Store, Deli & Office Hours:  Tue-Sat, 10am-3pm

Tram Tours:  Thur-Sat, 11am & 1pm

Amazing Play Place:  Thur-Sat, 10am-3pm

temple oranges 2  Fruit shipping will resume in November.



weddings front page
941-748-5829, ext. 268 or 234

Store hours:

Tram Tours:
11am &1pm

Play Place:
Saturday 10am-3pm

Mixon will be closed from August 28-September 19 for Maintenance

temple oranges 2   Shipping Fresh Fruit Weekly on Tuesday & Thursday through March




weddings front page
941-748-5829, ext. 268 or 234

Mixon's Groveside Cafe
The Groveside Market & Cafe is full of delicious treats! Perfect for lunch on the go or just for a delicious dessert.
Order Online
Browse our online store and have your order shipped directly to you, quickly and conveniently!
Something For Everyone
Something for everyone. Tour the grove, let loose at Mixon's Play Place, visit the Wildlife Refuge and more!


Wheaties Bars


2 cups Wheaties cereal flakes
2 cups all-purpose flour
1 tsp baking powder
¾ cup firmly packed brown sugar
¾ cup plus 2 tablespoons butter or margarine, chilled
10 oz Mixon Orange Cherry Marmalade


Mix cereal, flour, baking powder and brown sugar in a bowl. Cut in butter until crumbly.
Press about two-thirds of the mixture in an even layer on the bottom of a 13x9x2 inch pan. Spread with marmalade; sprinkle remaining cereal mixture over marmalade.
Bake at 350 F about 30 minutes. Remove to a wire rack. Cool completely.

If desired, Drizzle with glossy frosting (1 ½ cups confectioner sugar, 1/8 tsp vanilla extract, ¼ cup milk, food coloring to desired color).

Tropical Kumquat Cake


3 eggs
2 cups sugar
1 cup oil
3 cups flour
2 tsp baking soda
1 tsp salt
1 tsp cinnamon
1 1/2 cups chopped kumquats (prepared)
1 cup chopped nuts
1 20 oz can crushed pineapple (well drained)


In bowl beat eggs, sugar and oil. Fold in dry ingredients and mix well. Add kumquats, nuts, and pineapple. Pour into greased and floured 10" tube pan. Bake 1 hr. and 15 minutes in 350 degree oven. Cool and remove from pan.

Notes: Kumquat preparation: Wash kumquats and drain.
Sprinkle with baking soda and cover with boiling water (1 TB soda to 1 quart water). Let stand until cooled, drain and rinse with cold water.

Temple Orange Tea Bread


2 cups all-purpose flour
1 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2/3 cup non-fat plain yogurt
2/3 cup sugar
2 large eggs (egg substitute optional)
3 Tbsp melted unsalted butter (margarine)
1 Tbsp grated orange zest

1/2 cup Florida Temple orange juice
(or orange juice of choice)
1/4 cup sugar


Preheat oven to 350°F. Butter an 8 1/2 x 4 1/2 x 2-5/8 non-stick loaf pan. Mix dry ingredients in bowl. In separate bowl whisk together all other ingredients. Add liquid ingredient with dry ingredients stir until well combined. Bake in loaf pan for 45-50 min.
In sauce pan bring to a moderate boil orange juice & sugar, stir & simmer for 1 minute. Keep syrup warm.
Poke holes in top of baked bread, brush on 1/3 of syrup. Let stand 10 minutes then invert onto rack. Poke more holes to sides & bottom & brush remaining syrup.
Wrap in plastic & foil, let stand overnight.

Notes: (Makes 1 loaf=17 slices)

Sweet Tart


1/4 Cup Honey
1 TBSP Cornstarch
1 TBSP Vanilla Extract
1/4 tsp Ground Ginger
6 Navel Oranges, peeled, seeded & sectioned
2 Pink or Red Grapefruit, peeled, seeded & sectioned
1 Cup All-purpose Flour
1 1/2 tsp Baking Powder
1/4 Cup Crystallized Ginger, finely chopped
1/4 Cup sweetened, shredded Coconut
1/8 tsp Salt
4 TBSP Cold Butter, cut up
1/3 Cup Unsweetened light Coconut Milk
1 Egg, lightly beaten


ONE: Preheat oven to 400 Degrees F. Grease a 2-quart square baking dish with butter; set aside. In a medium saucepan over low heat, stir together honey, cornstarch, vanilla extract and ground ginger.
TWO: Gently stir in Orange sections and Grapefruit sections. Keep the filling hot. In the bowl of a food processor, pulse the flour, baking powder, crystallized ginger, coconut and salt combined. Add the butter, coconut milk and egg, and pulse just until combined. Add an additional tablespoon of coconut milk if necessary for dough to come together.
Three: Spoon hot filling in prepared baking dish. Drop topping in nine mounds on top. Bake 20 to 25 minutes or until a wooden toothpick inserted in the topping comes out clean. Serve warm.

Notes: Citrus comes out to play in this gorgeous, sunny-hued dessert. Paired with coconut and ginger, it's a winter warmer for sure.

Sunshine Squares


3 cups sugar
Zest of 3 grapefruits finely grated
2 cups flour
12 tablespoons (1& 1/2 sticks) unsalted butter, cut up
pinch of salt
1 cup & 2 tablespoons freshly squeezed lemon juice, strained (about 8 lemons)
6 eggs


In processor blend sugar and zest for 1 min. Scoop out 1/4 cup of blended sugar into small bowl. Scoop 2 & 1/4 cups sugar into large bowl. Combine 1&1/2 cups flour, salt, into remaining 1/2 cup of sugar. Blend. Drop in butter. Pulse many times. Mixture will look like sand, then big clumps.
Dump clumps into 13 x 9 inch baking pan. Press into bottom of pan. Slide into 325 degree oven & bake til golden, about 25 mins.
Whisk remaining 1/2 cup flour into the large bowl with other sugar. Whisk in juice and eggs. When pastry is golden, remove, turn down oven to 300 degrees pour egg mixture over pastry & bake 30 mins.
After 30 mins,remove from oven & spread remaining 1/4 sugar over top. Cool. Chill. Cut into squares.

Sunshine Bars


3 cups sugar
Finely grated zest of 3 grapefruits
2 cups flour
1 pinch of salt
12 Tbsp (1-1/2 sticks) of unsalted butter, cut up
1 cup, plus 2 Tbsp. freshly squeezed lemon juice, strained (about 8 lemons)
6 eggs


Measure sugar into a food processor. Drop in grapefruit zest. Buzz to a fine grapefruit-scented
powder, about 1 minute.
Scoop 1/4 cup scented sugar into a small bowl; set aside. Scoop 2 1/4 cups scented sugar into a large mixing bowl; set aside.

Combine: Measure 1 1/2 cups flour and the salt into the remaining 1/2 cup scented sugar in the food processor. Buzz, to combine. Drop in butter. Pulse many times. Mixture will look like fine sand,
then big clumps.

Pat: Dump clumps into a 13x9-inch baking pan. Pat into the bottom of the pan. Slide into a
325 degree oven and bake until golden, about 25 minutes.

Whisk: Meanwhile, whisk remaining 1/2 cup flour into the scented sugar in the large mixing bowl.
Whisk in juice. Whisk in eggs.

Bake: When pastry is golden, lower oven temperature to 300 degrees. Pour egg mixture over pastry and bake until center is just set, about 30 minutes. Pull pan out of oven.

Gild: Spread remaining 1/4 cup scented sugar over the top. Cool. Chill. Cut into 48 bars.

