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March 27, 2018

A traditional treat during the Easter season, these rolls are easy to prepare and yummy to eat.  Hot crossed buns are traditionally filled with raisins or currants, just as these are.  They are wonderfully spiced and have a subtle sweetness.  These buns perfectly pair with coffee or a strong tea.  They are very filling too - perfect for breakfast!  This wonderful recipe comes from King Arthur Flour and makes a lovely soft roll that will have you coming back for more.

Bon Appetit!


If you do not have a heavy duty mixer, you can prepare the dough by hand.  When the fruit is cool, mix all of the dough ingredients along with the fruit and any liquid not absorbed.  Turn the dough out to a lightly floured surface.  Knead the dough for about seven minutes and then continue on according to directions.

For a more tender roll, after you let the dough rise (for 1 hour), punch the dough down and let rise for another 40 minutes.  Continue on according to directions.


March 30, 2017

I love good, buttery shortbread, and this recipe from King Arthur Flour, delivers just that!  If you do not have a shortbread mold, you can still make this recipe by using an 8 inch cake pan.  I found my shortbread mold at Amazon.  They have a very nice selection of molds if you are interested.  This Irish Cream Shortbread recipe is a perfect finish for my Irish themed month.  It would make a lovely addition to an afternoon tea or coffee or as a quick sweet to brighten your day!

Bon Appetit!


If you use salted butter, make sure to reduce the salt to a 1/8 teaspoon.

I like to use Kerrygold Irish butter for this recipe.

When mixing in the flours, the dough will not come together.  It will be crumbly.  Press the crumbly dough together firmly, and shape your dough into a disc for easy pressing into the mold.


  • 1/2 cup (1 stick) soft butter

  • 1/4 cup firmly packed brown sugar

  • 1/4 teaspoon salt (1/8 if using salted butter)

  • 1 teaspo...

August 2, 2016

I've always wanted to try my hand in making sourdough bread.  I have made many yeast breads through out the years but until now, never sourdough.  Now, I absolutely love creating a loaf of good sourdough bread!  When I began to research the process, I decided to buy my 'starter' through King Arthur Flour (click to go to site).

King Arthur Flour is a wonderful resource for all your bread baking needs (no, I am not receiving ANY benefits from them - this is my opinion of a product I bought).  When I received my starter in the mail, I had to take a picture of the label.

On the bottom of the container in small print it tells me that this starter is part of a starter that was started in the late 1700's!  So when I make my bread with this starter, I am basically eating a part of something from the 1700's!  How awesome is that?  King Arthur Flour also sent a tips and recipes booklet (free) with the starter.  The first page tells you what you need to do to get started with your st...

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Anna Weicht

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