ORANGE BUTTERMILK SALAD RECIPE | ALLRECIPES
A refreshing chilled salad with orange gelatin, pineapple, buttermilk, and whipped topping.
Provided by SQUEEZIECAKE
Categories Jell-O® Salad
Total Time 8 hours 30 minutes
Prep Time 15 minutes
Cook Time 15 minutes
Yield 10 servings
Number Of Ingredients 5
Steps:
- Mix pineapple and sugar together in a medium saucepan, and bring to a low boil, stirring occasionally. Stir in gelatin until completely dissolved, remove from heat, and cool to room temperature. Add buttermilk, and refrigerate 1 hour, or until partially set.
- Gently fold in whipped topping. Pour mixture into a lightly oiled gelatin mold. Refrigerate 8 hours, or until completely set.
Nutrition Facts : Calories 203 calories, CarbohydrateContent 35.3 g, CholesterolContent 2 mg, FatContent 6.1 g, FiberContent 0.4 g, ProteinContent 3.4 g, SaturatedFatContent 5.2 g, SodiumContent 100.3 mg, SugarContent 19.3 g
CLEMENTINE MELTAWAY COOKIES RECIPE - PUREWOW
Tiny, tangy and adorable: Nope, we’re not talking about clementines, we’re talking about our recipe for clementine meltaways. Consider these cookies the antidote to the winter blahs. They’re easy to make and even easier to eat five in one sitting. The “meltaway”...
Provided by Katherine Gillen
Total Time 1 hours 35 minutes
Prep Time 1 hours 20 minutes
Cook Time 15 minutes
Yield Makes about 36 cookies
Number Of Ingredients 10
Steps:
- 1. Make the cookies: In the bowl of a stand mixer fitted with the paddle attachment, mix the butter until creamy, about 1 minute. Add the sugar and mix until combined; scrape down the side of the bowl. Add the zest and vanilla, and mix until combined. 2. In a medium bowl, whisk together the flour, corn starch and salt. Add the dry ingredients to the butter mixture and mix just until a dough forms. 3. Transfer the dough to a piece of parchment paper and press into a �-inch-thick rectangle. Wrap tightly in the parchment paper or plastic wrap and refrigerate until firm, about 1 hour. 4. Preheat the oven to 350�F and line a baking sheet with parchment paper. Remove the dough from the fridge and unwrap it onto a clean work surface. Cut the dough into small rectangles (about 1-by-1.5-inches, but no need to measure) and transfer to the prepared baking sheet. 5. Bake the cookies until just golden at the edges, 10 to 12 minutes. Cool completely on the baking sheet. 6. Make the Glaze: In a small bowl, whisk together the sugar, juice and half-and-half until you have a smooth, drizzle-able glaze the consistency of melted ice cream. Drizzle the glaze all over the cookies and top with more zest. The cookies will keep in an airtight container for about 5 days.
Nutrition Facts : Calories 53 calories, CarbohydrateContent 7 grams carbohydrate, FatContent 3 grams fat, SugarContent 4 grams sugar
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