Glazed Oranges -

1 cup orange juice
1 t. grated orange rind
1/4 cup sugar
1 T. cornstarch
4 T. brandy
4 large navel oranges, peeled and sliced

Combine the first 5 ingredients. Bring them to a boil. Cook until the liquid
is clear and thick. Pour the liquid over orange sections and chill. Makes 4
servings

Buttered oranges
Ingredients

5 Oranges, large, juicy
4 tbsp Sugar
6 Egg yolks
2 tbsp Sherry
1 tsp Rosewater, optional
4 oz Butter, ½ cup
1 cup Heavy cream
Crystallized violets, for
-decoration, optional


Directions

1. "a recipe for buttered oranges can be found in ann blendcowe"s cookery book published in 1694; they are also sometimes referred to as nell gwynn"s buttered oranges, as she was believed to have served them to charles ii.
2. Buttered oranges are delicious, and they look spectacular." to prepare the orange shells: hold the orange so the stalk (or navel) is at the base and using a small knife cut off the top about two inches down.
3. Scoop out all the flesh, being carefully not to break the skin.
4. This can be done quite easily with a teaspoon.
5. Using a pair of scissors, cut off the stalk that remains in the bottom, wash the orange and set it aside (the top can be discarded).
6. Repeat this procedure with three more of the oranges.
7. Grate the peel off the remaining orange and then squeeze the juice from this orange into the bowl.
8. Place the flesh you have extracted from the other oranges in the sieve and squeeze the juice in the same bowl.
9. Mix the juice with the sugar and egg yolks in a double boiler over low heat.
10. Beat with a wire whisk until the mixture begins to thicken.
11. Remove the top of the double boiler and cool in a bowl of cold water while you continue to stir; then add the sherry and rosewater.
12. Remove the bowl from the cold water.
13. Cut the butter into 1-inch cubes and mash it into the mixture piece by piece.
14. Add the orange peel.
15. Whip ¾ of the cream and fold it into the mixture.
16. Pour the mixture into the four orange shells and refrigerate for at least 2 hours.
17. Before serving, place three crystallized violets on the top of each orange; whip the remaining cream and force it through a pastry tube in a curly pattern around the top edges.
18. Serves:4

Orange Creamy Fruit Desert ~

 

1 can (20 ounces) pineapple chunks, drained

1 can (16 ounces) peach slices, drained

1 can (11 ounces) mandarin orange sections, drained

3 medium bananas, sliced

2 medium apples,cored and chopped*

1 package (3 1/2 or 3 3/4 ounces) instant vanilla pudding mix

1 1/2 cups milk

1/2 of 6-ounce can (1/3cup) frozen orange juice concentrate, thawed

3/4 cup sour cream

* 1 1/2 cups red or green grapes, halved, can be substituted for apples.

 

In a large bowl, combine fruit and set aside. In a small bowl, combine pudding mix, milk and orange juice concentrate. Beat with rotary beaters or whisk for 1 to 2 minutes or until well blended. Beat in sour cream. Fold into fruit mixture. Cover and refrigerate several hours

Glazed Spiced Orange Slices -

4 seedless oranges
2 cups sugar
1/2 cup cider
1/4 cup water
5 whole cloves
1 stick cinnamon (3 ")

Slice the oranges 1/4" thick. Simmer in just enough water to cover them for
30 minutes. Drain, rinse and return slices to pan. Add all remaining
ingredients to the pan and simmer for 1 hour. The slices should be tender and
well glazed. Allow the slices to stand 2 weeks in the refrigerator or pack them into
sterilized jars. This makes a lovely pork accompaniment or dessert. Makes 1
quart

Creamy Orange Tapioca -

1/4 cup sugar
2 tablespoons quick-cooking tapioca
1 1/4 cups orange juice
1 1/4 cups frozen whipped topping, thawed
4 maraschino cherries

Mix sugar, tapioca and orange juice in saucepan. Let stand 5 minutes.
Heat to boiling over medium-high heat, stirring constantly. Remove
from heat. Cool 20 minutes.

Stir tapioca mixture with rubber scraper, then fold in 1 cup of the
whipped topping. Divide the tapioca mixture into 4 dessert dishes and
top each serving with a spoonful of remaining whipped topping and 1
maraschino cherry.

Creamy Orange Fluff 

1 package orange gelatin
2½ cups boiling water
2 cans (11 ounces each) mandarin oranges, drained
1 can (8 ounces ) crushed pineapple undrained
1 can ( 6ounces ) frozen orange juice thawed

Topping
1 package (8 ounces) cream cheese, softened
1 cup cold milk
1 package instant vanilla pudding mix

In a bowl, dissolve gelatin in boiling water.
Stir in oranges, pineapple and orange juice.
Coat a 13 X 9 inch dish with nonstick spray; add gelatin mixture.
Refrigerate until firm.
In mixing bowl, beat cream cheese until light.
Gradually add milk and pudding mix; beat until smooth.
Spread over orange layer.
Chill until firm.
Yield 12-16 servings. 

Ricotta/Orange Cream Puffs
makes 24

1 cup hot water
1/2 cup butter
1 cup sifted flour
4 eggs
1/2 teaspoon grated lemon rind
1/2 teaspoon grated orange rind
24 candied or maraschino cherries

Boil water and butter in a saucepan, add sifted flour and stir
constantly until smooth. Cook over medium flame until mixture leaves
sides of pan clean, about 2 minutes, stirring constantly. Remove
from heat and allow to cool slightly. Add eggs 1 at a time, beating
well after each addition. Add grated rind and blend. Drop by
tablespoons on ungreased cookie sheet 2 inches apart and bake in
moderate oven 350 deg. until puffs are light, about 30 minutes.
Remove from oven and cut opening in the middle of the top. Cool
thoroughly and fill with filling. Decorate the tops with maraschino
cherries.


Filling

1 lb ricotta
1 tablespoon honey
1 tablespoon grated orange rind
2 tablespoons grated sweet chocolate

Mash ricotta and honey, add orange rind and chocolate and blend
until creamy. Fills 24 puffs. Store in refrigerator.

Orange Custard Angel Food

2 cups orange juice
1 1/2 cup granulated sugar
3 whole eggs, beaten
1 teaspoon cornstarch
1 large angel food cake

Mix sugar and cornstarch. Add to other ingredients. Cook until it thickens. Let
come to a boil. Stir in 1 heaping teaspoon of grated orange rind.

Dissolve 1 envelope Knox gelatine in 1 cup of lukewarm water. Let soften while
other mixture is cooking. Remove sauce and add gelatine mixture while still hot.

Break cake in pieces about size of an egg. Saturate pieces in sauce and place 1
piece at a time in cake pan. Pour any remaining sauce over cake. Let congeal.
Remove from pan and frost with whipped cream, slightly sweetened or Cool Whip.

Garnish with orange slices, if desired.