Store and Deli are now open 10-3 Tuesday - Saturtday
(Pardon our dust - we are remodeling, painting and cleaning)
Weddings and events will resume in June. Grove tours and play area will be opening in June.
Citrus Shipping season is over.
We will resume shipping in mid-Nov when the new crop ripens.
We are STILL shipping Frozen Juice, Wine & Fudge, Jams & Jellies & more.
Now Available - fresh locally farmed Clams & Oysters from Two Docks Shellfish
Place order with Two Docks by Thursday 9AM - Available for local pickup only on Friday or Saturday
1 green apple such as Granny Smith, cored and peeled and cut into
1 Red Delicious apple, cored, peeled and cut into eighths
Juice of 1 orange
1 tbsp. light brown sugar
1/2 tsp. cinnamon
1/8 tsp. salt
1 tbsp. butter
Heat oven to 400 degrees.
Toss apples with orange juice, zest, brown sugar, cinnamon and salt
in an 8x8 baking dish.
Dot evenly with butter.
Place in oven and bake for 30 minutes.
Servings: 4 to 6
Notes: Great to serve with eggs, grits, toast and bacon. Can use with pork at dinner as well
3 slices bread
1/4 cup orange juice
2 oranges, sliced or sectioned
1 1/2 grated orange rind
1 tsp. lemon juice
1/4 cup sugar
Beat egg. Add orange juice and lemon juice and beat again. Add
sugar and grated orange rind. Mix thoroughly. Cut slices of bread in half.
Dip in egg mixture. Fry in butter until golden brown. Place orange slices on each
slice of bread. Sprinkle with powdered sugar and serve at once.
3/4 cup milk
1 tbsp. vinegar
1 tbsp. lemon juice
2 tbsp. butter
1/2 tsp. vanilla extract
1 cup all-purpose flour
2 tbsp. white sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. poppy seeds
1 tsp. lemon zest
Stir the milk, vinegar and lemon juice together in a bowl; let stand 10 minutes to curdle. Whisk in egg, butter and vanilla extract.
In a separate bowl, mix together the flour, sugar, baking powder, baking soda, salt, poppy seeds, and lemon zest until well combined. Pour the milk mixture into the flour mixture and whisk a few times until the batter is mostly free of lumps.
Heat a skillet over medium heat and spray with cooking spray. Pour 1/4 cup of batter per pancake into the skillet and cook until bubbles appear on the surface, about 2 minutes. Flip the pancakes over with a spatula and brown the other side, about 2 more minutes.
Serving size: Makes 8 pancakes.
8 cups cubed challah bread (about 8 thick slices)
1/2 cup spreadable cream cheese, room temp.
1 cup milk
1/2 cup grapefruit juice
4 large eggs
2 tsp. vanilla extract
1 tsp. ground cinnamon
1/4 cup packed brown sugar
1/4 maple syrup
3 tbsp. packed brown sugar
2 tbsp. granulated sugar
For the Casserole:
Coat an 11x7-inch baking dish with nonstick cooking spray.
Place bread cubes in baking dish and set aside.
In a large bowl and using an electric hand-mixer, beat cream cheese until softened.
With mixer running, whisk in milk in a steady stream. Whisk in grapefruit juice in a steady stream.
Add eggs, vanilla, cinnamon and a pinch of salt; whisk until combined.
Pour over bread, pressing down to soak bread evenly. Sprinkle with 1/4 cup brown sugar and drizzle with 1/4 cup maple syrup. Cover and refrigerate at least 1 hour or overnight.
For the Citrus Salsa:
Grate 1 tbsp. zest from the grapefruit and 1 tbsp. zest from the oranges. Cut away the peel and pith
from the grapefruit and oranges. Cut each section in half crosswise. Place in a serving bowl; sprinkle with grapefruit zest, orange zest, 3 tbsp. brown sugar, granulated sugar and cinnamon.
Refrigerate up to 1 hour (Stir gently just before serving.)
Preheat oven to 350 degrees. Place baking dish on center oven rack. Bake 35 - 45 minutes or until golden brown and completely set. Remove from oven and place on a wire cooling rack; let cool for 5 minutes. Slice and serve warm with Citrus Salsa, maple syrup and a dusting of powdered sugar.
1 cup all-purpose flour
2 tsp. baking powder
1 tsp. finely shredded orange peel
1/4 cup chopped orange sections
2 tbsp. cooking oil
1 tbsp. sugar
1/4 tsp. salt
1 egg, beaten
1 cup, 100% orange juice
Mix flour, sugar, baking powder and salt in bowl.
In separate bowl, combine egg, orange peel and orange juice.
Add dry mixture and stir just until blended. Fold in chopped orange sections.
Pour about 1 tbsp. batter onto a hot, lightly greased griddle.
Cook pancakes until golden brown, turning once to cook second sides
when pancakes have bubble surfaces and slightly dry edges.
Serve with honey, preserves or your favorite syrup.
3 tbsp unsalted butter, melted
3 tbsp light brown sugar
1/2 tsp cinnamon
Preheat broiler for 10 minutes.
Cut each grapefruit in half and loosen each section.
Combine butter, sugar and cinnamon in a small bowl.
Spread 1/6th of the mixture over each cut side of the grapefruit.
Place on a 15" X 10" baking sheet, cut side up and broil for about 5 minutes, until top is bubbly.
1 large pink grapefruit
1 tbsp. honey
2 tsp. butter
Cut grapefruit in half crosswise.
Using a serrated spoon, cut around and between the inside peel and the fruit. Then cut between each section.
Cut a hole in the center of each half. Fill each half with 1 tbsp. of the honey, 1 tsp. of the butter and cinnamon and sugar to taste.
Place the grapefruit halves on a broiler pan and place on top rack under the broiler.
Broil grapefruit just until golden brown and sugar caramelizes. Serve warm.
1/2 cup quite warm milk
1 tsp. salt
1 tbsp. sugar
1 package yeast
2 tbsp. shortening
2 1/2 cups flour
3 tbsp. butter, melted
1 tbsp. grated orange rind
2 tbsp. orange juice
1 1/2 cups powdered sugar
Preheat oven to 400F degrees
Combine milk, salt, sugar, yeast, egg, shortening and flour and knead.
Roll out into a 12"x7" rectangle.
Combine butter, orange rind, orange juice and sugar. Spread the dough rectangle with half the mixture.
Roll up the long way and cut 12 rolls. Place in a 9" round pan.
Let rise 25-30 minutes. Bake 20-25 minutes at 400F degrees. While still warm, frost with the other half of the orange mixture.
Notes: Refreshing spin on the usual morning cinnamon rolls.