December 2023 – Oranges
Orange Date Muffins
Mary Ann Dell, East Earl
- 1 orange, peeled
- ½ cup orange juice
- ½ cup chopped dates
- 1 egg
- ½ cup margarine
- 1¾ cup flour
- ¾ cup sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
Cut up orange and remove seeds. Combine with juice in blender; puree. Add dates, egg and margarine to blender. Blend and pour into a medium bowl. Add dry ingredients and mix till combined.
Fill muffin cups. Bake at 400°F for 20 minutes.
Notes: Add more juice as needed. Raisins may be substituted for dates.
Christmas Cranberry Muffins
Mary Ann Dell, East Earl
- 2 cups flour
- 1 cup sugar
- 1½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 tablespoons shortening
- 1 orange, juiced and rind zested
- water
- 1 egg, beaten
- 1 cup raw cranberries, halved
In a large bowl, combine flour, sugar, baking powder, baking soda and salt. Blend in shortening. Add orange zest. Place juice from orange in a measuring cup and add enough water to bring liquid equal to 3/4 cups. Blend into flour mixture. Add egg. Fold in cranberries. Pour into greased muffin cups, filling 2/3 full.
Bake at 350°F for 15 to 18 minutes. Remove from pan and cool on a rack.
Makes 18 muffins.
Note: This can also be made into a quick bread by pouring batter into an oiled bread pan and baking at 350°F for 50 to 60 minutes.
Carrot-Orange Salad (Sugar-Free)
Mary Ann Dell, East Earl
- 1 envelope Knox unflavored gelatin
- 1 cup cold orange juice
- 2 cups very hot water
- ½ teaspoon salt
- 6 tablespoons lemon juice
- 2½ teaspoons sweetener
- 1 cup shredded carrots
- 1 cup wall-drained crushed pineapple
- 1 cup orange sections
Sprinkle gelatin on cold orange juice to soften.
Combine hot water, salt, lemon juice and sweetener. Add softened gelatin. Stir until dissolved. Chill to unbeaten egg white consistency.
Fold in carrots, pineapple and oranges. Turn into a large mold and chill.
Serve.
Creamy Orange Fluff
Janice Martin, East Earl
- 6 oz. package orange gelatin
- 2½ cups boiling water
- (2) 11 oz. cans mandarin oranges, drained
- 8 oz. can crushed pineapples, undrained
- 6 oz. can frozen orange juice concentrate, thawed
Topping:
- 8 oz. package cream cheese, softened
- 1 cup cold milk
- 3 oz. package instant vanilla pudding mix
In a bowl, dissolve gelatin in boiling water. Stir in oranges, pineapple and orange juice concentrate.
Coat a 9”x13”x2” dish with non-stick cooking spray. Add gelatin mixture. Refrigerate until firm.
In a mixing bowl, beat cream cheese until light. Gradually add milk and pudding mix. Beat until smooth. Spread over orange layer. Chill until firm.
Makes 12 to 16 servings.
Orange Sweet Potatoes
Pat Roth, Ephrata
- 8 medium sweet potatoes
- 2/3 cup packed brown sugar
- 4 teaspoons cornstarch
- ½ teaspoon salt
- ½ teaspoon cinnamon
- 1 cup orange juice
- ¼ cup honey
- 3 tablespoons butter or margarine
- 2 tablespoons water
- 2 tablespoons grated orange peel
- ½ cup chopped walnuts
Place the sweet potatoes in a Dutch oven or a soup kettle and cover with water. Bring to a boil. Reduce the heat and cover; simmer for 25 to 30 minutes or until they are tender. Drain and cool.
When potatoes are cool, peel and cut into 1/2” slices. Arrange in a greased shallow 3-quart baking dish.
In a saucepan, combine the brown sugar, cornstarch, salt and cinnamon. Stir in the orange juice, honey, butter, water and orange peel. Bring to a boil; cook and stir for 2 minutes or until mixture thickens. Stir in the walnuts. Pour mixture over the potatoes.
Bake, uncovered, at 350°F for 25 minutes or until potatoes are heated through.
Makes 12 servings.
Orange Raisin Muffins
Pat Roth, Ephrata
- 1 medium navel orange
- ½ cup orange juice
- ½ cup butter, melted
- 1 egg
- 1½ cups all purpose flour
- ¾ cup sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- ½ cup raisins
Peel the orange; place peel in a blender or food processor. Separate the orange into segments and place in the blender or processor. Add the orange juice; cover and process until well blended. Add the butter and egg.
