[skeptic7]

That is a very over the top cake!

[skeptic7]

I started baking Hot Cross Buns after my parents moved from Iowa City, Iowa where the local bakery always had Hot Cross Buns, to Lexington Ky where I couldn't find any. I was 11 when they moved so I probably didn't start baking them immediately but I was going through recipes a couple of. years later.
The local grocery stores around here -- Fairfax, Virginia -- have Hot Cross buns every spring. I bake my own in order to have enough to really indulge in it. I can eat 3 or 4 at a sitting. My brother once ate 8 as a snack before supper.

[skeptic7]

I baked the whole wheat Hot Cross buns yesterday morning. I think they turned out well but I've forgotten just how much time it takes to make a batch. This recipe made 32 Hot Cross buns which were nicely fluffy and tasty. This was a doggy friendly variety so I took some to. the friend that appreciates whole wheat and dotes on her dog. I'm not sure if Linus will get any, he is a Corgi and the long low dogs tend to bad backs if they put on weight.
I still would like to make a couple more recipes this season but I will wait a while before starting.

[skeptic7]

I started on the whole wheat hot cross buns. I'd like to try a cross between a Boston Brown bread and a pumpkin bread. KA website had a steamed pumpkin bread but it also has a lot of sugar. I guess I can start with a brown bread recipe and add pumpkin.

[skeptic7]

I just finished the buttermilk Hot Cross Buns. These were a little big but nice and light and fluffy. This used about 8 1/2 cups of flour to make 32 buns with traditional fruit, lemon peel, orange peel and currants. I'd like to drive around and give them away but with the Covid crisis I ought to really stay near home and give them to neighbors.

[skeptic7]

The University of Kentucky Special Collections used to have a cookbook section. I don't know if they still do or their collection criteria but you could ask. Ages ago they tried to keep any book by a Kentucky author or about Kentucky so I had donated some Science Fiction by a Kentucky author to them. I think I gave them some cookbooks as a joke when I was an undergrad and they took them.

[skeptic7]

My favorite King Arthur cookbook is still the 200 Anniversary Cookbook. I have the others and have looked through them but they aren't as useful or as used. I think I liked the Cookie Companions the next best especially the way the chapters highlight different types of cookies.

[skeptic7]

I finished the doggy safe hot cross buns. It made 28 buns, good rise, nice texture tasty. I am very pleased with these. This one had everything to make it keep longer -- potato flour, tangzou paste, and it started with a poolish to add flavor and save on yeast. The next regular batch will be buttermilk based. If you can't tell I am making up for lost time with a splurge of Easter baking. I might be overly ambitious.
I'll have to start the whole wheat versions soon -- I like the fruity ones and I have a very plain version almost not worthy of the name for a diabetic friend.

[skeptic7]

I did Hot Cross Buns on Sunday and Monday from the Fleischman Yeast recipe. This uses candied pineapple instead of candied citrus peels which is an interesting difference. I did a double batch which made 28 buns, a half sheet pan full. I didn't have any lemon zest so I added lemon juice instead. I also changed the spices as Fleischmann recipe used only nutmeg which I thought was boring. Very good recipe with a light texture. I used 2 cups white whole wheat flour instead of all purpose flour to make it more substantial. I also had made sponge with the whole wheat flour and all the liquides just because.
The recipe on the web has changed since I downloaded it. The basics are still there but it doesn't call for candied pineapple any more
I'm in the middle of making another batch of hot cross buns, this will have all my favorite techniques and a mixture of dried fruit but no raisins or currants so its Dog safe. My favorite Canines need to celebrate Easter too. I've given regular Hot Cross Buns out with warnings that they weren't Dog Friendly but I try to make some dog safe Hot Cross Buns every year.

[skeptic7]

I think the wealth tax is a good idea, the last tax laws made the very rich pay less a lower percentage of their income than the working class. Also more of the tax dodges are possible if you are wealthy.

[skeptic7]

Winesaps are my favorite apple as far as flavor goes, and they are exceptionally good keepers. I think Northern Spy are suppose to cook soft without being mushy which is one of the reasons why they are suppose to be the best pie apple. They didn't keep as well as Winesaps being slightly softer as I cut them up.

[skeptic7]

I did an apple Pie yesterday. I am trying to do Lent by finishing all my procrastinated projects and making a pie with Northern Spy apples is one of them. The apples have been in my refrigerator since October or November. I didn't have enough Northern Spy so I also used Winesap apples. The Northern Spy cooked up very soft while the Winesap were still firm and crisp.

[skeptic7]

I read "A wizard's guide to defensive baking" and liked it a lot.

I also read a Naruto fanfiction where the main character discovers the joy of baking. The main characters is a rather burned out Ninja who has lots of friends.

https://archiveofourown.org/works/17401478/chapters/40958717

[skeptic7]

I did pumpkin scones with candied orange peel and fresh cranberries. I managed to forget to put in the honey but the orange peels was so loaded with sugar that it still taste fine.

[skeptic7]

ItalianCook;
What are Angel biscuits like in comparison to regular biscuits? I've read the recipe but never tried making one. Also shouldn't you extend your taste test to include butter and other toppings in case it makes a difference.

BakerAunt;
Crackers sound wonderful. I prefer my brownies cakey rather than fudgy, so any fudgey brownies are the result of accidents.

[Author]

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