Recipes with Maxvida® HPHF
Ingredients
  • 2 ripe bananas, peeled and cut into 1 inch pieces (frozen for at least 2 hours)
  • 3 Scoops (45g) of Maxvida HPHF mixed in 150ml water
  • 1 orange, peeled and cut up into chunks
  • 3/4 cup low-fat milk
  • 1 tsp vanilla extract
  • 1 carrot, peeled and cut up into 1 inch pieces
  • Ice (if you are not using frozen bananas you will want to add a few cubes of ice)
Preparation

Combine all ingredients in a blender and blend to combine.

Serves - 2

Start your day out with one of these creamy, nutrient rich orange smoothies and fill up your body with loads of vitamins and minerals, like Vitamins B & C, Fiber, Calcium, Potassium and Beta- Carotene. Help protect yourself from the stress of the holiday season and the flu season.

Ingredients
  • 2-1/2 cups all-purpose flour
  • 1/3 cup sugar
  • 1 to 2 tablespoons grated orange zest
  • 1 cup cold butter, cubed
  • 2 to 4 tablespoons ice water

ICING:

  • 3 cups confectioners' sugar
  • 3 Scoops (45g) of Maxvida HPHF mixed in 150ml water
  • 1 tablespoon grated orange zest
Preparation

Whisk flour, sugar, and orange zest; cut in butter until it crumbles. Gradually add ice water, tossing with a fork until dough holds together when pressed. Knead gently until dough forms. Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 1 hour.

Preheat oven to 350 ° . On a lightly floured surface, gently roll dough to 1/8-in. thickness. Cut with a floured 2-1/4-inch round cookie cutter. Place 1 inch apart on ungreased baking sheets. Bake until bottoms are light brown, 10-12 minutes. Remove from pans to wire racks to cool completely.

For icing, mix confectioners' sugar, Maxvida HPHF prepared drink and zest until smooth. Spread over cookies. Let stand at room temperature until set.

Makes - about 4 dozen

Ingredients

For the Dough:

  • 1 cup warm milk
  • 1 package active dry yeast
  • 1/4 cup sugar, plus 1 teaspoon sugar
  • 4 cups all-purpose flour
  • 1/4 cup butter (melted)
  • 1 teaspoon salt
  • 2 teaspoons freshly grated orange zest
  • 2 large eggs (lightly beaten)

For the Filling:

  • 3 scoops (45g) of Maxvida HPHF mixed in 150ml water
  • 1/2 cup orange marmalade
  • 3/4 cup sugar
  • 1/3 cup butter (melted)

For the Glaze:

  • 4 ounces cream cheese (softened)
  • 1/4 cup butter (softened)
  • 1 cup powdered sugar
  • 1/2 teaspoon orange extract
  • 1 to 2 tablespoons freshly squeezed orange juice, as needed
Preparation

Gather the ingredients.

Warm the milk to between 105 F and 115 F. In a small bowl, combine the warm milk, yeast, and 1 teaspoon of the sugar, stirring to dissolve yeast. Let stand 5 minutes to allow it to foam.

In the bowl of a stand mixer fitted with the dough hook attachment, combine the flour, 1/4 cup of the butter, salt, orange zest, eggs, and the remaining 1/4 cup sugar in bowl of heavy-duty electric stand mixer. Add the milk mixture and beat at low speed 1 to 2 minutes or until blended. Increase speed to medium-low and beat 5 minutes or until the dough is smooth. The dough will be soft and slightly sticky.

Place the dough in a greased bowl, turning over once to grease the top. Cover and let rise in a warm place, free from drafts, 45 minutes to 1 hour or until doubled in bulk.

Meanwhile, make the filling. In a small bowl, combine the Maxvida HPHF drink, orange marmalade, 3/4 cup sugar, and 1/3 cup melted butter.

When the dough is ready, turn out on a lightly floured surface. Roll into a 15 x 12-inch rectangle.

Spread the marmalade mixture over the dough, leaving a 1/2-inch border.

Roll up, jelly-roll style, starting at the long side.

Cut the dough into 12 slices, and place in a well-greased 13 x 9-inch pan. To create a clean cut without compressing the individual rolls, slice each piece using unflavored dental floss rather than a knife. First, score the roll to ensure evenly sized orange rolls. Slide a long piece of dental floss under the log of dough. When you have the floss where you'd like to make the cut, cross the two ends over the top of the dough and pull them in opposite directions, slicing through the dough.

Cover and let rise 45 minutes or until almost doubled in bulk.

Meanwhile, preheat the oven to 350 F. Uncover the rolls, and bake 20 to 25 minutes or until light golden brown. Remove from the oven and cool slightly.

While the rolls are baking, make the glaze. In a large bowl, combine the cream cheese and butter until light and fluffy.

Mix in powdered sugar and orange extract. Add orange juice until the glaze has reached desired consistency.

Frost the rolls and serve.

Serves - 12 Rolls

Ingredients

Pastry:

  • 1 1/4 cups flour (all-purpose)
  • 2 tablespoons sugar (granulated)
  • 1/2 teaspoon salt
  • 7 tablespoons butter (cold)
  • 3 tablespoons water (cold)

Orange Filling:

  • 8 tablespoons butter
  • 1/4 cup sour cream
  • 2 eggs
  • 3 egg yolks
  • 6 scoops (or 90g) of Maxvida HPHF mixed in 300ml water
  • 2/3 cup sugar (granulated)
  • 4 teaspoons zest (orange)
Preparation

In a small bowl, mix the flour, sugar, and salt.

Using a pastry cutter, large-tined fork, or a food processor on pulse setting, cut the chilled butter into the flour until it resembles coarse sand with a few pea-sized pieces of butter still visible. Sprinkle the cold water onto the mixture and toss a few times gently, just until it forms a ball that holds together.

Separate the dough into two balls, flatten slightly into thick disk shapes, wrap in plastic wrap, and chill for several hours before working with it.

Preheat an oven to 375 F. Roll and trim the dough to make a circle large enough to fit a 10-inch fluted tart pan. Fit the circle into the bottom and up the sides of the pan. Line the dough with pie weights or dried beans and bake it for 15 minutes. Remove the pie weights and bake the shell for an additional 5 minutes. Set aside the pastry shell, still in the tart pan, to cool.

In a double boiler or a medium-size saucepan set a large pan of simmering water, stir together 8 tablespoons butter and thick creme. Once this mixture is thoroughly combined, set it aside.

In a separate pan set over the double boiler, whisk together the eggs, egg yolks, and sugar. Stir the Maxvida HPHF drink into the mixture and cook, constantly stirring for 3 minutes. Add the orange zest and butter-creme fraich mixture to the eggs and cook, constantly stirring for 3 minutes.

Pour the orange filling into the prepared pastry and bake it for 25 to 30 minutes until it turns golden brown and the filling is set.

Allow the tart to cool in the pan on a wire rack for 15 minutes. Serve at room temperature, or chill in the refrigerator before serving.