Sunshinecereal Recipes

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SUNSHINE CAKE



Sunshine Cake image

This family-favorite recipe delivers a simple tea-time cake with the bright, sunshine-y flavors of lemon and vanilla.

Provided by Helga

Categories     Desserts     Cakes     Sponge Cake Recipes

Yield 14

Number Of Ingredients 8

5 eggs
1 cup white sugar
5 tablespoons boiling water
1 cup all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon salt
1 teaspoon lemon extract
1 teaspoon vanilla extract

Steps:

  • Separate eggs. Sift the flour, baking powder, and salt together three times.
  • In a large mixing bowl, beat yolks until lemon colored. mix in sugar a little at a time. Stir in the lemon extract, vanilla extract and boiling water until smooth. Stir in the flour mixture just until moistened. Whip the egg whites to soft peaks, and fold into the batter.
  • Pour the batter into an ungreased 9 inch tube pan. Bake at 350 degrees F ( 175 degrees C) for 45 to 50 minutes. Remove the cake from the oven, and invert the pan over a bottle. Cool and remove from pan.

Nutrition Facts : Calories 115.3 calories, Carbohydrate 21.4 g, Cholesterol 66.4 mg, Fat 1.9 g, Fiber 0.2 g, Protein 3.2 g, SaturatedFat 0.6 g, Sodium 160.7 mg, Sugar 14.5 g

EDNA'S SUNSHINE RELISH



Edna's Sunshine Relish image

This is an old recipe I got from a good friend many years ago. I wish I had a pound for every jar of this I did up in the autumn. My family loved it and so did I. It goes great with any cooked meats and is wonderful in sandwiches. Overnight soak time for the vegetables is not reflected in the cooking times.

Provided by MarieRynr

Categories     < 4 Hours

Time 1h30m

Yield 5 pints

Number Of Ingredients 12

4 cucumbers
2 cups onions
2 red peppers
4 large apples
1 head cauliflower
1 cup white vinegar
8 cups white sugar
2 tablespoons mustard seeds
2 cups white vinegar
2 teaspoons turmeric
1/2 cup dry mustard
2 teaspoons celery seeds

Steps:

  • Peel the cucumbers and onions. Take the seeds out of the peppers. Grind all the cucumbers, onions, red peppers, apples and cauliflower and then soak together overnight in a mixture of 32 ounces of water and 1 cup salt.
  • Drain well the next morning. Put into a large heavy pot along with the dressing ingredients. Stir together the paste ingredients and stir into the pickle mixture. Cook, stirring until thick over medium heat, then reduce heat to low and cook for 1 1/2 hours until done. Seal in sterilized hot bottles while immediately. Makes about 10 cups.

Nutrition Facts : Calories 1572.1, Fat 7.6, SaturatedFat 0.6, Sodium 53.8, Carbohydrate 377.6, Fiber 13.6, Sugar 351, Protein 11.1

SUNSHINE BARS



Sunshine bars image

The solution for any picnic or open air event - a no-bake bar packed with good stuff

Provided by Mary Cadogan

Categories     Afternoon tea, Breakfast, Snack, Treat

Time 2h25m

Yield Cuts into 18 bars

Number Of Ingredients 9

100g dried ready-to-eat tropical medley or other mixed dried fruits
100g porridge oats
50g puffed rice cereal , such as Rice Krispies
85g desiccated coconut
50g blanched hazelnuts or shelled peanuts or other nuts
50g sunflower, sesame or pumpkin seeds
100g light muscovado sugar
125ml golden syrup
100g butter , chopped up

Steps:

  • Chop the tropical medley into pieces using kitchen scissors. Tip the oats, cereal, coconut and fruit into a large bowl and mix well, using a wooden spoon or clean hands. Put the hazelnuts and sunflower, sesame or pumpkin seeds in a frying pan with no oil and, over a moderate heat, stir until they are lightly toasted. Leave to cool a little then tip into the bowl and mix.
  • Put the sugar, syrup and butter in a small pan and heat gently, stirring with a wooden spoon until melted, then simmer for 2 minutes until slightly thicker and syrupy.
  • Quickly stir the syrup into the dry mix, stirring until it all starts to bind and there are no dry patches.
  • Quickly tip into a 20cm square tin and press down with the back of a spoon to even out the surface. Leave to cool and set - about 2 hours. Cut the mixture into 6 one way and 3 the other to make 18 bars. Store in a tin, or wrapped tightly in foil for up to a week.

