Florida Key Limeade
Ingredients:
1 cup Key Lime Juice
1 1/2 cups Sugar
10 cups Water
Directions:
Mix ingredients, pre-chill, and serve.
Makes 3/4 gallon.
*18-24 Key Limes = 1 cup of juice
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Easy Showcase Key Lime
Pie
A Truly Impressive Masterpiece!
Filling:
3/4 cup juice (25-30 limes)
1 tsp. grated rind (best from a green Lime)
1 (14 oz.) can sweetened condensed milk
3 eggs
1 Pillsbury ready made frozen Pet-Ritz Pie Crust
While only very lightly browning pie crust, separate egg yolks
from the whites (keep the whites for the Meringue). Blend juice,
rind, and sweetened condensed milk. Pour filling into slightly
browned crust. Lightly coat edge of pastry with filling to delay
browning of pastry edge. Bake at 300 degrees F (149 degrees C)
for 15-20 minutes or until filling is firm. While pie is cooking
prepare meringue.
Meringue:
3 egg whites
1/4 tsp. cream of tartar
1/2 tsp. liquid vanilla extract
5 Tbs. of sugar (a little less than 1/3 cup)
Using an electric hand mixer beat cream of tartar, egg whites
and vanilla on medium for 2-3 minutes or until fluffy. Gradually
add sugar (1 Tbs.. at a time) beating on High speed for about
4 minutes until glossy peaks can be formed. Add to pie carefully
sealing to edge of pastry to prevent shrinkage. Bake at 300 degrees
F for 10-15 minutes or until desired color is reached.
Helpful Hints:
Initially only lightly brown pie crust before filling is added
to allow for additional heating required to thicken filling and
then brown meringue! Otherwise, the edge of the pastry will become
overcooked.
Add meringue with a spoon. Don't smooth the meringue like icing
on a cake but rather lift the spoon on its edge up from the top
of the pie in a swirling motion to create the traditional points
and peaks in good meringue. Once the meringue begins to brown
it changes color rapidly so keep an eye on your masterpiece!
*18-24 Key Limes = 1 cup of juice
WE SHIP LIMES DIRECT TO YOU (Nov. & Dec.)
CALL (800) 2 C I T R U S - OR ORDER ONLINE.
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Broiled Grapefruit
Ingredients:
2 Grapefruits
4 Tbs. Honey
1 tsp. cinnamon
Butter
Directions:
Slice grapefruit in half. Remove center core from each and loosen
sections from outer membrane. Drizzle a tsp. of honey on each
half and sprinkle with 1/4 of the cinnamon. Place a sliver of
butter on each. Place on broiler pan 3 inches from heat. Broil
10-15 minutes.
From: Sparkling Citrus Recipes, Bear Wallow Books
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Orange Milk Shake
Ingredients:
2 1/2 cups cold milk
1 pint orange sherbet, softened
2 Tbs. sugar
2 seedless oranges, peeled, quartered
1/2 tsp. vanilla
Directions:
Place ingredients in a blender and blend until smooth and frothy.
Serve in tall chilled glasses.
From: Sparkling Citrus Recipes, Bear Wallow Books
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Key Lime Mai Tai
Ingredients:
1 1/2 ounces Rum
1/2 ounce Key Lime juice
1/2 ounce almond syrup
1 1/2 tsp. sugar
2 ounces fresh orange juice
Dash of grenadine
Directions:
Place all ingredients in a blender, shaker, or food processor.
Cover and process or strain over ice in a tall glass. Garnish
with Key Lime slice and a cherry.
From: The Key Lime Cookbook, Winner Enterprises Publishing
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Orange Breakfast Cake
Ingredients:
2 cups flour, sifted
4 tsp. baking powder
1/2 tsp. soda
1/2 tsp. salt
1/2 cup sugar
3 tsp. grated orange rind
1/4 cup butter, softened
1 egg, beaten
1 cup orange juice
Orange sections
Topping:
3/4 cup flour
1/2 cup brown sugar
2 Tbs. butter, melted
2 Tbs. orange juice
2 tsp. grated orange rind
1/2 tsp. cinnamon
Directions:
Sift together flour, baking powder, soda, salt, and sugar. Stir
in orange rind. Cut in butter with a pastry blender until mixture
resembles corn meal. Blend in egg and orange juice. Spread dough
in a greased 9-inch cake pan and sprinkle with topping. Bake in
375° F oven 20-25 minutes. Cool. Arrange orange sections over
top.
From: Sparkling Citrus Recipes, Bear Wallow Books
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Lemon Meringue Pie
Ingredients:
1 pre-baked 9-inch pie shell
1 cup sugar
4 Tbs. cornstarch
1/2 tsp. salt
1/3 cup cold water
1 1/3 cups hot water
1/4 cup lemon juice
2 tsp. grated lemon rind
3 egg yolks, beaten slightly
2 Tbs. butter
Directions:
In a saucepan blend sugar, cornstarch, salt, and cold water. Stir
in hot water. Cook over low heat, stirring constantly 8-10 minutes
until mixture thickens and becomes clear. Stir in juice and grated
rind and cook several minutes more. In a separate small bowl blend
a cup of the hot mixture with the egg yolks. Stir egg mixture
into first mixture. Add butter and let mixture cool. Pour into
pie shell and top with meringue.