In a bowl, combine the flour, sugar, baking powder, baking soda and salt. Stir in the orange mixture just until moistened. Fold in the raisins.
Fill greased or paper lined muffin cups 2/3 full. Bake at 400°F for 15 to 20 minutes, or until a toothpick comes out clean. Cool for 5 minutes before removing from the pan.
Makes 1 dozen.
Orange Sauced Pork Chops
Pat Roth, Ephrata
- 4 bone-in pork loin chops (1” thick)
- 1 tablespoon vegetable oil
- ½ cup orange juice
- 2 tablespoons brown sugar
- 2 tablespoons orange marmalade
- 1 tablespoon cider vinegar
- 3 to 4 teaspoons cornstarch
- 2 tablespoons cold water
- salt and pepper
In a skillet over medium-high heat, brown the pork chops on both sides in the oil; drain.
Combine the orange juice, brown sugar, marmalade and vinegar. Pour this mixture over the chops. Bring to a boil. Reduce the heat; cover and simmer for 18 to 30 minutes, or until the meat juices run clear. Remove the chops and keep warm.
Combine the cornstarch and water until smooth. Stir into the pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Season with salt and pepper. Serve with the chops.
Makes 4 servings.
Mandarin Orange Cake
Eugene Kilhefner, Ephrata
- 1 box Duncan Hines Orange Supreme cake mix
- 4 eggs
- ½ cup oil
- 1 small can mandarin oranges (drain & reserve liquid)
Add liquid from oranges and enough water to equal the amount needed for directions on cake mix package. Mill all ingredients and put in a greased 9”x`3” cake pan.
Bake at 350°F for 30 to 35 minutes. If using glass, reduce heat 25 degrees.
Topping:
- 8 oz. Cool Whip
- 1 oz. package vanilla instant pudding mix
- 1 small can drained crushed pineapples
Fold all topping ingredients together.
Keep refrigerated.
Walkley Cranberry & Orange Salad
Heather C. Soistmann, Lititz
- 12 oz. bag of whole cranberries
- ¾ cup sugar
- 1 cup orange juice (unsweetened)
- 1 grated orange peel
- 1 seedless orange, peeled & diced
- ¾ cup toasted walnuts
In a saucepan, stir together cranberries, sugar, orange juice and orange peel; cook over medium heat. While cranberry mixture cooks, toast walnuts in toaster oven or oven until fragrant and slightly browned; allow to cool. Once cranberry mixture begins to soften and “pop” and liquid thickens, remove from stove. Allow cranberry mixture to cool slightly, then stir in diced oranges and toasted walnuts. Chill two hours before serving.
Serves 6 to 8.
Golden Danish Twists
Sarah E. Eby, Ephrata
“This is an excellent recipe liked by all!”
- ¼ cup butter or margarine
- 1 cup hot scalded milk
- ¼ cup sugar
- 2 teaspoons salt
- 1 cup mashed cooked pumpkin
- 2 eggs
- ½ cup warm water
- 2 packets active dry yeast
- 3 cups Occident or King Midas flour
- *additional 2½ to 3 cups Occident or King Midas flour
Place ingredients (except for additional flour) in a mixing bowl in the order listed. Beat at medium low for 3 minutes. Stir in the additional flour to make a stiff dough.
Cover; let rest 15 minutes. Prepare Orange Icing (recipe follows).
Toss dough on a well-floured surface until no longer sticky. Roll out half to form an 18”x12” rectangle. Spread half, along 18” side, with 1/4 of the icing. Fold uncovered dough over icing. Cut crosswise into 1” strips. Twist each strip 4 or 5 times, and coil onto a well-greased cookie sheet, keeping flat and tucking the ends under. Repeat with remaining dough.
Cover; let rise in a warm place until very light or doubled in size, 45 to 60 minutes.
Bake at 375°F for 12 to 15 minutes, or until golden brown. Remove from sheets immediately. Frost while warm with remaining icing.
Notes: Line cookie sheets with foil for easier dishwashing. For high altitudes (5,000 feet), increase salt to 3 teaspoons.
Orange Icing:
- ¼ cup butter or margarine
- 2 tablespoons flour
- ¼ cup orange juice
- 2½ cups powdered sugar
- 1 tablespoon grated orange peel
Melt butter or margarine in a saucepan. Stir in flour and orange juice. Cook, stirring constantly, until thick. Stir in powdered sugar and orange peel.