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.
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.
These individual bread puddings are delicious and surprisingly easy to make. I found this wonderful recipe in the April 2014 edition of Cooking Light magazine. Even though this recipe was first printed in the spring, I decided that it would be a great autumn dish. These puddings have a bread stuffing feel to them, just with lots of cheese! You can also make this dish vegetarian (see tips) if desired. You can serve with a simple green salad to round out this meal. These puddings can be a lovely brunch, lunch, or even supper - you really can't go wrong!
You can make these vegetarian by omitting the bacon and using vegetable stock instead of the chicken stock. You may also add sliced mushrooms if desired.
You can use low-fat or whole milk. I used whole milk, and it turned out really great! If you want to use low-fat, I suggest 1% to 2% low-fat milk.
Total time is 45 minutes.
Click here for a printable version of this recipe.
One of the things that I love about spring and early summer is rhubarb. Rhubarb is an old fashioned plant that you would likely find at grandma's house growing in her backyard. The leaves are poisonous, but the stalks are typically used in sweet recipes. Often, you can find rhubarb stalks in your grocery store in the spring and early summer season. I have several rhubarb plants growing in my yard, and if you have room and like rhubarb, I highly recommend growing this plant.
These rhubarb muffins are sweet with just a little of that tart taste rhubarb lovers adore! With a delicious buttery-cinnamon topping that adds a hint of decadence, these muffins are sure to please! I have been making these muffins for the last couple of years, and we enjoy them so much that I believe these muffins will be a mainstay for years to come. Give these great rhubarb muffins a try, and you will definitely see why my family loves them.
I like making this bread, because it is quick, easy, and almost foolproof. This particular recipe is adapted from the Irish Cooking Bible, and I love the versatility of it. You can omit the spice and herb variations and just bake a basic loaf. You can also substitute these spices and herbs with your own combinations. The cross is cut into the top of the bread to help it rise, and according to Irish folklore, the cross will both ward away the devil and bring good luck or get rid of any mischievous fairies in your kitchen.
How deep you cut your cross in the dough will effect the outcome of the bread. There is no wrong or right way to cut your cross. If this bread becomes a favorite you will develop your own preference. I have two different loafs for examples of a minimum cut and a deeper cut.
Here is a wonderful basic banana bread. It is super moist and delicious! I like this recipe, because there is nothing fancy about it, and the bananas are the main star in this bread. It is truly a classic banana bread.
I found this gem in a church cookbook many years ago. While living in Kansas, my husband and I were invited to a friends house in the town of Pretty Prairie. Our host had quite the collection of church cookbooks, and as a newlywed, I felt that I needed a good banana bread recipe. This one caught my eye. It was tucked in several pages of banana bread recipes, and it had 'moist' in the title. I thought to myself, "There you go! Look no further." The ingredients were listed and the directions only said, "Mix well and pour into greased loaf pans. Bake 350 degrees for 1 hour 10 minutes." I had to figure out how to do the recipe from there. Don't you love church cook books!?! I have given you a little more detailed instructions, but it is...
I got this recipe from the king Arthur Flour Website.This bread is so good that I wanted to share it with you. I double the recipe to make two loaves; one to keep and one to share! This bread freezes well too. When the bread has completely cooled, I slice it up and double bag (with bread bags that I buy at the grocery store) the bread. When I need some bread I just pull out the slices I want and either thaw (in another bag) on the counter or microwave the slices for 15 seconds.
This sourdough bread is a nice 9 by 5 inch loaf that my family will eat up in less than a week. I would describe this bread as a light tasting hearty bread. Some whole wheat breads are very 'whole grain' tasting, while this bread has a more mild delicate flavor. It compliments any sandwich you make, and it is great for toast. On its own the bread is surprisingly soft and moist. When you spread some butter and a drizzle of honey on a warm thick slice of th...
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...