Ten things about Quinoa–pronounce “keen-wah”

10 things about quinoa

1. it’s delicious
Puffed quinoa isn’t the star-taste, but the whole grains definitely make it. Slightly nutty and grainy, they’re something I could keep eating and eating.
2. it has a funny pronunciation
I always feel a tiny bit pretentious when I correct people but apparently it likes to be referred to as ‘keen-wah’.
3. it’s high in protein
A big positive for vegetarians as I’ve learned recently. It’s also pretty good on iron and fibre.
4. it’s gluten free
5. it needs washing before use
I read somewhere that the surface of quinoa contains a chemical called saponin that has a bitter soapy taste. Most commercial quinoa will already be washed and have the saponin removed but it’s a good idea to rinse it just before you use it in case there are residues.
6. it comes in different colours
Just like grapes, quinoa comes in different varieties. The most common is white, but there are also red and black. I’ve only ever come across the white variety.
7. it comes in different forms
Just like corn, it can be puffed or rolled into flakes or you can buy it whole.
8. it looks like a grain but is actually a seed
9. it has an interesting texture
Something a little like barley with its chewiness, it also has a light fluffiness akin to well prepared couscous.
10. it’s better if you cook it
One of my first experiment with quinoa I just rinsed it in boiling water, tossed it in dressing and used it in a salad. It was edible but a little weird.

PS I rinse the quinoa in a strainer and then put double the amount of water into a saucepan

1 cup – 2 cup water is good for three people

then boil it for 10 minutes, stirring occasionally and then test it a little, anywhere between 2 – 5 more minutes from here, pretty much the majority of water will be boiled out. then dump it back in the strainer and rinse with warm water.

Christian parents, ten ways to love your kids

   

 

From “The Resurgence” website and written by Rachel Jankovic    http://theresurgence.com/2012/01/31/10-ways-to-love-your-kids

Quote:

1) Eagerly, humbly submit to the Word of God.
When you sin in front of your children, confess it. When you assert your authority over them, your children should clearly see the authority that you are submitting to. Your submission to God is your qualification to teach them. Let them see it, and they will know that you aren’t a petty tyrant.

2) Don’t pigeonhole your children.
Seemingly harmless things like calling your children “the artistic one,” “the athletic one,” or “the loving one” can make your children feel like their value to you is tied up in one characteristic. It can further invite sibling rivalry and resentments. Moreover, sets you up to stop trying to learn about them, as you begin to interpret everything through that expectation and sets them up to think that that's the only part of them you appreciate.

3) Discipline biblically.
When you discipline, make sure it has a biblical category. A godly parent can't discipline for “being annoying,” “making a mess,” or “squirming.” Instead, look to correct disobeying, lying, or something that you can support with Scripture, Proverbs and Ephesians in particular. If there isn’t a biblical principle and name behind it, don’t discipline for it.

4) Set clear expectations.
Explain to your children in advance what you expect from them and what they can expect from you. Make sure they understand. This will greatly aid you in #3, as well as giving them the security of knowing what you want.

5) Recognize obedience.
Talk to your children when you aren’t correcting them. Talk about the things they do right. Tell them about specific things that you love about them. Let them know that you know them, that you think of them, and that you enjoy them.

6) Listen to the whole story first.
With little kids you actually might have to take some time to get the story out. Don’t try to hustle past your children in an effort to quickly discipline them. The discipline is for their benefit, not yours. Make sure that they understand and that they know you are interacting with them.

7) Honour your spouse in front of them.
Show love to each other in front of your children. Don't be short, snarky, or snide with each other in their presence (or out of it for that matter). Children need to see Mom and Dad as one. Parents in fellowship with each other is one of the most basic elements for a secure home.

8) Don’t change your behaviour toward your children in public.
Don’t correct them for things just because someone is watching. Security for a child means knowing that their parent is for them, and that when one of them corrects the child, it is for his or her benefit, and not so that others will think the parents have it all together.

9) Don’t take your children’s sins as a personal insult.
Never discipline with a break in fellowship. Don’t be “mad” at your children. Be anxious to have things reconciled.

10) Forgive. For real.
If breaking the window has been forgiven, act like it. Forget it. Do not hold past incidents over your children, especially if you've told them you've forgiven them. Let it go all the way, every time, “as far as the east is from the west” (Psalm 103:12).

