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Orange Bread and Peach Cobbler

July 14, 1994|ROSE DOSTI

DEAR SOS: The Jolly Roger Restaurant in Kona, Hawaii, makes the most wonderful orange bread for French toast and buttered toast. The toast has a cake-like consistency, an intense orange flavor and contains no nuts or raisins.


DEAR DOROTHY: Here's the orange bread from Jolly Roger's parent company, Trans/Pacific Restaurants Inc.


4 1/2 cups flour

2 1/4 tablespoons baking powder

2 1/4 cups sugar

1 teaspoon salt

1/2 cup grated orange zest

3/4 teaspoon baking soda

1 1/4 cups oil

1/4 cup light corn syrup

4 large eggs

2 1/2 cups water

1 1/4 cups evaporated milk

1 1/2 tablespoons orange extract

1/4 teaspoon orange food color

1/4 teaspoon yellow food color

2 tablespoons melted butter

Combine flour, baking powder, sugar and salt in large bowl. Set aside.

Place orange zest and baking soda in small bowl. Mix well. Let stand at least 10 minutes, mixing occasionally.

In separate large bowl, combine oil, corn syrup, eggs, water, evaporated milk, orange extract and orange and yellow food colors. Mix well with wire whisk until blended.

Making sure orange zest pieces are not clumped together, mix orange-baking soda mixture into flour mixture. Pour 1/2 of egg mixture into flour mixture. Mix until smooth. Add remaining half of egg mixture into flour mixture, little at time, mixing until smooth.

Pour into 6 greased (1-pound loaf, 6x3-inch) pans, up to 3/4 full. Starting from about 1 inch from edge of pan, down center and ending about 1 inch from other edge of pan, draw thin line with melted butter. Place pan in center of oven. Bake at 375 degrees 10 minutes. Reduce heat to 350 degrees and bake 40 minutes longer. Makes 6 loaves, 36 servings.

Each serving contains about:

200 calories; 170 mg sodium; 28 mg cholesterol; 10 grams fat; 26 grams carbohydrates; 3 grams protein; 0.04 gram fiber.


DEAR SOS: Some time ago I clipped a recipe for peach cobbler, but now I can't find it. I like the type with a crust on top.


DEAR LILLIE: Try this novel version made with cream cheese and buttermilk biscuit mix that is spread on and becomes a flaky crust.


3 cups chopped ripe peaches, peeled or unpeeled

1/4 teaspoon ground cinnamon

1 cup sugar

1/2 cup butter

4 ounces cream cheese

1 teaspoon vanilla

1 egg

1 cup buttermilk biscuit mix

Ice cream, optional

Spread peaches on bottom of 9-inch-square baking dish. Sprinkle cinnamon and 1/2 cup sugar over peaches.

Melt butter slightly and mix in cream cheese, vanilla and remaining 1/2 cup sugar. Beat in egg, then buttermilk biscuit mix.

Scoop mixture on top of peaches and spread evenly. Bake at 350 degrees about 40 minutes or until golden. Serve warm with ice cream, if desired. Makes 9 servings.

Each serving, without ice cream, makes about:

306 calories; 304 mg sodium; 65 mg cholesterol; 17 grams fat; 37 grams carbohydrates; 3 grams protein; 0.36 gram fiber.

Only recipes of general interest will be printed. Send recipe request to Culinary SOS, Food Section, The Times, Times Mirror Square, Los Angeles 90053. Include restaurant address when requesting recipes from restaurants. We are unable to answer recipe requests by mail.

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