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Space Coast Smoothie

A healthy blend of nutrient dense Florida grapefruit juice and vanilla yogurt cools down this popular Latin inspired flavor.
1 cup Florida grapefruit juice
1/2 cup vanilla yogurt
2 tablespoons mojito-flavored syrup*
4 ice cubes
Fresh mint leaves, optional
Combine grapefruit juice, yogurt, syrup and ice in blender; cover and blend until smooth. Pour into glass and garnish with mint leaf, if desired.
*Flavored syrups are available in supermarkets. Mint-flavored syrup can be substituted.
Makes 1 Serving

Pink Grapefruit and Mint Cooler

Deliciously refreshing, this thirst quenching non-alcoholic cocktail is perfect on a sunny day.
Preparation time: 10 minutes
Ingredients:
1 bunch fresh mint
Sugar syrup to taste - about ½ cup (This can be purchased or you can make your own by dissolving equal quantities of sugar into hot water.)
Little more than 2 cups squeezed Florida pink grapefruit juice
4 tbsp. freshly squeezed lemon juice
2 ½ cups soda water
Preparation:
In a large jug, crush the mint leaves lightly and pour over the grapefruit juice. Leave to infuse for half an hour or so. Add the lemon juice and sugar syrup to taste and stir well. Half-fill a long glass with the juice mixture, add plenty of cubed ice, and top up with soda water and a fresh mint sprig.
Serves 6.

Warm Grapefruit Tea

Sit back and relax with this warm, soothing, and delicious taste of grapefruit.
2 Cups 100% Grapefruit Juice
2 to 4 Tablespoons Honey
1 Cinnamon Stick
1/2 Teaspoon Whole Allspice Berries
In a medium pot, combine 100% Grapefruit Juice, honey, cinnamon, allspice, and 1/2 cup water. Bring to a boil over high heat; strain and discard solids. Serve with a grapefruit segment or strip of zest.
Serves 4

Orange Soufflé

Makes 6 servings
1 cup whole milk
4 large eggs, separated
1/2 cup sugar
1/2 teaspoon pure vanilla extract
2 tablespoons cornstarch
1 1/2 teaspoons orange zest
1/3 cup orange juice
1/2 teaspoon salt
1/2 teaspoon cream of tartar
Preheat oven to 350o F.
Spray 6 individual (6-ounce) soufflé dishes with canola oil and dust with sugar. Set aside.
In a heavy saucepan bring milk just to a simmer and remove from heat.
Beat together egg yolks, sugar and vanilla with an electric mixer until thick and lemon yellow in color (3-4 minutes). Slowly add in cornstarch until fully incorporated. Add hot milk slowly, mixing until smooth.
Pour custard mixture back into saucepan and cook on high, stirring constantly for approximately 2 minutes until very thick. Whisk in orange zest and orange juice. Cover and refrigerate for about 20 minutes or until cool.
In a clean mixing bowl, beat egg whites and salt until light and foamy. Add cream of tartar and beat until soft white firm peaks form (this can take up to 5 minutes with an electric mixer).
Transfer cooled custard to large clean bowl. Lightly fold custard into egg white mixture until fully incorporated. Make sure to not overmix or soufflé will fall.
Scoop mixture into prepared soufflé cups. Bake on baking sheet for 30-40 minutes until soufflé has risen 1-2 inches and is nicely golden brown.
Serve immediately.
Cook's Note: Can be topped with whipped cream and candied orange peel.

