Orangepineapplegelatin Recipes

ORANGE PINEAPPLE CAKE

Steps:

• For the Orange CakePreheat to 325 if using three 8x2 inch round pans like we did. Preheat the oven to 350 degrees if using two 8x2 round pans. Grease and flour three 8 x 2 inch round pans. (You can also use two 8x2 inch round pans for thicker layers but we like the additional layer of filling that three cake layers allows.) In a separate bowl, add the flour, baking powder, salt and zest of 1 orange - whisk to blend and set aside. In another bowl, add the thawed orange juice concentrate, milk and orange extract. Set aside. In the bowl of your mixer, add the butter and mix on medium speed until softened and smooth. Gradually add the sugar and mix on medium speed for 4 to 5 minutes, until light and fluffy, a bit longer if using a hand mixer. Add the eggs 1 at a time, mixing after each until blended in. Alternately, add the flour mixture (3 additions) and the milk (2 additions) beginning and ending with the dry ingredients. You can also add orange coloring now, add just a little at a time so you can control the intensity of color. Do not over mix the batter or mix above medium speed. Scrape bottom and sides of bowl. Pour into prepared pans, smoothing the top of the cake batter with the back of a spoon. This recipe makes 6 cups batter FOR CAKE LAYERS : If using 3 cake pans bake at 325 degrees for 22 to 25 minutes. For 2 pans Bake at 350 degrees for 30 to 35 minutes. The cake is done when a toothpick inserted in the center comes out clean or with only a few crumbs attached. Let cool in pans 5-10 minutes then turn out. FOR CUPCAKES: Bake at 350 degrees for 18 to 20 minutes. This will make 2 dozen plus cupcakes. For the Pineapple and Cream FillingCombine the pudding mix and heavy cream in a mixing bowl. I prefer to mix with a hand held mixer, but a whisk fine also. If using a mixer, start on low speed until well combined. Then, switch to high speed and whip the pudding until thick and fluffy. If mousse is too thick, mix in small amounts of heavy cream to reach desired consistency. If mixing by hand, simply whisk rapidly for a couple of minutes or until mixture is nice and thick. Fold in crushed, drained, pineapple until well combined. For the Whipped Orange Mascarpone Frosting Freeze your mixing bowl and beaters 15 minutes before whipping the cream (30 minutes if chilling in the refrigerator. Use the whisk attachment for a stand mixer, beaters on your hand mixer. Beat the whipped cream until stiff peaks form. (While beating, you can add drops of orange coloring gel if you like) This can happen very quickly so don't walk away from the mixer. You are at the stiff peak stage when you lift the beater and the cream stands straight up forming a peak. Keep in the refrigerator while completing the next step. In another bowl combine the mascarpone, powdered sugar and extract. Beat until very smooth. Fold the whipped cream into this mixture and frost. Assembling the Cake Place the first cake layer on your pedestal or cake base. Spread with pineapple and cream filling. It is thick enough that no dam is required, but I spread the filling about 1/2 inch from the edge of the cake. Place the second layer on top and repeat. Top with the third cake layer and spread the top with the pineapple and cream filling. I left about an inch of space around the filling which I later filled with my frosting border. Frost the cake with whipped Orange Mascarpone Frosting. This is a softer frosting with a whipped consistency. You may find it easier to pipe it on using a piping bag with the tip snipped away (or an icer tip) and then smooth over it with a bench scraper. This is what worked well for me. I piped a rosette border around the top edge of the cake using a 2D piping tip, and also piped a shell border using the 2D tip around the base of the cake. *Cake should be refrigerated until closer to the time of serving.

ORANGE-PINEAPPLE JELL-O®

Steps:

• Drain pineapple, reserving juice. Add enough cold water to juice to measure 2 cups. Add boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Stir in pineapple liquid. Refrigerate 1-1/2 hours or until thickened.
• Add pineapple chunks and oranges to gelatin; mix well. Pour into serving bowl.
• Refrigerate 4 hours or until firm.

