Molly Kate’s Orange Rolls


Ingredients:

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

Filling:

  • 1 stick butter, softened
  • 8 tablespoons orange marmalade
  • 1 cup lightly packed brown sugar

Icing:

  • 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.

Directions:

Rolls:

  1. Soak yeast in warm water; combine milk and butter; add sugar and salt.
  2. Add yeast mixture and stir in eggs. Add flour until it forms a stiff batter.
  3. Cover and let it rise until double (about one hour).
  4. Punch down, roll out very thin.
  5. Spread with softened butter and marmalade (add more if needed).
  6. Sprinkle brown sugar on top.
  7. Gradually roll the dough towards you into a tight log with the seam side down.
  8. 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.
  9. Bake at 375° for 20- 25 minutes until lightly browned. Watch them closely y’all. You don’t want them hard as bricks.

Icing:

  1. Beat confectioner’s sugar, cream cheese, butter, orange zest and orange juice, together until smooth.
  2. 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!

Ingredients:

  • 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

Directions:

  1. Preheat oven to 375 degrees.
  2. Mix cheeses - all but one cup of the cheddar - into a bowl. (Best if you have a stand mixer or electric hand mixer)
  3. Add butter.
  4. Cream butter and cheese to a smooth consistency (about 5 – 10 minutes)
  5. In another bowl sift together the last four ingredients.
  6. Gradually add flour mixture to butter & cheese and mix until completely incorporated and smooth.
  7. Add saved cup of grated cheddar cheese.
  8. Spoon portions of mixture in either a cookie press or piping bag fitted with a large star tip.
  9. Slowly pipe long strands of the dough on parchment-covered cookie sheets about 1 inch apart.
  10. Cut these strips into 6” pieces.
  11. Bake 10 – 12 minutes or until edges turn golden brown.
  12. Remove from oven and let cool.

Miss Cladie's Corn Dip


A note from Miss Cladie:

This is best if made the night before!

Ingredients:

  • 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

Directions:

  1. Mix together and serve with Frito Scoops.