Renaissance Orange Apple Pie

• 9 inch unbaked pie pastry shell and lid
• 5 medium oranges
• 3 c. water
• 1 c. honey
• juice of 1/2 small lemon
• 4 medium apples, peeled, cored, and sliced
• 1/2 c. brown sugar
• 1/8 tsp. salt
• 1/4 tsp. cinnamon
• 1/8 tsp. powdered ginger
• 1 T. confectioner's sugar, dissolved in 1 T. rose water

Bake pie shell at 425F for 10 minutes. Let cool. Slice unpeeled oranges as thinly as possible, discarding seeds. Combine water, honey, and lemon juice in a large saucepan, and bring to a boil. Add orange slices, cover, reduce heat, and simmer about 2 hours or until peel is limp and easily chewed. Drain and set aside slices. In a bowl, combine brown sugar, salt and spices. Add apple slices and toss until evenly coated. Place a layer of apple slices in pie shell, then a layer of orange slices. Repeat with remaining fruit. Place pastry lid over filling, crimp edges and slash lid in a few places. Paint lid with rose-water icing. Bake at 350F for 1 hour.

Hot Cider (non-alcoholic)

• (1 or 2) Oranges
• a few (20?) whole cloves
• Apple cider
• Cinnamon Sticks

Stud the oranges with cloves. (Push the pointy end into them until the flower part is flush with the peel.) I use about 10 per orange.
Put the cider into a large saucepan, and add the oranges and some cinnamon sticks (one or two will do). Heat for hours (you can just leave it on all day for a party). It gets better with age. Just pour in more cider when it starts getting low.

Orange Pancakes

• 1.5+ cup of pancake mix
• 1/2 cup no-fat milk or water
• 1/2 cup orange juice
• 4 egg whites
• 1 teaspoon of orange extract
• orange grind if you like
• pam spray

I like Arrowhead Mills pancake mixes. They have a variety of them - buckwheat, wholewheat, multigrain, etc.
Just mix up all the above to the consistency you like for thickness by adding more of the pancake mix - I like a really crepe style pancake so I can roll them and fill them with All Fruit and lemon juice or low salt fat-free pie fillings (Pet Cherry) and top them with the low or no-fat version of Cool Whip - This makes an awesome desert. The orange flavor combined with the spongy quality of the cakes due to the egg whites is really a wonderful treat.
You can adapt this recipe to French toast too. Just mix together the egg whites and the orange juice and orange extract, plus add some cinnimon. It is especially good when using a heavy whole grain breads, heavy breads or fruit bread that's gone stale.

Sauce For Fruit

• 1 cup of orange juice
• 1 cup sugar
• some lemon and/or orange peel
• 1 tblsp Grand Marnier
• 1 tblsp of orange flower water
• cinnamon, cardamom, ginger, or nutmeg

Actually the second isn't very different but a little thicker. Bring 1 cup of orange juice (you can mix in smashed berriers for color and more flavor) and 1 cup sugar and some lemon and/or orange peel to a boil and simmer for 10 minutes. (You can add cinnamon, cardamom, ginger, or nutmeg but only a tiny amount!!!!) Strain the stuff and let it cool. Mix in one tablespoon Grand Marnier and for a really neat addition a tablespoon of orange flower water. I have topped fruit pastries with this stuff, but I expect it would be very good to dip fresh fruit in.

Pineapple Orange Sauce

• 1 can (20 oz) pineapple chunks (in juice), undrained
• 1/2 tsp orange peel, grated
• 1/2 cup orange juice
• 1 tblsp cornstarch
• 1 tblsp granulated sugar
• 1 tsp ground ginger

Combine pineapple, 1/2 cup orange juice and 1 teaspoon orange peel with remaining ingredients in a saucepan. Cook, stirring constantly until sauce boils and thickens. Cool. Makes about 8 servings.

Strawberry And Orange Sauce

• juice of about 4-5 oranges
• a bit of lemon juice.
• a punnet of strawberrys
• Grand Marnier (optional)

Gently heat orange juice this till its just starting to warm through, add a little, tiny, bit of lemon juice. Puree half the punnet of strawberrys, strain, and add this to the orange juice and leave it on the stove till its all warmed through. With the rest of the strawberrys, chop them roughly and just throw them in the mixture.
When its warm, not *HOT* just pour it over whatever dessert your having. It goes well with the crepes, especially if you have a little bit of whipped cream as well. You could even try adding a little Grand Mariner if you wanted, but I havent tried this, yet.

