My Dad became a pretty good cook. His Chocolate Chip Pound Cake was superb. He could also make the best pancakes around and his cream puffs were everyone’s favorite. I made cream puffs a few years ago, using Sam Austin’s recipe, but recently, I tried to find it and had to get a recipe off the internet. It was easy, but I failed to do one important thing. After mixing all the dough into a nice ball, I didn’t wait ten minutes before adding the eggs. Disaster! I tried it again yesterday and it was a flop also. My lady pointed out that I melted the butter in the cup of water in the microwave, not bringing it to a boil on the stove. I am determined to make cream puffs and will report same, but now, now you get one of my favorite desserts! If you’ve never had Peach Enchiladas, you are in for a delight, donchaknow. Here’s the nittie:
2 (8-oz.) cans refrigerated crescent rolls
2 pounds fresh, firm, ripe peaches, peeled and quartered (4 large preferred)
1 1/2 cups sugar
1 cup butter, melted
1 teaspoon ground cinnamon
1 (12-oz.) can citrus-flavored soft drink
- Preheat oven to 350°. Unroll crescent rolls; separate into triangles. Place 1 peach quarter on wide end of each triangle; roll up triangles around peaches, starting at wide end. Place, point sides down, in a lightly greased 13- x 9-inch pan.
- Stir together sugar, butter, and cinnamon, and drizzle over rolls; pour soft drink over rolls.
- Bake at 350° for 45 minutes or until golden brown and bubbly.
Note: For citrus-flavored soft drink, Mountain Dew is suggested, but out here we use SunDrop or Sprite (less caffeine)
Delicious served with Blue Bell Old Fashioned Vanilla Ice Cream.
You try this and you will be my very close friend for life, I guarantee it! After all, we all need some sunshine in our lives.