Cream Scones

2 C. flour
1/3 C. sugar
1 Tbsp. baking powder
1 tsp. salt
1/2 C. currants (opt.)
1 C. heavy cream

Preheat oven to 425 degrees. Stir together first 5 ingred. Gradually stirn in cream. Gather dough together and knead lightly on a floured board; this will start off seeming impossible, but don't give up. Pat out to 1/2" thick. Cut w/ a 2" heart-shaped cookie cutter dipped in flour. Arrange on ungreased cookie sheet. Bake 10-12 minutes until golden brown. You can glaze them with a creamy mixture of 1/2 C. powdered sugar, 1 tsp. orange zest and about 1 Tbsp. fresh o.j. or serve hot with Orange Butter:

With a wooden spoon beat together 1 stick of unsalted butter(softened), 2 Tbsp. frozen o.j. concentrate, zest of 1/2 orange, 1/4 C. + 1 Tbsp. powdered sugar. Spoon into ramekin and smooth top.

Candied Orange Peel

You can use this recipe with all citrus fruits.

1 C. peel (about 1 1/2 oranges)
1/4 C. water
1/2 C. sugar

Score oranges in quarters & remove peel. Scrape a sharp knife over skin to release oils. Cut into small squares; put in small heavy saucepan with enough cold water to cover. Bring to a boil, reduce heat and simmer 10 minutes. Drain, rinse and repeat this boiling, simmering and rinsing process 2 more times - this takes most of the bitterness from the peel. Add 1/4 C. water plus the sugar to the peel; slowly bring to boil, stirring until sugar dissolves - reduce heat to simmer, watching closely until syrup is almost absorbed, stir gently until completely absorbed. Pour out onto oiled (vegetable) surface to cool and dry somewhat. Store in an airtight container in freezer or refrigerator.

Orange Ice

This recipe is from Sweets to the Sweet by Susan Branch.  You can find her adorable books and more at www.susanbranch.com.

3 C. fresh orange juice

1/2 C. sugar

1/2 C. lemon juice

grated rind of 2 oranges

Bring orange juice to a boil.  Stir in sugar till dissolved.  Cool.  Add lemon juice and rind.  Freeze in handcranked or electric ice cream maker.  You can also freeze it in a metal bowl, stirring every so often.  Ices are best when served slightly mushy - not frozen stiff.

Biscuit Orange Rolls

I cube margarine
3/4 C. sugar
1 orange rind grated

Melt butter and add in sugar and orange rind.

3 pkg. butterflake rolls - pillsbury in the brown packages. They usually come in 4 rolls.

Roll each roll in mixture and stack side ways in bundt pan.

Bake at 350 degrees for 30 minutes.