I’m a working mother now, and most of the time I’m looking for a quick, easy meal. On my days off, to soothe my guilt feelings, I like to fix something special, but I still don’t want to have to spend too much time in the kitchen. The receipe for this month fills both needs for breakfast.
It’s quick because of the use of a mix and special because it’s home baked, very tasty and pretty to look at. It gives you. a feeling of accomplishment without really trying. Give it a whirl.
Apricot Sweet Rolls (Makes 1 doz. rolls) 1½ tbsp. Oleo, 3/4 cup brown sugar, 1/4 tsp. cinnamon, 2 cups Buscuit Mix, 1/3 cup evaporated milk, 1/3 cup water, 1½ cup sweetened Apricot (canned).
Melt oleo in 8 or 9 inch round cake pan, mix sugar and cinnamon together and sprinkle over batter. In a bowl mix Biscuit Mix, milk and water together with a fork. Turn out on a lightly floured board. Knead 8 or 10 times with floured hands. Roll into an 8 X 12 inch sheet. Drain the apricots and place on top of dough sheet. Roll up like jelly roll, starting at wide side. Cut into 1 inch slices. Place on sugar in pan. Bake in 400 degree oven 30 minutes.
Originally published in The Paper, September 1970.
Read this article in the original newspaper issue.
Original source: SD_Times1970_09.pdf, printed page(s) 6.
