Recipes that appear in Idea Alley have not been tested by the Arkansas Democrat-Gazette.
Ann Applegate and Kim Daniels responded to Erin Valentine's request for a recipe for The Crumpet Tea Room's orange rolls.
The recipe was published in the Crumpet Tea Room Cookbook: A Unique Collection of Mealtime Treasures.
"These rolls are divine," Applegate writes.
Orange Rolls
2 1/2 cups hot tap water
1/2 cup melted shortening
8 cups flour, divided use
2 teaspoons salt
1/3 cup powdered milk
1/2 cup sugar
3 heaping tablespoons fast active dry yeast
In large mixing bowl, combine the water, shortening and 2 cups of the flour. Mix for 2 minutes with dough head beater. Add the salt, powdered milk, sugar and yeast and continue to blend. Slowly add remaining flour until mixture is blended well and not sticky to the touch. Cover and let double in size. Punch down and roll dough out long and narrow to ¼ inch in thickness. Spread thin layer of orange frosting (recipe below) over dough. Roll up and cut in 1 ½ inch rolls. Place in greased pan. Let rise to top of pans and bake at 375 degrees for 18 minutes or until golden brown.
Makes 20 rolls.
Orange Frosting
1 cup soft margarine
2 cups sugar
Zest and juice of 1 orange
Cream margarine in mixing bowl until soft and smooth. Add sugar, orange juice and zest. Blend well.
Daniels also shares a recipe for the tea room's poppy seed dressing, also from the Crumpet Tea Room Cookbook.
Poppy Seed Dressing
3 cups sugar
5 teaspoons dry mustard
4 teaspoons salt
4 teaspoons onion powder
1 1/2 cups apple cider vinegar
4 cups oil
6 tablespoons poppy seeds
In a large mixing bowl, combine sugar, mustard, salt, onion powder and vinegar. While mixing, very, very slowly pour in the oil. Add poppy seeds and mix well. Refrigerate. Use over fresh fruit or green salad.
Makes 1 quart.
REQUESTS
• A source for mozzarella "worms" like that served years ago at Mary Maestri's in Tontitown, and house salad dressing like The Villa in Little Rock for Diane Graham. "[It] looked like the cheese was extruded through a tube and was kind of corrugated looking, not smooth and shiny," Graham writes.
• Carrot and lavender soup from Starving Artist Cafe in Little Rock and tartar sauce from Bryce's Cafeteria in Texarkana for Stephanie Deere.
• Steak-on-a-Stick like that served at the Train Station restaurant in Little Rock for Kim Daniels.
Send recipe contributions, requests and culinary questions to Kelly Brant, Idea Alley, Arkansas Democrat-Gazette, P.O. Box 2221, Little Rock, Ark. 72203; email:
kbrant@arkansasonline.com
Please include a daytime phone number.
Food on 03/08/2017