Three Gluten-free recipes: soup, shepherd's pie, crumble dessert

Having moved to Edinburgh  6 months ago, we are still at the stage of making friends.  The Christian Edinburghers are hospital and what a buzz!  Of course hospitality is anything but confined to Christians or to Edinburgh... So we are planning again for a lunch with new friends but this time it is to be gluten-free.  The 3 hearty recipes could form the first building blocks of a meal. 

New Year 2013 is about to break in 2 days’ time – a new dawn, a new day!  One of our hopes for 2013 is to practice hospitality with love from the heart and without grumbling.

 

 


Peanut soup recipe - gluten and dairy-free.

Bring on the added spicy, hearty Northern African flavours in sweet potato soup with peanut butter, black-eyed peas and beans.  The ingredients promise
a rich, garlicky, peppery brew with a citrus-y finish (thanks to lime juice and coriander),curry spices, you can make this soul-satisfying soup as mild or as spicy as your taste buds prefer.
 
Ingredients:
1 tablespoon light olive oil or peanut oil
1 tablespoon red or green Thai Kitchen curry paste- hot or mild, to taste.
1/2 teaspoon cinnamon
1 medium red onion, peeled, diced
4 cloves garlic, minced
1 medium sweet potato or yam, peeled, diced
1 large yellow bell pepper, cored, seeded, diced
1 jalapeño or other hot chilli pepper, seeded, diced fine
1 14-oz. can black-eyed peas, rinsed, drained
1 14-oz. can white beans, rinsed, drained
1 14-oz. can black beans, rinsed, drained
1 quart light broth (1.13652 liters - to be exact!)
1/2 cup 100% natural peanut butter melted in a half cup of boiled hot water (for one cup total)
1/2 teaspoon crushed hot red pepper flakes, or more, to taste
2 tablespoons chopped fresh coriander leaves.
Juice from 1 big juicy lime
2-3 teaspoons brown sugar, to taste
Sea salt and black pepper, to taste
For garnish:
Chopped fresh coriander or parsley

Method:
Heat the light olive oil in large soup pot. Add the curry paste and cinnamon; stir for a minute to infuse the oil with spice. Add the onion, garlic, sweet potato, yellow pepper and jalapeño. Stir and cook the veggies for 5-7 minutes, until softened.
Add the black-eyed peas, white and black beans, broth, melted peanut butter, red pepper flakes and cilantro.
Bring the soup to a high simmer, cover, and lower the heat; keep the soup on simmer and cook until the vegetables are tender, about 25 to 30 minutes.
Stir in the lime juice and brown sugar or agave. Season with sea salt and ground pepper, to taste. Warm through and taste for seasoning adjustments.
Serves 4 as a hearty meal. Don't like peanut butter? Try sunflower seed butter, or almond butter.
This soup and the Crock Pot is an ideal match!
And here is the second recipe: 

Gluten-free Shepherds Pie with either Chicken or Tofu
Light, healthy and without dairy or beef.
Ingredients:
For the mashed potato topping:

3 cups peeled, diced gold potatoes. Sea salt
Plain soy, nut, or rice or ordinary milk, as needed

For the filling:
1 tablespoon olive oil
1-2 cloves garlic, chopped
1 cup sliced carrots
1 cup zucchini/gourgette sliced into half-moons
1 cup chopped broccoli florets
1 14-oz can artichoke hearts, drained, quartered
1 cup cubed organic non-GMO firm sprouted tofu, or diced cooked chicken
2 teaspoons Italian style herbs (blend of oregano, thyme, marjoram, basil, parsley)
1 teaspoon rubbed sage (Rubbed sage is quite simply crushed sage that has been rubbed between the fingers. This is done to release the flavours of the sage and to ensure the maximum amount of flavour is absorbed.)
1 teaspoon rosemary, minced
Sea salt and ground pepper, to taste

For the gravy:2 tablespoons olive oil
2 tablespoons rice flour
1 and 1/2 cups non-dairy or ordinary milk warmed
2 tablespoons vegan or butter
2 tablespoons GF nutritional yeast (or use some gluten-free bouillon if you prefer)
Sea salt and ground pepper, to taste
Grated cheese


Instructions:

For the potato topping- boil the potatoes in a pot until fork tender, about 25 minutes. Drain well. Mash with a potato masher; add a splash of non-dairy milk and season with sea salt, to taste. Stir till smooth and creamy, adding a little more 'milk' until the potatoes are fluffy and smooth. Set aside.
 
