Search Results for '("C'

[BakerAunt]

Potato Salad
Submitted by cwcdesign on August 30, 2012 at 3:36 am

This is from Susan Branch's summer cookbook. I think I changed the directions when I copied it into my recipe app. I always take out words and shorten the directions when I can. Also, the russet potatoes were a surprise. You just have to watch to make sure they don't get mushy.

Yield: 10 servings
Source: Susan Branch's summer cookbook

7 large russet potatoes
7 eggs
2 cups mayonnaise
1 ¾ cups minced red onion, (1 large)
¾ cup sweet pickle relish
3 - 4 stalks celery, diced
1 teaspoon celery seed
½ teaspoon salt, or to taste - more
lots freshly ground pepper

Peel potatoes, cut in half and drop into a big pot of boiling water. Cook until fork tender.

Hard boil eggs at the same time. Peel the eggs, put in a large bowl and mash with potato masher. Drain potatoes, cut in to bite size pieces, and add to bowl with rest of ingredients. Mix gently. Check for seasoning. Chill

[BakerAunt]

Cranberry Almond Coffee Cake
Submitted by cwcdesign on November 18, 2014 at 12:01 pm

A traditional Bundt cake with almonds, almond extract and whole cranberry sauce. Really delicious. This came from The Mystic Seaport Christmas Cookbook.

2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
½ cup butter, softened
1 cup sugar
2 eggs
2 teaspoons almond extract
1 ½ cups sour cream, (3/4 pint)
1 16 ounce can whole cranberry sauce
½ cup chopped almonds

Glaze
¾ cup confectioner's sugar
2 tablespoons warm water
½ teaspoon almond extract

Preheat oven to 350º. Grease and flour well a 10 tube or bundt pan.

Mix together flour, baking powder, baking soda and salt.

Cream together butter and sugar; beat well. Add eggs, beating well after each addition. Mix in almond extract.

Stir in flour, alternating with sour cream.

Sprinkle nuts in bottom of pan. Spoon half batter into pan; spoon in half cranberry sauce. Spoon in remaining batter; then remaining cranberry sauce. Swirl.

Bake for 45 to 55 minutes. Cool 5 to 10 minutes. Mix together glaze ingredients. Remove cake from pan and glaze.

NOTE: Regarding chopped almonds. The original recipe said to put the almonds on after you layer in the batter. That's fine if you use a tube pan and that becomes the top of the cake. If it's a bundt pan, put the nuts in first as I did in the recipe -otherwise they all fall off the bottom.

comments
Submitted by dachshundlady on Thu, 2014-11-20 11:08.
Bet it also would be good with orange zest or oil in lieu of almond.

[BakerAunt]

Cheese Enchilada Verdes
Submitted by cwcdesign on July 20, 2011 at 6:12 pm

Cheese (lots), tomatillo sauce, and guacamole - what more could you want?
Yield: 4
Source: California Home Cooking by Michelle Anna Jordan

8 tortillas - I always use flour, the original recipe said corn, your choice
2 pounds cheese, grated - I like to mix Monterrey Jack & Cheddar - original all Jack
1 1/2 cups guacamole - your favorite recipe
1 lime, cut into wedges
1 recipe tomatillo sauce - see my recipe list

Make sure tortillas are room temperature before you begin. Preheat oven to 325º Warm the sauce if necessary and dip a tortilla in it, coating both sides. Place on work surface and place 1/8 cheese down center and fold both sides in. Transfer tortilla to glass or porcelain baking dish (9 x 13 in). Continue until all are down. *Note. I dip ALL the tortillas, lay them out and then divide cheese evenly between them. Then I put them in the pan. Spoon the rest of the sauce over the enchiladas.
Bake until the cheese is melted and the sauce is bubbly, about 25 minutes. Remove from oven and let stand 10 minutes.

A serving is 2 enchiladas with a spoonful of guacamole and wedge of lime. You can also serve with sour cream, red salsa, more guacamole and tortilla chips.

This recipe is easily doubled - just use a bigger pan or 2 pans.

*Just made this again over the weekend. This time I put some sauce in the bottom of the pan like lasagna. I used flour tortillas like I always do, but DID NOT dip them in sauce, just put the cheese in, rolled them up, put them in the pan and covered with the rest of the sauce. It was easier and worked out much better - the tortillas held their shape.

