My name is Kim and I am addicted to cook books. I cannot get enough of them. I take them to bed and read like a novel, salivating and dreaming of the possibilities. I have tried on several occasions to stop and have told myself and my family that I really do not have a problem, but down deep I know it’s a lie. I do well for awhile and then I will pass a display of a new cookbook and I stop in my tracks. I start breathing rapidly and tell myself that I will only pick it up and look. I take it in my hands and I can smell the new pages, and envision myself reading each page. I think–“only one small look” and then it is over. I open it and there is a recipe that I don’t have or at least that version. There is a cute idea how to give it as a gift–that usually does it.
I finally say “just this once” and ask the clerk to put it in a plain brown bag, I hide it in the back of the car under blankets and then late at night I bring it in, get in my PJ’s with a diet coke and read the entire thing cover to cover.
I CAN QUIIT ANY TIME I WANT OR AT LEAST AFTER PIONEER WOMAN’S NEW BOOK COMES OUT!!!!
This is one cupboard, there is another one half full. This does not count the ones I have cleared out over the years. I know it is pathetic. But I am hooked.
I have decided that each week I will spotlight one of my favorite books and share a recipe from it.
This week it is the LION HOUSE COOKBOOK
This was one of my very first books and it is worn and stained. It automatically opens to my favorite recipes. This book taught me how to cook.
One of my favorite recipes is the ORANGE ROLL RECIPE
1 Recipe Lion House Refrigerator Rolls
¼ cup softened butter
½ cup sugar
1 TB orange juice
1 tsp grated orange rind
I use about 1 ½ times the filling ingredients for each batch of rolls
Follow recipe for rolls. When dough is ready to shape into rolls, punch down and divide into half. Roll each half into large rectangle (about 9×13). Spread with half of the softened butter. Combine remaining ingredients and spread over buttered dough. Starting with the long side, roll up jelly roll style. Seal edges well, then cut with a sharp knife into 1 inch slices ( I do a little bigger than one inch) The recipe calls for twisting and stretching each slice before placing in pan, but I like the traditional shape so I just leave them in the circle. Let rise away from draft until double in bulk (about 1 hour). Bake at 350 until slightly browned-about 20 minutes. Do not overcook.
When rolls are cooled drizzle with glaze.
1 ½ cups powdered sugar
3 TB orange juice
½ tsp grated orange rind
I use a little different frosting:
Equal parts cream cheese and softened butter, mixed with powdered sugar, orange juice and grated orange rind ( to taste) I usually use 1 stick of butter, 1 8 ounce of cream cheese and add powdered sugar and orange juice until desired sweetness. We like a little more buttery whipped frosting than a sweet glaze. Try both.
¼ cup butter
¼ cup sugar
1 cup milk, scalded
1 package dry yeast (1 TB)
1 TB sugar
¼ cup luke warm water
2 tsp salt
4 cups flour
Add butter and ¼ cup sugar to hot milk. Cool. Combine yeast, 1 TB sugar, 1 TB yeast with ¼ cup warm water. Let stand 5 minutes to soften yeast
Add salt to flour. Combine milk and yeast mixture, and add 1 cup flour. Add eggs and beat well. Continue adding flour , beating until smooth after each addition.. This is a soft dough and all of it can be handled by an electric mixer.
Cover bowl and place in warm area until dough rises until triple in amount. Punch down. You can roll into rolls at this time or place dough in refrigerator overnight. (dough will keep well up to 5 days). Remove and shape into rolls while cold. (this dough is so soft it really handles better when cold)
This recipe is very versatile and it is so nice to make the dough the day before and roll out the next day, but I have success even when not chilling the dough.
These are soft, light and wonderful.