By NANCY ZAMBELL
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!