TOPPING
1/2 cup sliced almonds
1/3 cup sugar
2 tbsp butter
2 tbsp light corn syrup
1 tsp grated lemon peel
1 tbsp lemon juice
ROLLS
1/3 cup sugar
1/2 tsp nutmeg
8 oz can pillsbury refrigerated crescent, dinner rolls
GLAZE
1/3 cup powdered sugar
1/4 tsp almond extract
1 tsp up to ...
2 tsp milk
Directions
Heat oven to 350 degrees. Grease 9 or 8" round cake pan. Sprinkle
almonds in pan. In small saucepan, combine remaining topping
ingredients; bring to a boil. Reduce heat; simmer 4 minutes, stirring
occasionally. Pour mixture over almonds. In small bowl, combine 1/3
c sugar and nutmeg; mix well. Separate dough into 2 long rectangles.
Overlap long sides; firmly press perforations and edges to seal. Roll
or press out to for 14 x 8" rectangle. Sprinkle sugar mixture evenly
over dough. Starting at longer side, roll up. Firmly pinch edge and
ends to seal. Cut into 1" slices; place, cut side down, over topping.
Bake for 20 to 25 minutes or until golden brown. Invert onto serving
plate. In small bowl, combine powdered sugar, almond extract and
enough milk for desired drizzling consistency; blend until smooth.
Drizzle over rolls. Serve warm.
Servings: 14 servings
Almond Nutmeg Sticky Rolls Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Nut
The History of Recipes
We can trace the history of meal recipes far back into antiquity, certainly as far as early Egypt, and quite possibly further than that. In practice though, mostly, these ancient recipes were just very basic hieroglyphic recipes for preparing meals.
In fact, the oldest recipe found, according to historians is a collection of stone tablets in the Sumerian language which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel blissful and exhilarated. Later on, in Roman times around 25BC a roman called Apicius wrote some scripts detailing recipes prepared by wealthy roman citizens. He describes how the meals were divided into hors d`oeuvre, entrees and dessert, something that is very familiar to us today. He also tells us how the ancient cooks made use of many different aromatic flavours, including a few that will be familiar to modern cooks like thyme, fennel and dill. Later on, we find a couple of cookery books which were published in the fourteenth century : one book entitled `Forme of Cury`, and another, similary named `Curye on Inglish`. The titles are a little misleading though, these are nothing to do with the indian food that appears on menues today, but rather accounts of the types of food prepared by the chefs of the rich people of those days. Later on in the 1400s, people returning from the crusades brought back a variety of foods and herbs from the Middle-East, including spices like coriander, parsley, basil and rosemary. The introduction of these new tastes prompted a surge in recipe manuscripts, some of which still exist in private libraries. The introduction of the TV gave us TV cooks and the demand for the accompanying recipe books. And that neatly brings us to the present day and the invention of computers and the internet, allowing us all to search through massive numbers of recipes like those on sites such as the one you are reading now. |
We hope you enjoy this Almond Nutmeg Sticky Rolls recipe.
