Pumpkin Butter Crescent Rolls

Pumpkin Butter Crescent Rolls | Life With Lorelai

A Scrumptiously Simple Seasonal Treat!

One morning last week, Rory and I had a hankering for fresh baked crescent rolls to go with our coffee with Homemade Pumpkin Spice Syrup. While grabbing the package of crescent rolls from the refrigerator, I suddenly remembered that I had picked up a jar of Trader Joe’s Pumpkin Butter on my last shopping trip thinking it would be a nice Fall treat. My taste buds tingled with the idea of combining the two items. It was easy as can be (only two ingredients) and super tasty too!

Pumpkin Butter Crescent Rolls

Ingredients:

  • Crescent Rolls
  • Pumpkin Butter

Directions:

  • Preheat the oven according to the Crescent Roll package.
  • Spread Pumpkin Butter on one side of dough triangle.
  • Place a small dollop of Pumpkin Butter in the middle of the large end of dough.
  • Roll the dough to make the crescent.
  • Bake as directed.

These are delicious! The Pumpkin Butter slightly caramelized on the edges, and the baking filled our home with the most amazing aroma. It was definitely a Fall treat we will enjoy again and again. I hope you enjoy it too.

Do you have any favorite Fall treats?

I would love it if you would Pin or Share this Recipe…

For some other Seasonal Recipes…
Check out Kristen at The Road to Domestication, where she is featuring one of my family’s favorite recipes, Mississippi Pecan Pie, tomorrow in her series…

You might ALSO LIKE:

Follow me on

I would love to hear from youleave me a Comment.

~Lorelai

 

...

...

 

...

Share using our Hashtag!

 

Leave me a comment… I’d love to hear from you!

...

~Lorelai

 

Sign up today, and don't miss anything! Enjoy EXCLUSIVES, FREEBIES, and FUN.

 

...

 

Contact Lorelai at Lorelai@LifeWithLorelai.com

     

Fresh Nectarine Pie With Lattice Top Pie Crust

Well, It’s Confession Time…

Cake has never been a favorite of mine (sorry to all you cake lovers out there), but it has to be a really great cake for me to be enthused.

So, my mother and/or dad used to bake me a pie every year for my birthday. When I was growing up, we had a nectarine tree in the backyard, and with my birthday in August it was perfect timing for fresh nectarines. My mom and dad created this recipe, and it has been my favorite ever since.

Enjoy with me a slice of the most delicious birthday pie…

Fresh Nectarine Pie

Non-Soggy Pie Crust

  • 2 1/2-Cups Flour
  • 1-Cup Crisco
  • 1 Egg
  • Milk
  • Dash of Salt

Put egg in a measuring cup; add Milk to make 3/4 cups; blend together. Combine shortening, flour, and salt in a bowl until it is the consistency of corn meal. Add milk and egg mixture; blend. Separate into three balls and chill in the refrigerator until ready to use. Roll out on a floured board with a floured rolling pin.

Yield: Three, single pie crusts.

Pie Filling

  • 1 Pie Crust, plain
  • 4-Cups Fresh Nectarines (about a dozen), sliced
  • 3/4 Cups Sugar
  • 1/4 Cup Flour
  • 1/4 tsp. Salt
  • 1/4 tsp. Nutmeg, ground
  • 1/2 Cup Sour Cream
  • 1 Egg, slightly beaten

Directions

Prepare Nectarines: Bring a pot of water to a boil. Rinse nectarines and use a paring knife to slice an “X” in the bottom of the fruit. Drop the “X’d” nectarines into boiling water for 3-minutes; remove promptly. You will see how the “X” has swelled slightly. Allow the fruit to cool enough to be able to handle them.

Starting from the “X”, peel the nectarines. Using the paring knife, cut nectarines from the outside to the pit. Do this all the way around the nectarine making thin slices. Then you can start pulling the slices away from the pit. As you can see from the above photo, the slices fall off easily. Let nectarines stand for at least 15-20 minutes. They will release juice.

In a large bowl, blend Sour Cream and Egg. In a separate bowl, mix Sugar, Flour, Salt, and Nutmeg. Stir dry ingredients into sour cream mixture. Drain juice from nectarines, add to the sour cream blend, and combine.

Line pie pan with pastry; prick the bottom and sides with a fork for venting. Cut remaining pastry into thin strips for making a lattice top for the pie.

