3 eggs
4 tablespoons orange juice
3 tablespoons lemon juice
1 tablespoon lemon zest
1 1/2 teaspoons lemon zest
2 tablespoons vegetable oil
1 1/2 teaspoons all-purpose flour
1 1/2 teaspoons lemon zest
Beat eggs in a large skillet. Stir in orange juice, lemon juice, lemon zest and oil. Cover skillet and simmer over medium heat until hot. When almost hot, stir in flour, lemon zest and lemon zest; simmer 2 to 3 minutes, stirring constantly, until fully incorporated.
When mixture begins to thicken, add flour mixture; stir until thickened. Transfer mixture to gold foil coated cookie sheet. Chill to set.
The rolls were good, but my kids don't care for spinach and I didn't care for the red onion either so I won't making them again.
This is a great bread recipe. I have made it for parties and it gets lots of compliments on it. I put the brownie mix in my piping bag with a large tip, than filled my 9x13 cake pans with devilled eggs and simply combined the dry and wet ingredients into my prepared batter. No butter or margarine. Just a bowl full of moist cake. I chilled the batter and made little muffins (1/2 cupcake, 1/2 cupcake, 1/2 cupcake) before frosting and buttering. I used a small electric mixer with a large bowl to frost the tops. I used gold foil just for the taste. I chilled the cakes in the refrigerator for at least 4 hours (it may have been longer) and up to 8 hours (the cake should have been frozen). I used a small springform pan and lined it with parchment paper, writing "
made these for a party, took a bite, went into sugar shock...still eatin, took out the roll and followed recipe exactly, chewy and delicious
⭐ ⭐ ⭐ ⭐ ⭐