307 oranges cool pineapple Recipes

acini de pepe macaroni, sugar, all-purpose flour, salt, pineapple juice, whole eggs beaten, lemon juice, mandarin oranges drained, lg can crushed pineapple drained, lg can pineapple tidbits drained, marshmallows, coconut, cool whip

crushed pineapple (not drained ), pineapple tidbits (drained ), mandarin oranges (drained ), sliced yellow cling peaches , cut into bite sized pieces (drained), fresh strawberry , cut into bite sized pieces, fresh grapes (any color-seedless ), cool whip (i use the extra creamy ), carton sour cream, cartons vanilla instant pudding mix

crushed pineapple in juice, boiling water, mandarin oranges, drained, cool whip (thawed ), orange flavor gelatin, marshmallows, coconut (optional)

curd cottage cheese, crushed pineapple (well drained ), mandarin oranges (well drained ), carton cool whip, orange flavor gelatin (use dry powder )

pecans (toasted and chopped ), orange flavor gelatin (can be sugar free), crushed pineapple (drained save juice), marshmallows, extra-sharp cheddar cheese (freshly grated do not omit cheese), mandarin orange segments (drained save juice), maraschino cherry (drained and chopped ), flaked coconut, carton cool whip (can be fat free), sour cream (to cut the sweetness) (optional)

cottage cheese, orange jelly powder, crushed pineapple, drained, mandarin oranges, drained, dream whip or 1 (3 oz) package cool whip

cranberry-orange relish (or equal amount fresh or frozen cranberries or 1 lg. can jellied cranberry sauce), crushed pineapple , reserve juice, sugar, marshmallow, chopped nuts (mom always uses pecans), cool whip

sugar, flour, eggs (beaten ), pineapple juice, acini di pepe pasta, crushed pineapple in juice, mandarin oranges (drained , or may use 2 cans), pineapple tidbits (drained ), cool whip, colored miniature marshmallows (optional)

acine de pepe, crushed pineapple, egg yolks, flour, cool whip, mandarine oranges, pineapple juice, pineapple tidbits, marshmallows, sugar

flour, baking powder, baking soda, salt, cinnamon, brown sugar, fresh eggs, oil, sugar, carrots,grated, crushed pineapple,drained, chopped nuts, coconut, orange frosting, butter, cream cheese, almond extract, powdered sugar, fresh orange juice, orange zest, buttermilk glaze, sugar, baking soda, buttermilk, butter, light corn syrup, vanilla, heat and add vanilla ., spread this buttermilk glaze over layers of cake immediately after removing them from oven ., cool,remove from pans,and frost with the orange frosting on top of the glaze.

sweetened condensed milk, cool whip frozen whipped topping, thawed, crushed pineapple, well drained, bottled lemon juice, ripe banana, mashed, navel orange (peeled and sectioned then cut into large pieces), chopped walnuts, toasted, sweet maraschino cherry, ready-made graham cracker pie crust, cool whip topping or whipped cream, maraschino cherry

