grainlady, using orange marmalade rather than cinnamon/sugar mix is a great idea and I'll definitely try that. I've seen the Fiori di Sicilia at the KAF site.... I have ordered quite a few different things from them, but never tried that. My mom taught me to add about 1/4 tsp orange extract to my sweet rolls and breads when I want that something extra, and I suspect it gives similar results. :) angelaid, the broiled ginger chicken sounds great! I would never have thought of mixing mayo w/ marmalade, and with that combo of ingredients it sounds like something we will really enjoy. I appreciate your notes too! Will definitely give that a try. I haven't made tempura in years, but will remember that dipping sauce if the need arises. Seagrass, thanks, we're coming into winter squash season so I'll try the marmalade w/ that. colleenoz, I've never heard of bread and butter pudding, so will have to look it up. dcarch, I seldom use/eat oranges and never cared for marmalade as a kid, so just don't think to use it. I made this batch for my mom and it's much better than the store-bought stuff I've tried. Thanks everyone for the terrific ideas! All very helpful!

Back in the days before fresh tomatoes were available all year round, my GGM would save some jars of home-canned tomatoes to make this dish on Easter so we still serve it with the Easter ham every year. TOMATO PUDDING 2 (1 lb.) cans stewed tomatoes 1 medium onion, halved and slivered 1 Tbsp. dark brown sugar 2 Tbsp. butter or margarine, divided 2 Tbsp. water 1 cup Pepperidge Farm herb-seasoned stuffing mix In saucepan, cook tomatoes, onion, sugar, and 1 Tbsp. butter over medium-high heat until liquid is reduced by half - 10 to 15 minutes. Pour into 1 1/2 quart casserole dish. Melt other tablespoon of butter with water; stir in stuffing mix. Spread topping over tomatoes and bake at 350 degrees for 30 to 40 minutes or until tomatoes are heated and topping is golden. Note: Dry bread cubes can be substituted for the stuffing mix. The tomato-onion mixture can be prepared ahead of time. Just donÂt add the topping until ready to bake.

@Mike_kaiser_gw. I tried to copy the best of the dude's chowhound info here: Ingredients: Ceresota AP - 95% - 175g Semolina - 5% - 10g Water - 46% - 85g Corn Oil - 19% - 35g Olive Oil- 4% - 7g Salt - less than 1/8 tsp Sugar - 1/4 tsp IDY - 1/4 tsp (Instant Dry Yeast) Tomatoes: I have 3 components to my tomatoes (sauce, crushed, and bigger chunks). The move has been ground breaking. You want to make sure all the water is out before applying to your deep dish though. This will probably require removing the excess "water" liquid 2-3 times. I also lightly season with salt and oregano. The buttery taste comes from corn oil. The correct recipe for authentic Chicago deep dish pizza depends on two factors: lots of Corn oil (3 Tablespoons:1 cup all-purpose flour) and a very short knead (mix 1 minute, knead 2 minutes). Then a long rise (4-6 hours at rom temperature). Use butter flavored Crisco in the pan. Here is the process. I use a bowl, whisk for dry ingredients and a spoon. Mix all dry ingredients minus the yeast. Add oil and mix in halfway with spoon then add in the water. (Helps to achieve flaking in the crust. The flour absorbs the oil instead of all the water and the water steams off in hot oven creating those flakes/layers.) Mix half way again and next sprinkle in the yeast. Mix again with your spoon until it all comes together. Then you need to hand mix it gently for about 1.5-2 mins (I use one hand for this). You want to make sure you get most of the clumps of oil incorporated into the dough. After your done cover and put into oven with the light on for 5 hrs. Add butter flavored crisco to pan. I went all the way up the sides. Place stone on 2nd rack and preheat to 425. Preheat stone for additional 45 mins. Place dough in pan and press it out. I only went 1 inch up side of my 2 inch pan. This is important because the thinner you make it the harder it gets. I believe mine to be the sweet spot as for thickness. Increase temp to 450F and bake for 28 mins. I put foil on top with about 10 to go to prevent cheese burning and removed foil for final 3 mins. Hint: The crust gets better as it cools down. I remove from pan after 5 mins and then wait another 10 mins before I cut it.

Kc, that is a wonderful gift to receive! :) Here is a link to many Satsuma recipes. Maybe you will find a few for inspiration. . https://www.yummly.com/recipes/satsuma?key=q9lkk8