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Egg products

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SSN: 1949-0402

Released October 31, 2014, by the National Agricultural Statistics Service
(NASS), Agricultural Statistics Board, United States Department of
Agriculture (USDA).

Shell Eggs Broken Up 9 Percent from Last Year

Shell eggs broken totaled 197 million dozen during September 2014, up
9 percent from September a year ago, but 1 percent below the 198 million
broken last month.

During calendar year 2014 through September, shell eggs broken totaled
1,689 million dozen, up 6 percent from the comparable period in 2013. To
date, cumulative total edible product from eggs broken in 2014 was
2,187 million pounds, up 6 percent from 2013.

Data presented in this report were compiled from Food Safety and Inspection
Service (FSIS) inspection reports. The best available data at the time of
publication were used.

September 2013 contained 21 weekdays (including 1 holiday) and 4 Saturdays.
September 2014 contained 22 weekdays (including 1 holiday) and 4 Saturdays.

Federally Inspected Shell Eggs Broken – United States: September 2014 with
Comparisons
——————————

———————————————-
—————————
:            :            :
:      Percent of
: September  :   August   :
September  :———————–
Inspected item             :    2013    :    2014    :    2014
: September :  August
:            :            :
:   2013    :   2014
—————————————————————————-
—————————
:  ———- 1,000 dozen ———-
— percent —
:

Shell eggs broken ……………….   :  181,210      197,877      196,829
109          99
:

:  ———- 1,000 pounds ———
— percent —
:

Edible product from shell eggs broken   :

Whole …………………………….:  141,155      149,009      149,145
106         100
White …………………………….:   62,032       71,398       72,733
117         102
Yolk ……………………………..:   29,986       35,162       35,261
118         100
:

Total …………………………….:  233,173      255,569      257,139
110         101
:

Inedible product from shell eggs broken :   18,537       20,386       20,788
112         102
—————————————————————————-
—————————

Federally Inspected Shell Eggs Broken, Cumulative – United States:
January-September 2013 and 2014
—————————————————————————-
—————————
:                 Cumulative
:2014 as percent
Inspected item
:—————————–—————-:    of 2013
:January-September
2013:January-September 2014:
—————————————————————————-
—————————
:      ———- 1,000 dozen
———            percent
:

Shell eggs broken ……………….   :      1,600,922
1,689,065              106
:

:      ——— 1,000 pounds
———            percent
:

Edible product from shell eggs broken   :

Whole …………………………….:      1,250,296
1,252,526              100
White …………………………….:        542,750
624,587              115
Yolk ……………………………..:        273,929
309,418              113
:

Total …………………………….:      2,066,975
2,186,531              106
:

Inedible product from shell eggs broken :        165,933
172,458              104
—————————————————————————-
—————————

Statistical Methodology

Data Sources: Data for the Egg Products report are obtained from Egg
Products Volume Reports (FSIS Form 5200-11) completed by inspectors of FSIS,
USDA.
FSIS is responsible for administering a mandatory inspection program for egg
products under the authority of the Egg Products Inspection Act of 1970. The
act and its associated regulations require that all commercial egg breaking
and processing plants operate under continuous USDA supervision. Reports are
currently received from approximately 60 plants in the United States. Plant
management provides monthly volume data to the resident USDA inspector at
the applicable plant.

Revision Policy: Revisions are generally the result of late reports received
by FSIS from plants. Revisions for the previous month and year-to-date
totals are published in each monthly release.

Procedures and Reliability: FSIS reviews plant data for accuracy and
completeness and provides NASS a data file. NASS reviews the data for
unusual values. The egg products estimates are based on a census of all
commercial egg breaking and processing plants; therefore, there are no
statistical estimation and sampling errors.

