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Apricot Orange Bread

Makes 16 servings

1-3/4 c all-purpose flour
3/4 c granulated sugar
1/2 teaspoon salt
1 teaspoon baking soda
1/2 c sliced almonds, divided
1/2 c finely chopped dried apricots (about 15)
2/3 c orange juice
1/3 c (5-1/3 tablespoons) unsalted butter, melted and cooled
1 egg
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
1 tablespoon finely grated orange peel (optional)
Orange Glaze
1/2 c confectioners' sugar
1 tablespoon orange juice

Heat oven to 350 degrees F. Spray bottom only of 8 x 4-inch metal loaf pan with cooking spray. Stir together flour, granulated sugar, baking soda and salt in large bowl. Add apricots and 3 tablespoons of the almonds; mix well. Set aside. In medium bowl, beat orange juice, egg, melted butter, extracts and, if desired, orange peel with whisk or fork until well blended. Add all at once to dry ingredients. Stir just until dry ingredients are evenly moistened. Do not overmix. Pour batter into prepared pan. Sprinkle with remaining almonds. Bake 50 to 55 minutes, until golden brown and wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely. For glaze, combine confectioners' sugar and orange juice in small bowl, stirring until smooth. Drizzle over bread. Let stand until glaze has set. Store tightly wrapped at room temperature up to 2 days.

 

Orange Cranberry Oatmeal

Makes 4 servings

2 c orange juice
1 c water
1/4 teaspoon salt
1/8 teaspoon ground cinnamon
2 c oatmeal (quick or old-fashioned, uncooked)
1/2 c dried cranberries
1 c lowfat or fat-free vanilla yogurt
1/4 c chopped toasted walnuts
Additional dried cranberries (optional)

In medium saucepan, bring orange juice, water, salt and cinnamon to a gentle boil. Stir in oats and cranberries. Return to a boil; reduce heat to medium. Cook 1 minute for quick oats, 5 minutes for old fashioned oats or until most of liquid is absorbed, stirring occasionally. Let stand until desired consistency. Spoon oatmeal into four cereal bowls. Top each serving with 1/4 c yogurt, 1 tablespoon walnuts and, if desired, additional cranberries. MICROWAVE DIRECTIONS: In 3-quart microwaveable bowl, combine all ingredients except yogurt and nuts. Microwave on HIGH 4 to 6 minutes for quick oats and 7 to 9 minutes for old fashioned oats or until most of liquid is absorbed. Let stand until desired consistency. Top each serving with yogurt, walnuts and, if desired, additional cranberries.

 

Apple Snow

Makes 2 servings

1 1/2 c apple juice
1 tablespoon honey
3 c cracked ice

Blend all together in a blender to the consistency of snow. Serve immediately.

 

Citrus Berry Crisp

Makes 6 servings

1 pint strawberries, cut into pieces
1 c fresh blueberries
1 c fresh raspberries
1/3 c granulated sugar
2 tablespoons cornstarch
3/4 c orange juice
3/4 c quick oats (uncooked)
1/2 c all-purpose flour
1/2 c brown sugar
1 teaspoon ground allspice
1/2 stick butter

Preheat oven to 375 degrees F. In 8 x 8-inch square inch pan, lightly sprayed with non-stick spray, mix berries with sugar and cornstarch; toss well to coat. Stir in orange juice and mix. In small bowl, combine oats, flour, brown sugar, all-spice, and butter until crumbly; spoon over top of fruit. Bake 35 - 40 minutes or until bubbly and browned on top. Serve topped with frozen yogurt or ice cream.

 

Cranberry Whipped Topping

Makes about 1 cup

3/4 c 100% juice (cranberry blend)*
1 c light whipped topping (or whipped cream)
1/2 stick butter

Place the juice into a saucepan and boil for approximately 5 - 7 minutes until reduced to a syrup (about 3 tablespoons). Allow to cool. Place the whipped topping into a bowl and fold in the reduced juice. Serve on top of your favorite dessert. *Other 100% juices may be substituted.

 

Rio Red Grapefruit Pie

Makes 6 servings

4 large rio red grapefruits (sectioned lengthwise)
1 c sugar
1 3/4 c grapefruit juice (strained)
2 tbsp. cornstarch
1/8 tsp. salt
3 oz. package strawberry gelatin
One 8- or 9-inch pie crust, baked
1 c whipping cream, whipped

Peel grapefruit, separate sections and remove membranes. Place sections in a bowl overnight. Cook sugar, juice, cornstarch and salt until thick and clear. Add gelatin and stir until dissolved. Brush some of the gelatin mixture over pie crust. Chill piecrust and remaining gelatin mixture. When gelatin starts to thicken, add grapefruit sections. Pour into pie crust and chill until set. Top with whipped cream.