Prep: 20 minutes Bake: 55 minutes Yields: 48 bars

Strawberry Rhubarb Cake


1 Mixon orange
3 1/2 cup granulated sugar
2 lbs. rhubarb, trimmed and sliced
1 lb strawberries (about 4 cups), trimmed and chopped, plus sliced strawberries for garnish
4 large egg yolks, room temperature
2 large eggs, room temperature
1 cup whole milk
3 tsp. vanilla extract
3 cup cake flour (not self-rising)
1 tbsp. baking powder
12 tbsp. butter (no substitutions), cut up, room temperature
1 1/4 cup confections' sugar
8 oz. cream cheese, softened
2 cup heavy cream, cold


Into 4-quart saucepan, squeeze juice from orange. Stir in 2 cup granulated sugar. Cook on medium-high until sugar dissolves, stirring. Add rhubarb: cook 5 minutes or until tender, stirring occasionally. Transfer to bowl; cool slightly. Refrigerate, uncovered, 2 hrs. Stir in chopped strawberries; refrigerate.

Preheat oven to 350F. Grease and line bottoms of three 8-inch. cake pans with parchment paper. Grease and flour parchment and sides of pan.

In medium bowl, whisk egg yolks , whole eggs, 1/4 cup milk, and 2 tsp. vanilla until combined. In large bowl, with mixer on low speed, mix flour, baking powder, remaining 1 1/2 cup granulated sugar, and 1/2 tsp. salt; beat in butter and remaining 3/4 cup milk on medium-high speed. Add egg mixture in 3 batches, beating well between additions. Divide batter evenly among pans. Bake 20-30 minutes or until toothpick inserted in center comes out clean. Cool on wire rack 10 minutes. Loosen sides with knife. Invert cakes onto rack; cool completely.

Place 1 cake on plate. Strain liquid from mixture; discard. Spread half of rhubarb on cake, leaving 1-inch border. Repeat with second cake and remaining rhubarb. Top with third cake.

In large bowl, with mixer on high, whisk confectioners' sugar, cream cheese and remaining 1 tsp. vanilla until fluffy. Slowly drizzle in cream. Whisk on high until stiff peaks form.

Cover cake with frosting. Garnish with berries. Serve immediately, or cover with plastic wrap (before garnishing) and refrigerate up to 1 day.

Notes: Bake and freeze up to a month ahead.

Strawberry Grapefruit Pie


1 3 oz package Strawberry Jell-O
3 Tbsp Cornstarch
1 Cup sugar
1 1/2 Cups water
2 Mixon Pink Grapefruit
1 Pie Crust - Baked
Cool Whip


Cook Jell-O, cornstarch, sugar, and water until thickened. Place pieces of grapefruit on bottom of pie crust. Pour prepared mixture over grapefruit; cool. Add Cool Whip just before serving.

Rainbow Citrus Cake


Ingredients For Cake:
3 1/2 cups all-purpose flour
5 tsp. baking powder
1 tsp. salt
3/4 cup shortening
2 1/4 cups white sugar
4 eggs, room temperature
1 1/2 cups milk
2 tsp. vanilla extract
2 tsp. grated lemon zest
2 tsp. grated orange zest
2 tsp. grated lime zest
2 drops yellow food coloring
2 drops orange food coloring
2 drops green food coloring

Ingredients For Lemon Custard Filling

1/2 cup white sugar
1/4 cup cornstarch
1/4 tsp. salt
2 egg yolks
3/4 cup water
1/3 cup lemon juice
2 tbsp. butter

Ingredients For Orange Cream Cheese Frosting:
2 -8oz packages cream cheese, softened
1/2 cup butter
2 cups confectioners' sugar
2 tsp. orange food coloring
1 tsp. vanilla extract


Preheat oven to 350 degrees F. Grease and flour 3 9-inch pans. Sift together the flour, baking powder and salt. Set aside.

In a large bowl, cream together the shortening and sugar until light and fluffy. Beat in the eggs one at a time, mixing until each egg is well blended. Stir in the vanilla. Beat in the flour mixture alternating with the milk. Divide batter into 3 bowls.

In the first bowl, stir in lemon zest and yellow food coloring, pour into prepared pan. In the second bowl, stir in orange zest and orange food coloring; pour into second prepared pan. In the last bowl, stir in the lime zest and green food coloring; pour into third prepared pan.

Bake in the preheated oven until a toothpick inserted into the center of each cake layer comes out clean, about 30 minutes. Let cool in pan for 5 minutes then turn out onto a wire rack and cool completely.

Assemble the cake: stack the layers together with the Lemon Custard Filling in between the layers. Frost sides and tops of cake with Orange Cream Cheese Frosting. Refrigerate until serving.

Lemon Custard Filling:
In a large saucepan or double boiler combine sugar, cornstarch and salt. Mix well. Beat the egg yolks and water together, then whisk into sugar mixture. Cook over medium heat, stirring constantly, until mixture is thickened. Remove from heat and stir in lemon juice and butter. Cover with plastic until completely cooled. Spread between layers of cake.

Orange Cream Cheese Frosting:
In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, and orange food coloring. Gradually stir in the confectioners' sugar. Frost the cake.

Notes: This cake would be great for Easter or a Spring function.

Pink Grapefruit-mint Sorbet


1/2 cup honey
1 tsp. Grated florida grapefruit zest
1 tbsp. Finely chopped fresh mint
2 1/2 cups 100% florida grapefruit juice


In a sauce pan combine honey,grapefruit zest, mint and 1/2 cup water. Place over medium heat and cook until the honey melts. Remove from heat and let cool completely. Stir in grapefruit juice.

Pour mixture into ice cream maker and freeze according to manufacturer's directions. Transfer sorbet to a resealable freezer container; freeze at least 6 hours. Serve frozen.

Serving Size: 4 (makes 1 1/2 cups)


1 (16.5oz.) pkg. refrigerated sugar cookie dough
3/4 cup Orange Marmalade
2 tbsp. semi-sweet chocolate chips
2 tbsp. bittersweet chocolate chips
1/3 cup toasted pecan halves, coarsely chopped


Preheat oven to 350 degree. For the crust, shape cookie dough into a flat round. On a lightly floured surface, roll out dough to a 12-inch circle, 1/4-inch thick. Transfer to an ungreased 15-inch round baking sheet.

Bake 18 to 20 minutes or until golden brown. Remove from oven and let cool on pan 8 to 10 minutes. Using a large angled spatula, carefully loosen crust from pan; let cool completely.

Spread marmalade evenly on the crust up to 1/2-inch from the edge. Combine semi-sweet and bittersweet chips in small microwave-safe bowl.
Microwave on high 30 to 45 seconds or until melted, stirring every 20 seconds.
Drizzle chocolate over marmalade and sprinkle with pecans. Cut cookie pizza into 16 slices and serve.

Serving Size: 16

Notes: A kid's favorite!

Orange-scented Buttermilk Cake Loavesv


3 1/4 cups of cake flour, sifted, plus more for dusting
1 tbsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
1/2 tsps. ground cinnamon
2 sticks unsalted butter, softened
2 cups granulated sugar
1 1/2 tsps. orange zest, finely grated
4 large eggs, at room temperature
1/2 cups of sour cream, at room temperature
1 1/2 tsps. pure vanilla extract
1 1/4 cups buttermilk, at room temperature
confectioner's sugar, for dusting


Preheat the oven to 350 degrees. Spray three 8x4-inch loaf pans (disposable are fine) with vegetable oil cooking spray, dust with flour, and arrange them on a baking sheet.

