Pineapple Orange And Cherry Blossoms Recipes

SPICED ORANGE BLOSSOM TEA CAKES

Steps:

• In a medium bowl, whisk together the flour, sugar, orange blossom water, salt, baking soda, cloves and allspice. Add the softened butter, working it into the dry ingredients with your hands until fully incorporated. Add the egg and vanilla extract and gently knead the dough until it comes together. Cover with plastic wrap and refrigerate for 1 hour.
• Preheat a grill to 350 degrees F. (See Cook's Note)
• Roll out the dough to roughly 1/4 inch thick on a lightly floured piece of parchment. Punch out six 3-inch rounds, re-rolling the dough once if necessary. Place the dough rounds on a parchment-lined baking sheet, making sure they are evenly spaced.
• Place the baking sheet over indirect heat on the grill. Bake the tea cakes until set but still pale, 10 to 15 minutes. Remove from the grill and allow to cool. Additional garnishes can be added to the top of the tea cakes. I enjoy adding a sprinkle of allspice at the end.

ORANGE PINEAPPLE SMOOTHIE

Steps:

• In a blender, combine pineapple, orange juice concentrate with juice, rum, sugar, lime juice and ice cubes. Blend until smooth. Pour into glasses, garnish with cherries, and serve.

PINEAPPLE-ORANGE FRUIT SALAD

Steps:

• Pour gelatin mix over cottage cheese in a large bowl.
• Fold mandarin oranges, crushed pineapple, whipped topping, maraschino cherries, and walnuts into the cottage cheese mixture.
• Refrigerate at least 1 hour before serving.

PINEAPPLE - ORANGE BLOSSOMS

Steps:

• Heat oven to 350°F.
• Spray 8 (2 3/4 x 1 1/4-inch) muffin cups with cooking spray.
• Separate dough into 8 rolls; set icing aside.
• Cut each roll into quarters.
• Place 4 quarters, points up and separated slightly, in each muffin cup.
• In a small bowl, mix pineapple, marmalade and cream cheese.
• Place 2 Tbsp mixture into center of dough in each cup.
• Bake 17-22 minutes or until light golden brown.
• Cool in pan on wire rack 5 minute.
• Run knife around edges of muffin cups.
• Remove rolls from cups and place on serving plate.
• Remove cover from icing.
• Microwave on Medium (50%) 10-15 sec or until thin enough to drizzle.
• Drizzle over warm rolls.
• Serve warm.

PINEAPPLE, ORANGE, AND CHERRY BLOSSOM

Steps:

• Thread a cherry on a skewer, almost to the middle. Add the slice of orange by pushing the skewer through the middle of the orange, followed by the pineapple wedge, and finally by the two pineapple leaves. Repeat with the remaining skewer.From ULTIMATE JUICING: delicious recipes for over 125 of the best fruit and vegetable juice combinations. Copyright © 2000 Donna Pliner Rodnitzky. All Rights Reserved.

PINEAPPLE CHERRY LOAVES

Steps:

• In a bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. , Combine the flour, salt and baking powder; add to creamed mixture until well blended. Stir in pineapple, cherries and nuts. Pour into three greased and floured 8x4-in. loaf pans., Bake at 325° for 1-1/4 hours or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks.

PINEAPPLE AND MANDARIN ORANGE DESSERT

Steps:

• Mix pudding mix and cool whip together well, fold in drained fruit.
• Chill for 2-3 hours before serving.
• Great for diabetics!

PINEAPPLE, ORANGE, AND CHERRY BLOSSOMS

Steps:

• Thread a cherry on a skewer, almost to the middle. Thread an orange behind the cherry, followed by a pineapple wedge, and finally by the two pineapple leaves. Repeat with the remaining skewer.From ULTIMATE SMOOTHIES: delicious recipes for over 125 of the best smoothies, freezes, and blasts. Copyright © 2000 Donna Pliner Rodnitzky. All Rights Reserved.

CHERRY PINEAPPLE FRUITCAKE

Steps:

• In a bowl, combine the cherries, pineapple, pecans and 1 cup flour; set aside. In a bowl, cream butter and sugar. Add eggs, one at a time, beating well after each. Beat in vanilla. Combine baking powder and remaining flour; gradually add to creamed mixture. Fold in fruit mixture., Spoon into a greased and waxed paper-lined 10-in. tube pan. Bake at 300° for 1-3/4 to 2 hours or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Remove waxed paper while warm; cool completely before slicing.

CHERRY PINEAPPLE PIE

Steps:

• In a large bowl, combine sugar, flour and salt. Stir in cherries, pineapple and extract. , Line a 9-in. pie pan with the bottom crust. Add filling; dot with butter. Top with lattice crust. Brush with milk and sprinkle with sugar. Bake at 375° for 50-60 minutes or until bubbly and golden brown.