Best Spring Fling Recipes

THE MARKET'S SPRING FLING CAKE

Steps:

• Preheat oven to 350°F.
• Grease and flour a 10 inch cake pan.
• Cake: In a large mixing bowl, combine shredded zucchini, eggs, sugar, oil, sour cream, and vanilla.
• Combine the DRY ingredients in another bowl; then add to zucchini mixture.
• Batter will be rather wet and easy to pour. Pour batter into prepared cake pan and bake for 50-70 minutes.
• Cool on rack 10 minutes, then remove cake from pan. (Note: The cake can be made a day prior and refrigerated).
• Frosting: Whip cream cheese with butter until smooth. Gradually add the powdered sugar, mixing until combined.
• In another bowl, whip the heavy cream until stiff, then fold the whipped cream and 1/2 t vanilla into the frosting mixture.
• Assemble Cake: Cut cooled cake in half lengthwise (creating two layers). You can cut the cake into three layers, like they do at The Market.
• Spread frosting over the first layer, add a layer of fruit (repeat if you are making a three-layer cake).
• Put on the top layer and frost. The sides of the cake are NOT frosted.
• Arrange fruit in circles (or your preferred design) over entire top of the cake, slightly overlapping the fruit. Spread apricot glaze over fruit with a pastry brush.

SPRING FLING CAKE

Steps:

• CAKE:.
• In a large bowl combine: cake mix, eggs, oil, vanilla, whole can un-drained mandarin oranges.
• Mix with electric hand mixer until smooth and mandarin oranges are in small pieces.
• Pour mixture into a greased and flowered 8x12 cake pan.
• Bake at 350°F for about 30 minute or until done.
• For a glass cake pan bake at 330°F.
• FROSTING:.
• In a small bowl drain crushed pineapple juice.
• Add instant pudding powder to pineapple juice and mix with electric hand mixer until smooth and set aside.
• In a separate large bowl combine whole tub Cool Whip and drained crushed pineapple and mix until well blended.
• Combine juice/pudding mixture to Cool Whip/pineapple mixture and blend with electric hand mixer.
• Frost your cake, chill and serve.

DIABETIC SPRING FLING LAYERED WHITE CAKE

Steps:

• Preheat oven to 350 degrees, lightly spray two 9-inch cake pans with Pam and set aside.
• MAKE CAKE.
• Sift cake flour, mix splenda, flour, baking powder, baking soda and sugar together in a medium sized bowl on low speed until ingredients are blended.
• Add softened butter, mix on low speed about 2-3 minutes.
• Add egg whites, mix on low speed until incorporated, scrape sides of bowl, mix on medium high speed 1-2 minutes or until batter is light and well blended.
• Scrape sides of bowl, add buttermilk and extracts, mix on medium speed until blended.
• Pour cake batter into prepared pans.
• Bake in preheated 350 oven 20-25 minutes or until edges of cake appear slightly dry.
• Allow cake to cook in pans 10-15 minutes.
• Remove from pans and cool on wire racks until ready to Ice.
• PREPARE ICING.
• Beat softened butter and Sllenda briefly in a medium sized bowl, just until splenda is incorporated.
• Add cream cheese, mix until lump free, about 1 minute.
• Scrape sides of bowl and add vanilla, mix well.
• ASSEMBLE CAKE.
• Slice cooled cake layers in half- using a serrated knife, slice cakes in half horizontally, to create 4 cake layers.
• Place 1 cake layer on cake stand or plate- spread 1/3 of the preserves over the cake layer.
• Top with 1/3 of the sliced strawberries.
• Repeat process until all layers are assembled.
• Ice cake.

SPRING FLING

Steps:

• Put the gin, grapefruit juice, lemon juice, Simple Syrup, Chartreuse and orange bitters in a cocktail shaker, add large ice and shake vigorously. Double-strain into a Nick and Nora glass (or other cocktail glass) and garnish with a grapefruit peel twist.
• Combine the sugar and 1 cup water in a small saucepan and bring to a boil. Cook, stirring, until the sugar dissolves. Remove from the heat and let cool completely. Keep covered in the refrigerator up to 1 month.

SPRING FLING CUPCAKES

Steps:

• 1. Prepare cake batter as directed on package. Pour into 30 paper lined muffin cups, filling 2/3 full.
• 2. Bake 12-15 minutes or until golden brown and cracks feel dry. If baking in batches, refrigerate batter until ready to pour into muffin cups.
• 3. Cool cupcakes in pans for 10 minutes, then remove to wire racks to cool completely.
• 4. Mix dry pudding mix and pineapple in medium bowl. Gently, fold in Cool Whip. Spread onto cupcakes and decorate with fresh strawberries.

ITALIAN SPRING FLING PASTA

Steps:

• In large skillet, over medium high heat, heat oil and cook onions until soft. Add garlic, tomatoes, salt and pepper and cook about 8 minutes or until tomatoes have broken down.
• Add artichokes, olives and basil and cook until heated through.
• In meantime in large pot of boiling, salted water cook pasta until al dente, drain and place on large serving platter.
• Top with tomato mixture, sprinkle with parmesan cheese if desired and serve.

SPRING FLING SANDWICH

Steps:

• 1. In a medium bowl, toss together the pepper rings, zucchini, corn kernels, chopped pickled baby corn, green and red onions, lemon juice, olive oil, salt and pepper. Stir to coat all veggies. Let sit while you warm the naan.
• 2. Place naan in microwave and warm slightly to soften about 40 seconds each on high.
• 3. Spread each naan with olive spread, then sprinkle with crispy pancetta.
• 4. Using a slotted spoon, heap veggies on one side of prepared naan an fold over the other side to make sandwch. Makes 2 large sandwiches.

SPRING FLING COCKTAIL

Steps:

• Muddle all fruit & lychee syrup in a cocktail shaker then add all ingredients with ice.
• Shake and fine strain in a chilled martini glass. Garnish with a thin wedge of apple.