Orange Frost

• 1/2 cup orange juice
• 1/2 banana, frozen
• 1 tablespoon non-fat milk powder
• Dash cinnamon or nutmeg
• 2 ice cubes

Place all ingredients into a blender and blend until creamy. Serve in 2 chilled glasses. Makes 2 servings.
Variation: Substitute apple juice and one half frozen peeled apple for orange juice and banana.

Soft Ginger Cookies With Orange Glaze

Cookies:

• 1 cup Buttermilk
• 2 tsp baking soda
• 3/4 cup vegetable oil
• 1 cup sugar
• 1 cup dark molasses
• 2 eggs
• 3 3/4 cup all purpose flour
• 1 tsp salt
• 2 tsp ground cinnamon
• 1 tsp ground ginger
• 1 tsp grated nutmeg
• 1/2 tsp ground allspice
• 1/2 tsp ground cloves

Glaze:

• 2 cup plus 1 Tbsp confectioners sugar
• 1 Tbsp butter (very soft)
• 1/4 cup orange juice
• 2 tsp grated orange zest
• 1/2 tsp vanilla extract
• dash of salt

In a small bowl combine buttermilk and baking soda and set aside. They will foam up. In a larger bowl combine oil, sugar, molasses and eggs and beat until well mixed (about 1 minute). Add the buttermilk mixture and blend. Sift together dry ingredients. Slowly add dry ingredients to wet mixture. Let mixture stand 15 minutes.
Preheat oven to 325 degrees. Drop batter by heaping tablespoons onto oiled cookie sheet. Bake 8 to 9 minutes until the top springs back when touched with your finger. Do Not overbake. The cookies should be quite soft.
While cookies are baking combine glaze ingredients. Remove cookies to wax paper lined wire rack. Frost while warm with 1/2 tsp of glaze for each cookie. Let cool completely. Transfer to trays and place in freezer to completely set if neccesary or to freeze for storage. Once frozen pack in tins in single layers seperated by wax paper. These freeze well.
From Cooking In Quilt Country by Marcia Adams.

Ensalada Pico De Gallo

• 1 cup thinly sliced red onion
• 1 cup peeled, julienne-cut jicama
• 5 cups loosly packed torn romain or red-tip lettuce leaves
• 2 cups peeled, sliced navel oranges

Dressing:

• 1/4 cup fresh orange juice
• 1 TB fresh lime juice
• 1 1/2 TB honey
• 1/2 tsp cumin
• 1/2 tsp red chile powder
• 1/2 tsp salt
• 2 TB finely mined cilantro

Whisk together all dressing ingredients. Drizzle half the dressing over the onions & jicama, refrigerate for at least an hour.
Just before serving, remove onions & jicama from marinada & toss with the lettuce. Arrange oranges on top and drizzle the remaining dressing over the salad.

Cranberry and Orange Sauce

• 1/2 lb fresh cranberries
• 1 orange (peeled, segmented and roughly chopped)
• some sugar (brown preferably)
• dash of lemon (optional, but it balances sugar a bit)
• some extra water (to get things started)

Basically, just mix in a pan and simmer gently for about 20 minutes with a lid on the pan (give it an occaisional stir with a spoon, and add some water if it is getting too dry). Really easy. Should give a nice thick well textured goop: don't pretend you're making jam though... Skinning is a matter of preference (I don't).

Liquid Sunshine Soup

• 1 onion
• 1 cup of red lentils
• 1 cup chopped mushrooms (optional)
• 1 butternut squash (or one can pumpkin puree)
• 1 cup orange juice
• juice of one lemon (optional)
• 2 tsp sugar (optional)
• veggie broth (1 1/2 cups or so)
• 1/2 tsp cumin
• 1/2 tsp coriander
• 1 tsp cinnamon
• 3/4 tsp powdered ginger
• 1/2 tsp powdered mustard
• cayenne to taste
• salt to taste

Roast the squash by cutting in half, removing seeds and stringy membrane, place cut side down on baking sheet, pierce skin with a fork a few times, cook at 350 for 40 minutes or until soft.
Chop onions and carmelize in a soup pot. Add broth as needed. (When onions are done put in mushrooms and saute until liquid is released and cooked down.)
Rinse lentils. For quicker soup soak them in the broth.
Scoop squash flesh away from skin and puree with orange juice.
After onions are carmelized (and mushrooms are done) dump all ingredients into the onion cooking pot. Simmer gently until lentils are cooked. If using the squash you may wish to add onion juice to cut the sweetness, if using canned pumpkin you may wish to add sugar to add to the sweetness.

