Type what you have

Ingredients

• ✓ orange juice
• cantaloupe
• lime juice
• cinnamon

Instructions

1. 1 Place cantaloupe and ½ cup orange juice into a blender or the bowl of a food processor; blend until smooth.
2. 2 Transfer cantaloupe mixture to a large bowl; stir in remaining 1 ½ cups orange juice, lime juice, and cinnamon until well combined.
3. 3 Cover and refrigerate soup before serving for at least 1 hour.

By akhowell

Ingredients

• ✓ orange juice
• vanilla ice cream
• rolled oat
• mango
• ice pop mold

Instructions

1. 1 Pour 1/2 cup fruit juice into each ice pop mold and freeze until mostly set, enough so that the next layer can easily be poured on top, at least 2 hours.
2. 2 Combine vanilla ice cream and oats in a bowl and pour on top of the frozen layer of fruit juice. Push in fruit pieces. Add popsicle sticks to mold and freeze until solid, about 5 hours.

By Amanda Cat

Ingredients

• ✓ orange juice
• arrowroot powder
• lemon juice
• honey
• lemon zest

Instructions

1. 1 In a small saucepan over low heat, whisk together the orange juice and arrowroot powder. Whisk in lemon juice and honey, and cook stirring until thickened. Stir in the lemon zest and serve.

By MELLY343

Ingredients

• ✓ orange juice
• lemon juice
• sugar
• milk
• pineapple juice

Instructions

1. 1 In a large pitcher, mix together the lemon juice and sugar. Stir in the orange juice, milk, and pineapple juice. Pour into a plastic container, and freeze until stiff.

By Mary Ann Benzon

Ingredients

• ✓ orange juice
• raspberry
• white sugar
• cornstarch
• water

Instructions

1. 1 Combine the raspberries, sugar, and orange juice in a saucepan. Whisk the cornstarch into the cold water until smooth. Add the mixture to the saucepan and bring to a boil.
2. 2 Simmer for about 5 minutes, stirring constantly, until the desired consistency is reached. The sauce will thicken further as it cools.
3. 3 Puree the sauce in a blender or with a handheld immersion blender and strain it through a fine sieve. Serve warm or cold. The sauce will keep in the refrigerator for up to two weeks.

By The_Tattooed_Chef

Ingredients

• ✓ orange juice
• peach
• white sugar
• lemon juice
• mint

Instructions

1. 1 Place peaches, separating any that have stuck together, sugar, and lemon juice in the bowl of a food processor; pulse until reaches the consistency of applesauce, adding orange juice as needed. Taste; adjust with sugar and lemon juice. Garnish servings with mint sprigs.

By Gwyneth

Ingredients

• ✓ orange juice
• banana
• brown sugar
• lemon juice
• honey

Instructions

1. 1 Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
2. 2 Arrange bananas onto the prepared baking sheet. Sprinkle brown sugar, lemon juice, honey, and orange juice over the bananas; cover with aluminum foil.
3. 3 Bake for 5 minutes. Remove foil and continue baking until golden brown, about 3 to 5 minutes.

By EmilyInTheKitchen

Ingredients

• ✓ orange juice
• cream cheese
• butter
• orange zest
• confectioners' sugar

Instructions

1. 1 Beat cream cheese, butter, orange juice, and orange zest in a mixing bowl with an electric mixer until creamy. Gradually mix in confectioner's sugar until blended and smooth.

By Debbie Rowe

Ingredients

• ✓ orange juice
• grapefruit juice
• water
• lemon juice
• white sugar
• vanilla yogurt
• strawberry

Instructions

1. 1 Place orange juice, grapefruit juice, water, lemon juice, and sugar in a saucepan over medium heat; bring to a boil. Cook, stirring occasionally, until sugar dissolves, about 5 minutes. Cool juice mixture, then freeze until very cold, about 10 minutes.
2. 2 Meanwhile, combine yogurt with strawberries in a bowl; chill in the refrigerator, about 10 minutes.
3. 3 Spoon about 1 ½ tablespoons juice mixture into 6 pop molds; freeze until frozen, 30 to 60 minutes. Spoon about 1 tablespoon strawberry yogurt mixture into each pop mold; top with remaining juice. Freeze until hard, 1 to 1 ½ hours.

