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: .


  1. I love peaches and adding them to crescent rolls? Delightful! And easy. Yum!

    Excited about your new book coming out. Welcome back to MLK. Always a treat.

    Hugs, Daryl

  2. Elizabeth (Riley)! It's wonderful to see you back in the Kitchen! Marc and I are with you on those summer peaches, the juicier the better.

    This recipe sounds so easy and delicious. Thank you for sharing it today and big congrats on the publication of RUBBED OUT!

    BBQ is very big now in New York City (foodies are having fun expounding on the different styles of BBQ--but the South is where BBQ really shines), so you can bet I'm looking forward to attending that fictional Memphis BBQ festival in your new book. Cheers to you and have a great release month!

    ~ Cleo

  3. Avery--Thanks! It's very, very yummy. And my apologies about not having a pretty picture to go with--having some problems (as usual!) with my food photography and I couldn't get anything that did the food justice!

    Cleo--BBQ is big in NY? Great! I'd love to taste NYC's take on many food influences there that I know it would be fantastic. :)

  4. Delicious. Strawberries are in season around me right now. In fact, I just picked up a quart at a farm stand yesterday! Thanks for the easy recipe!

  5. Katreader--Oh, and these would be perfect with strawberries! Actually, there are just tons of possibilities. Thanks so much for coming by!

  6. It's always so nice to see you here again, Riley! You must be ahead of us. Peaches aren't ripe here yet. Actually, neither are blueberries or raspberries. Probably that late cold snap we had. I love anything baked with peaches, though, and this sounds wonderful.

    Can't wait to read your new barbecue book. That cover looks dangerous!


  7. Krista--I was a little worried about the peach crop this year because it was so wet and so chilly...but it seems to be working out for them. :)

    The cover does look a bit dangerous, doesn't it? Sent a chill down my spine! The book is set at a festival instead of Aunt Pat's this time.

  8. A fascinating idea. Too bad about the pictures. I'm having a hard time imagining what crescent rolls look like after baking in that mixture.

  9. Libby-Well, they don't look very pretty, at least the way that I make them...ha! I felt bad about putting them up on the blog. But they do make up for it in taste! Sort of a cobbler-look?

  10. Welcome Riley and Elizabeth--delighted to have you visiting! LOL about the photograph...these women didn't tell me all my pictures had to look pretty before I joined up with MLK!

    I love peaches too--the CT variety arrives in September and we eat them by the bushel. I'll file this recipe away for the right time!

  11. Great to have you here again, Elizabeth and Riley. I love your books and think this peach recipe is just the ticket.

    Like Lucy, I'll have to wait until they're available here. Not much except lettuce yet.

    Congrats on your new series too!

  12. Lucy--Ha! Well, that was my internal editor, I guess. No, believe me, they had plenty of really awful food pics from me when I was a regular!

    MJ--And I love yours! Hope the peaches come in soon. :)