Cinnamon Orange Butter Food

CINNAMON-ORANGE HONEY BUTTER

Steps:

• In a small bowl, combine all ingredients. Serve immediately. Refrigerate leftovers.

WHIPPED ORANGE BUTTER

Steps:

• Gather the ingredients.
• Combine ingredients in a small bowl.
• Beat with a mixer with a whisk attachment or by hand until well blended.
• Refrigerate until serving time.

CINNAMON ORANGES

Steps:

• Peel oranges and slice into 1/4-inch thick slices. Place on a serving platter.
• Combine honey and cinnamon in a small bowl. Drizzle honey mixture over oranges and garnish with mint leaves.

CINNAMON-ORANGE ROLLS

Steps:

• For the dough: In a small bowl, combine the yeast, hot water and 1 teaspoon of the sugar, whisking to mix. Set aside for 10 minutes, allowing the yeast to dissolve and fully activate. It should bubble around the edges and almost double in size. Meanwhile, in a medium bowl, whisk together the milk, oil, orange zest and juice and remaining 1/4 cup sugar and set aside.
• Using an electric mixer fitted with the paddle attachment, combine the flour and salt. Add the yeast mixture and orange juice mixture and beat until the dough forms a ball, 2 to 3 minutes. Switch out the paddle for the dough hook and knead the dough until fairly smooth, 4 to 5 minutes. If the dough is too sticky, add more flour 1 tablespoon at a time.
• Lightly coat a large bowl with vegetable oil and add the dough. Cover the bowl with plastic wrap and allow the dough to rise until it doubles in size, about 1 hour at room temperature.
• Spray a 9-by-13-inch baking dish with cooking spray.
• For the filling: On a lightly floured surface, roll the dough into a large rectangle about 1/4 inch thick and slightly bigger than the baking dish. Spread the butter over the dough, leaving a 1/4-inch border on all sides. Sprinkle the dough with the brown sugar, then the cinnamon. Starting with one longer edge, roll the dough into a cylinder and pinch the ends together to seal completely. Cut into 12 rolls and place in the prepared baking dish. Cover the dish with plastic wrap and allow the rolls to rise until they double in size, about 30 minutes at room temperature.
• Preheat the oven to 350 degrees F.
• Remove the plastic wrap from the rolls and bake, uncovered, until light brown, 25 to 30 minutes.
• For the glaze: Meanwhile, in a medium bowl, whisk together the confectioners' sugar and orange juice until smooth. While the rolls are still warm, drizzle them with the glaze and serve.

FOOD PROCESSOR BUTTER

Steps:

• Process cream in a food processor until the butter solids have separated from the buttermilk and you see lots of little clumps of butter clinging together distinctly separated from thin milky liquid, 4-7 minutes (unpasteurized cream will separate more quickly). Carefully drain buttermilk; reserve for another use.
• Remove jar with blade still attached. Pour cold water over butter solids left in food processor jar, then drain. Repeat until water runs clear, 3-4 times. Pour off as much water as possible out of jar of food processor, using your hands to hold the butter solids in place while you pour. Continue to process until butter forms a solid ball, about 2 minutes. Pour off water again, then add salt (if using) and process to combine.
• If making compound butter, add ingredients for chosen flavor and process until fully incorporated.
• Transfer butter to a medium bowl lined with a double layer of cheesecloth. Gather cheesecloth up around butter and twist to squeeze until no more liquid runs out of butter. Transfer butter to a sheet of parchment or waxed paper and roll up into a log. Chill until firm, about 1 hour.
• Do Ahead: Butter can be made 5 days ahead. Keep chilled.

ORANGE BUTTER

Steps:

• In a food processor, pulse butter and marmalade until blended. Refrigerate for up to 1 month.

CINNAMON HONEY BUTTER

Steps:

• In a medium bowl, combine butter, confectioners' sugar honey and cinnamon. Beat until light and fluffy.

