Hot Cross Buns

One of the things I most remember from my childhood were the Easter Sunday's and the Hot Cross Buns.

I would look forward to these delicious spicy buns, all year long, and then the day would come and I would go to the store with my Stepmom to buy them. I couldn't wait to get home and rip into that package, pull apart one of the buns and sink my teeth in.

And one of my favorite things????

The next morning, I would slice one in half, pop it in the toaster, and then enjoy it with a generous slathering of butter. YUM!

When I got married, I started making my own Hot Cross buns, and along the years I've tried many recipes, some have been good, some have been not so good....I'm very picky about my Hot Cross Buns and I'll tell you right now that I can't STAND seeing icing on a Hot Cross Bun. It drives me crazy! LOL

This recipe comes from one of my food heroes, Paul Hollywood. Adore this man and he has taught me how to bake bread without being overwhelmed or intimidated, and the results have been amazing bread loaves and a renewed love for bread.

These are BY FAR the best Hot Cross Buns I've had in a very long time. It will now become my only Hot Cross bun recipe every Easter.

Hot Cross Buns

Paul Hollywood

FOR THE BUNS

300ml full-fat milk , plus 2 tbsp more (1 cup)
50g butter (4 tablespoons)
500g strong bread flour (3 cups)
1 tsp salt
75g caster sugar (half cup white sugar)
1 tbsp sunflower oil
7g sachet fast-action or easy-blend yeast
1 egg , beaten
75g sultanas (I used about 1/2 cup of raisins)
50g mixed peel  (about 1/2 cup)
zest 1 orange
1 apple , peeled, cored and finely chopped
1 tsp ground cinnamon

FOR THE CROSS

75g plain flour , plus extra for dusting (1/2 cup)
about 5 Tablespoons

FOR THE GLAZE

3 tbsp apricot jam



Tip from Paul:  When adding the salt and yeast to the flour, add each on opposite sides so they don't interfere with each other, as the salt will slow down the yeast.


Bring the milk to the boil, then remove from the heat and add the butter. Leave to cool until it reaches hand temperature. Put the flour, salt, sugar and yeast into a bowl. (see tip above)

Make a well in the centre. Pour in the warm milk and butter mixture, then add the egg. Using a wooden spoon, mix well, then bring everything together with your hands until you have a sticky dough.

Tip on to a lightly floured surface and knead by holding the dough with one hand and stretching it with the heel of the other hand, then folding it back on itself. Repeat for 5 mins until smooth and elastic. Put the dough in a lightly oiled bowl. Cover with oiled cling film and leave to rise in a warm place for 1 hr or until doubled in size and a finger pressed into it leaves a dent.

With the dough still in the bowl, tip in the sultanas, mixed peel, orange zest, apple and cinnamon. Knead into the dough, making sure everything is well distributed. Leave to rise for 1 hr more, or until doubled in size, again covered by some well-oiled cling film to stop the dough getting a crust.

Divide the dough into 15 even pieces (about 75g per piece - see Tip below). Roll each piece into a smooth ball on a lightly floured work surface. Arrange the buns on one or two baking trays lined with parchment, leaving enough space for the dough to expand. Cover (but don't wrap) with more oiled cling film, or a clean tea towel, then set aside to prove for 1 hr more.

Heat oven to 220C/200C fan/gas 7. Mix the flour with about 5 tbsp water to make the paste for the cross - add the water 1 tbsp at a time, so you add just enough for a thick paste. Spoon into a piping bag with a small nozzle. Pipe a line along each row of buns, then repeat in the other direction to create crosses.

Bake for 20 mins on the middle shelf of the oven, until golden brown.

Gently heat the apricot jam to melt, then sieve to get rid of any chunks. While the jam is still warm, brush over the top of the warm buns and leave to cool.

Teeny's Mexican Casserole

Another wonderful recipe from the Gooseberry Patch Fast Fix Meals.

I love that the recipes in these cookbooks are all easy, delicious, filling meals.  I don't think I've found one recipe that I haven't enjoyed.

Now, for this one I made tonight. It comes together really quick, it uses ingredients that we all like and the result is a creamy yummy dish. I think you'll enjoy this meal. :)

Teeny's Mexican Casserole

Ellen Mattingly, Flagstaff, AZ

1 to 1 and half lbs ground beef (I used Turkey)
1/2 cup. onion, chopped
4 oz can chopped green chiles
3/4 t. salt-free herb seasoning
3/4 t. garlic powderr
3/4 t. ground cumin
3/4 t. paprika
salt and pepper to taste
12  6-inch corn tortillas, torn into bite size pieces (I used flour tortillas, didn't have corn)
10  3/4 oz can cream of celery or mushroom (I used mushroom)
1/4 c. milk
12  oz pkg. shredded sharp or mild Cheddar cheese, divided


Cook ground beef and onion in a skillet until beef is browned and onion is tender.  Drain;  stir in chiles and seasonings.  Place tortilla pieces in a large bowl;  add soup, milk and 2 cups cheese.

