BUTTERMILK PIE

BUTTERMILK PIE


1 tb Butter


4 tb Flour

3 Egg yolks

1 c Sugar

2 c Buttermilk

1 ts Lemon extract

2 9-inch pie shells





Blend butter and flour,add yolks and sugar beaten together,

buttermilk and extract.Add to pie shell and bake

425F.10minutes.reduce to 350degrees and continue baking 20 to 25

minutes or until set. Remove from oven and cover with Meringue and

bake until meringue is brown.

ORANGE COFFEE ROLLS

ORANGE COFFEE ROLLS




1 package active dry yeast

1/4 cup water (105� to 115�

1 cup sugar divided

2 large eggs

1/2 cup sour cream

1/4 cup plus 2 Tablespoons butter (or

margarine), melted

1 teaspoon salt

2-3/4 to 3 cups all-purpose flour

2 Tablespoons butter or margarine, melted

and divided

1 cup flaked coconut, toasted and divided

2 Tablespoons grated orange rind

Glaze



Combine yeast and warm water in a large

mixing bowl; let stand 5 minutes. Add 1/4

cup sugar and next 4 ingredients; beat at

medium speed of an electric mixer until

blended. Gradually stir in enough flour to

make a soft dough.



Turn dough out onto a well-floured surface,

and knead until smooth and elastic (about 5

minutes). Place in a well-greased bowl,

turning to grease top. Cover and let rise

in a warm place (85�), free

from drafts, 1-1/2 hours or until doubled in

bulk.



Punch dough down, and divide in half. Roll

one portion of dough into a 12-inch circle;

brush with 1 tablespoon melted butter.

Combine remaining 3/4 cup sugar, 3/4 cup

coconut, and orange rind; sprinkle half of

coconut mixture over dough. Cut into 12

wedges; roll up each wedge, beginning at

wide end. Place in a greased 13 x 9 x

2-inch pan, point side down. Repeat with

remaining dough, butter, and coconut

mixture.

Cover and let rise in a warm place, free

from drafts, 45 minutes or until doubled in

bulk. Bake at 350� for 25 to 30 minutes or

until golden. (Cover with aliminum foil

after 15 minutes to prevent excessive

browning, if necessary). Spoon warm Glaze

over warm rolls; sprinkle with remaining 1/4

cup coconut. Yield: 2 dozen



GLAZE

3/4 cup sugar

1/2 cup sour cream

1/4 cup butter or margarine

2 teaspoons orange juice

Combine all ingredients in a small saucepan;

bring to a boil. Boil 3 minutes, stirring

occasionally.

Let cool slightly. Yield' about 1-1/3 cups.

MEXICAN CHOCOLATE MOUSSE

MEXICAN CHOCOLATE MOUSSE




1/2 c Kahlua-flavored

instant coffee beverage

(1) tsp. ground cinnamon :

bsp boiling water

(2) pkgs. chocolate

flavored fat-free sugar-free instant pudding

mix

(3) 3/4 c. skim milk

(1) 16-oz pkg. frozen

fat-free whipped topping, thawed

(8) chocolate wafer

cookies, crushed



In a large metal bowl,

dissolve coffee beverage and cinnamon in

boiling water, stirring until completely

dissolved. Stir in skim milk. Whisk in

pudding mix; beat for 2-3 min., until thick

and smooth. fold in whipped topping. spoon

mixture into 16 small dessert dishes. Chill

for 2 hrs. Just before serving, sprinkle

tops with cookie crumbs.