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Full Online Book HomeLearning KitchenFruit - Blueberry - Walnut Blueberry Crumble
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Fruit - Blueberry -  Walnut Blueberry Crumble Post by :ibexdata Category :Learning Kitchen Author :Unknown Date :February 2012 Read :1625

Click below to download : Fruit - Blueberry - Walnut Blueberry Crumble (Format : PDF)

Fruit - Blueberry - Walnut Blueberry Crumble

1 package Rhodes "Any Time" Cinnamon Rolls (includes cream cheese frosting)
1 can Oregon brand blueberries
1 cup walnuts, coarsely chopped
1/4 cup butter, softened
1/2 cup flour
1/2 cup brown sugar
1 tablespoon cornstarch

Preheat oven to 350 degrees F. Open cinnamon roll package and arrange the rolls in pan. Drain blueberries, reserving the syrup. Divide blueberries in half and sprinkle half over the frozen rolls. Combine the butter, flour, brown sugar, and walnuts, and sprinkle over the rolls. Immediately bake (no thawing or rising) at 350 degrees for 30-35 minutes. Drizzle with cream cheese frosting while still warm.

Combine cornstarch and reserved syrup and cook in a saucepan over medium heat until thickened. Stir in remaining blueberries. Serve over crumble.

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Fruit - Whole Wheat Blueberry Pancakes Fruit - Whole Wheat Blueberry Pancakes

Fruit - Whole Wheat Blueberry Pancakes
1 1/4 C. whole wheat flour 1 1/4 C. flour 2 Tbsp. baking powder 1/4 C. sugar 5 eggs, slightly beaten 1 3/4 C. milk 1 C. fresh or frozen blueberries 2 Tbsp. butter or margarine, melted Blend flours, baking powder and sugar. In another bowl mix together eggs, milk and butter. Pour liquid ingredients into dry and mix just until blended. Stir in blueberries. On lightly greased preheated griddle or skillet, pour scant 1/4 C. batter for each pancake. Cook over medium-low heat until surface is bubbly and bottom is lightly browned; turn and cook until browned. Remove

Fruit - Blueberry -  To Die For Blueberry Muffins Fruit - Blueberry - To Die For Blueberry Muffins

Fruit - Blueberry -  To Die For Blueberry Muffins
Serving Size : 8 Categories : Breads Breakfast/Brunch Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Prep Time: approx. 15 Minutes. Cook Time: approx. 25 Minutes. Makes 8 large muffins ( 8 servings). Printed from AllRecipes.com, Submitted by Colleen -------------------------------------------------------------------------------- 1-1/2 cups all-purpose flour 3/4 cup white sugar 1/2 teaspoon salt 2 teaspoons baking powder 1/3 cup vegetable oil 1 egg 1/3 cup milk 1 cup fresh blueberries 1/2 cup white sugar 1/3 cup all-purpose flour 1/4 cup butter, cubed 1-1/2 teaspoons ground cinnamon Preheat oven to 400 degrees F (205 degrees C). Combine flour, 3/4 cup