Royal Sunshine Roll-ups Recipe
If Royal Sunshine Roll-ups were to be described in a few words, they are heavenly, superb and outstanding. It is served as a delicious Dessert. I am certain both of us will be in agreement that this Royal Sunshine Roll-ups is truly delectable.
Ingredients
In Directions
Directions
Pancakes: Heat 2/3 cup milk with 1 1/2 tablespoons butter till butter melts.
Cool to lukewarm.
Beat 1 egg till light; blend in milk mixture and 1/3, CUP pancake mix.
Lightly grease small skillet; heat.
Pour in 2 tablespoons batter; lift pan from heat and tip from side to side so batter covers pan.
Return to heat; cook till underside is lightly browned.
Remove.
Fry remaining pancakes; stack till ready to fill.
Cheese Filling: Soften two 3 ounce packages cream cheese.
Blend in 2 tablespoons sugar, 2 1/4 teaspoons grated orange peel, 1 1/2 tablespoons orange juice, and 2 tablespoons chopped pecans.
(Add 1/4 CUP chopped dates, if desired.) Whip mixture till fluffy.
Spoon about 2 tablespoons filling across center of each pancake; roll up.
Place folded side down in skillet.(You may fill the pancakes ahead and refrigerate till needed.)
Orange Sauce: Mix 1/2 CUP sugar, 1 1/2 tablespoons cornstarch, and dash salt; blend in1/4 cup orange juice.
Heat 1 1/4 cups orange juice to a boil; stir in sugar mixture, and cook and stir till thick and clear.
Remove from heat.
Add 1/4 cup broken pecans and 2.tablespoons butter.
Stir till butter melts.
Just before serving, pour Orange Sauce over filled pancakes and heat till sauce bubbles.
Serve warm.
Cool to lukewarm.
Beat 1 egg till light; blend in milk mixture and 1/3, CUP pancake mix.
Lightly grease small skillet; heat.
Pour in 2 tablespoons batter; lift pan from heat and tip from side to side so batter covers pan.
Return to heat; cook till underside is lightly browned.
Remove.
Fry remaining pancakes; stack till ready to fill.
Cheese Filling: Soften two 3 ounce packages cream cheese.
Blend in 2 tablespoons sugar, 2 1/4 teaspoons grated orange peel, 1 1/2 tablespoons orange juice, and 2 tablespoons chopped pecans.
(Add 1/4 CUP chopped dates, if desired.) Whip mixture till fluffy.
Spoon about 2 tablespoons filling across center of each pancake; roll up.
Place folded side down in skillet.(You may fill the pancakes ahead and refrigerate till needed.)
Orange Sauce: Mix 1/2 CUP sugar, 1 1/2 tablespoons cornstarch, and dash salt; blend in1/4 cup orange juice.
Heat 1 1/4 cups orange juice to a boil; stir in sugar mixture, and cook and stir till thick and clear.
Remove from heat.
Add 1/4 cup broken pecans and 2.tablespoons butter.
Stir till butter melts.
Just before serving, pour Orange Sauce over filled pancakes and heat till sauce bubbles.
Serve warm.
