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I have spent the last 2 hours reading your newsletter and wonderful recipes. I have already printed a whole bunch I want to try. I love them because they are using ingredients one has on hand. I love that and just wanted you to know how much we appreciate all your hard work in putting together this newsletter. Thank you very much.


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       Volume I - December 24, 2007

Oranges Go Hand-in-Hand with Christmas
by Alice Osborne

There’s a very good reason oranges have traditionally shown up in the kiddies’ Christmas stockings: this is THE in-season winter-time fruit. This is when they’re at their peek in flavor and nutrition AND are the most affordable. Thus we thought it would be fun to find some orange-related recipes to share, and boy did we find some doozies! These are courtesy of a wonderful orange website, and they are scrumptious!


2 slices bread (Pullman or egg bread suggested)
1 tsp. toasted almonds

1/2 cup almond paste
2 cups cream cheese
1/2 cup powdered sugar
1/4 cup Florida's Natural Premium Brand Orange Juice
3 drops almond extract

2 cups sugar
1 cup cornstarch
5 cups Florida's Natural Premium Brand Orange Juice
1/4 tsp. almond flavoring

Batter Dip
6 eggs
1/2 cup Florida's Natural Premium Brand Orange Juice
2 Tbs. sugar
1/2 tsp. almond flavoring

1. Mix filling ingredients in a bowl until smooth.
2. Mix sugar and cornstarch for glaze in 2-quart pan, add orange juice and flavoring, and cook over medium heat until thick (stir regularly).
3. In separate bowl, whisk eggs, orange juice, sugar, pinch of salt and almond flavoring.
4. Dip bread in batter, grill on high (3 minutes each side).
5. Spread filling on slice of toast and top with other slice.
6. Pour glaze over top.
7. Sprinkle with powdered sugar and toasted almonds. Garnish with a twist of orange.


2 cups biscuit mix
2 cups Florida's Natural Premium Brand orange juice
2 eggs

Tropical Citrus Sauce
1/4 cup sugar
1 Tbsp cornstarch
1-1/4 cups Florida's Natural Premium Brand orange juice
2 tsp butter or margarine
1 8oz. can pineapple tidbits, drained
1 medium banana, sliced

Step 1
In small saucepan, combine sugar and cornstarch. Stir in orange juice.

Step 2
Cook and stir over medium heat until thick and bubbly. Cook and stir 2 more minutes.

Step 3
Remove from heat. Stir in margarine and pineapple.

Step 4
Stir in banana while sauce is warm, and pour over pancakes.



1/4 oz. pkg. active dry yeast
1/4 cup warm water
1 cup Florida's Natural Premium Brand Orange Juice
1/2 cup melted butter
1 egg
1 tsp. salt
4 to 5 cups all purpose flour

2 tbsp. melted butter
2 tbsp. Florida's Natural Premium Brand Orange Juice
zest of 1 orange
2 tbsp. poppy seeds

1 cup powdered sugar
2 tbsp. Florida's Natural Premium Brand Orange Juice

Topping: 1/4 cup flaked coconut

Dissolve yeast in warm water. In large bowl stir together 1 cup orange juice, 1/2 butter, egg and salt. Stir in yeast mixture; gradually add flour until soft dough forms. On lightly floured surface, knead dough for 5 minutes or until dough is smooth and elastic. Place in greased bowl; let rise for 1 hour or until doubled in size. Meanwhile, stir together filling ingredients. Divide dough in half and roll each into 12 inch circle. Brush dough with filling mixture. Cut dough into 12 wedges. Roll up, starting at the wide end to form crescents. Place on baking sheets; let rise for about 30 minutes. Bake at 375 degrees for 12 to 15 minutes or until golden brown. Stir together glaze ingredients; drizzle warm crescents with glaze.

Yields 2 dozen.

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