Tangerine Whip
Juice 1 Dancy Tangerine
2 tablespoons sugar
1 egg
1 pint cream
2 tablespoons grated coconut
Grated rind of tangerine
Mix sugar and coconut with tangerine juice and grated rind.
Whip the cream and beat the mixture into it.
Refrigerate.
Serve chilled.
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Valencia Orange Oatmeal Cookies
1 cup butter, room temperature
1½ cups sugar
2 large eggs
2 teaspoon orange zest
¼ cup Valencia orange juice
2½ cups flour
1 cup regular rolled oats
2 teaspoon baking powder
¼ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
Cream butter and eggs.
Add eggs, zest, juice.
Mix flour, oats, baking powder and spices.
Add to butter mixture and blend.
Drop spoonfuls on cookie sheets and bake about 12 minutes.
Cool and store in covered container.
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Orange Cake with Orange Frosting
CAKE:
½ cup butter, 3 eggs
½ cup Lane Late navel orange juice
1½ teaspoon baking powder
1½ cup flour, 1 cup sugar
2 tablespoons orange zest
FROSTING:
1/3 cup butter
2½ cups powdered sugar
1/3 cup Lane Late navel orange juice
Zest from 1 orange
Cream butter and sugar.
Add beaten eggs, grated orange rind.
Beat in orange juice and flour which has been sifted with the baking powder.
Bake in 9 x 9 pan at 350° for 30 min.
Cool cake.
Frosting: Cream butter, beat in sugar gradually with juice and zest.
Spread over cake.
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Calamondin Pudding Cake
¼ cup flour
1 cup sugar
¼ teaspoon salt
¼ cup calamondin juice
½ teaspoon grated peel
2 egg yolks, beaten well
1 cup cream
2 egg whites, stiffly beaten
Sift flour, sugar and salt.
Add calamondin juice, peel, yolk and cream.
Fold in egg whites.
Pour into 1 quart baking dish.
Set in pan of hot water, 1 inch deep.
Bake at 350° for 50 minutes.
Serve with whipped cream.
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Key Lime Pie
½ cup of Mexican Lime juice
4 egg yolks
6 egg whites
¼ cup sugar
1 can sweet condensed milk
½ teaspoon cream of tartar
Pinch of salt
Baked 9" pie shell
Beat egg yolks well, blend in milk, slowly add lime juice and salt and then mix well.
Beat egg whites with cream of tartar until foamy.
Add sugar gradually until peaks form.
Fold ¾ cup of egg whites into lime filling.
Pour into pie shell.
Cover filling completely with meringue.
Bake at 325° until brown.
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Pink Grapefruit Sorbet
2 cups sugar
1 cup water
½ cup fresh squeezed Star Ruby grapefruit juice
1 tablespoon lemon zest
Combine sugar and water in saucepan and bring to boil, stirring until sugar dissolves.
Cool.
Combine about 1½ cups sugar syrup and grapefruit.
Taste and add more syrup if desired.
Add lemon zest.
Refrigerate until cool.
Churn in an ice cream maker.
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Colorful Blood Orange Sorbet
2 cups sugar
1 cup water
2 cups Sanquinelli blood orange juice
2 tablespoons Sanquinelli blood orange zest
Mix sugar and water.
Dissolve over medium heat.
Boil for 5 minutes, cool.
Combine orange juice and zest.
Gradually add sugar syrup to taste.
Refrigerate until cool.
Churn in an ice cream maker.
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Mandarin Raisin Bread
2 cups raisins
2 cups sugar
2 tablespoons shortening
2 eggs, beaten
4 cups flour
½ teaspoon salt
½ teaspoon soda
1½ teaspoon baking powder
1 teaspoon vanilla
Chopped nuts
2 Kinnow mandarins
Cream sugar and shortening.
Stir in eggs.
Sift dry ingredients.
Add raisins, ¼ cup thin slices of peel, vanilla and nuts.
Add enough boiling water to mandarin juice to make 2 cups.
Sir into batter.
Shape into 2 loaves.
Bake in 350° oven for 40 min.
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Mandarin Date Nut Bread
1 cup Fremont mandarin juice
1 cup dates, chopped
2 tablespoons butter, softened
1 egg, beaten
1 teaspoon vanilla
2 cups sifted flour
¼ teaspoon salt
1 teaspoon baking powder
½ teaspoon soda
1 cup sugar
½ cup chopped walnuts
Cream butter and eggs.
Add mandarin juice.
Add dates, nuts and vanilla.
Add flour sifted with salt, baking powder, soda and sugar.
Beat well.
Bake in greased loaf pan at 350° for 55 minutes.
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Mandarin Custard
1 cup sugar
5 egg yolks
6 tablespoons flour
2 cups cream
3 tablespoons mandarin zest
3 tablespoons strained fresh W. Murcott mandarin juice
Whisk sugar and egg yolks in bowl.
Add flour gradually.
Bring milk and cream to boil.
Add slowly to sugar and eggs.
While stirring, bring to boil.
On low heat cook about 3 minutes until thick.
Pour into bowl and stir in zest and juice.
Cover with plastic wrap and chill.
Serve with fresh fruit.
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Candied Buddha's Fingers
Ripe yellow Buddha's Hand citron
4 cups sugar
2 cups water
½ cup corn syrup
1 Meyer lemon
Drain and slice in long ¼ strips preserving finger shape.
Cover strips with water and bring to boil.
Cook 15-20 minutes at gentle boil.
Cool and pat dry.
Put water, 3 cups sugar and corn syrup in heavy pan, bring to boil.
Add fruit slices and lemon juice, return to boil.
Cook until transparent.
Cool slightly, roll strips in 1 cup sugar, coat evenly.
Dry thoroughly on wax paper and store in air tight container.
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Mexican Sweet Lime Granita
½ cup sugar
1 cup water
3 cups fresh squeezed juice of Mexican Sweet lime
½ cup of Mexican Sweet lime zest
Combine sugar and water in a sauce pan.
Bring to gentle boil for 2 minutes.
Remove from heat.
Mix 1 cup of syrup with the zest and chill.
Mix lime juice with syrup.
Pour into a shallow glass pan.
Freeze 2-3 hours, stirring every ½ hour to break up crystals.
Serve immediately.
Yield one quart.
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Hot Spiced Marsh Grapefruit
2 large Marsh grapefruit, cut in half and sectioned
1 tablespoon melted butter
1 tablespoon sugar
¼ teaspoon ginger
¼ teaspoon allspice
½ teaspoon cinnamon
Preheat broiler.
Brush grapefruit with butter.
Sprinkle with sugar and spices.
Place on baking sheet and broil until bubbly about 5-10 minutes.
Serve immediately.
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