Cinnamon Roll Murder (Hannah Swensen, #15)(78)

Once the biscuits are on the baking sheet (or sheets if you decided to use two) you can wet your fingers with a little water and shape them if you like. (I leave mine slightly irregular so everyone knows they’re homemade.)



Sprinkle the tops of the biscuits with shredded cheese.



Bake the biscuits at 425 degrees F. for 12 to14 minutes, or until they’re golden brown on top. For 2 sheets of smaller biscuits, reduce the baking time to 10 to 12 minutes. They’re done when they’re golden brown on top.



Cool the biscuits for at least five minutes on the cookie sheet, and then remove them to a wire rack. Let them cool for at least another 2 minutes before you serve them. (I place mine in a towel-lined basket so they stay warm.)





Yield: Makes 12 large Cheese and Green Chiles Biscuits, or 18 to 24 smaller biscuits that are equally delicious.



Hannah’s 3rd Note: When I make these for Mike, he really likes them with diced Jalapenos instead of green chiles. He takes the leftovers home and eats them for breakfast. He says eating something spicy for breakfast really perks him up. He’s the only man I know who carries around a bottle of “Slap Ya Mama “Cajun pepper sauce in his Winnetka County cruiser to sprinkle on his scrambled eggs when he goes out for breakfast.



Hannah’s 4th Note: If there are any leftovers that Mike doesn’t get, they’re wonderful to use for sandwiches. Just split them in half lengthwise, slather them with mayonnaise, and put some sliced lunchmeat in the center. Cheese and Green Chiles Biscuits will make an ordinary sandwich into a special treat.





CARROT SLAW

Preheat the oven to 325 degrees F., rack in the middle position.





The Carrot Slaw Topping:





? cup chopped pecans

1 egg white

? cup white (granulated) sugar

? cup melted butter (? stick, 2 ounces, pound)





Hannah’s 1st Note: You’ll start the Carrot Slaw topping first. It takes the most time, from 30 to 35 minutes, but 25 minutes of that is baking time. Once your pecan pieces are in the oven, you can start in on the slaw. However, if you know you’ll be pressed for time, you can always buy candied pecans and chop them up to use for the topping.



Spray a pie tin or an 8-inch square pan with Pam or another nonstick cooking spray. Sprinkle in the chopped pecans. Toast them at 325 degrees F. for 5 minutes.



While the pecans are toasting, beat the egg white with a whisk or a hand mixer until it’s stiff but not dry. Fold in the sugar and then fold in the toasted pecan pieces when they come out of the oven.



Pour the melted butter in the bottom of your pan. Fold the pecan mixture into the melted butter with a wooden spoon or spatula.



Bake at 325 degrees F., uncovered, for 10 minutes. Stir.



Bake another 10 minutes. Stir.



Bake an additional 10 minutes. Stir.



Remove the pan from the oven and spread the contents out on wax paper.



Hannah’s 2nd Note: Careful! This is very hot!



Let the pecan pieces cool for at least two minutes, and then separate them into small chunks with a wooden spoon or a wooden spatula. Leave them on the counter to cool completely. Your yummy topping is finished.



The Slaw:





2 cups frozen petite peas (I used Green Giant Baby Sweet Peas)

3 cups peeled and shredded carrots

? cup finely chopped green onion (You can use up to 2 inches of the stem.)

cup fresh parsley, finely chopped (optional)

teaspoon nutmeg (freshly grated is best, of course)

? teaspoon salt

? teaspoon ground black pepper (Of course freshly ground is best.)





Hannah’s 3rd Note: If you want to save time, buy the baby carrots that are already peeled and shred them in your food processor with the shredding blade. It’s faster than doing it all by hand.



Cook the frozen peas according to the package directions, BUT give them a minute or two less than it suggests on the package. Overcooked peas are not good in this slaw. Once the peas have been cooked, drain them quickly and place them in ice water to cool down.



Measure out 3 cups of shredded carrots, and place them in a large mixing bowl.



Sprinkle in the finely chopped green onions and the finely chopped parsley (if you decided to use it).



Add the nutmeg, salt and the pepper and mix it all up.



Hannah’s 4th Note: No, we didn’t forget the peas that are chilling out in that bowl of ice water. We’re just not quite ready for them yet.





The Dressing:





? cup white (granulated) sugar

? cup mayonnaise (I use Hellmann’s—it’s called Best Foods west of the Rockies—you can use any brand you like, but don’t use salad dressing!)

1 Tablespoon cider vinegar (I used champagne vine- gar once, and it was great! Just plain vinegar will also work.)





Take out a smaller bowl or a quart measuring cup to hold your Carrot Slaw dressing.



Combine the sugar, mayonnaise, and vinegar. Mix it with a rubber spatula or whisk it until it’s smooth.