Mandarin Orange And Pineapple Kugel Recipes

MANDARIN ORANGE CAKE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
• In a large bowl, combine cake mix, eggs, oil and mandarin oranges with juice. Beat until smooth. Pour batter into prepared pan.
• Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
• To make the topping: In a large bowl, beat together whipped topping, pineapple with juice and dry pudding mix until blended. Spread on cake.

MANDARIN ORANGE AND PINEAPPLE KUGEL

Steps:

• 1. Prepare noodles according to package directions
• 2. While noodles cook, combine sour cream, ricotta cheese, butter, sugar, vanilla and eggs in large mixing bowl, blending until smooth and creamy
• 3. Preheat oven to 350
• 4. Drain noodles and add to creamed mixture, mix well
• 5. Fold in oranges, pineapple and raisins
• 6. Spread noodle mixture in a 12x8x2 baking dish. Sprinkle with cinnamon
• 7. Bake for 45 minutes or until browned crust forms on edge
• 8. Serve warm

RICH AND FRUITY LOKSHEN KUGEL

Steps:

• For the topping: Put the sugar and cinnamon in a small bowl, and mix them well. Set the topping mixture aside.
• For the kugel: Cook the egg noodles in a 5-quart or similar pot following the package directions. While the noodles are cooking, drain cherries and mandarin oranges in a colander, and rinse them slightly with cool water. When the noodles are done cooking, drain them well, and return them to the pot off the heat. Set aside.
• Preheat oven to 350 degrees Fahrenheit. Coat a 9"x13" baking dish with non-stick cooking spray or grease it well.
• In a food processor(fitted with a steel blade) or a blender, combine the sour cream, cream cheese, sugar, vanilla, and eggs. Process until the mixture is completely smooth, about 1 minute or longer, scraping down the sides of the container once or twice. Pour the mixture over the noodles, then stir the noodles gently with a large spoon so that the cream cheese mixture is evenly distributed. Add the drained cherries and mandarin oranges, along with the pineapple, and gently stir so that the fruit is evenly distributed.
• Transfer the noodle mixture to the prepared baking dish. Smooth the top, pushing down any cherries that have floated to the top. Sprinkle all of the reserved cinnamon-sugar topping over the top of the kugel.
• Bake the uncovered kugel at 350 degrees for 1 hour or until set. Let it rest for at least 10 to 15 minutes before cutting it. Serve warm or at room temperature, cut into squares.
• Notes: If the kugel is made ahead, let it cool to room temperature. Then cover the top tightly with plastic wrap, and refrigerate or freeze the kugel. Defrost it, covered, in the refrigerator for several hours or overnight. Shortly before serving the kugel, reheat it, covered, in a microwave oven or a 350 degree oven until warmed through.
• Also, try to use the mandarin oranges canned in syrup. They hold their shape better than those canned in juice. For this recipe, all the syrup is drained off. And again, don't use non-fat sour cream or cream cheese.

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!

MANDARIN ORANGE CAKE WITH PINEAPPLE FROSTING

Steps:

• For cake: Mix all ingredients together and bake at 350 for 35 minutes. If you make the cake in a bundt pan (rather than a 9X13), the cook time will be closer to 45 minutes.
• Once the cake is cooled, mix the pineapple and pudding together. Let set for a few minutes until slightly thickened and then fold in the Cool Whip. Spread on cake and keep refrigerated until ready to serve. Enjoy!

MANDARIN ORANGE CAKE

Steps:

• Preheat oven to 350 degrees. Grease and flour 2 8" round pans and set aside.
• In a large bowl/mixer, cream butter and sugar until fluffy. Beat in egg yolks, Cuties and vanilla.
• In a separate bowl, sift cake flour, baking powder and salt together.
• Gradually incorporate into wet mixture alternating with milk until just incorporated.
• Pour into baking pans and bake 25-28 minutes when cake springs back after being touched. Allow to cool 20 minutes before turning onto rack or pedestal.