A house full of teens means kids are in and out all day long and weekend mornings are a peaceful time for me, because they all sleep in. Although it gives me time to sit and sip caffeine at my leisure, it also makes whipping up breakfast a bit of a challenge, as everyone seems to rise at a different hour.
To remedy the situation, I have decided to create one breakfast that everyone can still enjoy, no matter what time they make their way down the kitchen and most of the time it’s as easy as walking to freezer.
My grandmother kept Rhodes Bread Dough in her freezer and so do I. Yes, I do make bread, biscuits and rolls scratch, but I don’t always have the time and when it comes to my Saturday morning retreats “in”, Rhodes Bake N Serv is my go-to solution.
Using the frozen dinner rolls, I whipped up light and fluffy, sweet and zesty Lemon-Blueberry Cream Cheese Pastries. It took about an hour, start to finish and the fam loved them. They are delicate and can be tweaked to suit everyone’s taste buds. I was looking for rhubarb to create a delicious berry-rhubarb compote, but it simply wasn’t ready yet. I’ll save that one for later.
You can find my delectable recipe for Lemon-Blueberry Cream Cheese Pastries over at RhodesBread.com Blog, Out of the Oven.