Recipes

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RECIPE: HOT CROSS BUNS

Ingredients:

1/2 cup lukewarm water
1 cup granulated sugar
4 teaspoons active dry yeast
7 cups all-purpose flour
4 tablespoons cinnamon
2 teaspoons nutmeg
1 teaspoon salt
1/2 teaspoon ground cloves
1 1/2 cups warm milk
1/2 cup melted butter
2 eggs
2 egg yolks
1 cup raisins (or currants)
1/2 cup mixed candied peel, chopped

* FOR GLAZE:

4 tablespoons granulated sugar
4 tablespoons water

(In saucepan, stir sugar with water over medium heat until dissolved.)

** FOR ICING:

1 1/2 cups powdered sugar
2 tablespoons margarine or butter, softened
1-2 tablespoon milk
1/2 tsp. vanilla

(Combine all ingredients and mix well until smooth.)

Directions:

In a small glass bowl combine warm water with 1 tb of the sugar; sprinkle yeast over top. Let stand for 10 minutes or until frothy.
Meanwhile, in large bowl blend together remaining sugar, flour, cinnamon, nutmeg, salt and cloves; make a well in center.
In small bowl, whisk together milk, butter, egg and egg yolk; pour into well. Pour in yeast mixture. Using wooden spoon, stir until soft dough forms. Turn out onto lightly floured surface; knead for
8 minutes or until smooth and elastic. Place in greased bowl, turning to grease all over. Cover with plastic wrap; let rise in warm place for 1 hour or until doubled in bulk. Punch down; turn out onto floured surface; knead in raisins and peel. Shape into 12-inch log; cut into 9 even pieces. Stretch, tuck and pinch sides of dough all around to meet underneath. Using cupped hand, roll into seamless ball.
Place 1 1/2 inches apart on greased baking sheet. Cover and let rise until almost doubles, about 1 hour. With a serrated knife cut a cross into the surface of each bun. Bake buns in a preheated 400 degree oven for about 16 minutes or until golden brown. When removed from the oven, brush buns with glaze and let cool for 5 minutes. With a tip of a butter knife or a small spoon, fill in crosses with white frosting.

Yield: 18 buns

Category: Breads, Rolls, Holiday

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Easy Pumpkin Bread

Ingredients

1+3/4 cups (430 ml) all-purpose flour
1/4 tsp (1 ml) double-acting baking powder
1 tsp (5 ml) baking soda
1/2 tsp (2 ml) salt
1/2 tsp (2 ml) ground cinnamon
1/4 tsp (1 ml) ground cloves
1 cup (250 ml) sugar
1/3 cup (80 ml) shortening or butter
2 eggs
1 cup (250 ml) canned pumpkin
1/3 cup (60 ml) milk combined with
1/2 tsp (2 ml) vanilla extract
1/2 cup (125 ml) chopped nuts (optional)
1/2 cup (125 ml) raisins or chopped dates (optional)

Directions

Sift together the flour, baking soda, salt, cinnamon, and cloves.  In a large bowl beat the sugar, shortening, and eggs until light and fluffy.  Add the pumpkin and beat to incorporate.  Add the sifted dry ingredients in 3 portions, alternating with the milk.  Do not beat any more than necessary to combine the ingredients.  Fold in the optional nuts, raisins, or dates.  Pour into a greased 9 x 5 inch (22 x 12 cm) loaf pan and bake in a preheated 350F (180C) oven for about 1 hour, until the loaf has shrunk from the sides of the pan and a toothpick inserted in the middle comes out clean.

Makes 1 loaf.

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PUMPKIN SPICE BREAD

Ingredients:

1 (15 ounce) can pumpkin puree
4 eggs
1 cup vegetable oil
2/3 cup water
3 cups white sugar
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoons salt
1 1/2 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger

Directions:

Preheat oven to 350 degrees. Grease and flour three 7×3 inch loaf pans. In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans. Bake for about 50 minutes in the preheated oven. Loaves
are done when toothpick inserted in center comes out clean.

Categories: Breads

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Crazy Monkey Bread

Ingredients:

1 cup sugar
1-1/2 cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
1 egg, slightly beaten
1/4 cup melted butter or margarine
1 medium banana, mashed
1-1/2 cups chopped peeled fresh fruit
1 cup chopped pecans

Directions:

Combine the sugar, flour, baking soda, salt and cinnamon in a bowl; mix well.  Add the egg and butter, stirring just until moistened. Fold in the banana, fresh fruit and pecans.

Spoon into two 5×9-inch loaf pans sprayed with nonstick cooking spray.

Bake at 350 degrees for 50 minutes or until the loaves test done.

Cool in the pans for 15 minutes.  Remove to a wire rack to cool completely.

Note: Any combination of ripe, non-citrus fresh fruit may be used.  Try one of these combinations: 1 Granny Smith apple and 2 pears; 1 banana and 2 to 3 plums; 1 peach, 1 apple and 1 pear.  Extremely juicy fruit should be drained.

Serves: 24

Garfield

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