WELCOME

Welcome to Brigette.  A new follower.

SESAME SEED CHICKEN

It is still hot here in California but, there is just something in the air, especially in the morning and the early evening, that just tells you Fall is on the way.  That is how it feels to me the last few days.

We still have one big weekend left, so today I thought I would give you a recipe for your weekend celebration.  You can make this with just legs, just wings, or mix up your chicken parts.  Use whatever pieces of chicken your family likes best.

SESAME SEED CHICKEN

3 1/2 pounds of chicken (make more if for a crowd, just double the recipe)

Combine together:
1/4 cup flour
1/2 cup cornstarch
1/4 cup honey
1 tsp salt
3 tablespoons soy sauce
2 eggs
2 or 3 cloves of garlic chopped very fine
3 green onions chopped into small pieces (use all of the green)
1 1/2 to 2 tablespoons of sesame seeds

Vegetable oil for frying (deep frying)

Marinate the chicken for at least 4 hours or overnight.

Heat oil and fry the chicken until it is golden and well done.  Oil should not be hotter than 350 degrees.

Serve warm or room temperature.  Yummy for sure

PENNE WITH SHRIMP IN A CREAMY PESTO SAUCE

Hi everyone, just want you to know book sales are soaring.  Thanks to everyone who is buying or has bought one already.  I am easing into writing a daily recipe.  Here is one I have just developed and I hope you will try it soon.  It got raves at my house.

2 lbs of raw cleaned shrimp
1/4 cup chopped sun dried tomatoes
Olive oil (about 2 to three tablespoons)

FOR THE SAUCE:

3 tabls olive oil
2 to 2 1/2 cups fresh basil (packed)
1/2 cup grated cheese
2 cloves garlic
 1/4 cup walnuts (or pine nuts)
3/4 cup heavy cream
Pinch of salt (the cheese is salty) pepper to taste

1 lb of penne pasta  Cook until al dente ( salt the water)

Make your pesto, put 3 tablespoons olive oil into a blender, add the basil, blend, add the grated cheese and the garlic.  Pulse until well blended.  Add the walnuts and blend.  Slowly add the cream until it makes a nice sauce.  Should be like pancake batter, not too thin.

Cook the pasta just until al dente.

Put the olive oil into a skillet and let it get hot, lower heat a little and add the shrimp and cook just until done.  Don't overcook.  Add the sun dried tomatoes and stir for about a minute.  Remove from heat.

Drain the pasta and pour into a large serving bowl.  Add the shrimp and the sun dried tomatoes.  Toss gently.  Add the creamy pesto, toss and serve hot.

I don't think I need to add:  a glass of white wine is wonderful with this dish, also some grilled ciabatta!

Thanks for stopping in today
Ciao
Grayce

NEWS ON GRAYCE'S CUCINA ITALIANA

For those of you not able to attend a book signing you can order the book through this link"

https:www.createspace.com/3492997

or on Amazon just go to the title of the book

Thanks for your support.  I know you will love the book

Ciao
Grayce

New recipes will start soon

ON AMAZON

THE BOOK IS NOW ON AMAZON!  Just go to Amazon and type in the title.  There it is.  If you are not able to come to the book signings (Irvine TBA), Fresno 26 Sept), N Hollywood tentative 18 Sept) then order it on Amazon.

Thanks again for your support

Ciao
Grayce

IT IS READY NOW!

Finally!  Grayce's Cucina Italiana will be available on Amazon in a couple of days.  Those of you who are friends of my daughter Linda will be able to save shipping and buy direct from me at Linda's book signing.  Those of you in Irvine can buy it direct from me at the Irvine signing.  Those in Fresno at the signing.  Dates will be announced very soon for all book signings.  You will want to get your book then, those of you who can, so you can have it signed.

Thanks again for your support through this whole endeavor.

Ciao

Grayce

GOOD NEWS

Hi everyone

Last proof has been approved and the book will start printing in about 6 or 7 days.  They will be available in about 2 weeks.  Come to a book signing.  One in Irvine, one in North Hollywood and one in Fresno.

Thank you all for your patience and support.  I will starting up the blog again soon.

Ciao
Grayce

THE BOOK IS HERE!

I just got my copy of the Proof of the cookbook.  You are all going to love it.  As soon as I ok it they will put it into print.

Stay tuned!