By MewTew

Ingredients

• ✓ orange juice
• mixed berry
• white sugar
• orange zest
• cornstarch
• water

Instructions

1. 1 Stir frozen berries, sugar, orange juice, and orange zest together in a slow cooker. Cover and cook on High until bubbling, about 1 1/2 hours.
2. 2 Stir cornstarch and water together in a cup until fully dissolved. Stir into berry mixture. Cover again and cook until thickened, 5 to 10 minutes. Serve warm or at room temperature.

By cupcakeproject

Ingredients

• ✓ orange juice
• strawberry
• yogurt
• white sugar
• water
• cardamom

Instructions

1. 1 Combine strawberries, yogurt, orange juice, sugar, water, and cardamom in a blender; purée until well mixed. Chill in the refrigerator before serving.

By Michelle Young

Ingredients

• ✓ orange juice
• ✓ orange juice
• yellow cake mix
• vanilla pudding mix
• vodka
• vegetable oil
• egg
• confectioners' sugar

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour Bundt pan.
2. 2 In a large bowl, combine cake mix, pudding mix, 3/4 cup orange juice, vodka, oil and eggs. Beat until smooth, and pour into Bundt pan.
3. 3 Bake at 350 degrees F (175 degrees C) for 45 minutes, or until toothpick inserted into middle of cake comes out clean. Cool 10 minutes in pan, then turn out onto wire rack. Glaze with orange glaze.
4. 4 Orange glaze: In a medium bowl, mix confectioners sugar with 3 tablespoons orange juice.

By HALIBEL

Ingredients

• ✓ orange juice
• raspberry flavored jell-o mix
• cranberry sauce
• orange zest
• lemon juice
• pineapple tidbit
• celery

Instructions

1. 1 Drain and reserve syrup from pineapple, add water to equal 1 cup.
2. 2 In a saucepan over medium heat bring pineapple juice to a boil, add gelatin and stir until dissolved. Remove from heat, add cranberry sauce, orange peel, orange juice, and lemon juice. Blend together and cool until slightly thickened.
3. 3 Stir in pineapple and celery, turn into mold or 8-inch square pan. Chill until firm, about 2 hours.

By Patti R

Ingredients

• ✓ orange juice
• rhubarb
• sugar
• salt
• heavy cream
• white sugar

Instructions

1. 1 Trim rhubarb ends; cut into 6-inch lengths. Transfer to a large bowl; cover with cold water and soak for 20 minutes. Drain; pat dry. Cut rhubarb crosswise into ½-inch slices.
2. 2 Combine 1 cup sugar, orange juice, and salt in a saucepan; bring to a boil. Add rhubarb; return to a boil, then reduce heat to medium-low. Simmer, stirring only 2 or 3 times, until tender, 7 to 10 minutes. Transfer rhubarb mixture to a glass or ceramic bowl, cover with plastic wrap, and refrigerate until cold, at least 1 hour.
3. 3 Beat heavy cream and 2 tablespoons sugar together in a large bowl with an electric mixer until soft peaks form.
4. 4 Spoon ¼ cup each rhubarb mixture into 8 small glasses; top each with ¼ cup whipped cream. Repeat layers with remaining rhubarb mixture and whipped cream until reaches top of glasses. Cover glasses with plastic wrap; refrigerate before serving, 1 to 6 hours.

By Rachel

Ingredients

• ✓ orange juice
• white sugar
• cornstarch
• vanilla extract
• strawberry
• rhubarb
• red food coloring

Instructions

1. 1 Combine sugar, orange juice, cornstarch, and vanilla in a large sauce pan. Bring to a boil over medium heat.
2. 2 Add strawberries and rhubarb; reduce heat and cook, stirring occasionally, until tender, 5 to 10 minutes. Remove from heat and mash the cooked berries with a fork until blended. Stir in food coloring, if using. Serve warm or cold.