Information Contacts

Listed below are the commodity specialists in the Livestock Branch of the
National Agricultural Statistics Service to contact for additional
information. E-mail inquiries may be sent to [email protected]

Dan Kerestes, Chief, Livestock Branch …………………………….
(202) 720-3570

Bruce Boess, Head, Poultry and Specialty Commodities Section ………..
(202) 720-4447
Alissa Cowell-Mytar – Cold Storage …………………………….
(202) 720-4751
Heidi Gleich – Broiler Hatchery, Chicken Hatchery ……………….
(202) 720-0585
Michael Klamm – Poultry Slaughter, Turkey Hatchery, Turkeys Raised ..
(202) 690-3237
Tom Kruchten – Census of Aquaculture …………………………..
(202) 690-4870
Kim Linonis – Layers, Eggs ……………………………………
(202) 690-8632
Joshua O’Rear – Honey ………………………………………..
(202) 690-3676
Vacant – Catfish Production, Egg Products, Mink, Trout Production …
(202) 720-3570

Access to NASS Reports

For your convenience, you may access NASS reports and products the following
ways:

All reports are available electronically, at no cost, on the NASS
web
site: http://www.nass.usda.gov

Kansas zobie hunting

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zobie1

 

Two years ago at a spring conference in Topeka, Lea Ann Seiler, Economic Develop Director for Hodgeman County heard a presentation about a very successful zombie paintball hunting endeavor in Oregon and she came home hooked on the idea as a fund raiser to help with projects at Horse Thief Reservoir. Now I’ve never understood the whole “zombie” craze myself, but it’s a craze nonetheless, and all things zombie are hot right now. A book about zombies from Hastings Book Store gave Seiler some basic background in “zombieology” and Horsethief Wild West Zombie Paintball was born.

A grant available at the time provided only half of what was needed to purchase the two “zombie eliminator” trailers complete with air-powered paintball guns and light & sound systems, but the Horse Thief Reservoir board believed in her vision enough to give her the additional funds needed to order the trailers. By then it was already July and all attempts she made to order the amount of paintballs and other equipment needed by fall “zombie season” were met with dead ends. She was about to give up on the whole idea when she heard about Anderson Farms that runs a very successful zombie paintball hunt just a few hours away in Colorado. The folks at Anderson Farms invited her to spend a day with them, and she came home brimming with useful advice and information, plus they used a little of their clout to get her the glow-in-the-dark bio-degradable paintballs she needed on such short notice.

They advised Seiler not to buy new equipment for her zombies to wear, so she spent the next two months prowling goodwill stores and garages sales for baseball helmets, hockey masks and welding hoods, and asking farmers for their old greasy, grimy, worn-out overalls and coveralls.

They also told her to incorporate into the hunt as many things as possible that made noise when hit by paintballs. Several empty fifty-five gallon steel drums were labeled TNT and placed around on the course. Fifty metal baking sheets purchased at a Dollar Tree store are worn under zombie outfits and emit a loud clang when paintballs hit them.

Another suggestion was to ask cosmetology schools for their old practice heads to be used in building spooky mannequins for the hunting course. The cosmetology school at Dodge City Community College has donated “used heads” both years. The first year, Seiler returned home from the college with her Ford Focus full of used heads. She said “All the while I was hoping I was not in an accident that would force me to explain my passengers!”

Finding zombies to be “hunted” turned out to be the next challenge. That first year a few kids volunteered but they struggled to find enough. But as “hunters” went through the course the first year and found out what a hoot it was, many expressed an interest in being a zombie the following year. Seiler followed up on that and this year the zombie crop was large. Among them are a local veterinarian, a member of her economic development board and a couple local fire fighters. It was assumed from the start that the target audience for zombie hunting would be teens, but Seiler told me “We’ve also hosted 50th and 60th birthday parties and Bible study groups.”

