Yogurt Creme (Kathy Wilkins- Chelsea's mom)

Strain 1 quart of plain yogurt (I use a wire strainer lined with cheesecloth) for about 18-24 hours. You should strain out about 1/2 the volume...so you'll have about 2 cups of pretty firm yogurt cheese. Thin the yogurt cheese with milk (about 1/4 cup) a tablespoon or two at a time. It'll get nice and soft and fluffy. Then add about 1/4 of frozen OJ concentrate, vanilla to taste (I use a lot - about 2 tsp), and about 1 T honey (optional, to taste). You'll end up with about 2 1/2 cups of yogurt creme. My NOTE: I don't use milk to thin it, I use almond milk. You could use rice milk too. Then I get some blueberries and that pumpkin flax granola from Costco and layer it. YUMMY!

Orange Rolls

1 1/4 cup milk
1/2 cup shortening or butter
1/2 cup sugar
1 tsp salt
1 Tbsp yeast, dissolved in 1/3 cup warm water
2 well beaten eggs
1/4 cup fresh squeezed orange juice
2 Tbsp grated orange peel
5 cups flour

Scald milk & shortening or butter together and let cool.

Combine milk with sugar, salt, yeast mixture, eggs, juice and beat well. Add flour and orange peel at once and stir to mix. Rest for 10 minutes.

Knead again 5-10 minutes. Let rise 1 hour.

Roll out and shape into knots or crescents

Bake at 350 degrees for 15-18 minutes. Frost when cooled.

FROSTING
2 cups powdered sugar
6 Tbsp soft butter
Orange juice