Lemon Frosted Orange Salad Recipes

Steps:

• In a large bowl, dissolve gelatin in boiling water. Drain pineapple, reserving juice. Stir the cold water, bananas, marshmallows and pineapple into gelatin. , Pour into a 13-in. x 9-in. dish coated with cooking spray; refrigerate until firm., Meanwhile, in a large saucepan, combine sugar and flour. Stir in reserved pineapple juice until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer., Remove from the heat. Stir a small amount of hot filling into the egg; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Cool., In a large bowl, beat cream cheese until smooth. Beat in, cooled filling. Fold in whipped cream. Spread over gelatin (dish will be full). Sprinkle with nuts and coconut.

Steps:

• Beat the butter until it has the appearance of thick cream, stir in confectioners sugar, a little at a time, and continue working until mixture is very smooth. Beat in egg yolk and lemon juice. Stir in enough orange juice to make a spreadable frosting, then add grated rind of 1 lemon and 2 grated orange rinds. Spread on sides and top of cake.

Steps:

• Peel the oranges and lemons, totally removing the pith. This is best done by slicing the peels off, including the white part, with a sharp paring knife. With a little practice, you will find that this is quite easy and does not take much time. Peel them over a dish, to catch the juice. Reserve for later.
• Slice the oranges about a quarter-inch thick. Slice the lemons about an eighth-inch thick. Sometimes the lemons have seeds in them. Cut through the lemons' seeds with a very sharp knife as you slice. (Italians are used to eating fruit with seeds in it; the seeds can be scraped out by the eater later.) Spread the sliced oranges on a platter with low sides and then place the sliced lemons on them in a neat pattern. Pour on the juices that resulted from the peeling and slicing. Put the sliced or chopped onion atop the sliced oranges and lemons, then scatter on the chopped mint and/or basil. Grind on the fresh black pepper and drizzle the entire surface with the olive oil, using a bit more if you like. Let the platter stand for about two hours at room temperature. The salad should be served at room temperature.

Steps:

• Arrange the citrus slices over two baking trays lined with baking parchment so they're in a single layer. Heat the oven to 110C/90C fan/gas ¼. Bake for 2 hrs until firm and dry, turning the trays around halfway through. Check after 1 hr 15 mins, removing any orange slices that are drying out too quickly, then continue to cook the rest.
• Leave to cool completely on the tray, then package with the garnishes of your choice.

Steps:

• 1. Dissolve box of orange jello into 2C boiling water. Add small can of frozen orange juice. Chill until slightly congealed.
• 2. Add can of mandarin oranges (undrained) and crushed pineaople (undrained) Mix and let set until firm in a 9x13 dish
• 3. Mix lemon pudding as directed on package and add 1/2 to 3/4 of the container of Cool Whip, Blend and frost the jello once it is totally firm. Chill until ready o serve.

Steps:

• Heat oven to 180C/160C fan/gas 4. Grease and line a deep, 20cm round cake tin. Beat the butter and sugar together until pale and fluffy, then gradually beat in the eggs, one by one. Fold in the flour, baking powder, mashed potato, zests and juices. Scrape into the tin and level the top. Bake for 45 mins until golden and a skewer poked in comes out clean. Cool in the tin for 10 mins, then move to a wire rack.
• Sift the icing sugar, then mix in enough of the lemon juice to make a stiff, but still runny icing. Spread over the cake so it dribbles down the sides a little. Add some chocolate eggs, if using. Leave until the icing has set, then slice and serve. Delicious with a dollop of natural yogurt.