Barb Royer's Incredible Cinnamon Pull-Aparts

I learned this recipe from my mother. It is incredibly delicious. If your mom didn't teach you this recipe, perhaps you need a word with her about adequate parenting.

INCREDIBLE CINNAMON PULL-APARTS

2 pkg exploding biscuits (e.g.)
1 cup sugar (or a little less)
2-3 Tbsp cinnamon
1/4 lb butter

Adjust cinnamon and sugar to taste.

1. Pre-heat oven to temperature on biscuit package.
2. Melt butter in microwave.
3. Mix cinnamon and sugar.
4. Have your wife open the biscuits.
5. With a fork, dip biscuits in butter, then cinnamon & sugar (be generous with both), and place in a 9" round baking pan, glass if possible. Cram them in - if the pan seems spacious enough to hold all the biscuits, it is too large.
6. Sprinkle leftover cinnamon & sugar over biscuits (if there is much left, you weren't generous enough).
7. Bake. The package directions are a reasonable guideline on time, but stop while biscuits are still underdone. You want gooey. A glass pan will extend baking time significantly.

Before baking.

After baking.

Marilyn's Incredible Red Sauce

This is a recipe for incredible red enchilada sauce given to us by a family friend, Marilyn Yeamans. "Marilyn's" is technically a misnomer since she apparently got it from Rancho de Chimayo, a restaurant in Chimayo, New Mexico? But that's how I think of it.

The recipe below is how my lovely FW, Erin, makes it.

VEGETARIAN RED CHILE SAUCE
Makes approximately 5 cups

1/2-3/4 cups dried ground red chile, high quality
2 generous slices fresh onion, diced
1 clove garlic, minced
1/2 tsp. salt
1/4 tsp. pepper
4 cups vegetable broth
3 Tbsp cornstarch dissolved in 3 Tbsp water

1. Saute or carmelize onions in a large, heavy sauce pan.
2. Add chile, garlic, salt, and pepper.
3. Slowly add the broth, stirring carefully. Break up any lumps of chile.
4. Cook the mixture over medium heat until warmed through, and add the cornstarch.
5. Bring the sauce to a boil, then reduce the heat to a simmer.
6. Cook for about 10 minutes, stirring occasionally.

The completed sauce should coat a spoon thickly and no longer taste of raw cornstarch. Sauce keeps well in refrigerator or freezer, though texture may be affected if frozen.