Preheat the oven to 350ºF. Grease four single serving 10-oz ramekins with vegan buttery spread (I used Earth Balance). Set aside.

First, make the mashed potatoes. I used "Buttercream" gold potatoes- so full of flavor.Heat the olive oil in a large skillet over medium heat and stir in the garlic. Add the carrots, zucchini, and broccoli. Stir and cook lightly until fork tender, roughly ten minutes. If you prefer your veggies crisper, cook only until tender-crisp.

Add in the artichoke hearts, tofu or diced cooked chicken, and herbs, season with sea salt and ground pepper; set aside.

Make your gravy. Heat the olive oil in a pot over medium-low heat; stir in the rice flour to make a paste. Stir and cook for half a minute. Slowly add in the warm non-dairy milk, and keep stirring. Add the vegan butter, nutritional yeast, and sea salt. When it begins to thicken remove from heat and taste test. It should taste mild and creamy. The herbs in the veggies will add rosemary-sage flavor.

Pour the gravy over the filling mixture and gently mix until the veggies are coated with gravy.

Spoon the filling into the ramekins. Top with a big spoonful of mashed potatoes.

Sprinkle with non-dairy shredded cheese, if you like.

Place the ramekins on a baking sheet (to catch any bubbling-over drips) and bake in the center of a hot oven for 30 to 35 minutes. I tented my ramekins with foil for the first half of baking time to keep the mashed potatoes moist. Then I removed the foil and let the the topping brown a bit.

Cook time: 30 min

Yield: 4 servings

 

And the THIRD recipe:
Strawberry rhubarb crumble (for 4) Gluten-free

Ingredients:
2 cups strawberries, hulled and halved
1 cup rhubarb, trimmed, halved lengthwise, sliced into pieces
1 tablespoon turbinado/demerara sugar, sugar.
1/2 cup quinoa cereal flakes
1/2 cup gluten-free millet flour (or sorghum flour)
1/2 cup chopped pecans
1/2 cup light brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon sea salt
1/2 cup vegan butter or use 1/4 cup coconut oil

Method:
Preheat the oven to 350ºF. Grease a 9x9-inch baking or gratin dish with a little vegan butter (or use two smaller baking dishes, like I did).
Combine the strawberries and rhubarb in a bowl and sprinkle with turbinado/demerara sugar. Toss to coat. Dump them into the greased baking dish and distribute the fruit evenly.
In a separate bowl, combine the quinoa cereal flakes, millet flour, chopped pecans, light brown sugar, cinnamon, and sea salt. Add the vegan butter in pieces; using your hands, rub the butter and dry mixture together to create a sandy, crumbly texture.
Sprinkle the crumble topping over the fruit.
Bake in the centre of a pre-heated oven till browned and slightly bubbling. Check for desired tenderness with a fork. I baked mine for 25 minutes because I don't like my fruit overcooked. If you prefer your fruit traditionally soft, bake it for 35 minutes.
Set the crumble aside on a rack and allow it to cool a bit before serving. I love it slightly warm from the oven, serve with ice-cream or cream or custard
Cook time: 25 min
Yield: Serves 4

Our precious grandsons, Josh and Jesse, in New Zealand

These are the distances between us in Edinburgh Scotland and them in Auckland New Zealand.  Far too far!  Love them to pieces……..

Miles: 11,107.12 Kilometers: 17, 874.69

Old, creaky 2012 is petering out…

28th December 2012 – and the old year is lying on its back!

Who can say what tomorrow or 2013 will bring?

Who?  Who? Who!

Nobody can tell what those 2013 circumstances are going to be,

but this we are 100% sure of:

 

 

“Thank You for these words that build my confidence in You.

I humbly repent of my self-confident attempts to do what only You can do.

I look to You anew and alone and am motivated to walk in what is mine in Christ Jesus.”

One thing only

"I feel sometimes the walls move" – somehow I’m convinced that it will take more than an innocent cup of coffee, to get the walls to wriggle.

which brings me – as swiftly as possible to:

Jan (or Johannes) Vermeer  1632 – 1675

Christ in the House of Martha and Mary (c. 1654-1655?) oil on canvas
Edinburgh, National Gallery of Scotland

I've sat transfixed in front of this photo – foot-sore after walking Edinburgh Streets.   A good place to rest and stare at stressy Martha and relaxed, attentive Mary right there with Jesus, enjoying Him.

