Orange Sticky Rolls
1/3 C. honey
6 T. butter
1/4 C. frozen concentrated orange juice (thawed, undiluted)
3/4 C. brown sugar
1/2 t. cinnamon
1/2 C. nuts (chopped fine)
2 cans (10 oz. each) refrigerator biscuits
Pour honey in 9-inch round cake pan and tilt to cover bottom. Melt butter in a
small saucepan and add orange concentrate. In medium bowl mix brown sugar,
cinnamon and nuts. Dip each biscuit into butter mixture and then into sugar
mixture, shaking off excess. Stand biscuits upright in a circle around inside
edge of cake pan. Bake in 375°F oven for 30 to 35 minutes. Cool in pan 15
minutes. Turn out onto plate and serve warm.
Orange Cream Scones
Grated zest and juice of 1 large orange
3 C. cake flour
1 T. baking powder
2 T. sugar
3/4 t. salt
6 T. cold butter, cut into 1/4-inch bits
2 large eggs, lightly beaten
1 C. plus 2 T. whipping cream
Mix orange zest, flour, baking powder, 1 tablespoon of the sugar, and salt in
large bowl. With pastry cutter (or in food processor) quickly cut butter into
dry ingredients until mixture resembles coarse meal. Add eggs, 1 cup of the
cream, and orange juice and stir until well blended.
Turn dough out onto lightly floured board and knead 1 minute. Divide dough into
2 equal portions. Pat each into an 8-inch circle. Cut each into 6 wedges. Brush
tops with remaining 2 tablespoons cream and dust with remaining 1 tablespoon
sugar. Place wedges on lightly buttered parchment-lined baking sheet.
Bake at 400°F. 12 to 15 minutes or until lightly browned. Serve warm.
Yield: 12 scones.