 

Ginger Glazed Chicken Cutlets

Makes 6 servings

6 skinless and boneless chicken breasts
1 tablespoon minced fresh garlic halves, lightly pounded
3 c white grape juice
1/4 c fresh lemon juice
1-1/2 teaspoon salt
1/4 -1/2 teaspoon black pepper
5 tablespoons unsalted butter, cut into small pieces
2 tablespoons grated fresh ginger (or 1-1/2 teaspoon ground ginger)

Place chicken in baking dish. Combine white grape juice, lemon juice, ginger, garlic, salt and pepper in bowl. Pour over chicken, cover with plastic wrap and refrigerate for about four hours. Preheat grill or grill pan over medium high heat. Remove chicken from marinade; set marinade aside. Grill chicken thoroughly on both sides, until firm to the touch. Remove to serving plate, cover and set aside. Pour reserved marinade into medium-sized saucepan. Cook over high heat until marinade is syrupy and reduced to about 3/4 c Remove from heat and whisk in butter one piece at a time. Pour glaze over chicken and serve.

 

Grape Dressing

Makes 3/4 cup

1/4 c vegetable oil
3/4 c 100% grape juice
2 tablespoon lemon juice
1/2 teaspoon lemon zest
1/2 teaspoon chopped fresh mint
1 teaspoon grated fresh ginger (optional)
Salt to taste

Whisk ingredients together. Pour over mixed greens and salad toppings of choice.

 

Apple Colada

Makes 2 servings

1/2 cup apple juice
1/2 cup crushed pineapple in juice
1/2 cup crushed ice
1/4 cup light coconut milk
1/2 tsp rum extract (optional)

Place all ingredients in blender; blend until smooth. Serve at once.

 

Citrus Berry Cooler

Makes 2 servings

1-1/2 c orange juice
11/2 c lemon sorbet
1/2 c raspberry sorbet
Raspberries
Mint leaves

Place juice and lemon sorbet in blender container. Cover and blend until smooth. Drop 2 small spoonfuls of raspberry sorbet into each glass. Top with half the orange juice mixture. Divide spoonfuls of remaining sorbet evenly between glasses. Top with remaining orange juice mixture. Garnish with raspberries and mint. Serve immediately.

Hints: Chill glasses in freezer up to 2 hours before using; substitute strawberry, peach or mango sorbet for raspberry sorbet, if desired.

 

Juicy Spritzer

Makes 4 servings

1-1/2 cups grapefruit juice
1/4 cup sugar
2 inches stick cinnamon
Ice cubes
2 12-ounce cans ginger ale, chilled

For syrup, in a saucepan combine grapefruit juice, sugar, and cinnamon. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes. Discard cinnamon; cool syrup. Cover and chill syrup. To serve, fill four 8-ounce glasses with ice. Add about 1/3 cup grapefruit syrup to each glass. Fill glasses with ginger ale. Stir gently.

 

Quick Apple Punch

Makes 15 servings

4 c apple cidera
2 c cranberry juice cocktail
2 teaspoon lemon juice
4 c ginger ale
Crushed ice

In a large bowl, combine all ingredients. Add chilled ginger ale just before serving. Add crushed ice. Serve immediately.

 

Quick Hot Spiced Cider

Makes 6 servings

2 quarts (8 cups) apple juice
2 tbsp. brown sugar
1 tsp. whole allspice
1 tsp. whole cloves
Cinnamon sticks

Combine first four ingredients in a large pot. Bring to a boil. Let simmer 15 minutes. Strain and serve. Add cinnamon stick to each mug before serving.

 

Springtime Punch

Makes 25-30 servings

1 cup water
3 cinnamon sticks
3 cups frozen concentrated grape juice, thawed and undiluted
2 bottles (4/5 qt. each) champagne, chilled
1/4 cup lime juice
Ice block
Strawberry slices

In a saucepan, combine water and cinnamon; bring to a boil. Remove from heat and allow to stand 5 minutes. Chill. Before serving, strain and combine with grape and lime juices. Pour into a chilled punch bowl. Add champagne and an ice block. Garnish with strawberries.

 

Cranberry Popcorn

Makes 6 servings

1/2 stick butter
1 c granulated sugar
1/4 c light corn syrup
1/4 c honey
1/4 c 100% juice (cranberry blend)
12 c popped corn
1 c dried cranberries

Preheat oven to 325 degrees F. In a small saucepan, melt butter over low heat. Stir in sugar, corn syrup, honey and cranberry blend juice. Bring to a boil, stirring constantly. Lower heat and simmer until mixture reaches 220 degrees F. on a candy thermometer. Place popcorn and dried cranberries in a large bowl. Pour syrup over popcorn; stir until well coated. Spread popcorn evenly in a large roasting pan. Bake for about 5 minutes, stirring once or twice, until mixture just begins to turn lightly brown. Remove from oven; let cool to room temperature, about 15 minutes. Store in an airtight container for up to 1 week or roll into popcorn balls. Re-crisp in a preheated 350 degree oven for a few minutes, if necessary.

 

Ice Pops

Makes 16-20 servings

1 11.5-oz can of frozen juice concentrate (any flavor)
2 cans of water

Thaw frozen juice. In a medium pitcher, combine the juice with the water. Mix well. Pour into molds and freeze.

 

Orange Banana Yogurt Smoothie

Makes 2 servings

2 c orange juice
2 medium frozen ripe bananas, cut into pieces
1 c (8 oz.) low-fat or fat-free vanilla yogurt
Ground cinnamon

Place juice and bananas in blender container. Cover and blend until smooth. Add yogurt. Cover and blend until frothy. Pour into glasses. Sprinkle with cinnamon. Serve immediately. Hint: To freeze bananas, peel and place in freezer bag. Seal tightly and freeze.