1 (15 ounce) can frozen orange juice concentrate
1/4 cup lemon juice
4 tablespoons orange juice concentrate
1 lemon, sliced
In a blender, combine orange juice concentrate, lemon juice concentrate, and orange peel. Blend well. Pour over orange slices. Chill at least one hour (the peel will thaw) before serving.
I tried this out for my Easter dinner...really simple. Prison-blessed, I know! I followed the recipe exactly...just a few changes: 1) I used 2 egg yolks; this didn't really make a difference in the taste. 2) I substituted plain old hamburger bun for the strawberry shortcake. 3) I used 2 eggs to create the batter; doubled the flour to 1½ cups; and let them rise in the mixing bowl overnight. 4) I let them rise in the fridge without touching them, and then took them out and sealed the perforation between the two triangles. 5) I cut in into sections, about 1/2-inch thick. When I took them out, the sugar cookies were chewy and stuck together. The texture was poor--wet-looking, and I'd say it was
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