Ingredients:

• 2-3 fresh medium to large Texas Oranges 
• 1 package angel food cake mix*
• 3 teaspoons orange zest, separated
• red and yellow cake coloring
• Angel food cake pan

Directions:

Per the directions on the angel food cake mix, move the oven rack to the lowest position (remove other racks) to use an angel food cake pan.  Set the temperature for 350 degrees.  

First zest the oranges for the 3 teaspoons needed — 2 for the cake and 1 for the icing.  Then squeeze for the juice.  Reserve and set aside 2 tablespoons of juice for the icing. 

To a large measuring cup, add the remaining freshly squeezed orange juice and then add enough water to complete the 1-1/4 cups required for the cake.  Pour into the batter.  Add 2 teaspoons of the orange zest to the batter.  Add 3 drops of red cake coloring and 5 drops of yellow to the batter to give it a light orange color.

Beat the batter as directed on the box, prepare the pan and pour the batter into the pan.  Bake and cool as directed.  When completely cooled and removed from the pan, drizzle the top of the cake with the orange icing.

* A Betty Crocker Angel Food Cake Mix was used for this recipe.

Orange Icing:

• 1 cup confectioner’s sugar
• 2 tablespoon butter or margarine, melted
• 1/4 teaspoon vanilla
• 1 teaspoon of orange zest
• 2 tablespoons orange juice

In a bowl, add the sugar, butter, vanilla and zest.  To that add one tablespoon of orange juice at a time and stir to get the right consistency to drizzle the icing over the top of the cake.  If the sugar is not quite thin enough to drizzle, add a few drops of water or milk. 

Servings: 10-12  

Ingredients:

• 2 Texas Red Grapefruit, sectioned
• 1 package strawberry glaze
• 1 tub of ready-to-eat cheesecake filling
• 1 package ready-to-use crepes
• 1 small package chopped pecans
• 1 container of whipped topping

Directions:

Per crepe, place 3 tablespoons of ready-to-use cheesecake filling down the middle of the dessert crepe and smooth. Top the cheesecake filling with two sections of Texas Red Grapefruit. Pour 1 to 1-1/2 tablespoons of strawberry glaze down over the grapefruit sections and filling. Sprinkle chopped pecans over the fruit and filling and roll up the crepe.

To the top of the crepe, add a dollop of whipped topping. Place some additional strawberry glaze into the corner of a plastic storage bag. Twist the bag down to the glaze; snip the corner and squeeze creating a wavy line of glaze over the crepe and whipped topping. For extra pizzaz, make dots of glaze around the plate. To complete the plate, add two sections of fresh grapefruit as a garnish.

As an alternative to the whipped topping, dust the crepes with confectioners’ sugar.

Servings: 5-6 individual servings with extra fruit for garnish.

Ingredients:

• 2 small to medium sized Texas RED Grapefruit, sectioned
• 4 small to medium sized Texas Oranges, sectioned
• 1 cup miniature marshmallows
• 1/2 cup shredded coconut*
• Garnish: Chopped pecans

Directions:

Section the Texas RED Grapefruit and Texas Oranges by removing all peel and white pith from the fruit. Carefully cut down almost to the center of the fruit, turn the knife and dislodge the grapefruit segment.

Combine the sections of grapefruit and oranges to the miniature marshmallows and shredded coconut. Sprinkle the top with chopped pecans.

Serving size: Approximately 4 cups.

*Toast the coconut for extra flavor

This is a great children’s dessert also!

Ingredients

• 1 9-inch piecrust
• 1-1/2 cups sugar
• 1 tablespoon all purpose flour
• 1 tablespoon yellow cornmeal
• 1/4 teaspoon salt
• 1/4 cup butter or margarine, melted
• 1/4 cup milk
• 2 teaspoons grated Texas RED Grapefruit rind
• 1/3 cup freshly squeezed Texas RED Grapefruit juice
• 1 tablespoon lemon juice
• 4 large eggs, lightly beaten

Directions
Bake piecrust according to package instructions. Cool. Whisk together the sugar and the next nine ingredients until blended. Pour into the piecrust. Bake at 350 degrees for 40 to 45 minutes or until center is set. Cover the edges of the crust with aluminum foil after 20 minutes to prevent excessive browning. Cool on a wire rack. Garnish with whipped cream and grated rind if desired.

Serves 8.

Ingredients
Crust:

• 2-1/2 cups of ground pecans
• 1/3 cup sugar
• 2 ounces of semisweet chocolate, melted
• 1/2 stick butter

Directions:
In a small bowl, combine the pecans, sugar and melted butter. Pat into a 9-inch glass pie dish. Chill for 30 minutes in the refrigerator. Preheat oven to 375 degrees and bake pecan crust for 10 minutes. Set aside and cool to room temperature. Using a pastry brush, spread the melted chocolate over the inside of the crust and set aside.

