Cruffins

 

Ya'll know that I live by a KISS philosophy!  Keep It Simple Sweetheart!  Life is complicated so I don't need my food to be complicated too!  This recipe is an adaptation from something I found online, and I am so very pleased at how well it came out on batch #2!

This is the simplest thing and so delicious!  You can play with any flavor that suits you and you'll get a winner each time - I promise!

You'll need:

2 tubes of crescent roll dough (yields 6 cruffins, do a double batch if you need more)

Butter spread of your choosing (I used 2 sticks of butter with 1/4 cup brown sugar, 1/4 cup white sugar and 1 tsp cinnamon - blend room temp butter with other ingredients and set aside.)

Cinnamon Sugar - you can buy it at the grocery or make your own (making your own is much less expensive add 1 cup white sugar to 1 1/2 teaspoon of cinnamon and mix well)

Preheat your oven to 350* and prepare muffin pans with liners or baking spray.  I used jumbo muffin pans for this recipe.

Sprinkle your work surface with a 1/3 cup of cinnamon sugar and unroll one tube of crescent roll dough on top the sugar mix.  Leave the entire dough intact as a rectangle.

Spread your butter mixture over the dough, then add another 1/4 cup of cinnamon sugar sprinkled on top.  Top this with the second tube of crescent dough.

Use a pizza cutter to slice these layers on the long bias into 6 strips.  Gently roll the strips then dip each one top and bottom in the remaining cinnamon sugar. Place each crufffin into the muffin tin.  Don't worry about all the dough seams being sealed, they will bake together and it's one less worry,

Bake for 20 minutes and remove from muffin tin as soon as you can handle them.

Serve with any butter of your choosing!  These are delicious with honey butter, strawberry butter of just plain butter.  I like to spoil my guests with flavored butter, but you do what works for you!

This recipe stole the show at a brunch recently, all other muffins were ignored for these amazing beauties.  Switch the filling to suit you.  I am trying a sweet potato filling with butter, brown sugar and cinnamon.  I'm sure this will be a Thanksgiving hit and you have plenty of time to practice and sample before the big day!

Let your imagination run with this one, pumpkin pie cruffins, blueberry lemon cruffins, apple pecan cruffins.... the possibilities are endless!

Yum and Enjoy!

Blackberry Buttermilk Sorbet

 

OH MY GOODNESS!  I thought this recipe was too easy and with all but two of the four ingredients already in my house, I had to try it!  Man is this one a winner!  Blackberries are in abundance in the South in early fall and we had tons of wild blackberries on our farm in Tennessee when I was a child.  I had a hard time picking them because I ate as much as I carried back to my Mama!  This is an excellent light treat that will be sure to please everyone and the color is just beautiful!

You'll Need:
2 cups blackberries (save a few for garnish)
1 cup white sugar
1 pinch salt
2 cups buttermilk
1 teaspoon vanilla

If using an ice cream maker:

1 bag rock salt

1 small bag of ice

Place your blackberries in a bowl and mix with the sugar and pinch of salt.  Mix well and let sit for an hour.  Stop by and toss the berries to re-mix them with the sugar every 15 minutes.  Your final result will be a deep purple gooey mix.

Add your berry mix in your blender and mix until completely smooth.  I used my food processor, and it only took about 30 seconds.  Remove mixture from blender and sift through a very fine strainer or use cheese cloth and squeeze the berry juice into a clean container.  I did the cheese cloth method, and you really have to squeeze hard multiple times but it's completely worth it to have no seeds in your sorbet.

Add the buttermilk and vanilla to the blackberries and mix well.  Add this to your ice cream maker and churn for 25 - 30 minutes.  Your countertop electric ice cream freezer will stop turning when your sorbet is done.  If you have an electric ice cream freezer, you can chill your mix for 2 hours then put in your freezer for 4 hours.  I don't have an electric freezer, so our old trusty ice cream maker was to the rescue and was way faster!

This is the prettiest thing I've had walk out of my kitchen in a long time!  It's creamy, sweet and tangy all at the same time!  I never use buttermilk - ever - but I'll use it time and time again for this sweet thing!  Start to finish 1 hour 30 minutes.  

Feel free to make this with whatever fruit you like and you can substitute water for the buttermilk.  I'd even add a splash of lemon just for kicks but I will absolutely be doing this again and again!  Ya'll enjoy!