Meringue:
2 egg whites, beaten stiff
1/4 tsp. cream of tartar
1/4 cup powdered sugar
1/2 tsp. vanilla
Directions for meringue:
After beating egg whites with the cream of tartar until mixture
forms stiff peaks, gradually beat in sugar, then vanilla. Spread
over pie and bake in 325° F. oven about 12 minutes or until
meringue is slightly browned
From: Sparkling Citrus Recipes, Bear Wallow Books
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Grapefruit Meringue Pie
Ingredients:
1 pre-baked 9-inch pie shell
1 1/2 cups grapefruit juice
1 1/3 cups sugar
1/4 tsp. salt
6 Tbs. cornstarch
3 egg yolks, beaten
1 Tbs. butter
Directions:
In the top of a double boiler blend sugar, salt, and cornstarch
with the grapefruit juice. Cook over hot water, stirring constantly,
until mixture thickens. Stir in beaten egg yolks and cook 5 minutes
more. Continue constant stirring. Remove pan from heat and add
butter. Stir well. Let mixture cool. Stir. Pour into pie shell.
Meringue:
3 egg whites, beaten stiff
6 Tbs. sugar
1 Tbs. grapefruit juice
12 grapefruit sections, sweetened
Directions for meringue:
Beat egg whites to stiff-peak stage. Gradually adding sugar and
grapefruit juice. Spread on pie and bake in 325° F. oven 12-15
minutes until lightly browned. Remove from oven and arrange grapefruit
sections (thoroughly drained) on top of meringue.
From: Sparkling Citrus Recipes, Bear Wallow Books
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Baked Lime Chicken
Ingredients:
1 3-3 1/2 lb. fryer chicken cut in pieces
1/3 cup fresh lime juice
1/2 cup honey
1/2 cup apple cider
3 Tbs. Dijon mustard
2 Tbs. Worcestershire sauce
1 tsp. salt
1 Tbs. brown sugar
1/2 tsp. freshly minced basil leaves
Directions:
In a medium saucepan combine all ingredients, except chicken,
and bring to a boil. Then place chicken in marinade, cover and
simmer over low heat approximately 20 minutes. Remove from heat
and let stand for several hours. Grill chicken pieces on charcoal,
turning until evenly browned and basting frequently with marinade.
From: Sparkling Citrus Recipes, Bear Wallow Books
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Orange-Baked Fish
Ingredients:
2 lbs. fish fillets
4 Tbs. grated onion
2 Tbs. orange juice
2 Tbs. lemon juice
1 Tbs. grated orange rind
1/2 tsp. salt
1/8 tsp. pepper
Dash nutmeg
Directions:
Grease a baking dish and arrange fillets skin side down. Sprinkle
ingredients evenly over fish. Cover dish and chill one hour. Bake
in a 350°F. oven 25-30 minutes. Fish will flake easily with
fork when done.
From: Sparkling Citrus Recipes, Bear Wallow Books
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Baked Oranges
Ingredients:
4 medium oranges (Thin-skinned are best)
1 cup sugar
Butter slivers
Cinnamon
Directions:
Wash oranges and place in a kettle or heavy-bottomed pan. Cover
with boiling water. Cook until tender over low heat. (Test with
fork.) Remove pan from heat. Drain and reserve 1 cup of the water.
Slice oranges in half and arrange in a baking dish. Bring the
cup of sugar and orange water to a boil, stirring constantly.
Pour over orange halves. Dot each orange half with a sliver of
butter and a dash of cinnamon. Bake in 400°F. oven 20-25 minutes.
Oranges will be transparent.
From: Sparkling Citrus Recipes, Bear Wallow Books
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Citrus Salad Medley
Ingredients:
2 cups orange sections
1 cup grapefruit sections
1 cup seedless white grapes
1/2 cup chopped dates
Grated rind of 1 lime
1/2 cup chopped nuts
1 cup dairy sour cream
1 Tbs. sugar
If Desired: 1 sliced banana and 1/2 cup pineapple tidbits
Directions:
Combine fruit and nuts and toss gently with sour cream and sugar.
Chill. Serve on lettuce leaves.
From: Sparkling Citrus Recipes, Bear Wallow Books
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Steak Marinade
Ingredients:
3 Navel Oranges
4 Tangelos
3 Blood Oranges
3 Tangerines
4 Satsumas
6 Mandarin Oranges
8 C. Sugar
2 C. Flour
1/b lb round steak (cubed)
3 C. Lemon Juice
2 C. Hawaiian Punch
4 pkg frozen raspberries
Marinade (for round steak):
1 pkg Uncle Dan's Ranch Dressing
2 Tbsp Johnny's Seasoning Salt
1/2 of the citrus mixture
1 Tbsp rum
Directions:
Peel all citrus. Mash with lemon juice, 4 c. sugar, and Hawaiian
Punch. Remember to remove any seeds from your citrus.
Marinade steak cubes overnight. The next day, sear steak in fryingpan
and save the excess to thicken with flour and use for gravy. When
steak is finished searing, place in low-heated oven (we recommend
150*).
Take the steak excess and thicken it with flour to make gravy.
Mix with the other half of the citrus mixture, the remaining 4
C. sugar, and 4 pkg of frozen raspberries.
Serving suggestion: Place cubes on plate; ladle citrus mixture/gravy
over top. Finish with whichever side dish you prefer.
Suggested drink: Orange juice. (Wine will make the steak and citrus
seem sour.)
From: Katie Skovholt <buhschneh@yahoo.com>
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Orange Sangria
Ingredients:
1 each Med Orange
1/4 cup Sugar
2 cup Orange juice; freshly squeezed
1 each Dry red wine
1/2 cup Cointreau
Directions:
Cut the orange in half. Cut 1-2 thin slices from one half, cut
them into quarters, and save for garnish. With a veggie peeler,
thinly cut off the thin outer peel of the other half of the orange.
In a bowl, using a spoon, bruise the peel with the sugar to release
the flavorful oils; then stir in the orange juice, wine, and orange-flavored
liqueur. Cover and chill; after the first 15 min, remove the orange
peel. Serve the Sangria in a bowl or from a pitcher, garnished
with the quartered orange slices. Add ice cubes to each individual
serving, if you like.
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