Ciao
Grayce

BOOK

Eight days until the arrival of the hard copy of GRAYCE'S CUCINA ITALIANA.  Then less than three weeks until book signings begin.  Thank you all for your support and patience  You won't be disappointed!

Ciao
Grayce

Book

Just to let you all know, I will be having a book signing in Irvine, North Hollywood, and Fresno.  Dates to be announce.  Two in August and probably Fresno in the Fall

Ciao
Grayce

IT' S ALMOST HERE

THE BOOK IS DONE, JUST HAVE TO SEND THEM THE INDEX TOMORROW, THEN IN 8 DAYS OR SO I WILL HAVE A HARD COPY.  GET READY ALL YOU FAITHFUL FOLLOWERS.  IT WON'T BE LONG NOW.  WHEN THE BOOK IS IN MY HANDS I WILL START NEW RECIPES FOR ANOTHER BOOK.

THANK YOU FOR ALL OF YOUR SUPPORT!

CIAO
GRAYCE

ZUCCHINI IN BUTTER SAUCE

June gloom is here.  At least the days are sunny, but I am ready for full on Summer!  Great news, Linda and I are doing the cover for the cookbook on Monday.  Then off to the publisher.  Very exciting.  It has taken a long time but hopefully will be worth it all.

ZUCCHINI IN BUTTER SAUCE

8 small zucchini  (no larger than 1 1/2"around)
3 tablespoons of unsalted butter
6 or 7 sage leaves
olive oil
freshly grated Romano cheese (4 or 5 tablespoons)
salt and pepper

Cut the ends off of the zucchini and then cut the zucchini on an angle into 1" pieces.  Put two tablespoons of olive oil in a bowl with the zucchini.  Toss to coat all the pieces.  Put the zucchini on a cookie sheet and bake at 400 degrees for about 15 to 20 minutes.  Remove from the oven and set aside.  Put the butter into a skillet and heat with the sage leaves until they just start to brown.

Put the zucchini into a bowl and toss with the butter sauce.  Sprinkle the cheese over the zucchini, add the black pepper and toss all together.  Put a sprig of sage on top and serve at once.

This is a great side dish full of wonderful flavor.

Thanks for stopping in today
Ciao
Grayce

GRILLED PINEAPPLE SUNDAE

Here is a great summertime recipe for a fun dessert.  No need to fire up your oven when the temps reach the 90's.  KISS (keep it so simple) is my motto when the heat hits.  Not just the kids will love this yummy dessert.  It will score big with adults as well.

GRILLED PINEAPPLE SUNDAE

1 pineapple
1/2 gallon of vanilla ice cream
flaked coconut
brown sugar
butter

Cut the top off of the pineapple, the while holding the pineapple upright, slice the rind off of it all around.
Use a corer to get the core out and then slice it into 4 to 5 slices.  If you don't have a core maker, slice the pineapple into slices and then with a paring knife cut the core out of each slice.  You can also use a small round cookie cutter.

Make large round balls of the ice cream and roll them in the coconut.  Put them on a tray in the freezer.

Dip one side of  the pineapple slices into some melted butter and then the brown sugar.  Put onto the grill sugar side up and grill until they are warmed through.

Remove from the grill and top with the "snowball" ice cream.  Put a sprig of mint and a cherry on top of each.  If you are feeling really festive add a paper umbrella to the top.

Super delicious and oh so easy.

Thanks for stopping in today

Ciao and have a great weekend
Grayce

SWEET POTATO "FRIES"

Good morning.  Love those sweet potato fries.  Here is a recipe that is quick, easy and done on the bar-b-que.  Try them this weekend.

3 or 4 large yams
olive oil
salt and pepper
paprika

Peel the sweet potatoes and cut them lengthwise into 6 pieces.  Put them into a pot with water and boil for just 3 to 3 1/2 minutes.  Remove from the pan let dry.  In a large bowl mix about 1/4 cup of olive oil and a scant tsp of paprika.  Stir to mix.  Put the potatoes into the bowl and mix to completely cover them.  Put them on the grill horizontally so they don't fall through, and grill until cooked through.  Remove from the grill and salt and pepper them.

1 pint heavy yogurt (the greek kind)
1 tsp paprika
salt and pepper

Mix all together and use for a dip for the potatoes.

These potatoes are a great side dish for any meal.  Try them this weekend.