Zesty Citrus Vinaigrette

• 2 Tbsp powdered fruit pectin
• 1 tsp sugar
• 2 Tbsp chopped fresh parsley or 2 tsp dried
• 1/4 tsp salt
• 1 tsp chopped fresh oregano or 1/4 tsp dried oregano
• Dash ground red pepper (cayenne)
• 1/2 cup water
• 1 Tbsp frozen orange juice concentrate, thawed
• 1 Tbsp white wine vinegar or cider vinegar
• 1 garlic clove, minced

This dressing lends zesty flavor with no fat. Serve it on a salad of spinach leaves, mandarin orange segments, sliced celery and croutons.
Combine all ingredients in small jar with tight- fitting lid; shake to blend well.
Makes 2/3 cup, 1 Tbsp per serving (8 calories, 0 g fat, 0 g chol, 50 mg sodium)
Recipe is from the July/August 1994 issue of Pillsbury Fast & Healthy.

Apple Cinnamon Bread

• 1 1/3 cup apple juice
• 2 T. orange juice concentrate
• 1 T. honey
• 1 1/2 t. salt
• 1/2 t. cinnamon
• 1/3 cup diced apple
• 1/4 cup wheat gluten
• 3 1/4 cup whole-wheat flour
• 1/2 cup oats (I used quick)
• 3 t. yeast

Mix in the order recommended by your breadmaker. This uses the powdered-milk white/wheat setting on the Black & Decker. This makes a good-sized loaf, and it has a lovely aroma. The apple pieces are indistinguishable at the end (the bread maker must blend them up).

Fruit Chaat

• 6 oz. canned guavas, drained
• 6 oz. honey dew melon
• 4 oz. pears
• 4 oz apples
• 4 oz tangerines
• 1/4 tsp cumin seeds, crushed
• pinch chili powder
• pinch finely ground black pepper
• 2-3 tbsp sugar or sub
• 2 tablsp fresh orange juice
• 2 tsp lemon juice
• fresh mint leaves, crushed or broken, as garnish

Cut up all fruits into small cubes or tiny segments so that the spices can mingle into fruits easily. Mix all spices togther in a bowel, pour in sugar, orange and lemon juices,stir and shake the mixture to blend them. Pour over the fruit, mix gently, garnish with mint leavesand chill well before serving.

Cranberry Bread

• 2 eggs, beaten
• 1 cup orange juice
• 1/4 cup water
• 2 grated orange rinds
• 1/4 cup melted butter
• 4 cups flour
• 1 tsp salt
• 1 tbsp baking powder
• 2 cups sugar
• 1 cup chopped nuts
• 2 cups chopped cranberries

Combine first five ingredients. Sift dry ingredients and blend well with creamed mixture. Add nuts and cranberries. Turn into 2 greased and wax-paper lined loaf pans. Bake at 325 degrees for 40 minutes. Lower heat to 300 degrees and bake 40 minutes more. Remove bread from pans and peel wax paper before cooling. Can be frozen.

