| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Breads – qu, Citrus, Breads | 1 | Servings | |
INGREDIENTS
| 3 | c | Self-rising flour |
| 3 | tb | Sugar |
| 1 | ts | Grated orange rind |
| 1 | c | Whipping cream |
| Orange Filling; see below | ||
| Butter or margarine; melted | ||
| 1/4 | c | Butter or margarine |
| 1 | tb | Plus 3/4 tsp. all-purpose flour |
| 1/4 | c | Orange juice |
| 1 1/2 | ts | Grated orange rind |
| 1/4 | c | Sugar |
INSTRUCTIONS
ORANGE FILLING Combine first 4 ingredients, stirring with a fork until blended. Turn dough out onto a lightly floured surface and knead 10 to 12 times. Roll dough into a 12- x 8-inch rectangle; spread with Orange Filling. Roll up jellyroll fashion, starting at long side. Pinch seam and ends together. Slice roll into 1-inch muffin pieces and place in greased and floured muffin pans (a tea strainer is handy for sifting flour over each muffin cup; excess flour can then be knocked out of all cups once all have been floured). Bake at 425 degrees (400 in my oven) for 15 to 20 minutes (15 for me). Remove from pans immediately and brush with melted butter. Yield: 1 dozen. Orange Filling: Melt butter in a heavy saucepan; add flour and cook 1 minute, stirring constantly. Gradually add orange juice; cook over medium heat until thickened. Stir in grated orange rind and sugar. Chill mixture thoroughly. Yield: 2/3 c. NOTES : The pungent, fresh orange flavor is irresistable...and they rise from their muffin cups like delicate rosettes Recipe by: Gizmowidge Posted to MC-Recipe Digest V1 #803 by Roberta Banghart <bobbi744@sojourn.com> on Sep 24, 1997
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