The course is set up in a field near Horse Thief Reservoir west of Jetmore. Each “zombie eliminator” trailer is equipped with ten paintball guns powered by air from onboard air tanks, a row of strobe lights around the bottom of the trailer and a rockin’ sound system that belts out coyotes howls and other ghoulish noises. The whole thing happens after dark and the rules are simple; shoot the zombies! Each hunter gets two hundred glow-in-the-dark bio-degradable paintballs, that’s two thousand per trailer, and on hunting nights twelve to fifteen trailers “hunt” the course. A tractor pulls each trailer load of “hunters” to the first stop on the course where a guide on the trailer gives instructions to the hunters and helps them test their guns, then the strobe lights and sound system are turned on and the hunt begins. Each station has at least one live zombie that appears out of the darkness and several other demonic-looking mannequins and other potential targets like the TNT drums and an old wrecked car that suddenly starts blinking its lights.

This year alone nearly six hundred fifty hunters have chosen to hunt zombies with Horsethief Wild West Zombie Paintball. And why not; there is no closed season on Kansas zombies, there are no bag limits and no possession limits, you can hunt them with anything, anytime and anywhere, (and Wild West Zombie Paintball even furnishes the paintball guns) What Kansas hunter can refuse an opportunity like that…Yet another way to Explore Kansas Outdoors!

Steve can be contacted by email at [email protected]

Redskins, oilskins

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john marshal

What’s in a name?

The next election:

There is a better way

Big Sports is in a big snit over the mascot and name

for Washington, D.C.’s professional football franchise,

currently known as the Redskins – a moniker that is occa-
sionally under fire as a slur on the American Indian.

At some point, a new name and mascot will be decided.

The Redskins will be out. Big Sports won’t rest until

it happens. At this point, the team logo and anything it

decorates – from shirts, caps and scarves to coats, coffee

mugs and more – become artifacts, items of increasing

value because they are things of the past, now enrolled

into the collectors’ markets. Today, out of production;

tomorrow, Antiques Roadshow.

Next comes a limitless expanse of new team titles and

mascots with opportunities beyond the customary, the

time-worn, the traditional.

The sea, for example, offers far more than Dolphin, the

skies have room for more than eagle, seahawk and falcon,

the mountains and prairie give us other than buffalo and

bison, cowboy and bronco; jungles harbor more than jag-
uar, the Bengal tiger, the lion.

Man himself, especially the working variety, is more

than packer, steeler, buccaneer and raider, and his heritage

dates further than the Viking. These days, what is our life

without the techie, the nerd, the hacker. The Washington

Hackers! Rather not, though; the authorities would take

offense that in our nation’s capital, the team would cel-
ebrate the skills of, say, a middle-schooler who ties the

TSA in knots by de-coding locks to the Pentagon men’s

room. Hackers are out. Nerds? You want to cheer on a

6-foot, eight-inch, 350-pound nerd?

Consider the sea: The Shellfish has a crisp snap to it.

The Washington Shellfish, somehow, has no zip. Lobster?

Sea Urchins? We have Seagulls – rather, Seahawks, a

phony species, like the coach – why not Sea Turtles?

But Washington Sea Turtles comes in about as flat as the

Washington Seals. Or Sea Lions.

Reptiles! Here are species perfect for Washington, espe-
cially Capitol Hill. The Washington Vipers, Washington

Rattlers, Cobras or Constrictors, all conjure images far

too accurate for the town’s political culture.

If we’re going political with the Congress in mind, how

about the Washington Slugs, or Sloths? The Washington

Boars, ripe for a misspelling, nevertheless lack punch.

Bird life offers only a few appropriate names. The

Washington Sparrows or Washington Chicken Hawks?

Bland. Chickens, though, have possibilities. But the

Washington Chickens present a sordid temptation to

hyphenate and, thus, a likely path to the vulgar.

Let’s try meteorology.

The Washington Cyclones. Wow, but given the team’s

colors, and Iowa State’s long-held claim, lawyers would

surely be involved. Tornado (No). The Washington Flood

is too realistic. So, too, the Washington Drought. The

Washington Blizzard, though, has possibilities, although

it conjures the image of a soda fountain. Or, in that town,

a truckload of cocaine.

