Oat Milk Ice Cream

Oat Milk Ice Cream

This recipe is very interesting. I will likely post different versions of it later once I really hone in on ones I like. This version reminds me of iced milk or chocolate fudgesicles. It doesn't completely firm up, but there are other steps to take which I decided not to in order to experiment.

Yield:
Approx. 1 quart


Ingredients:
1 cup rolled oats
3 1/2 cups water
1 tbsp vanilla flavoring
1/2 cup maple (or other syrup)
1/4 cup cocoa powder
1 tsp salt


Directions:
1) Place a freezer-safe tempered glass bowl or loaf pan in freezer.
2) In a high-speed blender, blend together the oats and water.
3) Strain milk through cloth to remove solids.
4) Mix other ingredients together in a large bowl.
5) Follow instructions on ice cream machine until it firms up, about 40 min after ice cream machine bowl cools down.
6) Scoop ice cream into frozen bowl or loaf pan.
7) Cover the pan with plastic wrap and press the plastic wrap against the surface of the ice cream so no crystalization occurs.
8) Stir every 30 minutes for up to two hours (four times).
9) If it is too hard, let it sit for a few minutes before serving.

Amazing Orange Cinnamon Rolls

We received a bunch of oranges from a friend at church. I have also been experimenting with making and using my own flour. I looked up a bunch of other recipes and eventually made this one. It was flaky and amazing.

Be warned that there is a long list of ingredients and this process is not quick. It took me five hours or so to make these originally. Also note that this uses the zest from four to five oranges, the juice from three or four, and two sliced blood oranges. This means you need, at minimum, six medium oranges for this recipe.

Amazing Orange Cinnamon Rolls

Yield:
16-20 medium-sized rolls

Dough Ingredients: 
1/2 cup warm water
1/2 cup, plus more, freshly-squeezed orange juice 
1 egg
2 tbsp butter melted
2 tbsp honey
2 tsp yeast
1 cup unbleached or bread flour
2 1/2 cups newly finely ground Kamut wheat flour (that has rested a day or two after grinding)
1 tsp salt
zest from two medium oranges

Filling Ingredients:
1/4 cup cane sugar
2 tsp ground cinnamon
1/4 cup butter at room temperature
zest from one medium orange

Glaze Ingredients (you may want to double the portion):
1/4 cup coconut cream powder
3/4 cup powdered confectioner's sugar
1 tsp vanilla extract
juice from one small orange
zest from one medium orange

Syrup Ingredients:
2 1/4 cups cane sugar
2 cups water
Two or three small blood oranges sliced into rounds

More Ingredients:
One more stick of butter at room temperature
orange zest from one or two oranges

Directions:
1) In a small bowl mix the water, orange juice, honey, egg, butter, zest, and yeast. Make sure you have 1 1/2 cups altogether of this concoction. If short, add more orange juice. Let sit for 10 minutes or until the yeast activates.
2) In a large bowl, mix the flours and salt thoroughly.
3) Make a well in the middle of the flour and dump in the liquid mixture. Mix by hand and do not be tempted to add more flour or water. Knead until it is a soft dough.
4) Put the dough in covered, greased bowl to rise in a warm place for an hour or so until dough has risen to a little less than double its size.
5) While it is rising, make up the filling by mixing the sugar and cinnamon together in one bowl and the butter and zest together in another bowl.
6) Once the dough is risen, flatten it out and knead for a minute. Let it table-rest for five minutes.
7) Roll out the dough to a rectangle 10"x15" or to about 1/4" thick.
8) Spread the orange zest butter over the dough and get as close to the edges as possible. 
9) Sprinkle all the cinnamon sugar over the orange zest butter. Use a spoon to finish spreading it out to the edges. Enjoy licking the spoon when done spreading if you like!
10) Roll up the dough and pat the edges so that they are not tapered.
11) With a sharp knife, cut the dough every one inch or so.
12) Arrange the rolls in a greased 9"x13" baking pan so you can see the swirls. Allow them the rolls to rise in a warm place for a little over an hour or until they fill the pan sufficiently.
13) Preheat your over to 350 degree Fahrenheit.
14) Mix 4 tablespoons butter with orange zest and spread it over the rolls.
15) Bake the rolls at 350 degrees F for 30 minutes. Then raise the temperature to 375 degrees F and continue to cook until just browned.
16) While the bread is baking mix the coconut cream powder, powdered sugar, orange juice, vanilla, and zest to make the glaze. Set it aside.
17) Take a saucepan and mix the sugar and water for the syrup.
18) Heat the syrup on medium-high heat, stirring continuously, until it boils and the sugar is dissolved.
19) Turn the heat down on the syrup and add the sliced blood oranges to the sugar water. Let them simmer for 20 minutes, turning the oranges every five minutes.
20) Remove the oranges and place on a drying rack over wax paper to cool. Enjoy the candied oranges!
21) Once the rolls are done, take the other half cube of butter with orange zest in it and spread it over every square inch of the hot rolls in the pan.
22) Take the glaze and spread it over the hot rolls evenly.
23) Take a quarter cup of the syrup and drizzle it over the hot rolls.
24) When serving, add a slice of candied orange on top and drizzle some orange syrup over it!







To Keep Moist:
While still slightly warm, place in bread bag and tie it off.

Remember that this recipe has no preservatives and requires refrigeration if you intend to keep it longer than a day.