hot cross buns
Hot Cross Buns
5 1/2 to 6 cups all-purpose flour, divided
1/3 cup granulated sugar
2 envelopes Fleischmanns Active Dry or RapidRise Yeast
1 teaspoon cinnamon
1/2 teaspoon salt
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1 cup evaporated milk
1/2 cup water
1/3 cup butter or margarine, cut into pieces
2 eggs
1 cup imported chopped or snipped pitted dates
1/2 cup chopped mixed candied fruits
1 egg white, lightly beaten
Confectioners? Sugar Frosting
In large bowl combine 2 cups flour, sugar, undissolved yeast, cinnamon, salt, allspice and nutmeg. Heat milk, water and butter until very warm (120 to 130 degrees F). Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.
Add 2 eggs and 1/2 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make soft dough. Knead on floured surface until smooth and elastic, about 6 to 8 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm place until doubled in size, about 45 to 60 minutes. (With RapidRise Yeast, cover kneaded dough. Let rest on floured surface 10 minutes. Proceed with recipe.)
Punch dough down. Remove dough to floured surface. Knead in dates and candied fruits. Divide dough into 18 equal pieces; shape into smooth balls. Place in 2 greased 8-inch square or round baking pans. Cover; let rise in warm place until doubled in size, about 30 to 45 minutes.
Brush egg white over rolls. Bake at 375 degrees F for 20 minutes or until done. Remove from pans; let cool on wire racks. Drizzle or pipe Confectioners? Sugar Frosting onto each roll to make a cross.
Makes 18 buns
Confectioners? Sugar Frosting
In small bowl combine 1 1/2 cups confectioners? sugar, sifted, 1 to 2 tablespoons evaporated milk and 1/2 teaspoon vanilla extract. Stir until smooth.
O for a muse of fire, that would ascend the brightest heaven of invention. — William Shakespeare
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Orange, Red Pepper, Radish and Red Onion Salad
May 31, 2009, 12:46 am
Filed under:
salads | Tags:
salad
Stephen Ceideburg 1 md Head romaine lettuce, cut -into thin shreds 1 md Sweet juicy orange, cut into -small pieces 1 bn Radishes, sliced or cut into -coarse chunks 1 Red bell pepper, cut into -rings or small strips 1/2 Red onion, sliced very -thinly Olive oil to taste Lemon/lime juice, to taste Salt to taste Cumin to taste Cayenne pepper or harissa, -to taste Arrange romaine on platter then top with orange, radishes, bell pepper and onion. Dress with olive oil and lemon, then sprinkle with salt, cumin and cayenne. PER SERVING (with 2 tablespoons olive oil): 110 calories, 2 g protein, 11 g carbohydrate, 7 g fat (1 g saturated), 0 mg cholesterol, 24 mg sodium, 4 g fiber. Marlena Speiler writing in the San Francisco Chronicle, 6/24/92.
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What you are is a question only you can answer. — Lois McMaster Bujold
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One often contradicts an opinion when what is uncongenial is really the tone in which it was conveyed. — Friedrich Wilhelm Nietzsche
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South Pacific Seafood Bowl
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1 head iceberg lettuce
Green Goddess Dressing
8 ounces cooked prawns or shrimp
1 papaya
2 kiwifruit
1/2 fresh pineapple
8 whole strawberries
4 sprigs fresh mint
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Makes 4 servings.
Green Goddess Dressing
Combine 3/4 cup mayonnaise, 2 tablespoons chopped scallion, 1 1/2 tablespoons tarragon flavor white wine vinegar, 1 tablespoon chopped parsley, 1/2 teaspoon each tarragon, crumbled, and anchovy paste, and 1/8 teaspoon pressed fresh garlic.
Makes 1 cup.
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He who can, does. He who cannot, teaches. — George Bernard Shaw
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