Ring A Lings Recipes

Steps:

• Prep Time: 40 Minutes (Ready in 2 Hours 25 Minutes) Preparation Directions: 1. Lightly spoon flour into measuring cup level off. In large bowl, combine 2 cups of the flour, 1/3 cup sugar, salt, orange peel and yeast mix well. 2. In small saucepan, heat milk and 1/3 cup margarine until very warm (120 to 130°F.). Add warm liquid and eggs to flour mixture blend at low speed until moistened. Beat 3 minutes at medium speed. By hand, stir in remaining 2 to 2 1/2 cups flour to form a stiff dough. Place dough in greased bowl cover loosely with plastic wrap and cloth towel. Let rise in warm place (80 to 85°F.) until light and doubled in size, 35 to 50 minutes. 3. In small bowl, blend powdered sugar and 1/3 cup margarine until smooth. Stir in filberts set aside. In second small bowl, blend glaze ingredients cover and set aside. 4. Grease 2 large cookie sheets. Stir down dough to remove all air bubbles. On floured surface, roll dough to 22x12-inch rectangle. Spread filling mixture lengthwise over half of dough. Fold dough over filling. Cut crosswise into 1-inch strips twist each strip 4 to 5 times. To shape rolls, hold folded end of strip down on greased cookie sheet to form center coil strip around center. Tuck loose end under. Repeat with remaining twisted strips. Cover let rise in warm place until light and doubled in size, 30 to 45 minutes. 5. Heat oven to 375°F. Uncover dough. Bake 9 to 12 minutes or until light golden brown. Brush tops of rolls with glaze. Bake an additional 3 to 5 minutes or until golden brown. Immediately remove from cookie sheets cool on wire racks. Serve warm. 22 rollsHigh Altitude Instructions (Above 3500 Feet): No change.

Steps:

• In large bowl, combine 2 cups of the flour, 1/3 cup sugar, salt, orange peel and yeast mix well. In small saucepan, heat milk and 1/3 cup margarine until very warm (120 to 130°F.). Add warm liquid and eggs to flour mixture. Blend at low speed until moistened beat 3 minutes at medium speed. By hand, stir in remaining 2 to 2 1/2 cups flour to form a stiff dough. Place dough in greased bowl cover loosely with plastic wrap and cloth towel. Let rise in warm place (80 to 85° F.) until light and doubled in size, 35 to 50 minutes.In small bowl, blend powdered sugar and 1/3 cup margarine until. smooth. Stir in hazelnuts set aside. In second small bowl, blend glaze ingredients set aside.Grease 2 large cookie sheets. Stir down dough to remove all air bubbles. On floured surface, roll dough to 22 x 12-inch rectangle. Spread filling mixture lengthwise over half of dough. Fold dough over filling. Cut crosswise into 1-inch strips twist each strip 4 to 5 times. To shape rolls, hold folded end of strip down on greased cookie sheet to form center coil strip around center. Tuck loose end under. Repeat with remaining twisted strips Cover let rise in warm place until light and doubled in size, 30 to 45 minutes.Heat oven to 375°F. Uncover dough. Bake 9 to 12 minutes or until light golden brown. Brush tops of rolls with glaze. Bake an additional 3 to 5 minutes or until golden brown. Immediately remove from cookie sheets cool on wire racks. Serve warm.HIGH ALTITUDE - Above 3,500 feet: No change.Nutrition Per Serving (1 roll): Calories 230 Protein 5g Carbohydrate 32g Fat 10g Sodium 270mgFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Steps:

• Line cookie sheet with waxed paper. In 2-quart saucepan, melt candy coating over low heat, stirring constantly.
• Stir in chow mein noodles and peanuts. Drop by teaspoonfuls onto cookie sheet. Let stand until set. Store in refrigerator.

Steps:

• 1. Dough: Combine 2 cups of the flour, sugar, salt,orange peel and yeast; mix well. Set aside. In small saucepan, heat milk and butter until very warm. Add warm liquid and eggs to flour mixture; blend at low speed until moistened. Beat 3 minutes at medium speed.
• 2. By hand, stir in remaining 2 to 2 1/2 cups flour to form a stiff dough. Place dough in greased bowl; cover loosely with plastic wrap and cloth towel. Let rise in a warm place away from draft, until light and doubled in size, 35 to 50 minutes.
• 3. Filling: In small bowl. blend butter and sugar until smooth. Stir in nuts; set aside. --- Glaze: In second small bowl, blend glaze ingredients, cover and set aside.
• 4. Making Ring a Lings: Grease 2 large cookie sheets. Stir down dough to remove all air bubbles. On floured surface, roll dough to 22x12-inch rectangle. Spread filling mixture lengthwise over half of dough. Fold dough over filling. Cut crosswise into 1-inch strips; twist each strip 4 to 5 times.
• 5. To shape rolls: Hold folded end of strip down on greased cookie sheet to form center; coil strip around center. Tuck loose end under. Repeat with remaining twisted strips. Cover; let rise in warm place, until light and doubled in size about 30-45 minutes.
• 6. Heat oven to 375^. Uncover rolls. Bake 9-12 minutes or until light golden brown. Brush tops of rolls with glaze. Bake for 3-5 minutes until golden brown. Immediately remove from cookie sheets; cool on wire racks. Serve warm. These freeze well.

Steps:

• In a large bowl, combine 2 cups of the flour, 1/3 cup sugar, salt, orange peel and yeast, mix well.
• In small saucepan, heat milk and 1/3 cup butter until very warm.
• Add warm liquid and eggs to flour mixture.
• Blend at low speed until moistened; beat 3 minutes at medium speed.
• By hand, stir in remaining 2 to 2 1/2 cups of flour for form a stiff dough.
• Place dough in a greased bowl, cover loosely with plastic wrap and cloth towel.
• Let rise in a warm place until light and doubled in size (about 30-50 minutes).
• In small bowl, blend powdered sugar and 1/3 cup margarine to smooth.
• Stir in pecans, set aside.
• Grease 2 large cookie sheets.
• Stir down dough to remove all air bubbles.
• On a floured surface, roll dough to 22x12 inch rectangle.
• Spread filling mixture lenghtwise over half the dough.
• Fold dough over filling.
• Cut crosswise into 1 inch strips, twist each strip 4 to 5 times.
• To shape rolls, hold folded end of strip down on greased cookie sheet to form center and coil strip around it.
• Tuck loose end under.
• Repeat with remaining twisted strips.
• Cover, let rise in warm place until light and doubled in size, 30-45 minutes.
• Heat oven to 375.
• Uncover dough
• Bake 9-12 minutes or until light and golden brown.
• Brush tops of rolls with glaze.
• Bake an additional 3-5 minutes or until golden brown.
• Immediately remove from cookie sheets and cool on wire rack, serve warm.