In a medium bowl, whisk the cake flour with the baking powder, baking soda, salt and cinnamon. In the bowl of a stand mixer fitted with the paddle, beat the butter with the sugar and orange zest at medium-high speed until fluffy, about 4 minutes. Add the eggs one at a time, beating well between additions and scraping down the side of the bowl. Beat in the sour cream and vanilla. At low speed, beginning and ending with the dry ingredients, beat in the dry ingredients in 3 additions, alternating with 3/4 cup of the buttermilk; gently fold just until blended.

Scrape the batter into the prepared pans and smooth the tops; gently tap once to release any air. Bake the loaves for about 45 minutes, rotating the baking sheet halfway through, until a cake tester inserted in the center of each loaf comes out with a few moist crumbs attached.

Transfer the loaves to a rack for 20 minutes, then turn them out onto the rack and set them right side up to cool. Dust them with confectioner's sugar, slice and serve.

Notes: Can be made a day in advance.

Orange Walnut Cake


1 cup butter, room temperature
1-1/2 cups all-purpose flour
1-1/2 tsps. baking powder
2 tbsp. grated orange rind
1/2 cup chopped walnuts
1-1/3 cups sugar
4 eggs
2 tbsp. orange juice
15oz. golden raisins


Cream butter and sugar until blended. Add eggs, one at a time, beating after each addition.
Mix flour and baking powder well.
Add to first mixture, mixing well. Add orange juice, rind, walnuts and raisins. Stir until well combined. Pour batter into greased and floured loaf pan.
Bake at 350 degrees for about 50 minutes.
Cool in pan for about 15 minutes.
Remove from pan and wrap in aluminum foil for storing.

Orange Slice Bars


1 pound Orange Slice Candy Cut into 1/8 inch stripes
6 Tbsp hot water

½ cup butter, softened
2 ¼ cups packed brown sugar
4 eggs
1 tsp vanilla extract
2 ½ cups all purpose flour
2 tsp baking powder
1/2 tsp salt
½ cup chopped pecans (or nuts of your choice)
Confectioners’ sugar


1. In a bowl, combine candy & water. Cover & soak overnight; drain well & set aside.
2. In a mixing bowl, cream butter & brown sugar. Add eggs, one at a time, beating well after each. Beat in vanilla. Combine flour, baking powder & salt; gradually add to creamed mixture. Fold in nuts & candy
3. Spread into a greased 15in.x10in. Baking pan. Bake at 350 degrees for 25-30 minutes or until golden brown. Cool on a wire rack. Dust with confectioners’ sugar. Cut into bars.

Prep time: 25 minutes
Cook time: 25 minutes
Ready in: 50 minutes
Yields: 48 servings

Orange Pineapple Cherry Pie


1 10 oz jar Mixon Orange Pineapple Cherry Marmalade
1 8 oz Cool Whip
1 4 oz cream cheese
1 – 8 inch graham cracker crust
¼ cup chopped pecans


Mix together cream cheese & marmalade. Fold in Cool Whip. Put in crust and top with pecans. Chill well before serving.

Orange Pineapple Cherry Bars


2 cups corn flakes or your favorite bran/granola flakes
2 cups all purpose flour
1 tsp baking powder
¾ cup firmly packed brown sugar
1 cup plus 2 Tbsp butter or margarine, chilled
1 jar Mixon Orange Pineapple Cherry Marmalade


Mix cereal, flour, baking powder, and brown sugar in a bowl, cut in butter until crumbly. Press about 2/3 of the mixture in an even layer on bottom of 9 X 12 inch pan. Spread the marmalade evenly over the pressed mixture. Sprinkle remaining cereal mixture over the marmalade. Bake at 350 about 30 minutes. Cool & cut into bars.

Orange Muffins


2 oranges or tangerines, peeled, sectioned and chopped
1 egg, slightly beaten
1 1/2 cup flour
1/2 cup sugar
1/2 cup butter
1/4 cup milk
1 3/4 tsp baking powder
1/2 tsp salt
1/4 tsp allspice
1/4 tsp nutmeg
Zest both oranges to obtain 2 to 3 Tbsp


Preheat oven to 350. Sift the flour with all the other dry ingredients. Add the Butter. Mix together the beaten egg and the milk, then add to dry ingredients and mix until just moistened. Fold in the orange pieces with the zest. Fill greased muffin tins about 3/4 full. Bake for 25 minutes. Serve with your favorite topping.

Orange Meringue Pie


9-inch baked pie shell
5 tbsp. Cornstarch
1 1/2 tbsps. Grated orange rind
2 cups orange juice
1 tsp. Grated lemon rind
1 cup sugar
1/4 tsp. Salt
3 eggs, seperated
2 tbsps. Butter
6 tbsps. Sugar


Mix sugar, corn starch, salt and orange rind. Add orange juice and cook over low heat, stirring constantly until thickened and smooth. Keep stirring until mixture looks shiny and clear.
Beat egg yolks slightly and stir a little of the hot mixture into them.
Turn egg yolks into orange filling, stirring vigorously. Cook and stir a full 2 minutes. Remove from heat.
Add butter, lemon juice and rind.
Cool fillling and turn into shell.
Beat egg whites until stiff and gradually beat in sugar.
Cover pie with meringue, being sure it is well attached to edges of crust. Brown 15-minutes at 350 degrees.
Cool pie but do not chill before serving.

Orange Marmalade Pie


9-inch pie shell
1 tbsp. Lemon juice
2 1/2 tbsp. Corn starch
1/4 cup butter, softened
2 tbsps. Orange liqueur
2 medium oranges
1/2 cup water
1 1/4 cups sugar
3 eggs
Whipped cream


Preheat oven to 425 degrees.
Wash and dry oranges. Peel off orange part of rind in paper thin layer. Chop finely and set aside.
Seperate oranges into sections and dice. Remove and discard membranes and white portion.
Combine reserved orange rind and sections with sugar, lemon juice and water in small saucepan. Bring to a boil and boil gently uncovered for 15 minutes. Cool to room temperature.
Mix sugar and cornstarch in mixer bowl. Add butter and beat until smooth and fluffy. Add eggs one at a time, beating after each one is added. Fold in orange liquer and cooled marmalade mixture. Pour into shell.
Bake 425 degrees for 10 minutes. Reduce temperature to 350 degrees and bake an additional 30-40 minutes or until top is lightly browned and filling set.
Garnish with whipped cream.

Orange Loaf


1 cake yeast
3/4 cup lukewarm water
2 grated orange rinds
3/4 cup orange juice
4 cups all-purpose flour
2 tbsps. Sugar
1 egg, beaten
1 tsp. Salt
2 tbsps. Oil


Dissolve yeast in water. Add egg, oil salt, orange rind and juice. Stir in flour
And beat until smooth. Knead, adding more flour if necessary. Let rise until
Double in bulk. Place in greased loaf pan and let rise and double again.
Bake at 400 degrees for 10 minutes. Reduce to 350 degrees for an additional
50 minutes.

Orange Juice Bundt Cake


1 box yellow cake
1 box instant vanilla pudding
4 eggs
1/2 cup oil
1 cup orange juice
1 cup chopped pecans

2 cups sugar
2 sticks butter
1/2 cup orange juice


Mix all cake ingredients together except pecans. Grease and flour bundt pan and place nuts in bottom. Pour batter over the nuts and bake at 350 degrees F for 45 minutes. Boil glaze for two minutes. Pour over hot cake. Leave cake in pan for 45 minutes after pouring hot glaze over the hot cake. Best if sets overnight before serving so glaze can soak in.

