Tennis fundraiser for my high school student.... I have to buy a case of oranges.

I don't know why this is a problem..oranges hold well, so use them in salads

eat them for breakfast(healthy)make orange vinaigrette salad dressing, put into smoothies.
By the way, we buy 20 or more oranges when they are in season and have no problem using them.
If you have children, they eat them up quickly, if not, use them in recipes.

 
Easy Orange Chicken is great, which Sandy posted above. Also Orange Butter Cake from T&T:

My Notes:
A fantastic cake! Very fluffy, moist and orangey. I used a tube pan and left it unfrosted the first time I made it - the second time, I frosted it with an Orange Cream Cheese Frosting - the third time, I made the glaze and added 1 tsp orange zest. (Note: I haven't tried the filling).

ORANGE BUTTER CAKE

INGREDIENTS:
2 cups plus 2 tablespoons flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup butter -- room temperature
1 1/2 cups granulated sugar
2 eggs
3/4 cup orange juice (I use fresh)
3 tablespoons orange zest
1 teaspoon vanilla
1 teaspoon orange extract

FILLING:
2/3 cup orange marmalade
3 tablespoons Grand Marnier

GLAZE:
1 1/2 cups confectioner's sugar -- sifted
3 tablespoons Grand Marnier (I used fresh orange juice)
1 tablespoon unsalted butter -- melted
1/2 teaspoon orange extract
*(I added 1 tsp orange zest)

DIRECTIONS:

Spread solid shortening (I use butter) on bottom and sides of tube pan or layer pans. Dust evenly with flour and tap out excess flour. Be generous with greasing and flouring indentations if using a decorative Bundt pan. Or, grease and line with parchment paper. Position rack in center of oven and preheat to 350 F (325 F for dark pans).

Sift together flour, baking powder and salt. Set aside. With electric mixer, cream butter and sugar until smooth. *(I cream until light and fluffy). Add eggs one at a time, beating after each addition. Alternately, add dry ingredients and juice, beating after each addition. Begin and end with flour. Scrape down sides of bowl and beater. Stir in grated orange zest and extracts.

Spoon batter into prepared pan(s); level top. Bake in preheated oven 50 to 60 minutes for a tube cake *(I baked about 45 minutes), or 30 to 35 minutes for layers, or until top is golden brown and cake tester inserted in center comes out clean.

Cool in pan(s) on wire rack about 10 minutes. Run knife blade around edge of cake. Top with plate or cardboard disk, invert and lift off pan(s). Cool cake(s) completely.

Filling: In a small bowl, blend orange marmalade with liqueur. To fill layers, set one layer on cardboard cake dish or flat plate. Spread evenly with marmalade-liqueur, top with second layer.

Glaze: Beat together all glaze ingredients. Add more juice by the drop to thin, more sifted sugar to thicken. Glaze should drip heavily from spatula. Spoon over tube cake, allowing glaze to run down sides. Or, spread glaze over top of layers.

Edited from my files.

http://www.eat.at/swap/forum6/23_ORANGE_BUTTER_CAKE

 
Carrot, Orange, and Radish Salad - This is delicious and refreshing:

CARROT, ORANGE, AND RADISH SALAD

INGREDIENTS:

1 lb Carrots, peeled & shredded
1 lg Orange, cut into bite-sized chunks (I used 2 medium oranges)
1 lg Onion, cut into bite-sized chunks (I used 1 bunch scallions, chopped)
3/4 c Radishes, thinly sliced
1/2 c Cilantro, chopped
3 tb Olive oil
2 tb Lemon juice
2 tb Orange juice
1 dash Orange-blossom water (optional)
1 dash Cinnamon
Salt & pepper

Cilantro or flat leaf parsley as garnish

DIRECTIONS:

Combine carrots, oranges, radishes & cilantro in a salad bowl.
Whisk together the olive oil, juices, orange-blossom water, cinnamon, salt & pepper & pour over the salad. Cover & chill.
Serve garnished with cilantro or flat leaf parsley.

Adapted from my files.

 
Another great one from T&T: Citrus Green Bean Salad

CITRUS GREEN BEAN SALAD

2 pounds green beans, trimmed and cut into 1-inch pieces (I halved them)

1/2 cup fresh orange juice
1 tablespoon finely grated orange zest
3 tablespoons balsamic vinegar
1 teaspoon sugar (I omitted this)
1 teaspoon coarse-grain mustard (I used creamy Dijon)
3/4 teaspoon salt (I used a few pinches, to taste)
1/2 cup olive oil (I used about 6 Tbsp extra virgin olive oil)
1/2 cup finely chopped red onion
Freshly ground pepper, to taste

DIRECTIONS:

In a large saucepan of boiling water, cook the beans until just crisp-tender, about 3 minutes. (I steamed them). Drain and set aside.

In jar with a tight fitting lid, shake together all remaining ingredients. (In a medium mixing bowl, I whisked together all the ingredients, except the oil, then gradually whisked in the oil).

Toss beans with dressing shortly before serving. Serve at room temperature or slightly chilled.

Serves 6-8.

From cooksrecipes.com

http://www.cooksrecipes.com/salad/citrus_green_bean_salad_recipe.html

 
Cut off the ends and remove the pith and peel with a knife. Slice

in nice thick slices and fan out orange and avocado slices and sprinkle with Italian dressing. Nice refreshing salad that is great with enchiladas or such.

 
My favorite salad with oranges REC Orange and Onion Salad

ORANGE AND ONION SALAD
(serves 4-6)

4 medium oranges
2 small red onions
1 head of Romaine lettuce
1/2 cup olive oil
1/4 cup orange juice
1 tsp salt
a generous pinch of rosemary - fresh is best, but dry is fine

Peel oranges and cut into sections, removing as much of the white stuff as possible. Peel the onions and slice them very thin. Chop the rosemary. Blend oil, juice and seasonings, and combine with the oranges and onions. When ready to serve, add the greens and toss.

 
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