The Recipe Box: Oranges

Val-Column-websiteLast summer I planted five orange seeds in a pot, faithfully keeping it moist and watching for sprouts. Nothing happened for months but, stubborn soul that I am, kept watching and watering. About two months ago two little trees (?) were showing and now they are about 2 inches tall, with dark green, glossy leaves. I probably won’t be able to pick any oranges in my lifetime and keeping the trees in the house, someone will have to create vaulted ceilings. In the meantime I’ll have to go to the produce section for my oranges to use these recipes.

ORANGE ROLLS 

  • 1 pkg. quick-acting yeast
  • 1 1/2 tsp. salt
  • 1/8 c. sugar
  • 1/8 c. lukewarm water
  • 3 – 3 1/2 c. all-purpose flour
  • 1 egg
  • 1/8 c. shortening, melted
  • 1 c. lukewarm milk

ORANGE FILLING:

  • 1/2 c. butter
  • Grated rind of 3 oranges
  • 1 c. sugar
  • 3 Tbsp. orange juice

Soften yeast with sugar in 1/4 cup lukewarm water. Beat egg, add milk, yeast-sugar mixture, salt, half the flour and mix thoroughly. Add melted shortening and beat well. Add remaining flour, enough to make a soft dough. Turn out on floured board; knead until smooth and elastic without sticking to board. Place in well-greased bowl, cover and let rise until double in bulk. Punch down then let rise 45 minutes. For filling melt butter. Add remaining ingredients. Bring to full rolling boil, stirring constantly. Then boil one minute. Cool until of spreading consistency. Roll out dough to 1/2-inch thick and spread filling on dough. Roll up and cut into pieces about 1-inch thick. Place in well-greased muffin pans. Bake in preheated 375° oven for 15-20 minutes. Let stand a few minutes before removing from pan. Cool on wire rack.

ORANGE & GREENS SALAD 

  • 3 c. salad greens, coarsely shredded
  • 1/4 c. stuffed olives, sliced
  • 1 c. orange sections, diced
  • 1/2 c. green pepper,
  • 1 Tbsp. onion, finely chopped chopped
  • 1/4 c. French dressing

Combine greens, olives, orange sections, green pepper and onion. Toss French dressing through mixture. Serves four – six.

CHOCOLATE ORANGE BROWNIES

  • 3/4 c. butter, cubed
  • 3 eggs
  • 4 (1 oz.) sqs. unsweetened chocolate
  • 2 c. sugar
  • 1 c. all-purpose flour
  • 1 tsp. orange extract Confectioners’ sugar
  • 1 c. (6 oz.) semi-sweet chocolate chips

In microwave-safe bowl melt butter and chocolate; stir until smooth. Cool slightly. In large bowl beat eggs and sugar. Stir in chocolate mixture. Beat in extract. Gradually add flour to chocolate mixture. Pour into greased 9-inch by 13-inch baking pan. Sprinkle with chocolate chips. Bake in 350° oven for 30-35 minutes or until toothpick inserted near center comes out clean. Cool completely on wire rack. Cut into squares. Just before serving sprinkle with confectioners’ sugar, two dozen.

ORANGE CRISPY COOKIES 

  • 1 (18 1/4 oz.) pkg. white cake mix
  • 1 egg, beaten
  • 2 tsp. grated orange
  • 1/2 c. butter, melted peel
  • 2 tsp. orange extract
  • 1 c. crisp rice cereal
  • 1 c. chopped walnuts, optional

In large bowl combine cake mix, butter, egg, orange peel and extract; mix well. Stir in cereal and walnuts. Roll into 1-inch balls. Place 2-inches apart on ungreased baking sheets. Bake at 350° for 12-14 minutes or until lightly browned. Cool for one minute before removing to wire racks.

CHOCOLATE-ORANGE MUFFINS

  • 2 c. all-purpose flour
  • 1 c. chocolate chips
  • 1/4 c. granulated sugar
  • 1 Tbsp. baking powder
  • 1/2 tsp. salt
  • 1/2 c. orange juice
  • 1/2 c. milk
  • 1/3 c. vegetable oil

1 tsp. grated orange peel 1 large egg Mix together flour, chocolate chips, sugar, baking powder and salt. Mix together orange juice, milk, oil, egg and orange peel. Make a well in center of flour mixture. Add milk mixture all at once, tossing with fork until dry ingredients are just moistened. (Do not overmix.) Spoon batter into paper-lined muffin cups, filling cups 3/4 full. Bake in preheated 400° oven until tops are firm and golden, about 20 minutes. Transfer pan to wire rack to cool slightly. Turn muffins out onto rack to cool completely. Makes one dozen.

SWEET ORANGE QUICK BREAD 

  • 2 c. baking mix
  • 1 Tbsp. grated orange
  • 1 tsp. gran. sugar zest
  • 1/4 c. milk
  • 1/4 c. orange juice
  • 2 Tbsp. butter, melted

Topping and garnish: 

  • 2 Tbsp. light molasses
  • 2 Tbsp. sliced almonds
  • 1 Tbsp. butter, melted
  • 1/2 tsp. ground  cinnamon
  • 2 Tbsp. confectioners’ sugar

Mix together baking mix, orange zest and sugar. Make well in center. Mix together orange juice, milk and melted butter. Add all at once to well in dry ingredients. Mix just until dry ingredients are evenly moistened. On floured surface knead dough very gently eight times. Press dough evenly into greased 9-inch by 5-inch loaf pan. Make diagonal 1/2 inch deep cuts, 1 1/2-inches apart, in top of loaf. To prepare topping mix together molasses, nuts, butter and cinnamon. Drizzle over top of bread to cover completely. Bake bread in preheated 400° oven until it is golden brown, about 30 minutes. Slightly cool in pan on wire rack, then turn out onto wire rack to cool completely. Dust with confectioners’ sugar.

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