Notes: Hint: 1/2 recipe of glaze is sufficient.

Orange Glazed Pecans


4 cups pecan halves
2 cups orange juice
1/2 cup sugar
1 tsp. ground cinnamon
1 tsp. finely grated orange zest


In a shallow dish combine pecans and orange juice and let stand for 30 minutes.

Preheat oven to 350 degrees. Coat a large baking sheet with nonstick cooking spray.
In a large mixing bowl combine sugar, cinnamon and orange zest.
Remove pecans from orange juice and add to sugar mixture; toss well to coat.

Place pecans on baking sheet. Bake 10 - 15 minutes or until crisp. Remove from the oven and let cool. Break into small pieces and serve.

Serving Size: 16 (Makes 4 cups)

Orange Brownies


2 tbsps. orange juice
6-oz. semisweet chocolate morsels
1/2 tsp. grated orange rind
3/4 cup all-purpose flour
1/2 tsp. orange extract
1/2 cup finely chopped walnuts
1/2 cup butter
3/4 cup confectioner's sugar
1/2 tsp. vanilla
2 eggs
1/4 tsp. salt
1/4 tsp. baking soda


Combine butter, sugar, and orange juice in medium saucepan and cook over medium heat stirring frequently until mixture comes to a boil.
Remove from heat and add chocolate morsels, orange rind and flavorings, stirring until chocolate melts.

Add eggs, one at a time, beating well after each addition.
Sift flour, soda and salt together and add with walnuts to chocolate mixture.
Pour batter into greased and floured 9" square pan.

Bake at 325 degrees for 30 minutes.
Cool completely on wire rack and cut into squares.

Orange Bread Pudding


2 cups milk
1/2 cup sugar
3 eggs, beaten
1 1/2 cups bread (broken in pieces)
1 cup orange juice
rind from 1 orange
2 tbsp. melted butter

Orange Sauce:

3/4 cup sugar
1 tbsp. butter
1/2 cup orange juice
1/4 tsp. salt
1 cup boiling water
1 tbsp. cornstarch
1/2 tsp. grated orange rind


Soak bread in milk for 15 minutes. Beat eggs until creamy, adding sugar gradually.
Add orange juice, butter and orange rind. Stir into bread mixture. Pour into buttered baking dish and bake 350 degrees for 60 minutes. Serve hot with Orange Sauce.

Orange Sauce:
Combine sugar, cornstarch and salt and mix thoroughly. Add boiling water and cook slowly for 5 minutes, stirring constantly. Add butter, orange and orange rind.

Orange Ambrosia Pie


2- 1/2 cups orange sections, cut into small pieces
1/2 cup plus 1/3 cup sugar
1/3-1/2 cup orange juice
1/4 tsp. Ginger
1/2 cup flaked coconut
2 tbsps. Corn starch
3-oz. Pkg. Cream cheese
1 tbsp. Milk

4 cups rice chex cereal, crushed to make 1 cup
1/4 cup, firmly packed brown sugar
1/3 cup butter, melted
1/4 tsp. Ginger


Mix orange pieces and 1/2 cup sugar. Set aside while preparing crust. Drain syrup
From oranges. Add enough orange juice to make 1 cup. Combine cornstarch and
1/3 cup sugar. Add orange juice. Cook and stir over medium heat until very thick
And clear. Cool. Combine cream cheese, ginger and milk. Spread on bottom sides
Of pie crust. Stir orange pieces into sauce. Pour into crust. Sprinkle with coconut.
Chill at least 2 hours or until sauce is set.

Preheat oven to 300 degrees. Butter a 9-inch pie plate. Combine cereal crumbs,
Sugar and ginger. Add butter and mix thoroughly. Press mixture evenly onto
Bottom and side of pie plate. Bake 10 minutes. Cool before serving.

Orange Almond Cake


2 Mixon oranges - any variety
8 oz granulated sugar
1 cup almonds or 1 cup ground almonds
6 eggs
1 Tbsp baking powder
Confectioner's Sugar or Chocolate Frosting


Preheat oven to 375 degrees.
Butter and flour a springform pan.
Pulverize almonds in a food processor fitted with a metal blade until thay are finely ground.
Combine oranges and sugar in food processor fitted with a metal blade and process until ground. Slowly add eggs, ground almonds and baking powder.
Pour batter in the prepared springform pan.
Bake for 45 minutes or until a toothpick inserted comes out clean.
Before serving, dust cake with confectioner's sugar or frost with chocolate icing.

Notes: A springform pan has sides and bottom separate for easy cake removal.
Oranges get chopped with peel.

Recipe is from Sarasota Pet Magazine's Rescue Cookbook.

Orange & Carrot Cake


1 Mixon orange
1 1/2 cups sugar
1 cup vegetable oil
4 eggs
2 cups all-purpose flour
2 tsp baking powder
2 tsp ground cinnamon
2 tsp ground nutmeg
1/4 tsp salt
2 cups shredded carrots
1/2 cup chopped walnuts
1/2 cup raisins
Fresh Orange Cream Cheese Spread for Frosting - see separate recipe


Trim a thin slice from each end of the orange; cut the fruit in half lengthwise.
With a shallow "V" shape cut remove the white center core.
Cut the halves into small chunks.
In a blender or food processor, puree the orange chunks to yield 2/3 cup.
In a large bowl, combine the sugar and oil.
Beat in the eggs one at a time.
Sift together the dry ingredients and gradually add them to the egg mixture.
Stir in orange puree, carrots, walnuts and raisins.
Pour batter into a greased 13 X 9 X 2 inch baking pan.
Bake at 350 F for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean.
Cool on a wire rack.
Frost with Fresh Orange Cream Cheese Spread

Notes: makes 12 servings.

Oatmeal Bars Florida-style


1 tsp. orange zest
1 cup butter, softened
1 cup light brown sugar
3/4 cup granulated sugar
2 eggs
1 tsp. vanilla
1 1/2 cups flour
1 tsp. salt
1 tsp. soda
1/2 tsp. ginger
3 cups old-fashioned oatmeal
orange glaze

Orange Glaze:
2 tbsp. orange juice
1 cup confectioner's sugar

Whisk ingredients together until sugar dissolves.
About 1/2 cup


Preheat oven to 350 degrees. Combine zest, butter and sugars in a medium-size mixing bowl; add eggs and vanilla and beat until light and fluffy.

In another mixing bowl, combine flour, salt, baking soda and ginger; add to butter and ginger mixture. Stir in oats and mix well.

Bake in an ungreased 13x9-inch pan for 30 to 35 minutes.
While warm, drizzle with Orange Glaze. Cut into 16 rectangular shaped bars.

Nutty Caramel Grapefruit Crisp


4 pink grapefruit, cut into segments
1/2 cup packed light brown sugar
2 tbsp. all purpose flour
1 cup old-fashioned oatmeal
1/4 cup pecans, chopped
1/4 cup packed brown sugar
1 tbsp. unsalted butter
2 tbsp. canola oil
1/2 tsp. cinnamon
1 cup low-fat vanilla or plain yogurt


Preheat oven to 350 degrees. Peel grapefruit, getting rid of all white pith, into segments. Cut over a bowl so you can capture all the juice. Once all segments have been cut out, squeeze the remaining fruit to extract as much juice as possible.

Place the grapefruit, light brown sugar, and flour in a glass baking dish. Use a fork to combine and then add grapefruit segments in an even layer. Set aside.

