Showing posts with label Peach Crescent Rolls. Show all posts
Showing posts with label Peach Crescent Rolls. Show all posts

Sunday, June 16, 2013

Summertime = Food! (And Easy Peach Crescent Rolls)

Guest post by Riley Adams/Elizabeth S. Craig
Hi everybody! I’m excited to be back on Mystery Lovers Kitchen today.  I love reading everyone’s posts here because, for some reason, I get especially excited about food and eating in the summertime.  Maybe that’s because of all the cookouts and picnics at the swimming pool.  Maybe it’s just because of all the gorgeous produce that’s fresh and available on weekends at my local farmer’s market.  I just love heading to the farmer’s market and going through the corn, okra, beans…and the tomatoes are starting to look really yummy here, too.
And the peaches!  We love peaches in our house.  They’re sweetly perfect for snacking…we just have to remember our napkins, since they’re always so juicy this time of year!
I’ve got a new Memphis Barbeque mystery, Rubbed Out, that’s releasing on July 2—Lulu is back for some more sleuthing…and cooking. This time she runs into trouble at a Memphis barbeque festival. The book has a little bit of everything—a puzzling death, music, Elvis costumes…and food!

I thought about sharing a barbeque recipe with y’all today, but then thought I might share something a little lighter.  I’d found a great recipe online for apple crescent rolls...and I do really like apples.  But peaches are more in season right now and I’ve been craving them—so I switched it around a little.
It’s so easy to change the recipe and put in your favorite fruit.  Lots of different possibilities…apples, bananas, berries…whatever is in season!

Peach Crescent Rolls


2 Peaches, peeled and quartered
1 can of crescent rolls, divided into triangles
1 cup sugar
1 cup butter
1 cup water
Cinnamon to taste (I like a tablespoon)
Greased baking dish
Preheat oven to 350 degrees.
Sprinkle cinnamon on the inside of each doughy triangle.
Wrap triangles around each peach quarter and put in prepared dish.
Boil sugar, water, and butter together, stirring occasionally.
Pour mixture over the crescent rolls.  Sprinkle top with more cinnamon and/or sugar, if desired.
Cook in preheated oven for 30 minutes.
Hope you’ll enjoy them! I know we do.  
Enjoy your summer...and Happy Father's Day to all the dads out there!  We're going to be having some more peach crescent rolls as a sweet treat for my husband today. :)

Riley’s latest book is Rubbed Out: book four of the Memphis Barbeque mysteries, releasing July 2. Her next book, Quilt Trip (written as Elizabeth Craig) releases December 2013.  Elizabeth writes the Memphis Barbeque series for Penguin/Berkley (as Riley Adams), the Southern Quilting mysteries for Penguin/NAL, and the Myrtle Clover series for Midnight Ink and independently. Find out more about her books on her website: .