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Comments (0) | Thursday, May 27, 2010
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1 tablespoon all-purpose flour
1/4 teaspoon salt
1 (20-ounce) can pineapple chunks in its own juice, undrained
2 (11-ounce) cans mandarin orange segments, drained
1 egg, beaten
2 teaspoons lemon juice
1 1/3 cups (8 ounces)Acine di Pepe Pasta, uncooked
3 1/2 cups (8 ounces) frozen non-dairy whipped topping, thawed and divided
3 cups miniature marshmallows
1/2 cup flaked coconut
Maraschino cherries (optional)
- In medium saucepan, stir together sugar, flour and salt.
- Drain pineapple, reserving juice to equal 1 cup. With whisk, gradually stir juice and egg into sugar mixture. Cook over medium heat, stirring frequently, until mixture comes to a boil. Stir in lemon juice. Cool mixture to room temperature.
- Meanwhile, cook pasta according to package directions; drain. Rinse with cold water to cool quickly; drain well.
- In large bowl, stir together pineapple juice mixture and pasta. Cover; refrigerate several hours or overnight.
- Add crushed pineapple and chunks, oranges, 2 cups whipped topping, marshmallows and coconut; mix gently and thoroughly. Cover; refrigerate until cold.
- Top with remaining whipped topping; garnish with cherries, if desired.
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Pastry for single-crust pie
1 c. sugar
2 TB. flour
1 tsp. vanilla
3/4 lb. fresh rhubarb (cut into 1/2-inch pieces- about 3 cups)
1 pint fresh strawberries, halved
3/4 c. flour
1/2 c. packed brown sugar
1/2 c. rolled oats
1/2 c. cold butter
Line 9-inch pie plate with crust. Trim pastry to 1/2 inch beyond edge of pie plate; flue edges. Set aside. In a small bowl beat egg. Add sugar, flour and vanilla; mix well. Gently fold in rhubarb and strawberries. Pour into crust. For topping, combine flour, brown sugar and oats in a small bowl; cut in butter until crumbly. Sprinkle over filling. Bake at 400 degrees for 10 minutes. Reduce heat to 350 and bake 35 minutes longer or until crust is golden brown and filling is bubbly. Cool on wire rack for 2 hours; refrigerate until ready to serve.
Tip: I put a cookie sheet on the rack below the pie while it bakes to catch any drips. It keeps the oven from getting messy.
Comments (0) | Monday, May 17, 2010
This coffee cake is similar to eating heaven, no joke!!!
1 c. quick-cooking oats
1-1/2 c. orange juice (I used Tropicana)
1/2 c. butter
1-1/2 c. sugar
1/2 c. packed brown sugar
1 tsp. vanilla extract
1-3/4 c. all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/4 tsp. ground cinnamon
1/2 c. chopped walnuts (I'm allergic so I use pecans. I like them better anyway.)
1 TB. grated orange peel
Topping: (This makes a lot of topping. I love it, but if you halved it you probably wouldn't miss it.)
1-1/2 c. packed brown sugar
3/4 c. butter, cubed
3 TB. grated orange peel
3 TB. orange juice (I used the juice from the orange I zested)
3 c. flaked coconut
1-1/2 c. chopped walnuts (again, pecans)
In a small bowl, stir oats and orange juice until softened; set aside. In a mixing bowl, cream butter and sugars; beat in eggs and vanilla until well combined. Combine the flour, baking powder, baking soda, salt and cinnamon; add to the creamed mixture alternately with oat mixture. Stir in walnuts and orange peel. Pour into a greased 13-in.x 9in. x 2in. baking dish. Bake at 350 degrees for 25-30 minutes or until a toothpick inserted near the center comes out clean.
In a small saucepan, combine brown sugar, butter, orange peel and juice. Bring to a boil; reduce heat. Cook for 1 minute. Remove from the heat; stir in coconut and walnuts. Gently spread over warm cake. Broil 4 inches from the heat for 2 minutes or until the topping is bubbly.
Comments (0) | Friday, March 26, 2010
1 cup graham cracker crumbs (15 squares)
1/2 cup packed brown sugar
1/2 cup chopped pecans
1 tsp. cinnamon (I omitted)
1/2 cup butter, melted
1 package Betty Crocker (doesn't have to be) SuperMoist yellow cake mix
2 TBs grated orange peel (fresh)
1 1/4 cup orange juice
1/3 cup vegetable oil
Orange Frosting (below)
Orange slices, if desired
1. Heat oven to 350 degress (dark or nonstick pans are not recommended). Grease bottoms only of 2 round pans, 8x1 1/2 or 9x1 1/2 inches, with shortening. Line bottoms of pans with waxed paper then grease and flour entire pans.
2. Mix cracker crumbs, brown sugar, pecans and cinnamon and butter in medium bowl. Sprinkle 1 cup pecan mixture evenly into bottom of each pan; press gently.
3. Beat cake mix, orange juice, orange peel, oil and eggs in large bowl with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pans.
4. Bake 8 in. rounds 45-50 minutes, 9 in. pans 40-45 minutes, or until toothpick inserted into center comes out clean and tops are golden brown. Cool in pans 15 minutes. Carefully run sharp knife around side of pans to loosen cakes. Remove from pans to wire rack, placing crumb mixture side up. Cool completely, about 1 hour.
5. Place 1 layer, crumb side up, on serving plate. Spread with 1 cup Orange Frosting to within 1/4 inch of edge. Add second layer, crumb side up. Frost side and top of cake with remaining frosting. Garnish with orange slices. Cut cake with serrated knife. Store covered in refrigerator. 12-16 servings.
1 tub Betty Crocker Whipped vanilla ready-to-spread frosting (I did not use the Whipped-loved it)
2 cups frozen (thawed) whipped topping (I used extra creamy-yum)
1-2 TBs. grated orange peel
Stir all ingredients in large bowl until blended