these vintage cake icing recipes are taken from mom s old recipe scrapbooks , circa 1929. mom often used these easy cake frosting recipes to decorate cakes for birthdays and everyday use., seven minute icing recipe, egg white , 3/4 cups white sugar, 1 tbsp corn syrup, 1/4 tsp cream of tartar, 3 tbsp water, 1/2 tsp vanilla. combine all ingredients, except flavoring, in top of double boiler and beat; place over rapidly boiling water and beat 7 minutes or until frosting is fluffy and will hold shape; remove from stove, add flavor and beat 1 minute longer; spread immediately., easy vanilla icing recipe, butter , 1-1/2 cups icing sugar, 1-1/2 tbsp milk, 1/2 tsp vanilla; beat., vanilla butter cream icing recipe, butter , 1/2 tsp salt, 2 tsp vanilla, 3 cups icing sugar, 1/4 cup milk. combine all ingredients and mix., butterscotch icing recipe, in a saucepan combine 3 tbsp butter , 3 tbsp milk, 1/2 cup dark brown sugar. heat till dissolved, beat in 1-2/3 cups icing sugar and 1/2 tsp vanilla; beat till creamy., icing recipes, these old-fashioned , homemade icing recipes are taken from the white house cook book by hugo ziemann, steward of the white house, and mrs. f. litre. gillette, a celebrated 19th-century cookbook author, published by the saalfield publishing company, new york, in 1913., cake frosting tips, in the first place , the eggs should be cold, and the platter on which they are to be beaten also cold. allow, for the white of 1 egg, 1 small teacupful of powdered sugar. break the eggs and throw a small handful of the sugar on them as soon as you begin beating; keep adding it at intervals until it is all used up. the eggs must not be beaten until the sugar has been added in this way, which gives a smooth, tender frosting, and 1 that will dry much sooner than the old way., spread with a broad knife evenly over the cake, and if it seems too thin, beat in a little more sugar. cover the cake with two coats, the second after the first has become dry, or nearly so. if the icing gets too dry or stiff before the last coat is needed, it can be thinned sufficiently with a little water, enough to make it work smoothly., a little lemon juice , or half a teaspoonful of tartaric acid, added to the frosting while being beaten, makes it white and more frothy., flavors mostly used are lemon , vanilla, almond, rose, chocolate, and orange., if you wish to ornament with figures or flowers, make up rather more icing, keep about 1-third out until that on the cake is dried; then, with a clean glass syringe, apply it in such forms as you desire and dry as before; what you keep out to ornament with may be tinted pink with cochineal , blue with indigo, yellow with saffron or the grated rind off an orange strained through a cloth, green with spinach juice and brown with chocolate, purple with cochineal and indigo. strawberry, or currant and cranberry juices color a delicate pink., cake in a cool oven with the door open to dry, or in a draught in an open window., almond frosting (marzipan icing recipe), whites of three eggs, beaten up with three cups of fine, white sugar. blanch a lb of sweet almonds, lb them in a mortar with a little sugar, until a fine paste, then add the whites of eggs, sugar and vanilla extract. lb a few minutes to thoroughly mix. cover the cake with a very thick coating of this, set in a cool oven to dry, afterwards cover with a plain icing., chocolate frosting, whites of four eggs , three cups of powdered sugar and nearly a cup of grated chocolate. beat the whites a very little, they must not become white, stir in the chocolate, then put in the sugar gradually, beating to mix it well., plain chocolate icing, put into a shallow pan four tablespoonfuls of scraped chocolate , and place it where it will melt gradually, but not scorch; when melted, stir in three tablespoonfuls of milk or cream and 1 of water; mix all well together, and add 1 scant teacupful of sugar; boil about five minutes, and while hot, and when the cakes are nearly cold, spread some evenly over the surface of 1 of the cakes; put a second 1 on top, alternating the mixture and cakes; then cover top and sides, and set in a warm oven to harden., all who have tried recipe after recipe , vainly hoping to find 1 where the chocolate sticks to the cake and not to the fingers, will appreciate the above. in making those most palatable of cakes, chocolate eclairs, the recipe just given will be found very satisfactory., tutti frutti icing, mix with boiled icing 1 oz each of chopped citron , candied cherries, seedless raisins, candied pineapple, and blanched almonds., sugar icing, extra-refined sugar add 1 oz of fine white starch ; lb finely together and then sift them through gauze; then beat the whites of three eggs to a froth. the secret of success is to beat the eggs long enough, and always 1 way; add the powdered sugar by degrees, or it will spoil the froth of the eggs. when all the sugar is stirred in continue the whipping for half an hour longer, adding more sugar if the ice is too thin., take a little of the icing and lay it aside for ornamenting afterward. when the cake comes out of the oven, spread the sugar icing smoothly over it with a knife and dry it at once in a cool oven., ornament the cake with it, make a cone of stiff writing paper and squeeze the colored icing through it, so as to form leaves, beading or letters, as the case may be. it requires nicety and care to do it with success.

sugar, all-purpose flour, salt, eggs, beaten, crushed pineapple, drained (reserve 1 3/4 cup juice), lemon juice, acini-de-pepe pasta, cooked, chunk pineapple, drained, mandarin oranges, drained, marshmallow, carton cool whip

sweetened condensed milk, whipping cream, halved (original recipe used cool whip), frozen pineapple concentrate (or tangerine, strawberrry, etc.) or 1 (6 oz) container frozen lime juice concentrate (or tangerine, strawberrry, etc.), prepared graham cracker pie crusts or 1 vanilla wafer pie crusts or 1 chocolate crumb crust, baked and cooled, prepared whipping cream (to garnish ), orange zest (optional) or lemon zest (optional) or lime zest (optional)

bananas, crushed pineapple (drain and save juice), marshmallows, orange jell-o, lemon jell-o, flour, sugar, butter, egg, pineapple juice, cool whip

sugar, salt, eggs, beaten, flour, mandarin orange sections, drained, maraschino cherries, drained, shredded coconut, crushed pineapple , drained reserving juice, pineapple chunk , drained reserving juice, reserved pineapple juice, marshmallows, cool whip, acini di pepe pasta, cooked and drained

wild rice, rinsed, mandarin oranges, drained and dried with a paper towel, pineapple tidbits, drained and dried with a paper towel, maraschino cherries, drained and patted dry, green grapes or 1 cup red grapes, cut in half, fresh strawberries, sliced, orange jell-o, cool whip

green tea bags, orange juice, natural pear juice or 1 cup pear nectar, pineapple juice, orange slices, halved, lemon slices, halved, water, boiled and cooled to 175, caramel syrup, lemon slice, cut in quarters