By Shalaine_1

Ingredients

• ✓ orange juice
• ✓ orange juice
• yellow cake mix
• instant lemon pudding mix
• vegetable oil
• egg
• lemon extract
• white sugar
• butter

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease a 10-inch Bundt pan.
2. 2 Make the cake: Stir cake mix and pudding mix together in a large bowl. Make a well in the center and pour in orange juice, oil, eggs, and lemon extract. Beat on low speed with an electric mixer until blended. Scrape the sides of the bowl, then beat on medium speed for 4 minutes. Pour batter into the prepared pan.
3. 3 Bake in the preheated oven for 50 to 60 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely, about 20 more minutes.
4. 4 When the cake has cooled, make the glaze: Cook sugar, orange juice, and butter in a saucepan over medium heat for 2 minutes.
5. 5 Transfer cake to a serving platter and drizzle glaze over top.

By Angie LaSala

Ingredients

• ✓ orange juice
• green grape
• strawberry
• peach
• orange segment
• kiwi
• orange liqueur
• white sugar

Instructions

1. 1 Mix grapes, strawberries, peaches, orange segments, and kiwi in a large bowl.
2. 2 Whisk orange juice, orange-flavored liqueur, and sugar together in a bowl until sugar dissolves; gently stir into fruit until evenly coated. Cover bowl with plastic wrap and refrigerate up to 8 hours.

By kirklandcook

Ingredients

• ✓ orange juice
• ✓ orange juice
• self-rising flour
• egg
• sugar
• butter
• orange zest
• baking powder
• sugar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch cake pan well using butter and flour.
2. 2 Combine flour, eggs, sugar, butter, orange juice, orange zest, and baking powder in a bowl. Mix with an electric hand mixer or stand mixer until batter comes together and is pale in color. Pour into the prepared pan.
3. 3 Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 30 to 40 minutes. Remove from the oven and let cool in the pan for 5 minutes. Carefully remove from the pan and place on a cooling rack with a tray underneath.
4. 4 While cake cools, combine sugar and orange juice for drizzle in a small bowl. Pour over the still-warm cake. Let cool completely before slicing.

By Uzo Orimalade

Ingredients

• ✓ orange juice
• blueberry
• water
• white sugar
• water
• cornstarch
• almond extract
• cinnamon

Instructions

1. 1 Combine blueberries, 1/4 cup of water, orange juice, and sugar in a saucepan over medium heat; stir gently and bring to a boil.
2. 2 Mix cornstarch and 1/4 cup cold water together in a cup or small bowl; gently stir this mixture into blueberries so as not to mash the berries. Simmer gently until thick enough to coat the back of a metal spoon, 3 to 4 minutes. Remove from heat and stir in the almond extract and cinnamon. Thin sauce with water if it is too thick for your liking.

By ISYBEL

Ingredients

• ✓ orange juice
• egg yolk
• sugar
• orange zest
• matzo cake meal
• potato starch
• egg white
• white sugar

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease and line the bottom of a 10-inch tube pan with parchment paper.
2. 2 Whisk egg yolks in a medium bowl until lighter in color. Gradually add 1 cup sugar and orange zest; continue whisking until thick and pale, about 7 minutes.
3. 3 Sift matzo cake meal and potato starch together; set aside.
4. 4 Beat egg whites in a large glass or metal mixing bowl until foamy. Gradually add remaining 1/2 cup sugar, continuing to beat until whites form stiff peaks. Fold matzo mixture into yolk mixture alternately with orange juice. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Spread evenly into the prepared pan.
5. 5 Bake cake in the preheated oven, checking after 45 minutes, until a toothpick inserted into the center of the cake comes out clean, about 1 hour. Invert onto a wire rack to cool. Run a knife around the sides of the cake before removing from the pan.

By liamsgm

Ingredients

• ✓ orange juice
• yellow cake mix
• vanilla pudding mix
• egg
• vegetable oil
• liqueur
• vodka
• confectioners' sugar

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 10 inch tube pan.
2. 2 Combine cake mix and pudding mix in a large bowl. Blend in eggs, vegetable oil, 4 ounces Galliano, 1 ounce vodka, and 4 ounces orange juice. Mix batter until smooth and thick and pour into prepared pan.
3. 3 Bake at 350 degrees for 45 minutes. Let cake cool in pan for 10 minutes then remove and place on cooling rack. Spoon glaze over cake while it is still warm.
4. 4 To Make Glaze: Combine the remaining 1 ounce Galliano, 1 ounce vodka, and 1ounce orange juice with the confectioner's sugar and blend until smooth. Spoon glaze over warm cake.

