The Mid-Century Menu
Retro Recipes Tested Here!
From Pillsbury Bake-Off Cookbook, 1975
What an interesting idea–using refrigerated rolls as the foundation for a dessert. I wonder if they give a flaky texture like a pastry would.
My mom has a few stand-by recipes that use crescent rolls as a base, one of them is a coffee cake type bar with cinnamon and sugar sprinkled over the top. It does give a flaky texture, and a nice butter taste!
Wow, those sound good. And easy. I love easy. Can’t wait for cool weather to come so I can do some baking.
OMG!!! Want, want, want!!!!!
I am sooo wishing that it wasn’t too hot to bake here, as these look sooo good!
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