Best Pineapple Orange And Cherry Blossom Recipes

PINEAPPLE-ORANGE BLOSSOMS

Steps:

• Heat oven to 350°F. Spray 8 (2 3/4x1 1/4-inch) muffin cups with CRISCO® Original No-Stick 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 small bowl, mix pineapple, marmalade and cream cheese. Place 2 tablespoons mixture into center of dough in each cup.
• Bake 17 to 22 minutes or until light golden brown. Cool in pan on cooling rack 5 minutes. Run knife around edge of muffin cups; remove rolls from cups and place on serving plate.
• Remove cover from icing; microwave on Medium (50%) 10 to 15 seconds or until thin enough to drizzle. Drizzle icing over warm rolls. Serve warm.

PEACH ORANGE PINEAPPLE CHERRY JAM

Steps:

• 1. In a blender or food processor, blend fruits and cherry juice in batches until smooth. Transfer to a large kettle; stir in pectin.
• 2. Bring to a rolling boil over medium heat, stirring constantly. Add sugar; boil for 2 additional minutes.
• 3. Remove from heat and place into prepared, sterilized jars if canning.

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.

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 CAKE

Steps:

• In a large bowl, beat the cake mix, oranges, egg whites and applesauce on low speed for 2 minutes. Pour into a 13x9-in. baking dish coated with cooking spray. , Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. , In a bowl, combine the pineapple and pudding mix. Fold in whipped topping just until blended. Spread over cake. Refrigerate for at least 1 hour before serving.

PINEAPPLE-ORANGE BLOSSOMS

Steps:

• 1. Heat oven to 350 degrees. Spray muffin pan with cooking spray. Separate dough into 8 rolls. Cut each roll into 2 pieces. Place dough in muffin cups, points up, slightly separated.
• 2. In small bowl, mix pineapple, marmalade, and cream cheese together. Place 2 tablespoons into center of dough.
• 3. Bake for 17-22 minutes, until browned. Cool in pan for 5 minutes. Run a knife around outside of each muffin to loosen and remove from pan. Place muffins on a serving plate.
• 4. Remove cover from icing. Microwave on 50% power for 10 seconds, or until thin enough to drizzle over warm muffins. Serve immediately and enjoy.

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 - 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 TRIFLE

Steps:

• Drain pineapple, reserving 2/3 cup juice; set pineapple aside. In a large bowl, whisk the milk, pineapple juice and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Whisk in sour cream; fold in oranges and pineapple., Place a third of the cake cubes in a 3-qt. trifle bowl; top with a third of the pudding mixture. Repeat layers twice. Cover and refrigerate for 3 hours. Combine whipped topping and extract; spread over the top. Sprinkle with coconut.