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 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
Ingredients:
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
Directions:
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. :)
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: http://elizabethspanncraig.com .
I love peaches and adding them to crescent rolls? Delightful! And easy. Yum!
ReplyDeleteExcited about your new book coming out. Welcome back to MLK. Always a treat.
Hugs, Daryl
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.
ReplyDeleteThis 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
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!
ReplyDeleteCleo--BBQ is big in NY? Great! I'd love to taste NYC's take on BBQ...so many food influences there that I know it would be fantastic. :)
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!
ReplyDeleteKatreader--Oh, and these would be perfect with strawberries! Actually, there are just tons of possibilities. Thanks so much for coming by!
ReplyDeleteIt'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.
ReplyDeleteCan't wait to read your new barbecue book. That cover looks dangerous!
~Krista
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. :)
ReplyDeleteThe 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.
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.
ReplyDeleteLibby-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?
ReplyDeleteWelcome 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!
ReplyDeleteI 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!
Great to have you here again, Elizabeth and Riley. I love your books and think this peach recipe is just the ticket.
ReplyDeleteLike Lucy, I'll have to wait until they're available here. Not much except lettuce yet.
Congrats on your new series too!
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 here...lol!
ReplyDeleteMJ--And I love yours! Hope the peaches come in soon. :)