It’s Beginning To Look A Lot Like…

Don’t smack me, I wasn’t going to say Christmas. Honest! I was thinking more along the lines of this:

t-day

Thanksgiving is such a fun season and along with friends and family–the price of butter finally comes down!

butter That right there is something to be thankful for! I’ve been known to buy 20 to 30 pounds at a time when the price goes sub $2/lb, and I fill my freezer for the baking days ahead.

Speaking of baking, it’s one of the favorite past times of the season. I’ll be trying a new recipe I just discovered and wanted to share it here–to get that baking mood buttered up.

Apple Roses (h/t Betty Crocker)

apple roses

Roses never smelled—or tasted—so sweet! Our apple crescent rose pastries are ready in 45 minutes and are a delicious addition to any brunch.

  • Prep Time 20 min
  • Total Time 45 min
  • Servings 9

3 medium apples

4 tablespoons sugar
2 tablespoons lemon juice
Flour, for sprinkling
1 roll Pillsbury™ Crescent Recipe Creations® refrigerated seamless dough sheet
5 tablespoons sugar
2 teaspoons ground cinnamon

 Heat oven to 400°F. Grease or spray 9 regular-size muffin cups.

  • Wash and core apples. Thinly slice each one, leaving the peel on.
  • In 2-quart saucepan, heat 4 cups water, 4 tablespoons sugar and the lemon juice to boiling. Add the apple slices; boil about 3 minutes or until apples are soft. You want to be easily able to bend them without breaking.
  • Drain apples, and place on paper towels to dry and cool completely.
  • Sprinkle flour on work surface, and roll out dough sheet. Sprinkle 5 tablespoons sugar and the cinnamon on surface of dough. Using pastry cutter (or pizza cutter), cut dough into 9 (1-inch) strips.
  • Arrange cooled apple slices end to end down each strip. Carefully roll up each strip, and place in muffin cup.
  • Bake 20 to 25 minutes or until nicely golden. Remove from pan, and cool on cooling rack. Serve and enjoy!
  • If you are unable to find the dough sheet, you can use regular crescent roll dough; just press perforations to seal seams while rolling out.

Drizzle with caramel, or sprinkle with more cinnamon and sugar for added goodness.

What’s your favorite recipe of the season?

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About bellastreet

Living so close to Nashville has provoked Bella to take up fiddle lessons. Until her tunes no longer sound like amorous alley cats, she writes romance with a touch of weird. Visit her at www.bellastreetwrites.blogspot.com
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6 Responses to It’s Beginning To Look A Lot Like…

  1. susanrhughes says:

    I want one of those right now!

    Liked by 2 people

  2. Carol says:

    Tasty recipe, Bella! Give this custard pie a try.
    Old Fashioned Coconut Custard Pie
    1 9” unbaked pie shell
    3 large eggs
    1/2 cup sugar (plus ½ teaspoon for toasted coconut) I SUBSTITUTE WITH TRUVIA OR STEVIA
    1/2 teaspoon salt
    1/2 teaspoon nutmeg
    ¼ cup unsweetened coconut
    (Lightly toast coconut, then while still hot, sprinkle and mix with ½ teaspoon Truvia or Stevia)
    2-2/3 cups of milk
    1 teaspoon pure vanilla extract

    Pre-heat the oven to 350 degrees. Beat eggs slightly, then add sugar, salt, nutmeg, coconut and milk. Beat well and pour into the unbaked pie shell. Bake for 35 to 40 minutes. Remove from oven and let cool. Sprinkle the top of pie with fresh ground nutmeg and serve.

    Liked by 2 people

  3. leighmorgan1 says:

    Yum!!!!

    Liked by 1 person

  4. OMG! These look amazing! Somehow my oatmeal from this morning just pales in comparison. LOL

    Liked by 1 person

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