THREE SHEETS SANGRIA
granny smith apples
oranges
lemons
champagne
brandy (5 parts)
triple sec (3 parts)
gin (1 part)
vermouth (1/2 part)
orange soda
grapefruit soda
Combine alcohol except champagne. Chop and add fruit. Add soda. Top off with champagne.
PUMPKIN AND SWEET POTATO SOUP
2 Tbls coconut oil
4 small yellow onions peeled and chopped
4-6 cloves of peeled garlic (leave cloves whole)
4 inches of ginger root peeled and sliced
1 red chile sliced
2 stalks chopped celery heart (include leaves)
4 1/2 lbs of pumpkin cut into chunks
1 1/2 lbs peeled chopped sweet potato
4 cups vegetable stock
Saute onions in coconut oil for about 5 minutes. Add garlic, chile, celery, and ginger and saute for 5 more minutes. Add pumpkin, sweet potatoes, and vegetable broth increasing the heat to bring to a nice simmer. Cover and cook until pumpkin and sweet potatoes are tender. Blend in blender until smooth. Serve in bowls, and top with pumpkin seeds.
EASY ORANGE FUDGE
2 C sugar
3/4 C butter (not margerine)
3/4 C marshmallow fluff
2 tsp orange extract
3/4 C heavy cream
pinch of salt
approx 2 C white chocolate chips
orange food coloring
Melt together butter, sugar, marshmallow fluff, white chocolate chips, and heavy cream. Divide in half. Pour one part into baking dish. Add orange extract and a few drops of orange food coloring to second half. Pour on top of first half. Set in the refrigerator. Cut into blocks.
ORANGE ESSENTIAL OIL
Place the peel of a large orange on the window sill and allow to dry for about a week. Chop them up into little pieces. Fill a jelly size canning jar with vodka and add the dried orange peels. Allow to sit for about two weeks. Squeeze the excess oil from the peels. Strain the vodka. Leave in jar 24-48 hours uncovered to evaporate alcohol. Do not evaporate all alcohol or the oil could mold.
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