Vic & Gwen's Red-Hot Recipes

Hot Cross Buns

Gwen Flaming — Mon, 13 Apr 2009 04:31:45 +0000

Bierocks and Leek Soup

Gwen Flaming — Thu, 12 Mar 2009 09:50:31 +0000

Fusion Chicken Roll

Vic Flaming — Tue, 13 Jan 2009 10:00:02 +0000

Peanut Butter Cups

Gwen Flaming — Mon, 22 Dec 2008 13:00:39 +0000

Pumpkin Soup

Gwen Flaming — Thu, 14 Aug 2008 06:32:42 +0000

Welsh Cakes

Gwen Flaming — Tue, 29 Jul 2008 07:31:21 +0000

Chocolate Mint Sticks ("After Eight Dinner Mints")

Gwen Flaming — Tue, 01 Jul 2008 22:56:01 +0000

French Onion Soup

Gwen Flaming — Wed, 20 Feb 2008 04:17:12 +0000

Kid nu Gosht

Vic Flaming — Fri, 01 Feb 2008 12:08:51 +0000

Cinnamon Rolls

Gwen Flaming — Thu, 27 Dec 2007 02:06:14 +0000

One of the fondest memories I have of Christmas as a child is the fresh cinnamon rolls that my mother had ready for us each Christmas morning when we got up. Sometimes Mom put raisins in the filling, and sometimes chopped pecans. She always used a caramel sauce on the bottom of the pan in which the rolls were baked so that when she turned them onto the wire rack after baking, the caramel sauce would ooze down the sides of the rolls. Needless to say, with twelve of us, they didn't last long!

Following is my recipe for fresh cinnamon rolls. You'll note that instead of using caramel sauce on the bottom of the pan I often use a can of sweetened condensed milk which carmelizes as it bakes. This is a trick I learned from Vic's Mom. It, too, is very delicious. It is important, though, to not overbake the cinnamon rolls or the sweetened condensed milk looses it's "goo-i-ness".

Enjoy!