Title: Citrus desserts and cookies
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Permanent Link: http://ufdc.ufl.edu/UF00067884/00003
 Material Information
Title: Citrus desserts and cookies
Physical Description: Book
Publisher: University of Florida, Agricultural Extension Service,
 Record Information
Bibliographic ID: UF00067884
Volume ID: VID00003
Source Institution: University of Florida
Holding Location: University of Florida
Rights Management: All rights reserved by the source institution and holding location.
Resource Identifier: 03557754 - OCLC

Full Text



May 1962


liar 231

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(Acts of May 8 and June 30, 1914)
Agricultural Extension Service, University of Florida,
Florida State University and United States Department of Agriculture. Cooperating
M. O. Watkins, Director


Citrus Desserts and Cookies

Citrus desserts are a welcome finish to any meal, whether
ts for company or for the family. They are full of food value
nd flavor and easy to make.

1 grapefruit, sectioned 2 tablespoons sugar
2 oranges, sectioned 4 sprigs mint
% cup shredded coconut
Alternate layers of mixed grapefruit and orange sections with
-oconut. Sprinkle each layer lightly with sugar. Chill in re-
frigerator one h6ur before serving. Garnish with mint. 4
Servings. (May use 2 additional oranges and omit grapefruit.)

Fruit Cups-Dessert or First Course
Combine grapefruit sections with sliced bananas and diced
ipple (leave red peel on for color contrast).
Try grapefruit and orange sections with finely cut dates and
shredded coconut.
Grapefruit sections combine well with diced avocado and
.hopped pimiento for a different appetizer.
Combine grapefruit sections with sliced strawberries or top
grapefruitt sections with orange or lime sherbet. Garnish with
nint sprigs for a popular, easy dessert.

Fruit Cup Deluxe
3 oranges 1 cup pineapple chunks
14 cup honey % cup shredded coconut
2 bananas
Section oranges. Add sliced bananas and pineapple. Add
loney, mix gently. Spoon into 6 serving dishes and top each
vith shredded coconut.
Orange Snow
1 tablespoon gelatin 1 cup orange juice
1 cup cold water 3 medium oranges, sectioned
%4 cup hot water 1 tablespoon lime juice
% cup sugar 2 egg whites, beaten until
Y4 teaspoon salt stiff
Soften gelatin in cold water. Add hot water and stir until
lissolved. Add sugar, salt, fruit juices and fruit sections cut
nto small pieces; mix thoroughly. Cool. When mixture begins
,o thicken, beat until frothy. Fold in stiffly beaten egg whites.
uurn into mold that has been rinsed in cold water. Chill until

firm. Unmold and garnish with orange slices and strawberries
6 servings.
Orange Custard
2 cups milk 1 teaspoon butter
2 eggs, beaten % teaspoon salt
1 cup sugar 2 tablespoons lime juice
2 tablespoons cornstarch 6 oranges, sectioned
Mix sugar and cornstarch and add cold milk. Add beat(
eggs. Cook over hot water until thick. Remove from hea
Add butter, salt and lime juice. Cool. Place orange section
in sherbet glasses. Pour custard over oranges and top wil
whipped cream. 6 servings.

Orange Tapioca
1% cups water 1 teaspoon grated or finely
% cup sugar chopped orange rind
1A teaspoon salt % cup evaporated milk, the
% cup quick-cooking tapioca oughly chilled
1 cup orange juice (or other 2 teaspoons lime juice
Bring water, sugar and salt to a boil in top of double boile
Add tapioca and bring to brisk boil, stirring constantly. Plai
over boiling water and cook 5 minutes longer, stirring occasion
ally. Cool. Add orange juice and rind. When mixture is col
whip the chilled milk, add lime juice and fold into the puddin
Yield: 8 servings.
Orange Bread Pudding
3 slices stale bread 1% cups milk
2 eggs 1 cup orange juice
% cup sugar 1 teaspoon grated or finely
1/ teaspoon salt chopped orange rind
Cut bread in small cubes or break into small pieces. Plai
in buttered baking dish. Beat eggs. Add sugar, salt and mi
to eggs. Stir in orange juice and rind. Pour mixture over brea
Bake in a moderate oven (3500F.) until set, about 45 minute
Yield: 6 to 8 servings.

Orange Dumplings
2 tablespoons butter or mar- 1% teaspoons baking powder
garine % teaspoon salt
% cup sugar % cup milk
1% cups sifted all purpose flour
Cream butter and sugar. Sift together flour, baking powd,
and salt. Add to creamed mixture in three portions alternate
with milk in two portions, stirring after each addition. Dr<
by spoonfuls into hot sauce. Bake in a moderate oven, 3750

20 to 25 minutes. Serve topped with whipped cream and a
maraschino cherry for color. 8 to 10 servings.
1 tablespoon butter or mar- 2 cups fresh orange juice
garine % teaspoon grated orange rind
1 cup sugar 1% cups boiling water
Combine all ingredients. Boil 10 minutes. Pour into a shal-
low baking pan, 12 x 8 x 2 inches.

Grapefruit Alaska
Cut grapefruit in half, and using scissors cut out more of
the core than usual; remove all seeds. Cut around each section
to loosen, sprinkle with a little sugar and chill thoroughly. When
ready to serve, put a scoop of mint, vanilla or other ice cream
in center cavity of each grapefruit half, cover completely with
meringue, place on baking sheet and bake in a hot oven (4500F.)
about 5 minutes; then place under broiler for 1 minute to brown
meringue, and serve immediately. Allow 1/2 grapefruit per
3 egg whites 6 tablespoons sugar
% teaspoon salt 1 teaspoon vanilla
Beat egg whites until foamy, add salt and beat until stiff, but
not dry. Gradually beat in sugar until stiff and glossy. Stir
in vanilla. Makes 6 Alaskas.

