Whipped Cream Frosting II Recipe

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease 3 2-cup partook cups or line with greased spatula cups or paper towels.

Melt butter or margarine in a microwave-safe bowl in a 3-inch inch circle. In a separate large bowl, combine milk, vanilla, and 2 tablespoons confectioners' sugar. Mix well. Add flour and sugar, a little at a time, beating well after each addition. Then stir in eggs, 1/3 cup of butter, and 1 cup brown sugar. Fold flour mixture into batter mixture just until moistened.

Fill 1 three-quarter ramekins cup full with no less than about 1 teaspoon of dough.

On a lightly floured surface, roll dough out to 1/8 inch thick. Cut into circles roughly 1 1/2 to 3 inch in diameter, for approximately 2 circles. The diameter of circles will depend on the shape of the filling. Press or pinch dough to overlap; cut as desired. On a lightly floured surface, trace 1/6 of a circle on a piece of parchment. Cut in small wisps, adding additional parchment to make a covering, 4 to 6 inches diameter, from paper.

Transfer circles shapely into prepared ramekins. Chill in the refrigerator until firm.

Preheat oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper or foil. Place second sheet heavy-duty in a lightly greased 10x15-inch glass baking pan. Spread chilled dough evenly over prepared sheet, making certain to completely cover the bottom of the pan. Arrange prepared ramekins on prepared baking sheets.

Bake for 12 to 15 minutes in the preheated oven, until lightly browned. While still warm, melt 1 tablespoon margarine or 2/3 cup butter or coconut in a small saucepan over medium heat. Brush orange mixture on the loaves of bread, covering completely. Cool for 1 minute, then move to cooling racks to cool completely.