Orange Coconut Crescent Ring Recipes

ORANGE-COCONUT CRESCENT ROLLS

Steps:

• In a large bowl, combine 2-1/2 cups flour, sugar, yeast, and salt. In a small saucepan, heat milk and butter to 120°-130°. Add to dry ingredients; beat just until moistened. Add egg; beat until smooth. Stir in enough remaining flour to form a firm dough. Cover and let rest for 15 minutes., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Divide dough in half. Roll each into a 12-in. circle. Brush with melted butter. Combine the coconut, sugar and orange zest; sprinkle over dough. Cut each circle into 12 wedges. Roll up wedges from the wide ends and place point side down 2 in. apart on greased baking sheets. Curve ends to form crescents. Cover and let rise until doubled, about 30 minutes., Bake at 375° for 12-16 minutes or until golden brown. Remove from pans to wire rack to cool. For glaze, combine the confectioners' sugar and enough orange juice to achieve desired consistency. Drizzle over warm rolls.,

CRISPY COCONUT ONION RINGS

Steps:

• Fill a pot with 2 inches of oil. Set to medium heat. Ideally you want your oil to be between 285 - 300*F. While oil is heating, slice onions and set aside. In a bowl mix cornstarch, salt, pepper & cayenne pepper. Mix well. Set aside. In another bowl mix eggs & milk together. Set aside. In a separate bowl add coconut flakes. Set a cooling rack over a cookie sheet and set aside. Take onion rings and dip into cornstarch mixture then into egg and set on drying rack. Do this to all onion rings {you may need to work in batches}. Take dipped onion ring and dip again in the cornstarch mixture and again in the egg. Set again on the drying rack. Do 3 or 4 more and then take the first one and dip into coconut. Coat as well as you can. Set onto a plate. Repeat to all onion rings. Oil should be hot at this point. If it is above 300*F remove from heat and allow it to cool down. If oil is too hot it will burn your coconut before your onion cooks. Place onion rings into oil one at a time making sure to not over crowd your pot. Cook for approximately 2 - 3 minutes per side. Coconut should be golden but not burned. Allow to cook for a minute then devour!

SPICY ITALIAN HERO CRESCENT RING

Steps:

• Heat oven to 375°F.
• Unroll both cans of dough; separate into 8 rectangles. On ungreased 12-inch pizza pan, arrange rectangles in ring so short sides of rectangles form a circle in center. (Dough will overlap; half of each rectangle will hang over edge of pan. Dough ring should resemble a sun.).
• Spread roasted red bell peppers towards center of ring on bottom halves of rectangles. Top with half of the cheese. Layer salami, ham and capocollo slices over cheese. Arrange pepper rings over top. Cover with remaining half of cheese.
• Bring each dough rectangle hanging over side of pan up over stacked filling, tucking dough under bottom layer of dough to secure it. Repeat around sandwich until entire filling is enclosed (some filling might show a little but that is okay.) Sprinkle with black pepper.
• Bake 18 to 22 minutes or until dough is golden brown and thoroughly baked. Remove from oven; cool 5 to 10 minutes before cutting into serving slices.

ORANGE BREAKFAST RING

Steps:

• In a small bowl, beat the cream cheese, sugar and orange zest until blended; set aside., Unroll both tubes of dough; press perforations and seams together to form two rectangles. Overlap rectangles at one end and press the seam to seal. Spread cream cheese mixture over dough to within 1/2 in. of edges. Sprinkle with the chopped almonds., Roll up jelly-roll style, starting with a long side; pinch seam to seal. Place seam side down on a greased baking sheet; pinch ends together to form a ring. With scissors, cut from outside edge two-thirds of the way toward center of ring at 1-in. intervals. Separate strips slightly; twist to allow filling to show. Bake at 350° for 15-18 minutes or until golden brown. Cool for 10 minutes before carefully removing from pan to a wire rack., Combine confectioners' sugar and orange juice; drizzle over warm coffee cake. Garnish with sliced almonds.

ORANGE COCONUT CRESCENTS

Steps:

• Separate crescent rolls; spread with butter. In a bowl, combine coconut, sugar and orange peel. Set aside 2 tablespoons for topping. Sprinkle remaining coconut mixture over butter. Roll up and place, point side down, on a greased baking sheet. Bake at 375 degrees F for 16-18 minutes or until golden brown.
• Meanwhile, combine glaze ingredients in a saucepan. Bring to a boil; boil for 3 minutes or until mixture is glossy. Cool slightly; pour over warm rolls. Sprinkle with reserved coconut mixture.

ORANGE COCONUT CRESCENT RING

Steps:

• Heat oven to 350*. Generously grease 12-cup fluted bundt pan.
• Combine sugar, coconut and orange peel.
• Remove dough from can in rolled sections; do not unroll. Cur each section into 4 slices. Dip both sides of each slice in butter, then in coconut mixture.
• Stand slices on edge, slightly overlapping, around prepared pan. Sprinkle over any remaining sugar mixture; drizzle with any remaining butter.
• Bake for 28-32 minutes or until deep golden brown. Cool in pan 1 minute; turn onto serving plate. Cool slightly. Blend glaze ingredients until smooth. Spoon over ring. refrigerate leftovers.