Best Tangerine Dream Recipes
TANGERINE DREAM
Tangerine juice is enhanced with mango, pineapple, apple, and carrot in this tropical-flavored juice. If you prefer, you can use papaya in place of the mango.
Provided by Ms. Kim
Categories Drinks Recipes
Time 15m
Yield 2
Number Of Ingredients 5
Steps:
- Peel the zest off of the tangerines, leaving the yellow pith. Cut the apple into quarters, removing the stem and blossom end. Cut the top off of the carrot. Juice all in a juice machine.
Nutrition Facts : Calories 217.7 calories, Carbohydrate 55.6 g, Fat 0.7 g, Fiber 10.1 g, Protein 3.1 g, SaturatedFat 0.1 g, Sodium 27.9 mg, Sugar 41.3 g
TANGERINE DREAM COCKTAIL
This is a very refreshing drink and works well in all seasons.
Provided by Doc Simonson
Categories Drinks Recipes Cocktail Recipes Vodka Drinks Recipes
Time 5m
Yield 1
Number Of Ingredients 8
Steps:
- Combine tangerine juice, vodka, lemon juice, simple syrup, orange liqueur, and egg white in a cocktail shaker. Secure lid onto shaker and shake until the cocktail is creamy, at least 1 minutes.
- Add ice to shaker. Again secure lid onto shaker and shake for several seconds. Strain cocktail into stemware and garnish with tangerine twist.
Nutrition Facts : Calories 342.8 calories, Carbohydrate 40.6 g, Fat 0.2 g, Fiber 0.5 g, Protein 2.1 g, Sodium 31.3 mg, Sugar 18.3 g
LAVENDER TANGERINE DREAM CUPCAKES
Provided by Food Network
Categories dessert
Time 40m
Yield 12 regular or 25 mini cupcakes
Number Of Ingredients 15
Steps:
- For the cake: Preheat the oven to 350 degrees F 15. Line a cupcake pan with 12 regular-size cupcake liners or 24 mini cupcake liners.
- For the cake: Mix the flour, granulated sugar, baking soda and salt in a medium bowl. Combine the tangerine juice, canola oil, vinegar, orange extract and vanilla extract in a 5-quart mixer with a paddle attachment on first speed. Add the dry ingredients. Add the poppy seeds. Once all the dry ingredients are incorporated, turn the mixer up to second speed and mix well. Turn the mixer off.
- Fill the cupcake liners half full with batter. Bake until baked through, about 20 minutes. Cool the cupcakes completely.
- For the frosting: Whip the powdered sugar, vegetable shortening, 1/4 cup water, lavender extract and salt in a bowl with an electric mixer. Add additional water in very small amounts to get the creamy consistency if it is too thick. Put the frosting in a pastry bag and cut off 1/2-inch off the top.
- To assemble: Frost each cupcake with the lavender frosting. Place a tangerine slice on top.
TANGERINE DREAM SORBET
Number Of Ingredients 3
Steps:
- 1. Place all the ingredients in a bowl, mix well, and pour into a shallow container (an 8-inch-square glass Pyrex dish works well). Freeze for 6 to 8 hours or until frozen solid. 2. Using a metal spatula or sharp knife, cut or break the frozen mixture into chunks. Place in a food processor, and process quickly with the blending blade until smooth and whipped. (It may be necessary to stop the machine occasionally and stir the mixture to ensure thorough blending.) 3. Quickly spoon the sorbet into parfait glasses and serve immediately, or place the filled glasses in the freezer and serve within a few hours. For a Change . . . * Use oranges instead of tangerines. * If you have an ice cream maker with a one-quart capacity, you can use it to make this sorbet. Simply double the ingredients, add them to the ice cream maker, and then process according to the manufacturer's directions.
Nutrition Facts : Nutritional Facts Serves
TANGERINE-DREAM POPPY- SEED CAKE
A tasty, lower-calorie, lower-fat treat from Richard Simmons. Less than half the calories and 1/7th the fat of traditional poppy-seed cake. From his book, Sweetie Pie.
Provided by BigFatMomma
Categories Dessert
Time 1h5m
Yield 10 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350.
- Spray a light coat of cooking spray onto a 10-inch bundt pan.
- Sift flour, baking powder, baking soda and salt into a medium bowl.
- In a large bowl, beat butter spread until smooth, about 2 minutes on medium with a hand mixer.
- Beat in sugar until well blended.
- Beat in whole eggs, one at a time, and then beat in the egg white.
- Beat in the zest and the poppy seeds.
- In a small bowl, mix together the buttermilk and juice concentrate.
- Alternately fold the flour mixture and buttermilk mixture into the egg mixture, beginning and ending with the flour, until just blended.
- DO NOT OVERMIX.
- Pour batter into bundt pan, and gently tap pan on the counter to release any air pockets.
- Bake until cake pulls away from the side of the pan, and until a toothpick comes out clean from the center (about 40-45 minutes).
- Transfer pan to cooling rack, and let cool 10 minutes.
- With a small knife, loosen the sides of the cake, and invert onto the rack to cool completely.
- For the glaze:.
- In a small bowl, stir the water, juice concentrate and zest. Stir in powdered/confectioners sugar, until just pourable.
- Drizzle over cooled cake.
Nutrition Facts : Calories 262.2, Fat 1.7, SaturatedFat 0.5, Cholesterol 43.3, Sodium 179, Carbohydrate 56.8, Fiber 0.6, Sugar 32.3, Protein 5.2
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