jello (mixed in).
- Variation: use three cans of mandarine oranges, marinated in peach schnapps, instead of the pineapple, and use some for a garnish.
Nutrition Facts : Calories 109.2, Fat 7.2, SaturatedFat 4.9, Cholesterol 30.1, Sodium 98.4, Carbohydrate 10.2, Fiber 0.2, Sugar 9.5, Protein 1.6
ORANGE DELIGHT CAKE
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease and flour two 8 inch cake pans.
- Sift together into a large bowl the cake flour, 1 1/3 cups sugar, baking powder, baking soda, and 3/4 teaspoons salt. Add grated orange rind, shortening, orange juice, and 1/3 cup water. Beat on medium speed for 2 minutes with an electric mixer, scraping bowl while beating. Add two whole eggs and beat batter for 2 more minutes. Beat in the lemon juice. Pour batter into prepared pans.
- Bake at 375 degrees F (190 degrees C) for 30 to 40 minutes. Remove cakes from pans and let cool. Frost with Double Boiler Icing or whipped cream. Sprinkle cake with grated orange rind and finely chopped nuts or coconut.
- To Make Double Boiler Icing: In the top of a double boiler put; the 2 egg whites, 1 1/2 cups of the sugar, 5 tablespoons water, 1/8 teaspoon salt, light corn syrup, and cream of tartar. Place over boiling water and beat until blended. Cook mixture beating constantly until mixture will stand in peaks. Remove from heat and add the vanilla. Continue beating until of spreading consistency, about 5 minutes. Spread onto cooled cake.
Nutrition Facts : Calories 511.3 calories, Carbohydrate 82.6 g, Cholesterol 37.2 mg, Fat 18.8 g, Fiber 1.1 g, Protein 5.3 g, SaturatedFat 4.1 g, Sodium 359.3 mg, Sugar 58.1 g
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