In a medium bowl combine oats, pecans, brown sugar, butter, canola oil and cinnamon. Sprinkle oat mixture on top of grapefruit and bake for 30 minutes until the crumb topping is browned and the caramelized grapefruit juice bubbles up the side of the dish.

Serve warm or room temperature with yogurt.

Mixon’s Salsa Cake


2 cups all purpose flour
1 1/3 cups sugar
4 tsp baking powder
1 tsp baking soda
¾ tsp ground cinnamon
½ tsp ground cloves
½ tsp ground allspice
1 cup of Mixon Jalapeno Salsa - Tangy
½ cup shortening
2 eggs
1/3 cup water

1 recipe Cream Cheese Frosting


Mix first 7 ingredients in a mixing bowl. Add salsa and shortening. Beat 3 minutes or until well mixed. Beat in eggs and water, 3 minutes or until well mixed. Grease and flour two 8-inch round cake pans, line with baking or parchment paper. Pour in batter, spreading evenly.

Bake in a 350-degree oven for 30 to 35 minutes or until a toothpick is inserted near the center and comes out clean.

Cream Cheese Frosting - Mix together 6 oz soft cream cheese, 4 cups confectioners’ sugar, 2 Tbsp soft butter or margarine and ½ tsp vanilla. Spread over cool cake. Makes 12 servings.

Mixon’s Orange Swirl Pie


1 10 oz jar Mixon Orange Marmalade
4 oz cream cheese
1 8 oz Cool Whip, not light
1 graham cracker crust


Mix together Orange Marmalade and cream cheese. Fold in Cool Whip and put in a graham cracker crust. Refrigerate. Garnish with orange zest.

Miniature Key Lime Pies


6 to 7 whole graham crackers, crushed to fine crumbs
(about 3/4 cup)
1/4 cup sugar
3 tbsps. unsalted butter, melted
3 egg yolks
1 cup sweetened condensed milk
3/4 fresh Key Lime juice


Preheat oven to 200 degrees. Grease 12 2-inch tartlet pans.

In a medium bowl, mix the graham cracker crumbs with the sugar; add the melted butter and stir until the crumbs are well coated. Divide the crumb mixture evenly among the tartlet pans and press it firmly onto the bottom and sides of the pans to make a crust; arrange the pans on a baking sheet and set aside.

In bowl of an electric mixer, mix the egg yolks with the sweetened condensed milk on low speed for 5 minutes. Gradually add the Key Lime juice and continue mixing for another 5 minutes. Pour the mixture into the prepared tartlet shells and bake in the preheated oven for 12 to 15 minutes until firm but creamy. Let cool to room temperature, then refrigerate for at least 1 hour before serving.

Makes 12 tartlets.

Microwave Lemon Curd


1 cup white sugar
3 eggs
1 cup fresh lemon juice
3 lemons, zested
1/2 cup unsalted butter, melted


In a microwave-safe bowl, whisk together the sugar and eggs until smooth.
Stir in lemon juice, lemon zest and butter.
Cook in the microwave for 1 minute intervals, stirring after
each minute until the mixture is thick enough to coat the back of a metal spoon.
Remove from the microwave, and pour into small sterile jars.
Store for up to three weeks in the refrigerator.

Love The Mama Lemon Bars


1 1/8 cup all-purpose flour
1/3 cup confectioner's sugar
1/2 cup butter, softened
2 eggs
2/3 cup confectioner's sugar
1/3 cup fresh lemon juice
1 1/2 tsp. grated lemon zest
1/4 tsp. baking powder

2 tbsp. confectioner's sugar, or as needed


Preheat the oven to 325 degrees.
In a medium bowl, mix together the flour, 1/3 cup of confectioner's sugar, and butter until butter is in very small crumbs. Press into the bottom of a 11x7-inch pan.

Bake for 25 minutes in the preheated oven, or until firm and lightly browned.
While crust is baking, whisk together the eggs, 2/3 cup of confectioner's sugar, lemon juice, and lemon zest in a medium bowl. Just before the crust is done, stir in the baking powder. Pour over the crust while it is hot, and return to the oven.

Bake for another 25 minutes in the preheated oven, until set. Dust with remaining confectioner's sugar when cool.

Notes: Do not use a bread pan to bake this recipe.

Lemon Tea Cookies


3/4 cup sugar
1 1/2 cups of flour
1/2 tsp. baking powder
1/2 cup butter, cold, cut into 1-inch pieces
2 tbsps. lemon juice
1 large egg yolk
Lemon glaze

Lemon Glaze:
1 tbsp. cream cheese, softened
2 tbsps. lemon juice
1 1/2 cups confectioner's sugar


Combine sugar, flour, and baking powder in a food processor bowl; pulse to combine (about 10 1-second pulses).
Add butter, pulse until mixture looks like fine cornmeal (about 15 1-second pulses).
Add lemon juice and egg yolk. Process until dough begins to form into ball, 15 to 20 seconds.
Remove dough and wrap in plastic wrap, refrigerate 1 hour.
After dough has chilled, preheat oven to 350 degrees.
Shape dough into 1-inch balls and place on lightly greased baking sheet.
Bake for 15 to 18 minutes.
Remove cookies to wire racks to cool. When cookies have cooled completely, spread each with 1/2 tsp. glaze.

Lemon Glaze:
Whisk together cream cheese and lemon juice in a small mixing bowl.
Add sugar and whisk until smooth.

Yields: about 3/4 cup

Lemon Poke Cake


1 (18.25oz) pkg. yellow cake mix
1 (3.4oz) pkg. instant lemon pudding mix
3/4 cup water
1/2 cup vegetable oil
4 eggs
1/3 cup lemon juice
2 cups confectioner's sugar


Preheat oven to 350 degrees. Grease and flour a 9x13-inch pan.

In a large bowl, stir together the cake mix and instant pudding. Add the water, oil and eggs, mix until smooth and well blended. Spread batter evenly into the prepared pan.

Bake for 40 - 45 minutes in the preheated oven, until a toothpick inserted comes out clean.
While the cake is still hot, poke holes in the top with a fork.
In a small bowl, mix together the lemon juice and confectioner's sugar until smooth.
Pour over hot cake.

Notes: Can serve with ice cream or whipped topping.

Lemon Blossoms


18 1/2 oz yellow cake mix
3 1/2 oz instant lemon pudding mix
4 large eggs
3/4 cup vegetable oil

4 cups confectioner's sugar
1/3 cup fresh lemon juice
1 lemon, zest
3 tbsps. vegetable oil
3 tbsps. water


1. Preheat oven to 350 degrees.

2. Spray miniature muffin tins with vegetable oil cooking spray. Combine the cake mix, pudding mix, eggs and oil and blend well with an electric mixer until smooth, about 2 minutes.(batter will be thick). Pour a small amount of batter, filling each muffin tin halfway.

3. Bake for 12 minutes. They come out of the tin better if they are cooked a little past the golden brown stage so the cake is more firm. Turn out onto a tea towel.

4. Make the glaze while the cakes are baking. Sift the sugar into a mixing bowl. Add the lemon juice, zest, oil and 3 tbsps. of water. Mix with a spoon until smooth.

5. With fingers, dip the cupcakes into the glaze while they're still warm, covering as much of the cake as possible, or spoon the glaze over the warm cupcakes, turning them to completely coat. Place on wire racks with waxed paper underneath to catch any drips.

