Sunkist Orange Pie Filling and Eight-Minute Meringue

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This recipe is one of a set of gorgeously illustrated vintage Sunkist recipes I found in Grammy's recipe box preserved in nearly pristine condition. Feel free to download the image so you can print it out and use it in your kitchen.

Ingredients for pie filling:

• 1 cup sugar
• 1/3 cup flour
• 1/4 teaspoon salt
• Grated rind from 1 Sunkist orange
• 1 cup Sunkist orange juice
• Juice of 1/2 Sunkist lemon
• 2 tablespoons butter
• 3 egg yolks, beaten light

Instructions for pie filling:

1. Mix sugar, flour, salt, and grated rind
2. Add fruit juice
3. Cook in double boiler for ten minutes, stirring until thickened, and afterward, occasionally
4. Add butter and beaten egg yolks
5. Cook two minutes
6. Cool
7. Put in a pie crust that has been baked on the outside of a tin pie plate
8. Prepare meringue (see below)

Ingredients for Eight-Minute Meringue:

• 3 egg whites
• 1/3 cup powdered sugar
• 1/6 cup granulated sugar
• Grated Sunkist lemon rind [lemon zest]

Instructions for Eight-Minute Meringue:

1. Beat egg whites with egg-beater until stiff
2. Gradually add powdered sugar, beating vigorously
3. Fold in granulated sugar
4. Add lemon zest to flavor

Instructions for finishing pie:

1. Cover pie filling in pie crust with meringue mixture (see below)
2. Bake for 8 minutes in a moderate oven (350°F-375°F)

Sunkist Orangeade Recipe

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This recipe is one of a set of gorgeously illustrated vintage Sunkist recipes I found in Grammy's recipe box preserved in nearly pristine condition. Feel free to download the image so you can print it out and use it in your kitchen.

Grape Juice Lemonade recipe (includes Ginger Ale Lemonade and Loganberry Lemonade)

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This recipe is one of a set of gorgeously illustrated vintage Sunkist recipes I found in Grammy's recipe box preserved in nearly pristine condition. Feel free to download the image so you can print it out and use it in your kitchen.

Sunkist Honey Orange and Cherry "Mock-tail" Recipes

I was hesitant about posting this recipe because I am not an advocate for the consumption of alcohol in any form, but then I realized that these "cocktail" recipes are really "mock-tail" recipes that don't call for alcohol at all. Nice! 

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This recipe is one of a set of gorgeously illustrated vintage Sunkist recipes I found in Grammy's recipe box preserved in nearly pristine condition. Feel free to download the image so you can print it out and use it in your kitchen.

Orange Ice (and Lemon Ice)

Ooo lah lah! Does this look delectable or what? I am such a fan of anything orange-flavored you know I'm going to be hinting for Hubby to make this for us.

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This recipe is one of a set of gorgeously illustrated vintage Sunkist recipes I found in Grammy's recipe box preserved in nearly pristine condition. Feel free to download the image so you can print it out and use it in your kitchen.

Fruit Cup

I've written it before, and I'll write it again... the illustration on this card is so gorgeous. I wish this wasn't a lost art. We need a lot more of this style of illustration (in my opinion).

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This is a really fun healthy dessert because it doesn't have a lot of added sugar. I also like it for it's "cold factor". There is something about really cold fruit that hits the spot.

This recipe is one of a set of gorgeously illustrated vintage Sunkist recipes I found in Grammy's recipe box preserved in nearly pristine condition. Feel free to download the image so you can print it out and use it in your kitchen.

Oranges, poranges... who says there ain't no rhyme for oranges!

When I think of Christmas time, I think of oranges and other orange-colored citrus fruits. I think of picking out just the right oranges that will be the sweetest and juiciest like the one Santa always left me in the toe of my stocking.

In my collection of vintage cooking pamphlets, I have a wonderful informational recipe booklet produced by Sunkist in the mid-20th century. The advice still holds true today, so I'm sharing.

Here's to your "vigorous health"! Enjoy!

P.S. Wondering about the title of this post? Click here to hear the song.

Orange peanut salad

A hint of the tropics with a dash of Thai influence... Hubby saw this and thought it sounded a lot like the strange sort of concoction a kid makes when they're home alone from school. You be the judge.

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I have to smile at the editorial text in italics next to the recipe that reads:

"You will probably never again use vinegar in dressings once you try the 'witching drop of lemon juice.' Practically all famous chefs have discarded vinegar because lemon juice gives a more exquisite flavor. Learn for yourself what these chefs have proved."

But the recipe calls for "French dressing" and lemon juice isn't listed at all. I have to chuckle.

This recipe is one of a set of gorgeously illustrated vintage Sunkist recipes I found in Grammy's recipe box preserved in nearly pristine condition. Feel free to download the image so you can print it out and use it in your kitchen.

Lemon garnishes

If you're lucky enough to have a lemon tree in your garden (as I am) there may be some ripe fruit on it right now. Here's some cool ideas for using those lemons.

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The print at the bottom of the card reads:

"Fresh lemon juice is an aid to digestion when used on fish, game, meats, vegetables and salads. People with jaded appetites who ought to eat are often tempted by a garnish."

This recipe is one of a set of gorgeously illustrated vintage Sunkist recipes I found in Grammy's recipe box preserved in nearly pristine condition. Feel free to download the image so you can print it out and use it in your kitchen.

Ways to serve oranges for breakfast

My husband saw this and said one word, "Duh!" Yeah, it's a no-brainer. But I just love it because the illustrations are gorgeous.

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This recipe is one of a set of gorgeously illustrated vintage Sunkist recipes I found in Grammy's recipe box preserved in nearly pristine condition. Feel free to download the image so you can print it out and use it in your kitchen. 

Candied orange peel

With oranges in season right now in most of the northern hemisphere, now would be a great time to try out this recipe. You can eat the insides and then candy the peels. Works for me!

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This recipe is one of a set of gorgeously illustrated vintage Sunkist recipes I found in Grammy's recipe box preserved in nearly pristine condition. Feel free to download the image so you can print it out and use it in your kitchen.

Ingredients:

• 4 Sunkist oranges
• 1/2 cup water
• 1 cup sugar

Instructions:

1. Remove peel from four Sunkist oranges in quarters
2. Cover with cold water in saucepan
3. Bring to a boil
4. Cook slowly until soft
5. Drain
6. Using a spoon, remove white portion off orange peels
7. Using kitchen scissors, cut yellow (orange) portion in thin strips
8. In separate saucepan, boil 1/2 cup of water and sugar until syrup will thread when dropped from tip of spoon [thread stage is 230°F-235°F)*]
9. Cook orange peel strips in syrup for 5 minutes
10. Drain
11. Coat with fine granulated sugar

*If you aren't using a candy thermometer (which I highly recommend) you can test candy the old fashioned way using cold water. Click here to read all about testing candy using cold water.