Pineapple Orange Bread Vrp 200 Food

ORANGE PINEAPPLE BREAD

Steps:

• Preheat oven to 350°. Prepare one 9"x5"x3" loaf pan, or two mini-loaf pans with cooking spray.
• Whisk eggs in a medium bowl, then add the butter and sugar and stir until smooth. Then add the pineapple, orange juice and vanilla and combine thoroughly.
• Sift the flour, baking powder, baking soda and salt into another bowl, and then combine with the liquid ingredients. Optional: add 1/2 cup of nuts at this time.
• Bake in the oven for approximately 40 minutes for the mini-loaves, and 1 hour for the regular loaf pan.
• Once the loaves are removed from the oven, dissolve sugar in the orange juice in a saucepan over low heat just until it begins to simmer.
• Spoon over the hot loaf and let sit for at least 10 minutes before removing to cool on a rack.

PINEAPPLE ORANGE BREAD

Steps:

• 1. Preheat Oven @ 350 Grease & Flour 9X5 loaf pan
• 2. In Med Bowl Cream: Butter, Sugar, Egg and Rind, Beat about 3-4 min.
• 3. ADD; Orange Juice, Blend to Combine SIFT TOGETHER: Flour, Soda, & salt Add: to Creamed Mixture
• 4. Stir in Pineapple With the Juice. Add; Nuts (optional) NOTE: If batter is too thick, add a little more OJ. Batter will be thick but, only to Quick Bread Consistancy.
• 5. Pour into Greased and Floured Pan, Now See TIP BELOW. BAKE @ 350 for 45- 50 min or til tests Done. Long toothpick ( Skewer I use) TIP: Make a shallow troff down the center of the mix in the pan, with your spoon, then add the remaining drained pineapple in the troff right down the center of the Loaf. Now its ready to bake. ENJOY. . . Smells so good Baking. . . Very Moist Bread.

ORANGE-CRANBERRY-PINEAPPLE BREAD

Steps:

• 1. In a large bowl thoroughly mix all the ingredients together and then pour the batter into 8-9 inch spring-form pan.
• 2. Topping 3 - 4 tbsp. brownulated sugar Grated orange zest from one whole orange
• 3. Mix together sugar and zest (should be crumbly), and spread over the batter.
• 4. Preheat oven to 400°F. Bake sweet bread for 20 minutes, then reduce heat to 350° and bake for an additional 10 minutes, or until knife comes out clean. Allow to cool completely, transfer to a serving plate, and dust with powdered sugar prior to serving. 5 points per serving

PINEAPPLE ORANGE BREAD

Steps:

• Cream butter, sugar and beaten egg.
• Add orange juice concentrate and pineapple and mix well.
• Mix together flour, soda and salt.
• Add to creamed mixture and blend throughly.
• Add nuts and mix well.
• Pour into a greased 9x5 loaf pan and let set while oven heats to 350 degrees.
• Bake for 45 minutes to 1 hour.
• It's done when a toothpick inserted into the middle comes out clean.

PINEAPPLE ORANGE FLUFF

Steps:

• Heat the crushed pineapple and add the jello.
• Stir until jello is dissolved.
• Cool about 15 minutes.
• Add the buttermilk and cool whip.
• Stir until blended and refrigerate until firm.

ORANGE-PINEAPPLE DELIGHT

Steps:

• Drain pineapple well, reserving juice.
• Place pineapple juice in a 2-cup measuring cup and add enough cold orange juice to make 1 1/2 cups liquid.
• Place orange jello in a large bowl and add boiling water; stir at least 2 minutes or until jello is completely dissolved.
• Stir pineapple/orange juice into jello.
• Reserve one cup of the jello mixture; leave this at room temperature.
• Stir half of the crushed pineapple into jello mixture in bowl; pour into a 6 cup mold that you've sprayed with nonstick cooking spray (like Pam).
• Refrigerate mold about two hours, or until set but not firm-- mixture should stick to your finger when touched, and should mound.
• Place cream cheese into mixing bowl and stir in reserved gelatin (what you've been keeping at room temp); whisk well until smooth.
• Stir in remaining crushed pineapple; spoon this mixture over gelatin layer in mold.
• Refrigerate for 4 hours or until firm; unmold and serve.

OUTSTANDING PINEAPPLE ORANGE BREAD W/CITRUS GLAZE

Steps:

• 1. Preheat oven to 350 degrees. Cream butter and sugar until light and fluffy. Beat in eggs until well blended and light. Add almond extract and vanilla. On low, stir in pineapple, banana and orange peel. Slowly add in flour, baking powder, soda and salt and mix until just blended.
• 2. Grease or spray a 4 1/2 x 8 1/2 inch pan. Line bottom only with parchment, if desired. Pour batter into pan.
• 3. Bake for 60-70 minutes or until a knife inserted in center JUST comes out clean. Don't over bake. (Mine took 60 minutes, but my oven bakes hot.) Tent loosely with foil for the last 10-15 minutes if browning too quickly.
• 4. Cool in pan on wire rack for 10 minutes before removing from pan. Glaze with orange peel glaze. (Directions below.) Enjoy!
• 5. To Make Glaze: Combine all glaze ingredients and spoon over warm bread.

PINEAPPLE BREAD

Steps:

• Beat eggs, sugar and oil.
• Add sifted flour, baking soda, baking powder and cinnamon.
• Mix in pineapple and walnuts or pecans.
• Pour into 2 loaf pans.
• Bake at 325 degrees for 50-60 minutes.

PINEAPPLE ORANGE SALAD

Steps:

• Place pineapple (with juice) in a medium saucepan and bring to a boil.
• Remove from heat and add jello, stirring until dissolved.
• Stir in buttermilk, coconut and pecans. Cool.
• Fold in whipped topping. Place in a 13x9 serving dish and chill until ready to serve.