Molly Kate’s Orange Rolls
- ½ cup of warm water
- 2 packages yeast
- ¾ cup sugar
- 1 ¼ cups scalded milk (cooled)
- 6 tablespoon butter (melted)
- 1 teaspoon salt
- 2 eggs, well beaten
- 5 cups flour
- 1 stick butter, softened
- 8 tablespoons orange marmalade
- 1 cup lightly packed brown sugar
- 2 cups confectioner’s sugar
- 4 ounces cream cheese, softened
- 3 tablespoons butter, softened
- 3 teaspoons orange zest
- 3 tablespoons orange juice - add more if you need to thin it.
- Soak yeast in warm water; combine milk and butter; add sugar and salt.
- Add yeast mixture and stir in eggs. Add flour until it forms a stiff batter.
- Cover and let it rise until double (about one hour).
- Punch down, roll out very thin.
- Spread with softened butter and marmalade (add more if needed).
- Sprinkle brown sugar on top.
- Gradually roll the dough towards you into a tight log with the seam side down.
- Slice into ½ - ¾ inch pieces. Place cut side up in a buttered baking dish (there will hardly be any space between them) and allow them to rise until doubled.
- Bake at 375° for 20- 25 minutes until lightly browned. Watch them closely y’all. You don’t want them hard as bricks.
- Beat confectioner’s sugar, cream cheese, butter, orange zest and orange juice, together until smooth.
- Spread on warm rolls and let it melt into the rolls.
Hint: I make an extra half recipe of the icing to drizzle on the rolls after they are cooled.
That is, if there are any left to cool!
Molly Kate’s Cheese Straws
A note from Avalee:
Okay, so I don’t cook. But this is one of my favorites from Molly Kate. I think these are the best cheese straws you’ll ever taste! I like them with Lexi’s martinis. These keep for 3 days in an airtight container, but they are best eaten the day they were made. Careful, they crumble easy. But this crispy texture is what makes them so yummy!
- 2 cups extra sharp cheddar cheese, grated
- ½ cup gruyere cheese, grated
- ½ cup butter, softened (real butter y’all, not that fake stuff)
- 1½ cups all-purpose flour
- 1 teaspoon salt
- ¼ teaspoon cayenne pepper
- ¼ teaspoon garlic powder
- Preheat oven to 375 degrees.
- Mix cheeses - all but one cup of the cheddar - into a bowl. (Best if you have a stand mixer or electric hand mixer)
- Add butter.
- Cream butter and cheese to a smooth consistency (about 5 – 10 minutes)
- In another bowl sift together the last four ingredients.
- Gradually add flour mixture to butter & cheese and mix until completely incorporated and smooth.
- Add saved cup of grated cheddar cheese.
- Spoon portions of mixture in either a cookie press or piping bag fitted with a large star tip.
- Slowly pipe long strands of the dough on parchment-covered cookie sheets about 1 inch apart.
- Cut these strips into 6” pieces.
- Bake 10 – 12 minutes or until edges turn golden brown.
- Remove from oven and let cool.
Miss Cladie's Corn Dip
A note from Miss Cladie:
This is best if made the night before!
- 2 cans mexican corn
- 1 (12) ounce packages shredded cheddar cheese
- 6 green onions
- 1 large jar diced pimentos
- 2 jalapeno peppers to taste, seeded and chopped fine
- 1 (8) ounce packages cream cheese
- 1 can water chestnuts, chopped
- 1 tablespoon accent
- 1 cup mayonnaise (the real stuff y'all, not the sandwich spread)
- 1 cup sour cream
- 1 tablespoon garlic salt
- Mix together and serve with Frito Scoops.