Pineapple Orange And Cherry Blossom Recipes

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.

Steps:

• 1. In a blender or food processor, blend fruits and cherry juice in batches until smooth. Transfer to a large kettle; stir in pectin.
• 2. Bring to a rolling boil over medium heat, stirring constantly. Add sugar; boil for 2 additional minutes.
• 3. Remove from heat and place into prepared, sterilized jars if canning.

Steps:

• Heat oven to 350 degrees F. High Altitude (3500-6500 ft): Heat oven to 375 degrees F.
• Spray 8 (2 3/4x1 1/4-inch) muffin cups with CRISCO® Original No-Stick 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 small bowl, stir together pineapple, marmalade and cream cheese. Place 2 tablespoons mixture into center of dough in each cup.
• Bake 17 to 22 minutes or until light golden brown. High Altitude (3500-6500 ft): Bake 20 to 23 minutes.
• Cool in pan on wire rack 5 minutes. 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 to 15 seconds or until thin enough to drizzle. Drizzle icing over warm rolls. Serve warm.

Steps:

• In a bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. , Combine the flour, salt and baking powder; add to creamed mixture until well blended. Stir in pineapple, cherries and nuts. Pour into three greased and floured 8x4-in. loaf pans., Bake at 325° for 1-1/4 hours or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks.

Steps:

• Thread a cherry on a skewer, almost to the middle. Add the slice of orange by pushing the skewer through the middle of the orange, followed by the pineapple wedge, and finally by the two pineapple leaves. Repeat with the remaining skewer.From ULTIMATE JUICING: delicious recipes for over 125 of the best fruit and vegetable juice combinations. Copyright © 2000 Donna Pliner Rodnitzky. All Rights Reserved.

Steps:

• Thread a cherry on a skewer, almost to the middle. Thread an orange behind the cherry, followed by a pineapple wedge, and finally by the two pineapple leaves. Repeat with the remaining skewer.From ULTIMATE SMOOTHIES: delicious recipes for over 125 of the best smoothies, freezes, and blasts. Copyright © 2000 Donna Pliner Rodnitzky. All Rights Reserved.

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.