preheat the oven to 350 degrees f', 'grease and flour 6 individual serving baking molds , such as the flexible non stick 100 percent silicone molds', 'cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for about 5 minutes , or until light and fluffy', 'add the eggs , 1 at a time , then the orange zest', 'sift together 1 1 / 2 cups flour , the baking powder , baking soda , and salt in a large bowl', 'in another bowl , combine the orange juice , buttermilk , and vanilla', 'add the flour and buttermilk mixtures alternately in thirds to the creamed butter , beginning and ending with the flour', 'toss the chocolate chunks with 1 tablespoon flour and add to the batter', 'pour into the pans , smooth the tops , and bake for 30 minutes , until a cake tester comes out clean', 'let the cakes cool in the molds on a wire rack for 10 minutes', 'meanwhile , make the syrup', 'in a small saucepan over medium-low heat , cook the sugar with the orange juice until the sugar dissolves', 'remove the cake from the pans , put them on a rack over a tray , and spoon the orange syrup over the cakes', 'allow the cakes to cool completely', 'for the ganache , melt the chocolate , heavy cream , and coffee in the top of a double boiler over simmering water until smooth and warm , stirring occasionally', 'drizzle over the top of the cakes'

whisk together the mayonnaise , mustards , horseradish , sour cream , and salt in a small bowl'

combine the orange juice , lime juice , strawberries , and banana in a blender and process until smooth', 'refrigerate until cold', 'cook time does not include refrigeration time for chilling'

preheat oven to 350', 'butter and flour 2 loaf pans', 'cream butter and 2 cups of sugar in a bowl', 'mix in eggs , one at a time', 'add zest', 'sift flour , baking powder , baking soda and salt together', 'in another bowl mix 1 / 4 cup orange juice , buttermilk and vanilla', 'add flour and buttermilk mixture aternately to the batter , beginning and ending with flour', 'divide between 2 pans and smooth the tops', 'bake for 45 minutes or until tester comes out clean', 'cool for 10 minutes', 'make syrup while cake is baking', 'syrup consists of remaining 1 / 2 cup sugar and 1 / 2 cup orange juice', 'cooks these two together over low heat till the sugar is desolved', 'spoon over cakes and then allow them to cool completely', you may glaze these cakes with a simple glaze but i don't usually]

preheat oven to 350', 'butter and flour an 11 x 17 pan', 'in a heat-proof medium bowl set over a saucepan of simmering water , heat butter , chocolate chips and unsweetened chocolate until melted and smooth', 'allow to cool slightly', 'in a large bowl , whisk eggs , coffee , vanilla and sugar', 'blend chocolate mixture into egg mixture', 'cool to room temperature', 'in a medium bowl , sift together one cup flour , baking powder and salt', 'add flour mixture to chocolate mixture', 'in a small bowl , stir oreos and remaining 1 / 4 cup flour', 'add oreo mixture to chocolate mixture', 'pour batter into baking pan and smooth top with a rubber spatula', 'bake 35 minutes or until a toothpick inserted 3-inches from center comes out clean', 'do not overbake', 'allow to cool', 'refrigerate , tightly wrapped , until cold', 'cut into squares', 'share them with your friends and they will be forever indebted to you !'

preheat oven to 400 degrees', 'place the zest and juice of the oranges and lemon in a large bowl', 'peel , quarter and core the apples and toss them in the juice', 'pour the apples , reserved apple peel and juice into a nonreactive dutch oven or enameled iron pot', 'add the brown sugar , butter , cinnamon and allspice and cover the pot', 'bake for 1 hour or until all the apples are soft', 'remove and discard the red apple peel', 'mix with a whisk until smooth and serve warm or at room temperature'