Pineapple Orange Blossoms Recipes

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.

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 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 MIMOSAS

Steps:

• Divide a bottle of champagne among 4 glasses. Stir together 1/4 cup pineapple juice and 1/4 cup orange juice; pour over the champagne. Top each mimosa with 1/2 tablespoon orange liqueur. Garnish with orange and pineapple wedges.

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.

ORANGE BLOSSOMS

Steps:

• Preheat oven to 350 degrees. Spray miniature muffin tins with cooking spray.
• Combine the cake mix, pudding mix, eggs and oil and blend with a stand mixer for about 2 minutes or until smooth.
• Pour about a tablespoon of batter into each spot in the muffin tin. I used a mini ice cream scoop about the size of a melon baller.
• Bake for about 12 minutes. Remove from pan immediately and set aside to cool slightly.
• Sift the confectioner's sugar into a mixing bowl. Add the water, oil and vanilla and mix until smooth.
• Dip the warm cupcakes into the glaze and place them on a wire rack with waxed paper underneath to cool and for the glaze to set. This could take a while especially if it's humid.
• When the glaze has set completely the cupcakes can be stored in an airtight container until it's time to serve them.

ORANGES AND PINEAPPLE WITH ORANGE-FLOWER WATER AND MINT

Steps:

• Combine oranges and next 6 ingredients in large bowl; toss to combine. Cover and chill at least 1 hour and up to 6 hours.
• Spoon fruit and syrup into bowls. Top each with scoop of sorbet and mint sprigs and serve.
• *A flavoring extract available at liquor stores and in the liquor or specialty foods section of some supermarkets.