ORANGE AND PINEAPPLE BEEF

Steps:

• Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Spray a heavy baking sheet with vegetable oil cooking spray. Set aside.
• In a large skillet, heat the oil over high heat. Season the beef with salt and pepper and brown on all sides, for about 5 minutes. Transfer the beef to the prepared baking sheet and roast until an instant-read thermometer inserted into the thickest part of the meat registers 125 degrees F for medium-rare, about 40 to 45 minutes. Remove the beef from the oven to a cutting board. Cover the meat loosely with foil and let rest for 20 minutes.
• Sauce: In a blender, combine the pineapple chunks and syrup, the orange juice, lemon juice, soy sauce, sugar, arrowroot, garlic, ginger, and 1/2 teaspoon salt. Blend until smooth. Heat the same skillet used for the beef over medium-high heat. Add the sauce and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Simmer until the sauce thickens, about 5 minutes Season with salt, to taste.
• Cutting across the grain, slice the meat into 1/4-inch thick slices and arrange on a platter. Garnish with orange slices, if using. Pour the sauce into a serving bowl and serve alongside the beef.
• Garnish: orange slices, optional.

PINEAPPLE LEMONADE

Steps:

• Core pineapple using a pineapple corer or slicer. Break up into chunks and measure out 2 cups. Save juices.
• Combine 2 cups pineapple and juices, 2 cups water, and lemon juice in a blender. Blend until smooth. Pour into a pitcher. Add remaining 2 cups water and sweetener. Stir and serve over ice.

PINEAPPLE GELATIN DELIGHT

Steps:

• Equipment: big pot; gelatin mold
• Spray gelatin mold with non stick cooking spray
• Add 4 cups of pineapple juice, sugar and gelatin to a pot on medium heat. Stir constantly for 10 minutes.
• Dissolve the cornstarch in the remaining pineapple juice (4 cups).
• Add this mixture to the one in the pot, continue stirring for another 10 minutes. The mixture will start to thicken.
• Pour the mix into mold.
• Let it cool down at room temperature then refrigerate.
• Unmold before serving.

ORANGE GELATIN SALAD

Steps:

• In a bowl, dissolve gelatin in water. Drain pineapple, reserving juice; set pineapple aside. Add enough water to juice to make 1 cup; stir into gelatin. Chill until partially set. Fold in oranges, carrots and pineapple. Pour into a 5-cup serving bowl. Chill until firm.

ORANGE PINEAPPLE GELATIN

Steps:

• DRAIN pineapple, reserving juice. Add cold water to juice to measure 2 cups; set aside.
• STIR boiling water into gelatin in large bowl at least 2 minutes until completely dissolved. Stir in measured liquid. Refrigerate about 1 1/2 hours or until thickened (spoon drawn through leaves definite impression). Stir in pineapple chunks and oranges. Spoon into 6-cup serving bowl.
• REFRIGERATE 4 hours or until firm. Garnish as desired. Store leftover gelatin in refrigerator.

2-INGREDIENT PINEAPPLE ANGEL FOOD CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine dry cake mix with crushed pineapple and juice in a large bowl. Beat on low speed for 30 seconds, then beat on medium speed for 1 minute. Pour into an ungreased 10-inch tube pan.
• Bake in the preheated oven until deep golden brown, 40 to 45 minutes. Remove from the oven and immediately turn upside down to cool, about 2 hours.
• Run a knife around the edges and turn cooled cake out onto a serving place. Use a serrated knife to cut into slices.

ORANGE-PINEAPPLE GELATIN SALAD

Steps:

• Dissolve gelatin in water. Add frozen orange juice stir until melted. Add crushed pineapple and mandarin oranges. Pour into serving dish and chill until set. Mix pudding mix and milk together. Let stand five minutes. Fold in heavy cream. Spread over top of set gelatin sprinkle with cheddar cheese.

ORANGE PINEAPPLE JELLO SALAD

Steps:

• Drain pineapple juice and reserve. Combine pineapple juice with sugar and bring to a boil in the microwave. Add orange jello to boiling liquid and let cool. After mixture has cooled, stir in cool whip.
• In a separate bowl, soften cream cheese with milk. Stir into jello mixture. Add crushed pineapple and blend all together.
• Put in mold and refrigerate.