1.31.2008

More Tangerines Than I Know What to Do With

Jeez, you'd think that I'd learn from the first time - husband does NOT eat all the fruit you buy, especially if it's in bulk. Doh!

So I have lots of tangerines and bananas and the hubby is out of town. What the heck am I going to do? Make 10 cakes? Uh, no... I don't think so. I do not own a bundt cake pan.

I will be bringing these to work tomorrow:

Tangerine-Cream Cheese Pastries -

3 tangerines
1 cup firmly packed brown sugar
3/4 cup whipping cream
1/2 cup butter or margarine
1 (8-ounce) package cream cheese, softened
3 tablespoons powdered sugar
2 tablespoons butter or margarine, softened
2 (12-ounce) cans refrigerated biscuits

Grate 1 tablespoon rind from tangerines; set rind aside. Squeeze 1/4 cup juice from tangerines. Combine juice, brown sugar, whipping cream, and 1/2 cup butter in a saucepan. Bring to a boil over medium heat. Boil 3 minutes. Remove from heat, and let cool slightly. Pour mixture into a greased 13" x 9" x 2" baking dish; set aside.

Combine reserved rind, cream cheese, powdered sugar, and 2 tablespoons butter in a small mixing bowl. Beat at medium speed of an electric mixer just until blended.

Separate biscuit dough into 20 pieces. Quickly roll each biscuit on a lightly floured surface to a 4" circle. Spread 1 tablespoon cream cheese mixture onto center of each biscuit circle. Roll up, jellyroll fashion. Place biscuits over brown sugar mixture in dish, seam side down, in 2 long rows.

Bake, uncovered, at 350° on lowest rack in oven for 32 minutes or until browned. Let cool in dish 5 minutes. Carefully turn pastries out onto a large serving platter.



Maybe an orange cheesecake??? Ugh, who knows... please suggest to me what to make! I'm desperate to not waste!

PSH

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