Thanks for stopping in today

Ciao
Grayce

SURF AND TURF BAR-B-QUE

Hi everyone, hoping to bring you lots of summer recipes in the following weeks.  My book is done and my daughter and I are working on the cover.  Hopefully it will be finished soon.  I know you won't be disappointed in GRAYCE'S CUCINA ITALIANA when it comes off of the presses.  Thank you all for being loyal followers.

SURF AND TURF BAR-B-QUE

Serves 4

16 jumbo shrimp
4 wooden skewers that have been soaked in water for at least 20 minutes (so they don't burn)
olive oil (1/4 cup)
paprika  (a couple of dashes)
garlic (2 cloves smashed)

2 filet mignons each cut into 6 chunks
4 wooden skewers soaked in water
olive oil (1/2 cup)
red wine (1./4 cup)
garlic (2 cloves smashed)
salt and pepper

12 fingerling potatoes
4 metal skewers (they will cook the potatoes faster)
8 chipolini onions
4 sprigs of fresh rosemary
butter
salt and pepper

Marinate the shrimp and the beef in separate plastic bags for about one half hour.  Put three potatoes on each skewer alternating with 2 onions on each one.  Put the potatoes in foil wrap and lay one sprig of rosemary on each, dot with butter and wrap up tightly.  Place on a hot grill.

Put three pieces of filet on each skewer and put on the grill with the potatoes.  Five minutes before they are done put 4 shrimp on each skewer and grill just until done about 4 minutes or so on each side.

Remove all from the grill, remove the potatoes, meat and shrimp onto 4 individual plates and serve.  Serve with a crisp green salad and chilled white wine or red if you prefer.

Simple, hardly any cleanup and a wonderful, healthy summer dinner.

Thanks for stopping in today

Ciao
Grayce

COOKBOOK

Just an update on the book.  I will have a proof from the publisher in about 8 days.  All is going well.  I will also have some new recipes in a few days.

Thank you to all my loyal followers.  I know you won't be disappointed.

Thanks for stopping in

Ciao
Grayce

GRILLED CHICKEN AND POLENTA SQUARES

Still waiting for that warm weather.  I think today is the day.  Anyway you look at it, we will have a great weekend, and with that weekend you want to have some good food.  So I am here this morning with just the thing for a delicious cookout.  Quick and easy and oh so good!

GRILLED CHICKEN AND POLENTA SQUARES

Using Volsugana Polenta (or make your own) make one batch
make your own - about 2 1/4 cups of water and 1 cup polenta
salt to taste

When done add 3 tablespoons of butter and 1/2 cup grated parmesan cheese, and 1/4 cup heavy cream.
Pour out onto a parchment lined board or cake pan so that when it cools you can cut it into 2" squares.

Make a marinade of 1/2 cup olive oil
1/4 red wine vinegar
salt and pepper
1/2 tsp red pepper flakes

Pour into a large plastic bag and marinate 4 chicken breast halves with the skin on for about 1/2 hour

1 pkg of sliced mushrooms
4 tablespoons butter
2 tablespoons olive oil

In a skillet cook the mushrooms until tender.  Let them brown and caramelize.  Set aside.

Put the chicken on the grill and grill over low heat until done.  While the chicken cooks, cut the polenta into 2" squares and put on the grill.  Grill on one side for about 5 minutes, turn and cook on the other side.

Remove chicken and polenta from the grill.  Spoon the mushrooms on top of the polenta squares.

A nice salad of arugula and cherry tomatoes dressed with a little olive oil, lemon juice, salt and pepper is the perfect side for this luscious dinner.  Crisp white wine would not hurt either :)

Thanks for stopping in today

Ciao
Grayce

ROUND STEAK/BALSAMIC RASPBERRY SAUCE

Brrr it is not that great out today, but we at least have a promise of 80 degree weather for the weekend and I am loving that.  So since it is going to be a great weekend weather wise I have a wonderful recipe for you to do on the barby!  We love this recipe and I think you will too!

ROUND STEAK/BALSAMIC RASPBERRY SAUCE
Serves 4

1 - 2 1/2 to 3 pound round steak
1/4 cup olive oil
1/4 cup red wine
1 cup balsamic vinegar
1/2 cup red raspberry preserves ( I make my own)
2 cups fresh raspberries (now in season in the stores)
10 little fingerling potatoes
1 1/2 cups baby carrots
12 cippolini onions peeled
1 1/2 cups cup up butternut squash
Herbs de provence
Salt and pepper

Put the veggies into a baking dish in one layer.  Pour about 1/4 cup of olive oil over all.  Add the herbes de provence and salt and pepper and toss all together.  Put into a 400 degree oven for about 45 minutes.

