Macaroon Breakfast Rolls

This surprising combination would be perfect served with a nice fruit salad at your next brunch!

1c Warm Milk
1/4c Thrive Brown Sugar
1 Packet Yeast
3c Thrive Flour (White, Whole Wheat or a Combination)
1T Thrive Egg Powder
1/2t Salt
1/2c Butter or Coconut Oil, melted and cooled slightly

Dissolve sugar and yeast in warm water and set aside to proof for 5 minutes. While yeast is proofing, melt the butter or oil and allow to rest on counter. Combine flour, egg powder and salt. Add milk mixutre and oil or butter and stir. When the dough becomes too thick to mix, turn it out onto a floured counter and knead for 5 minutes. Cover with a damp towel to rest. Preheat oven to 350.

2c Thrive Macaroon Cookie Mix
1/4c Hot Water

Combine cookie mix and water and mix well. The mixture should be fairly moist - add additional hot water if necessary. Allow mixture to rest for 5 minutes.

Roll out the dough to make a long rectangle. Spread the macaroon cookie mixture, leaving about 1" dry all the way around the dough. Sprinkle cookie mix with toppings if you would like to - white chocolate chips, cinnamon, chopped nuts or even sprinkles would all be nice additions. Roll dough to make a long round, then slice into 1-1/2" rounds. Place is greased baking dish and bake at 350 for 30 minutes or until golden brown.

And the winner of the Tropical Morning Muffins Giveaway is....MamaKaren!!! Congrats!! I'll be getting in touch with you soon to get you your prize!!

Simple Crepes with Apple Pie Filling

Don't let these delicate little pancakes intimidate you - they aren't nearly as complicated as they look!

1c Thrive White Flour
2T Thrive Whole Egg Flour
1T Thrive Butter Powder
1T Thrive Sugar (optional)
3T Thrive Instant Milk Powder
1-1/4c Water
Butter

Combine all ingredients and whisk until smooth. The batter should be thin - add additional water if it is too thick. Heat a small skillet over medium high heat until a drop of water sizzles quickly. Melt a small amount of butter in the skillet, then add the batter, slightly less than a quarter of a cup at a time, and turn the pan quickly to spread out the batter into a round pancake shape. Cook until the edges are lightly brown, then flip and cook another 30 seconds. Add more butter every before every second crepe as necessary to prevent them from sticking. Cover the cooked crepes with a damp paper towel to prevent them from drying out. Makes 8-10 crepes. Your cooked crepes can be refrigerated for 3-4 days in a ziploc bag.

Apple Pie Crepe Filling

2c Thrive Apple Chips or Slices
1/2c Water
2T Thrive Brown Sugar
1T Butter 
1t Ground Cinnamon

Combine apples and water in saucepan and simmer until tender. Stir in butter, sugar and cinnamon and simmer, stirring frequently, for 5 minutes. Serve filling in warm crepes.

Gooseberry Cobbler with Strawberries and Crumble Topping

A couple of days ago we visited the Happy Apple Farm down in Penrose, CO, and picked about three pounds of gooseberries. I haven't had them since I was a kid, and eating berries right off the bush brought back some great memories of playing at our family cabin where gooseberries grow wild in the forest. They are sour little things, but oh so yummy and they cook up perfectly sweet with a little bit of sugar and some Thrive freeze dried strawberries!

 

Unbaked Cobbler

For Filling:
1c Thrive Freeze Dried Strawberries
3c Fresh Gooseberries, washed with stems removed
1/3c Thrive White Sugar
1/4c Water

For Crust:
1/2c Butter, melted
1c Thrive Whole Wheat Flour
1c Thrive White Sugar
1c Milk (fresh or Thrive Instant Milk, prepared)
1/8t Salt
2t Baking Powder

For Topping:
3T Thrive Whole Wheat Flour
3T Thrive Brown Sugar
1/4c Thrive Oats
3T Butter, softened
1/4c Pecan Pieces (optional)

Preheat oven to 400 degrees. In a medium sauce pan, combine gooseberries, strawberries, sugar and water. Simmer over medium heat, stirring occasionally, until berries start to break down, about 10 minutes. Mash mixture slightly with a fork, then turn off heat and set aside.

While the berry mixture is cooking, make the crust layer. Pour melted butter into a 9" pie plate. Combine flour, sugar, milk, salt and baking powder and pour on top of butter. Do no stir.

To make the topping, combine flour, brown sugar, oats, butter and pecan pieces until a crumbly mixture forms.

Once berry filling is done, pour on top of crust mixture. Do not stir. Top with crumble mixture and bake at 400 degrees for 25 to 30 minutes or until topping is golden brown. Serve warm. For extra deliciousness, top with vanilla ice cream or a nice dollop of Cool Whip.