Grapefruit Custard Filling:

• 1/2 stick butter
• 3/4 cup sugar
• 1/2 cup heavy cream
• 2/3 cup fresh grapefruit juice
• 1/2 cup fresh orange juice
• 4 eggs, lightly beaten
• 2 teaspoons of unflavored gelatin
• Grated zest of one grapefruit

Filling preparation:
In a 2 quart saucepan, melt the butter over medium heat. Add the sugar and stir until dissolved. Add the cream, 1/2 cup of the grapefruit juice, the orange juice, eggs and grapefruit zest. Sprinkle the gelatin over the remaining grapefruit juice to soften and set aside. Cook the cream citrus mixture over low heat stirring constantly, until it thickens and lightly coats the back of a spoon. Do not allow the mixture to boil or the eggs will curdle. Add the gelatin mixture and stir util the gelatin is dissolved. When the custard is cooled to room temperature, pour it into the chocolate crust and refrigerate until set, about 2 hours.

To serve: cut into wedges and garnish with whipped cream and grapefruit sections.

Recipe developed by Mary Chamberlin - Food & Catering Consultant

Ingredients

• 1 Box Date Quick Bread mix
• 1-1/2 cups freshly squeezed Texas orange juice
• 1 tablespoon orange zest
• 1/4 cup chopped dates
• 1/2 cup chopped pecans
• 2 tablespoons oil

Directions:
To the Date Quick Bread mix, add the next five ingredients. Follow the box instructions for beating. Heat oven to 375 degrees. Grease the bottom of a 8×4 inch loaf pan. Pour batter into the pan. Cook for 50-60 minutes or until a toothpick inserted in the middle comes out clean. Let cool completely . Loosen and remove from pan.

Cut the bread horizontally into two equal portions. Top the bottom portion with icing. Top with the other bread portion and finish icing the top. Place a couple of toothpicks down into the bread to keep it from moving. Garnish with extra zest if desired.

Icing:

• 3/4 cup powdered sugar
• 1 cap vanilla
• 1 tablespoon melted butter
• 1 teaspoon Texas orange zest

Combine the four ingredients together. Juice the zested orange. Add small amounts of juice at a time until the powdered sugar reaches a smooth but not runny consistency. Add to the middle and top of the Texas Orange Date Bread.

Ingredients

• 3-4 Texas RED Grapefruit, sectioned and strained
• 1 cup prepared strawberry glaze
• 1 9-inch baked pie shell
• Whipped cream, optional

Directions
Carefully fold the grapefruit sections into the strawberry glaze. Pour into the baked pie shell and refrigerate until firm. Top with whipped cream.

Ingredients

• 2 small to medium Texas RED Grapefruit
• 1/2 cup packed brown sugar
• 1/2 cup all-purpose flour
• 3/4 teaspoon pumpkin-pie spice or nutmeg
• 2 tablespoons chopped pecans
• 4 tablespoons butter
• 2 lb cooking apples
• 2 tablespoons packed brown sugar
• Vanilla or Cinnamon Ice Cream

Directions
Preheat the oven to 425 degrees and grease an 8-inch square baking dish. Peel, section and drain the grapefruit. Set aside.

Mix together the next four ingredients. Cut in butter with a pasty blender or crisscrossing two knives until the mixture is crumbly. Set aside.

Peel the apples and cut into approximately 1/2-inch wedges. Toss with the remaining brown sugar. Pour into the baking dish and place the grapefruit wedges into the apples. Crumble the topping over the fruit. Bake 25 minutes.

Serve with a scoop of vanilla or cinnamon ice cream.

Serves 8-10.

Ingredients

• 4 medium to large Texas RED Grapefruit, sectioned
• 1 cup sugar
• 1-3/4 cup strained grapefruit juice
• 2 tablespoons cornstarch
• 1/8 teaspoon salt
• 1 3-oz package wild strawberry jello
• 1 (8 or 9 inch) pie crust, baked and cooled
• 1 cup whipping cream, whipped

Directions
Peel and section grapefruit. Place sections in a strainer over a bowl. Cook sugar and next 3 ingredients until thick and clear. Add jello and stir until dissolved. With a large spoon, place a small amount of the jello mixture to cover the bottom of the baked pie crust (about 1/4 inch thick.) Reserve the rest of the mixture until ready for use, no need to refrigerate. Chill the pie until the jello congeals, about one hour. When the jello congeals, place the drained grapefruit sections in a close circular fashion in the pie shell. Pour the reserved jello mixture over the pie and chill the pie again until the jello sets. Top with whipped cream.

Serves 8

Ingredients

• 2 cups flour, sifted
• 1/2 teaspoon soda
• 1/4 teaspoon salt
• 1/3 cup shortening
• 1 cup sugar
• 2 eggs
• Grated rind of 1 Texas Orange
• 3/4 cup freshly-squeezed Texas orange juice

Directions
Cream shortening and sugar. Add eggs and orange rind. Add dry ingredients alternately with orange juice. Bake in a square loaf pan 350 degrees for 30 minutes.

Serves 8.

Orange Coconut Frosting

• 3 tablespoons butter
• 1-1/2 cups powdered sugar
• 1/4 cup freshly-squeezed Texas orange juice
• 3/4 cup coconut

Cream butter and sugar. Add orange juice and coconut. Beat until smooth. Frost Texas Orange Loaf Cake.