When I was about 10, I was real hungry for money. I wasn’t greedy but I had equipment I wanted and needed to buy because my Girl Scout troop was going to Jamboree. I loved scouts and at that time in my young life, and I wanted everything to match. There was a flashlight in my Dad’s toolbox, and I could take it to camp, but I wanted the little green one with the Girl Scout logo on it. Also, it had a 90-degree bend right at the top and it was really comfortable in my kid-sized hand.
So I did what every kid does, after a while I hounded family and friends. I made enough to get some equipment and then I let that wonderful opportunity go. But I loved the vanilla extract. To this day, vanilla is still my favorite flavor. When I hear the phrase “plain vanilla” I think, no way. Vanilla is like a smile in your food. It is pleasant, familiar and each time you taste it, you are happy again.
When baked the cream will form a delicate vanilla caramel sauce. After baking let rest a few minutes before turning out of the pan so the cream sauce is on top. Lets see what we can do.
by the seat of my pants
Vanilla Cream Sauce
1 c whipping cream
1/3 c sugar
1 T vanilla
Combine together in a 9X13 pan, stirring well. Set aside.
Vanilla Sweet Rolls
small amount of sugar
dash of vanilla
Roll dough up starting from the 13 inch side. Slice into 12 rolls.
|Vanilla Cream Rolls, ready to rise.|
Bake 350 for 30 minutes or until rolls are done.
|Vanilla Cream Rolls.|
Let rest in the pan 10 minutes, turn out onto serving tray, letting cream sauce cover rolls.
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