Recipe: Recipes using Fresh Oranges

Karen, here are some recipes I found on the internet that I hope are helpful. Congratulations on your bumper crop!
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Chocolate-Dipped Oranges

24 Oz. semi-sweet chocolate
1/4 C. vegetable shortening
6 oranges -- divided into
sections

Melt the chocolate and shortening in top of double
boiler over hot but not boiling water; remove from heat. Dip
sections of oranges into chocolate and place on wax paper-lined
cookie sheets. Refrigerate about 30 minutes.

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Baked Oranges

6 Whole medium size oranges
2 1/2 C. sugar
2 C. water
1/2 C. red cinnamon
candies

Boil unpeeled oranges in water until tender. (Less than
1 hour.) Cool oranges. Cut oranges in quarters or eighths and
place in baking dish. Combine sugar, water and cinnamon
candies and heat until candies dissolve. Pour this syrup over
oranges. Bake 1 hour at 350 degrees. Chill, preferably overnight.
Serve as accompaniment to meat, poultry or casserole dish.
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Ambrosia Dessert

2 oranges
sugar
2 bananas
shredded coconut
a table knife
a pretty bowl
plastic wrap to cover the bowl

Peel 2 oranges. Pull the pieces apart; cut the pieces
across the middle. Peel 2 bananas and cut them into thin
slices. Cover the bottom of the bowl with orange pieces;
sprinkle 1 teaspoon sugar over oranges. Put some banana slices
on oranges, then sprinkle a little coconut over bananas. Do
the same thing again. First the oranges, then sugar, bananas
and coconut. Makes more layers. Use all the fruit. Put
coconut on the very top. Cover bowl with plastic wrap and put
it in the refrigerator. Leave it for 1 hour. Then serve.
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Gooey Orange Oven French Toast

1/2 c Margarine; melted
1/4 c Honey
2 ts Cinnamon
6 Eggs
1 c Milk
1 c Orange juice
1/4 c Sugar
2 ts Grated orange peel
1/2 ts Salt
1/2 ts Cinnamon
16 Bread slices; whole wheat
- OR white bread
2 Oranges; sliced

---ORANGE-HONEY BUTTER--
1/2 c Margarine; softened
1/4 c Honey
1 ts Grated orange peel

Heat oven to 400~. In small bowl, combine margearine, honey and 2 tsp
cinnamon; mix well. Pour mixture evenlt into 2 ungreased 15x10 baking
sheets. In medium bowl, slightly beat eggs. Add milk, orange juice, sugar,
orange peel, salt and 1/2 tsp cinnamon; mix well. Dip bread in egg mix.
Place on margarine mix in pans. Pour any remaining egg mix over bread. At
this point, can be covered and refrigerated overnight. Bake, uncovered, at
400~ for 20 minutes or until golden brown, turning halfway through baking.
Arrange on platter with orange slices. Serve with Orange-Honey Butter.
Orange-Honey Butter: In small bowl, combine softened margarine, honey ad
grated orange peel. Beat at high speed until light and fluffy.
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Caramelized Oranges

8 Whole navel oranges
2 Large lemon
3 Cups water
1 1/3 Cups sugar, granulated
1 Cup dry while wine
2 1/2 Tablespoons dry white wine
2 1/2 Tablespoons Grand Marnier

Remove coloured part of orange and lemon peel with a vegetable peeler
cutting from top to bottom to obtain about "x3" strips. Slice lengthwise
into very thin julienne. Set lemons aside for another use. Trim tops and
bottoms from oranges. Cut away any pith. Set oranges on platter.

Bring water to a boil in medium sauce pan. Add peel and boil 5 minutes.
Drain in colander. Transfer to heavy non-aluminum 2-3 qt. sauce pan Add
sugar with 1 cup wine. Place over medium-low heat and cook until sugar
dissolves swirling pan occasionally. Increase heat to high and boil until
syrup becomes medium caramel colour. Remove from heat and stir in liqueur
with remaining 2 tbsp. wine.