CINNAMON HONEY BUTTER

Steps:

• Combine the butter, honey, cinnamon, and salt in the bowl of an electric mixer fitted with the paddle attachment. Serve at room temperature.

CINNAMON-ORANGE BUTTER

Steps:

• Combine everything in a blender or mixer.
• Process until smooth.
• Store refrigerated for upto 1 week or frozen for upto 2 months.
• Serve on warm bread toast slices for a quick snack or brunch.

ORANGE BUTTER

Steps:

• In a mortar and pestle or food processor, pound or process the orange zest and the sugar. Add the butter and mix together until creamy and fluffy, dribble in the orange juice and CuraHao a bit at a time, still processing, until it is all absorbed. Pack into a ramekin and smooth off the top, and serve with warm breakfast breads. If desired, spread the butter on a long sheet of plastic wrap and roll up into a cylinder. Chill or freeze and cut off 1/2 inch disks of the flavored butter as needed.

SWEET ORANGE BUTTER

Steps:

• Put all ingredients in bowl and mix until all ingredients are combined.
• Spoon into one or several jars or containers and refrigerate.
• NOTE: This is best made with REAL butter not margarine.

MANDARIN ORANGE SCONES WITH ORANGE BUTTER

Steps:

• In a small bowl, combine the flours, sugar, baking powder, orange peel and salt.
• Cut in butter until mixture resembles coarse crumbs.
• Combine the egg and milk in a separate bowl and then add to the crumb mixture.
• Fold in chopped mandarin oranges just until moistened.
• Mix together additional sugar and cinnamon.
• Turn dough onto a floured surface and knead gently 10 times.
• Pat into a 6 inch circle and then sprinkle with the cinnamon sugar mixture.
• Cut into eight wedges, separate and place onto a greased baking sheet.
• Bake at 400F for 15-20 minutes or until golden brown.
• Remove from pan to a wire rack.
• Prepare the orange butter by beating butter and marmalade together in a small bowl until fluffy.
• Serve the scones warm with the prepared butter.

HONEY-ORANGE BUTTER

Steps:

• Mix all ingredients in a bowl or food processor, until thoroughly combined.
• Transfer to a ramekin or small serving dish and refrigerate for about 10 minutes.

APPLE PANCAKES WITH CINNAMON BUTTER

Steps:

• For cinnamon butter:
• Using electric mixer, beat all ingredients in small bowl until blended.
• For pancakes:
• Combine lemon juice and peel in bowl. Coarsely grate apples into bowl, tossing to coat with juice.
• Whisk flour, brown sugar, baking powder, and salt in large bowl. Make well in center of dry ingredients. Whisk in milk, eggs, and 1/4 cup melted butter until smooth. Stir in apple mixture. Cover and let batter stand at room temperature at least 30 minutes and up to 1 hour.
• Preheat oven to 250°F. Place baking sheet in oven. Heat heavy large nonstick griddle or skillet over medium-high heat 1 minute. Brush griddle with some of remaining 1/4 cup melted butter. For each pancake, drop 1 heaping tablespoon batter onto griddle, spacing pancakes apart. Cook until golden on bottom and bubbles start to form on surface, about 3 minutes. Turn pancakes over. Cook until golden on bottom, about 2 minutes longer. Transfer pancakes to baking sheet in oven to keep warm. Repeat with remaining batter, brushing griddle with butter before each batch of pancakes.
• Arrange pancakes on plates. Top each with dollop of cinnamon butter and serve.

CINNAMON-ORANGE SWIRL BREAD

Steps:

• In a bowl, cream shortening and 1 cup sugar. Add eggs, sour cream and vanilla; mix well. Combine flour, baking powder, baking soda and salt; stir into creamed mixture just until moistened. Pour half the batter into a greased 9x5-in. loaf pan., Combine cinnamon, orange zest and remaining sugar; set 1 tablespoon aside for the topping. Sprinkle remaining sugar mixture over batter. Carefully top with batter. Cut through batter with a knife to swirl. Sprinkle with reserved sugar mixture. , Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack to cool completely.