The Club Orange Rolls

It certainly is spring here in the south! Last week it was sunny and about 73 degrees. Yesterday was rainy and only 38 degrees with a wind which made it feel even colder!  Today is sunny and 68!  I really don’t mind the cooler temperatures!  It will be very hot in just a few short weeks and we will be wishing for cooler air.

This recipe was shared with me by my friend Lisa. Lisa and I met when we were college freshmen many years ago.  We recently reconnected on Facebook and have had fun catching up.  I had wanted to make these for Easter breakfast, but since they are yeast rolls, they do take a bit of time. I made them on Saturday instead.

1 pkg yeast

1/4 c. warm water

1/3 c. sunflower oil (I used coconut oil.)

1 c. sour cream

1/4 c. sugar

2 eggs

1 tsp. salt

3-1/2 to 4 cups all-purpose flour

Filling:

1/2 c. sugar

1 c. flaked coconut

2 tsp. grated orange rind (I used 3 tsp.)

2 tsp. melted butter

Glaze:

1 c. powdered sugar

1 tbsp. grated orange rind

1 tbsp. orange juice

Dissolve yeast in water in large mixing bowl. Add oil, sour cream, sugar, eggs, and salt mixing well.  Add flour to make a soft dough. Place dough in greased bowl, turning to grease top. Cover and let rise until doubled…about 1-1/2 to 2 hours.

Combine sugar, orange rind, and coconut in small bowl.  Punch down dough and divide into two pieces.  Roll each piece out into rectangle about 6×10 inches or so. Brush each with melted butter and sprinkle with the sugar/orange rind mixture. Roll each rectangle up from the short side and pinch shut.  Cut each roll into 6 pieces and place pieces in greased muffin tin.

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Cover and let rise for about 30 minutes. Bake in preheated oven at 250 degrees (Yes, that is correct!) for about 20 minutes. Do not brown!  Mix glaze ingredients and drizzle over warm rolls.  Enjoy!

A New Twist on Banana Bread

Having a partially empty nest these days is not always easy!  I am still having trouble with making too much food and having way too many leftovers!  Ben was able to come home for Easter weekend and brought a friend with him.  He had planned to have 2 friends with him.  Knowing these guys would probably be hungry all the time, I purchased extra foods, especially fresh fruits, so that they could have healthful snacks.  A lot got eaten, but the bananas just sat there…mostly untouched, although a few were taken.  As you well know, a banana is only good if it is just the perfect shade of yellow.  Too green or too spotty and they get ignored.

I decided to use my favorite recipe for banana bread which I posted shortly after we began this blog.  You can see the recipe here:

https://cookbookexperiment.wordpress.com/2010/09/17/zucchini-banana-bread

Since I had no zucchini, I decided to make a few changes to the recipe, and the result was  yummy!  To the dry ingredients I added 1/4 cup cocoa powder, and  I used flaked coconut instead of the zucchini.  Serve with cream cheese for a wonderful snack!