Читать книгу The Alaska Wild Berry Cookbook - Alaska Northwest Books - Страница 32

31

Preheat the oven to 450°F and thoroughly grease a 12-cup muffin pan.

In a saucepan, combine 1⁄2 cup of the sugar with the orange juice, 1⁄4 cup of the butter, and the orange zest and cook for 2 minutes. Pour the mixture into the prepared muffin pan, dividing evenly. Sprinkle the nuts and then the berries evenly onto the sugar mixture.

Sift together the flour, baking powder, and salt. Cut the shortening into the mixture until crumbly. Add the milk and stir until the dough follows the spoon around the bowl. Turn the dough onto a lightly floured work surface and knead for 15 seconds. Using a rolling pin, roll out the dough into 1⁄4-inch-thick rectangle.

Melt the remaining 1 tablespoon of butter and brush it onto the dough. Sprinkle the top with the remaining

1⁄4cup sugar and thecinnamon. Roll the dough uplengthwise as you would for a jellyroll. Cut the roll crosswise into 1-inch slices and place each slice, cut side down, over the mix in the muffin pans. Bake until a toothpick or skewer inserted into the center comes out clean, 20 to 25 minutes.

Remove the rolls from the oven and let cool slightly on a wire rack. Run a knife around the edge of the pan to loosen the rolls and topping, then carefully invert therolls, topping side up, onto a platter. Serve warm.

MAKES 12 ROLLS

Vegetable shortening,for greasing

3⁄4 cup sugar

1⁄2 cup orange juice

1⁄4 cup plus 1 tablespoon butter2 teaspoons finely grated orange zest

1⁄2 cup chopped nuts

1 cup blueberries2 cups all-purpose flour3 teaspoons baking powder

1⁄2teaspoon salt3 to 4 tablespoons vegetable shortening

3⁄4cup milkGround cinnamon,for sprinkling

Blueberry Upside-Down Rolls