Citrus Desserts

Citrus is Delicious and Good for your Health

It will soon be winter and the season for citrus fruit. These are some of my favorite citrus desserts. It is so healthy we can't get to much of this delicious fruit.

Orange Pound Cake

Ingredients

• 1 3/4 cups butter 2 tsp.grated orange rinds
• 2 3/4 cups granulated sugar 3 cups all purpose flour
• 8 eggs 1 tbsp.baking powder
• 1 tsp.orange extract 1 tsp.salt
• 3/4 cups orange juice

Method

1. Heat oven to 35 degree, butter and flour 10' tube pan, tap out flour.
2. Beat butter in bowl till creamy, gradually add sugar until fluffy, scraping down bowl, add eggs, one at a time. Beat in extract and rind
3. Combine flour, baking powder and salt in small bowl. Gradually beat in butter mixture on medium speed. Alternating with orange juice. Beat until thick (about 2 minutes.)Scraping down bowl occasionally. Pour into prepared pan.
4. Bake at 350 heat for 35 minutes. Lower heat to 300 and bake 45 to 50 minutes until tooth pick comes out clean. Cool in pan 15 minutes. Turn out cake and cool on rack.
5. 3/4 cup confectioner sugar 1 tbsp.orange juice + 1 tsp. water
6. in small bowl mix orange juice and water with confectioner sugar until smooth. Drizzle over cooled cake. Let dry before serving.

Clementine Pie

Ingredients

• 3 tbsp.butter melted 1 cup sweetened flaked cocoanut chopped fine
• 1 cup short bread cookie crumbs
• 4 clementines peeled and seeded 1/4 cup fresh lemon juice (2 lemons)
• 1/4 cup butter 3/4 cup sugar
• 1 tsp. grated clementine rind 1 envelope unflavored gelatin
• 2 large eggs 3/4 cup heavy cream
• Citrus section to garnish if you wish

Method

1. Heat oven to 350 degrees, blend butter, cocoanut and crumbs in large bowl. Press on sides and bottom of 9" pie pan.
2. Bake crust 14 minutes or until golden around edges. Transfer plate to wire rack and let cool.
3. Filling: In mixer combine clementine sections and juice. Pulse until smooth. Bring butter, sugar, rind, citrus mixture and gelatin to a simmer in a medium sauce pan.
4. In bowl lightly whisk eggs to break up. Whisk a little hot clementine mix into eggs, and then whisk egg mix back in sauce pan. Cook about 2 minutes stirring constantly until mixture is thick. Strain into a large bowl. Place plastic wrap directly on surface of mixture. Let cool at room temperature for 30 minutes. Refrigerate for 2 hours until mixture begins to set.
5. Add cream to citrus mixture. Beat with electric mixer till soft peaks form. (About 3 minutes)Spoon into crust and let chill for 1 or 2 hours. Top with clemetine sections if desired.

Broiled Grapefruit Tart

Ingredients

• 1 1/2 cups all purpose flour 1/2 tsp.salt
• 1/3 cup vegetable shortening 1/4 cup butter cut in small pieces
• Topping: 3 ruby red grapefruit 1/4 cup orange juice or citrus marmalade
• 1/3 cup tea biscuit crumbs 6 tbsp. sugar

Method

1. Whisk flour and salt in bowl.
2. With pastry blender, cut shortening into flour mixture until size of peas. Cut in butter, Add 4 tbsp. cold water, a little at a time. Toss with fork or pulse until dough holds together.
3. Gather dough and transfer to a sheet of plastic wrap, gently flatten into a disk and refrigerate at least 2 hours.
4. Heat oven to 425 degrees, on floured surface roll dough into a 12 " circle. Roll up on rolling pin and transfer to a 12" pizza pan. Fold over edges to form a lip. Bake for 8 to 10 minutes. Remove from oven.
5. Topping: Cut and peel white pith from grapefruit. Slice fruit in thin slices. Cut slices in half. Dry on paper towels.
6. Spread marmalade on baked crust. Top with cookie crumbs. Fan grapefruit slices over crust. Sprinkle with 3 tbsp. sugar. Bake 20 to 22 minutes at 425 degrees or until crust is browned. Remove tart from oven. Turn on broiler. Sprinkle tart with remaining 3 tbsp. sugar. run under broiler from 2 to 3 minutes until brown.