While the veggies are cooking prepare the meat.
In a large plastic bag put the olive oil and red wine and salt and pepper.  Shake well.  Put in the steak and let it marinate on the counter for about 20 minutes.  Have your outside grill hot.

Put the balsamic vinegar into a small sauce pan with the preserves and put over low heat until reduced by half.  Set aside.

Put the steak on the grill over medium heat and grill until done med well.  Remove from the grill, cover with foil wrap and let set for about 10 minutes.

In the meantime, reheat the balsamic sauce, when warm add the berries and cook for just about 3 minutes.

Slice the meat into about 1/2 inch slices.  Transfer in a line to a large platter.  Spoon the sauce over the meat.  Surround the meat on both sides with the vegetables.

A dish fit for a King and super simple!  Mangia!

Thanks for stopping in today

Ciao
Grayce

RISOTTO WITH ASPARAGUS AND CHICKEN

Well this is a big day.  The recipes and photos are off to the publisher.  Now the cover work will begin.  A truly exciting time.

Today I have a recipe that I have been making for years.   It started out just with asparagus, but I then added chicken one time and everyone loved it.  I like Risotto fixed most anyway, but this is really yummy.

RISOTTO WITH ASPARAGUS AND CHICKEN

6 cups of chicken stock heated
1 1/2 cups cut up chicken
about 1 lb of asparagus
6 tablespoons of butter
2 1/2 cups good arborio rice
1/2 cup dry white wine
about 1/3 cup whipping cream
1/2 cup fresh grated parmesan
salt

Use tender asparagus.  Use the most tender parts (and cut off the rest).  Cut them into 1" pieces.  Put the butter into a large saucepan and when it foams add the rice and mix well.  Stir to coat the rice then add the wine and cook until it is almost evaporated (stirring constantly).  Begin adding the chicken stock one or two ladles at a time .  Stir until absorbed.  Add one or two ladles more and stir until absorbed.  Add the cut up asparagus after about 10 minutes. Add the chicken.  Continue adding the broth and cooking for another ten minutes or so until the rice is done.  It should be tender but firm (al dente).  Add the cream and 1/2 cup of parmesan and about 5 or 6 tabls of butter.  Mix gently.  Season to taste with salt.

Serve immediately with more parmesan cheese.

Thanks for stopping in today

Ciao

Grayce

BUTTER LETTUCE SPRING SALAD

Great news!  The book goes to the publisher tomorrow.  Then my daughter Linda and I will do the cover and it should be in print in the very near future.  I know you won't be disappointed!

Here is a really refreshing, wonderful salad for these warm days coming up.  This weekend is going to be really warm.  Try it for your family then.

BUTTER LETTUCE SPRING SALAD

3 heads of butter lettuce
3 to 4 radishes
1 orange cut into segments without the skin
1 grapefruit cut into segments without the skin
1/4 cup olive oil
juice of one orange
salt and pepper

Slice the radishes on a mandoline paper thin.  Tear the lettuce into bite sized pieces.  Cut the orange and grapefruit in half and then cut out the fruit leaving the  membrane so you just have the fruit.

Mix the olive oil oil and salt and pepper.

Toss the lettuce, radishes, and fruit together.  Pour the dressing over all.  Toss gently.

This is great with grilled chicken and roasted potatoes.  Perfect for the hot weekend coming up.

Thanks for stopping in today

Ciao

Grayce

GREAT NEWS

I will be sending the book and photos to the publisher this weekend.  Will begin work on the cover the next week and then that will go to them.  As soon as that is done and I proof the book it will be ready to print.  Hang in there everyone it won't be long now.  Thanks again for all the support I have been getting from everyone.

My daughter Linda and I are going to plan a book signing in LA sometime in the summer.  I hope everyone in that area will attend and get their book that day.

More to come.

I am already compiling recipes for a new book.

Ciao

Grayce

Photos

Got several photos for the cookbook done today.  Just a few more to do.  Then off to the Publisher.  Now it is really getting exciting!

APPLE, RICOTTA FRITTATA

Hi everyone.  I hope you are all hanging in there with me.  Just a few more pictures to take and the book will FINALLY be off to the publisher.  In the meantime I have been developing a lot of new recipes for the next book.  I will begin to put them on the blog soon.