[BakerAunt]

Blue Cheese Dressing
Submitted by cwcdesign on July 18, 2011 at 5:24 pm

Easy blue cheese dressing for summer salads or Buffalo wings. I put the cup measurements in parentheses because I had already adapted the recipe for weighing on the scale.
Source: Boston Globe

4 oz. sour cream (1/2 cup)
4 oz. mayonnaise (1/2 cup)
2 scallions, trimmed and finely chopped
2 Tbs. lemon juice
2 oz. blue cheese, crumbled (1/4 cup)
salt and pepper to taste

In a bowl, stir all ingredients together. Taste for seasoning and add more salt and pepper if you like.

comments
Submitted by dachshundlady on Tue, 2011-07-19 20:00.
Mmmm sounds good. I have a similar one with dehydrated garlic instead of the scallions. I use it as dip but add milk when I want a dressing. Probably would be good with buttermilk as a thinner.

[BakerAunt]

Bearnaise Sauce
Submitted by cwcdesign on March 16, 2011 at 5:33 pm

Delicious sauce with filet mignon or roast tenderloin
Yield: 1 1/2 cups
Source: The New Basics Cookbook by Julee Rosso and Sheila Lukins

2 tablespoons white wine vinegar or tarragon white wine vinegar
2 tablespoons white wine
1 tablespoon chopped shallots
1 tablespoon chopped fresh tarragon or 1 teaspoon dried
8 tablespoons (1 stick) unsalted butter
3 egg yolks
salt and freshly ground pepper to taste

1. Combine vinegar, wine, shallots and tarragon in a small saucepan. Place over high heat and boil until reduced by half. NOTE: I usually don't reduce it that much; personal preference. Remove the pan from the heat and allow to cool to room temperature.

2. Melt butter.

3. Fill the bottom of a double boiler with water and bring almost to a boil. Lower heat so water is hot, not boiling.

4. Combine egg yolks and reserved shallot mixture in top of double boiler, and place over bottom. Gradually whisk in melted butter in a slow, steady stream. Continue whisking until sauce has thickened. Season with salt and pepper. Serve immediately.

Note: when the sauce has thickened you can put the pan in a bowl of ice water to stop the cooking. The sauce should not separate if you do it this way. This note is from the cookbook - I have not tried it, so cannot confirm.

comments
Submitted by annzie on Fri, 2011-03-18 12:51.
I use vermouth as the 'white wine' in making my bernaise, a la Julia Childs. And since I rarely if ever have shallots in the house, I substitute some finely diced onions. This is a fantastic sauce! My favorite use for it is to spread it over a cooked flank steak and put it under the broiler until it is bubbly. Then serve up the flank steak.

[BakerAunt]

Barley Vegetable Soup
Submitted by cwcdesign on November 13, 2011 at 10:26 am

A "stick to the ribs" low-fat easy to make soup. Great with almost any kind of bread (haven't found one yet that didn't go with). I'm usually able to freeze 2-3 quarts of this.
Source: The Boston Globe

2 tablespoons oil
2 onions, finely chopped
4 carrots, finely chopped
2 stalks celery, finely chopped
1 parsnip, finely chopped
3 tablespoons flour
2 quarts chicken stock
1 16 ounce cans whole tomatoes, crushed
1 bay leaf
½ cup barley

Heat oil in a large saucepan and add vegetables. Lower heat to medium, cover and cook 10 minutes, shaking pan occasionally - sprinkle flour over vegetables and 3-4 minutes, stirring until golden.
Whisk in half the stock and keep whisking until soup boils and is smooth - stir in remaining stock with tomatoes, bay leaf and barley. Add salt and pepper to taste.

Cover pan and simmer 1 hour - taste for seasoning.

comments
Submitted by Mrs Cindy on Wed, 2011-11-16 12:49.
You're right, Carol, this is a soup I can make for my 'dieters' and they will love it. Lots of veggies, very little fat. I will definitely give this a try. Putting it in my recipe box right now. Thanks! ~Cindy

[Italiancook]

BakerAunt, I understand your frustration. You've worked hard putting recipes on this site. Maybe people are busy with out-of-town guests. I've spent the last 2-1/2 weeks getting ready for guests and entertaining them. I think that for northerners, summer is a busy guest season as people don't want to travel when there might be snow or ice.

