Orange Danish Rolls Recipe Recipe For Zucchini

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ORANGE ZUCCHINI BREAD



Orange Zucchini Bread image

The hints of citrus and juicy zucchini in this bread will just have you holding onto summer for just a little longer.

Provided by Zainab Mansaray

Categories     Sweet Breakfast

Time 1h5m

Number Of Ingredients 14

2 cups all purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon kosher salt
1 teaspoon ground cinnamon
½ teaspoon ground ginger
3 large eggs, at room temperature
1¾ cup sugar
1 cup olive oil
2 teaspoon orange vanilla extract (or vanilla extract)
Zest of one orange
1 tablespoon freshly squeezed orange juice
2½ cups finely grated zucchini
½ cup pecans, chopped

Steps:

  • Preheat oven to 350 degrees F. Grease a large loaf pan with baking spray and set aside.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon and ginger.
  • In another medium bowl, beat the eggs, sugar and olive oil together until combined. Add in the vanilla extract, zest and orange juice. Beat until well combined. Add the flour mixture in one addition and stir until combined. Stir in the zucchini and pecans.
  • Pour batter into prepared pan and bake for 50-55 minutes until bread is golden brown and a toothpick inserted into the center comes out clean.
  • Let bread cool in pan for 10 mins then turn out and let cool completely on a cooling rack.

DANISH PASTRY



Danish Pastry image

Rich buttery flaky dough that turns pastries into a sinful delight. Worth the effort and extra work involved.

Provided by Cindy

Categories     Bread     Yeast Bread Recipes

Time 3h8m

Yield 36

Number Of Ingredients 10

2 cups unsalted butter, softened
⅔ cup all-purpose flour
2 ½ cups milk
½ cup white sugar
2 teaspoons salt
4 ½ teaspoons active dry yeast
8 cups all-purpose flour
2 eggs
1 teaspoon lemon extract
1 teaspoon almond extract

Steps:

  • In a medium bowl, cream together the butter and 2/3 cup of flour. Divide into 2 equal parts, and roll each half between 2 pieces of waxed paper into a 6 x12 inch sheet. Refrigerate.
  • In a large bowl, mix together the dry yeast and 3 cups of the remaining flour. In a small saucepan over medium heat, combine the milk, sugar and salt. Heat to 115 degrees F (43 degrees C), or just warm, but not hot to the touch. Mix the warm milk mixture into the flour and yeast along with the eggs, and lemon and almond extracts. Stir for 3 minutes. Knead in the remaining flour 1/2 cup at a time until the dough is firm and pliable. Set aside to rest until double in size.
  • Cut the dough in half, and roll each half out to a 14 inch square. Place one sheet of the cold butter onto each piece of dough, and fold the dough over it like the cover of a book. Seal edges by pressing with fingers. Roll each piece out to a 20x 12 inch rectangle, then fold into thirds by folding the long sides in over the center. Repeat rolling into a large rectangle, and folding into thirds. Wrap in plastic and refrigerate for at least 30 minutes.
  • Remove from the refrigerator one at a time, and roll and fold each piece two more times. Return to the refrigerator to chill again before shaping. If the butter gets too warm, the dough will become difficult to manage.
  • To make danishes, roll the dough out to 1/4 inch thickness. The dough can be cut into squares, with a filling placed in the center. Fold 2 of the corners over the center to form a filled diamond shape. Or, fold the piece in half, cut into 1 inch strips, stretch, twist and roll into a spiral. Place a dollop of preserves or other filling in the center. Place danishes on an ungreased baking sheet, and let rise until doubled. Preheat the oven to 450 degrees F (220 degrees C). Danishes can be brushed with egg white for a shiny finish.
  • Bake for 8 to 10 minutes in the preheated oven, or until the bottoms are golden brown.

