Group Title: Citrus desserts and cookies
Title: Citrus breads
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 Material Information
Title: Citrus breads
Physical Description: Book
Publisher: University of Florida, Agricultural Extension Service,
 Record Information
Bibliographic ID: UF00067884
Volume ID: VID00004
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

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TRUS FRUITS


CITRUS BREADS


May 1962


UNIVERSITY OF FLORIDA
;RICULTURAL EXTENSION SERVICE
GAINESVILLE, FLORIDA


ar 232










































































COOPERATIVE EXTENSION WORK IN AGRICULTURE AND HOME ECONOMICS
(Acts of May 8 and Jtne 30, 1914)
Agricultural Extension Service, University of Florida,
Florida State University and United States Department of Agriculture, Cooperatin,
M. O. Watkins, Director

2








Breads Made with Citrus

Breads made from citrus furnish a new flavor treat to any
neal. Moist and of delicate flavor, they provide mealtime or
ea time variety that can establish any hostess as one who serves
he unusual best.

Orange French Toast
1 egg 3 slices bread
1/4 cup orange juice butter or margarine
1 teaspoon lemon juice 2 oranges, sliced or sectioned
1/ cup granulated sugar powdered sugar
1% teaspoons grated orange
rind
Beat egg. Add orange and lemon juice and beat again. Add
;ugar and grated orange rind; mix thoroughly. Cut slices of
)read in half or in any desired shape. Dip in egg mixture. Fry
n butter or margarine until golden brown. Place orange slices
>r sections on each slice of toast. Sprinkle with powdered sugar.
Serve at once. 2 servings.

Orange Muffins
% cup coarsely grated orange 1 egg, well-beaten
rind 2 cups sifted flour
% cup sugar 2 teaspoons baking powder
/4 cup water % teaspoon salt
4 tablespoons salad oil % teaspoon soda
1 cup orange juice 4 tablespoons sugar
Combine sugar, water and rind in a saucepan. Cook slowly
for five minutes, stirring. Remove from heat; add salad oil.
kdd orange juice and beaten egg. Sift flour, baking powder,
ialt, soda and sugar together. Add orange mixture; stir just
enough to moisten ingredients. Batter should be lumpy. Fill
easedd muffin pans 2/3 full, handling the batter as little as pos-
lible. Bake in hot oven, 425F., 20 to 25 minutes. Serve while
lot. Makes 16 muffins.

Orange Fritters
2 medium sized oranges, peel- % tablespoon melted butter
ed, sliced Ya-inch thick % cup sifted flour
and sprinkled with sugar % teaspoon baking powder
1 egg, beaten well 1 teaspoon sugar
/4 cup milk 1V teaspoon salt
Mix beaten egg, milk and melted butter. Sift flour, baking
)owder, sugar and salt together. Stir into liquid. Dip orange
slices in batter. Fry in deep fat at medium temperature. Serve
vith orange syrup Makes 4 servings.







Raised Orange Bread
1 package yeast % cup sugar
% cup lukewarm water % teaspoon salt
% cup lukewarm orange juice 4 tablespoons grated oranj
4 cups sifted flour rind
3 tablespoons salad oil
Dissolve yeast in lukewarm water; add lukewarm orar
juice, grated rind, salt, salad oil and sugar. Add 2 cups flo
Beat until smooth. Cover. Set in warm place, free from dra
and let rise until light, about 11/2 hours. When light, add rema
ing flour, or enough to make soft dough. Knead lightly. Place
well-greased bowl; cover. Set in warm place, free from dra
Let rise until doubled in bulk, about 11/2 hours. Shape ii
loaves; place in well-greased pans to half fill. Cover. Let r
again until double in bulk (about 1 hour). Bake in moder,
oven at 4000F., about 15 minutes, reduce temperature to 375'
for 30 minutes. Makes two small loaves or one large loaf.

Orange Nut Bread
3 cups flour 1 egg slightly beaten
4 teaspoons baking powder %a cup orange rind, grated
% teaspoon salt 1 cup orange juice
1 cup sugar % cup melted shortening o
% cup chopped pecans salad oil
Sift flour, measure, add baking powder, salt and sugar. S
together. Add pecans. Mix orange juice, rind, melted short
ing and egg; beat. Pour into dry ingredients and mix just
moisten. Do not beat. Turn into greased loaf pan 91/2 x 51/2 x
Bake in moderate oven 3500F. about one hour or until do
Remove from pan.. Cool. Slices better on second day. Delicic
served with cream cheese.

Glaced Orange Rolls
1 package yeast 1 cup orange juice (fresh
'4 cup lukewarm water frozen)
1 cup sugar 1 egg beaten
%1 cup salad oil 4 cups flour
1 teaspoon salt
Sprinkle yeast over warm water. Set aside 10 minutes. 1\
sugar, salad oil, salt and orange juice. Add 2 cups flour a
beat smooth. Add egg to yeast. Beat. Add to batter. Grn
ually add remainder of flour to make a soft dough. Turn
lightly floured board and knead smooth. Place in greased bo
grease top of dough. Cover, let rise until double in bulk. Pur
down. Let dough rest 10 minutes, shape into rolls of desil
shape. Place on greased pans. Let rise until double in bu
Bake at 4000F. for 15 minutes. (2 dozen medium rolls.) Brt
with orange glace.








