The 7:20-a.m. Sportscast w/Jim Field.

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The area’s top news at 7:06-a.m., w/KJAN News Director Ric Hanson

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w/Kate Olson.

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LaVon Eblen visits with Pam Scoles, Cass County Master Gardeners Treasurer, about the garden bud trip.

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Jim Field visits with Cass County ISU Extension Program Director and master gardener Kate Olson about the master gardener webinar series and the summer bus trip.

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More area and State news from KJAN News Director Ric Hanson.

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The 7:20-a.m. Sportscast w/Jim Field.

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The area’s top news at 7:07-a.m., w/KJAN News Director Ric Hanson

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Lavon and Miss NiNi talk about making Caramel Rolls.

“Slick as a Whistle” Caramel Rolls—adapted from thefarmersbetterhalf.blogspot.com

Ingredients:

• 1 package frozen cinnamon rolls (12 rolls in a package but will only use 4 for this recipe)
• 6 T. butter
• ½ c. ice cream (I used Vanilla Bean.)
• ¾ c. brown sugar
• ¾ c. white sugar
• Optional: ½ c. chopped or halved pecans

Method:

Spray an 8 x 8-inch baking pan with nonstick spray. Place 4 frozen rolls in pan.

In a small heavy-bottomed saucepan, melt together butter, ice cream, and sugars. Boil for 1 minute. Stir in optional pecans. Pour over rolls. Spray one side of a piece of plastic wrap with nonstick spray. Place spray side down over pan. Allow rolls to proof according to method chosen on back of frozen cinnamon roll bag.

Preheat oven to 350 degrees Fahrenheit. Bake for about 20 minutes or until lightly brown. If using an Insta-Read thermometer, temperature should register 195-200 degrees when inserted into the rolls in the middle of the pan. Remove pan from oven. Allow to rest for about 10 minutes. Place a cookie sheet or sheet of waxed paper or parchment paper on the counter to catch excess caramel drips when rolls are cooling. Put cooling rack on this. Invert pan on to cooling rack. Allow rolls to cool.

Yields: 4 caramel rolls

Miss NiNi

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Lavon and Miss NiNi talk about making an omelette in a bag.

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