lour.
Place cake mix, orange juice, oil, sugar, vanilla and
To make the orange jelly, line a deep 9 inch
ently,and fold in butter-orange juice mixture.Sift 1/3
eat eggs; stir in marmalade, orange rind and mandarin segments, if
il, buttermilk and vanilla or orange extract, beat one minute using
ECOMMENDED YOU DOUBLE THE HONEY-ORANGE GLAZE RECIPE. (STEP ONE): PREHEAT oven
Arrange sweet potatoes in a shallow baking pan.
Combine oleo and cinnamon.
Pour over potatoes.
Arrange apricot halves on top. Cover dish and bake at 425\u00b0 for about 15 minutes.
Add orange slices and serve.
Exchanges:
One bread, 1 fruit and 1 fat.
Bring 4 cups of water to a boil in a saucepan.
Add the tea bags; steep for 5 to 10 minutes. Stir in the remaining 2 cups water.
Serve over ice with fresh orange slices.
Combine salad, oranges, fennel and olives in large bowl. Toss with Fresh Orange Dressing, to coat, as desired. Refrigerate any remaining vinaigrette.
adyfingers.
Combine 1 cup orange juice and sugar in saucepan
In a non-reactive bowl whisk together the agave nectar or honey, grated orange zest, fresh orange juice, poppy seeds, red wine vinegar, and salt.
Gradually whisk in olive oil until emulsified.
Combine the salad ingredients in a large salad bowl.
Serve vinaigrette on side.
Servings estimated.
o these dry ingredients, the orange juice, canola oil, vanilla and
Muddle orange rind strip, fresh cranberries, and sugar in a cocktail shaker. Add ice cubes, gin, and fresh orange juice. Cover with lid, and shake vigorously until thoroughly chilled (about 30 seconds). Pour into an 8-oz. glass; top with tonic water. Serve immediately.
eaten eggs, 1/4 cup fresh orange juice and 2 tablespoons grated
oppy seeds, vanilla and grated orange zest. Pour batter into the
tube pan. If using fresh oranges, zest and juice them
Mix fruits together.
Add sugar and lemon juice and rind for the extra tang.
Also add fresh orange juice and mix well.
The juices keep the bananas from turning brown and gives it a nice flavor.
This makes for a healthy snack or dessert and will keep several days in refrigerator.
Combine the dry ingredients. Mix in the orange rind, juice, melted butter and eggs till well blended but don't overmix. Stir in the walnuts if desired-I don't usually use them.
Pour into 12 greased or paper lined muffin cups.
Combine the topping ingredients and sprinkle on top of each muffin.
Bake at 350 degrees F for 20 minutes or until set.
Serve warm.
If you are using a fresh butternut squash, cut it in
Blend orange and lemon peels with softened butter or margarine.
Mix in salt and sugar.
Beat in egg and orange juice.
Stir in flour.
Mix well.
Chill dough until stiff enough to handle,the shape into 1 inch balls.
Place 2 inches apart onto ungreased cookie sheets.
Bake in preheated oven at 375 for 10-12 minutes.
Cool on wire racks.