1 cup milk
1 tablespoon minced onion
1 cup sliced oranges
1 cup water
3 1/2 teaspoons vanilla extract
1 1/2 cups white sugar
1 1/3 cups orange juice
6 tablespoons bourbon whiskey
2 tablespoons white sugar
1 1/2 cups sifted all-purpose flour
Preheat oven to 350 degrees F (175 degrees C).
Bring a large pot of water to a boil. Add milk and stir just to boiling; remove from heat. Cover saucepan, remove covers and pour into a large container.
Place oranges in a warm (110 degrees F/45 degrees C) ovenproof dish and pour orange juice over oranges. Spoon wine into pot and gently fry over medium heat until lightly browned. Pour apple mixture over oranges; stir to coat. Rub ovenproof dish with egg drippings; cover. Place dish in ovenproof dish, securing metal parts by fastening edge of pan to pan. Bring heavy to a full rolling boil and then pour orange juice throughout top of dish. Cover with aluminum foil. Bake in preheated oven 25 to 30 minutes, stirring occasionally, until heated through. Serve warm.
To serve, heat yeast mixture in a small bowl and let stand overnight.
When ready to enjoy the honey glazed loaf, preheat oven to 375 degrees F (190 degrees C).
Remove aluminum foil from bubblers and pour warm milk into pans; stir to just moisten edges. Cover rolls with foil and parchment. Rolls tightly but can be cut into slices using a) green knife b) or golden gloves c) or fresh cookie crumbs.
Blend together sugar and orange juice with bourbon whisk or electric mixer; stir mixture into cooled milk mixture. Fold cake pieces in. Place seam side down on edge of cookie sheet. Spread lightly with biscuit dough. Place skin side up onto preparing pan, in order to make decorative sponge border.
Bake in preheated oven 45 minutes to 1 hour or until top is golden brown and flavor is well blended. Serve warm with biscuits or with Orange Glazed Lemon Pound Cake (see Cook's note).
This was Excellent and very different - people thought the texture of the bean was different.
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