Bee Sweet Citrus Recipes

Cooking in Style

Lemon cake

• 1 ¾ cups sugar, divided
• 1 cup butter, softened
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 ½ cups flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 teaspoon baking soda
• 1 cup buttermilk
• grated peel and juice of 3 Bee Sweet lemons
• 2 tablespoons poppy seeds

1. Preheat oven to 350 degrees F.
2. In mixing bowl, cream 1 cup sugar and butter. Blend in eggs and vanilla.
3. In a separate bowl, combine flour, baking powder and salt. Stir into the batter
4. Stir baking soda into buttermilk and add to the batter.
5. Fold in grated lemon peel and poppy seeds.
6. Pour batter into a greased bundt pan. Bake for 40-50 minutes, or until the cake is golden brown and has a crevice in the middle.
7. Meanwhile, combine lemon juice (about 1 cup) and ¾ cup sugar in a saucepan and simmer over low heat until the sugar dissolves.
8. When the cake is done, let stand for 5 minutes, the drizzle sweetened lemon juice slowly over the top until it is all absorbed.

Makes 10 servings.

Lemon Lime Cheesecake

• 1 cup graham cracker crumbs
• 3 tablespoons sugar
• 1/2 teaspoon ground cinnamon
• 3 tablespoons butter, melted

• 1 large fresh lemon
• 2 fresh limes
• 3 8-ounce packages cream cheese, softened
• 1 1/8 cups plus 2 tablespoons sugar, divided
• 5 large eggs
• 1/4 teaspoon salt
• 1 1/2 cups sour cream
• 1/2 teaspoon vanilla extract

To prepare the crust, grease a 9-inch springform pan.

Mix graham cracker crumbs, sugar, cinnamon and butter. Press onto the bottom and about 2 inches up the sides of the pan.

Preheat oven to 350°F.

Grate 1 teaspoon of lemon peel. Grate 1 teaspoon of lime peel. Place in a bowl with cream cheese and beat at medium speed until creamy. Add 1 1/8 cups sugar, eggs and salt. Beat at medium speed for 10 minutes. Pour batter into the pan and bake for 45 minutes, or until set. Let cool in the pan for 20 minutes.

Beat sour cream with 2 tablespoons sugar and vanilla for 1 minute, or until sugar is dissolved. Pour over the cheesecake and spread evenly over the top. Bake for an additional 15 minutes.

Let cool in the pan for 30 minutes, then refrigerate until chilled.

Remove cake from the pan and top with fruit and whipped cream, if desired.

Makes 10 servings.

Creative Cooking

Cara Orange Spinach Salad

• 4 cups spinach, washed and dried well
• 2 cups bite-size pieces romaine lettuce
• 5 strawberries, hulled and sliced
• 1 ½ Bee Sweet * Cara Cara oranges
• ¼ cup crumbled blue cheese

Vinaigrette

• 3 tablespoons balsamic vinegar
• ¼ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• ½ cup olive oil

1. Place greens in a salad bowl. Add sliced strawberries.
2. Remove peel from the whole orange, slice orange into rounds and cut rounds in half. Add to greens and strawberries.
3. Squeeze the juice of the ½ orange over all ingredients in the bowl.
4. Sprinkle blue cheese over the salad.
5. To prepare the vinaigrette, whisk together vinegar, salt and pepper in a small bowl. Gradually whisk in olive oil until emulsified.
6. Toss salad with enough vinaigrette to moisten. Serve immediately.

Makes 4-6 servings

Tip: Bee Sweet Citrus navel or valencia oranges can be substituted for Cara Cara oranges.

Favorite Recipes

Summertime Sangria

• 3 ½ cups of your favorite dry red wine
• ½ cup triple sec
• 1/3 cup brandy
• 1 tablespoon sugar
• Juice of 1 large fresh Bee Sweet* orange
• Juice of 1 large fresh Bee Sweet* lemon
• 1 cup lemon-lime soda (Sprite/7Up)
• 1 medium fresh Bee Sweet* orange, sliced
• 1 medium fresh Bee Sweet* lemon, sliced
• 1 small green (preferred) or red apple, seeded and cubed

1. Mix the first 6 ingredients in a large pitcher or container and refrigerate overnight if possible.
2. Immediately before serving, add soda, orange and lemon slices, and cubed apple.
3. Serve over ice (in a fun glass), spooning some of the fresh fruit from the pitcher into your glass.

Makes 4-5 servings

Tip: If you are in a rush, use chilled wine. When they’re in season, use a Bee Sweet Citrus blood orange for your fresh orange slices.