Pour syrup over oranges. Using fork mound peels atop oranges, distributing
remaining peels in syrup around fruit.

For a buffet halve and slice the oranges. Not as dramatic but tastes the
same.

Serve at room temperature or chilled.
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ORANGE-CRANBERRY RELISH

2 Oranges, unpeeled
1 lb Fresh cranberries
1 1/2 c Brown sugar
1/2 c Chopped walnuts

Trim thin slice from both ends of oranges. Cut in half lengthwise. With a
shallow "v" shaped cut, remove white center core. Cut into chunks and whirl
in covered electric blender until smoothl. Add cranberries, blending until
smooth (or put through food grinder). Stir in sugar and nuts. Chill.
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ORANGE FREEZE PIE

1 ea Deep dish pie crust shell,ba
3 oz Pkg. orange flavor gelatin
2/3 c Boiling orange juice
1 c Vanilla ice cream,softened
11 oz Can mandarin oranges,drained
1 c Whipped topping,thawed

Dissolve gelatin in boiling orange juice.Add ice
cream by spoonfuls, blending until dissolved.Chill
until slightly thickened.Stir in mandarin oranges.Fold
in whipped topping.Pour into pie shell.Freeze until
firm, about 2 hours.Remove from freezer 15 minutes
before serving.Serves 8.
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MACADEMIA-ORANGE COOKIES

Yield: 30 cookies

-COOKIE DOUGH-
4 oz Unsalted butter, softened
2 tb Sugar
1 ts Pure vanilla extract
1 c Flour
1 c Macadamia nuts, chopped

--CANDIED ORANGE RIND--
2 sm Oranges
1 c Sugar
4 oz White chocolate, melted

1. Heat the oven to 350 degrees. For cookie dough,
beat the butter with the sugar and the vanilla extract
until light. Add the flour and the nuts. Mix until
combined. Chill the dough in the freezer 10 minutes.

2. Using your hands, roll pieces of the dough into
3/4-inch-diameter balls. Place them 2 inches apart on
a parchment-covered baking sheet. Flatten slightly.
Bake until just beginning to brown lightly, about 15
minutes. Cool on a wire rack.

3. Meanwhile, for candied orange rind, put 4 cups of
water into a saucepan over high heat. Cut the oranges
in half crossways, and scoop out the flesh with a
spoon (save flesh for other use). Slice the rinds into
1/8-inch- to 1/4-inch-thick strips. Place them in the
saucepan. Boil 25 minutes; drain.

4. Rinse the strips and return them to the pan with
the sugar and 1 3/4 cups water. Simmer over medium to
low heat 25 minutes. Strain the strips from the syrup,
allow strips to cool, and save for final assembly.

5. To assemble the cookies, dip the bottom of the
cookie and 1/4 inch up the sides into the white
chocolate. Tap off any excess chocolate.

6. Put dipped cookies onto a parchment-lined baking
sheet. Press an orange-rind strip around the bottom of
each cookie, adhering it to the cookie where the
chocolate coats the sides. Chill and serve within a
few hours.
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RHUBARB ORANGE JAM

4 c Rhubarb, diced
8 ea Oranges
2 1/2 c Sugar

Wash rhubarb and dice. Put oranges through food
chopper. Mix fruit and sugar in large saucepan. Cook
to boiling point, then reduce heat and cook slowly for
2 hours or until jam is thick and clear. Pour into
hot jars and seal. Makes 1 quart (1 Liter).
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FROG EYE SALAD

Yield: 12 servings

1 c SUGAR
2 tb FLOUR
1/2 ts SALT
1 sm BAG MINI MARSHMALLOWS
1 sm COOL WHIP, DEFROSTED
2 EGGS
1 lb ACINI DE PEPE
40 oz CRUSHED PINEAPPLE
- DRAINED & SAVE JUICE.
33 oz MANDARIN ORANGES; DRAINED

