Rhodes Orange Rolls

Ingredients:

1 package of Rhodes frozen roll dough
Butter, softened
Sugar
Orange zest
Powdered sugar
Fresh orange juice

Directions:
1. Let the frozen dough thaw out on the counter for about two hours.
2. Once the dough is workable, but still cool, roll the dough balls into ropes and then tie a knot.
3. Dip the knots in softened butter.
4. Combine the sugar and orange zest with your fingers. Dip the buttered knots into the orange/sugar mixture.
5. Place rolls in a greased pan and let rise for at least 40 minutes or until doubled in size.
6. Bake at 350 degrees for about 15-20 minutes, until they are golden.
7. Let the rolls cool. Make a glaze by combining powdered sugar, orange zest, and fresh orange juice. Whisk until smooth. I didn't measure but you want the consistency to be a glaze.
8. With a spoon ice the rolls with the orange glaze.

Dark Chocolate Orange Shortbread

Ingredients:
2 sticks of unsalted butter
1 tsp salt
3/4 cup sugar
Zest of 2 oranges (about 3 tablespoons)
1 tsp vanilla
2 1/3 cups flour
1 cup dark chocolate, chopped into tiny pieces

Directions:
1. Preheat oven to 300 degrees. Grease 2 9 inch cake pans.
2. Place the sugar and orange zest in a bowl. Rub the zest in with your fingers. In the bowl of a mixer, cream together butter, sugar/orange mix, salt, and vanilla.
3. Chop chocolate. You want the pieces a little smaller than chocolate chips.
4. Beat the flour and the chocolate with the butter mixture, until well combined.
5. Divide the dough in half and press in prepared cake pans. Make sure each pan is even. Smooth the surface and prick the dough with a fork.
6. Bake for 40 minutes, until golden brown on the edges. Remove and loosen the edges with a knife.
7. Wait five minutes, then carefully place the shortbread out onto a clean work surface, all in one piece.
8. Using a pizza wheel or knife, cut into wedges. Do this while it is still warm so you can cut it. Transfer wedges to a cooling rack.

Blueberry Lemon Loaf Cake

Ingredients:
1 1/2 C. all-purpose flour
2 tsp. baking powder
1/2 tsp. kosher salt
1 C. plain whole-milk yogurt or used low fat sour cream
1 1/3 C. sugar, divided
3 extra-large eggs
2 tsp. grated lemon zest (2 lemons)
1/2 tsp. pure vanilla extract
1/2 C. vegetable oil
3/4 cup fresh blueberries (coated with flour to stop them from sinking)
1/3 C. freshly squeezed lemon juice

Glaze:
1 C. confectioners’ sugar
2 Tbs. freshly squeezed lemon juice

Directions:
Preheat the oven to 350 degrees F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.
Sift together the flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the sour cream, 1 cup sugar, the eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the oil into the batter, making sure it’s all incorporated. Slowly fold in the blueberries. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.
Meanwhile, cook the 1/3 C. lemon juice and remaining 1/3 C. sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.
When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool.
For the glaze, combine the confectioners’ sugar and lemon juice and pour over the cake.

Lemon Yogurt Cake With Lemon Curd

Ingredients:
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup plain whole-milk yogurt
1 1/3 cups sugar, divided
3 extra-large eggs
2 teaspoons grated lemon zest (2 lemons)
1/2 teaspoon pure vanilla extract
1/2 cup vegetable oil
1/3 cup freshly squeezed lemon juice

For the glaze:
1 cup confectioners' sugar
2 tablespoons freshly squeezed lemon juice

Directions:
Preheat the oven to 350 degrees F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.
Sift together the flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it's all incorporated. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.
Meanwhile, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.
When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool.
For the glaze, combine the confectioners' sugar and lemon juice and pour over the cake.

Baked Apple French Toast

Ingredients:
1 C. brown sugar
4 T. minute tapioca
1 C. butter
4 eggs
2 T. corn syrup
1 T. vanilla
9 slices rustic country bread
1 C. milk
4 C. tart apples

Directions:
Microwave brown sugar, butter, corn syrup for 2 ½ to 3 minutes. Whisk until combined. Pour into an oven proof dish. Distribute the apples atop the brown sugar mixture and sprinkle the apples with tapioca.Combine eggs, milk and vanilla in a deep dish and dip bread into mixture.
Place bread on top of apples and refrigerate overnight.Bake at 350° uncovered for 30 to 40 minutes.

Cran-Orange-Nut Bread

Ingredients:
2 cups all-purpose flour
1 cup sugar
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 egg
1/2 cup orange juice
Grated peel of 1 orange
2 tablespoons melted butter or margarine
2 tablespoons hot water
1 cup fresh or frozen cranberries
1 cup coarsely chopped walnuts

Directions:
In a large mixing bowl, combine dry ingredients. In another bowl, beat egg. Add orange juice, peel, butter and hot water. Add to flour mixture, stirring just until moistened. Gently fold in cranberries and walnuts. Spoon into greased 9-in. x 5-in. x 3-in. loaf pan. Bake at 325 degrees F for 60 minutes or until toothpick inserted near the center comes out clean. Cool for 10 minutes before removing to a wire rack.

Potato Rolls

Ingredients:
1 pkg. yeast in
1/ 2 cup warm water
3/4 cup shortening
½ cup sugar
2 eggs
1 cup mashed spuds
1 cup scalded milk
5 cups flour
1 tsp salt

Directions:
Mash the spuds ahead of time. Put the yeast in the warm water with a little sugar and set to rise about 5 minutes. Scald the milk and let it cool down so you don't kill the yeast. Mix the sugar and shortening and salt in the bowl, add the milk then put in about a cup of the flour. Then add the yeast and the beaten eggs. Then add the spuds. Then you add the flour until you can work the dough. Knead it until smooth by adding some flour. Then put it in a greased bowl for about 45 minutes. Then punch it down and form the rolls-into three balls. Dab each ball with butter and put in muffin tin. Let them rise until doubled. Bake at 375 for about 15-20 minutes.

