Food for Thought – July 11, 2017


For The Vista

I can tell by the number of boats on the lake that it is grandchildren season!

And that means a lot more cooking at home than is usual in FFG.

This recipe is a mix of homemade and store-bought, and is so good that the kids won’t even notice they are eating anything healthy (like fruit)! Enjoy!

Blueberry Breakfast Rolls

1 12-oz. package (8) refrigerated cinnamon rolls, with icing

1 c. fresh blueberries or frozen blueberries, thawed & well-drained

1/3 c. blueberry preserves

1 t. finely shredded lemon peel, or 1⁄2 t. lemon juice

1⁄4 c. chopped pecans, toasted

Lightly grease sixteen 2 1⁄2” muffin cups.

Remove cinnamon rolls from package, set icing aside.

Cut each cinnamon roll in half crosswise.

Press a roll half in bottom & about 1⁄2” up the side of each muffin cup.

In a small bowl, stir together blueberries, preserves, & lemon peel (or lemon juice).

Spoon filling into muffin cups. Sprinkle with pecans.

Bake in a 375° oven about 12 minutes or until golden.

Cool in muffin cups on wire rack for 5 minutes. Remove from muffin cups & place on wire rack.

Cool for 5 minutes.

Place icing from the package in a small bowl. If necessary, stir in a little milk to make icing of drizzling consistency.

Drizzle icing over rolls. Serve rolls warm. Make 16 rolls.

P.S. Please join us at the Palace Theater on July 13, from 6 to 8 P.M., for our Home Buyer’s Event, and bring a friend!

Food, music, and lots of folks to answer your questions about all things real estate!