Friday, September 17, 2010

Aunt Carol's Orange Rolls

My husband's Aunt Carol is a phenomenal cook. She put together a cookbook of family recipes and gave one to each of her nieces and nephews. I just happened to be lucky enough to marry into the family and the cookbook was transferred into my willing hands.

I've asked her permission to post her recipe for orange rolls, and she was happy to oblige. I've made only a couple of changes to make it vegan, and I hope you'll enjoy the results.

3 1/2 cup flour
1 pkg. active dry yeast (or 2 1/4 tsp. loose active yeast if you don't have a package)
1 1/4 cup plain soy milk
1/4 cup sugar
1/4 cup margarine
1 tsp. salt
1 Tb. ground flax seed, mixed thoroughly with 3 Tbs. water
4 tsp. grated orange peel
1/2 cup sugar
4 Tb. melted margarine

1 cup powdered sugar
1 T. margarine
1 T. orange juice (plus a little more if needed to make right consistency)

In mixing bowl, combine 1 1/2 cups flour with package of yeast. Heat milk, sugar, margarine and salt in saucepan until warm, 115 - 120 degrees, stirring constantly to melt margarine. Add to flour and yeast, along with the flax seed mixture and beat on low speed of electric mixer for 1 - 1 1/2 minutes, scraping bowl. Beat 3 minutes more at high speed.

By hand, stir in rest of flour (it may not all combine), shape dough into a ball and place in lightly greased bowl. Cover and let rise until double, 1 1/2 hours. Punch down, cover and let rest another 10 minutes.

Divide dough into 2 parts. On a lightly floured space, roll 1/2 of dough into a 16 x 8 in. rectangle. Brush with 2 tablespoons of melted margarine and sprinkle with 1/4 cup sugar and 2 tsp. orange peel. Roll up jellyroll style and seal edges. Cut into 1-in. slices. Place, cut side up, in a greased 9 x 9 x 2-inch baking pan. Repeat with remaining dough.

Cover and let rise in a warm place until double, about 45 minutes. Bake in a 350 degree oven for about 20 minutes or slightly more, until golden brown. Combine glaze ingredients. Remove rolls from pan and glaze while still warm.

*I glazed half of the recipe and left the other half unglazed for my husband, who doesn't necessarily care for the super sweet glaze on rolls. You could also add some dried cranberries to the inside of the rolls. That would add some special pizzazz, although it's really not necessary.

This may take a bit of time, but the results are definitely worth it!

Monday, September 6, 2010

Peach Berry Cobbler

There is a great little market not far from where I live that has fantastic deals on produce every Wednesday. This last week I was able to find peaches for about $.49 per lb. Of course, I had to buy at least a pound or two. Now that I had my acquisition, what would I do with it? I looked to find a great recipe for peach cobbler. I found this one for Peach-Blueberry...Tell me, how can you go wrong with that combination? I took it to potluck and it was scarfed up pretty quickly. I had to make another one for our family to enjoy!

1 cup all-purpose flour
1/2 cup white sugar
1 1/2 tsp. baking powder
1/2 cup soy milk
1/4 cup margarine, softened
1/4 cup packed brown sugar
1 Tbs. cornstarch
1/2 cup cold water
3 cups fresh peaches, peeled, pitted and sliced
1 cup fresh blueberries (frozen work well, too)
1 Tbs. margarine
1 Tbs. lemon juice
2 Tbs. white sugar
1/4 tsp. cinnamon

Preheat oven to 350 degrees. In a medium bowl. stir together flour, 1/2 cup sugar, and baking powder. Mix in milk and 1/4 cup margarine until smooth.

In a medium saucepan, stir together the brown sugar, cornstarch and water. Mix until smooth. Mix in peaches and blueberries. Cook and stir over medium heat until thick and bubbly. Mix in 1 Tbs. margarine and 1 Tbs. lemon juice. Continue cooking until the butter melts. Pour into an 8x8 baking dish. Evenly spoon batter over hot fruit.

As a final garnish, mix together 2 Tbs. sugar and cinnamon in a small container. Sprinkle over the batter as much as desired. (I only used half of the mixture.) Place the baking dish into the preheated oven. Bake for approximately 40 minutes or until bubbly and golden brown and a toothpick inserted in the crust comes out clean.

Yield: About 9 servings

Original Recipe was submitted to by Amy Posont. I've tweaked it to make it vegan.

Wednesday, September 1, 2010

Curried Red Lentils

I happened upon these delightful split red lentils a few years ago, and developed one of our favorite recipes. One thing I appreciate about the red lentil is that it cooks so quickly. The stew was done before my brown rice could finish cooking!

1 celery rib, diced
1 carrot, diced
1 small onion, diced
1 C. red lentils
2 C. vegetable broth (I made mine with 4 Tbs. vegetarian chicken broth and 2 cups water)
1 C. water
1/2 can lite coconut milk
1 Tb. curry powder
1/2 tsp. salt
1/8 tsp. granulated garlic
pepper to taste

In a medium saucepan, saute celery, carrots and onion. When they are softened, add red lentils. Cook for a few minutes before adding broth and water. Bring to a boil and add seasonings and coconut milk. Cook on medium-high heat until the soup begins to thicken slightly, then turn down and simmer until the lentils look slightly smooth and creamy. Stir occasionally to keep from sticking.

This stew is great served over brown rice. We even eat it over whole wheat toast sometimes!