Sundried Tomato Brandy Pasta
This lovely but very simple dish is actually quite cozy for the winter! I made it so much when we were first married that I stopped making it for about 10 years. But it’s now back in regular rotation!
- 2 cups 35% cream
- 1 cup brandy
- 1/3 cup rehydrated
- chopped sundried
- Salt to taste
Add all ingredients to a pan and bring to a boil. Reduce heat to medium and continue to boil until mixture is reduced, thick and Carmel in color. Add salt and pepper to taste then pour over 500 grams of your favourite pasta.
For an extra boost, add cooked sausage.
Chocolate Chip Cookies
Really?? Yes. Can’t even count the times I’ve made these ones. There is not one treat that satisfies myself and our family more than a batch of fresh chocolate chip cookies. But, we go easy on the flour so that the cookies come out thin and crispy. That’s the way we like them best!
- 1 c butter softened
- 1 c brown sugar
- 1/2 c white sugar
- 2 eggs
- 2 t vanilla
- 2 c flour
- 1/2 t baking soda
- 1/2 t salt
- 2 c chocolate chips
Mix butter and sugar well. Then add eggs and vanilla. Mix well then add the next four ingredients. Bake 350 for 12 minutes.
Aunt Mary Janet’s Cinnamon Rolls
In a large bowl, place the following ingredients and mix together with your hands:
- 4 cups all-purpose flour
- 6 teaspoons baking powder
- 2 teaspoons salt
- 2 heaping tablespoons
- white sugar
Add ½ cup shortening or salted butter (at room temperature) and blend it into the flour with hands, until crumbly. Make a well in centre and add 2 cups of milk. With a fork - scrape all the flour into the milk and combine until all the flour is absorbed and the dough nicely combined.
Sprinkle a little flour on work surface and form the dough into a ball and place on the floured surface.
Sprinkle a bit of flour on the dough and on rolling pin and roll out until about ½ inch thickness.
Use butter or soft margarine and spread some all over the surface of the rolled- out dough - just like spreading peanut butter on the surface of a slice of bread.
Now sprinkle with brown sugar - probably more than a cup - maybe a cup and a half until it is spread out over the entire surface, right to the edges. Now sprinkle cinnamon over the complete surface - don't be shy. Roll up the dough like a jelly roll from the longest side.
With a serrated bread knife cut off both ends of the roll (these pieces can be baked later). Cut into slices about ¾ inch thick and place on the cookie sheet.
I use a stoneware 9x13-inch pan, as I find the buns scorch easily in a metal pan. Perhaps use a lower temperature if using a metal pan or even double up your metal pans and this will help the bottom from scorching. Makes about 15 cinnamon rolls.
Bake at 425 F for 18 minutes.
While the buns are baking, make the frosting/ glaze:
Mix together: 3 tablespoons soft salted butter or margarine; 2 teaspoons vanilla, about 2 cups icing sugar, and a little bit of milk - stir and if too thick add a bit more milk until consistency is similarto peanut butter.
Spread over warm cinnamon rolls. Delicious!