Botany and plant life have a store of potential. Consider

trees. The Washington Willows; nope, too limp. But the

Washington Crab Apples might have a special force

beyond the Beltway. Native or non-native grasses and

plants suggest the Washington Bermuda, Washington

Rye, Washington Bent. The Washington Bluegrass would

only rankle Kentucky, and Sen. Rand Paul wouldn’t stand

for it. How ‘bout the D.C. Dandelions? Or, the Capitol

Medicine, or anatomy, or certain maladies, are to

be considered. What of our skeleton? The Washington

Bones. No – again, tempting the inappropriate. The

Skulls has a fearsome tinge. So, too, Migraine. (Again,

too political.) The Washington Bacteria packs a kind of

accuracy, but the metaphor is vivid to a fault.

Back to plant life. The Washington Weeds has a bit of

staying power, but ultimately D.C. is a place of sturdy

politics and untenable culture. Its professional football

franchise, at some future date, needs durability. We say

the team should be known as The Beltway Bindweed. It’s

inclusive, catching and durable.

We now bring you another election. The state contests

that wrapped up on Tuesday were a precede, known to the

national media as mid-term elections because they fall in

the middle of a presidential term in office.

And for the next two years we will suffer all the babble

and baloney that leech from the suffocating process of

selecting our nation’s next president.

It used to be fun, even interesting. It is now overloaded:

Too many pundits, too many forecasts, too much specu-
lation, too much data, too many polls and surveys. Too

little meaning.

The result of all this discussing and forecasting and

wheedling is that we will nominate candidates who won’t

necessarily make good presidents. We will have nominees

who look good on television, who can stand up best dur-
ing a constant jet whirl, mediocre meals and the attacks

of media sharks. They must also suffer the scrutiny of

countless bleaters who swim the murky cyberscapes of

the InterWeb. This election, like the last, will be a test for

bladders, ulcers, incipient phlebitis and brain cells. It will

not be a quality test for the White House.

And it’s a bum way to pick a president.

For this we can thank the reforms of 40 years ago,

when the McGovern crowd sought to do good, and didn’t.

Reform, by which the peepul picked their own candi-
dates, was seen as a stout blow for democracy. We took

candidate selection away from the party bosses chomp-
ing cigars in smoke-filled rooms, and replaced it with a

bewildering, interconnected system of state and regional

primaries. The new emphasis was on Super Tuesdays and

super delegates, a process that has failed glaringly to pro-
duce the best candidates and has become less democratic,

not more. (The result of every primary since 1972 is that

fewer people went to the polls, not more, and even in the

best years, only a minority bothered to vote. That’s hardly

an improvement over letting the professionals pick the

presidents.

A generation ago, the party regulars who worked the

streets, distributed the literature and raised the money

had a chance for that trip to Miami or Chicago with the

heady experience of being involved in the national game

for the biggest stakes. They are not eager, even willing,

to do all that groundwork only to be shoved aside while

the part-timers in political life get elected as delegates.

Presidential picking has become too unpredictable to give

anyone satisfaction in party chores. The workers who

provided the backbone of the party system, the pols, have

mostly checked out. The parties themselves are mostly a

shadow.

Today there are no names, fewer faces. We have only

candidates of the moment, rather than statesmen for an

era.

The smoke-filled room is how, in presidential cam-
paigns, we had candidates like Robert Taft, Wilkie,

Eisenhower, Roosevelt and Kennedy. (We also had

Harding, Coolidge, Hoover. No system is perfect.)

There is little evidence that the reforms pushed through

in both parties in the 1970s and 80s, or the bee swarms

of super primaries beginning in the 90s, have helped the

republic, the political parties, or the voters.

They have made the presidency an endurance contest.

They have produced “position papers” which put voters

to sleep. They have brought Madison Avenue techniques

and Washington gut-punching to the presidency. They

have replaced thoughtful analysis with tweets and impor-
tant speeches with U-Tube moments. The “democracy”

of the Internet has placed mountebanks and poseurs on

an equal plane with credible and thoughtful public ser-
vants, a fraud on the electorate. Sarah Palin and Michelle

Bachman in a league with, say, Elizabeth Warren or Susan

Collins? C’mon.

