Orange rolls, cinnamon-jam squares, & buttermilk-bran scones

Wow, life's been so crazy that in the time span of one week, I'd already forgotten what was on the camera, including a few new bread recipes! Anyway, so last Saturday I was putting away towels, but the linen closet doorknob broke off in my hand when I tried to open the door. I found it so odd that I walked downstairs, still holding the towels, to show Nathan, who promptly showed Sarah and her friend. Then he fixed it...sort of. We decided there was no need for a doorknob inside the linen closet, because no one will ever be stuck inside. He just put the functional part of the knob on the outside.

I discovered that the dried up and previously frozen mint leaves still had good flavor, so I made a lovely pot of tea with honey. My great-grandma, Tiny (pronounced Teeny), always made us tea from fresh mint leaves and served it chilled. It was the most delightful treat, and I greatly enjoyed my little flashback when I drank my chilled mint tea. This is the main reason I grow mint, to make fresh mint tea, and yet I never do. I just randomly pluck leaves, blow off any fuzz, and pop them in my mouth. I think it's because my mint has been slowly picking up steam and I didn't want to pick too much at once. It's really spreading this year though, so maybe I'll make more tea!

Also last Saturday, I made Orange Rolls. We had a church activity to read scriptures with the young women. The theme was Feast upon the words of Christ, and we also feasted on brunch. It was fun and tasty! I hate making sweet rolls but I learned a trick this time. Instead of flouring the counter, I spread oil. The dough didn't stick at all and it was much easier to clean up. They were okay. The young women liked them and described the texture as being more like cake.

The next day, I made Cinnamon-jam Squares to welcome some new neighbors. I misread the recipe, despite reading it repeatedly before starting. You're supposed to make biscuit-like dough and after the butter but before the milk, set aside some to mix with the filling. I missed that step, so the dough was thick and the filling substantially less. With some finagling, I got the layers into place.


I think I was doomed from the beginning because the recipe includes the word "square" and I put half in a round pan. Despite my mess-up, Nathan LOVED these goodies. It's a make-again recipe, no doubt about it. I think the apple butter was an especially good choice. Unfortunately, the neighbors weren't home by the time it was done, and we had to deliver it the next day.


RECIPE FROM BETTER HOMES & GARDENS (R): HOMEMADE BREAD COOKBOOK (C) 1973. USED WITH PERMISSION FROM MEREDITH CORPORATION. ALL RIGHTS RESERVED. You may not download or re-post this recipe to other websites or blogs. More recipes available at www.bhg.com/recipes.

CINNAMON-JAM SQUARES

1 1/2 cups all-purpose flour
1/2 cup granulated sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 cup butter or margarine
1/2 cup raisins
2 teaspoons packed brown sugar
1 teaspoon ground cinnamon
1/2 cup buttermilk or sour milk
1 beaten egg
1/4 cup strawbery jam
Powdered sugar

Stir thoroughly the first 4 ingredients and 1/4 teaspoon salt; cut in butter till mixture resembles coarse crumbs. Combine 1/2 cup of the mixture, raisins, brown sugar, and cinnamon; set aside. Beat buttermilk and egg into remaining flour mxture. Spread half the batter in lightly greased 8x8x2-inch baking pan; top with raisin mixture. Spoon on jam. Top with remaining batter. Bake at 350 degrees for 35 to 40 minutes. Cool. Dust with powdered sugar.

On Wednesday, I made Buttermilk-Bran Scones. Also a make-again recipe! Yum, yum! I especially like them with butter.

They were being delivered to some women from church that I visit-teach, and as good as they were, I thought they might meet their expectations better if they were sweeter. I dripped butter and sprinkled sugar on top of theirs.


RECIPE FROM BETTER HOMES & GARDENS (R): HOMEMADE BREAD COOKBOOK (C) 1973. USED WITH PERMISSION FROM MEREDITH CORPORATION. ALL RIGHTS RESERVED. You may not download or re-post this recipe to other websites or blogs. More recipes available at www.bhg.com/recipes.

BUTTERMILK-BRAN SCONES
Bran flake cereal adds an interesting flavor-

2 cups all-purpose flour
1/4 cup sugar
3 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda

2 cups bran flake cereal
1/2 cup dried currants
1/4 cup butter or margarine
2 beaten eggs
1/3 cup buttermilk

Stir thoroughly the flour, sugar, baking powder, salt, and soda. Stir in bran flake cereal and currants. Cut in butter till mixture resembles coarse crumbs. Stir in eggs and buttermilk. Knead gently on lightly floured surface (5 to 6 strokes). Divide dough in thirds. Roll each third in 5-inch circle, 1/2 inch thick; cut into 6 wedges. Bake on greased baking sheet at 400 degrees about 15 minutes. Makes 18 scones.