Nutrition Facts : Calories 226 calories, Carbohydrate 26.8 g, Cholesterol 36.2 mg, Fat 11.2 g, Fiber 0.9 g, Protein 4.3 g, SaturatedFat 6.8 g, Sodium 142.4 mg, Sugar 3.7 g

CAROLYN'S ORANGE ROLLS



Carolyn's Orange Rolls image

Orange rolls - very soft white flour dough with grated orange rind, butter and sugar filling. Excellent recipe for parties, always a crowd pleaser!

Provided by Heidi

Categories     Bread     Yeast Bread Recipes

Time 14h5m

Yield 48

Number Of Ingredients 11

3 tablespoons active dry yeast
⅔ cup warm water (110 degrees F/45 degrees C)
1 cup butter, diced
½ cup white sugar
2 teaspoons salt
2 cups scalded milk
2 egg, lightly beaten
6 cups all-purpose flour
14 tablespoons butter, softened
1 cup white sugar
3 tablespoons grated orange zest

Steps:

  • In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. Combine the diced butter, 1/2 cup sugar, and salt in a large bowl. Stir in the hot milk, and mix to dissolve the butter. Let stand until lukewarm.
  • Mix the yeast, eggs, and flour into the milk mixture to form a sticky dough. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth, and let rise in the refrigerator for 8 hours or overnight.
  • Remove dough from the refrigerator 2 to 2 1/2 hours before baking. Divide the dough into halves. Roll each half out on a lightly floured surface to 1/4 inch thick rectangle.
  • Mix the softened butter, one cup sugar, and orange peel in a bowl. Spread over the dough. Roll up the dough along the long edge. Cut the rolls into one inch slices with dental floss. Place in greased muffin cups. Let rise until doubled in bulk.
  • Bake in a preheated 400 degree F (205 degree C) oven for 10 to 15 minutes, or until golden brown.

Nutrition Facts : Calories 155.3 calories, Carbohydrate 19 g, Cholesterol 27.6 mg, Fat 7.8 g, Fiber 0.6 g, Protein 2.6 g, SaturatedFat 4.8 g, Sodium 155.9 mg, Sugar 6.8 g

ORANGE ZUCCHINI BREAD



Orange Zucchini Bread image

These moist mini loaves have pretty flecks of green from the zucchini. I won first place at the Ohio State Fair with this recipe! -Pat Woolley, Jackson Center, Ohio

Provided by Taste of Home

Time 1h

Yield 4 mini loaves.

Number Of Ingredients 14

3 large eggs
3/4 cup vegetable oil
1-1/2 cups sugar
2 teaspoons grated lemon zest
2 teaspoons grated orange zest
1/2 teaspoon orange extract
1/4 teaspoon vanilla extract
2 cups shredded unpeeled zucchini
2-1/2 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon baking soda
1/2 cup chopped walnuts

Steps:

  • In a large bowl, combine the eggs and oil. Add sugar; mix well. Stir in the lemon zest, orange zest and extracts. Add zucchini; mix well. Combine the flour, baking powder, salt, ginger and baking soda; stir into zucchini mixture just until moistened. Fold in walnuts., Transfer to four greased 5-3/4x3x2-in. loaf pans. Bake at 350° for 35-40 minutes or until golden brown and a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

Nutrition Facts : Calories 275 calories, Fat 14g fat (2g saturated fat), Cholesterol 40mg cholesterol, Sodium 193mg sodium, Carbohydrate 35g carbohydrate (19g sugars, Fiber 1g fiber), Protein 4g protein.

ORANGE DANISH



Orange Danish image

This is my version of Orange Danish. These are as easy to make as Cinnamon Rolls. They may sound more difficult, but really are not. I always use store bought vanilla frosting mixed WITH HOMEMADE for these because it makes the texture better (creamier) IMHO. The yield is approximate and depends on how thin you roll and how thick you cut. Sorry I don't have a more accurate yield.