Pour pie filling into pastry shell, make lattice top. To make the lattice top, I start by placing strips of pie dough parallel across the pie. Then I peel back every other strip and lay a strip of pastry dough going across. Replace the peeled back strip on top of the dissecting strip to make a basket weave pattern. Then peel back the set of strips you did not before and lay another pastry strip. Alternate the process all the way across the pie. Trim the edges of the latticework to fit the pie. Cover pie crust EDGE ONLY with Crust Protectors (Use foil to make a small. loose tent if you don’t have any).

Bake at 425° F, about 40-45 minutes.

Yield: One, 9-inch pie

NOTE: I usually get two pies from this recipe by adding a few extra nectarines.

Let the pie cool before serving. When pie is cooled through, cover and store in refrigerator.

5 from 1 reviews
Non-Soggy Pie Crust
 
Non-Soggy Pie Crust - perfect for anything you use pie crust for.
from:
Type: Pastry
Serves: 3 Crusts
Ingredients:
  • Non-Soggy Pie Crust
  • 2 1/2-Cups Flour
  • 1-Cup Crisco
  • 1 Egg
  • Milk
  • Dash of Salt
Directions:
  1. Put Egg in a measuring cup.
  2. Add Milk to the egg to make 3/4 cups, and blend.
  3. Combine Shortening, Flour, and Salt in a bowl until it is the consistency of corn meal.
  4. Add milk and egg mixture, blend.
  5. Separate dough into three balls and chill in the refrigerator until ready to use.
  6. Roll out on a floured board with a floured rolling pin.
3.5.3208

5 from 1 reviews
Fresh Nectarine Pie With Lattice Top Pie Crust
 
Prep time
Cook time
Total time
 
A delicious summer pie filled with the fresh flavor of nectarine.
from:
Type: Dessert
Serves: 1 - 9" Pie
Ingredients:
  • 1 Pie Crust, plain (See my Non-Soggy Pie Crust recipe)
  • 4-Cups Fresh Nectarines (about a dozen), sliced
  • 3/4 Cups Sugar
  • 1/4 Cup Flour
  • 1/4 tsp. Salt
  • 1/4 tsp. Nutmeg, ground
  • 1/2 Cup Sour Cream
  • 1 Egg, slightly beaten
Directions:
  1. Preheat oven to 425° F

    Prepare Nectarines:
  2. Bring a pot of water to a boil.
  3. Rinse nectarines and use a paring knife to slice an "X" in the bottom of the fruit.
  4. Drop the "X'd" nectarines into boiling water for 3-minutes; remove promptly.
  5. You will see how the "X" has swelled slightly. Allow the fruit to cool enough to be able to handle them.
  6. Starting from the "X", peel the nectarines.
  7. Using the paring knife, cut nectarines from the outside to the pit.
  8. Do this all the way around the nectarine making thin slices. Then you can start pulling the slices away from the pit.
  9. Let nectarines stand for at least 15-20 minutes. They will release juice.

    Making the Pie Filling:
  10. In a large bowl, blend Sour Cream and Egg.
  11. In a separate bowl, mix Sugar, Flour, Salt, and Nutmeg.
  12. Stir dry ingredients into sour cream mixture.
  13. Drain juice from nectarines, add to the sour cream blend, and combine.
  14. Line pie pan with pastry; prick the bottom and sides with a fork for venting. Cut remaining pastry into thin strips for making a lattice top for the pie.

    Putting the Pie together & Making the Lattice Top:
  15. Pour pie filling into pastry shell.
  16. To make the lattice top, I start by placing strips of pie dough parallel across the pie.
  17. Then I peel back every other strip and lay a strip of pastry dough going across.
  18. Replace the peeled back strip on top of the dissecting strip to make a basket weave pattern.
  19. Then peel back the set of strips you did not before, and lay another pastry strip.
  20. Alternate the process all the way across the pie.
  21. Trim the edges of the latticework to fit the pie.
  22. Cover pie crust EDGE ONLY with Crust Protectors (Use foil to make a small. loose tent if you don't have any).
  23. Bake at 425° F, about 40-45 minutes.
3.5.3208

 

 

And now for a little more confession… As you can see, I didn’t use my Crust Protectors. I baked this at Luke’s house and didn’t have them with me. It was late, and I didn’t think to use foil. I also took the lazy way and used store bought pie dough—don’t hate me, please.