Mix in saucepan: sugar, flour, salt, and 1 3/4 c. reserved juice. Bring to
a boil. Beat eggs well. Add to boiling mixture, cook 1-2 minutes longer
at reduced heat, stirring constantly. Cool completely. Mix cooled pineapple
juice mixture and cooked pasta. Refrigerate 3-4 hours add marshmallows,
mandarin oranges, pineapple and cool whip. Mix well. Chill and serve.
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Orange Waldorf Salad

Yield: 4 servings

4 Oranges; peeled
1 Apple
1/2 c Celery
1/4 c Plain lowfat yogurt
1/4 c Chopped pecans, toasted
1/8 ts Ground cinnamon
Salad greens

Chop up oranges and apple into bite sized pieces. Combine all the
ingredients, except the salad greens, in a bowl. Cover and
refrigerate. Serve on salad greens.

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ORANGE MARMALADE

2 lb Seville oranges (about 5)
1 Lemon
6 c Water
7 1/2 c Sugar

Directions: Put 4 small saucers in freezer. In a very
large pot, combine oranges, lemon and water. Cover and
bring to a simmer. Let simmer 2 hours. DON'T ALLOW TO
BOIL. Turn off heat. Remove fruit. Let cool 5 minutes.
Cut in half and scoop pulp, seeds and pith back into
pan. Put shells to one side. Bring pan to a boil and
boil hard 5 minutes. Strain through damp cheese cloth
in a seive. Gather ends and squeeze out remaining
juice. You should have 6 cups. Make up any difference
with water. Return liquid to pan. Remove all white
pith from skins. Cut skins in fine strips (or as
desired) and add to pan with sugar. Place over low
heat and stir to dissolve sugar. Bring to boil. Boil
hard, stirring occasionally to prevent scorching. Boil
hard til jell point is reached, between 60 and 90
minutes depending on natural fruit pectin available.
Jell point test. Chill some saucers in freezer while
preparing marmalade, 2 or 3. Test: drop a small amount
of hot marmalade on chilled plate and chill for 2
minutes. Run finger through marmelade on plate. If
surface wrinkles, it has reached jelling point. If
still syrupy, continue boiling. Repeat test at 5
minute intervals til jell point is reached. Remove
pan from stove and stir for 5 minutes, skimming off
any foam. Ladle into sterilized jars, leaving 1/2 inch
head space. Seal as you like
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Orange Liqueur

3 md Oranges
3 cup Brandy
1 cup Honey

Peel oranges, leaving inner white skin on fruit.
Cut orange rind into 2x1/4-inch strips. Reserve orange pulp for other uses.
Combine brandy and orange rind in a jar. Cover tightly, and let stand at
room temperature 3 weeks. Remove orange rind; stir in honey. Let stand 3
days. Strain off clear portion, and store in airtight containers; reserve
cloudy portion for cooking. Yield: about 3 cups.
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Orange/Grapefruit Marmalade

6 large fresh oranges
1/2 seedless grapefruit
7 cups water
6 pounds sugar
3 lemons -- Juice of

Wash and grind oranges and grapefruit. Add water and cook 20 minutes. Let
stand overnight. On following day add sugar and cook 45 minutes, then add
juice of lemons and cook 20 minutes more. Pour into glasses. Seal with parowax
or lids immediately. You may slice the orange and grapefruit peels thinly
instead of running through food chopper. This delicious marmalade tastes like
"grandmother used to make".

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Glazed Oranges

6 Large seedless oranges
2 C. water
2 C. sugar
1/4 Tsp. cream of tartar
1/4 C. orange-flavored liqueur
1/4 C. plain yogurt or
shredded coconut (optional)

Remove very thin strips of peel from 3 oranges. Cut
strips into tiny slivers about 1-inch long and as thin as
possible. Remove all remaining white pith and peel from
oranges and discard. Bring water, sugar, cream of tartar and
mace to a boil. Add slivers of orange rind and simmer until
syrup is reduced to 1 1/2 cups. Place orange slices in serving
bowl. Stir liqueur into syrup. Pour over oranges. Cool in
refrigerator 4 hours before serving. Garnish with yogurt or
coconut. Serves 6.
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