Citrus Dessert Tray
2 grapefruit (one pink, if 1/ pound sharp cheese
possible) 14 pound Swiss cheese
2 oranges 1/4 pound crisp crackers
6 tangerines Mint
Wash fruit, section grapefruit. Peel and cut oranges into
6 slices each. With a sharp paring knife cut peel of tangerine
from top down to 1/4 inch from stem and into six sections. Be
careful not to cut too far down. Pull "petals" of peel up and
fold in under fruit. Gently separate sections and place whole
fruit on tray or large plate. Arrange grapefruit sections and
orange slices on same tray. Cube cheeses and place on tray.
Garnish with mint. Pass crisp crackers separately. Serves 6
to 8.

Orange Ripple Sherbet

1/ cup cold water
1 envelope unflavored gelatin
1% cups light corn syrup
2 cups milk

1 6-ounce can orange conce
trate (thawed)
1 6-ounce package semiswe
chocolate bits
2 tablespoons salad oil

Soften gelatin in cold water, heat to melt. Add syrup, mi
and undiluted concentrate. Blend. Pour into tray and free:
until just frozen. Melt chocolate bits over hot water, add salt
oil and beat.
Beat frozen mixture in a chilled bowl until smooth, but n,
melted. Return to tray and quickly drizzle in chocolate. St
to ripple and return to coldest part of freezing unit. Free:
until firm. Serve in chilled sherbet dishes. For plain sherbE
omit chocolate and salad oil. Serves 8.

Quick Orange Pudding

1 package instant vanilla
pudding mix (requires no
2 cups orange juice (fresh,
frozen or canned)

1 cup cream for. whipping
% cup orange sections
(if desired)
1 teaspoon grated orange ri:

Follow directions on package for mixing, using orange jui<
in place of milk. Add sections and rind. Spoon into servir
dishes. Chill. Before serving, top with whipped cream. Serve
4 to 6.
Tangerine Ice Suckers

1 6-ounce can tangerine con-

16 to 18 paper sucker sticks

Dilute concentrate and pour into a "quick-cube release" i(
tray. Place in freezing area and set temperature control f(
fast freezing. When partially frozen, insert sticks. Finis
freezing. When completely frozen remove from tray and plat
in plastic bag. Seal with rubber band and keep in freezing un
until used.

Raisin-Orange Pudding

% cup orange juice
cup sugar
1 large orange rind and pulp
%Y cup raisins
1 cup granulated sugar

% cup margarine
1 egg
1 cup sour milk
2 cups flour
% teaspoon soda

Mix orange juice and sugar. Set aside for glaze. Grind rin
and pulp of orange with raisins. Mix 1 cup sugar, margarine

egg and sour milk. Beat well, using electric mixer if desired.
Add ground orange and raisins. Sift flour and soda. Stir into
egg-orange mixture. Turn into a greased and floured 8 x 11 inch
pan. Bake at 350 F. for 40 to 50 minutes or until done. Pour
glaze over pudding when it comes from oven. Serve hot or cold,
garnished with whipped cream.

Orange Crisps

(4 to 5 dozen)

1 cup butter
1 cup sugar
1 egg
Grated rind of 1 lemon
Grated rind of 1 orange

3 cups sifted flour
3 tablespoons orange juice
Y4 teaspoon soda
%/ teaspoon baking powder

Cream butter, add sugar. Mix well. Beat in egg and orange
juice. Sift dry ingredients together. Add to egg-sugar mixture.
Add grated rind. Blend well. Shape in rolls and chill. Slice
in 1/8 inch thick slices and bake at 3750F. until crisp. May be
forced through a cookie press if desired.

Orange-Pecan Cookies
(5 dozen)

1% cups fat
% cup brown sugar
%, cup granulated sugar
1 large egg, unbeaten
% cup chopped nuts
1A cup grated orange rind

'/ cup orange juice
4 cups flour, plus 2 table-
% teaspoon soda
/4 teaspoon salt

Combine shortening and sugar. Add egg, salt, grated rind
and juice. Beat well. Sift soda and flour together. Add to
the mixture and blend well. Add nuts. Shape into rolls 2 inches
across. Wrap in waxed paper and chill several hours. Slice 14
inch thick. Bake at 4000F. 8 to 10 minutes.

Lemon Thins
(6 to 7 dozen)

1 cup butter
% cup sugar
% cup brown sugar
2 tablespoons Florida lemon

1 teaspoon grated Florida
lemon rind
3 to 3'% cups sifted flour*
1 egg
1 teaspoon salt
%A teaspoon soda

Three cups of flour should be enough, but if dough spreads too much
in oven, add 1/ cup of flour to remainder of the dough.

Cream butter and sugar. Add lemon juice, rind and egg
Beat. Sift dry ingredients, add to egg mixture. Put through
cookie press on ungreased cookie sheet. Or they may b
dropped by teaspoonfuls and pressed flat with a glass or fork
Bake 400 F. for 12 minutes.


Bulletin, Florida's Favorite Recipes for Citrus Fruits, written by Floridl
Agricultural Extension Service, printed by Florida Citrus Cor
Source: Bulletin 167, Using Florida Citrus Fruits, 1958. Agricultural Ex
tension Service, Gainesville, Florida.

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