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:

• 4 spiced cider packets
• 3 cups freshly squeezed grapefruit juice
• 1/2 cup freshly squeezed orange juice
• 3 whole cloves
• 3-4 cinnamon sticks
• 1/4 c. sweetened dried cranberries
• Dash allspice

Directions:
Heat over medium but not quite to boiling. Keep at low heat 15-20 minutes to blend the flavors. Strain and serve. Garnishes: an orange or half a grapefruit slice or a cinnamon stick.

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.

Ingredients

• 2 medium Texas Oranges, sectioned
• 2 avocadoes, peeled and sliced into 16 slices
• 1/2 small jicama, peeled
• 1/2 medium sweet onion, peeled
• 4-5 cups mixed salad greens
• 2 tablespoons fresh cilantro, chopped
• 3 tablespoons fresh orange juice
• 1/2 tablespoons fresh lemon juice
• 1/4 teaspoon ground cumin or Mexican seasoning
• 1/4 teaspoon fine sugar
• Pinch of salt and pepper
• 1/3 cup light olive oil
• Zest of one orange

Directions
Finely grate one Texas orange. Set zest aside. Peel and section 2 Texas oranges. Reserve 3 tablespoons of the juice for the dressing. Peel and slice the avocado. Finely chop the cilantro. Peel the jicama and slice into matchsticks. Peel the onion and cut into thin rings and then cut the rings in half. Combine the fresh orange juice, lemon juice, cumin, sugar, salt and pepper. Whisk in the olive oil until blended. Sest aside.

To build the salad, distribute the salad greens on 4 plates. Top the salad with the orange sections and avocado slices. Evenly distribute the jicama sticks and onion slices on the plates. Drizzle salad dressing over the salads and sprinkle the top with orange zest and cilantro.

Serves 4.

Ingredients

• 2 Texas RED Grapefruit, peeled and sectioned
• 4 cups shredded red (or green) cabbage
• 2 carrots shredded
• 1/2 cup peeled and chopped sweet onions

Directions
Section the grapefruit, capturing the juice for another use, and dice. Shred the carrots. Add the diced grapefruit, shredded carrots, chopped onion and cabbage together. Toss gently. For the dressing, use a poppy seed, coleslaw dressing or sweet onion dressing. Mix well and refrigerate until serving.

Serves about 12.

Ingredients:

• 2-3 Texas RED grapefruit, sectioned and drained
• 1 cucumber, peeled and thinly sliced
• 2 avocados, peeled and sliced
• 1 bag of fresh baby spinach greens
• 1/2 bunch of fresh mint, thinly sliced
• Optional Garnish: goat cheese crumbles, additional mint and candied pecans.

Directions
For salad: Prepare all ingredients and lay spinach leaves mixed with half of the mint (chiffonade) onto a large platter. Arrange cucumber, avocado slices and grapefruit on top of the spinach. Just before serving, ladle the Honey Tabasco dressing over the top (recipe follows) and if desired, sprinkle with additional fresh chopped mint, candied pecans (recipe follows) and crumbled goat cheese.

Ingredients: Honey Tabasco Vinaigrette Dressing

• 1/4 cup white wine or tarragon flavored vinegar
• 1/2 cup olive oil
• 1/4 cup honey
• 2 teaspoons Tabasco sauce
• 1/2 cup finely chopped onion
• salt and white pepper to taste

Directions for Dressing: In food processor blender, blend first 5 ingredients until smooth. Add salt, pepper and let stand at room temperature for at least 2 hours. Dress salad with dressing when ready to serve.

Directions for Candied Nuts (Walnuts or Pecans):
Place 4 or 5 cups of nuts into boiling water. Boil for 5 minutes. Drain and quickly dry on a towel. Place in a bowl and pour powdered sugar over the top along with a dash of cayenne pepper. Do not allow the nuts to cool while mixing in the powdered sugar. Nuts will become like a paste. Deep fry, in small batches, in Canola oil until golden brown, about 3 to 4 minutes. Drain onto parchment paper or aluminum foil. Do not use paper towels, as the nuts will stick. Cool and place in plastic bags and use on your favorite salads.

Recipe developed by Mary Chamberlin - Food and Catering Consultant