Glazed Orange-Cinnamon Rolls

 

Right around the time my Gran passed away, my mom put together a book of family recipes from her recipe file and also those new recipes collected and contributed by my sisters, aunts and cousins.

It is one of my most cherished possessions and the one I use most out of the thousand-ish cookbooks I own. Here is one of my Gran’s recipes I have adapted- the original orange rolls were yummy too:

 

Orange-Cinnamon Sweet Rolls

  • 2 cups whole milk, scalded
  • 6 Tablespoons butter, soft
  • 1 cup granulated sugar
  • 1 teaspoon salt
  • 2 packages dry yeast (4-1/2 teaspoons)
  • 6 eggs, beaten
  • 8 cups all purpose flour (can be more or less depending on your environment)

Filling

  • 1 cup softened butter
  • 1 cup granulated sugar
  • 1-1/2 teaspoons powdered cinnamon
  • 3 teaspoons orange zest

Glaze

  • 4 cups powdered sugar
  • 1 teaspoon vanilla
  • 1 teaspoon Gran Marnier liqueur (optional)
  • enough orange juice to make a glaze (I used juice from approx 1-1-/2 cara cara oranges)

Scald the milk by placing it in a small heavy saucepan and bring almost up to the boil, then remove from heat, place in the bowl of your standmixer and let cool to lukewarm. Add the butter, sugar, salt, and yeast and let stand 3 minutes. Add the eggs and part of the flour and mix with the dough hook until combined. Add the rest of the flour in a cup at a time mixing until you get a moderately stiff dough, it should pull away from the sides of the bowl but still be a bit sticky and soft. Knead until smooth and satiny. Place in a buttered bowl or storage container. I like to use a translucent 4 qt food storage bucket with a lid so I can cover it and see when it’s doubled in size. let raise in a warmish place until doubled – this may take two hours. Divide the dough in half on a lightly floured surface and roll each half separately into an approximately 32″ by 8 inch rectangle, spread with half the filling. I find an offset spatula works great for this. Roll up and cut with a serrated knife or un-waxed dental floss into 16 equal pieces. Place onto a half sheet pan that has either been greased or lined with parchment paper, and repeat with the other half of the dough. Cover and let raise to double. Bake for about 15 minutes in a preheated 375F oven, rotating the pans halfway through. Put the glaze on the rolls while they are hot. Makes 32 rolls.

 

I made these yesterday for our Mom’s day brunch. I hope you enjoy them if you try them.

xoxo

Gabi

 

Manuka Honey Graham Crackers

 

These grahams crackers are so delicious with a whole grain element and a bit of spiciness.

It’s super easy to make up a batch and keep for a week or so in your freezer or bake them off and they will disappear mysteriously- at least they do around here.

Manuka Honey Graham Crackers

(makes approximately 36 honey comb shaped crackers)

  • 2 sticks, (1 cup, 8oz, 225g) salted butter
  • 9 Tablespoons, (115g) sugar (granulated)
  • 10 Tablespoons, (115g) dark brown sugar
  • 1 large egg
  • 1 teaspoon Vanilla extract
  • 1 Tablespoon Manuka Honey
  • 2-1/4 cups, (315g) AP flour
  • 1/2 cup (75g) organic whole wheat flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cardamom seed

Cream the butter and sugars together in the bowl of a stand mixer, fitted with the paddle attachment. Mix in the egg, vanilla extract and honey until well combined and fluffy. In a separate bowl combine the flours, soda, salt, and spices. Whisk to combine. Add to the creamed mixture and mix until fully combined.

Scrape out onto cling film and knead a few times, until it holds together. Wrap in the cling film and chill for at least a half hour or up to 10 days. Remove from the fridge 10 minutes before rolling to an eighth inch thick. Cut with cutters or into rectangles as desired. (I use an Ateco Honey Comb Shaped cutter -see below) Dock with the tines of a fork. Place on parchment lined baking trays. Bake in a preheated 350F (180C) oven for 10-12 minutes, rotating front to back and top to bottom in the oven half way through. They should be just a bit darker around the edges and slightly puffed in the centers when done. Remove to a cooling rack and let cool, they will crisp up as they cool. 

Hope you enjoy!
FYI: I received no compensation from any product mentioned in this post, these are just items I use voluntarily and I’m providing you with information on them.

Tools: Bespoke Boxwood Rolling Pin and Maple Bench Knife by Rick Marshall @marshallartsandcraft on Instagram

 

Green Apple Polka Dot Pie

Slice of pie

 

 

Green Apple Polka Dot Pie

  • one recipe Gabi’s Best Pie Crust
  • 7 cups peeled and sliced Granny Smith apples
  • 1/4 cup vanilla scented granulated white sugar
  • 1/4 cup dark brown sugar
  • 2 T corn starch
  • 1 teaspoon Vietnamese Cinnamon
  • 1/2 teaspoon Penzey’s pie spice mix
  • 1 teaspoon pure vanilla extract
  • egg wash made of 1 egg and a Tablespoon or two of half and half
  • raw or turbinado sugar to sprinkle

Preheat the oven to 400 F. Line the bottom of a 9 inch pie pan with half the pie crust and place in fridge to keep cool. Mix the apples, sugars, spices and vanilla in a large deep sauce or saute pan and place over medium low heat. Cook until sugar is dissolved and the apples have begun to soften. Set aside to cool. Roll out the other half of the pie crust into a 12″ circle on a lightly floured counter-top. Use the top of a large round icing tip, 3/8″, to cut holes in the crust as it lies on the rolling surface, reserve the holes. Make whatever pattern you like. Brush the crust with an egg wash made of 1 egg and a Tablespoon or two of half and half. Place the cooled apple mixture into the bottom crust and top with the half with holes cut into it. Crimp the edges. Place the reserved polka dots of pie crust aroung the edges and in between the cut out holes. Brush them with egg wash and sprinkle the whole top lightly with raw sugar.  Place on a sheet pan on the middle rack of the preheated oven. Bake for 15 minutes. Reduce the temperature to 325 F and bake for 40-50 more minutes, covering the edges with aluminum foil if they start to get too brown. Cool completely on a wire rack or just until it won’t burn your mouth if you don’t care about it being somewhat liquidy.  Enjoy!