Berry Lemonade Cake

1 cup very hot water
1 box (4-serving size) raspberry-flavored gelatin
1 box white cake mix
1/2 cup frozen (thawed) lemonade concentrate
1/4 cup water
1/3 cup vegetable oil
4 egg whites

1 container (12 oz) whipped vanilla frosting

1 cup frozen (thawed) whipped topping
1 1/2 cups fresh raspberries, if desired

Lemon peel strips, if desired

(For Orange Flavor use Orange gelatin and orange juice concentrate)

Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour. In small bowl, mix hot water and gelatin until gelatin is completely dissolved; cool slightly.

In large bowl, beat cake mix, 1/4 cup of the gelatin mixture, 1/4 cup of the lemonade concentrate, the water, oil, and egg whites with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes. Pour into pan. Reserve remaining gelatin mixture and lemonade concentrate.

Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Poke warm cake every inch with fork tines. Remove 1 tablespoon of the reserved gelatin mixture to microwavable custard cup or small bowl. In another small bowl, mix remaining gelatin mixture and remaining 1/4 cup lemonade concentrate; pour slowly over cake. Cool completely, about 1 hour.

In medium bowl, fold together frosting and whipped topping; frost cake. Microwave 1 tablespoon gelatin mixture uncovered on High 10 seconds to liquefy. Using 1/4 teaspoon measuring spoon, place small drops of gelatin mixture over frosting; with spoon or toothpick, swirl gelatin into frosting. Garnish each piece with raspberries and lemon peel strips. Store covered in refrigerator.

Makes 12 servings

Orange Splash Smoothie

For Two Servings
• 1 6-ounce can frozen orange juice concentrate
• 1 cup cold water
• 1 cup non-fat milk
• 1/3 cup sugar
• 1 teaspoon vanilla extract
• 10 ice cubes


Combine the first five ingredients in a blender; process at high speed. Add ice cubes, a few at a time, blending until smooth.

English Wassail Spiced Hot Cider

3/4 cup sugar
2 quarts apple juice
1 pint cranberry juice
1 teaspoon aromatic bitters
1 cup rum
2 sticks cinnamon
1 teaspoon whole allspice
1 small orange, washed well and studded with cloves

Dissolve sugar in juices in crockpot. Add remaining ingredients, allowing orange with cloves to float while simmering. Cook on high for 1 hour. Simmer on low for 4 to 8 hours.

Sangria Tea

3 cups boiling water
5 tea bags regular or decaffeinated
1/3 cup sugar
2 cups chilled grape juice
1 orange, sliced
1 lemon, sliced
1 lime, sliced
4-5 large strawberries, sliced (optional)
chilled club soda
ice

Boil water and steep tea bags for 5 minutes. Remove tea bags, stir in sugar and cool.

In large pitcher, combine the brewed tea with remaining ingredients except for the club soda. Chill for 2 hours.

Just before serving, pour into punch bowl or a clear glass pitcher, add ice and a splash of club soda.

Garnish with slices of fruit.

Barbecued Orange Chicken

2 1/2 lbs chicken parts

BBQ Sauce:
1/4 cup vegetable oil
1/4 cup frozen orange juice concentrate
1/2 cup white wine vinegar
1/4 cup tomato paste
1 orange zest, removed with grater, orange
slices reserved for salad

Salad:
1 large, ripe tomato
1 orange, sectioned (without rind, see above)
2 scallions, chopped
1 Tablespoon vegetable oil
1 Tablespoon white wine vinegar
1/8 Teaspoon salt
1/8 Teaspoon pepper

Prepare grill; heat coals.

In medium bowl, mix together all barbecue ingredients until smooth. Place chicken on grill away from center heat, skin−side−down; cook 15 minutes.

Turn chicken and grill for 10 additional minutes. Brush chicken pieces with sauce and turn occasionally; cooking for additional 10 minutes.

Cut tomato into wedges and place in medium bowl. Use sharp paring knife to cut out white pith off orange. Remove orange sections and add them to tomato. Sprinkle with oil, vinegar and scallions; toss. Season with salt and pepper and toss again.

Serve chicken with salad on the side.

Trout with Red Onion and Orange Relish

1 − 1 1/3−pound trout, boned, cut in half lengthwise
yellow cornmeal
salt and pepper to taste
1 medium orange
3 tablespoons chopped fresh mint
2 tablespoons olive oil
2/3 cup chopped red onion
2 tablespoons white wine vinegar
Grate 1 teaspoon peel from orange Cut off remaining peel and discard

Cut orange into 1/2−inch pieces Mix orange pieces, peel and mint in small bowl Heat 1/2 tablespoon oil in heavy large skillet over medium heat Add onion, then vinegar Toss until just heated through, about 1 minute Add onion mixture to orange mixture (do not clean skillet)

Season relish with salt and pepper

Sprinkle fish with salt and pepper Sprinkle on all sides with cornmeal.

Heat remaining 1 1/2 tablespoons oil in same skillet over medium high heat Add fish and sauté until crisp outside and just opaque in center, about 4 minutes per side Transfer fish to plates; top with relish.