I bake as much during the summer as I do the rest of the year. But I bake in spurts. I may bake a lot (for me) in one week and do no baking the next. As for cooking, I've been in a lazy streak and have made do with simple foods that really don't qualify as cooking. So I don't always have something to contribute to the What Did You Bake/Cook posts, but I sure enjoy reading what you and others have been doing. Those posts motivate me.

[rottiedogs]

Chili Rubbed Chicken With Chipotle Pineapple Salsa
Submitted by brianjwood on September 13, 2002 at 9:52 am

DESCRIPTION
Chili-rubbed Chicken With Chipotle-Pineapple Salsa

SUMMARY
Yield 0 File under Family / Ethnic / Regional

INSTRUCTIONS
This is a set of flavours I love. Hope you do too.
Cheers, Brian
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Chili-Rubbed Chicken with Chipotle Pineapple Salsa

Pineapple Salsa:
1 (20 ounce) can pineapple slices in juice, drained
1/4 cup diced red bell pepper
2 tablespoons orange juice
2 tablespoons lime juice
1 1/2 tablespoons chopped cilantro
1 tablespoon packed brown sugar
1 1/2 teaspoons chipotle chile puree (see note)
salt to taste
Chicken:
1/2 cup olive oil
1 tablespoon chili powder
2 teaspoons paprika
4 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness
salt to taste
For Salsa: In large nonstick skillet over medium heat, cook pineapple slices about 5 minutes, turning once, until golden brown on both sides. Remove from heat. Cut pineapple into 1/4-inch slices. In bowl, mix pineapple with remaining ingredients except chipotle puree and salt. Gradually mix in puree and taste until you obtain a heat level you like, then season with salt. Cover and set aside. Makes about 1 1/3 cups.
For Chicken: In bowl, mix oil, chili powder and paprika; add chicken and toss to coat with oil mixture. Cover and refrigerate 1 to 6 hours. Season chicken with salt; grill or broil chicken 5 minutes on each side or until juices run clear when pierced with a knife. Serve with Pineapple Salsa.
Note:With electric blender, puree 1x(7oz) can chipotle chiles in adobo sauce. After making pineapple salsa, remaining puree can be frozen in small container and used as needed. Serves 4
Prep Time: 25 Minutes
Cook Time: 20 Minutes
Ready in: 1 Hour 45 Minutes
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[rottiedogs]

Chile Verde
Submitted by brianjwood on September 13, 2002 at 9:42 am

DESCRIPTION
Chile Verde

SUMMARY
Yield 0 File under Family / Ethnic / Regional

INSTRUCTIONS
For those who don't like chipotle, use the green chilis. I use the chipotles en adobo instead!
Cheers, Brian
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Chili Verde

3 tbsp Worcestershire sauce
1 tbsp garlic pepper
3 lb pork picnic roast
1 large onion, diced
1x(14.5oz) can chicken broth
2x(4oz) cans diced green chilies, drained(or chipotles en adobo)
3x(7oz) cans green salsa
2x(15.5oz) cans Great Northern beans, drained (optional)

Submitted by: Lori Baldwin
This is a 'brown sauce' that I have had over chimichangas in Mexican restaurants, and is one of my favorites. When I found I could make it at home, it has become a regular. May be served as soup or over chimis. Top with sour cream and shredded cheese. Enjoy.
Pour half of the Worcestershire sauce into the pan of a slow cooker, and half of the garlic pepper. Place the roast in the pan, and sprinkle remaining Worcestershire sauce and garlic pepper over the top. Add the onions, and chilies, and pour in the chicken broth. Cover, and cook on Low for 8 to 10 hours. When the roast is tender enough to pull apart with a fork, add the green salsa, and the beans, if desired. Continue cooking until heated through. Serve as soup or over chimichangas.
Serves 12
Prep Time: 20 Minutes
Cook Time: 1 Hour
Ready in: 1 Hour 20 Minutes
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[rottiedogs]

Chicken With Chipotle
Submitted by brianjwood on September 13, 2002 at 9:46 am

DESCRIPTION
Chicken With Chipotle

SUMMARY
Yield 0 File under Family / Ethnic / Regional

INSTRUCTIONS
This is taken from a commercial recipe
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Chicken With Chipotle

