3 c Self-rising flour
3 tb Sugar
1 ts Grated orange rind
1 c Whipping cream
Orange Filling; see below
Butter or margarine, melted
Combine first 4 ingredients, stirring with a fork until
blended. Tu rn dough out onto a lightly floured surface and knead 10
to 12 times. Roll dough into a 12- x 8-inch rectangle; spread with
Orange Filling. R oll up jellyroll fashion, starting at long
side. Pinch seam and ends together. Slice roll into 1-inch
muffin pieces and place in greased and floured muffin pans (a
tea strainer is handy for sifting flour over each muffin cup; excess
flour can then be knocked out of all cups once all have been
floured). Bake at 425 degrees (400 in my oven) for 15 to 20
minutes (15 for me). Remove from pans immediately and brush with me
lted butter. Yield: 1 dozen.
Orange Filling:
1/4 c. butter or margarine
1 T. + 3/4 tsp. all-purpose flour
1/4 c. orange juice
1 1/2 teaspoons grated orange rind
1/4 c. sugar
Melt butter in a heavy saucepan; add flour and cook 1 minute, stirring
constantly. Gradually add orange juice; cook over medium heat until
thickened. Stir in grated orange rind and sugar. Chill mixture
thoroughly. Yield: 2/3 c.
NOTES : The pungent, fresh orange flavor is irresistable...and they
