Sunrise Pops Recipes

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom of 8x4-inch loaf pan with cooking spray. In large bowl, combine all cake ingredients. Beat with electric mixer on low speed until mixed. Beat on medium speed 2 minutes. Pour into pan.
• Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes; remove to cooling rack. Cool completely, about 50 minutes. Trim browned edges from sides and bottom of cake.
• In food processor with metal blade, crumble half of cake. Cover; process with on-and-off pulses until cake is fine crumbs. Place in large bowl; repeat with remaining cake.
• In small bowl, combine all filling ingredients; beat on low speed until mixed. Beat on medium speed until creamy. Add to cake crumbs and mix until all crumbs are moistened and mixture holds together. Roll into 18 (1 1/2-inch) balls onto waxed paper-lined cookie sheet. Freeze 30 minutes.
• In 2-cup microwavable measuring cup, microwave yellow candy melts as directed on package until melted. Remove several cake balls from freezer at a time. Dip top 1/2 inch of each lollipop stick into melted coating and insert 1 inch into each cake ball. Dip into melted candy to cover; very gently tap off excess. (Reheat candy in microwave or add vegetable oil if too thick to coat.) Poke opposite end of stick into styrofoam block. Let stand until set.
• In another 2-cup microwavable measuring cup, microwave orange candy melts as directed on package until melted. Dip bottom half of each yellow-coated cake pop into orange melted candy. Dip tops into red colored sugar. Place in styrofoam block. Let stand until set.

Steps:

• Prepare 7 push-up pop molds by placing a Styrofoam block or blocks on a small baking tray. Insert 7 pop molds into the Styrofoam. Set aside.
• For the grenadine jelly: Combine the grenadine and cold water in a microwave-safe measuring cup. Sprinkle the gelatin over top and allow it to bloom for 5 minutes. Slowly melt the gelatin by microwaving it in 10-second intervals, stirring in between, until just smooth and dissolved. Refrigerate while you prepare the semifreddo.
• For the orange tequila semifreddo: Whip the cream to soft peaks with a whisk. Place in the refrigerator until ready to use.
• Combine the softened cream cheese and orange zest in a medium bowl. Mix with a rubber spatula until smooth. Mix in the confectioners' sugar. Whisk in the orange juice and tequila. Whisk in the pasteurized egg yolks. Strain through a fine-mesh strainer.
• Remove the whipped cream and grenadine gelatin from the refrigerator.
• Fold the strained orange mixture into the whipped cream. Fill each mold 3/4 full with the orange semifreddo.
• Gently pour the grenadine mixture into each mold, filling each to the top. The grenadine mixture will take a few minutes to settle to the bottom. Once it has, take a long bamboo skewer or chopstick and gently stir it. Place the molds into the freezer until frozen, at least 3 hours.

Steps:

• In a large measuring cup combine canberry juice cocktail, lime juice, and honey; using 8 plastic frozen pop molds or 3-ounce paper cups, pour 4 teaspoons of the juice mixture into the bottom of each mold; freeze for 1 hour or until firm but NOT hard.
• In another liquid measuring cup combine orange juice and tequila; carefully pour orange juice mixture over cranberry mixture.
• Cover paper cups with foil and insert wooden craft sticks into cups or insert pop mold sticks into pop molds; freeze overnight, Remove pops from molds or tear off paper and remove foil before serving.