My morning segment on WAFB today was all about leftover rolls. As we’re “rolling” into summer, you’ll want to save or take home that last roll for dessert. Rolls for dessert? Yes, please!
Here are all the recipes from today’s show along with an extra one!
COCONUT PECAN CRISPY STICKS: Preheat oven to 375* Cut 1-2 rolls into sticks. Put equal parts sweetened coconut flakes and pecans into food processor. Mince. Put into a bowl. In another bowl, add coconut milk (or condensed milk). Dip bread sticks into milk then nut mixture. Coat all sides. Bake on parchment lined baking sheet for 10 minutes or until golden brown.
BROWN BAG BITES: My hubby’s favorite. A flavor combination of churros & beignets! Put roll in freezer for 1 hour. Cut into thin slices. Melt 1 TBSP butter with 1 TBSP honey in microwave. Stir in 1/2 tsp cinnamon & 1/4 tsp sugar. Brush both sides of slices. Put slices in a single layer on wax or parchment paper & return to freezer for 30 minutes. Fry 30 seconds or until desired crispness. Put in a brown bag. Top with more cinnamon or powdered sugar. Give a quick shake. Let cool, will crisp even more, then enjoy! Works great for leftover biscuits, too!
Individual Bread Pudding: An easy one that doesn’t require any eggs! An old favorite and one of my first posts. Remember Caramel Apple Comfort?Preheat oven to 350* Butter a small ramekin. Add a thin layer of brown sugar or sugar. Butter one side of the leftover roll. Place buttered side down in the ramekin. Pour in some milk (almond, coconut, even flavored coffee creamer) to soak roll, not drown! Can also add favorite cordial, coffee, or liquor. Let soak for 5 minutes. Sprinkle desired spices-cinnamon, nutmeg, pumpkin pie and press in any desired additions-nuts, chocolate chips, raisins, or fruits. Bake for 35-45 minutes. Enjoy warm. Whip up a quick sauce with your favorite cordial liquor, or coffee whisked into powdered sugar. Heat or pour over hot pudding, especially tasty with ice cream.
STICKY ROLLS for a quick breakfast!
In a non-stick muffin tin, place a dab of butter, 1-2 tsp maple syrup (or 1 tsp corn syrup), chopped nuts, and if desired, 1 tsp brown sugar & cinnamon. Place rolls, top side down over mixture, press down. (Bottom of rolls too brown already? Cover pan with foil. Rolls too big? Cut in half.) Bake at 400* for 10 minutes. Let cool briefly. Carefully remove rolls & spoon any extra goodness over rolls.
Don’t have a sweet tooth? Here is a savory reason to save the last roll.
ADULT CHEESE PUFFS: Preheat oven 350* Cut leftover roll into cubes. Place on parchment lined baking sheet. Bake for 5 minutes. Raise oven to 475* Pour small amount of white wine, beer, bourbon, or champagne in shallow bowl & grated cheese seasoned with spices in another bowl. (For instance, Italian blend cheese seasoned with garlic for white wine & cheddar cheese seasoned with red pepper or Cajun spices for beer.) Dip toasted bread cubes into wine or beer, then roll in cheese mixture. Put back on the parchment lined sheet pan. Spray cubes with olive oil or non-stick spray. Bake at 425 for 5-8 minutes. Cheese puffs are a tasty way to dress up a cheese board, top your favorite soup or for simply snacking. Want to make it into a kid’s snack? Just use apple juice and their favorite cheese!
Put your TO COOK IS TO CREATE thinking cap on: Look at all the options for most of these recipes. Remember to view a leftover as the key ingredient it is and use it along with what you already have one hand. Let your liquor cabinet extend your spice drawer. Still have leftover rolls? Freeze them or season, toast, and grate for bread crumbs. Store in airtight container. Even a few crumbs along with grated Parmesan cheese makes a nice topping for steamed vegetables or macaroni and cheese.
Food Fun: I hope today brings what you love to do your way. Here I am having fun on the morning show: WAFB Big Xtra Hour