ORANGE SPIRAL ROLLS
Finely grated zest of oranges add unexpected flavor to your everyday dinner rolls.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes 3 dozen
Number Of Ingredients 11
Steps:
- Place the water in the bowl of an electric mixer; sprinkle with yeast. Let stand until foamy, about five minutes. Add shortening, 1/2 cup sugar, and salt to bowl. Attach bowl to mixer fitted with the paddle attachment; beat until combined. Beat in eggs and half of zest until combined.
- With mixer on low speed, add flour, 1/2 cup at a time, beating until incorporated after each addition. Transfer to a floured work surface, and knead slightly to form a ball. Transfer to an oiled bowl, cover loosely with plastic wrap, and let rise until doubled in bulk, about one hour.
- Punch down dough with your hands, and replace plastic wrap. Refrigerate overnight. About four hours before serving, remove dough from refrigerator, and let stand at room temperature.
- Coat three 12-cup muffin tins with cooking spray. In a medium bowl, whisk together remaining 1/2 cup sugar and orange zest with the orange juice and melted butter; set aside. Divide dough into three equal pieces; cover with plastic wrap or a damp kitchen towel.
- On a lightly floured work surface, roll out one piece of dough into an 8-by-14-inch rectangle. Let rest a few minutes if dough resists. Brush dough with some of the orange mixture. Starting with one long side, roll dough into a tight cylinder. Cut crosswise into 12 slices.
- Repeat process with two remaining dough pieces. Place slices in prepared muffin tins. Cover loosely with plastic wrap sprayed with cooking spray. Let rise until dough fills cups, about 45 minutes.
- Preheat oven to 375 degrees. Brush tops of rolls with remaining orange mixture. Bake until golden brown, 10 to 12 minutes. Remove from oven, and serve warm.
ORANGE SWEET ROLLS
Provided by Ree Drummond : Food Network
Time 2h10m
Yield 48 rolls
Number Of Ingredients 17
Steps:
- For the dough: In a large saucepan over a low heat, heat the milk, oil and granulated sugar until warm but not hot (if you have a candy thermometer, it should be 125 degrees F). Add the yeast and 4 cups of the flour and stir together. Cover the pan and leave to rise for at least an hour. Stir in the remaining 1/2 cup flour, the baking powder, baking soda and salt.
- For the filling: Roll the dough into a long rectangle, about 30 inches wide by 10 inches deep. You'll want it to be as thin as you can get it so you can add plenty of goo. Drizzle the melted butter all over the surface of the dough. Use your fingers to smear it all around so that it coats evenly.
- Spread the orange marmalade all over the buttered dough, distributing as evenly as you can. Sprinkle plenty of brown sugar all over the marmalade. Finish with a light sprinkling of salt to offset the sweetness.
- Using both hands in a back-and-forth motion, gradually roll the dough towards you into one long log. Pinch the seam to seal it. Then slice the log-o'-dough into 1/2-inch pieces.
- Preheat the oven to 375 degrees F. Place the rolls in a buttered baking dish and allow them to rise for 20 minutes.
- Bake for 15 to 17 minutes.
- While the rolls are baking, make the icing: Add the orange zest and juice to a bowl. Add the powdered sugar and salt. Splash in the milk. And some more melted butter because the recipe doesn't already have enough. Just kidding on that last part. Whisk it together until it's nice and smooth and lovely. Your kitchen smells like oranges!
- Pull the rolls out of the oven when they're golden brown, and drizzle on the icing right off the bat. The piping hot rolls will suck that gorgeous icing right down into their crevices and the whole thing pretty much becomes a miracle. Serve them warm.
DOUBLE CHOCOLATE, ORANGE AND HAZELNUT BISCOTTI
Biscotti are easier to make than you might think, and they're delicious with breakfast or as a snack. They store well for over a week in a sealed jar or bag. I came up with this recipe when trying to use odds and ends I had in the house. Although we love to munch on all kinds of biscotti, this variety is especially amazing-just try one with coffee or espresso! -Sarah Knoblock, Hyde Park, Indiana
Provided by Taste of Home
Categories Desserts
Time 45m
Yield about 1-1/2 dozen.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. Place hazelnuts in a resealable plastic bag; crush nuts using a mallet or rolling pin., Beat egg, sugar and milk until light and thick; add vanilla. Whisk flour, cocoa, baking soda and salt; stir in orange zest. Gradually beat into egg mixture (dough will be thick). Fold in chocolate chips and crushed hazelnuts by hand., On an ungreased baking sheet, shape dough into a 9x5-in. rectangle. Bake until a toothpick inserted in center comes out clean, about 20 minutes. Cool on pans on wire racks until firm, 5-10 minutes. , Reduce oven setting to 325°. Transfer baked rectangle to a cutting board. Using a serrated knife, cut crosswise into 1/2-in. slices. Place on baking sheet, cut sides down. Return to oven and bake until crisp, 6-8 minutes on each side. Remove from pans to wire racks to cool completely. Store in an airtight container.,
Nutrition Facts : Calories 112 calories, Fat 3g fat (1g saturated fat), Cholesterol 11mg cholesterol, Sodium 105mg sodium, Carbohydrate 19g carbohydrate (7g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic exchanges
ORANGE HONEY GLAZED HAZELNUTS
Steps:
- Heat the oven to 375 degrees F. Grease a cookie sheet or line it with waxed paper or a nonstick baking mat. Toss all of the ingredients together in a bowl and turn out onto the prepared pan, spreading out the hazelnuts so they do not touch. Bake until lightly toasted, stirring occasionally to prevent sticking. Check at 15 minutes then let bake for another 5 to 10 minutes. Loosen the hazelnuts from the bottom of the pan with a spatula and cool in the pan at room temperature; store in airtight container.