Insert speech bubble:  Jesus to Martha “…..“But the Lord answered her, ‘Martha, Martha, you are anxious and troubled about many things, but one thing is necessary.’” Luke 10:41 "

Only one thing.  That's no long list.  One thing only.  TO SIT AND LISTEN.

Mary wasn’t going to miss one nugget of truth that comes from her Lord’s mouth, that’s for sure.

Prayer:  “Precious Lord Jesus, help me to balance self-giving service and sitting at your feet and to discern what is most necessary.  Please Holy Spirit, please help me to identify my temptations and distractions. And as for worry.... help me to ban those from my life and instead be totally convinced that I have a Heavenly Father in heaven who cares for me.!”  Amen.

#1 A Friend always loves.

I hope this is the first of a run of Scripture definitions of friendship.  My aim is to start being a friend that loves consistently.
Already I know – this is going to take grace, forgiveness and heart-change.

Thanks to my true love, who has nursed me while I felt rotten with a cold on Christmas day. You do, so graciously, show your love and friendship to me at all times.  I'm thrilled to be your wife and want to be a friend to you who always loves you!

It is Christmas Day 2012!

When the hour struck midnight, Gordon and I,  kissed each other Happy Christmas.  All was so quiet around our little abode.  Then, quite unplanned, we got into a run-away conversation about the circumstances around the last Christmas with Michael:  the fevers, the knowledge that there would not be another earthly Christmas for him – how the oncologist broke the news – no last straw grab. We looked back, and chatted to deep in the first hours of Christmas night and stood in amazement again at how our strong God carried Michael, carried us the parents, the siblings, family and friends to stand by the Michael we loved to bits.
This Christmas morning was………..

• Unlike some other years when we were woken up by “It snowed!” in Germany, or to a simmering sunny day in South Africa, 
• Unlike our last Christmas with our son, Michael, less than a month before he died physically. 
• Unlike like the Christmases we leapt out of bed to get the last touches of big Christmas meals with many. 
• Unlike the Christmases when our three little children were awake long before we were!

1. This is our first Christmas after Gordon’s retirement in June 2012.
2. This is our first Christmas in Edinburgh after 12 years near London.

I went to bed, knowing that a bad cold got hold of me, woke up on Christmas day, good and solidly in that cold’s grip. 
So it is the two of us at home:  my true love, who should have been in a medicine career, brings me tablets and liquids to go with the chocolates our neighbours kindly brought us.
Our original plan to spend a good chunk of Christmas day with our far-away family is materialising,

What an uplifting Carols at Candlelight at Charlotte Chapel on Sunday evening!  And then those after-chats, for example:  Irene, who read Mary’s song was struck by “all generations will call her blessed”.  The question was along these lines:
Do Protestants not call Mary blessed, because the Roman Catholics call her  “blessed”  for many an extra man-made reason?
Here are Mary’s own reasons:

• she was not deserving of this honour.
• it was nothing that she earned.

All generations will call Mary blessed because…

1. God has done great things for her.
2. and because God’s Name is holy.

Here is a link to further reading on Mary and her song.

Sharing Christmas 2012 with far away family.

It's our privilege to make telephone calls to our dear mom and cousin in South Africa and have a scintillating skype-time with our Schmidt children and grandchildren in Germany:  our sweet Michael, Isabelle, Josie and Evie.   We could scarcely believed that  the gifts we chose with lots of love and posted on 17 December arrived in time.  We were as hyped up as they when they opened the Christmas parcels!   And now we are waiting for our Sanders children and grandchildren to wake up in New Zealand after their Christmas which has already come and gone.
And so, though we are by ourselves at home, we are content, using every means of communication.  

An overflow of this joy………


And here is our Christmas 2012 card designed for our loved ones and anyone who may find themselves on this page – yeah you whether we are in contact on face book or not.

Have a brilliant Christmas! A lot of life-change happens around a table and the happiest of moments are ours when we give.   Christmas doesn't have to be one that is off the chart as to what people think is a Christmas with the X-factor. You may be all by yourself, you may be heart-broken. We know something of that kind of Christmas...take heart, here's good news.

Toying with the idea of a Diary Blog 2013

 

It’s that time of the year again:  to reflect on time-management, weight-management,  priorities, etc.  We have a couple of days to get our ducks in a row, so when January 1st, 2013 is upon us, we can “take off!.