6. Let the glaze set thoroughly, about 1 hour, before storing in containers with tight-fitting lids.

Kumquat Refrigerator Pie


1 baked pie crust, 9"
1 8 oz Cool Whip whipped topping
2/3 cup pureed kumquats
1 can condensed milk
1/2 cup lemon juice


1. Beat condensed milk and whipped topping.
2. Add lemon juice and beat until thickened.
3. Add pureed kumquats.
4. Pour in pie shell.
5. Chill in refrigerator for several hours before serving.

Key West Coffee Cake


2 oranges, peeled, sectioned and seeded
1 (15.25oz.) can pineapple tidbits in juice, drained
1 cup frozen orange juice concentrate, thawed, (divided 3/4 and 1/4)
1/3 cup water
3/4 cup granulated sugar, divided (1/4 cup and 1/2 cup)
1/4 cup cornstarch
3 1/2 cups packaged biscuit mix (can use reduced-fat as well)
3/4 cup of milk
1/2 cup refrigerated or frozen egg substitute, thawed, or 1 egg plus 2 egg whites
2 tbsp. butter, melted
1/2 cup packed brown sugar
1/2 tsp. ground cinnamon


Preheat oven to 350 degrees. Coat a 13x9x2-inch baking pan with nonstick cooking spray. In a medium saucepan stir together orange sections, pineapple, 1/4 cup of the concentrate, water, 1/4 cup granulated sugar, and cornstarch. Cook and stir until mixture is thick and bubbly. Set aside.

For the batter:
In a large mixing bowl, combine biscuit mix, remaining 3/4 cup concentrate, remaining 1/2 cup granulated sugar, milk, egg and butter.
Spread half the batter in the bottom of the baking pan. Spread fruit mixture over batter. Spoon remaining batter in small mounds over fruit.

In a small bowl combine brown sugar and cinnamon. Sprinkle over batter.
Bake 40 to 45 minutes or until golden brown. Serve warm.

Serving Size: 15

Key Lime Cookies


1/2 cup butter
1 cup white sugar
1 egg
1 egg yolk
1 1/2 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
1/4 cup fresh lime juice
1 1/2 tsps. grated lime zest
1/2 cup confectioner's sugar for decoration


Preheat oven to 350 degrees. Grease cookie sheets.

In a large bowl, cream butter, sugar, egg, and egg yolk until smooth.
Stir in lime juice and lime zest.
Combine the flour, baking powder, and salt; blend into the creamed mixture.
Form dough into 1/2 inch balls, and arrange on the prepared cookie sheet.

Bake 8 to 10 minutes in the preheated oven, or until lightly browned. Cool on wire racks.
Sift confectioner's sugar over cookies while still warm.

Honeybell Pie


1 jar Mixon’s Honeybell Marmalade
1 8 oz container Cool Whip
4 oz cream cheese
1 graham cracker crust


Blend together marmalade and cream cheese. Gently fold in Cool Whip. Pour into crust. Enjoy! (This recipe can be used with any of our marmalades!)

Honey Orange Pudding


2 tbsp. butter
2 eggs, separated
1/4 cup orange juice
1 1/2 tsp. grated orange rind
1/4 cup strained honey
1/4 cup sugar
2 tbsps. flour
1 tbsp. lemon juice
1 cup milk


Cream butter until soft and blend in sugar.
Add egg yolks and beat until fluffy.
Add flour and beat until smooth.
Stir in orange and lemon juice, grated rind, honey and milk.
Fold in stiffly beaten egg whites and pour into a buttered 5-cup casserole or into 6 large custard cups.
Set in shallow pan of hot water and bake in 300 degree oven for 1 hour (casserole)or 45 minutes (custard cups). Serve warm or cold.

Honey Cookies


1/2 cup butter, room temperature
1/2 cup sugar
1 egg
1/2 cup honey
2 1/2 tbsps. water
1 3/4 cups unbleached all-purpose flour
1 tsp. baking soda
3/4 tsp. cream of tartar
1/4 tsp. salt
1/4 tsp. ground cinnamon
1/4 tsp. ground ginger
1/4 tsp. ground nutmeg


Preheat the oven to 350 degrees.
In a large bowl, cream the butter and sugar together until fluffy.
Beat in the egg, honey, and water until well combined.

In a medium bowl, stir all the remaining ingredients until blended. Stir the flour mixture into the butter mixture until thoroughly blended. Cover and refrigerate the dough for at least 1 hour or overnight before rolling out.

On a lightly floured work surface, roll the dough out to a thickness of 1/4 inch. Cut into desired cookie shapes and place 1 inch apart on parchment-lined or greased baking sheets. Bake in the center of the preheated oven for 10 minutes, or until the cookies are lightly browned. Let the cookies cool on the baking sheet for a few minutes, then transfer to wire racks.

Makes 3 dozen cookies

Grapefruit Pie


1 can sweetened condensed milk
1/4 cup lemon juice
3-4 Mixon pink grapefruit, large sectioned & cut into pieces
Pie crust of your choice


Stir milk and lemon juice together. Fold in (drained of all juice) pink grapefruit. Pour into prepared crust. Chill. Top with whipped cream, if desired. Garnish with peel curls.

Notes: Delicious and easy. Drain your grapefruit. Do not add any grapefruit juice as it makes the pie too loose.

Grapefruit Marmalade Gingerbread


1 3/4 cups cake flour
3/4 tsp. baking powder
1/2 tsp. baking soda
1 tsp. cinnamon
1 tsp. ground ginger
1/2 tsp. salt
3 tbsp. shortening
1 egg, well beaten
1/2 cup molasses
1 cup grapefruit marmalade
4 tbsp. boiling water

Tangy Whipped Topping:
1 3oz pkg. cream cheese
1 tbsp. whipping cream
1/2 tsp. vanilla extract
3 tbsp. confectioner's sugar

Grapefruit Sauce:
1/2 cup sugar
1 tbsp. flour
1 tbsp. cornstarch
1/8 tsp. salt
3/4 cup boiling water
2 tbsp. butter
1 tsp. grapefruit zest
1/2 cup grapefruit juice
1 tbsp. lemon juice


Preheat oven to 350 degrees.
Spray an 8x8 baking pan with non-stick baking spray.
Combine baking powder, baking soda, cinnamon, ginger and salt in a large mixing bowl. Set aside.
Cream shortening in a large mixing bowl by beating on highuntil light and fluffy.
Add egg; mix well.
Add molasses and marmalade; beat thoroughly.
Add dry ingredients and hot water alternately in small amounts; beating well after each addition.
Pour into the pan; bake 25 to 30 minutes. Cool for 10 minutes.
Cut cake into nine squares and serve with tangy whipped topping.

Tangy Whipped Topping:
Bring cream cheese to room temperature.
Place in a medium-size mixing bowl, along with whipping cream and vanilla extract.
Beat until well combined. Gradually blend in the confectioners' sugar; continueto beat smooth.
Set aside

Grapefruit Sauce:
Combine flour, sugar, cornstarch and salt in a 2qt. saucepan. Add boiling water and butter. Cook, stirring constantly, over medium heat until thick and clear. Remove from heat. Add zest and fruit juices. Stir to combine. Cool to room temperature.
Fold into whipped topping

Yield: about 2 cups

Grapefruit Cream Cake


2 1/4 cups self rising flour
2/3 cup vegetable oil
1 1/3 cup sugar
3 eggs, unbeaten
1 tbsp. Grated grapefruit rind
3/4 tsp. Grated lemon rind
1/2 cup grapefruit juice
1/2 cup water

Grapefruit cream filling:
1/2 cup sugar
2 tbsps. Cornstarch
1/4 tsp. Salt
1/2 cup fresh grapefruit juice
1 tbsp. Margarine
1 egg yolk
1 tbsp. Grated grapefruit rind


Preheat oven to 350 degrees. Cream together oil, sugar and rinds. Beat in eggs one at a time. Sift in flour in three portions, alternating with grapefruit juice and water in two portions. Beat batter 1/2 minute. Pour into 2 well-greased, lightly floured round 9-inch cake pans. Bake 30 minutes or until done. Turn out on a wired rack to cool. When cool, spread grapefruit cream filling between layers.

