Tropical Sunshine Flatcakes With Orange Cream Recipes

Steps:

• Orange Winter Squash Soup: Heat oil in a large soup pot. Saute the onions for 5 to 7 minutes on a medium flame to draw out the natural sugar (the onions should be a golden color but not browning). Add the squash or carrots, sweet potato, celery, cumin and sea salt. Allow the vegetables to sweat out their liquid and soften, about 7 minutes. Add vegetable stock and cover. Cook over a medium flame allowing the vegetable to completely soften, about 25 to 30 minutes. Puree the mixture in a blender. Return soup to pot and adjust the salt. Add the ginger juice, orange concentrate and syrup (if necessary). Heat soup through for a few minutes.
• Parsnip Bisque: Saute the shallots in corn oil for 3 minutes. Add the parsnips and allow them to soften for 7 minutes, adding a little liquid if they begin to stick to the pan). Add the balance of the stock and cover. Cook the soup on medium to low heat for 25 minutes. Remove a small amount of soup and place it in a bowl, add the miso and stir until dissolved. Stir in the miso mixture back into the soup add cinnamon and vanilla and simmer for 3 minutes. Puree soup in a blender. Swirl parsnip soup with squash soup and top with gremolata.
• Place the pumpkin seeds in a food processor and grind (using the pulse button) to a coarse meal. Remove from processor and add to bowl with zests.

Steps:

• Combine cake mix, eggs, 1 package of pudding, vegetable oil, orange extract, and mandarin oranges and beat well for about 3 minutes.
• Bake in 3 - 9 inch greased and floured round cake pans for 20-25 minutes in a pre-heated 350 degree F (175 degrees C) oven.
• To Make Frosting: Fold pudding and pineapple into whipped topping and frost cake. Keep refrigerated.

Steps:

• Pour juice in a mixer.
• Then squeeze lemon juice.
• Add dash of grenadine, mix well, then add ice with fruit garnish or mint sprig in a goblet.

Steps:

• Preheat oven to 350°F
• Grease 13 x 9-inch baking pan.
• Combine cake mix, evaporated milk and eggs in large mixer bowl.
• Beat on low speed for 2 minutes.
• Stir in 1 cup pineapple.
• Pour batter into prepared baking pan.
• BAKE for 30 to 35 minutes or until wooden pick inserted in center comes out clean.
• Cool in pan on wire rack for 15 minutes.
• COMBINE sugar and 2 tablespoons reserved pineapple juice in small bowl; mix until smooth.
• Spread over warm cake, sprinkle with coconut and remaining pineapple. Cool completely before serving.
• Top with whipped cream, if desired.