Old Traditions, New
Renditions
From old family classics to new finds, Cyndi's favorite
Spring recipes!
Orange Coffee Rolls, Frosted Salad, Flourless Chocolate Torte and more!
By Cynthia Bowan
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I have been trying off and on
for a long time this month to get a column written. Between going back and
forth on the phone and Internet with family about our oldest grandson Will’s
mystery illness, to writer’s block and other family things, I have been
basically unable to write.
When I want to write and I
can’t – well, it is a horrible feeling. Fortunately, Will is doing
better, and is now home and back in school.
Now I’ve gotten
“the bug” again, and find that I want to try some wonderful recipes I’ve either
been given or found online the past month or so. I also bought some of the
new Nestle Chocolatier products, and, as everyone knows, chocolate can do so
much for a person! I made a flourless chocolate cake, which disappeared in
one evening! I also made my Mocha Mountain cookies with them, and couldn’t
believe how much better the cookies tasted.
I’ve tried a new orange
breakfast roll, too. Our Bethany recently had to do a project for culinary
school, and in doing so, was going through old cookbooks, including some
hand-written ones from her Grandmother Bowan. We found the recipe for Mom’s
Easter Egg Rolls, and I am sure that they would delight both children and
adults.
The next recipes are for light fruit-based salads, perfect with Spring ham.
The final recipe is a silly, fun one that I make for the grandsons. I hope
you will enjoy the following and perhaps try one for your own upcoming
holiday! And as always, please CYH – consider yourself hugged!!!
Orange Coffee Rolls
1 package active dry yeast
1/4 c. water (105º to 115º
1 c. sugar, divided
2 large eggs
1/2 c. sour cream
1/4 c. plus 2 T. butter, melted
1 tsp. salt
2-3/4 to 3 c. all-purpose flour
2 T. butter, melted, divided
1 c. flaked coconut, toasted, divided
2 T. grated orange rind
Glaze (recipe follows)
Combine yeast and warm water in a large mixing
bowl; let stand 5 minutes. Add 1/4 c. sugar and next 4 ingredients; beat at
medium speed of an electric mixer until blended. Gradually stir in enough
flour to make a soft dough. Turn dough out onto a well-floured surface, and
knead until smooth and elastic (about 5 minutes).
Place dough in a well-greased bowl, turning to
grease top. Cover and let rise in a warm place (85º), free from drafts, 1-1/2
hours or until doubled in bulk.
Punch dough down, and divide in half. Roll one
portion of dough into a 12" circle; brush with 1 T. melted butter. Combine
remaining 3/4 c. sugar, 3/4 c. coconut and orange rind; sprinkle half of
coconut mixture over dough. Cut into 12 wedges; roll up each wedge, beginning
at wide end. Place in a greased 13 x 9 x 2" pan, point side down. Repeat with
remaining dough, butter, and coconut mixture.
Cover and let rise in a warm place, free from
drafts, 45 minutes or until doubled in bulk. Bake at 350F. for 25 to 30
minutes or until golden. (Cover with aluminum foil after 15 minutes to prevent
excessive browning, if necessary). Spoon warm Glaze over warm rolls; sprinkle
with remaining 1/4 cup coconut. Yield: 2 dozen
Glaze
3/4 c. sugar
1/2 c. sour cream
1/4 c. butter
2 tsp. orange juice
Combine all ingredients in a small saucepan;
bring to a boil. Boil 3 minutes, stirring occasionally. Let cool slightly.
Yield: about 1-1/3 cups.
Mom's Easter Egg Rolls
3 3/4 to 4 1/4 c. flour, divided
1/4 c. sugar
1 1/2 tsp. salt
1 T. grated fresh lemon peel
2 pkg. dry yeast
3/4 c. milk
1/2 c. water
1 c. margarine (2 sticks)
3 egg yolks
Tinted confectioners' sugar frosting
Cake decors, opt.
Mix 1 1/4 c. flour, sugar, salt, yeast and
lemon peel in large bowl. combine milk, water and margarine in saucepan. Heat
just until warm, margarine need not be melted. Add to dry ingredients, beat
with electric mixer on medium speed for 2 minutes. Add egg yolks and 1 c.
flour, beat 2 more minutes on high speed. Stir in enough flour to make a stiff
batter. Cover tightly and refrigerate for 2 hr. or overnight.
