Saturday, April 11, 2020

Hot Cross Buns

I've never been successful at making anything with yeast.
I've tried making bread many years ago and failed,
so I've avoided baking anything with yeast.
Until this week,  
I've always wanted to make Hot Cross Buns
and gave it a try, with some help and guidance, 
from my sister Annie,  and was successful. 
This gives me the courage to try making bread again.
It's a long process, but we're in quarantine with
no where to go..... 

I adapted this recipe from The Food Network 

1/2 cup water
1/2 cup milk
2 pkgs. 8g each, active dry yeast 

1/3 cup melted unsalted butter
1 large egg yolk
1 1/2 tsp vanilla extract

3 cups flour
1/2 cup sugar
3/4 tsp salt
1/2 tsp nutmeg
1/2 tsp cinnamon 
(optional )1/4 tsp ground ginger
(I'm allergic to ginger)
1/2 cup currants
1 egg for brushing

Combine the water and milk in a 
medium saucepan and warm over 
low heat until about 100 deg. F 
(but no more than 110 deg.)
Remove from heat and sprinkle the yeast 
and a pinch of sugar and flour over 
the surface of the liquid. Set aside
without stirring, until foamy and 
rising up the sides of the pan, about 30 minutes.

  1. Whisk the butter, egg yolk and vanilla together and add to the yeast mixture

In a large bowl, whisk the flour, the sugar, salt, nutmeg and cinnamon (and ginger). Stir in the currants. Makes a well in the centre of the flour and stir in the yeast mixture with a wooden spoon to make a thick, shaggy, and slightly sticky dough. Turn the dough onto a lightly floured work surface and knead until soft and elastic  about 8 minutes. Shape into a ball.

Brush the inside of a large bowl with butter. 
Put dough in bowl, turning to coat lightly with butter. 
Cover with plastic wrap.
 Let rise at room temperature until
 doubled in size about 1 1/2 hrs. 

My dough has risen......yea

Grease or butter a 9x14 inch baking pan.

 To form the rolls: 
 Pat the dough into a rectangle about 16 x 8 inches.
 Divide the dough into 12 equal portions....
diving the dough into half lengthwise, 
then in half crosswise, 
cut each of those four sections into 3 equal sized rolls.

Tuck the edges of the dough under to make round rolls 
and place them seam side down in the prepared pan, 
leaving a little space in between each roll. 
Cover the pan with a buttered plastic wrap and set aside 
in a warm place until the rolls rise almost to the rim
 of the pan and have more than doubled in size, about 45 minutes.

Preheat the oven to 375deg. F 
After they have risen nearly to the top of the pan, 
Brush the top of the buns with a beaten egg. 
Bake rolls until golden brown about 25 minutes.

For the Icing/Glaze

1 cup icing sugar/confectioners sugar
1 tbsp lemon juice
1 tbsp milk. (Approx.)

Mix all together in a measuring cup,
place in a small plastic bag or ziplock bag,
 clip off the corner and apply the cross. 

Thanks for your visit xo

Have a Blessed Easter

Stay safe and stay well. 

Wednesday, April 8, 2020

Annie's Cornmeal Honey Muffins

I wasn't a fan of anything cornmeal
until I tasted Annie's muffins.
They are so good,

 I had to share the recipe.


1 cup flour
1 cup yellow cornmeal
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt

2 eggs
1/3 cup butter melted.
1/2 cup brown sugar
1/2 cup honey
1 cup sour cream..
 (If you don't have sour cream,
add 1tbsp lemon juice or vinegar
and let stand 10 minutes)

Preheat oven to 400deg. F

Grease or line around 17 muffins- pan.

In a bowl, whisk the flour, cornmeal, 
baking powder, baking soda and salt.

In a separate bowl, beat the eggs and
 add the melted butter, brown sugar, 
 honey, sour cream and mix well.

Add both mixtures together. 
Mix the dry and wet ingredients together.

Do not over-mix, it should be lumpy.

Fill the prepared muffin tins.

Bake in the preheated oven for 15 minutes or until
a toothpick inserted in the middle,
comes out dry. 


is a coarse flour ground
from dried maize (corn)

It is a common staple food, and is ground to a fine medium and
coarse consistencies,
but not as fine as wheat flour.
In the U.S. very fine ground cornmeal is referred to as
corn flour.

thanks for your visit xo

Monday, April 6, 2020

Crock-Pot Orange Glazed Ham

Because of Covic-19 virus,  
A small ham is sufficient for two people.
 We are in quarantine, it won't be the same
 this Easter without family.

I bought this Toupie style, boneless smoked ham 
(4 lbs)

Instead of the traditional, brown sugar
 and cloves recipe,
I tried this orange brown sugar glaze
 and it didn't disappoint.
A few minutes to prepare and
 the crock-pot does the rest. 

The Orange Glaze

In a measuring cup, mix together

1/2 cup orange juice

1/4 cup brown sugar
(honey or maple syrup is good also)
1/4 cup vinegar

Grease the crock-pot for easier cleaning.

Place the ham in the crock-pot
punch holes in the top with a fork or toothpick.

Pour the glaze over the ham.

Cook 4-5hrs. on low heat.
basting from time to time.
Cooking too long will result
in a tough ham. 

Thanks for your visit xo

Stay safe and stay well.

Happy Easter!