Red Zinger Recipes

BREAKFAST ZINGER JUICE

Steps:

• Press lemons, carrots, apples, and beets through a juicer and into a large glass.

RASPBERRY ZINGER CAKE

Steps:

• Preheat oven to 350 degrees. Grease and flour two (9-inch) round cake pans. Place two wire rack over two baking sheets; set aside.
• CAKE: In a large bowl, whisk together cake mix and vanilla pudding mix. Make a "well" in the center. Add eggs, water and cooled melted butter. Beat on medium speed for about 1 minute until batter is smooth and thick. Spread evenly into prepared pans.
• Bake for 20 -25 minutes or until tops spring back when lightly touched, or a toothpick inserted in center of cake comes out clean. Let cake cool in pans for 5 minutes, remove to wire rack to cool completely.
• RASPBERRY TOPPING: Pour Jell-O mix into a medium bowl. Pour boiling water over Jell-O, whisk until dissolved. Pour into a large, shallow pan and set in the refrigerator until slightly thickened, about 15-20 minutes.
• Meanwhile, place coconut in a food processor and pulse a few times until coconut is in smaller pieces. Pour into a bowl and toss with cornstarch until coated; set aside.
• Trim the domed tops from cooled cakes. Dip cakes one at a time into the slightly thickened Jell-O mixture, working quickly so the cakes don't get too soggy and fall apart.
• Place cakes back on wire racks and gently press coconut onto the top of each cake. Let cakes set for 1-2 hours.
• FILLING: In a large bowl, beat 1/2 cup softened butter, vanilla, and whipping cream on medium low speed. Add marshmallow cream and beat on medium until smooth. Slowly beat in confectioners' sugar until just combined. Increase speed to high and beat for one minute, until fluffy. Pipe frosting over bottom cake layer. Place top layer over frosted bottom layer. Slice and serve.
• Keep leftovers in the refrigerator.

RED ICED TEA

Steps:

• Bring 4 cups water to a boil. Add tea bags and steep for 4 to 6 minutes. Remove and discard tea bags. Add remaining 2 cups water. Refrigerate until cold, at least 1 hour.
• Fill a large pitcher with ice. Add orange and lemon slices and chilled tea. Pour into glasses with ice, and garnish with mint.

RED ZINGER CAKE

Steps:

• Preheat oven to 350°F Grease bottom only of 13x9 pan.
• Prepare cake batter by beating cake mix, water, oil and eggs in large bowl on low speed 30 seconds, then on medium speed 2 minutes.
• Stir in the raspberry jello powder.
• Pour into prepared pan (13x9).
• Bake aproximately 30 minutes or until golden brown (follow baking time on cake box).
• Remove cake from oven and immediately poke holes all over the cake with a fork and then pour the condensed milk all over the top;.
• spread raspberry preserves over that and let the cake cool completely. (optional: add 1 Tbls Chambord raspberry liquer to preserves).
• Top with Cool Whip and then sprinkle with coconut.

LEMON AND RED ZINGER ICED TEA

Steps:

• Steep the 4 tea bags of lemon zinger and red zinger together in 4 cups of hot water. Allow them to steep for awhile.
• Remove tea bags and add 4 cups of apple juice to the tea.
• Chill and serve with ice if desired. Garnish with lemon slices for an extra touch.