1 1/2 teaspoons powdered Chipotle (or more if you love it)
1 teaspoon Paprika
1 teaspoon Oregano Leaves
2 crushed garlic cloves (minced)
1/2 teaspoon Ground Cumin
1 1/2 pounds small (1 1/2 to 2-inch) red or white potatoes, quartered
1 tablespoon vegetable oil
2 teaspoons brown sugar
1 (3 pound) chicken, quartered
1 tablespoon chopped fresh cilantro

The distinctive smoky, sweet flavour and heat of chipotle chile pepper, a dried and smoked jalapeno, is much sought after by those who love Mexican cooking. Savour authentic flavour in this rub for roasted chicken and enjoy this easy-to-use form of chipotle chile.
Preheat oven to 400 degrees F. Combine chipotle chile pepper, paprika, oregano, garlic salt and cumin. In large bowl, toss potatoes with oil and 1 teaspoon of the spice mixture. Mix brown sugar with remaining spice mixture; set aside. Line jellyroll pan with aluminum foil and spray with nonstick cooking spray. Rub chicken pieces on both sides with remaining spice mixture,
rubbing a little under the skin as well. Arrange chicken, skin-side-up, on one half of baking pan. Arrange potatoes, in single layer, on other half of pan. Loosely cover chicken and potatoes with aluminum foil. Bake 40 minutes; remove foil. Turn and rearrange potatoes. Bake, uncovered, 20 minutes longer or until meat thermometer inserted in chicken thigh registers 180 degrees F and potatoes are tender. Garnish with cilantro.
Makes 4 servings
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[rottiedogs]

Chicken Tagine
Submitted by brianjwood on March 20, 2004 at 4:20 am

DESCRIPTION
Chicken Tagine

SUMMARY
Yield 0 File under Family / Ethnic / Regional

INSTRUCTIONS
Tagines are wonderfully tasty. The tagine is the cooking dish, a flat ceramic plate with an accompanying conical lid which encourages moistness. It gives it's name to a range of dishes, just as the Paella, the dish, gives it's name to myriad recipes.

Chicken Tagine with Olives and Roast PeppersSource: Cooking.comServes 6
Tagine is a classic Moroccan dish that takes its name from the uniquely shaped vessel in which it is cooked. The conical lid is designed to trap juices as they evaporate, causing them to condense and trickle back into the stew, keeping it moist and tender. The cooking process is intended to be slow; allowing for less expensive and less tender cuts of meat to be used. Traditionally, the tagine has been made of earthenware and was designed to be cooked over a wood fire and sometimes covered with hot coals. A modern version made from enameled cast iron, allows for this dish to be prepared on the stovetop. Although the effect won?t be quite the same, this recipe can also be prepared in a Dutch oven or a 3-qt saucepan as well. This version cooks rather quickly since it uses boneless, skinless chicken breasts instead of meat cuts, which require hours to tenderize. Though they aren?t quite as lean, boneless skinless chicken thighs work very well.

Other necessary recipes:Preserved Lemons

1 1/2 cups chopped onion, white or yellow
4 cloves garlic, minced
1 Tablespoon olive oil
1 1/2 pounds boneless, skinless chicken breast, cut into 1 1/2 pieces
1 Tablespoon cumin
1 teaspoon ground ginger
A few saffron threads
1 teaspoon ground white pepper
14 1/2-oz. fat free chicken stock
3 bell peppers (preferably 1 green, 1 red, 1 yellow) roasted, peeled, seeded and diced
2 carrots, peeled halved and roasted* and sliced in 1/2 slices
1 preserved lemon, skin only, diced
1 cup pitted small green olives (you may want to omit these if you are watching your sodium intake)
1/2 cup chopped cilantro

Saute onion in olive oil until softened but not browned. Add garlic and saute but do not brown.
Add chicken pieces which have been tossed in mixture of the spices. If time permits, toss chicken in this "dry rub" the night before to allow the flavors to permeate.
Cook the chicken/spice mixture over medium heat for approximately five minutes. If it starts to stick, add 1 Tablespoon juice from the preserved lemons.
Pour in the stock and bring to a boil. Reduce to simmer and add the peppers, carrots, and lemon. Cover. Simmer for 4-5 minutes and stir in cilantro.
*Place carrots on sheet pan spray them lightly with canola or olive spray. Place pan in 425 degrees Fahrenheit oven and roast approximately 12 minutes or until carrots just begin to brown. Remove, cool and slice.
VARIATION: Vegetarian variation of this can be made by substituting vegetable stock for chicken stock. The chicken can be omitted and 3 cups frozen artichoke hearts (thawed) can be added after saut?ing the onion and garlic with spices.
Recipe created exclusively for Cooking.com by Cheryl Forberg, R.D., Health Editor at Cooking.com.

