TROPICAL SUNSHINE FLATCAKES WITH ORANGE CREAM

Steps:

• Heat oven to 400 degrees F. Generously brush 1 tablespoon oil on 1 large cookie sheet or 2 small cookie sheets.
• Cut waxed paper or cooking parchment paper into 16 (6-inch square) sheets. Sprinkle about 1 1/2 teaspoons pecans on 1 sheet of parchment. Place 1 orange roll on pecans; sprinkle 1 1/2 teaspoons pecans on top of roll. Top with another waxed paper square. Using rolling pin, roll evenly until orange roll is 4 1/2 inches in diameter; remove waxed paper. Place roll on cookie sheet. Repeat with remaining rolls, placing 1 inch apart on cookie sheet. Set icing aside.
• Bake 8 to 10 minutes or until golden brown.
• Meanwhile, in 10-inch skillet, melt butter over medium-high heat. Add bananas, lime juice and pineapple; cook 1 minute, stirring frequently. Reduce heat to medium-low. Gently stir in pineapple topping; cook 3 to 4 minutes, stirring occasionally, until warmed. Gently stir in orange segments.
• In medium bowl, beat whipping cream and icing with electric mixer on high speed until soft peaks form. To serve, top flatcakes with warm pineapple topping and orange cream.
• High altitude (3500-6500 ft): No change.
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