Divide dough in half. Form each half into 24
smooth pieces. Place in two 9-inch
cake pans. Cover and raise 1 hr. Bake at 400F., 25 minutes. Cool completely.
Decorate with tinted icing so they look like
Easter eggs. Can add cake decors
like flowers or dots etc. to decorate as well.
Frosted Salad
Salad
2 pkg. lemon Jell-O
2 c. boiling water
2 c. 7-Up
1 (20-oz.) can drained pineapple
1 cup miniature marshmallows
2 sliced bananas
Frosting
1/2 c. sugar
2 T. flour
1 c. pineapple juice (from drained pineapple above)
1 beaten egg
2 T. butter or margarine.
2 c. whipped cream
Dissolve Jell-O in boiling water. Add 7-Up; let
partially set. Add drained pineapple, marshmallows and sliced bananas. Chill
until set.
For frosting, cook sugar, flour, pineapple
juice, and egg until thick. Cool. Add butter/margarine. When completely cool,
fold in whipped cream. Spread over top of salad, refrigerate until serving.
Green Grape Dessert
Salad
Source: The Illustrated Encyclopedia of American Cooking, published by The
Southwestern Co., Nashville, TN.
2 eggs
1/2 c. sugar
2 T. flour
3/4 c. orange juice
Juice of 1 lemon
1 c. heavy cream, whipped
3 c. green grapes
1 No. 2 can pineapple chunks, drained
1 10 1/2 oz. pkg. miniature marshmallows
1/2 c. chopped nuts
Combine eggs, sugar, flour, orange and lemon
juices in double boiler. Cook over simmering water until thickened; cool. Fold
whipped cream into cooled mixture. Fold remaining ingredients into dressing;
cover. Chill for 8 hours or overnight. Yield: 8-10
servings.
24 Hour Salad
3 beaten egg yolks
2 T. sugar
2 T. vinegar
2 T. pineapple syrup (from drained chunks)
1 T. butter
dash salt
2 c. Queen Anne cherries
2 c. pineapple chunks
2 pared oranges, cut up
2 c. miniature marshmallows
1 c. whipping cream, whipped
Combine first 6 ingredients in top of double
boiler. Cook and stir over hot but not boiling water until thick. Cool. Stir
in fruit and marshmallows. Fold in whipped cream. Spoon the mixture gently
into the serving bowl. Chill 24 hrs. Garnish with orange sections and green
grapes, if desired.
Flourless Chocolate
Torte
7 oz. Nestle Chocolatier bittersweet or
semisweet chocolate, chopped
1 1/2 sticks unsalted butter (3/4 c.)
4 large eggs
1 1/3 c. sugar
1 tsp. instant espresso powder or instant coffee powder
Do not use unsweetened chocolate. Preheat oven
to 325F. Butter and sprinkle with sugar an 8-inch springform pan. Wrap foil
around outside of pan.
Melt chocolate and butter in heavy medium
saucepan over low heat, stirring until smooth. Whisk eggs, sugar and coffee
powder in large bowl until well blended. Whisk in chocolate mixture.
Pour batter into prepared pan. Place cake in
large baking pan. Add enough hot water to baking pan to come halfway up sides
of cake. Bake until knife inserted in center comes out clean, about 1 1/2 hrs.
(The cake will be about 1/2" high.)
Remove cake from water bath and cool. Remove
foil. Cover and refrigerate overnight. (This can be prepared up to a week
ahead, keep refrigerated.) Release pan sides from cake. Cut cake into wedges
and serve cold. Also good served with whipped cream or raspberry sauce.
Chocolate
Covered Marshmallow Peeps
bittersweet chocolate
Peeps candy, frozen
Melt Bittersweet chocolate in a double boiler
over hot, not simmering, water (or in the microwave). Using a toothpick, dip a
frozen Marshmallow Peep Chick in the chocolate, swirling until covered. Let
excess drip off. Place the toothpick in a piece of Styrofoam so the Peeps can
dry. Once dry, place the Peeps on tray and put them in the refrigerator to
harden.
Note: Freezing the peeps assures that they will
not melt when dipped in the warm chocolate.
By Cynthia Bowan
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Orange Coffee Rolls |
Mom's Easter Egg Rolls |
Frosted Salad |
Green Grape Dessert Salad
24 Hour Salad |
Flourless Chocolate Torte |
Chocolate Covered Marshmallow
Peeps