Here is a recipe that is wonderful for a weekend brunch or anytime you want to spice things up for your family.  I just made it this weekend.  Yummy!


6 servings

Heat oven to 350 degrees.  Grease a 10 inch springform pan with butter

2 tablespoons of butter
2 apples
1 tablespoon of sugar
1 tablespoon brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
8 large eggs
1 3/4 cups of ricotta cheese

Slice the apples in half and core them with a melon baller.  Cut the slices from each half (so you have whole slices of apples that lay flat, about 3 from each half of apple)

In a saucepan, melt the butter and the sugars over low heat.  Add the the cinnamon.  Cook just until it is bubbly.  Add the apple slices and cook just for about one minute.  Use a spatula to remove them.

In a bowl whip the eggs.  Add the cheese and about 1/4 tsp salt.  Add the nutmeg.  Pour into buttered pan and bake in the oven for about 20 minutes.  Remove from the oven and top with the apple slices overlapping just a bit to make a nice pattern.  Pour any juice over the top.

Bake until done, about 15 minutes more.  Remove from the oven and let it cool for about 10 minutes.
Remove the side of the springform pan and cut into slices and serve.

A little different Frittata!  Yummy!

Thanks for stopping in today

Ciao
Grayce

COOKBOOK

That's it!  All the recipes are typed.  Linda and I will be doing the photos soon and the book will be on it's way.  Thanks for staying with me.  You won't be disappointed!

Ciao
Grayce

BROCCOLINI LASAGNA WITH MUSHROOMS AND RICOTTA

Hi everyone.  I hope you have not forgotten me.  I am done typing all the recipes for the cookbook and now once the pictures are taken and the cover done it will go to the publisher.  It won't be long now I promise.  It is really heart warming to hear how many of you are waiting to get this compilation of my family recipes.  Thank you so much for your patience and loyalty.

BECHAMEL SAUCE

2 1/2 cups of whole milk
1/4 cup flour
6 to 7 tablespoons of butter
1/2 tsp salt
1/2 tsp freshly grated nutmeg

BROCCOLINI AND MUSHROOMS

2 to 3 packages of broccolini
6 tablespoons olive oil
1 onion chopped
chopped garlic 3 or 4 large cloves
a couple of pinches of hot pepper flakes
3 large portobello mushrooms cut in 1/4's and sliced

LASAGNE

1 box of lasagna noodles You will need 9 noodles
olive oil
1 15 oz container of ricotta (not the skim milk kind, the whole milk kind)

To make the bechamel bring the milk to simmer in a saucepan.  In another saucepan melt the butter and whisk in the flour.  Cook for 2 minutes or so to make a roux.  Gradually add the milk whisking all the while.  Add the salt, nutmeg and simmer.  Cook until the sauce coats a spoon.

Cut the broccolini into 1 1/2" pieces and saute in the olive oil.  Add the onion and garlic and saute all until tender. Add the hot pepper flakes.  Season with salt to taste.

In another pan add 2 tablespoons of olive oil and 2 tablespoons of butter.  Add the mushrooms and saute until tender.

Cook the lasagna in boiling salted water until just getting tender.  Drain and arrange noodles in a single layer on a sheet of parchment paper..

Lightly brush a 13x9x2 inch glass cake pan with olive oil.  Put 3 to 4 tablespoons of bechamel sauce on the bottom.  Arrange three of the noddles on the bottom of the dish.  Put 1/2 of the broccolini over the pasta, then half of the mushroom mixture.  Drop half of the ricotta with a tablespoon over the top of the mushroom layer.  Then some of the bechamel sauce.  Repeat another layer, noodles, broccolini, mushrooms, ricotta and cover with more sauce.  End with the noodles and pour the rest of the sauce over all.  Sprinkle generously with Parmesan cheese.

Bake at 350 degrees for about 45 minutes.  Let set for about 10 minutes before serving.  Cut into squares and serve with a green salad.

Thanks for stopping in today
Ciao
Grayce

LINGUINE WITH BROCCOLINI AND CLAMS

Hi everyone.  Have been steadily working on the cookbook.  Must take a break and bring you a new Pasta recipe that I made for dinner last night.  Simple and delicious.  I hope you will try it soon.

