For a preserve, I might consider poaching the pulp in water, straining and using that water in marmalades or other compatible preserves for a double orange dose. Also a slight pectin boost. My other thought was quick breads, especially if you have freezer space because they freeze beautifully, could be made as mini-loaves, later thawed, wrapped and sold perhaps? There's that whole family of quick breads containing ground orange or juice-pulp with raisins, cranberries, dates, dried apricots, nuts, etc. in varying combinations. For recipes which call for peel as well as the pulp, flavor could be intensified with orange oil or extract instead. Then there are breakfast smoothies for home consumption - very healthy. For entertaining there are curds/butters/custards where the pulp is used to infuse a mixture then strained out. Anyway, here are some recipes I found. I think they fall into the "getting ideas" category as each might require some modification, but it is a beginning. ORANGE NUT BREAD WITH ORANGE CREAM CHEESE SPREAD 2 c. sifted flour 1/2 tsp. salt 1 tsp. baking powder 1/4 tsp. baking soda 2/3 c. sugar 1/3 c. sweet (unsalted) butter, softened 2 eggs 1 c. freshly squeezed orange juice, with pulp 1 c. chopped walnuts 1/2 tsp. vanilla extract 1/2 tsp. orange extract Sift flour with salt, baking powder, and soda. Cream sugar with softened butter and beat in eggs, one at a time. Add the orange juice to the sugar mixture alternately with the flour mixture. Add extracts and nuts and stir well. Pour into 3 well greased small loaf pans, 3 1/2 x 6 inches. Bake at 350 degrees for about 40 minutes, until breads test done. Remove from pans, cool, and wrap. Chill well before slicing. Serve with Orange Cream Cheese Spread. ORANGE CREAM CHEESE SPREAD: 1 1/2 lb. cream cheese, softened 1 navel orange, with peel, cut into chunks 3-4 tbsp. confectioners sugar Using a food processor with steel blade, combine cream cheese, orange chunks, and sugar. Refrigerate for a few hours to blend the flavors. www.cooks.com Dutch Tart Weener Taart 2 C. flour 1 C. butter 1 C. sugar 3 eggs 1 t. lemon extract Make a batter of the above mixture. Pour into a buttered angel food pan in alternate layers with the following fruit mixture: 2 apples 1 peeled orange 5/8 C. water 1/2 C. sugar juice of 1 lemon Cook apples in water until done. Strain. Add sugar and lemon juice and orange pulp. Cook again for a few minutes. Then place in layers. Bake in moderate oven. http://www.pellatuliptime.com/historical-village/history/recipe/recipes.html Cranberry Cheddar Sandwich French Bread Cranberry Orange Relish (see recipe) Cheddar Cheese, shredded Cranberry Orange Relish 1 pound (4 cups) fresh Maine cranberries 2 oranges 2 cups sugar Wash the cranberries and chop them up in your food processor or hand grinder. Peel the oranges, remove the seeds, and put the rind and the orange pulp through the chopper or food processor, too. Mix together with the sugar and let stand for a few hours before serving. Toast slices of French bread. Butter the slices and then spread a layer of orange relish on each slices. Top with shredded cheddar cheese and broil in your oven until cheese is melted. This makes a delicious snack. Cranberry Fool Cranberry Orange Relish (see recipe) 1 pint whipping cream tsp. almond extract Cranberry Orange Relish 1 pound (4 cups) fresh Maine cranberries 2 oranges 2 cups sugar Wash the cranberries and chop them up in your food processor or hand grinder. Peel the oranges, remove the seeds, and put the rind and the orange pulp through the chopper or food processor, too. Mix together with the sugar and let stand for a few hours before serving. Add the almond extract to the cranberry orange relish. Whip the cream and gently fold into the cranberry orange mixture. Serve in small dishes. Serves 8 http://www.maine.gov/firstlady/blainehouse/recipes.html Orange, Almond, and Olive Oil Cake Ingredients: 2 small oranges 1 lemon 1 cup all-purpose flour 1 Tablespoon baking powder 4 eggs at room temperature 1/2 teaspoon salt 1 1/2 cups sugar 1 1/2 cups (6 ounces) almonds, toasted and finely chopped 2/3 cup olive oil some Confectioners' (powdered) sugar for dusting - Put the oranges and the lemon in a large pan and add enough water to cover them. Bring to a boil, then simmer and cook uncovered for 30 minutes. (That's the instant air-freshener aspect) - Drain and let cool so that you can handle them without burning yourself. - Cut the lemon in half and throw out the pulp and seeds. - Cut the orange in half and throw out the seeds (but not the pulp). - Put the citrus into a food processor/blender and chop it up finely, then set aside. -Preheat oven to 350 -Sift flour and baking powder together into a bowl and set aside. -In a large bowl, combine eggs and salt, beat until foamy. -Gradually beat in the sugar. -Gently fold in the flour mixture. -Stir in chopped citrus, almonds, and olive oil until just incorporated (The recipe book states here "Do not overmix.") -Pour the batter into a 10-inch springform pan. -Bake for about 1 hour and 15 minutes, or until center of cake is set (toothpick comes out clean.) -Let cool completely in pan on wire rack, then unmold, place on a serving plate, and dust the top with confectioners' sugar. http://www.thefreshloaf.com/node/74 Carol