Grapefruit cream filling:
Combine sugar, cornstarch and salt. Blend in grapefruit juice. Cook over medium heat, stirring constantly, or over hot water until mixture is thick.
Add remaining ingredients. Cook over low heat 5 minutes, stirring constantly.
Cool before spreading.

Frost with your favorite frosting.

Grandma's Lemon Meringue Pie


1 cup white sugar
2 tbsp. all-purpose flour
3 tbsp. cornstarch
1/4 tsp. salt
1 1/2 cups water
2 lemons, juiced and zested
2 tbsp. butter
4 eggs yolks, beaten
4 egg whites
6 tbsp. white sugar


Preheat oven to 350 F. degrees

To make lemon filling: In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Stir in water, lemon juice and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter. Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat. Pour filling into baked pastry shell.

To make meringue: In a large glass or metal bowl, whip egg whites until foamy. Add sugar gradually, and continue to whip until stiff peaks form. Spread meringue over pie, sealing the edges at the crust.

Bake in preheated oven for 10 minutes, or until meringue is golden brown.

Notes: Makes 1 9-inch pie.

Grandma's Dessert


1 yellow cake
4 to 6 Mixon Oranges
1 cup sugar


Use your favorite yellow cake recipe. Peel oranges and cut into very small pieces. Remove seeds. Pour sugar over oranges and let stand. When cake is removed from pan, pour juice from oranges on cake, allowing it to soak in. Top with small oranges pieces.

Notes: Serves 10 to 12.

Frozen Grapefruit Gems


1 12oz. box vanilla wafer cookies
3 cups confectioners' sugar
1 6oz. can frozen grapefruit juice concentrate
1/2 cup butter, melted
1/2 cup chopped pecans
1/2 cup flaked coconut


Crush vanilla wafer cookies with a rolling pin, or in a food processor, until finely crumbed.
Mix together with all ingredients except coconut.
Shape into small balls and roll into coconut.
Serve frozen in a chilled parfait glass.

Yield: about 3 dozen

Fresh Orange Cream Cheese Spread (Frosting)


8 oz cream cheese, softened
1 cup confectioner's sugar
1 cup heavy cream or whipping cream, whipped
1 Mixon orange - grated peel


Makes about 3 cups.
In a bowl, combine the cream cheese, sugar, and orange peel.
Fold in the whipped cream and chill.

Notes: You can use this on just about everything - no ordinary icing!

Florida Sunshine Cake


1 box yellow cake mix
1 small box (3 oz) orange Jello
4 eggs
2/3 cup oil
2/3 cup water

Syrup: 2 cups sugar & 2 cups orange juice

Cool Whip
orange zest or orange slice candy


Mix above ingredients all together and pour into large (9X13 or larger) loaf pan, greased and floured. Bake at 350 degrees for 35 minutes or until a toothpick comes out clean.
While warm punch holes in cake with straw or fork. Make a syrup with 2 cups sugar & 2 cups orange juice. Bring to a boil and simmer 5 minutes. Cool slightly and drizzle over warm cake. Refrigerate several hours.
Frost with Cool Whip. Decorate with orange zest or orange slice candy.

Florida Kumquat Cake


Kumquat Mixture:
10" Cast Iron Pan
2 Cups Kumquats - Each kumquat cut into thirds, with seeds removed
1 Stick Unsalted Butter
3/4 Cup Light Brown Sugar
3 T Honey
1/2 teaspoon vanilla
1/2 teaspoon salt

Wet Mixture:
1 Stick Unsalted Butter
1-1/3 Cup Sugar
5 Extra Large Eggs (or 6 large), room temperature
1 tsp vanilla

Dry Mixture:
1-1/3 Cup Flour
1-1/2 tsp baking power
3/4 tsp salt


Preheat oven to 325.
Melt 1 stick butter in cast iron pan over medium heat, be careful not to burn.
Add 3/4 Cup brown sugar, stir until mixed.
Remove from heat. Add 3 Tablespoons honey, 1/2 tsp vanilla, 1/2 tsp salt. Stir to combine.
Add the kumquats to caramel mixture - or fit as much as you are able inside the pan over the mixture.

Separately, place 1 stick of unsalted butter and 1-1/3 Cup sugar in a large mixer (or using a hand mixer and large bowl), and beat until fluffy.
Add eggs, one at a time, then add 1 tsp vanilla, beating on high.

In a separate bowl, sift together dry ingredients.
Add to wet ingredients and mix on low speed until combined.
Carefully spoon batter over kumquats, being careful not to disturb fruit.
With a knife, carefully smooth batter.
Place cake in oven on middle rack. Bake for 45 minutes, or until toothpick inserted in center of cake comes out clean.
Take a butter knife and loosen edges along the pan.
Place cake on a wire rack, and let cool for 30 minutes. Place a serving plate on top of the pan, and flip over so fruit is on top.
Enjoy a serving with a few kumquats as accents!

Florida Key Lime Pie


3 oz Key Lime juice
4 eggs
1 14 oz can sweetened condensed milk
Graham cracker pie crust


Separate 4 eggs
Combine egg yolks and one 14 oz can of sweetened condensed milk. Mix well.
Slowly add 3 oz Key Lime juice and stir until filling is smooth and creamy. Pour into graham cracker pie crust. Place in 350° oven for 10 minutes. Serve chilled topped with whipped cream.

Citrus Cookies


1/2 cup butter
2/3 cup white sugar
1/8 tsp. salt
1 tbsp. lemon juice
2 tsps. lemon zest
6 drops yellow food coloring
1 1/2 cups all-purpose flour


1. Cream together butter or margarine and sugar. Add salt, juice, zest and food coloring. Mix until well blended.

2. Add flour a half a cup at a time, mixing well. Dough should ball up when finished. Shape into a cylinder about 2 1/2 inches in diameter. Chill for 4 hours.

3. Preheat oven to 350 degrees

4. Slice into 24 cookies and bake on cookie sheet 6 to 8 minutes.

Notes: These sugar cookies can be substituted with an orange flavor, with orange zest, orange juice and orange food coloring. Also lime juice, lime zest and green food coloring. All citrus flavors for all different tastes!

Citrus Cheesecake


Crust ingredients:
1 egg yolk
1 tbsp. fresh lemon juice
1 tsp. grated lemon zest
1/2 tsp. vanilla extract
1 1/4 cups all-purpose flour
1/3 cup white sugar
1/2 cup butter, room temperature
1 egg white

Filling Ingredients:
3 (8 ounce) packages cream cheese
1 2/3 cups white sugar
2 tbsp. cornstarch
1 tbsp. fresh lemon juice
1 tbsp. grated orange zest
2 tsp. grated lime zest
1 1/2 tsp. grated lemon zest
1/2 tsp. vanilla extract
3 eggs
1 cup sour cream

2/3 cup Mixon Orange Marmalade
2 tsp. fresh lemon juice


Preheat oven to 450 degrees F. Butter a 9-inch springform pan. In a small bowl, whisk together egg yolk, 1 tbsp. lemon juice, 1 tsp. lemon zest and 1/4 tsp. vanilla. In the bowl of a food processor, combine flour and 1/3 cup sugar. Add butter and process until coarse crumbs form. With machine running, add yolk mixture and blend until moist clumps form. Press dough onto bottom and 1 1/2 inches up sides of prepared pan. Freeze crust 10 minutes.

