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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 - March 21, 2008

Delicious Orange Recipes
by Alice Osborne

We hope you’re not worn out with the orange suggestions… because here’s a few more that we thought would be fun. First, let’s resurrect the time-honored “Orange Julius.” These are some of our favorites:

Orange Julius #1
(the drink)

6 oz. frozen orange juice concentrate
1 cup milk (you can use powdered milk: 1/3 C + 1 C water = 1 C milk; add more powder for more protein and a creamier taste)
1 cup water
1/2 cup sugar
1 tsp. vanilla extract
8-9 ice cubes

1. Combine all ingredients except ice cubes in blender.
2. Blend for about 1-2 minutes, adding ice cubes one at a time.

  Download this recipe.

Orange Julius #2
(the drink)

If you have a turbo-blender such as the Vita-Mix or Blend-Tec, this is the recipe for you! Holey moley this is good!
4 oranges
2 ounces vanilla coffee creamer, fresh
½ tsp vanilla extract
10 ice cubes

Peel oranges and place in blender. Add coffee creamer. Blend on High for 10 seconds. Add ice and blend until creamy smooth. Tastes like the real thing and has the added benefit of fiber and live nutrients!

  Download this recipe.

Orange Julius Pie
(not the drink, but what an amazing dessert)

3 tablespoons butter
2 tablespoons orange marmalade
1 1/4 cup graham cracker crumbs
1/2 teaspoon cinnamon

3 cups orange sherbet
3 cups frozen vanilla yogurt
1 cup Cool Whip

Preheat oven to 350°F.
Allow sherbet and frozen yogurt to sit at room temperature until slightly softened.
In a microwavable bowl, melt butter with orange marmalade. Stir in cinnamon and graham cracker crumbs. Mix well.
Spray a 9" pie pan with non-stick spray. Press crumbs evenly along bottom and up sides of pan. Bake at 350°F for 8-10 minutes, remove from oven and allow to cool.
Fold together softened sherbet, yogurt and Cool Whip. Spoon mixture into baked and cooled pie crust.
Note: To save time, a store-bought graham cracker crust may be used. Freeze 2 hours or until firm. Remove pie 10-15 minutes before serving.
Serve topped with whipped cream or Cool Whip and shaved orange peel curls if desired. For a tropical flair, sprinkle with flaked coconut.

  Download this recipe.

Finally another orange-based amazing dessert:

Orange Bread Pudding

1½ C sugar
½ tsp cinnamon
12 eggs, beaten
1¼ C whipping cream
1¼ C orange juice
1 Tbsp finely shredded orange peel
2 (8-oz) day-old French baguettes, cut into ¾” cubes (makes 12 C)
½ C slivered almonds, toasted
6 oz. bittersweet chocolate, chopped
4 C orange juice
¼ C sugar
½ C whipping cream
¼ C unsalted butter, cut up

Preheat oven to 350°. In very large bowl combine 1½ C sugar and cinnamon. Add eggs, 1¼ C whipping cream; whisk into sugar mixture. Stir in 1¼ C orange juice and orange peel. Add bread cubes; let stand 15 minutes. Stir in almonds and chocolate.

Transfer bread mixture to a 3-quart rectangular baking dish. Cover with foil and bake 30 minutes. Uncover and bake 30 minutes more or until knife inserted into off-center comes out clean (with no chocolate clinging). Let stand 30-45 minutes before serving.

Meanwhile, in a 12” skillet, combine 4 C orange juice and ¼ sugar. Bring to boil; reduce heat and boil gently, uncovered, until reduced to 1 C (about 30 minutes) stirring and scraping sides of pan occasionally. Whisk in remaining ½ C whipping cream; bring to boil. Cook 2 to 3 minutes or until slightly thickened. Remove from heat; whisk in butter.

Serve warm bread pudding with warm orange sauce. Serves 12-16 (or if it’s Alice and Patty eating, serves 4— Alice and Alice and Patty and Patty!)

  Download this recipe.

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