Gordon and I have very many face book and email contacts and we are wondering how we could maintain relationships with those far from where we live in Edinburgh, Scotland, without overburdening ourselves or them.

Here are ( 5 ) goals to get our re-thinking going:

1. Real and meaningful communication and relationship over distances.
2. Wise length and varied content so as not to burden or family/friends nor over-burden ourselves.
3. To avoid “us, us,us” communications, rather send “testimonies”.
4. On the email front, to avoid general letters, except our “diary-blog”-posts.
5. Frequency of emails to family, to close friends, to general contacts?

Some of my attitudes, ways and opinions definitely need re-defining. Am I open to wisdom, wisdom discovered in God’s presence, Bible and in people and media?  So many more insights and perspectives than my own!

 

Tshabalala Togetherness and his taxi – his têêêxie

 

My husband, Gordon, dons the mask and my mom enjoys his rendering of this little South African story about our wonderful, all powerful taxi drivers who own the roads.

This has become a family tradition and we laugh, loud belly-laughs – every time!

Here's a little South African story for you guys overseas, just in case you forget about our wonderful all-powerful taxi drivers who own the road. Togetherness Tshabalala jinks his High Impact African Culling Equipment (HiAce for short), with BMW hub-caps through the rush-hour traffic, occasionally using the pavement (sidewalk) to increase productivity. Togetherness is a confident man with high spirits, as evidenced by the stickers on his rear window: "GOD LOVES TAXI-DRIVERS" and "AVOID CONSTIPATION - TRAVEL BY TAXI". On the front of his taxi, between a large dent which, ominously, is in the shape of a large traffic cop, and the holes from a small spray of bullets, is a lurid notice reading: "JUKSKEI PARK EXPRESS INAUGURAL FLIGHT". Using the word 'flight' is Togetherness' own little personal joke. What we are witnessing is the inaugural leg of what is hopefully to become a daily service between Jukskei Park and Johannesburg - a 25 km journey which takes 10 minutes - less if the pavements are open. The percussion waves from Togetherness' powerful radio ('organised' from a BMW Z3) pushes back the early mist. He is playing Boom Shaka's latest low frequency, 120 Db hit (How low can we go?) He hoots as he drives. Togetherness hoots (toots the horn) at anything he sees - including trees - as is the custom of his people. On board the taxi are sixteen white people. They do not come whiter than this. They are Omo white. They were not born white. No, their pallor is due to fear and stark terror. Take John Mleka. Never in his life has he done 0 to 100 km/h in six seconds - especially not in heavy traffic. Denise Mtha's colour has changed from green-black to a sort of waxen ivory as quickly as the last traffic light had changed to red. (A colour that traditionally prompts taxi drivers to make even more haste.) Togetherness regularly looks over his shoulder while driving - even for a full minute - asking passengers their destinations. Elizabeth Mronwo, sitting right at the back, has the opportunity to say: "Randbag centa" even though she works in Johannesburg. She worries about how she will make her way to the front, but only fleetingly, because the taxi has now reached Randburg and Togetherness has stopped. He has stopped as suddenly as a plane might stop up against a mountain. Now EVERYBODY is at the front in a warm, intimate heap. Elizabeth alights as gracefully as anybody can with one knee locked behind the other. She is vaguely aware of passers-by loosening her clothing and shouting: "Give her air!" Togetherness bowls happily along Jan Smuts Avenue, overtaking a police BMW that is chasing a getaway car. Then he overtakes the getaway car too, exchanging boisterous greetings with the driver whom he knows. Togetherness is steering with his elbows because he needs his hands free to check the morning's takings and to wave to the girls on the pavement. He announces: "Ledees and gentlemen, thees is your ceptin. We weel shortly be lending in Johannesbeg. Please make sure your seatbelts are in the upright position and your seats are fastened. Thank you for flying with us. We hope to see you again soon." John Mleka is gripping the seat in front of him so tightly that he notices his fingertips have gone transparent, as a passing taxi fires a brief burst from an AK 47 in his direction. Togetherness now reaches the city and merges with the in-bound traffic like his ancestors merged with the British at Isandlwana. He stops at his usual disembarkation point in the middle of an intersection and picks his teeth patiently while people sort out their legs, arms and teeth before groping their way towards a pole around which they can throw their arms. By the time his passengers' eyeballs have settled back in their parent sockets, Togetherness is already halfway back to Jukskei Park with another load of passengers. Yebo Goggo!

