SUNSHINE CUP RECIPES
SUNSHINE POPS | MARTHA STEWART
These pops are just the ticket for refreshment on a hot summer day.
Provided by Martha Stewart
Categories Dessert & Treats Recipes
Yield Makes about 2 dozen 1/2-cup pops
Number Of Ingredients 5
Steps:
- Pour a small amount of one colored syrup into 1/2-cup molds for a first layer, making it as thick as you like. Freeze until firm, 30 to 60 minutes (a thin layer will freeze more quickly). Pour a second layer into each mold, as thin or as thick as you like. When layer begins to set, after about 15 minutes, insert a wooden pop stick into each mold. Continue to freeze until firm; straighten stick as needed. Continue making layers until each mold is full. Freeze until hard; overnight is best. Pops will keep for at least 3 weeks in the freezer.
QUICK SUNSHINE CAKE RECIPE | ALLRECIPES
This recipe was given to me by a friend with whom I exchange recipes. It is so moist and good. Being a nurse, I am always looking for quick easy recipes.
Provided by Dmarcks
Categories Desserts Cakes Cake Mix Cake Recipes
Yield 1 - 9 x 13 inch cake
Number Of Ingredients 7
Steps:
- Beat the eggs, and add them to the boxed cake mix. Add the oil and the mandarine oranges to the batter; remember to add the juice as well as the fruit. Pour the batter into a greased and floured 9 x 13 inch pan.
- Bake the cake for 40 minutes in a preheated oven at 325 degrees F (165 degrees C). Cool on wire rack.
- While cake is baking, prepare the frosting by mixing together the whipped dessert topping, the package of instant pudding, and the crushed pineapple with its juices. Set frosting in refrigerator to set. Frost when cake has thoroughly cooled.
Nutrition Facts : Calories 331.3 calories, CarbohydrateContent 42.9 g, CholesterolContent 41.9 mg, FatContent 16.9 g, FiberContent 0.7 g, ProteinContent 3.1 g, SaturatedFatContent 7.1 g, SodiumContent 324.2 mg, SugarContent 31 g
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SUNSHINE POPS | MARTHA STEWART
These pops are just the ticket for refreshment on a hot summer day.
From marthastewart.com
Reviews 3.7
Category Dessert & Treats Recipes
From marthastewart.com
Reviews 3.7
Category Dessert & Treats Recipes
- Pour a small amount of one colored syrup into 1/2-cup molds for a first layer, making it as thick as you like. Freeze until firm, 30 to 60 minutes (a thin layer will freeze more quickly). Pour a second layer into each mold, as thin or as thick as you like. When layer begins to set, after about 15 minutes, insert a wooden pop stick into each mold. Continue to freeze until firm; straighten stick as needed. Continue making layers until each mold is full. Freeze until hard; overnight is best. Pops will keep for at least 3 weeks in the freezer.
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SUNSHINE CREPES RECIPE: HOW TO MAKE IT
"My family wanted just a light brunch and coffee this year for Christmas morning, so I whipped up these sweet and fruity crepes that were a big hit with everyone! To save even more time, use pre-made crepes,” suggests Mary Hobbs, Campbell, Missouri.
From tasteofhome.com
Total Time 30 minutes
Category Breakfast, Brunch
Calories 299 calories per serving
From tasteofhome.com
Total Time 30 minutes
Category Breakfast, Brunch
Calories 299 calories per serving
- In a large bowl, whisk eggs, milk and oil. In another bowl, mix flour, sugar and salt; add to egg mixture and mix well. Refrigerate, covered, 1 hour., Heat a lightly greased 8-in. nonstick skillet over medium heat. Stir batter. Fill a 1/4-cup measure halfway with batter; pour into center of pan. Quickly lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn crepe over and cook until bottom is cooked, 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing pan as needed. When cool, stack crepes between pieces of waxed paper or paper towels., For filling, in a large bowl, combine pineapple, oranges and vanilla; fold in whipped topping. Spread 1/3 cup over each crepe; fold into quarters. Dust with confectioners' sugar.
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