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

There's no "quick fix" . You take the backs to an upholsterer and get new inserts made with a softer filling. My guess would be someone OVERSTUFFED the backs to re shape them. So it wouldn't look like a lumpy mess. If you feel brave, unzip, Cut the cover inside open and see how much poly wrap or fill has been jammed in, and remove some. Re stitch the inside cover closed. Do this at your own peril. : ) It is very difficult to make two cushion backs hold their shape for any length of time. A dog perching there.........someone throwing an arm over all the time. Even a cat can louse up the shape unless contantly fluffed and rotated and reversed.

I'm glad this popped back up, as I keep forgetting to post. All this talk about fruit jellies (I am not really a fan) and gumdrops (I kind of like them) made me think I HAD to have some. I was at Trader Joes to see if they might have gumdrops (I really detest orange and chocolate, so was not looking for those candies people recommended). I happened upon the most beautiful fruit jellies that look exactly like the Vermont Country Store jellies. I bought a carton and they are heavenly (did I say I'm not usually a fan?). Orange, lemon, grapefruit, something reddish pink, like strawberry or raspberry maybe? All are delicious. https://traderjoesfan.com/directory/2926/fruit-jellies/

These are reminiscent of Mexican Wedding Cakes, but with a nice buttery-pepperminty flavor. They are one of my personal favorites this time of year. PEPPERMINT SNOWBALL COOKIES (Originally from Betty Crocker) ¼ cup crushed peppermint hard candies ) Mix these for rolling ¼ cup powdered sugar ) after baking. 1 cup butter, softened 1/3 cup powdered sugar ¼ cup crushed peppermint hard candies (I use 1/3 cup) 1 teaspoon vanilla extract 2-1/4 cups Gold Medal all –purpose flour (I use only 2 cups) ¼ teaspoon salt Heat oven to 325 degrees. Mix ¼ cup crushed candies and ¼ cup powdered sugar for roling after baking. Set this aside and note that you may need or want more than this amount. Mix butter, 1/3 cup powdered sugar, ¼ cup (or 1/3 cup) crushed candies and the vanilla in medium bowl. Stir in flour and salt. Shape dough by level measuring tablespoonsful into balls. Place about 2 inches apart on ungreased cookie sheet. Bake 12-15 minutes or until set but not brown. Immediately remove from cookie sheet and roll in reserved candy mixture. Cool completely on wire rack. Roll in candy mixture again. Notes: The hardest part is unwrapping all the canes. I put the unwrapped candy canes into a 1 quart freezer bag, then break them up using a metal mallet on an acrylic cutting board. Once they’re broken up a bit you could use a food processor. I make the balls about 1” in diameter, less than the called-for 1 tablespoon, because they expand slightly when baking. I dip each cookie ball into crushed candy before putting it on the cookie sheet.