2 1/2 to 3 pounds of clams (small littleneck)
1 package of Broccolini ( Trader Joe's has it by their other packages veggies, the markets also have it)
1 lb of Linguine
Olive oil
Garlic
Red pepper flakes
White wine
Grana Padano or Parmesana Reggiano Cheese
Chopped Italian parsley

Put the clams in cold water and scrub well with a stiff brush.  Rinse and set aside.  In a large pot, put
 1 cup of water and 1 cup dry white wine, 2 cloves of garlic.  Bring to a boil.

Cook over medium heat until the clams open.  This will take about 5 to 10 minutes. (discard any clams that do not open)

Reserve the broth.  Put the clams in a container to let them cool. As soon as they are cool enough to handle, remove the clam and throw away the shells.

Cut the broccolini into 1" pieces, in a glass pie plate add 3 tablespoons of water.  Add the broccolini, cover and microwave to 3 minutes, drain and set aside.

Bring a large pot of water to boil, add a handful of salt, cook the pasta just until al dente.

In a saucepan put about 1/4 cup of olive oil, 3 garlic cloves, and a scant tsp of red pepper flakes.  Heat over low heat for about 1 1/2 minutes.  Remove from heat.

Drain the pasta.  Put into a large serving bowl.  Add the broccolini and the clams.  Pour 3/4 cup of the strained clam liquid over the pasta.  Add the warm olive oil mixture and toss.  Add 1/2 cup of cheese and toss.  Garnish with chopped parsley.

Mangia!  Wine is a must for this dish.  Enjoy!

Thanks for stopping in today
Ciao
Grayce

TYPING, TYPING, TYPING

Hi everyone.  Yes I am still here.  Working to get this book out to everyone.  I am over half done typing everything.  I cannot believe how tedious a job this has been.  But hopefully it will be well worth the effort.  Check in in a day or two and I will give you something you can have for your Sunday football.

Thanks for sticking with me.

Ciao
Grayce

Welcome

Welcome to visita della citta   Tell me who you are, say Ciao

GRAYCE'S CINNAMON ROLLS

Hi everyone.  Hopefully you have not forgotten me.  I am working on the book.  It is a long, tedious, project.  But I know it is all going to be worth it in the end.  Today I want to give you one of my very favorite recipes.  Cinnamon Rolls.  They take some time but they are so worth the effort.  Just ask my Daughter Linda, she made them for Christmas Eve Brunch.  Yummy!

GRAYCE'S CINNAMON ROLLS

2 packages active dry yeast
1/2 cup warm water
1 cup milk
1/2 cup butter
2/3 cup sugar
1 tsp salt
11/4 tsp vanilla
3 eggs
5 cups all purpose flour

FILLING

melted butter
1 1/2 cups light brown sugar
1 cup chopped pecans (you can leave out the nuts if you don't like them)
Cinnamon

Sprinkle the yeast into the warm water.  Let it stand until it is completely dissolved.  Heat the milk and butter together until the butter is melted.  Don't let it boil.  Pour it into a large mixing bowl.  Stir in the sugar, the salt and the vanilla.  Set aside and cool until lukewarm.  Stir in the yeast mixture.  Add the eggs one at time and beat untill smooth.  Gradually beat in the flour to make a soft dough.  Turn out onto a floured counter or large board.  Knead until the dough is smooth and has a satiny sheen.  Place in a greased bowl (large).  Brush the top lightly with melted butter.  Cover with a clean kitchen towel.  Put in a draft free spot and let it rise until doubled.  This will take about 1 to 2 hours.  Divide dough in half and knead it lightly.  Roll each piece into a 10x12 inch rectangle.  Spread generouly with melted butter.  Mix the brown sugar with about 1 1/2 tsp of cinnamon. (if you are using nuts sprinkle those over all). Sprinkle half over each rolled out rectangle.  Roll up and cut into 3/4 inch slices.  Prepare 3 nine inch square or round baking pans, with 3 tablespoons of melted butter and sprinkled with about 2/3 cup of brown sugar.  Place the cut rolls into the pans, cover and let rise until they are doubled in size.

Bake in a 350 degree oven for 30 minutes or until the top are golden brown.  Remove from the oven and immediately turn upside down onto cake racks or platter, and remove pans.  Frost with a mixture of powdered sugar, water and almond extract or just leave plain.

The aroma alone will have you drooling.  Enjoy
Thanks for stopping in today
Ciao
Grayce