Spoon warm meat mixture over tortillas.  Mix all very well and place in a greased 11 x 7 inch baking pan;  top with remaining cheese.  Bake, uncovered, at 350 degrees for 20 to 25 minutes, until bubbly and golden on top.

Serves 4 to 6.

Homemade Mixed Peel

Or candied peel as it is more commonly known in the USA.

It's one of those pantry items that I only really make for the holidays or for specific recipes.  I don't buy it at the store because I find it's usually quite expensive, and I've always preferred homemade, it tastes so much better.

It's easy to make, and you can change it up according to your recipe needs.  Usually, I have a mix of orange and lemon, sometimes orange, lemon, lime and grapefruit.

For this batch I went with orange, lemon and grapefruit, and the mixed peel will be used for my Hot Cross Buns on Sunday.

Mixed Peel

Peel from a whole orange
Peel from a whole lemon
Peel from a grapefruit (I don't use the huge grapefruits, just one of the smaller ones, or half of a really big one)


I try to get just the peel and none of the white pith as it makes it too bitter for my liking.

Take all the peels together, and chop them up into tiny little chunks.  Some people like to leave the peel whole, that is fine too, but I prefer it finely chopped.

Take the chopped peels and add them to a saucepan.  Add water just to cover the peels, turn on the heat and bring to a boil, then simmer for about 10 minutes.   Drain that water out, add fresh water to cover the peels and repeat the process.

Do that step 2 or 3 times.  The last time, don't drain the water, but add in 1/2 cup of sugar, stir well and let it simmer for a while until the peels turn translucent.  Depending on how much and the size of the peels you have in the pot, it may take anything from a few minutes to an hour to really get them translucent.

Remove the peels onto a plate.   Let them cool down a little, then sprinkle some sugar on to coat.

Store in a mason jar in the refrigerator.  Mine usually last about two weeks, but I don't make a very big batch, usually just enough for the recipes that I'm using that day or week.

Cheesy Corn and Bean Burritos

I have a family that loves meat.  Usually any recipe I prepare has some sort of meat in there, but sometimes I get quite tired of it and want something simple, with just some sort of vegetable and no meat in sight.

As I was preparing my menu plan two weeks ago, I was looking through my Gooseberry Patch cookbook and saw these burritos.  That's it, just what I was wanting and since my family loves burritos, I knew this was a must try.

They are SO good, oh my goodness, delicious and no meat in sight.  I adapted them slightly from the original recipe.

Cheesy Corn and Bean Burritos

Adapted from Gooseberry Patch

15 oz can black beans, drained and rinsed
16 oz can corn, drained
8 oz can chopped grean chiles, drained
12 oz package shredded monterey jack cheese, divided
2 cups cooked rice (I added in a packet of the Sazon Goya seasoning)
6 to 8 10in flour tortillas
Salsa (I used homemade)


Combine beans, corn, chiles, 2 cups cheese; stir in cooked rice. Spoon 1/2 cup bean mixture along the center of each tortilla; top with 2 tablespoons salsa.

Roll up burrito-style and place seam side down on a plate.

Heat up a non stick skillet, and grill the burritos on each side for a minute or so until nicely brown.  You will have a nice crispy outside and a soft inside when you bite into it.

Enjoy!!!

Stuffed Cubed Steak

Steak, Stuffing.  Enough said.

Two of my boy's favorite things on earth, especially my little one, he goes nuts for stuffing.  I do believe if it were up to him, he would eat stuffing every day of his life.

This is such a simple dinner but filling and comforting.  Perfect for a midweek meal and it made my son and hubby very happy.

Stuffed Cubed Steak

Source: Gooseberry Patch

6-oz. pkg. stuffing mix
0.87-oz. pkg. brown gravy mix
4 beef cube steaks
2 to 3 tsp. oil

Prepare stuffing mix according to package directions, adding a little extra liquid to make it extra moist. Place a heaping spoonful of stuffing on each steak;

roll up and secure with wooden toothpicks. Place oil in a large cast-iron skillet over medium-high heat; add stuffed steaks and brown on all sides. Meanwhile, prepare gravy mix according to package directions. When steaks are browned on all sides, add gravy to skillet. Reduce heat; cover and simmer for about 10 minutes, until steaks are tender. Serves 4.