I was surprised by the small yield a batch gave. The zucchini sure gets a lot smaller! Of course I did eat a few (many) when I was checking on them and turning them :) I did not get all the seeds removed on a few strips and they were very flimsy after cooking and were not even put onto the drying trays (ate them, too) Guess there are some reasons for my low yield in addition to the tremendous reduction in size from drying. I doubt anyone who eats the finished product would guess they are made from zucchini. I added a quarter teaspoon of citric acid to the sugar used near the end of the drying time. It made them a lot like the sour gummy treats you can buy. I'm sure these treats are not very nutritious, but it is fun to see how much the zucchini can be transformed with a few readily available ingredients.

Your description of the candy texture sounds very much like a candy that the Sun Harvest store carries, called "Halvah". But it is made with Sesame seeds. Finely ground, I think. I have done a Google search for Halvah recipes, but didn't find any made with peaunt butter. But I imagine you could substitute peanut butter for the Tahini or ground sesame seeds in one of the recipes for the sesame Halvah. I'll be watching this thread to see if anyone comes up with your recipe. I dearly love the Sesame Halvah, but don't indulge very often, it is quite rich, and very addictive! Rusty

This was my grandmother's recipe and now one of the gifts I make every year. I always get raves and requests for the recipe. After making them many times, I now use almost twice the amount of walnuts called for in the recipe, added 1 cup at a time, for a total of almost 4 cups. A lot of the syrup falls to the bottom of the pan anyway and may as well be used to coat additional nuts. Or, you might like a thicker coating of syrup, in which case use fewer nuts or the amount called for in the recipe. Experiment by adding each additional cup one at a time, but add them quickly before the syrup hardens. Oranged Walnuts (Makes 3 cups) * 1-1/2 C sugar * 1/4 C orange juice (if possible, use fresh squeezed) * 1/4 C water * 1 tsp grated orange zest * 2 C walnut halves Pour nuts into large mixing bowl. Sprinkle with orange zest. Combine sugar, orange juice, and water in saucepan; cook to softball stage (234F). Remove from heat. Pour over nuts, and quickly mix well until the syrup becomes cloudy and hard to stir. Quickly turn out onto waxed paper or buttered cookie sheet. Separate into small clusters with 2 forks. ------------------------------------------------------------------------------------ This is a wonderful cookie I discovered more than 10 years ago at the Epicurious Recipe Swap (formerly called Gails Recipe Swap). Last year I topped the center of each cookie with some of the chopped cranberries.... very festive and pretty. Cranberry Lemon Cookies (Makes 4-5 dozen) * 1/2 C butter * 1/2 C sugar * 1/3 C brown sugar * 1/2 tsp. lemon zest * 1 egg * 2 tsp. vanilla * 1 C flour * 1 tsp. baking powder * 1/2 tsp. cinnamon * 1-1/2 C chopped pecans (I use walnuts) * 1-1/2 C chopped fresh cranberries Cream butter, sugars, and lemon zest. Beat in egg and vanilla. Combine flour, baking powder and cinnamon. Gradually beat into butter mixture. Stir in nuts and cranberries. Drop by teaspoonfuls 2 inches apart on greased baking sheets (or cover baking sheet with parchment paper). Bake at 350F for 10 to 12 minutes, or until golden. Let cool slightly before removing to cooling racks. Frost when cool. ICING: Whisk together 1 C confectioners sugar, 2 Tbsp milk, and 1/4 tsp. lemon zest. Mix together well. Best if made ahead and chilled for at least one day in the refrigerator (see note). Drizzle or spread on cookies; allow to dry before storing cookies. NOTES: * Though our oven tends to run hot, these cookies seem to take 13-14 minutes to bake. Check after 12 minutes and add an extra minute or two if needed; they should just be golden brown. * Icing is best when made at least a day ahead of time. This gives the sugar time to absorb the milk, and lets the lemon zest impart a strong lemon flavor. * The original recipe did not give the amount of vanilla, so I guessed at 2 tsp.