When browsing through hundred-year-old magazines, sometimes a recipe just jumps out at me. Orange Biscuits with Orange Filling was one of these recipes. Back then, there were few photos in magazines, but there was a picture of the biscuits. This recipe was obviously one that the magazine editors really liked, so I decided to give it a try.
This recipe did not disappoint. The Orange Biscuits with Orange Filling had just the right amount of sweetness, and a bright, sunny, citrus flavor. They are perfect with coffee or milk. The Biscuits would also be a lovely brunch pastry. This recipe is a keeper, and I feel certain that I’ll make it again.
Here’s the original recipe:
One teaspoon of salt seemed like a lot, so I only used 1/2 teaspoon of salt when I made the recipe. I cut the slices about 3/4 inch thick because it was difficult to cut 1/2 inch slices, and that just didn’t seem quite thick enough. I also could not figure out why the filling needed to be cooked when it was then cooled – and would again become a butter and sugar spread – so I did not cook it prior to spreading on the biscuits. This worked fine.
Combine flour, baking powder and salt in mixing bowl. Cut in the lard, shortening, or butter. Add milk, and gently stir to combine using a fork. If too dry and does not cling together as a dough, add a small amount of additional milk. Place the dough on a prepared surface and roll into a square about 12″ by 12″. Spread with the Orange Filling, then roll like a jelly roll. Cut into 3/4 inch slices. If needed, gently reshape so that each slice is round. Put in a greased cake pan(s) about 1/2 inch apart. Sprinkle with sugar. Put in oven, and bake about 20-25 minutes or until lightly browned.
2 tablespoons butter, softened
1/4 cup sugar
1 tablespoon orange juice
grated rind (zest) of 1 orange
Put butter, sugar, and orange juice in a small bowl; stir to combine. Add grated orange rind, and stir to evenly distribute throughout the butter mixture.
Sometimes simple desserts are the best. I recently found an easy-to-make, hundred-year-old recipe for Coconut and Orange Dessert that fits the bill. It is light and refreshing, and is just right on hot summer days.
Peel oranges, and remove white inner skin. Separate oranges into segments, and remove any seeds. Cut each segment into 1-inch pieces. Place orange pieces in a bowl and gently stir in most of the coconut (reserve about 2 tablespoons). Put orange and coconut mixture in serving bowl. Garnish with reserved coconut.
I recently found a delightful recipe for Orange Puffs with Orange Sauce in a hundred-year-old cookbook. The puffs are baked in a muffin pan, and are tender and moist with a hint of orange. Served with the refreshing, sunny orange sauce, this dessert is a winner.
Preheat oven to 400° F. Put flour, baking powder, salt, and sugar in a bowl; stir to combine. Add milk, egg, and butter; and beat thoroughly. Then stir in the grated orange peel. Grease a muffin pan, then spoon batter into muffin cups. Fill each cup about 3/4ths full. Place in oven. Bake approximately 20 minutes or until lightly browned and the muffins spring back when lightly touched. Serve warm with Orange Sauce.
1 1/4 tablespoons cornstarch
2 tablespoons water + 1 cup water
Grate orange peel (reserving 1 tablespoon for the Orange Puffs) and then juice orange; set aside.
Put the cornstarch and salt in a sauce pan. Add 2 tablespoons of water; stir until smooth. Add additional 1 cup water. Bring to a boil using medium heat while stirring constantly. Continue stirring until the sauce thickens. Add orange juice and grated orange peel; bring back to a boil, then remove from heat. Serve warm.
Cook’s note: My rule of thumb for using cornstarch is 1 tablespoon cornstarch for each cup of liquid. The amount of cornstarch may need to be adjusted depending upon how much juice is gotten from the orange.