Z Good Life

guest blogger

Hi! It's me, Summer! First of all, I love blogs. I read my mom's every day. I also read other blogs. (Especially yours, Renee!) Anyway, I bug my mom to do a new post, like, every day. So she said, "How about you just do a post?" So I did. Here I am. Today I'm going to share about my awesome banana blueberry muffins:

They look yummy, don't they? If you don't believe me, I have proof. A couple days ago, I told my Math teacher about my cooking talent. He asked me if I could bring in a muffin, and I couldn't say no! So the next day I gave one to him and these were his exact words:

"Oh, my goodness! This is so good! How did you make it?" I didn't tell him, of course, nor will I tell you! My recipe is too awesomely secret!

(Side note from guest blogger's mother: Bet you can find the recipe if you look online for a recipe for nonfat banana chocolate chip muffins.)

guest blogger!

Dear blog readers, I'm pleased to introduce my mother-in-law, Linda! Isn't she darling?! She so kindly typed out the scone mix cinnamon roll recipe for all of us.

 

My mother came up with this method of making cinnamon rolls because she didn't do yeast breads. (My grandma - "Grossmutter" - did those.) So instead, mother made these and we had them every single Sunday morning before church. You could count on it, and we did! She used to make them with Bisquick, adding sugar to the mix, but when the scone mix came out, she switched. Just tasted better.

OK - Here's my stab at the cinnamon rolls:

Grandma Dot's Cinnamon Rolls

1 pkg Fisher Scone Mix (follow directions on the package to mix it up)
Flour your bread board and knead the dough a few times.
Roll out the dough to about a 16 - 18" circle
Melt 1 stick of butter
Pour half of it on the rolled out dough (save the other half)
Sprinkle the dough with sugar (and/or brown sugar - Summer's favorite)
Sprinkle with cinnamon
Add raisins and/or chopped pecans or walnuts, if desired
Start at one side and roll up the dough to make a long roll
Cut the rolled up dough into about 1" wide pieces
Place them in a 9" or 9 1/2" deep dish glass pie pan which has the rest of the
melted butter and a bunch of brown sugar in it - I never know how much
brown sugar I'm putting in - enough to cover the butter - maybe about
3/4 cup or so.
All the pieces will fit in - just squish them together.
Bake at 400 for about 20 minutes - maybe a little longer. Until the tops are brown -
it takes more time than the Scone mix package says because of those rolls in the center.
Summer likes the ones in the center to be gooey - but I like them done!
Remove from the oven and immediately place a plate over the top.
Invert the rolls onto the plate and carefully remove the pie pan.
Use a knife or spatula and scoop out all that wonderful melted sugar and spread around the top of the rolls.
Best eaten while warm, of course.
Enjoy!

      ~In loving memory of Grandma Dot~