tir in cinnamon, nutmeg,
orange rind and pumpkin until smooth
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.
Put chips and paraffin in double boiler; melt both.
Keep hot. Take the orange slices (use toothpick to hold), you can divide in half or leave whole, and dip in chocolate mixture.
Place on foil to dry.
If you desire, you can dip for second time, makes heavier chocolate coating.
Cook together dates, sugar, water, 2 tablespoons flour and 1/4 teaspoon salt until thick. Remove from heat. Add orange slices and coconut. Cool. Mix together remaining ingredients and pat half of it in a 9 x 13-inch pan. Cover with filling and spread remaining dough on top. Bake at 350\u00b0 for 40 minutes. Cut when cool.
Cover and cook rhubarb in water over low heat until tender (about 15 minutes).
Cut candy orange slices (gumdrop type) into rhubarb.
add lemon and cook slowly--stirring frequently--till thick.
Pour into jelly jars.
Grated lemon peel can also be used to enhance flavor.
Heat orange juice.
Stir in Jell-O until dissolved.
Beat in orange sherbet until well blended.
Add orange slices; mix until well coated.
Pour into mold.
Chill 2 hours until set.
Double the recipe to fill a Bundt pan.
Dice the pound of orange slices and sprinkle with 2 tablespoons of flour.
Beat eggs until light and fluffy.
Add brown sugar and flour and salt.
Mix well and add chopped nuts. Turn batter into a greased and floured jelly roll pan or 9 x 15-inch pan.
Bake at 340\u00b0 for 35 minutes.
Cut while still warm and sprinkle with powdered sugar.
Beat eggs with water until foamy.
Gradually add sugar and salt; beat until light and fluffy.
Thoroughly mix candy (orange slices), coconut, walnuts and flour; stir into egg mixture. Spread on greased 15 1/2 x 10 1/2 x 1-inch jelly roll pan.
Bake at 375\u00b0 for 18 to 20 minutes or until done in middle and cut into squares.
Makes about 4 dozen.
Combine half of the cake mix, water, eggs, butter and brown sugar.
Mix.
Blend in remaining cake mix.
Stir in orange slices. Spread in a greased and floured jelly roll pan.
Bake 20 to 25 minutes in 350 degree oven.
Cool.
Cut into bars.
Sprinkle with powdered sugar.
he pan.
Arrange the orange slice halves round the wall
Cream the butter and sugar.
Add eggs, one at a time, beating well.
Add 1 cup buttermilk.
Beat well.
Add soda to the other half cup buttermilk.
Add to mixture.
Combine dry ingredients. Add orange slices, halved.
Add dates and nuts.
Blend well.
Line tube pan with well-greased brown paper.
Bake slowly at 275\u00b0 for 2 1/2 hours.
Drain pineapple chunks, reserving juice.
Drain orange slices, reserving juice.
Drain cherries.
Place all fruit (except bananas) in serving bowl.
Combine 2 cups pineapple juice (use juice from orange slices if there is not enough pineapple juice) with vanilla pudding.
Cook over medium heat until thickened and transparent.
Pour over fruit in serving bowl.
Chill.
Add bananas right before serving.
Preheat oven to 350\u00b0F. Line an 8 inch springform pan with foil.
In a large bowl, combine graham crackers, ground almonds, butter and spice mix. Press firmly into base and sides of pan. Chill until firm.
Meanwhile, to make the filling, beat cream cheese with sugar until creamy. Add eggs, yogurt, orange zest and orange juice. Transfer to prepared pan and bake for 1 hour 10 mins, until just firm. Let cool.
Serve in wedges, topped with whipped cream and caramelized orange slices.
Beat eggs in large bowl. Add shortening and sugar. Mix flour, pecans and orange slices and blend into eggs. Add vanilla and salt. Spread batter onto greased 13 x 17 jelly roll baking pan and bake for 40 minutes at 325\u00b0. Cut into 1 x 3-inch bars and sprinkle with finely chopped pecans. Remove from pan while warm.
Bring a very large saucepan of salted water to a boil and add whole oranges. Return to a boil. Drain and rinse under cold water. Repeat twice more. Cut into 1/4 inch-thick slices and remove seeds.
Combine sugar and 10 cups water in same pan. Stir on low heat until sugar has dissolved; do not boil. Add orange slices; simmer for 2 hours, or until soft and very shiny. Stir in liqueur. Gently spoon slices into hot sterilized jars and seal while hot.
Make a simple syrup by combining the sugar and water in a small saucepan. Bring to a boil over high heat and simmer until the sugar dissolves.
Remove from the heat and cool completely.
In a large measuring cup or serving jug, mix together the simple syrup with the orange juice, mint and lime juice.
Let sit for 5 minutes.
Fill 4 tall glasses with ice.
Pour 1/2 cup of the orange mix into each glass and top with 1/4 cup of carbonated water.
Garnish with orange slices and mint leaves.
Serve immediately.
Fold together all ingredients.
Do not add water to gelatin! Chill for 1 to 2 hours before serving.
Change flavors by using another flavor of gelatin.
Omit mandarin orange slices.
You may fold in some of the fruit to match the jello flavor.
ground almond, baking powder, and orange peel and juice. Pour into
lice unpeeled blood orange into thin slices. Combine blood orange slices, honey, and water
bring to a boil. Add orange slices. Sprinkle some sugar over the