Oh well, the pie still tasted AMAZING! Fresh Nectarine Pie is a perfect dessert for Summer/Fall, so refreshing and delicious. It makes a yummy breakfast too.

What is your favorite Birthday Dessert?

Do you have any special pies that you make?

 

...

...

 

...

Share using our Hashtag!

 

Leave me a comment… I’d love to hear from you!

...

~Lorelai

 

Sign up today, and don't miss anything! Enjoy EXCLUSIVES, FREEBIES, and FUN.

 

...

 

Contact Lorelai at Lorelai@LifeWithLorelai.com

     

Funny Flub-ups! – The Caramel Sticky Buns Escapade

Meet Kirk, my son, who is now 20-years-old, 6 ft. 7 in. (and still growing), wears a size 17 shoe (Yikes, right?), and is heading into his senior year at college with a double major in Economics and Psychology, and a basketball scholarship. Now, this picture was taken about 2 1/2 years ago, and our story takes place about 3 years ahead of that…

My household erupted in hilarity one morning when Kirk decided to bake up some caramel sticky rolls. So sweet of him. Now granted, he was not baking them from scratch, but rather pulling the tube of buns out of the refrigerator that I had purchased from the grocery store the day before.

Kirk was unsure how to open the can of rolls (He was 15…and male…and we all know men don’t read instructions – they already know it all). So, instead of pulling the paper off the can and tapping it gently against the counter to make the tubing pop open, he took a pair of scissors and cut the metal ends off.

And get thisHe tried to push the (okay, I’m laughing so hard I can hardly write)…push the rolls out of the tube from one side to the other. HA! Of course, this did not work well. But eventually, the rolls were rescued, baked, and eaten–every scrumpdillyicious bite! We had a great family laugh to begin our long Labor Day weekend.

Being the ever-compassionate blogger that I am, I would not want you to experience such an embarrassing moment. So, here is a recipe for a homemade batch of Caramel Sticky Buns… (No tube required)!

Caramel Sticky Buns

5 from 1 reviews
Funny Flub-ups! - The Caramel Sticky Buns Escapade
 
Prep time
Cook time
Total time
 
Ooey-Gooey, warm, and delicious... Caramel Sticky Buns!
from:
Type: Breakfast
Cuisine: Baked Goods
Ingredients:
  • Dough:
  • 1/4 cup warm water (105° to 115°)
  • 1 (1/4-ounce) package active dry yeast
  • 1/3 cup sugar
  • 3/4 cup milk
  • 4 Tbsp. unsalted butter, plus more for greasing
  • 3 large egg yolks
  • 1 Tbsp. finely grated orange zest
  • 1 1/4 teaspoon. salt
  • 4 to 4 1/4 cups all-purpose flour, plus more for dusting
  • Filling:
  • 1/2 cup firmly packed light brown sugar
  • 1 Tbsp. ground cinnamon
  • 4 Tbsp. unsalted butter
  • Topping:
  • 3/4 cup firmly packed light brown sugar
  • 4 Tbsp. unsalted butter
  • 3 Tbsp. honey
  • 1 Tbsp. light corn syrup
  • 1 1/2 cups (6 ounces) coarsely chopped pecans
Directions:
  1. Make the dough. In the bowl of an electric mixer, combine warm water, yeast and 1 tsp. sugar. Stir to dissolve and let sit until foamy, about 5 minutes.
  2. Add milk, butter, remaining sugar, egg yolks, orange zest, salt and 3 cups flour. Mix on low speed until blended. Switch to a dough hook and then, again on low speed, slowly incorporate the remaining 1 cup of flour. Increase speed to medium, kneading dough until smooth and slightly sticky (adding a little more flour if too wet), 3 to 5 minutes. Shape the dough into a ball and place in a large, buttered bowl. Turn dough over in bowl to coat with the butter from the bowl. Cover the bowl with plastic wrap. Let rise in a warm place until doubled in volume, about 1 hour (or 2 hours if not in an entirely warm place). After the dough has risen, punch down. Turn out onto a lightly floured cutting board and let sit 20 minutes.
  3. Make the filling. Combine brown sugar and cinnamon in a small bowl. Melt butter; keep separate.
  4. Roll dough out into a 12" x 18" rectangle. Brush with melted butter and sprinkle with cinnamon-sugar mixture. Starting with the long side, roll dough into a cylinder. Place seam side down on a flat surface and cut crosswise into 15 slices.
  5. Make the topping. In a 1-quart saucepan, combine brown sugar, butter, honey and corn syrup over low heat; stir until sugar and butter are melted. Pour mixture into a greased 9" x 13" pan and sprinkle pecans on top.
  6. Place dough slices, flat side down, on top of prepared topping. Crowd them so they touch. Cover with plastic wrap, leaving room for the buns to rise, and refrigerate overnight.
  7. Remove the rolls from the refrigerator and let stand at room temperature while the oven pre-heats. Preheat oven to 375°. Bake buns until golden, 30 to 35 minutes. Remove pan from oven and immediately (and carefully as not to spill hot topping on your toes!) invert onto a serving tray or baking dish. Let buns cool slightly and serve warm.
3.2.2885

