Orange Butter (Cinda)

¼ cup fresh orange juice

¾ cup butter (softened)

2 cups powdered sugar

1 ½ tsp. tangerine peel

Mix and enjoy.

Orange Rolls (Grandma Morgan)

2 pkg. Pillsbury Buttermilk Rolls

¾ cup sugar

1 TBS. butter or margarine

1 rind of large ripe orange (grated)

Juice of ½ orange

Melt butter and add sugar and rind and juice.  Dip rolls into mixture and place on end in angel food cake pan.  Bake at 375° for 20 minutes.

Orange Zucchini Bread (Grandma Morgan)

3 cups flour

2 TBS. Baking powder

2 TBS. Cinnamon

1 tsp. salt

1 cup sugar

3 eggs

1/3 cup fresh orange juice

½ cup vegetable oil

Grated zest (orange peel) from 2 oranges

2 cups grated zucchini

1 cup walnut or pecan pieces

Mix flour, baking powder, cinnamon, salt and sugar together.  In separate bowl beat eggs, orange juice and vegetable oil.  Add to dry ingredients.  Beat just until mixed.  Stir in zest, zucchini and nuts until mixed.  Pour into greased and floured bread pans.  Bake at 350° for 30-40 minutes.

Orange-Glazed Coffee Cake (Melodie)

1 TBS. or pkg. active dry yeast                                           Glaze:

¼ cup warm water                                                            1 egg, lightly beaten

½ cup warm milk

½ cup orange juice                                                            Icing:

½ cup granulated sugar                                                       1 cup powdered sugar

½ cup ricotta cheese                                                          1 ½-2 TBS. orange juice

1 TBS. grated orange zest

½ tsp. salt

1 large egg, lightly beaten

3 ½ -4 cups flour

In a large bowl, dissolve yeast in warm water. Let stand until foamy, 5-10 minutes.  Stir the warm milk, orange juice, sugar, ricotta cheese, orange zest, salt, and egg into the yeast mixture. Beat 2 cups flour into the yeast mixture until wet dough forms.  Beat in the remaining flour, 1 cup at a time until a stiff dough forms.  Turn dough out onto a lightly floured surface and knead until smooth.  Place dough in a large greased bowl, turning to coat.  Cover loosely with a damp cloth and let rise in a warm place until doubled, about 1 ½ hrs.  Grease a 10-inch spring form pan.  Punch down the dough.  Turn out onto a lightly floured surface and knead for 1-2 minutes.  Divide the dough into 3 equal pieces.  Roll each piece into a 20-inch-long rope.  Braid the ropes together.  Coil braided dough in prepared pan, tucking ends under.  Cover loosely with a damp cloth and let rise in a warm place until almost doubled, 30 min.  Preheat oven to 350°.  Brush the dough with glaze.  Bake until the top of the cake is golden brown, 25-30 minutes.  Turn cake out onto a wire rack to cool slightly.  Stir together powdered sugar and orange juice until smooth.  Spread icing over warm cake.  Serve warm.