It's taken me a couple of months to finally get around to it, but last Saturday's dessert of New Jersey Crumb Buns came from a roll of the Dungeons & Dragons dice. (This is the gimmick I use to force me to pull out some saved recipe magazine and see what I might make from it that I'd not tried before.) This sweet take on a coffee cake was not so involved that it precluded making them alongside the somewhat tricky main dinner feature from that night. The verdict? These tasty treats were a pleasant surprise.
"New Jersey Crumb Buns," by Katie Leaird. In Cook's Country, February/March 2017, p. 20-21.
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