Orange Rolls

Rolls:

2 Tbsp yeast
1/2 c. warm water
2 c. hot water
1/3 c. powdered milk
1/3 c. sugar
1/3 c. butter
2 tsp salt
1 egg
5-6 cups bread flour

Orange Butter:

1/2 C butter, melted
zest of 2 oranges
1/4 cup sugar

Dissolve yeast in ½ c. warm water. Blend powdered milk in 2 c. hot water. Add sugar, butter, salt, egg and 2 cups of flour. Beat together. Gradually add remaining flour, one cup at a time, until dough is formed. (Keep it a very soft dough). Knead for 10 minutes. Place in greased bowl; cover and let rise until double. Punch down, divide into thirds. Roll out 1/3 of dough into a circle. Spread with soft orange butter and cut into 12 pie shaped pieces. Starting at wide end, roll up each piece into crescent. Place on greased baking sheet with point on bottom. Repeat with remainder of dough. Let rise until double. Bake at 375 about 12-15 minutes or until golden brown on top and bottom. Allow to cool about 10-15 minutes; drizzle with the icing.

Icing:
1 1/2 cups powdered sugar
2 Tbsp orange juice, squeezed from zested oranges above
2 to 4 Tbsp heavy cream, or 2 Tbsp half-and-half

**E's Note: You can also use this recipe for cinnamon rolls, and you can roll these out like cinnamon rolls instead of crescents!

2011 Mother's Day Brunch

Frozen Lemon Mousse Cones

taken from The Food Network from: http://www.foodnetwork.com/recipes/gale-gand/frozen-lemon-mousse-cones-recipe/index.html

Recipe courtesy Gale Gand

Prep Time:

20 min

Inactive Prep Time:

8 hr 0 min

Cook Time:

10 min

Level:

Intermediate

Serves:

10 servings

Ingredients

• 1/2 cup lemon juice
• 1 cup sugar
• 4 egg yolks
• 1 egg
• 1/2 cup butter, diced
• 3/4 cup heavy cream, whipped
• Special equipment: paper water cooler cone cups

Directions

In a large heavy bottomed stainless steel saucepan combine the lemon juice, sugar, yolks, eggs, and butter. Over high heat whisk the mixture constantly until thickened. Strain it into a bowl set over ice and chill it stirring to thicken slightly. Fold in the whipped cream and pour or pipe into paper cones to the top, and set in a rack to hold them. Freeze overnight. Peel off the paper cone and serve.

Beanie's Notes- I made 2 batches of this, one that was frozen, and one that was just well chilled. The frozen mousse was definitely better! It has a creamy ice cream texture, not an icy popsicle texture like I was worried about. Definitely try it frozen! It's AMAZING!!!!