Provided by SwoR8193

Categories     Yeast Breads

Time 2h

Yield 2 pans

Number Of Ingredients 24

1/4 cup margarine or 1/4 cup butter
1/4 cup shortening
2 tablespoons sugar
1 egg
1 teaspoon salt
1 1/2 cups water (110° to 115°)
2 teaspoons yeast
1 teaspoon sugar
3 -5 cups flour (more or less as needed)
1 cup brown sugar
1 teaspoon ginger (only time I use powder ginger) (optional)
1 teaspoon cinnamon
1/4 cup flour
2 tablespoons margarine or 2 tablespoons butter
1/2 of the orange zest
1 dash salt
1/2 of the orange zest
2 tablespoons frozen orange juice concentrate (undiluted)
1 teaspoon vanilla flavoring
1 tablespoon milk or 1 tablespoon cream
1 tablespoon butter or 1 tablespoon margarine (see note) (optional)
1 tablespoon of fresh squeezed orange juice
enough powdered sugar, to make spreading consistancy
1 dash salt

Steps:

  • Mix yeast and warm water together to proof yeast.
  • Cream shortening and margarine with sugar.
  • Add yeast and water mixture.
  • Add three cups flour and mix.
  • Continue adding flour until soft dough forms.
  • Turn out on a lightly floured surface and knead until dough becomes smooth and elastic.
  • Place in an oiled bowl, cover with plastic wrap and let rise until double (about an hour).
  • Punch down.
  • Roll out into a rectangle on a lightly floured surface.
  • Mix all of the filling ingredients cutting the butter or margarine in until it is well blended.
  • Spread evenly over the dough and roll, jelly roll style from the long side.
  • Cut into 1 inch slices, place on lightly greased baking pan.
  • Let rise 20-30 minutes.
  • Bake at 350° for approximately 30 minutes.
  • Mix frosting until smooth.
  • Pour over rolls while they are still slightly warm.
  • Note: I usually mix the frosting and then add a store bought tub of vanilla frosting.
  • It gives a better texture to the frosting.
  • If you choose to do this, I recommend having the"homemade" part slightly thicker than the desired end product.
  • If you are adding the store bought frosting, the margarine/butter is not necessary.

ZUCCHINI ROLL UPS RECIPE



Zucchini Roll Ups Recipe image

Zucchini rolls are fun to make and fun to eat! With just 15 minutes prep time, this EASY zucchini lasagna roll ups recipe is perfect for a light, low carb summer meal.

Provided by Maya | Wholesome Yum

Categories     Main Course

Time 40m

Number Of Ingredients 16

3 medium Zucchini ((~1 1/2 lb))
2 tbsp Olive oil
1/4 tsp Sea salt
1/8 tsp Black pepper
6 oz Whole milk ricotta cheese
1/4 cup Grated Parmesan cheese
1 large Egg
1/2 tsp Italian seasoning
1 cup Mozzarella cheese ((shredded))
10 oz Tomato sauce ((no sugar added))
1/2 tbsp Olive oil
1/2 tbsp Balsamic vinegar
1/2 tsp Italian seasoning
1 clove Garlic ((finely minced))
Sea salt ((optional, to taste))
1/2 cup Mozzarella cheese ((shredded))

Steps:

  • Preheat the oven to 400 degrees F (204 degrees C). Line a large baking sheet with parchment paper.
  • Cut off the ends of the zucchini. Use a mandolin to slice the zucchini lengthwise into thin sheets, 1/4 inch (6.35 mm) thick.
  • Arrange the zucchini slices in a single layer on the lined baking sheet. Brush both sides with olive oil, and sprinkle with salt and pepper.
  • Roast zucchini slices in the oven for 15-20 minutes, until soft and mostly dry.
  • Meanwhile, in a small bowl, stir together tomato sauce, olive oil, balsamic vinegar, Italian seasoning, and minced garlic. Adjust salt to taste if needed. Spread 3/4 cup (177 ml) of the sauce at the bottom of an 8x8 square glass casserole dish (this one is the perfect size). Reserve the remaining sauce for later. Set aside.
  • Meanwhile, in a medium bowl, stir together the ricotta, Parmesan, egg, and Italian seasoning.
  • Arrange the zucchini slices in a single layer on a large cutting board. Pat dry with paper towels to soak up any extra water or oil.
  • Spread a tablespoon of ricotta mixture over each zucchini slice. Sprinkle with a tablespoon of mozzarella. Roll up tightly and place sideways into the baking dish. Repeat with all the zucchini slices.
  • Top each zucchini roll with 1/2 tablespoon (7 ml) of the remaining sauce, then 1/2 tablespoon (7.05 g) of mozzarella.
  • Bake for about 10 minutes, until the cheese on top is melted. Garnish with fresh basil.

