This Orange Rolls Recipe from 1932 is a crowd-pleaser.
With over 400 blue-ribbon recipes, you are sure to find the flavors of farm country that you love in The Best of The Farmer’s Wife Cookbook (Voyageur Press, 2010). Editors Melinda Keefe and Kari Cornell have kept the recipes just as they were first printed in the early 1900s. You will find time-tested recipes for everything from cakes and cookies to hearty meals like chicken pot pie. In this excerpt, try this classic Orange Rolls Recipe that is sure to please.
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2 c. flour
2 tsp. baking powder
1/2 tsp. salt
1 tbsp. shortening
1/2 c. milk
1 c. unsalted, creamed butter
12 sections orange pulp
Sift flour, baking powder, and salt together; add shortening, mixing with a fork. Beat egg slightly and add with milk to first mixture. Roll into an oblong piece about 1/4 inch thick. Cut into 3-inch circles; spread with creamed butter and place a section of fresh orange coated with granulated sugar over half the circle. Fold over other half to completely cover orange and pinch edges together. Place rolls in greased baking pan and bake in moderate oven (350°F) about 20 minutes. Just before removing, brush tops with melted butter.
Reprinted with permission from The Best of The Farmer’s Wife Cookbook edited by Melinda Keefe and Kari Cornell and published by Voyageur Press, 2010. Buy this book from our store: The Best of The Farmer’s Wife Cookbook.