The presidential selection process is now beyond our

reach. And that 18th century relic, the Electoral College,

has consigned Kansas and its withering population to

insignificance. There is a better way, and we know it.

Why put up with it?

– JOHN MARSHALL

***

Laugh tracks in the dust

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Thayne Cozart
Milo Yield

                Whew! This has been a busy week on a lot of fronts. On the sports front, my Kansas City Royals came up 90-feet and one run shy of sending the World Series into extra innings.

However, the Boys in Blue are still the American League champions and the future looks bright for the team. Perhaps next year.

Last weekend, ol’ Nevah and I met friends Canby and Mae Bea Handy, for a football game at my alma mater, Bea Wilder U. Our team won in a shut out and we met new tailgating friends who made a mean Bloody Mary to celebrate the victory.

The weather for the game was unreal. Temperatures reached 90 degrees and there wuz no wind — unheard of the last week of October in the Flint Hills.

***

But, today is quite a turnaround in the weather. The temp was 36 degrees this morning when I arose and it has only risen into the mid-40s, pushed along by a more-than-brisk easterly wind.

We had a light frost a couple of nights ago, so I decided to tear out the tomato and pepper plants yesterday — even though we’ve not had a killing frost. I got half the job done and quit when my back said “Enuf!”

I gave most of my pepper bonanza to my neighbor who promised me that his wife would make me another big batch of hot green chili sauce in a couple of days. Her chili sauce lights up my morning glass of tomato juice and certainly wakes up my taste buds.

The forecast predicts lows in the low 20s this weekend, so the rest of the ‘maters will go after a killing freeze. The only edible thing left in the garden are the last pickings of lima beans and cow peas. They’ve been producing like crazy all summer long and I’ve got a couple gallons of dried beans for making hams and beans during the cold winter.

***

A couple of sunny afternoons recently I went back to my childhood and went squirrel hunting with friends. The first hunt we got three “tree rats” and the second hunt we saw only one squirrel and he disappeared in a hole. But, the whole purpose wuz to enjoy the peacefulness of the woods on a fine fall day, so I’d rate the hunts a big success on that score.

***

And, on the subject of hunting, two days ago I scored a chicken-killing coyote on one long, lucky shot. The critter wuz standing near my west property line across the pond and eyeing my chicken flock– a good 240 yards away. I figgered I’d only be giving him a “courtesy shot” to scare him away, so I wuz surprised to see him drop when I squeezed the trigger. Folks, just start calling me “Dead-Eye.”

***

The Old Boars’ Breakfast at Saffordville last Wednesday morning wuz one of our more lively. That’s becuz it wuz just before Halloween and the conversation turned to Halloween pranks we pulled as grade-schoolers and high-schoolers back in the 1940s and 1950s.

I had to tell them about the time we high school boys scattered a hay rack full of corn cobs (with sideboards) down Main Street in my hometown. I also recounted that we (half) painted the new water tower. We would have finished the job if we hadn’t had to beat a hasty retreat. Have you ever seen the mess a gallon of paint makes when it lands after being tossed off a water tower? That night we also burned an “M” into the grass on the football field and tipped over a few outhouses. I only hope the statute of limitations has passed for childhood pranks.

Another breakfaster recounted how he and friends pushed a pickup truck with the bed filled with “aromatic” chicken feathers a half-mile and parked it against the door of the bizness that created the stinky mess in the first place.

Another story teller told about manually lifting a Volkswagen Beetle over a cable restricting access to the sidewalk in his town.

And another story happened in the county seat of an adjoining county. Another group of pranksters scattered flakes of prairie hay down the two main streets downtown. The storyteller and his friends thought it would enliven the prank a bit by setting the flakes of hay on fire. Which they did until local law enforcement put a quick stop it.