Orange Glacd
1 cup confectioners' sugar 1 teaspoon grated orange
2 tablespoons orange juice* rind
Mix together. With a pastry brush spread on rolls as they
come from the oven.

Grapefruit Biscuits
3 cups sifted plain flour %/ cup shortening
1 teaspoon salt % cup strained grapefruit
3 teaspoons sugar juice
% teaspoon soda 1/ cup evaporated milk, un-
3 teaspoons baking powder diluted
Sift flour, salt, sugar, soda and baking powder together. Cut
or rub in shortening until well blended. Mix grapefruit juice
and milk. Add to dry ingredients, using just enough to make
dough soft but not sticky. Turn dough onto a lightly floured
board and knead a few strokes. Roll or pat to 1/8 inch thickness.
Cut into small biscuits. Place on a baking sheet. Bake in a
very hot oven (475 F.) 15 minutes. Serve hot with butter and
orange marmalade. 24 biscuits.

Orange Coffee Cake
Batter
2 cups sifted all-purpose flour 3 teaspoons grated orange
4 teaspoon salt rind
% cup sugar 4 tablespoons salad oil
4 teaspoons baking powder 1 egg, beaten
1 cup orange juice
Sift flour with salt, sugar and baking powder. Blend in orange
rind. Mix egg and salad oil with orange juice. Pour into dry
ingredients and mix just to moisten, do not beat. Spread dough
in well greased 9-inch round cake pan and cover top with the
crumb mixture. Bake in a hot oven, 4500F., 20 minutes or until
brown. When done let set for 5 minutes then remove from pan.
Cover top with icing. Arrange 1 cup drained orange sections
over top. Serve hot. 6 to 8 servings.
Crumb Topping
% cup sifted all purpose flour 1 tablespoon orange juice
cup brown sugar 2 teaspoons grated orange
1 tablespoon melted butter or rind
shortening % teaspoon cinnamon
Mix all ingredients together.



If fresh citrus is not available use 2 tablespoons undiluted orange
concentrate which has been thawed.








Icing
2% cups sifted confectioners'
sugar
2 tablespoons lime juice
Mix together until smooth.


1 tablespoon water or enouE
to make spreading easy


Orange Suzettes
1 cup flour 1 teaspoon grated orange
'/ cup powdered sugar rind
% teaspoon salt 2 eggs
1 cup milk Orange syrup
Sift flour; measure, add sugar and salt; sift again. Add mil
and stir until smooth. Add orange rind and well-beaten egl
Drop batter by spoonfuls on lightly greased griddle, makir
each pancake about 5 inches in diameter. Brown lightly, tui
and brown other side. Immediately roll up like a jelly ro:
Just before serving, place rolled pancakes in orange syrup, r
heat and baste until thoroughly moistened. Serve hot with h4
orange syrup poured over. Garnish with whipped cream if d
sired. 'Makes about 14 suzettes.

Orange Syrup


% cup Florida orange juice
1 cup sugar


1 tablespoon grated orange
rind


Combine orange juice, sugar and rind in small saucepan
stir over low heat until sugar is dissolved. Cook for 5 minute

Tangerine Nut Muffins


2 cups flour
2 teaspoons baking powder
% cup sugar
4 teaspoon salt
4 tablespoons salad oil


1 egg
1 cup tangerine juice (froze
and diluted)
% cup chopped walnuts or
pecans


Sift flour; measure; add baking powder, sugar, salt and sil
again. Add chopped nuts. Beat egg, add salad oil and tangerir
juice. Add to flour mixture and stir only until all the dry ii
gredients are moistened. Fill greased muffin pans 2/3 full an
bake in a hot oven (4250F.) for 30 minutes. Serve hot wit
tangerine marmalade. Makes 12 muffins.

Orange Juice Gems


14 cup butter or margarine
% cup sugar
1 egg
1 tablespoon grated orange
rind
% cup chopped pecans


1%4 cups sifted cake flour
'4 teaspoon salt
1 teaspoon baking powder
%4 teaspoon soda
% cup orange juice








Cream butter, add sugar gradually, blending thoroughly after
ach addition. Beat in egg. Stir in orange rind and pecans.
ift together flour, salt,; baking powder and soda. Add dry
igredients alternately with orange juice, mixing well but
quickly. Fill greased 2-inch muffin pans 2/3 full. Bake in moder-
te oven (375F.) 20 to 25 minutes. Remove from pan; cool.
nsert fork into cupcake and dip in orange syrup, strike fork
against edge of pan to allow excess syrup to drop off. Place on
ack to cool. Yield: About 22 gems.
Marmalade Filled Rolls
Use a hot roll mix. When raised and ready to roll out for
aping follow these directions. Roll out to a narrow sheet 1/4
ich in thickness. Spread generously with butter and cala-
ondin marmalade. Roll up like a jelly roll. Seal edges. Cut
one inch slices. Place cut sides down in greased muffin pan.
,et rise until double in size. Bake at 3500F., 15 minutes or until
rown. Remove from pans at once. Brush with orange juice
nd confectioners' sugar icing to add flavor and attractiveness.
1/2 dozen medium rolls.




















REFERENCES

bulletin, Florida's Favorite Recipes for Citrus Fruits, written by Florida
Agricultural Extension Service, printed by Florida Citrus Com-
sion.
source: Bulletin 167, Using Florida Citrus Fruits, 1958. Agricultural Ex-
tension Service, Gainesville, Florida.




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