The traditional Christmas cinnamon roll

 

December 16th, 2012

If you have shied away from baking homemade cinnamon rolls or have never had a good experience in making them, please try again and please use this recipe! From the now-out-of-print Pillsbury Complete Book of Baking, this version of the traditional cinnamon roll is just about the most delicious pastry you will ever taste! (Look for the book in used bookstores and online; it is the best ever go-to baking book!) It freezes well and makes a wonderful gift for friends when presented in a round tin foil pan topped with a bow. This recipe makes 3 dozen regular size rolls and is easily doubled or tripled. It is also versatile and can be turned into orange rolls and pecan-caramel sticky buns.

Basic Dough

6 to 7 cups of flour

½ cp sugar

2 tsp. salt

2 TBS active dry yeast

1 cup water

1 cup milk

½ cup butter 1 egg

In large mixing bowl, combine 2 cups flour, sugar, salt, and yeast; blend well. In small sauce pan, heat milk, water, and butter until very warm but not hot. (about 120 to 130 degrees) Allow to sit  until butter melts. Add warm liquid mixture and egg to dry ingredient and mix well. Add more flour a bit at a time until you have a soft dough that pulls away from the side of the bowl. Knead with dough hook or by hand on floured surface until elastic, about 8 minutes. Place in greased or buttered bowl, turning once and cover loosely with plastic wrap and a light dish towel. Let rise in warm place until light and doubled n size, about 45 to 60 minutes. Punch down and divide in half; shape and finish off according to one of the following options.

Tip: If you want to make this the night before to have warm rolls with breakfast, after first rise time, punch down dough, cover and refrigerate dough overnight. Continue in the morning.

Basic Cinnamon Rolls

Half recipe of basic dough

¼ cup softened butter

½ cup sugar or firmly packed brown sugar

2 tsp. cinnamon

¾ cup powdered sugar

1 TBS butter

½ tsp vanilla or almond extract

1 to 2 TBS milk or cream

Generously grease 13 X 9 pan. On lightly floured surface, roll out dough to about 18 X 12 inches. Spread with ¼ cup butter. Combine cinnamon and sugar blending well, and sprinkle over rectangle.  Starting with the 18 inch side, rolls up tightly, pressing edges to seal. Cut 18 slices and place them in pan. Cover and let rise in warm place until doubled, about 40 minutes. Bake at 375 for about 25 minutes, until light golden. Immediately remove from pan and place on wire racks. In small bowl mix rest of ingredients and drizzle over warm rolls. These can also be frozen individually and micro waved one at a time for a few seconds. Makes 18 rolls.

Caramel Sticky Buns

Half recipe of basic dough

1/3 cup firmly packed brown sugar

½ cup softened butter

2 TBS light corn syrup

½ cup chopped pecans

2 TBS. softened margarine

¼ cup sugar

1 tsp. cinnamon

Generously grease 13 X 9 pan. In small bowl combine brown sugar, ½ cup butter and corn syrup, blend well. Drop mixture by spoonfuls onto greased pan, spread evenly, and sprinkle with nuts. On lightly floured surface, roll out dough to 18 X 12 rectangle. Spread with 2 TBS. butter. In small bowl, combine cinnamon and sugar. Sprinkle over dough. Roll up tightly from 18 inch side, pressing edges to seal. Cut into 18 slices and place them in bowl. Cover and allow to rise for about 40 minutes. Bake at 375 for 25 minutes. Cool in pan only one minute, invert onto tray.

Orange Rolls

Half recipe of basic dough

2 TBS softened butter

1/3 cup sugar

1 TBS. grated orange zest

For icing:

½ cup powdered sugar

1 TBS softened butter

2 TBS orange juice

Generously grease 13 X 9 pan. On lightly floured surface, roll out dough to about 18 X 12 inches. Spread with 2 TBS butter, sprinkle with sugar and orange zest. Starting with the 18 inch side, rolls up tightly, pressing edges to seal. Cut 18 slices and place them in pan. Cover and let rise in warm place until doubled, about 40 minutes. Bake at 375 for about 25 minutes, until light golden. Immediately remove from pan and place on wire racks. In small bowl mix rest of ingredients and drizzle over warm rolls. Makes 18 rolls