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In Gray Court, South Carolina, Cecille Rumph turns ordinary refrigerated biscuits into easy cinnamon rolls. “I press raisins into the top of each biscuit and sprinkle with cinnamon before baking,” she notes. “When the rolls cool a bit, I drizzle them with icing made from powdered sugar and a little milk. Our son can’t tell the difference between these and more expensive refrigerated cinnamon rolls.”
“Instead of flour, I mix a can of cream of mushroom soup with pan drippings and a little water…
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A sprinkling of aniseed is the key to mouth-watering rhubarb pie and sauce at the home of…
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