Orange Pound Cake

• 1 lb butter
• 1 lb powdered sugar
• 2 Tbsp grated orange rind
• 6 large eggs
• 3 1/2 cups sifted all purpose flour
• 1/2 tsp mace
• 1/4 tsp salt
• 1/4 cup orange juice
• 1 cup apricot jam, strained
• 2 Tbsp shredded orange peel

Preheat oven to 350. Cream butter until light and fluffy. Gradually add sifted sugar and rind. Cream thoroughly. Add eggs, one at a time, mixing well after each addition. Sift the flour before measuring, then combine the dry ingredients. Sift. Gradually add sifted dry ingredients to butter mixture. Add orange juice and combine thoroughly. Turn into buttered and floured 10-inch tube pan. Bake at 350 for 50-60 minutes or until toothpick inserted in center comes out clean and cake is golden brown. Cool for 5 minutes. Turn into wire rack and cool thoroughly. Brush with jam and top with orange peel. If you try to make a pound cake with margarine or shortening you will end up with a tasteless mess. Butter is the major taste in a pound cake; even if it weren't, butter and margarine have different properties in baking, and this recipe is adjusted for butter. Don't make this cake if you don't have an electric mixer or strong wrists. I figure I spend nearly half an hour beating butter and such when I make this cake. Also, this cake is easier to handle if you have a tube pan that comes apart into two pieces. Time: 30-40 minutes preparation, 1 hour baking.

Mexican Orange Thins

• 1 c soft butter or margarine
• 1 and 1/2 c sugar
• grated rind of 1 orange
• 1 egg
• 4 c sifted flour
• 3/4 tsp salt
• 1 tsp cinnamon
• 1/2 tsp crushed cardamom seeds
• 1/2 c nuts ground fine
• 1/4 c orange juice

Cream butter; add sugar, orange rind, and egg; beat till light. Add remaining ingrdients and mix well. Roll very thin, cut with floured cutters. Bake in 425 F oven 6 to 8 minutes. Makes 10 dozen.

Chicken Wing Sauce

• 11/2 C. SUGAR
• 2 C. WATER
• 3/4 C. MUSTARD
• 1/4 C. KETCHUP
• 1/2 C. VINEGAR
• 2 TBSP OF FROZEN ORANGE JUICE CONCENTRATE
• 1 C. HONEY
• 2 TBSP RED HOT SAUCE
• 1 TBSP FLOUR
• 1 TBSP CRUSHED RED PEPPER
• SIMMER OVER LOW HEAT FOR 2 HOURS. GOOD OVER ANY KIND OF CHICKEN!

Honey Citrus Glaze & Sauce

• 12 Oz. Can Frozen Orange or Tangerine Juice
• 2/3 Cup Honey
• 1/2 Cup Frank's® Original RedHot
• 2 Tablespoons Ground Ginger
• 1/2 Teaspoon Celery Seed

Combine all ingredients in small saucepan. Bring to a boil. Reduce heat to medium-low. Cook 15 minutes or until thickened and reduced, stirring occasionally. Use sauce to glaze ham, ribs or chicken during last 30 minutes of cooking.

Orange Glazed Coffee Cake

• 1 pkg active dry yeast
• 1/2 cup warm milk
• 1/2 cup granulaqted sugar
• 1 TBS grated orange zest
• 1 Lg. egg, lightly beaten
• 1/4 cup warm water
• 1/2 cup fresh orange juice
• 1/2 cup ricotta cheese
• 1/2 tsp salt
• 3 1/2-4 cups all purpose flour
• GLAZE: 1 large egg, lightly beaten
• ICING: 1 cup confectioners' sugar; 1 1/2-2 TBS fresh orange juice

In a large bowl, dissolve yeast in warm water. Let stand until foamy, 5-10 min. Stir the warm milk, orange juice, sugar, ricotta cheese, orange zest, salt and egg into the yeast mixture. Using heavy-duty electric mixer fitted with the paddle attachment and set on low speed, beat 2 cups flour into the yeast mixture until a wet dough forms. Beat in the remaining flour, 1/2 cup at a time, until a stiff dough forms. Turn dough out onto a lightly floured surface and knead until smooth and elastic, 5 to 10 minutes, adding more flour as needed to prevent sticking. Place the dough in a large greased bowl, turning to coat. Cover loosely with a damp cloth and let rise in a warm place until doubled, about 1 1/2 hours. Grease a 10 inch springform pan. Punch down the dough. Turn out onto a lightly floured surface and knead for 1 to 2 minutes. Divide the dough into 3 equal pieces. Roll each piece into a 20 inch long rope. Braid the ropes together. Coil braided dough in prepared pan; tuck ends under. Cover loosely with a damp cloth and let rise in a warm place until almost doubled, 30 minutes.
Preheat oven to 425 deg.F. Brush the dough with glaze. Bake until the top of the cake is golden brown, 25 to 30 minutes. Turn the cake out onto a wire rack to cool slightly.
To prepare icing, in a small bowl, stir together the confectioners' sugar and orange juice until smooth. Spread icing over warm cake and serve warm. Makes approx. 12 servings.

