Monday, December 26, 2011

Sourdough Orange Butterhorns are a favorite treat around here.  they are much like a cinnamon roll, but with a brown sugar orange filling, and an orange glaze on top.  These are whole wheat rolls, and are made with Splenda Brown Sugar,  and Splenda glaze, but you could certainly use regular brown sugar, and white powdered sugar instead.  I made these for family, but also gave a big plate of them to our paper carrier as a gift.  If you make them in a muffin tin, they raise up like a sheep horn in the middle, hence the name butterhorns.  I like to bake them in a 9 x 13" pan, as they seem to stay more moist. (Recipe below) 

Christmas is such a busy time.  I was very glad to have canned goods already done.  I made lots of pickled spiced peaches, and jam and salsa, so I just had a few batches of candy to make, and then my gift bags were complete.  I made homemade gumdrops this year, and candied orange peel dipped in chocolate, plus some Ritz candy.  The orange peel recipe is in a previous post, but I will share the other two here: 

Ritz Candy
1 box Ritz peanut butter filled crackers.  You'll want the tiny ones.
3 squares of chocolate almond butter candy coating
2 heaping T of swiss baking chocolate

In a double boiler, (I use a glass bowl above a saucepan of simmering water).  heat candy coating and chocolate until they are smooth.  You can also do this in a microwave, but the probability of the chocolate seizing is high, so I prefer this method.  Dip peanut butter filled crackers into chocolate coating mixture, and place on a wax paper lined baking sheet to dry.  Top with sprinkles if desired.  These are suprisingly good, and you'd never know they were only crackers. 

Homemade Gumdrops
2 C sugar
1 1/3 C applesauce
2 pkg jello gelatin( either cherry, lime, or orange flavored)
2 pkg Knox unflavored gelatin
Flavoring:  2 drops Clove oil (for cherry) 1 tsp mint extract (for green) and 1 tsp orange extract (for orange)

In a saucepan, heat all ingredients until dissolved and they come to a boil.  Boil for one minute, then pour into a well greased chilled 8 inch baking pan.  Add 2 drops of clove oil for red, 1 tsp of mint extract for green, and 1 tsp of orange extract for orange.  Stir with a spatula encorporate flavorings.  Refridgerate for 3 hours.  With a spatula to coax the jello out, turn onto a wax paper lined baking sheet.  Cut into one inch strips, and with a sharp kitchen scissors, cut into small pieces in a single layer on the wax paper.  Top with an additonal 1/3 C sugar, and roll in the sugar to coat all the sides.  Let dry for 24 hours before packaging.  These are delicious, and so much softer than store bought ones. 
These are so pretty mixed together in a serving dish for a Christmas buffet.  For gift giving, I had gift bags shaped like Christmas trees tied with curling ribbon.

Sourdough Orange Butterhorns
1 C buttermilk
1/2 C sugar
1 1/2 tsp salt
1/2 C butter
2 T yeast
1/4 C tepid water
2 eggs
1 C sourdough starter
6-7 C flour (I use 3 C white and about 3 C wheat)
1/2 C brown sugar
1/3 C butter
the peel of 1 orange grated

juice of 1 orange
enough splenda, or powdered sugar to make a thin glaze

In a bowl or large measuring cup, microwave buttermilk, sugar, salt and butter until milk is hot, about 1 minute.  Cool.  Proof yeast in tepid water.  In the mixer bowl, beat eggs.  Add starter, bloomed yeast and milk mixture.  Add 3 C white flour, and with the bread hook attachment, mix on medium speed for 4 minutes to develop the gluten.  Slowly add wheat flour 1/2 C at a time and allow the flour to be incorporated before adding more until the dough collects into a ball and starts to clean the sides of the mixing bowl.  The amount of flour needed will vary according to the humidity on that day.  It should be a soft tender feeling dough.  Turn out into a greased bowl and cover with a dampened tea towel.  Let raise in a warm place for two hours, or until doubled.
Meanwhile, mix the brown sugar with the orange peel and set aside.  It helps to do this now, as the orange oil in the peel flavors the sugar. 
Punch down  the dough, and on a lightly floured surface roll out into a large rectangle.  Spread butter evenly over the surface, and then add an even layer of the sugar/orange mixture.  Sarting at the long side, roll up the dough into a log, and slice into 1 inch rolls.  Place in a greased 11x13 inch pan, and let rise 1 1/2 hours covered.  Brush with melted butter, and bake at 375*F for 15-20 minutes, or until rolls are golden and sound hollow when tapped.  While they are hot, drizzle with glaze.

No comments:

Post a Comment