Right about now our markets are brimming with one of best produce picks of the season: oranges. And right now they're coming in strong from the sunny orchards of Florida! And with them being so reasonable and juicy, I thought it was the perfect time to put our Test Kitchen team to the task of seeing how many ways we can use them. Obviously, they're great freshly squeezed as a rise 'n' shine eye-opener or for eating right off of the peel as a healthy snack, but that's only the beginning. Over here, Patty's finishing a few chicken breasts by glazing them with a combo of butter, honey and a healthy dose of fresh OJ. Kelly's topping a main dish salad with wedges of orange, and that just shouts freshness. And how could we have all these oranges and not create a dessert? So here's what we did. We beat together a yellow cake mix with some orange gelatin, vegetable oil, a few eggs ... and for that true orange taste ... instead of adding water to it, we added a cup of orange juice. (And, of course, that can be freshly squeezed or if we prefer, store-bought juice is just fine). Once it's mixed, into a Bundt pan it'll go. And after it bakes and cools slightly, we'll drizzle it with an easy 2-ingredient glaze - and that's simply powdered sugar and more OJ. And when we serve this orange-glazed favorite, get ready for a taste of Florida sunshine in every bite! So grab some oranges as well our recipe for "Orange Juice Cake." It's online, just waiting to take advantage of this year's cream of the crop. When it's this fresh, this easy and this tasty ... Patty, wanna try a piece?
Howard: All that's left to say is ... "OOH IT'S SO GOOD!!" It is good... very good... moist. http://www.mrfood.com