There's nothing more wonderful than citrus punch at brunch! 

• 1 (1/2 gal.) carton orange juice (or 1 large can pineapple juice)
• 1 (1 liter) bottle grapefruit soda
• 1 C. cranberry juice 

Mix together and serve with an ice ring.
 

Ice ring
Arrange fresh cranberries and orange and lemon slices evenly around a ring mold. Pour grapefruit soda into the mold. Freeze completely before adding to the punch.
 

(Optional - substitute Champagne or Asti Spumante for the grapefruit soda for a more spirited punch!)

Orange makes this banana bread recipe extra special... thanks to Granny Close!

• 1/3 C. shortening
• 2/3 C. sugar
• 1 egg
• 3 ripe bananas, peeled and mashed
• 1/3 C. sour milk (make with milk and 1/2 tsp. of lemon juice or vinegar)
• 2 C. flour
• 1 tsp. baking soda
• zest of two oranges

Mix all igredients together. Pour into a large loaf pan and bake at 350 degrees for one hour, or until a toothpick inserted in the middle comes out clean. Let cool, then drizzle with the orange glaze.

Glaze

• 3 Tbsp. fresh orange juice
• 1/4 C + 2 Tbsp. powdered sugar

Mix together until smooth 

Fresh greens and strawberries... so fresh! Just the thing for an Easter brunch!

• 2 Tbsp. red wine vinegar
• 2 Tbsp. strawberry jam
• 1/3 C. oil
• 8 C. fresh spinach, stemmed and torn into pieces
• 1 C. fresh strawberries, sliced
• 1/4 C. thinly sliced red onion
• 3 kiwi fruit, peeled and sliced
• 1/4 C. toasted almonds
   

Combine vinegar, jam, and oil in a small bowl or blender and mix until smooth. In a large bowl, toss spinach and onions with half the strawberries, half the kiwi slices, and half the nuts with the dressing. Top with remaining strawberries, kiwi, and nuts. Serve immediately.