Orange Bubble Loaf Bread

What do you do when you have 2 cases of oranges picked fresh from the tree in your Arizona friends' backyard?

You can either juice them, which I HIGHLY suggest,

but before you do that...PLEASE make this recipe!

(isn't her handwriting so neat...I loved the way she wrote!)
This recipe has SO many memories for me!

It is from my Grandma Steiner.

She passed away in 2003, and I miss her TREMENDOUSLY!

When I was younger, I would often spend the night at her house

with my other 2 cousins, Natalie and Makell, who were a year younger than me.

We would stay up all night laughing and giggling and sleeping on the red carpet floor

in the front room with my grandma's sliding glass door open

and the satin curtins blowing in the breeze.

The next day we would all man our posts and make this and wait

IM-PATIENTLY

until they had raised enough to bake.

I LOVED IT!

Orange Bubble Loaf Bread

1 bag 36 ct bread rolls (I have changed this part)

1 cup sugar

1 1/2 tsp grated orange peel

1/4 c melted butter.

Grease a bread loaf pan, or any other pan with high sides.

First of all, you need to decide how much bubble loaf bread you are going to make.

The whole package of rolls will make a TON...which I could eat myself.

I used probably 24-28 rolls of dough for 3 pans of bubble loaf bread.

It was probably 8 rolls for each pan.

Allow for the dough to thaw.

It will be perfect if you put the frozen dough in the fridge at night for you to use in the morning.

In a small dish, melt butter.

In another small dish, combine the sugar and orange peel.

My "stations", if you will.

Cut each ball of dough in half, and then cut that half into thirds.

Roll them into a ball.

Roll that ball of dough in the butter.

Roll that ball that is coated in butter in the sugar/orange mixture.

Place in the greased pan.

Repeat until you have two levels of rolls.

Depending on how many you make,

you may need more butter and orange/sugar mixture.

Allow them to raise until 1 inch from the top.

Bake at 350* for 25-30 minutes,

then....lower the temperatue to 300*

and OPEN YOUR OVEN DOOR....

for about a minute to lower the temperature.

Cook for an additional 10 minutes.

When done, turn upside down onto serving plate to cool.

Wait for at least a minute before you devour them,

or else you

WILL BURN YOUR TOUNGE!

I really hope you enjoy these...

They are one of my ABSOLUTE FAVORITE!

Chex Mix

I hope that all of you had a wonderful Christmas Day!

I know our house was crazy!

Hopefully we can enjoy the end of this holiday season with some relaxing!

This recipe is one that I have used before to give as neighbor gifts...

but it is also delicious to munch on during....oh, say...a new years eve party,

or an office party, or a football party, or a neighbor party, or just for yourself to enjoy!

Your options are endless really!

Chex Mix

1 cup karo syrup

1 cup sugar

3/4 cup butter

1/2 box rice chex

1/2 box wheat chex

1/2 box golden grahams

coconut, as desired

nuts, as desired

For the cereal, I usually use just the smaller boxes...I don't remember what size

they were, or if they have bigger sizes...sorry!

In a large sauce pan, melt the butter.

Add sugar and syrup.

Bring to a boil.

Boil for 2 minutes, stiring every so often!

****HINT...if you want soft chex mix, don't cook the whole 2 minutes.

I usually cook mine for 1 minute 50 seconds.

In a seperate, LARGE bowl, combine the cereal, coconut and nuts.

(I have used cashews.)

Pour syrup mixture over cereal mixture and stir until EVERYTHING is coated.

Allow to cool.

EAT!