In those good ol’ days, such pranks were merely “boys being boys” and nothing of consequence came of it. I can’t imagine all the criminal charges (and fines or jail time) that such pranks would draw now, but I’m sure they would include criminal mischief, destruction of property, disturbing the peace, and public endangerment. And, we’d probably have to go through therapy.

Plus, these days our parents would be charged with negligent parenting, providing restitution and have to endure endless welfare followup checks.

I liked it better in the old days.

***

By the time I write my next column, the mid-term elections will be over and we-the-people will try to live with the consequences. This is one election when I held my nose through the whole ballot-marking process.

***

Hum-m-m? Halloween pranks and elections in the same column. So, let’s close with this wise quote from Will Rogers. He said, “Everything is changing. People are taking comedians seriously and politicians as a joke.” Amen.

The Covered Dish: Orange cinnamon rolls

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I thought I’d pass along some of favorite cooking woes and tips as we enter the months of November and December. There are some things in the kitchen/culinary world that just blow my mind, ok, here goes:

  1. People who think a high end kitchen in a $400,000 dollar home makes the ‘cook’. The best cooks are usually little old ladies cooking on a stove worth about $250! I filtered through a local kitchen magazine a few weeks back and every kitchen featured was in a home over $500,000. Insinuating that you have to have an expensive home to be a good cook.
  2. Realizing that you don’t have to have gadgets galore and a ‘kitchenaid’ to cook adequately for your family. My mom still doesn’t have a kitchenaid and she’s a wonderful cook. (FYI, I have a passionate relationship with mine!)
  3. Understanding that the overuse of some kitchen appliances can render poor outcomes. Use all things in moderation.
  4. Learn as much from your mother and grandmother NOW, time is of the essence!
  5. A good cook should be ‘well rounded’, this statement goes both ways. It should really imply that a good cook has food knowledge in many subject areas. If you’re only good at appetizers and salads and not well versed in grilling, bread making, desserts etc. there’s more work to do!
  6. Never, under any situations do you not have enough food to go around. This should have been my #1 ‘woe’.
  7. Have a good understanding of special dietary needs. If you’re cooking for

large groups of people consider how you will meet the needs of a diverticulitis patient, diabetic or someone with celiac disease. Consider calling guests in advance.

  1. Allow guests to have ‘ownership’ in a meal. This means you allow them to bring a dish or even the wine. Secondly it means there are dishes being served they are familiar with. I’ll expand on this in #9.
  2. Don’t get all ‘foo phooey’ with every dish.   There needs to be dishes present that you haven’t twisted too much. One day I was told by a guest how their new daughter in law totally destroyed their Thanksgiving last year. Instead of bringing in 1-2 new things she ‘messed’ with every Thanksgiving tradition, even the mashed potatoes. (That’s just a sin right there!)
  3. Lastly make your guests feel comfortable. If you’re running behind let them jump in and help you. If you’re serving burgers make sure you have all the condiments. I usually say something like this: ‘If there’s something else you would like with your eggs just say the word because I’ve probably got it.’ Be ready with the ketchup, and try not to be offended.

 

As the holidays approach keep the kids in mind. Usually macaroni & cheese with chicken nuggets or all-beef hot dogs are perfect. Kids enjoy a beautiful table just as much as an adult. When our son, Phillip, was about three he looked at the table set for Thanksgiving and said: ‘When can we set at the pretty table mommy?’ Real napkins everyone, not paper!

 

Teach the kids NOW how to use the silverware at the table. Remind them just to follow you and to work their way in starting with the outside of the line-up first.

Remind the kiddos to ask to be excused & show them how to thank the host/hostess in an appropriate way. At family Christmas I usually take a hostess gift to the family who is hosting. This can be anything, let’s see some of my favorites are: good wine, canned specialty foods, homemade bread, a good magazine and truffles!

