|3/13/2014 12:52:00 PM|
Three good reasons for citrus
We are in the season of citrus and today it’s about oranges. Along with being rich in vitamin C, oranges are known to fight colds, flu and cancer. Citrus fruits contain pectin, which has been found to help protect against heart disease by lowering cholesterol levels. Studies have shown that one serving of citrus a day may lower the risk of stroke by as much as 19 percent. So, this week you have three good reasons to try recipes using oranges.
SPICY ORANGE MUFFINS
1 c. each, white and whole-wheat flour
2 t. each, baking soda and baking powder
1 t. cinnamon
1/2 t. each, nutmeg and allspice
1-16 oz. can sweet potatoes, drained
2/3 c. packed brown sugar
1 c. orange juice
1 medium carrot, shredded
1 t. vanilla
Spray bottoms of muffin cups with nonstick cooking spray or use paper liners; set aside. In a medium bowl, combine first seven ingredients, mixing well. In a large bowl, mash sweet potatoes; add remaining ingredients; mix well. Stir in dry ingredients, by hand. Mix just until well blended. Spoon into prepared cups, filling 3/4 full. Bake at 400 degrees for 15-20 minutes, or until tops are browned. Makes one dozen.
CITRUS SPINACH SALAD
1-1/2 T. honey
1 T. plus
1 t. lime juice
1/8 t. nutmeg
2-1/2 T. canola or olive oil
5 c. torn spinach, stems removed
2 medium navel oranges, peeled and sectioned
1 large pink grapefruit, peeled and sectioned*
1 small red onion, sliced and separated into rings (3-4 rings per slice)
In a blender, combine first three ingredients, cover and process until well blended. While processing, gradually add oil in a steady stream until dressing is thickened. (It will look creamy.) In a large salad bowl, combine spinach and fruit. Drizzle with dressing; toss lightly to coat. Top with onion. Serve immediately. Makes six servings. Note: If the grapefruit sections are large, cut them in half. Also, you can combine dressing ingredients in a jar, ahead of time (don’t add oil) and the fruit as well, in a plastic bag. Refrigerate until almost serving time. This saves last minute preparations.
ORANGE CRUMB CAKE
1/2 c. butter or margarine, softened
2-3 oz. pkgs. cream cheese, softened
1-1/4 c. sugar
1 T. grated orange peel
1/2 t. orange flavoring or 1 T. orange juice
2 c. flour
2 t. baking powder
1/2 t. each baking soda and salt
1/2 c. milk
2/3 c. flour
1/2 c. packed brown sugar
1/4 c. butter or margarine
In a large mixer bowl, cream butter, cream cheese and sugar until light and fluffy. Add orange peel and flavoring. Add eggs, one at a time, beating well after each addition. In a medium bowl, combine flour, baking powder, baking soda and salt. Add dry ingredients alternately with milk, beginning with and ending with dry ingredients. Spread evenly into a greased 9x13 inch baking pan.
Topping: Combine all ingredients with pastry blender until mixture resembles coarse crumbs. Sprinkle over batter. Bake 40-45 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack. Makes 12 servings. Batter will be thick.
Thought for the Day: I think God’s going to come down and pull civilization over for speeding!