CHOCOLATE AND ORANGE HAZELNUT COOKIES
Steps:
- Preheat the oven to 350 degrees F and line 2 rimmed baking sheets with parchment paper.
- Add the chocolate-hazelnut spread, flour, orange zest, orange juice, egg and salt to a large bowl. Using a hand-mixer, beat on medium-high until thoroughly combined. Fold in the hazelnuts by hand.
- Use a 1 tablespoon size ice cream scoop to scoop balls of the cookie dough straight onto the prepared baking sheets, keeping them 2-inches apart. Bake until the edges are set but the tops are still slightly soft, 13 to 15 minutes
- Let the cookies cool for 10 minutes on the baking sheets before transferring them to a wire rack to cool completely.
HAZELNUT, PANCETTA & ORANGE STUFFING
This recipe makes enough smoked pancetta, orange zest and sage stuffing for a 4.5kg turkey - or roll into balls and bake
Provided by Jenny White
Categories Side dish
Time 50m
Number Of Ingredients 9
Steps:
- Heat a large frying pan and add the pancetta. Cook for 2-3 mins until just starting to turn golden. Remove from the pan with a slotted spoon and set aside. Add the butter, onions and garlic to the pan, and cook for 4-5 mins, stirring occasionally. Remove from the heat and transfer to a bowl with the pancetta. Leave to cool.
- Heat oven to 180C/160C fan/gas 4. Stir the orange zest, breadcrumbs, sage and nuts into the onion mixture and mix well. Season, then stir in enough of the beaten egg to bind the mixture but not make it sloppy. Use to stuff the turkey or shape into balls, place in a roasting tin and cook for 30 mins.
Nutrition Facts : Calories 289 calories, Fat 18 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 9 grams protein, Sodium 1.2 milligram of sodium
HIGH FIVE ORANGE ROLLS
My son loves the orange rolls that come in a can. But he wanted them homemade. After trying a couple recipes and none of them meeting his approval, I came up with my own. After getting thumbs up AND a high five from my son, I finally had a recipe! These are made overnight and baked in the morning.
Provided by Rae
Categories Bread Yeast Bread Recipes
Time 11h35m
Yield 18
Number Of Ingredients 20
Steps:
- Sprinkle 1 tablespoon white sugar and the yeast over the warm milk and warm water in a bowl. Let stand until the yeast softens and begins to form a creamy foam, about 5 minutes. Mix in the egg, 1/2 cup orange juice, melted butter, vanilla pudding mix, and 1 tablespoon orange extract. Stir in 5 cups bread flour and salt. Add more bread flour if the dough is too sticky. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, 8 to 10 minutes.
- Place the dough in an oiled bowl and cover with a clean cloth. Allow the dough to rise in a warm place until doubled in size, about 1 1/2 hours.
- Combine 1/2 cup softened butter with the orange zest and 1 teaspoon orange extract in a small bowl until smooth. Set aside. Grease a baking sheet, or cover with parchment paper.
- Turn the dough out on a floured surface and roll out into a 24x12-inch rectangle. Spread the butter mixture evenly over the dough, then sprinkle with 3/4 cup white sugar. Roll up the dough, beginning with the long side. Cut the dough into 18 1 1/2-inch rolls. Arrange the rolls cut-side up on prepared baking sheet. Cover with plastic wrap and refrigerate overnight.
- Preheat oven to 350 degrees F (175 degrees C).
- Remove the plastic wrap from the rolls and allow them to rise in a warm place for 30 minutes.
- Bake in the preheated oven until golden brown, 25 to 30 minutes. Allow rolls to cool slightly before frosting.
- While the rolls are baking, cream together the cream cheese and 1/2 cup softened butter until smooth. Stir in the confectioners' sugar and 2 teaspoons orange extract. Stir in milk, a little at a time, until frosting is smooth and spreadable. Spread the frosting over the slightly cooled rolls.
Nutrition Facts : Calories 438.1 calories, Carbohydrate 55.6 g, Cholesterol 65.9 mg, Fat 21 g, Fiber 1.1 g, Protein 6.8 g, SaturatedFat 12.8 g, Sodium 331.5 mg, Sugar 26.5 g
BRUSSELS SPROUTS WITH HAZELNUT & ORANGE BUTTER
Even the staunchest Brussels critics have been swayed by these mouthwatering sprouts, mellowed by the sweet citrus butter which can be made days ahead
Provided by Angela Nilsen
Categories Dinner, Side dish
Time 30m
Number Of Ingredients 5
Steps:
- Mix the butter, orange zest and hazelnuts in a small bowl with some freshly ground black pepper. (This can be done 2-3 days ahead and kept covered in the fridge.)
- Put the sprouts into a pan of boiling salted water, bring back to the boil, cover and cook for 4-5 minutes. Pour in the peas and cook for a further 2 minutes. The sprouts should be only just cooked. Drain.
- Put the sprouts and peas back into the pan and toss with the flavoured butter so it melts in. Season with salt and pepper and tip into a warmed serving dish.
Nutrition Facts : Calories 156 calories, Fat 12 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 7 grams carbohydrates, Fiber 6 grams fiber, Protein 6 grams protein, Sodium 0.49 milligram of sodium
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