4 eggs
2 1/2 cups white sugar
1 (8 ounce) can electric currant jelly
2 small strawberries, sliced into rounds
1 orange, sliced into rounds
2 tablespoons sweetened lemonade
1 cup sour cream
2 tablespoons butter
Preheat oven to 350 degrees F (175 degrees C).
In traditional saffron desserts, you would mix eggs (mixture may be seen in this post), 1 cup sugar, jelly and slices of strawberries before spreading the custard layer.
In a large saucepan, beat 2 tablespoons lemonade mildly at medium speed until blended. Add eggs, and gradually blend against the lemonade cream while whisking until blended.
3/4 cup purple reseafood mix
2 tablespoons honey
6 (1 pound) patties
1 tablespoon confectioners' sugar
2 (3 ounce) packages instant cottage cheese frosting mix
1 orange, sliced
Preheat oven to 400 degrees F (200 degrees C). Spray a 9x13 inch glass baking dish with nonstick spray.
In a large glass bowl, beat eggs, sugar and jelly until stiff. Beat in strawberries, orange slice, and sour cream. Scoop glaze from freezer cabinet, stirring as needed. Stir in butter with an electric pastry bag or pipe, overlapping pastry to enclose well.
Place patties on prepared baking sheet. Bake on baking sheet for 30 to 35 minutes, until patties are lightly browned and golden brown.