Fairy Biscuit Cinnamon Rolls

1 c. sugar
2 1/2 c. warm water
2 Tbs. yeast
Dissolve sugar and yeast in warm water and let rise a few minutes.

1 c. melted butter (or magrarine)
1 tsp. baking powder
2 tsp. salt
2 eggs
Mix butter, baking powder, salt and eggs in to the yeast mixture.
Add 6 cups of flour to the mixture. Let batter stand 10-20 minutes.
Roll out dough about 3/8 inch thick rectangle and sprinkle with:

1 Tbs. + 1 tsp. cinnamon
1 1/2-2 c. brown sugar
(1 container of apple cinnamon yogurt--optional, I didn't use it)
Roll dough into a tight log and slice into about 1 1/2 inch wide slices. (I use thin string or dental floss to cut the slices) Place on greased cookie sheet and bake at 400* for 15 minutes.

After removing from the oven and while still hot, ice with:
1 c. powdered sugar
1 Tbs. milk
1/2 tsp. vanilla

This recipe makes a LOT! I cut mine in half and still had several left over!

Penne Rustica

Gratinata Sauce:
1 T. butter
1 T. chopped garlic
1/2 T. chopped rosemary
1/2 c. chicken broth
1/2 T. Dijon Mustard
1/2 t. salt
1/8 t. cayenne
4 c. heavy cream

Saute butter, garlic and rosemary until garlic begins to brown. Add chicken broth and reduce by one-third. Add remaining ingredients and reduce by half of original volume.

Penne Rustica:
1 piece of bacon
2-3 oz butter
1/2 T. green onions, chopped
1/2 pkg. raw shrimp (peeled and deveined)
6 oz. grilled chicken breast, sliced
1 small pinch salt and pepper
2 1/4 c. gratinata sauce
1/2 c. parmesan cheese (divided)
1 pound dry pre-cooked penne pasta
1 1/2 T. pimientos
1/4 t. paprika
6-8 sprigs of fresh rosemary

Grill chicken breast. Boil Penne. Saute bacon (or pancetta) until it begins to brown. Add butter, green onions, and shrimp. Cook until shrimp are evenly pink but still translucent. Add chicken, salt, and pepper. Mix thoroghly. Add gratinata sauce and 1/2 c. parmesan cheese and simmer until sauce thickens. Combine shrimp/chicken mixture with precooked pasta. Place this mixture into single serving dishes or one large casserole dish. Top with remaining cheese and pimientos and sprinkle with paprika. Bake at 475* for 10-15 minutes. Remove and garnish with fresh rosemary spring.