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It is the season of fresh citrus fruits so it's recipes using oranges today. Oranges have a lot of vitamin C, which the body needs to replace daily to help us to be healthy. Vitamin C also helps the body guard against infections and heal wounds. Oranges also have a good amount of potassium and vitamin A, plus other minerals.

The popular eating varieties are the navel and temple oranges, along with the clementine, which is a cross between an orange and a tangerine. The popular juice orange is the valencia, the thin-skinned orange that can also be peeled and eaten by hand. Canned mandarin oranges are used in salads and baking.

Let's use mandarin oranges in our recipes today.

QUICK ORANGE COFFEE CAKE

Base:

2 c. flour

1/2 c. sugar

1 T. baking powder

1/2 t. salt

6 T. (1/4 c. +2T.) margarine or butter

1 c. milk

1/2 t. vanilla

1 egg, slightly beaten

Filling:

1 - 11 oz. can mandarin oranges; well drained

Topping:

1/4 c. sugar

2 T. each, flour and margarine or butter, softened

1/4 c. chopped nuts

1 t. grated orange peel

In medium bowl, combine first 4 ingredients; blend well. Using a pastry blender or fork, cut in margarine until mixture is crumbly. Add last 3 ingredients; mixing well. Spread batter in a greased and floured or sprayed 9" square baking pan. Arrange orange segments over batter. In small bowl, combine all topping ingredients until crumbly; sprinkle over oranges. Bake at 350 degrees for 40 minutes or until cake tests done. Cool slightly; cut into squares. Serve warm.

Makes nine servings.

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ORANGE-CARROT CAKE

3 c. flour

2 c. sugar

1 c. flaked coconut

2-1/2 t. each, baking soda and cinnamon

3/4 t. salt

2 c. (4-5 medium) shredded carrots

1-1/4 c. canola or vegetable oil

2 t. vanilla

1 t. grated orange peel

3 eggs, slightly beaten

1 - 11 oz. can mandarin oranges, undrained

Combine all ingredients in large bowl. Mix at low speed just until moistened; beat 2 minutes at high speed. Pour batter into a greased 9x13" baking pan. Bake at 350 degrees for 45-55 minutes or until cake tests done.

Makes 12 - 16 servings.

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Frost with:

ORANGE

BUTTERCREAM FROSTING

2/3 c. butter, softened

4 c. powdered sugar

3 T. orange juice

1 t. grated orange peel

In a large bowl, cream butter until light and fluffy. Gradually add powdered sugar; beating well after each addition. Add orange juice and grated orange; beat to desired consistency. If frosting is too thick, add another tablespoon o.j. or more if needed. Also, if you wish, substitute this recipe for a cream cheese frosting.

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ORANGE ALMOND SALAD

1 - 6 oz. can frozen orange juice concentrate, thawed, undiluted (or use 1/2 of a 12 oz. can. Make orange juice with remaining half)

2/3 c. water

1 - 3 oz. pkg. orange flavor gelatin

2/3 c. lemon-lime soda, chilled

1 - 11 oz. can mandarin oranges, drained well

1/2 c. slivered almonds

Lettuce

In a medium saucepan, heat orange juice concentrate and water to boiling; stir in gelatin until completely dissolved. Slowly add soda; refrigerate until thickened but not set. Fold in mandarin oranges and almonds. Pour into 4 c. mold. Unmold onto lettuce-lined serving plate. If you don't have a mold, put it in pretty bowl. Just before serving, "frost" the top with whipped cream or whipped topping.

Makes eight servings.

Thought for the Day: The surest way to be late is to have plenty of time. My New Year's resolution is to BE ON TIME! Let's see if that holds true!

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