 

Party follow-up, yes my friends; party follow up is imperative!!! This shows you have some ‘class’ and you truly appreciated all the work that went into the event.

Send a simple notecard in the mail to reiterate how much you enjoyed yourself.

This makes the host want to ask you back over and over again.

 

Don’t overindulge on the alcohol. If you think you’re going to enjoy lots of libation then pack an overnight back and just spend the night. (Even if it is on the floor, ha!)

 

Pfew…..that was exhausting.   Some of you may want to share this column with some of your family/guests who need a little help in the etiquette area.

 

I hope you enjoy the orange cinnamon rolls I’m sharing with you today. I really like the use of a large zester/microplaner in the rolls because it makes the orange zest pop. You can freeze the rolls after cutting them. Usually I freeze them on a cookie sheet and then the next day I put them in a Ziploc bag.  The night before you simply set the frozen rolls in a greased bake pan, cover with a lint free towel and go to bed. They’ll be ready to bake in the morning.

 

Have an outstanding week.   I’m working around the house cleaning closets, garages and pantry’s so I’m ready for the hectic holiday schedules. Enjoy each day! Simply yours, The Covered Dish. www.thecovereddish.com

 

Orange Cinnamon Rolls

Dough:

1 teaspoon salt

7 1/2 – 8 cups bread flour

2/3 cup sugar

1/2 cup cold butter

2 packages of active dry yeast

3 eggs, lightly beaten

1 cup warm (105-115 degrees) orange juice

1 1/2 cups warm skim milk (105-115 degrees)

1 average size orange, zested

Additional flour for rolling out the dough

 

Filling:

1/2 – 3/4 cup softened butter

1-2 cups Light brown sugar, may use granulated sugar instead

3-4 tablespoons cinnamon

 

Icing

8 ounces cream cheese

3 cups powdered sugar

1/2 cup orange juice

 

Place the dry ingredients in the mixing bowl. (Usually I suggest only about 7 cups of flour to start.) Using the regular beater head cut the 1/2 cup of cold butter into the dry ingredients. Stir the dry yeast into the cup of warm orange juice, allowing the yeast time to dissolve. While the yeast is sitting warm the milk. Switch the beater head to the dough hook. Place the yeast mixture, milk and eggs into the dry along with the orange zest. Continue with the dough hook allowing it to work the dough to completion. If the dough is too sticky add the remaining flour about an eighth of a cup at a time.

 

This dough is very delicate and leans toward the sticky side so be careful not to add too much additional flour.

 

Place the dough in a well- greased metal or glass bowl. Spray the top of the dough as well. Cover the bowl with a lint free tea towel and allow the dough to rise in a warm place for about an hour to an hour and a half.

 

Prepare (2) 9 x 13 baking pans to receive the cinnamon rolls. Grease the pans on the bottom and sides.

 

Once the dough has risen punch the dough down and prepare to roll the dough into two equal portions. Each half should yield approximately 12-13 cinnamon rolls. Place parchment paper on the counter and liberally shake down flour. Work each half of the dough into a log; using a rolling pin roll out to about an 18 x 9 inch rectangle.

 

Spread the softened butter over the dough coming within about 1/2 inch of the edges. Next sprinkle down the brown sugar and cinnamon. (These measurements can vary depending upon the cook.) Begin rolling the dough jelly-roll style. At the end be sure and pinch the seams together to seal. Cut the dough with a serrated knife, dental floss or thread. Each slice will be about 1 1/2 inches wide. Spray the rolls with vegetable spray, cover allowing the rolls to rise a 2nd time until doubled in size. This will take about an hour to an hour and fifteen minutes.

 

Bake in a 350 degree oven for approximately 20 minutes. Remove from the oven and while warm drizzle the icing/glaze over the rolls, spreading as you pour.

 

Yield 2 dozen + cinnamon rolls

 

Options: Some recipes call for using orange marmalade in the cinnamon roll center. Raisins or chopped nuts are also options. Additional zest could go in the glaze if the cook desired.