It's all about navels.

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In orchards bathed in golden light,
Where navel oranges shine so bright,
They hang like lanterns in the trees,
Nature's sweet, sun-kissed mysteries.

With navels snug, a secret kept,
Beneath their peels where zest is crept,
A burst of citrus, juicy, fine,
In each round treasure, nature's sign.

Their fragrance dances on the breeze,
As plump and sweet as you could please,
A taste that's pure, a tangy glee,
In navel oranges, zest set free.

So, peel them gently, savor slow,
Let nectar's symphony brightly flow,
In every bite, a sunlit day,
With navel oranges, joy's bouquet.

From orchard's heart to kitchen's grace,
In marmalade or fresh embrace,
These fruits of nature, love's delights,
In navel oranges, life ignites.

So cherish them with every peel,
Their flavor true, their zest ideal,
In orchards' care and sunny glows,
The navel oranges sweetly shows.

Fuzzy Navel Cheesecake 

CRUST
3/4 cup flour
1/4 cup butter or margarine -- softened
3 tbs sugar
1/2 tsp vanilla extract
2 large eggs

FILLING
3 pkg cream cheese -- (8 oz) softened
1/2 cup frozen orange juice concentrate -- thawed
3/4 cup sugar
1/4 cup sour cream
1/4 cup peach schnapps
5 tsp cornstarch
2 tsp lemon juice
3 large eggs
1 1/2 tsp vanilla extract

GLAZE
2/3 cup orange marmalade
3 tbs frozen orange juice concentrate -- thawed
1 1/2 tbs peach schnapps
1 1/2 tbs cornstarch
2 tsp lemon juice

COOKIE CRUST: In medium bowl, stir together flour and sugar. Add egg,      
butter and vanilla. Beat with electric mixer until well combined. With     
greased fingers press dough evenly onto bottom of greased 9" springform    
pan. Bake at 350 degrees for 12-15 minutes or til lightly browned. Remove  
from oven and set aside. (Can also use 8-oz. package refrigerated sugar    
cookie dough.)                                                             
                                                                           
FILLING: In large bowl combine first 4 ingredients. Beat with electric     
mixer until smooth. Add eggs and yolk, one at a time, beating well after   
each addition. Beat in orange juice, schnapps, lemon juice and vanilla.    
Pour mixture over the crust. Bake at 350 degrees for 15 minutes. Lower     
temperature to 200 degrees and bake for an additional hour and 10 minutes, 
or until center no longer looks shiny or wet. Remove cake from oven and run
 a knife around the edge of pan.                                           
Chill, uncovered, overnight.                                               
                                                                           
GLAZE: In small saucepan, combine all ingredients. Cook and stir until     
thickened and bubbly. Cook and stir 2 minutes more. Pour over cheesecake.  
Chill until serving time. Makes 12-18 servings.       

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