Recipe Type: Desserts and Sweets

  • Navel Orange Tart Recipe

    Prep: 15 minutes Cook: 41 minutes Chill time: 3 hours, 30 minutes Yield: 8 servings 1/2 (14.1-ounce) package refrigerated pie crust, softened* 1/4 cup fresh orange juice 1/2 cup granulated sugar 1 teaspoon grated orange zest 5 large egg yolks, beaten 1/2 cup heavy cream 3 navel or regular oranges, thinly sliced (pat dry well with paper towels) 1/3 cup confectioner’s sugar 1. Preheat oven to 450°F. Prepare pie crust as directions are stated on the package for One-Crust Baked Shell using 10-inch tart pan with removable bottom. Trim edges, if necessary. Bake in preheated oven 9 to 11 minutes…

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  • Crepes Suzette Recipe

    3/4 cups all-purpose flour 1/2 cup sugar 1 tablespoon freshly grated orange zest 2 eggs 1/2 cup milk, divided 2 tablespoons melted butter, divided 1 teaspoon vanilla extract Sauce: 1/3 cup freshly squeezed orange juice 2 tablespoons granulated sugar 1 teaspoon freshly grated orange zest 2 tablespoons orange liqueur, optional 2 oranges, peeled and sectioned For the crepes: 1. In a large mixing bowl, whisk together flour, sugar, orange zest, eggs, 1/4 cup milk, 1 tablespoon butter and vanilla until blended. 2. Heat an 8-inch nonstick crepe pan or skillet over medium heat. Pour 3 tablespoons batter into pan; quickly…

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  • Homemade Citrus Salad Recipe

    Prep: 20 minutes Yield: 4 servings 2 blood oranges or tangerines, peeled and thinly sliced 1 pink grapefruit, peeled and thinly sliced 1 navel orange, peeled and thinly sliced 2 tablespoons finely chopped fresh mint 1/2 cup pomegranate fresh arils 1 tablespoon extra-virgin olive oil 1 tablespoon fresh lime juice 11/2 teaspoons honey (optional) 1. On a large platter combine blood oranges, grapefruit and oranges. Sprinkle with mint and pomegranate arils. 2. Drizzle olive oil and lime juice over salad. Add honey, if desired and serve.

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  • Citrus Yogurt Bowl Recipe

    Feel free to double or triple this recipe. Serve topped with granola or chopped nuts, if desired. Prep: 15 minutes Yield: 2 servings 2 (7-ounce) containers nonfat plain Greek-style yogurt 1 tablespoon honey 1 teaspoon grated orange zest 11/2 cups orange sections (about 2 large oranges) 1 cup grapefruit sections (about 1 large grapefruit) 1 cup fresh blueberries 1. In a medium bowl, combine yogurt, honey and orange zest, stirring until blended. Spoon yogurt mixture evenly among 2 serving bowls. Divide oranges, grapefruit and blueberries and serve immediately.

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