Ring A Lings Food

RING A LINGS

Steps:

• 1. Dough: Combine 2 cups of the flour, sugar, salt,orange peel and yeast; mix well. Set aside. In small saucepan, heat milk and butter until very warm. Add warm liquid and eggs to flour mixture; blend at low speed until moistened. Beat 3 minutes at medium speed.
• 2. By hand, stir in remaining 2 to 2 1/2 cups flour to form a stiff dough. Place dough in greased bowl; cover loosely with plastic wrap and cloth towel. Let rise in a warm place away from draft, until light and doubled in size, 35 to 50 minutes.
• 3. Filling: In small bowl. blend butter and sugar until smooth. Stir in nuts; set aside. --- Glaze: In second small bowl, blend glaze ingredients, cover and set aside.
• 4. Making Ring a Lings: Grease 2 large cookie sheets. Stir down dough to remove all air bubbles. On floured surface, roll dough to 22x12-inch rectangle. Spread filling mixture lengthwise over half of dough. Fold dough over filling. Cut crosswise into 1-inch strips; twist each strip 4 to 5 times.
• 5. To shape rolls: Hold folded end of strip down on greased cookie sheet to form center; coil strip around center. Tuck loose end under. Repeat with remaining twisted strips. Cover; let rise in warm place, until light and doubled in size about 30-45 minutes.
• 6. Heat oven to 375^. Uncover rolls. Bake 9-12 minutes or until light golden brown. Brush tops of rolls with glaze. Bake for 3-5 minutes until golden brown. Immediately remove from cookie sheets; cool on wire racks. Serve warm. These freeze well.

RING A LINGS

Steps:

• In a large bowl, combine 2 cups of the flour, 1/3 cup sugar, salt, orange peel and yeast, mix well.
• In small saucepan, heat milk and 1/3 cup butter until very warm.
• Add warm liquid and eggs to flour mixture.
• Blend at low speed until moistened; beat 3 minutes at medium speed.
• By hand, stir in remaining 2 to 2 1/2 cups of flour for form a stiff dough.
• Place dough in a greased bowl, cover loosely with plastic wrap and cloth towel.
• Let rise in a warm place until light and doubled in size (about 30-50 minutes).
• In small bowl, blend powdered sugar and 1/3 cup margarine to smooth.
• Stir in pecans, set aside.
• Grease 2 large cookie sheets.
• Stir down dough to remove all air bubbles.
• On a floured surface, roll dough to 22x12 inch rectangle.
• Spread filling mixture lenghtwise over half the dough.
• Fold dough over filling.
• Cut crosswise into 1 inch strips, twist each strip 4 to 5 times.
• To shape rolls, hold folded end of strip down on greased cookie sheet to form center and coil strip around it.
• Tuck loose end under.
• Repeat with remaining twisted strips.
• Cover, let rise in warm place until light and doubled in size, 30-45 minutes.
• Heat oven to 375.
• Uncover dough
• Bake 9-12 minutes or until light and golden brown.
• Brush tops of rolls with glaze.
• Bake an additional 3-5 minutes or until golden brown.
• Immediately remove from cookie sheets and cool on wire rack, serve warm.

TING-A-LINGS

Steps:

• In a double boiler melt chocolate chips, stir until smooth.
• Remove and stir in cornflakes, coconut, vanilla, peanuts or raisins.
• Drop by teaspoonfuls onto wax paper.
• Refrigerate until firm.

TING-A-LINGS

Steps:

• Melt chips.
• Add nuts and noodles.
• Drop by spoonfuls onto wax paper-lined cookie sheets.
• Put in fridge or freezer to cool until set. Store in freezer -- if there's any left! (I always make at LEAST a double recipe!).