Serves 6

[rottiedogs]

Chicken Fried Steak For One
Submitted by brianjwood on October 03, 2002 at 6:38 am

DESCRIPTION
Chicken Fried Steak For One

SUMMARY
Yield 0 File under Misc. Recipes & Requests

INSTRUCTIONS
This is one of the 'freebies'. I've only recently heard of it, along with 'long eared chicken' as a euphemism when cooking the family's pet rabbit!
Cheers, Brian

Chicken-fried steak is a staple in many Southern kitchens, and many cooks serve it with milk gravy. I have included a recipe for same if you would like to add it, but consider it optional. It is traditionally made with minute steaks(sometimes called cubed steaks), but any thin, boneless cut of beef will do.

Chicken-Fried Steak for One

1 egg, beaten
1/4 cup (60 ml) milk
1 6-ounce (170 g) thin boneless beef steak,
pounded to tenderize
All-purpose flour for dredging
2 Tbs (30 ml) butter
2 Tbs (30 ml) vegetable oil
Salt and freshly ground pepper to taste

For the gravy:
1 Tbs (15 ml) all-purpose flour
1/2 cup (125 ml) milk
Salt and freshly ground pepper to taste

Beat the egg and milk together in a small bowl. Dip the steak into the egg mixture and coat with flour on both sides. Heat the butter and oil in a skillet over moderate heat and fry the steak until golden brown on both sides, about 5 minutes per side. Season with salt and pepper and serve immediately.
For the optional gravy, remove the steak from the skillet and set aside. Stir the flour into the drippings in the pan and cook for about 2 minutes. Stir in the milk, salt, and pepper and bring to a boil, stirring constantly. Spoon the gravy over the steak and serve immediately. Serves 1.
Reproduced with The Chef's permission
Bon appetit from the Chef at World Wide Recipes

[rottiedogs]

Chicken And Leek Pie
Submitted by brianjwood on May 19, 2004 at 5:23 am

DESCRIPTION
Chicken & Leek Pie

SUMMARY
Yield 0 File under Pies

INSTRUCTIONS
Looks good, leeks are a big favourite of mine.
Cheers, Brian

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Chicken And Leek Pie (Irish)
C:Puddings&Pies
M:Chicken;leeks
S:4

6 ounces Shortcrust pastry
Chicken -- about 4 lb*
4 Slices ham steak
4 Large leeks -- cleaned/chopped
1 medium onion
Salt and pepper
1 pinch Ground mace or nutmeg
10.5 fl.oz. (300 milliliter) Chicken stock
4.5 fl.oz (125 milliliter) Double cream

*Jointed, chopped and boned. . Make the pastry and leave it in a cold place to rest. Meanwhile prepare the pie. IN a deep 1 - 1 1/2 quart dish, place layers of the chicken, the ham, leeks and onion or shallot, adding the mace, nutmeg and seasoning, then repeating the layers until the dish is full. Add the stock, then dampen the edges of the dish before rolling out the pastry to the required size. Place the pastry over the pie and press the edges down well. Crimp them with a fork. Make a small hole in the center. Roll out the scraps of pastry and form a leaf or rosette for the top. Place this very lightly over the small
hole. Brush the pastry with milk, and bake at moderate heat, 350F, for 25-30 minutes. Cover the pastry with damp greaseproof paper when partially cooked if the top seems to be getting too brown. Gently heat the cream. When pieis cooked, remove from oven. Carefully lift off the rosette and pour the cream in through the hole. Put back the rosette and serve. (This pie forms a delicious soft jelly when cold.)
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[rottiedogs]

Cherry Tart
Submitted by brianjwood on April 20, 2007 at 10:02 am

DESCRIPTION
Cherry Tart

SUMMARY
Yield 0 File under Pies

INSTRUCTIONS
For cherry lovers everywhere
Cheers, Brian

Cherry Tart
Fresh summer cherries make the tastiest of tarts in this sublime recipe

