Friday, August 10, 2012


M. likes to bake. This week she tried a new recipe from the book The Creative Kitchen by Leisure Arts. They were delicious.
Easy Almond Cinnamon Rolls

1/2 c. firmly packed brown sugar
1/2 c. butter or marg. melted
4 Tbsp. amaretto (We substituted 2 tsp. almond extract)
1/2 tsp. cinnamon
2/3 c. sliced almonds,  divided
1 pkg. frozen white dinner rolls, divided (25 ounces)

Combine brown sugar, butter, amaretto (or almond extract) and cinnamon. Divide evenly between two  8 1/2" round baking pans. Divide and stir almonds into each pan. Place 12 evenly spaced dinner rolls on top of each pan of almond mixture. Cover and refrigerate overnight. In morning, let rise in warm place 1-2 hours until doubled in size. Bake uncovered, in lower half of preheated 350 degree oven for 15 to 18 minutes. Cool in pan 5 min. then invert rolls onto serving dish.

This little Rice Crispy Treat pop is an idea we found at a rummage sale. Some kids were selling them for 50 cents each. There was a surprise gummy worm in the bottom of the cup when we peeled it off. I thought these were a great idea, and fun for parties, bake sales, etc.

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