Wednesday, March 16, 2011

Orange Rolls

These are a great variation of cinnamon rolls and my husband always requests them. The orange flavor is light and clean and is the perfect dessert on a Sunday afternoon!


1 recipe for rolls *(you can use your favorite, or a frozen bread dough from the store or here is my favorite that I do in the bread maker but can also be done by hand)
1/4 cup tub butter (i love Brummel and brown)
zest from 2 good sized oranges
1 cup sugar

2 tablespoons tub butter
1-1 1/2 cups powdered sugar
1-2 tablespoons orange juice(just juice the oranges that you zested)

1. Prepare your dough. Let it rise and then roll out into a large square about 1/4 inch thick. Mix the tub butter, zest, and sugar together with beaters. Beating the mixture will make it light and creamy, perfect for spreading. *Now everyones butter is a bit different so if the mixture is a bit stiff add a drop or two of orange juice. If it seems too runny add a bit more sugar to get a good spreading consistency.
2. Spread the mixture all over your dough but leave a clean 1/4 inch space around the dough because when you roll these babies the filling will spread.
3. Start rolling and when you have rolled the dough into a log, pinch the end to the rolled dough to seal the rolls.
4. Now I make 6 big rolls but you can make these what ever size or quantity that you want. Find the center of your dough and score it with a knife. (I always use floss to cut my rolls, it is so much easier. I just keep a container of floss in my utensil drawer for times just like these :) Ok, Cut about an inch off the log to start with a nice clean even roll. Save the little bit you cut off and put it to the side. Now score the rest of your rolls with your knife so they are all the same size. Remember to leave about an inch to be cut off on the end too, for even rolls. Grab your floss and cut each roll and place it into a 9X13 greased pan.
5. Place your rolls into a warm oven or in a warm spot to rise, about 35-45 minutes.
6. Once they have risen, bake them for 10 minutes at 365, then cover them with foil and cook for 6-8 more minutes. You want the center to be cooked so you don't have a doughy roll.
7. While they are cooking, mix all your glaze ingredients together to form a nice spreading consistency and as soon as the rolls come out of the oven frost those babies! The glaze will melt inside and out and keep them nice and soft. Let them cool for a few minutes and then eat and enjoy with a glass of milk!!

Wednesday, March 9, 2011

Hawaiian Chicken and Rice

This was a perfect "tired of winter need a yummy summer dish". It hit the spot. The chicken is juicy and the pineapple and sauce are sweet and warm. Yum! You and your family will love this!


1/2 cup flour
1 teaspoon salt
1/4 teaspoon pepper
6 boneless chicken breasts
2 tablespoons oil
1 cup sugar
2 tablespoons cornstarch
1 teaspoon chicken bouillon granules(or one cube)
1/4 teaspoon ground ginger
1 can sliced or chunk pineapple
1/2 cup cider or white vinegar
1 tablespoon soy sauce
hot cooked rice

1. In a large resealable plastic bag, combine the flour, salt and pepper. Add the chicken, one piece at a time and shake to coat. In a skillet, heat to medium high and brown the chicken in oil. Transfer to a greased 9x13 baking dish.
2. In a small sauce pan, combine the sugar, cornstarch, bouillon and ginger. Drain the pineapple into a 2 cup measuring cup. Set pineapple aside. Add enough water to the pineapple juice to measure 1 1/4 cups. Stir in vinegar and soy sauce. Gradually whisk into sugar mixture. Bring to a boil and cook and stir for 2 minutes or until thickened.
3. Place the pineapple all around and over the chicken. Pour the sauce all over the chicken and pineapple. Bake uncovered at 350 for 20-30 minutes or until meat is fully cooked. While your chiken is cooking, cook that rice!
4. Slice chicken and place on top of cooked rice and pour pineapple and sauce over top. Yum!!

* I added some steamed carrots tossed with a bit of butter and salt to the side of this dish and it was perfect!!