Servings: 4-6
Level of difficulty: Intermediate
Preparation Time: 30 minutes, , plus 1 hour chilling for pastry
Cooking Time: 30 minutes

Ingredients

225g (8oz)plain flour
1 tsp Baking powder
0.5 tsp Salt
120g (4 1/4oz)Butter, chilled
100g (3 1/2oz)caster sugar
1 unwaxed lemon, zest only, finely grated
1 egg
500g (1lb)Cherries, stoned
1 handful cinnamon stick, shavings, to decorate
200ml (7fl.oz)plain yogurt, to serve

Method

1. Combine the flour, baking powder and salt in a bowl. Cut the butter into cubes and rub into the flour until the mixture resembles coarse breadcrumbs.

2. Add all but 1 tablespoon of the sugar, the lemon zest and egg, and mix together to form a dough. Wrap and chill in the fridge for 1 hour.

3. Grease a 15cm diameter tart tin. Roll out two thirds of the dough to a thickness of 5mm and use to line the tart tin.

4. Pack the cherries tightly into the flan case and press them firmly into the dough.

5. Roll out the remaining dough trimmings into a circle 5mm thick.

6. Lay it over the cherries, cut off the excess dough, and then press the edges gently down inside the ring to seal. Chill in the fridge for 20 minutes.

7. To bake the tart, set the oven to 190°C/gas 5.

8. Brush the top of the tart with egg white and sprinkle with the reserved sugar. Bake the tart for 25-30 minutes, until the pastry is golden brown.

9. Allow it to cool slightly and then decorate with shavings of cinnamon stick and serve in wedges with yoghurt.

[rottiedogs]

Chelsea Buns
Submitted by brianjwood on March 07, 2004 at 4:42 am

DESCRIPTION
Chelsea Buns

SUMMARY
Yield 0 File under Yeast Bread/Rolls (not sourdough)

INSTRUCTIONS
Chelsea Buns
This is a good, representative recipe. It is possible (simple even) to adapt the recipe to use instant yeast, but in my opinion the yeasty flavour you get from the method outlined is part of the allure of the real Chelsea Bun. I have even eaten them in Chelsea!

1 package dried yeast
1/3 cup warm water
6 tablespoons sugar
5 cups all-purpose or bread flour
1 teaspoon salt
1/2 teaspoon mace or nutmeg
1/2 teaspoon cinnamon
pinch powdered cloves
2 sticks butter
1 cup lukewarm milk
1 egg, lightly beaten
1/2 cup brown sugar
1/2 cup raisins (or mixed raisins,sultanas,currants)
2 tablespoons candied orange or lemon peel (optional)
1/4 cup milk

In a small bowl mix the yeast with the warm water and 1/2 teaspoon sugar and let it stand for 10 minutes or until it is frothy. In a large mixing bowl stir together the flour, 3 tablespoons of sugar, the salt, mace or nutmeg, cinnamon and cloves. Cut 1 1/2 sticks of the butter in small pieces and rub into the flour. Make a well in the center and add the yeast mixture and the lukewarm milk. Combine together and then add the egg. Mix together and knead until you have a fairly soft but not sticky dough. Form it into a ball and place it in a bowl covered by a plastic bag or wrap. Set in a draft-free spot until doubled in bulk - about 1 1/2 hours. Knock down the dough to deflate it then divide it into two portions. Grease two jelly roll or similar baking pans. Working with one portion at a time, roll out on a floured board. Roll to form a rectangle roughly 10 by 15 inches. Spread half the remaining butter on the surface. Sprinkle on half the brown sugar then half the raisins and half the candied peel, if you are using it. Then, working from the narrow end, roll-up the rectangle of dough, as if you were
making a jelly-roll. Repeat with the other portion of dough. Cut each roll into 10 portions and arrange them 1/2 inch apart in the jelly-roll pans. Cover with plastic or a damp towel and let rise for 20 minutes or until the buns are just touching. Preheat the oven to 425 F. Bake until golden brown - 15-18 minutes.

While the buns are baking make a glaze by boiling together the 1 tablespoon of the remaining sugar and 2 tablespoons of milk until very foamy. Brush the buns with this glaze as soon as they come from the oven and while the glaze is still very hot. Immediately sprinkle with the remaining sugar.
Makes 20 buns, which are best eaten the day they are made or the day after, though they reheat very well.