1/2 pound marshmallows,
cut in quarters
1/2 cup orange juice
1/2 cup ginger ale
1 cup heavy cream,
whipped
8 Kingsburg Orchards
yellow peaches, divided
1 16- to 20-ounce package
Vienna Fingers
sandwich cookies, or
ladyfingers
1/2 cup chopped
crystallized ginger
Peach Refrigerator Cake
Kingsburg Orchards
Place marshmallows and orange juice in the top of
a double boiler. Set over hot water and stir until
marshmallows are almost melted. Let cool slightly
and stir in ginger ale. When slightly thickened, fold
in 3/4 cup of the whipped cream. Refrigerate the
remaining whipped cream.
Peel and slice 7 of the peaches.
Line the bottom of a springform pan with waxed
paper. Arrange a layer of cookies in the pan. Top with
a layer of half the sliced peaches, then a layer of half
the marshmallow mixture. Repeat with another layer
of cookies, peaches and marshmallow mixture. Top
with a final layer of cookies. Chill in the refrigerator
overnight.
Unmold the cake. Peel and slice the remaining peach.
Top the cake with peach slices, whipped cream and
crystallized ginger. Makes 8-10 servings.
8 mini vanilla cupcakes,
unfrosted
Roses Are Red Cupcake Bouquet
Kirkland Signature/Jelly Belly
1 1/4 cups vanilla frosting
4 standard vanilla
cupcakes, unfrosted
1/4 cup Raspberry Kirkland
Signature Jelly Belly
beans
Spread frosting on the standard cupcakes. In the center
of each cupcake place a raspberry jelly bean. Place 2
raspberry beans above and 2 cherry beans below the
center bean.
1 cup Very Cherry Kirkland
Signature Jelly Belly
beans
1/2 cup Kiwi Kirkland
Signature Jelly
Belly beans
Continue with another circle of beans, cherry above
and raspberry below. Arrange a row of cherry beans,
side by side, below the circle. Continue with another
partial circle of beans, varying cherry and raspberry.
Add kiwi beans for the base of the rose.
Spread frosting on the mini cupcakes.
Place the rose cupcakes on a serving platter and use
the mini cupcakes for the stems. Use kiwi jelly beans
to make rose stems and leaves.
Add a love note and serve. Makes 8 servings.
