Cherry Rolls Breakfast Recipe

Nothing beats the delicious warm smell of something scrumptious in the oven on a cold rainy day.
This wonderful breakfast treat is basically a biscuit dough, rolled around a fruit filling.  This recipe is modified from the Apple Roll recipe in my grandmother's old cookbook.

CHERRY ROLLS

2 cups flour
2 tsp baking powder
1/4 tsp salt
4 Tbl butter
3/4 cup half & half

1 pkg cream cheese, softened
24 oz jar of dark morello cherries
1/2 jar cherry preserves
1 tsp vanilla



Mix the flour, baking powder, and salt together.  Rub in flour with a pastry cutter or fork. Stir in half & half.

Drain the cherries well, and mix with the preserves and vanilla.

Roll the dough out into a big rectangle. Spread the soft cream cheese on top.  Then evenly spread the fruit.  Roll up as best you can, and cut into 5 or 6 equal slices.  Place in a greased pie plate or deep cake pan.
Bake at 375* for 40 min. or until cooked in the middle and golden brown on the edges.

I used the morello cherries and cherry preserves from Trader Joe's, but you could substitute canned or frozen cherries, or cherry pie filling.





This recipe works equally well with chopped peaches and peach preserves, or apples with apple jelly.  I haven't tried it with blueberries yet, but I am guessing that would be yummy too.

I hope you try this recipe, and leave me a comment to say how it turned out! You won't need to worry about leftovers, but if you are cooking for one, these freeze well in individual plastic containers.  They make a great addition to your lunchbox. And the best part is that it's made with all natural ingredients.

Potato Leek soup on a dreary day

It's cloudy and cold and dreary here today, so I thought I would make a nice big pot of soup. I never use a recipe to cook  soup, but this is too good not to share.  So I'm writing it down for you as I go along.

Potato Leek Soup

1/2 stick butter
2 leeks
3 medium carrots
2 stalks celery
12 cups water
"better than bouillon" vegetable base
rosemary
sage
herbs de provence
12 cups diced potatoes

First prepare the leeks.  Cut off the very bottom, and a couple of inches from the tops.  Now remove the white part in one chunk, rinsing well, and dice into small cubes.  Start to peel the leek apart one layer at a time, discard the tough outer layer of greens.  Rinse thoroughly as you work, saving all of the lighter green parts.  Dice into small pieces.

Rinse and chop the carrots and celery.
Melt the butter in a large soup pot and add the chopped vegetables.
Cook over medium heat until the vegetables start to turn translucent and the flavors are well blended, about 10-15 minutes, stirring occasionally.
Add the water, salt and pepper to taste, 2 spoons of the better than bouillon, 1 tsp dried sage leaves, 1 tsp herbs de provence, and 1 tsp dried rosemary (or a few sprigs of fresh rosemary if you have it).
Bring to a boil, reduce heat and simmer 30 minutes.
Add the potatoes, bring back to a boil, then simmer 30 minutes more, or until potatoes are tender.

At this point, you can leave the soup as is and serve chunky style; or you can make a cream soup by blending  it with a hand held mixer, or in your blender.   Then stir in  a small carton of cream or half and half.  Reheat if necessary, but do not boil once the cream is added.  Serve with grated cheese.
Bon appetit!

This is where I party:
Delightful Order