By Shawna Buffum

Ingredients

• ✓ orange juice
• apple
• sugar
• all-purpose flour
• cinnamon
• nutmeg
• salt
• butter

Instructions

1. 1 Gather the ingredients. Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9-inch pie plate.
2. 2 Mound apples in the prepared pie plate. Sprinkle with orange juice.
3. 3 Mix together sugar, flour, cinnamon, nutmeg, and salt in a large bowl.
4. 4 Cut in butter with 2 knives or a pastry blender until mixture resembles coarse crumbs.
5. 5 Scatter streusel over apples.
6. 6 Bake in the preheated oven until streusel is browned and filling is hot, about 40 to 45 minutes. It will thicken as it cools; serve warm.

By Barbara Milam

Ingredients

• ✓ orange juice
• white sugar
• cornstarch
• water
• cherry
• orange zest
• vanilla bean ice cream
• cherry extract
• brandy

Instructions

1. 1 Whisk sugar and cornstarch together in a wide saucepan. Stir in water and orange juice; bring to a boil over medium-high heat, whisking until thickened. Stir in cherries and orange zest; return to a boil, then reduce heat, and simmer for 10 minutes. While cherries are cooking, spoon ice cream into serving bowls.
2. 2 Remove cherries from heat and stir in cherry extract. Pour in brandy and ignite with a long lighter. Gently shake the pan until blue flame has extinguished itself. Spoon cherries over ice cream.

By Wilemon

Ingredients

• ✓ orange juice
• lemon cake mix
• vegetable oil
• egg
• lime flavored gelatin mix
• cream cheese
• butter
• confectioners' sugar
• lime juice

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease three 8-inch round cake pans.
2. 2 To make the cake: Beat cake mix, oil, orange juice, eggs, and gelatin mix in a large bowl until well combined.
3. 3 Pour into the prepared cake pans.
4. 4 Bake in the preheated oven until a toothpick inserted into the center of a cake layer comes out clean, 16 to 18 minutes. Allow cake layers to cool completely.
5. 5 Meanwhile, make frosting: Beat cream cheese and butter in a large bowl until light and fluffy.
6. 6 Add confectioners' sugar and lime juice; mix until well combined.
7. 7 Fill and frost cooled cake layers.

By Judy

Ingredients

• ✓ orange juice
• heavy cream
• white chocolate
• sugar
• vanilla bean paste
• water
• gelatin
• strawberry
• sugar

Instructions

1. 1 Combine heavy cream, white chocolate, 1 tablespoon sugar, and vanilla bean paste in a saucepan over low heat; cook and stir until chocolate has melted and mixture is smooth, 5 to 7 minutes.
2. 2 Place boiling water in a small bowl; sprinkle gelatin powder over water and stir until dissolved. Stir gelatin mixture into white chocolate mixture until smooth.
3. 3 Divide white chocolate mixture among six 1/2-cup ramekins. Cover with plastic wrap and refrigerate until set, about 4 hours.
4. 4 Combine strawberries, orange juice, and 2 teaspoons white sugar in a saucepan over medium heat; bring to a boil. Reduce heat; simmer, covered, until strawberries have softened and mixture has a syrupy consistency, 2 to 3 minutes. Remove from heat, cover, and refrigerate until chilled, about 30 minutes.
5. 5 Spoon stewed strawberries over each ramekin; serve.

By Juniper

Ingredients

• ✓ orange juice
• vanilla bean
• heavy cream
• sugar
• gelatin
• water
• buttermilk
• blueberry
• white sugar