On another NOTE: I am doing a few Link Parties/Blog Hops this weekend… Check out the fun at:


Follow me on

I would love to hear from youleave me a Comment.

~Lorelai

 

...

...

 

...

Share using our Hashtag!

 

Leave me a comment… I’d love to hear from you!

...

~Lorelai

 

Sign up today, and don't miss anything! Enjoy EXCLUSIVES, FREEBIES, and FUN.

 

...

 

Contact Lorelai at Lorelai@LifeWithLorelai.com

     

Update: Peach Cobbler

So, here is the Peach Cobbler! If you could only smell the delicious peachy-ness that makes your mouth water in anticipation.

The fresh peaches worked just beautifully without any need for changing the recipe. Once the peaches were sliced, I left them to sit for a bit before preparing the cobbler, they created plenty of juice on there own.

I did not however, have enough fresh peaches, so I used what I had and supplemented with a smaller 15-oz. can of sliced peaches. Here is what the cobbler looked like prior to baking…

My family was so happy, and there tummies were stuffed with yummy good stuff! Make this simple dessert for your family and let me know how much they love it.

Suggestion: Change the fruits for different flavors. Pear, raspberry, boysenberry, apple, your imagination is the limit!

**See original post, No Pits Here… Peach Cobbler!

I would love to hear from you…leave me a COMMENT.

 

...

...

 

...

Share using our Hashtag!

 

Leave me a comment… I’d love to hear from you!

...

~Lorelai

 

Sign up today, and don't miss anything! Enjoy EXCLUSIVES, FREEBIES, and FUN.

 

...

 

Contact Lorelai at Lorelai@LifeWithLorelai.com

     

No Pits Here… Peach Cobbler!

No pits here! Luke’s neighbors just left for a three-week vacation to Europe…lucky dogs. But that’s okay, no jealousy here. We received access to their peach tree, full of sweet smelling, fuzzy, ripe peaches. YUM!

On schedule for today is baking my grandmother’s Peach Cobbler. This quick and easy recipe is warm and full of gooey deliciousness. It brings back memories of being on the farm in Mississippi with grandma sitting in her rocking chair peeling and slicing peaches. The aromas of fresh cobbler baking in the oven. Makes my mouth water just thinking about it.

My favorite aunt shared this recipe with me. It was her “Moma’s” recipe.

Moma’s Peach Cobbler

1- stick Butter
1-cup Sugar
1-cup Self-Rising Flour
1-cup Milk
1- 29-oz. can Sliced Peaches

Preheat oven to 375°

Melt Butter in a 9×13 Pyrex dish. In a separate bowl, mix Sugar, Self-Rising Flour, and Milk, combine well. Pour mixture in pan with butter, no need to mix. Pour the Peaches over the top (Juices and all). Do not mix.

Bake in preheated oven for approximately 45 minutes. Dough will rise to the top and brown. Serve warm with whipped cream or ice cream.

A very good, very quick dessert.

**NOTE – I have never made this with fresh peaches, so we will see how this goes. I know grandma did, but I don’t know if she needed to add some peach juice or other liquid to the recipe when she did it. I’ll keep you posted!

**NEWS: Update: Peach Cobbler

I would love to hear from you…leave me a COMMENT.

 

...

...

 

...

Share using our Hashtag!

 

Leave me a comment… I’d love to hear from you!

...

~Lorelai

 

Sign up today, and don't miss anything! Enjoy EXCLUSIVES, FREEBIES, and FUN.

 

...

 

Contact Lorelai at Lorelai@LifeWithLorelai.com