Orange And Cinnamon Scents Food

ORANGE CINNAMON ROLLS

Steps:

• Dissolve yeast in warm water in lg mixer bowl.
• Add orange peel, orange juice, sugar, salt, egg, butter and 1 1/2 c of the flour.
• Beat 30 seconds on low, scraping bowl constantly; increase speed to medium, beat 2 minutes, scraping bowl occasionally.
• Stir in enough of the remaining flour to make a dough easy to handle.
• Turn dough out onto floured surface and knead 5 minutes and dough is smooth and elastic.
• Cover; let rise in warm place until double, about 1 to 1 1/2 hours (dough is ready if an indentation remains when dough is touched).
• Punch dough down and, on a lightly floured surface, roll into a rectangle 15x9".
• Spread w/ 1 T butter and sprinkle w/ combined 2 T sugar and 1 t cinnamon.
• Roll up, beginning at one of the long sides; pinch edge of dough into roll to seal well; stretch to make roll even.
• Cut roll into 15 slices about 1" wide.
• Place slices slightly apart in a greased oblong baking pan, 13x9x2", or in greased muffin cups.
• Cover and let rise until double, about 30 minutes.
• Bake in a 375 degree preheated oven until rolls are golden brown, about 25 to 30 minutes.
• If desired, mix together confectioner's sugar, orange juice, orange peel, and vanilla; frost while warm.
• Recipe is easily doubled.

BREWED ORANGE CINNAMON COFFEE

Steps:

• Blend coffee and dry ingredients in a blender.
• Blend in flavoring and extracts.
• Scrape sides and blend 15 seconds more.
• Makes one 8-cup pot.
• Add sugar/sweetener and/or creamer as desired.
• To give as a gift: Place coffee mix in a filter. Place filter on a square of plastic wrap. Draw together with a ribbon.

ORANGE-CINNAMON COFFEE

Steps:

• Stud the strip of orange peel with whole cloves, 2 inches apart. In a copper saucepan, place the orange peel, cinnamon sticks, and both liqueurs. Warm them, then stick the end of the orange peel with a fork and hold it up over the pan. Light the liqueur on fire, then using a small ladle, pour the liqueur over the orange peel starting at the top. Let the liqueur drizzle down, spiraling down into the pan. Continue ladling for a few minutes. Douse the flame with a little coffee. Place the orange peel and cinnamon sticks on a side plate. Divide the liquid into 2 glasses, then top them off with more coffee. Garnish with whipped cream and the reserved cinnamon sticks.

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.

ORANGE-SCENTED CINNAMON ROLLS

Steps:

• Combine flour, yeast, salt and sugar in container of food processor fitted with steel blade and process 5 seconds.
• Add 2 tablespoons butter and egg, and pulse a few times, until well combined.
• With machine running, drizzle most of milk through feed tube.
• Process just until a dough ball forms.
• If necessary, add more milk, 1 teaspoon at a time.
• Knead by hand on a lightly floured surface a minute or two longer, adding more flour or milk as necessary, until dough is smooth and elastic.
• Butter a bowl and place dough in it, turning to coat.
• Cover and let rise in warm, draft-free area, about 2 hours.
• Roll out dough into a 1/2-inch thick rectangle.
• Brush liberally with melted butter, then spread with a mixture of sugar, cinnamon and orange zest.
• If desired, add raisins or chopped nuts.
• Roll up jelly-roll style, then cut into 1- 1 1/2-inch thick slices.
• Place rolls in a buttered round pan.
• Place one or two rolls in middle, and work the others out around it, so that all are touching.
• Cover and let rise until puffy, about 1 hour.
• While rolls are rising, boil together 1/2 cup sugar and 1/2 cup orange juice until thickened.
• Just before baking, brush slices lightly with butter, then liberally with this mixture.
• Bake in a preheated 400-degreee oven until nicely browned, 20- 30 minutes.