Good Eats

This past weekend, we ate well. I tried some new recipes, and one was such a hit that I just had to share it. We had sort-of homemade sweet rolls as a side to our Mediterranean Chicken Packets on the grill and Greek Salad on Saturday night. The recipe is adapted from one in the Jan./Feb. 2008 issue of Cooking Light.

Lime Cardamom Sweet Rolls

Rolls:

1 box mix of Hot Sweet Rolls from the grocery store

Filling:

1/2 c. packed brown sugar
1 T. grated lime rind
3/4 t. ground cardamom
Dab of butter

Prepare sweet rolls as directed on package, using the crescent roll version. After cutting dough into triangles, mix up the filling and crumble on top of each triangle. Roll each into a crescent, then brush with melted butter. Sprinkle any leftover filling on top, then bake as directed on the box.

We forgot to make the glaze, but I'm going to try it next time. The glaze calls for combining 1 c. powdered sugar and 3 T. lime juice.

Without Dad's mom alive any more to give lessons on her Finnish Cardamom Christmas Bread, experimenting I go. Our local bakeries don't make Christmas bread, so I've had to find other ways to get that cardamom taste without the hassle of making the bread.