Nutrition Facts : Calories 190 calories, Fat 11 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 11 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.26 milligram of sodium

SUNSHINE CEREAL



Sunshine Cereal image

Start the day off with the best-granola, bran, wheat germ, raisins, bananas, and yogurt! Adapted from The New Basics Cookbook.

Provided by Sharon123

Categories     Breakfast

Time 5m

Yield 2 serving(s)

Number Of Ingredients 11

1/2 cup Grape-nuts cereal (or granola cereal)
1/4 cup all-bran cereal
1 tablespoon wheat germ
4 teaspoons sunflower seeds
1 tablespoon sliced almonds (or walnuts or pecans)
2 tablespoons raisins
2 cups plain low-fat yogurt
1 small banana, peeled and sliced
1 pinch cinnamon
2 tablespoons honey, to taste
siced strawberry (or other fresh fruit)

Steps:

  • Combine the cereals, wheat germ, 3 teaspoons of the sunflower seeds, and the nuts and raisins in a medium size bowl. Stir well to mix, and fold in the yogurt.
  • Divide the cereal between two bowls, and top with the banana slices. Sprinkle with cinnamon, drizzle with the honey, and top with the remaining 1 teaspoons sunflower seeds. Add sliced strawberries on top if desired. Enjoy!

Nutrition Facts : Calories 480.2, Fat 9.7, SaturatedFat 3.2, Cholesterol 14.7, Sodium 369.6, Carbohydrate 86.7, Fiber 7.9, Sugar 51.5, Protein 20.7

SUNSHINE CHEESECAKE



Sunshine Cheesecake image

This treat is topped with slices of bright oranges. The slices must be cooked very slowly, or the pulp will fall away. Begin preparing the cheesecake one day before you plan to serve it.

Yield Serves 10 to 12

Number Of Ingredients 15

1 1/2 8-ounce bags gingersnap cookies, ground (about 3 cups)
6 tablespoons (3/4 stick) butter, melted
1 1/2 teaspoons (generous) minced orange peel (orange part only)
1 1/2 cups fresh orange juice
1 3-inch piece unpeeled fresh ginger, thinly sliced (about 1/3 cup)
4 8-ounce package cream cheese, room temperature
2/3 cup sugar
1 tablespoon minced orange peel (orange part only)
1 tablespoon vanilla extract
8 ounces imported white chocolate (such as Lindt), melted
4 large eggs
4 cups water
2 cups sugar
3 seedless oranges (unpeeled), cut into paper-thin slices
Fresh mint leaves

Steps:

  • Stir all ingredients in medium bowl until crumbs are moist. Press crumbs onto bottom and 2 inches up sides of 9x2 3/4-inch springform pan.
  • Preheat oven to 350°F. Boil orange juice and ginger in heavy medium saucepan until reduced to 3 tablespoons, about 12 minutes. Using electric mixer, beat cream cheese, sugar, orange peel and vanilla in large bowl until smooth. Strain reduced orange juice and add to bowl. With mixer running, add chocolate and beat until combined. Reduced speed to low. Add eggs 1 at a time, beating until just combined.
  • Pour batter into crust. Bake cheesecake until top is dry and sides puff slightly (most of cheesecake will jiggle when shaken), about 50 minutes. Transfer to rack and cool. Cover and chill overnight. (Can be prepared 2 days ahead.)
  • Cover rack with waxed paper. Combine water and sugar in heavy wide shallow pot. Stir over medium heat until sugar dissolves. Simmer 5 minutes. Add oranges slices 1 at a time. Adjust heat so syrup bubbles only around edges of pan. Cook oranges 1 hour. Turn over top layer of oranges and cook until oranges are translucent and orange peels are tender, about 1 hour longer. Arrange oranges in single layer on prepared rack. Let dry 1 hour. Boil sugar syrup until thick, about 6 minutes. (Can be prepared 6 hours ahead.)
  • Run small knife around edges of cheesecake. Loosen pan sides and remove. Overlap orange slices and atop cheesecake. Reheat orange syrup over low heat if necessary. Brush over orange slices. Garnish with mint and serve.

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