Berried Avocado Grapefruit Salad

• Bibb lettuce
• Watercress
• 2 avocados, seeded, peeled and sliced
• 2 cups grapefruit sections
• 1 cup fresh raspberries
• Prepared sweet vinegar and oil dressing

Line serving platter or individual salad plates with lettuce and watercress. Arrange avocado, grapefruit and raspberries over and sprinkle with dressing.

Citrus Tart

• 2 Pink grapefruits
• 1 Navel orange
• 1/2 c Lemon curd
• 8 Pre-baked sponge-cake shells

Using a sharp knife, peel rind and pith from grapefruits and orange. Cut into sections and set them aside to drain. Spread curd over a sponge-cake shell. Arrange drained grapefruit and orange sections over curd. Serve immediately.
Work/total time: 25 minutes.
Per serving: 109 calories, 3 g protein, 1 g fat, 0 mg sodium, 22 g carbohydrates, 59 mg cholesterol.

Grapefruit Chiffon Loaf Cake

• 1 c. flour 1/3 c. grapefruit juice
• 3/4 c. sugar 4 egg whites
• 1 1/2 tsp. B.P. 1/4 tsp. cream of tartar
• 1/4 tsp. salt 2 tsp. grated gf peel
• 1/4 c. oil 1/2 tsp. vanilla
• 3 egg yolks 1 to 2 tbsp. gf juice
• 1 1/2 tsp.. grated gf peel 1 c. sifted 10X sugar

In a large mixer bowl stir together flour, the granulated sugar, the baking powder, and salt. Make a well in center of dry ingredients. Add in order: oil, egg yolks, the 1 1/2 tsp. grapefruit peel, and the 1/3 cup juice. Beat smooth with electric mixer. Wash beaters thoroughly. In a medium mixer bowl beat egg whites with cream of tartar till very stiff peaks form (tips stand straight). Scrape the whites over the flour mixture and fold in gently. Pour into an ungreased 9x5x3-inch loaf pan. Bake in 350 degree oven for 23 to 30 minutes or till cake tests done. Invert; cool in pan completely. Loosen edges of cake and remove from pan. Combine remaining grapefruit peel, vanilla, and enough juice with the powdered sugar to make an icing of drizzling consistency. Spread over top of cake, allowing some icing to drizzle down sides.

Grapefruit Orange Cheesecake

• 2 cup crushed coconut cookies
• 2 teaspoons grated lemon rind
• 1/2 cup melted butter
• For Filling:
• 2 grapefruit
• 3 oranges
• 3 eggs
• 2/3 cup sugar
• 1/8 teaspoon salt
• 1/2 cup orange juice
• 1-1/4 tablespoons gelatin
• 1/4 cup water
• 1 lb. cream cheese
• 1-1/4 tablespoons lemon juice
• 2 teaspoons grated orange rind
• 1 teaspoon grated lemon rind
• 2/3 cup cream

Mix together the crushed cookies, lemon rind and melted butter. Firmly press on the bottom of a 9 inch springform pan. Peel the grapefruit and the oranges and cut the segments into small pieces.
Separate 2 eggs and combine the egg yolks, the remaining whole egg, sugar, salt and 1 tablespoon of orange juice in the top of a double boiler. Place over simmering water and cook, stirring constantly, until the mixture thickens. Remove from heat. Soak the gelatin in the water for 5 minutes. Stir into the warm custard until dissolved.
Press the cream cheese through a strainer and beat with remaining orange juice, lemon juice and rinds until smooth. Beat into the custard. Fold in the grapefruit and orange pieces. Lightly whip the cream and beat the egg whites until they form soft peaks. Fold the cream and egg whites into the cheese mixture. Pour into the prepared springform pan and chill for several hours or overnight.