Brush crust lightly with egg white. Bake until crust is pale golden, about 15 minutes. Cool on rack while preparing filling. Reduce oven temperature to 350 degrees F.

In a large bowl, beat cream cheese and 1 2/3 cups sugar until smooth. Beat in cornstarch, 1 tbsp. lemon juice, orange zest, lime zest 1 1/2 tsp. lemon zest and 1/2 tsp. vanilla. pour filling into crust.

Bake in the preheated oven for 55 to 60 minutes, or until puffed and cracked around edges and center moves only slightly when pan is shaken. Allow to cool to room temperature, then refrigerate overnight.

In a saucepan over medium heat, boil marmalade and 2 tsp. lemon juice until slightly reduced, about 2 minutes. Spread warm glaze on top of cake. Chill cake 10 minutes. Remove pan sides and transfer cake to serving plate.

Chocolate Chip Orange Zucchini Bread


3 eggs
2 cups, white sugar
1 cup vegetable oil
2 tsp. vanilla extract
2 cups grated zucchini
1 cup chopped walnuts
1 cup semisweet chocolate chips
1 tbsp. orange zest
3 cups all-purpose flour
1/4 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1/2 tsp. ground cinnamon
1 tsp. ground nutmegz


Sift together flour, baking powder, soda, salt and spices.

In a large bowl, beat eggs until light and fluffy.
Add sugar, and continue beating until well blended.
Stir in oil, vanilla, zucchini, nuts, chocolate chips, and orange rind.
Blend in sifted ingredients. Turn batter into two greased 9x5 inch loaf pans.

Bake at 350 degrees for 50 minutes, or until bread tests done.

Remove loaves from pans, cool. Chill before slicing.

Chilled Grapefruit-caramel Meringue Pie


1 cup pink grapefruit juice
coarsely shredded zest of 2 pink grapefruits (1/2) cup
1 dozen large eggs, 6 eggs lightly beaten, 6 eggs separated
3/4 cup plus 1 1/3 cups sugar
2 sticks (1/2 lb) unsalted butter, softened, plus 4 tbsp. melted
9 whole graham crackers
1/2 lb. cream cheese, softened
Caramel Sauce
3/4 cup heavy cream


Bring a medium saucepan filled with 2-inches of water to simmer over moderate heat. In a medium heatproof bowl, whisk the grapefruit juice and zest with the 6 whole eggs and 3/4 cup of the sugar. Set the bowl over the saucepan and cook, stirring frequently, until a thick curd forms, about 15 minutes. Don't worry if the curd looks slightly curdled. Strain the curd through a fine sieve set over a bowl, pressing on the solids. Whisk the softened butter into the curd until blended. Place a sheet of plastic directly on the curd and refrigerate until set, about 3 hours.

Meanwhile, in a food processor, crush the graham crackers; pour in the melted butter and pulse just to combine. Pat the crumbs over the bottom of a 9-inch spring form pan. Refrigerate for 30 minutes.

In a medium bowl, using an electric mixer, beat the cream cheese until fluffy. Beat in 3/4 cup of the Caramel sauce. In another medium bowl, beat the heavy cream until soft peaks form. Fold the heavy cream into the caramel cream cheese.

Spoon the grapefruit curd into the spring form pan and tap gently to form an even layer. Spoon the caramel cream on top in a smooth, even layer. Drizzle the remaining 3/4 cup of the Caramel sauce all over the caramel cream and freeze until slightly set, about 1 hour.

Meanwhile, bring a medium saucepan filled with 2 inches of water to a simmer. In the bowl of a standing electric mixer, combine the 6 egg whites with the remaining 1 1/3 cups of sugar. Set the bowl over simmering water and whisk over low heat until the sugar is dissolved and the egg whites are hot to the touch. Transfer the bowl to the mixer fitted with a whisk and beat at medium high speed until the whites are stiff and glossy, about 8 minutes. Spread the meringue over the caramel. Swirl decorative peaks in the meringue. Freeze the pie until firm, at least 4 hours.

Before serving, preheat the broiler and position a rack 8 inches from the heat. Broil the meringue just until it begins to brown, about 2 minutes, shifting the pan for even browning.

Alternately, brown the meringue with a propane torch. Carefully remove the ring and transfer the pie to a platter. Let stand in the refrigerator for 30 minutes.

Notes: Can be prepared through Step 5 and frozen for up to 2 weeks. Cover once it's frozen solid.

Candying Citrus Peel


2 cups citrus peel (oranges or grapefruit)
1 cup sugar
Finely chopped nuts (if desired)


Using a small sharp knife, score peel in quarters or eighths. Remove peel. Cut in strips if desired. Peel can also be removed with a vegetable peeler.

When you have 2 cups peel, put peel in saucepan, cover with cold water and bring to boil. Reduce heat and simmer 8 minutes. Drain; repeat cooking twice. Wash saucepan.

Bring 1 cup sugar and ½ cup water to boil in pan, stirring twice. When sugar is dissolved, add peel. Simmer over low heat 15 minutes or until syrup is absorbed.

Using tongs, remove peel to a rack, or roll first in sugar or nuts. Let dry on a wire rack at least 4 hours or overnight. Store airtight; peel (without nuts) keeps indefinitely in a cool place.

Baked Oranges


6 Oranges
1 cup orange juice
1 tbsp. cornstarch
1/2 cup sugar
2 tbsp. butter
grated nutmeg


Wash oranges and place in a large Dutch oven.
Cover with water and bring to a boil.
Reduce heat and simmer 5 minutes.
Drain and set aside.

When oranges are cool, peel and cut 1/2" thick slices. Cut each slice in half
and arrange in a lightly greased oblong baking dish.

Combine orange juice, sugar, butter and cornstarch in saucepan.
Bring to a boil, reduce heat and simmer for 1 minute.
Pour hot mixture over orange slices. Sprinkle with nutmeg if desired.
Bake at 350 degrees for 15 minutes or until bubbly.

Notes: Roasted oranges were used by early Florida settlers as a remedy for the common cold, and a tea made from orange leaves was similarly used for curing a fever.

Pina Colada Pie - Quick & Easy


10 oz jar Mixon Orange Pineapple Marmalade
5 oz Mixon Coconut Spread (one half the jar)
8 oz container Cool Whip (regular not lite)
8” graham cracker crust (8oz)


Pour marmalade into bowl and stir. (Place coconut spread in microwave for 15 seconds to make it pourable)
Add half of the jar coconut spread to marmalade and stir. Fold in Cool Whip. Mix gently but thoroughly until well blended. Spoon into pie crust. Refrigerate at least 2 hours or overnight. Enjoy!

Key Lime Pie - Quick & Easy


1 - 10.5 jar Mixon Key Lime Jelly
1 - 8 inch graham cracker crust
1 - 8 oz container of thawed Cool Whip
(use regular Cool Whip, not Lite)
1 - 8 oz cream cheese


Spoon Key Lime Jelly into mixing bowl, add cream cheese (optional).
Stir well until smooth.
Fold in Cool Whip.
Mix gently, but thoroughly, until well blended.
Spoon into pie crust. Refrigerate at least two hours or overnight before serving.
Garnish with squirt whipping cream & lime peel twirls.

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