| 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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