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1 egg, slightly beaten
1/4 cup grated orange rind
4 tsps. baking powder
1/3 cup melted shortening or oil
1/2 cup chopped pecans
3 cups sifted flour
1 cup orange juice
1/4 tsp. salt
1 cup sugar
Sift together flour, baking powder, salt and sugar. Add pecans.
Beat together orange juice, rind, shortening and egg. Pour into dry ingredients and mix just to moisten. Do not beat.
Turn into greased loaf pan and bake at 350 degrees for about 1 hour.
Remove from pan and cool. Slices better on second day.
Spread with cream cheese to serve.
Use your favorite hot roll mix. When raised, roll out to a narrow sheet
1/4 -inch thickness.
Spread generously with butter and orange marmalade. Roll up like a jelly roll. Seal
edges. Cut into 1-inch slices. Place in greased muffin pan. Let rise until double in size.
Bake 350 degrees for 15 minutes and remove from pan at once. Brush with orange
juice and powdered sugar.
2 cups sifted all-purpose flour
1 tsp. baking powder
1/2 cup Grape Nuts Cereal
2 well beaten eggs
1 tbsp. grated orange peel
1/3 cup sugar
1/2 tsp. baking soda
3/4 tsp. salt
1 cup orange juice
1/3 cup oil
Sift together flour, sugar, baking powder, soda and salt. Stir in cereal.
Combine eggs, orange peel, juice and oil. Add all at once to dry ingredients, stirring just until moistened. Fill greased muffin tins 2/3 full.
Bake at 400 degrees for 20 - 25 minutes.
3 Cups Bisquick baking mix
2 tsp grated orange peel
3/4 cup orange juice
1 pkg (3 oz) cream cheese - softened
2 Tbsp orange marmalade
Heat oven to 450.
Mix baking mix, orange peel & orange juice until soft dough forms; beat vigorously 30 seconds. Turn dough onto surface generously dusted with baking mix; roll in baking mix to coat. Knead 10 times.
Roll dough 1/2" thick. Cut with 2 1/2" cutter dipped in baking mix. Place on ungreased cookie sheet. Mix cream cheese & marmalade. Spoon about a tsp of mixture onto center of each circle; sprinkle with sugar.
Bake 8-10 mins. until golden brown.
Yields about 15 biscuits.
Notes: High Altitude (3500-6500 ft) Not recommended.
From Betty Crocker Bisquick Cookbook
1/4 cup butter, room temperature
1/4 cup sugar
1 cup 100% Florida orange juice
1 cup all-purpose flour
1 cup cornmeal
2 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
2 cups fresh, canned or frozen corn kernels lightly chopped
Preheat oven to 350 degrees. Coat a 9x9" baking pan with non-stick cooking spray and lightly dust with flour, shaking out the excess.
In a large mixing bowl and using a hand mixer, beat together butter and sugar until light and fluffy.
Add eggs and orange juice; beat until just combined.
Stir in chopped corn.
Pour batter into baking pan. Bake for 30 minutes or until a wooden toothpick comes out clean. Remove from oven and let cool slightly.
Cut into 12 squares. Serve warm.
Notes: For a sweet touch, combine 1/4 cup softened butter and 2 tbsp. of orange blossom
honey to spread on the cornbread.
6 slices English Muffin bread
2 tbsps. frozen orange juice
2 tbsps. melted butter
1/4 cup brown sugar
2 tsps. cinnamon
Place bread under broiler and toast on 1 side. Turn. Combine orange juice concentrate, sugar, cinnamon and butter and mix well. Brush on untoasted side of bread.
Place under broiler again until lightly browned.
2 cups sifted flour
3/4 cup shortening
3/4 cup strained grapefruit juice
1/4 cup evaporated milk
1 tsp. salt
3 tbsp. sugar
1/2 tsp. soda
3 tsps. baking sodaz
Stir flour, salt, soda and baking powder together.
Cut in shortening until well blended.
Mix grapefruit juice and milk. Add to dry ingredients, using enough to make dough soft but not sticky.
Turn dough onto a lightly floured board and knead a few strokes.
Roll or pat to 1/8" thickness.
Cut into small biscuits. Place on baking sheet.
Bake in a very hot oven (475 degrees) for 15 minutes.
Serve hot with butter and orange marmalade.