Instructions

1. 1 Place sixteen 4-ounce ramekins on a rimmed baking sheet.
2. 2 For the custard: Split vanilla beans lengthwise with the tip of a sharp knife. Scrape seeds from each pod using the flat side of your knife.
3. 3 Fill a large saucepan halfway with water and bring to a simmer over medium heat.
4. 4 Combine vanilla pods, scraped beans, heavy cream, and sugar in a large bowl that fits snugly over the pot without touching water. Whisk thoroughly to mix. Place bowl over simmering water. Whisk until sugar dissolves, about 5 minutes.
5. 5 Remove the bowl from the heat and strain cream mixture through a fine-mesh strainer. Discard the water in the pot.
6. 6 Sprinkle gelatin over 1/2 cup water in a small bowl and stir until granules separate. Pour gelatin into cream mixture and whisk to combine. Let sit until slightly cool, about 20 minutes.
7. 7 Whisk buttermilk into cream mixture. Pour into ramekins. Cover with plastic wrap and chill until set, at least 6 hours and preferably overnight.
8. 8 For the blueberry topping: Place blueberries in a large saucepan over medium heat. Cook until they start releasing their juices, about 5 minutes. Stir in orange juice and sugar. Bring to a simmer and cook until mixture is reduced by half, about 10 minutes. Remove from heat and let cool until thickened and syrupy, about 30 minutes.
9. 9 Run a thin knife around the edges of each ramekin. Invert panna cotta onto serving plates. Serve topped with blueberry topping.

By TheDoorMatt

Ingredients

• ✓ orange juice
• apple
• raisin
• apple cider
• orange zest
• white sugar
• soda cracker
• cinnamon
• clove
• pie crust

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Combine apples, raisins, apple cider, orange juice, and orange zest in a large saucepan over medium heat; simmer, stirring occasionally, until apples are very soft, about 20 minutes. Stir in sugar, soda crackers, cinnamon, and cloves until well combined.
3. 3 Pour apple mixture into pie crust; top with second crust. Pinch and crimp edges to seal. Pierce top crust in several places with a fork. (Or refrigerate apple mixture until ready to use.)
4. 4 Bake in the preheated oven for 15 minutes. Reduce the oven temperature to 350 degrees F (175 degrees C). Bake until top is golden brown, about 30 minutes more. Cool before serving.

By Jane Buck

Ingredients

• ✓ orange juice
• yellow cake mix
• vanilla pudding mix
• water
• vegetable oil
• egg
• white sugar
• butter
• confectioners sugar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a large Bundt pan.
2. 2 Combine cake mix, pudding mix, water, oil, and eggs together in a large bowl. Mix with an electric mixer on medium speed until combined, about 2 minutes. Pour batter into Bundt pan.
3. 3 Bake in the preheated oven until a toothpick inserted into cake comes out clean, about 30 minutes.
4. 4 Combine juice, sugar, and butter in a medium saucepan. Bring to a boil for about 2 minutes; cool slightly.
5. 5 Poke holes all over the top of the warm cake with a fork or skewer. Pour the warm orange glaze evenly over the cake while still in the pan. Cool for 10 minutes.
6. 6 Invert the cake onto a serving plate. Dust with confectioners’ sugar, if desired, before serving.

By Debbie Rowe

Ingredients

• ✓ orange juice
• all-purpose flour
• brown sugar
• butter
• salt
• sugar
• tapioca
• cinnamon
• blueberry

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Combine flour, brown sugar, cold butter, and salt in the bowl of a food processor; pulse into coarse crumbs. Set topping aside.
3. 3 Combine white sugar, orange juice, tapioca, and cinnamon in a large bowl; stir in blueberries until completely coated. Spoon blueberry filling into a large baking dish; sprinkle topping over blueberries.
4. 4 Bake in the preheated oven until topping is golden brown and filling bubbles, about 40 minutes.

By Teresa

Ingredients

• ✓ orange juice
• nilla wafer
• orange liqueur
• fruit
• kiwi
• blueberry
• strawberry
• milk
• vanilla pudding mix
• white baking chocolate
• whipped topping

Instructions

1. 1 Break wafers coarsely into a 2 ½-quart clear glass serving bowl. Drizzle with liqueur; layer on fruit.
2. 2 Pour cold milk into a medium bowl; add dry pudding mix. Whisk until well blended, about 2 minutes; refrigerate until pudding starts to thicken.
3. 3 Add melted chocolate to thickened pudding; whisk until well blended. Gently stir in ½ whipped topping until incorporated; spoon over fruit. Top with remaining ½ whipped topping.
4. 4 Refrigerate before serving, at least 30 minutes or up to 24 hours. Refrigerate any leftover trifle.

By Baker's