Glazed Orange Rolls

Rolls
1 cup milk
3 Tablespoons butter, cut into pieces
½ cup granulated sugar
½ teaspoon salt
1 cake or 1 package active dry yeast
3 eggs
4 to 4½ cup flour

Scald the milk, then add butter, sugar, and salt. Cool to lukewarm and add  yeast. Let stand for 3 minutes, then add eggs and 1 cup of flour. Beat well, using a hand mixer if necessary. Add 3 to 3½ cups of flour, depending on the size of your eggs. Grease a bowl for rising. Knead on a floured board. This will be quite a wet and sticky dough, so you will probably want a dough scraper of some sort. Knead for 10 minutes or until the mass has become elastic and is holding together. Place in greased bowl, cover and set in a warm place to rise and double, about 2 hours. Keep an eye on it - may need to be punched down. Make the filling.

Filling
6 Tablespoons butter, softened
½ cup granulated sugar
grated peel of 1 orange

Mix ingredients together and set aside until dough has finished the first proof. Divide the dough into two balls. Roll each one out to 12"x8" on a floured board, and spread with the filling. Roll them up like a jelly roll, and cut 18 slices from each. Place with spiral up in greased pans, setting them slightly apart, and let double for about 1½ hours. Bake at 375° F for 15 minutes. Make the glaze.

Glaze
4-5 Tablespoons orange juice
½ Tablespoon orange liqueur such as Grand Marnier (optional)
2 cups powdered (confectioner's) sugar

Note: I'm not super fond of really sweet glazes, so I cut the sugar back a bit. Laura

Mix all ingredients, stirring until smooth. This should be slightly runny. After rolls have cooled slightly, spoon evenly over the rolls.

Mimi

Orange Juice Cake

Cake
1 package yellow cake mix
1 3-ounce package instant vanilla pudding mix
1/2 cup pecans, chopped
1 cup orange juice
1/2 cup oil
4 eggs

Grease and flour a bundt pan. Pour pecans evenly through the bottom of the pan. Mix remaining ingredients and pour over nuts. Bake at 325º F for 50 to 60 minutes.

Glaze
1 cup sugar
1/2 cup orange juice
1 stick butter

Bring all ingredients to a boil for 2 minutes. Poke a few holes in the cake with a toothpick to help glaze penetrate the cake. Pour glaze over hot cake while still in the pan. Let stand 30 minutes. Remove from cake pan.

Jackie

Cranberry Orange Oatmeal Cookies

1 cup butter, softened
1 cup packed brown sugar
½ cup sugar
2 eggs
1 ½ teaspoons vanilla extract
1 tablespoon grated orange zest
1 teaspoon Grand Marnier (can substitute orange extract)
1 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
3 cups uncooked oats
1 cup dried cranberries (5 oz. package)

Preheat oven to 350° F. In a large bowl, cream together the butter, brown sugar and white sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla, orange zest and orange extract. Combine the flour, baking soda and cinnamon; stir into the butter mixture. Stir in the oats and cranberries. Drop by rounded tablespoonfuls onto ungreased cookie sheets.

Bake for 10 to 12 minutes in the preheated oven, or until golden brown (If using stoneware baking sheets, bake 12-13 minutes). Allow cookies to cool on baking sheet for 2 minutes before removing to a wire rack to cool completely.


Laura