Strawberry Cream Cheese Danish

Ingredients: (makes 2 braids)

For the dough

1 ounce fresh yeast or 1 tablespoon active dry yeast

1/2 cup whole milk

1/3 cup sugar

Zest of 1 orange, finely grated

3/4 teaspoon ground cardamom

1-1/2 teaspoons vanilla extract

1/2 vanilla bean, split and scraped

2 large eggs, chilled

1/4 cup fresh orange juice

3-1/4 cups all-purpose flour

1 teaspoon salt

For the butter block

1/2 pound (2 sticks) cold unsalted butter

1/4 cup all-purpose flour

Directions:

DOUGH

Combine yeast and milk in the bowl of a mixer fitted with the paddle attachment and mix on low speed. Slowly add sugar, orange zest, cardamom, vanilla extract, vanilla seeds, eggs, and orange juice. Mix well. Change to the dough hook and add the salt with the flour, 1 cup at a time, increasing speed to medium as the flour is incorporated. Knead the dough for about 5 minutes, or until smooth. You may need to add a little more flour if it is sticky. Transfer dough to a lightly floured baking sheet and cover with plastic wrap. Refrigerate for 30 minutes.Without a standing mixer: Combine yeast and milk in a bowl with a hand mixer on low speed or a whisk. Add sugar, orange zest, cardamom, vanilla extract, vanilla seeds, eggs, and orange juice and mix well. Sift flour and salt on your working surface and make a fountain. Make sure that the “walls” of your fountain are thick and even. Pour the liquid in the middle of the fountain. With your fingertips, mix the liquid and the flour starting from the middle of the fountain, slowly working towards the edges. When the ingredients have been incorporated start kneading the dough with the heel of your hands until it becomes smooth and easy to work with, around 5 to 7 minutes. You might need to add more flour if the dough is sticky.

BUTTER BLOCK

1. Combine butter and flour in the bowl of a mixer fitted with a paddle attachment and beat on medium speed for 1 minute. Scrape down the sides of the bowl and the paddle and then beat for 1 minute more, or until smooth and lump free. Set aside at room temperature.

2. After the detrempe has chilled 30 minutes, turn it out onto a lightly floured surface. Roll the dough into a rectangle approximately 18 x 13 inches and ¼ inch thick. The dough may be sticky, so keep dusting it lightly with flour. Spread the butter evenly over the center and right thirds of the dough. Fold the left edge of the detrempe to the right, covering half of the butter. Fold the right third of the rectangle over the center third. The first turn has now been completed. Mark the dough by poking it with your finger to keep track of your turns, or use a sticky and keep a tally. Place the dough on a baking sheet, wrap it in plastic wrap, and refrigerate for 30 minutes.

3. Place the dough lengthwise on a floured work surface. The open ends should be to your right and left. Roll the dough into another approximately 13 x 18 inch, ¼-inch-thick rectangle. Again, fold the left third of the rectangle over the center third and the right third over the center third. No additional butter will be added as it is already in the dough. The second turn has now been completed. Refrigerate the dough for 30 minutes.

4. Roll out, turn, and refrigerate the dough two more times, for a total of four single turns. Make sure you are keeping track of your turns. Refrigerate the dough after the final turn for at least 5 hours or overnight. The Danish dough is now ready to be used. If you will not be using the dough within 24 hours, freeze it. To do this, roll the dough out to about 1 inch in thickness, wrap tightly in plastic wrap, and freeze. Defrost the dough slowly in the refrigerator for easiest handling. Danish dough will keep in the freezer for up to 1 month.

Nedra's Dinner Rolls

In a mixer, combine:
2 cups hot water
2 pkgs quick rise yeast
1 cup sugar

Cover and let sit for 15 minutes. When foamy add:
2 eggs
3/4 cup dry milk
2 cubes salted butter
~6 1/2 cups flour
1 teaspoon salt
Cover with a wet towel for 2 hours, then punch down. Form into rolls and place in 9x13 pan. Bake at 350 degrees for 30 minutes.

Garlic Knots

Ingredients:

1 lb. pizza dough
2 garlic gloves, minced
1/2 tsp. salt
2-3 Tbsp. olive oil
1 Tbsp. chopped fresh flat leaf parsley or oregano (ok to use dry)
About 1/4 cup grated Parmesan or Romano cheese

Directions:
Preheat oven to 400. Grease or olive oil one large baking sheet.

Using a lightly floured rolling pin and a floured countertop, roll out the dough into a large (roughly 9 inch) square. If you can’t quite get there by rolling, go ahead and gently pull on the dough as you would for rolling out a pizza crust.

Cut the square in half with a pizza wheel, then cut each half crosswise into strips (try to keep them to around an inch wide, or less) Cover strips with a clean kitchen towel.

Keeping remaining strips covered, pull out a strip of dough to work with one at a time. Gently tie each strip into a knot, pulling ends slightly to secure, and place knots about an inch apart on the baking sheet. You’ll end up with about 20 knots. Bake until golden brown , 15-20 minutes.
While knots bake, mash together the minced garlic, salt and olive oil - I used the back of a knife to smash the garlic. I leave my garlic a little chunky. Transfer garlic oil mixture to a large bowl. Immediately after baking, toss knots in garlic oil, then sprinkle on the parsley and cheese. Toss to coat. Voila, you’re done! be sure to serve them while still warm - would be great with a little marinara for dipping too but are fantastic without it!