Nutrition Facts : Calories 350 kcal, Carbohydrate 12.1 g, Protein 22 g, Fat 24.7 g, SaturatedFat 6 g, Cholesterol 27.2 mg, Sodium 660.7 mg, Fiber 2.8 g, Sugar 7.7 g, ServingSize 1 serving

ORANGE-GLAZED BUNNY ROLLS



Orange-Glazed Bunny Rolls image

Orange marmalade gives the frosting on these tender yeast rolls a pleasant citrus flavor. Shape the rolls any way you like for any special occasion. -Gerri Brown, Canfield, Ohio

Provided by Taste of Home

Time 1h

Yield 1 dozen.

Number Of Ingredients 15

2 packages (1/4 ounce each) active dry yeast
1/4 cup warm water (110° to 115°)
1 cup warm 2% milk (110° to 115°)
1/2 cup shortening
2 large eggs
1/3 cup sugar
1/4 cup orange juice
2 tablespoons grated orange zest
1 teaspoon salt
5 to 5-1/2 cups all-purpose flour
GLAZE:
2 cups confectioners' sugar
1/4 cup water
1 tablespoon orange marmalade
1/2 teaspoon butter, softened

Steps:

  • In a large bowl, dissolve yeast in warm water. Add the milk, shortening, eggs, sugar, orange juice, orange zest, salt and 3 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down; turn on a lightly floured surface. Divide into 13 pieces. Shape 12 pieces into 12-in. ropes. Fold each in half; twist top half of the open end twice to form ears. Place 2 in. apart on greased baking sheets. Shape remaining dough into 12 balls. Place one on the loop end of each roll to form a tail; press into dough. Cover and let rise until doubled, about 30 minutes., Bake at 375° for 12-15 minutes or until golden brown. Cool on wire racks. In a small bowl, combine the glaze ingredients. Spread over rolls.

Nutrition Facts : Calories 399 calories, Fat 10g fat (3g saturated fat), Cholesterol 39mg cholesterol, Sodium 222mg sodium, Carbohydrate 69g carbohydrate (27g sugars, Fiber 2g fiber), Protein 8g protein.

ZUCCHINI ORANGE BREAD



Zucchini Orange Bread image

Make and share this Zucchini Orange Bread recipe from Food.com.

Provided by Lennie

Categories     Quick Breads

Time 1h10m

Yield 2 loaves, 20-24 serving(s)

Number Of Ingredients 15

4 eggs
1 1/2 cups sugar
3/4 cup oil
2/3 cup orange juice
2 cups shredded unpeeled zucchini
3 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 teaspoons grated orange rind
2 1/2 teaspoons cinnamon
1/2 teaspoon clove
1/2 cup chopped nuts (optional)
1 cup powdered sugar
2 -3 tablespoons orange juice

Steps:

  • Preheat oven to 350°F.
  • Grease and flour bottoms only of two 8x4 or 9x5 loaf pans.
  • In large bowl, beat eggs until thick and lemon-coloured; gradually beat in sugar.
  • Add oil, orange juice and zucchini.
  • Stir in remaining bread ingredients; mix well.
  • Pour batter into prepared pans.
  • Bake at 350°F degrees for 45-55 minutes or until cake tester inserted in centre comes out clean.
  • Cool 10 minutes.
  • Remove from pans; cool slightly on a rack.
  • In small bowl, blend glaze ingredients; spread over warm loaves.
  • Cool completely on wire rack.
  • Wrap tightly and store in refrigerator.

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