Pink Grapefruit Sorbet

• 6 Florida grapefruit
• 1 cup sugar
• 1 tablespoon lemon juice
• 1 tablespoon Campari (optional)

Using a vegetable peeler, remove the zest (colored part) from the peel of one grapefruit. Coarsely chop the zest. In a food processor bowl or blender container, combine chopped zest and sugar. Cover and process or blend until zest is very finely chopped.
Squeeze enough juice from the grapefruit to make four cups juice; pour into a mixing bowl. Add zest mixture, lemon juice, and, if desired, Campari. Mix well.
Freeze the grapefruit mixture in a 2- or 4-quart ice cream freezer according to manufacturer's directions. Makes one quart or eight (half-cup) servings.

Ruby Throated Hummingbird Cake

• 1 1/2 c Flour
• 3 tb Baking powder
• 1 pn Salt
• 1/3 c Sugar
• 1/2 c Vegetable oil
• 6 x Egg yolks
• 1 cn (8oz) crushed pineapple
• 2 tb Lemon juice
• 6 x Egg whites
• 1 pn Cream of tartar
• 1/2 c Sugar
• Filling:
• 1/2 c Water
• 1 1/2 tb Cornstarch
• 1/3 c Sugar
• 2 tb White rum
• 1 c Chopped strawberries
• Icing:
• 1/2 c Butter
• 1 pk (8oz) cream cheese
• 1 ts Vanilla
• 1 lb Confectioners' sugar
• Milk
• 1 md Sweet red grapefruit
• Fresh flowers (rose petals-or violets)

Cake: In a mixer or food processor sift together the flour, baking powder, salt & sugar. Blend in oil, egg yolk, pineapple & lemon juice & mix well. In a separate bowl beat egg whites, cream of tartar & sugar until very stiff. Fold the cake mix into the egg white mixture & stir until well blended. Pour the mixture into an ungreased 10" tube pan & bake at 350 for 1 hour. Remove from oven & cool upside down on rack. When cooled remove to serving plate.
Filling: Stir cornstarch into the cold water & heat gently in saucepan until it starts to thicken. Stir in the sugar & rum. Beat until smooth & shiny. Stir in the chopped strawberries.
Icing: In a food processor combine butter, cream cheese, vanilla & confectioners' sugar. Process to a smooth spreadable paste. Adjust the texture with a little milk if necessary.
To assemble: Spoon strawberry filling into the hollow center of the cake. Spread the icing over the cake including the sides. Decorate the top with grapefruit sections & flowers.

Watermelon Baby Carriage Salad

• 1 well shaped watermelon
• 1 honeydew melon
• 2 cantalopes
• 2 pink grapefruit
• 4-6 toothpicks

This is great for a baby shower!
You first need to cut the watermelon. This is hard to describe so excuse my crude drawing.
Then scoop out the insides of the watermelon I would recommend getting rid of the seeds refill with melon balls and de seeded watermelon. If you cut it right, you will also have slices of watermelon with the rind from the part that you cut away to form the cradle. After your salad is done, and placed in a stable place. Cut the grapefruit in half. Put a toothpick in the rind and secure to the bottom of the watermelon. these are your wheels. If found that if I poked a hole in the watermelon first with the toothpick it was easier.

Zesty Citrus Chicken

1. Squeeze fresh Florida grapefruit or orange over chicken. (The picture shows a whole chicken.)
2. Place grapefruit or orange halves inside chicken, then season with salt, pepper and garlic powder.
3. Roast at 400F. Cook chicken 15 minutes per pound until fully cooked.