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I think the bunnies need to be further apart. 🙂
On Sunday I made a very last batch of Hot Cross Buns, these were all whole wheat with spices and dried lemon and orange peel. Its not much like a Hot Cross Bun, but these were done for friends who were diabetic and needed to cut out sugar. They probably are counting carbohydrates and limiting them severely, but they could eat a quarter a bun at a time. Everyone should celebrate Easter, even diabetics.
Baker Aunt; I love the idea of your crackers, and now that I shouldn't run to the store to just buy them, I love them even more. Is it very hard to roll them out?
I guessed at it. First guess was correct, second guess which I actually clicked on was wrong
I bake a ham and raisin ricotta pie. It doesn't quite know whether its a desert or a main dish. It has raisins, walnuts and ham and I added the zest and juice of a blood orange in place of the Grand Marnier sauce. Its quite nice but wierd. It said to cook for 30 minutes but I baked it for nearly an hour until done.
I've never heard of this before.
I baked my Hot Cross buns this morning. They came out beautifully. I ate three for breakfast and will probably be eating many more as the day progresses. I am going to start one final tiny batch of diabetic friendly Hot Cross buns, no sugar, no dried fruit, all whole wheat, but heavy on the spices and dried fruit peel. The intended recipient lives across the street, so I can leave it at her doorstep and run away.
I also have a recipe for a ham and raisin pie, more like a quiche than anything else. I plan to bake that today.I guessed correctly.
I've started my Hot Cross Bun recipe too. This is from the NY Times cookbook and I've made it since I've been in High School. Its the most elaborate of my recipes and I always do it as the culmination of the Hot Cross bun season. Its a soft dough now, and will be refrigerated overnight. Tomorrow I'll knead it, adding more flour as necessary and shape it into buns. The baking will be either Saturday or Sunday depending on how it rises. This uses 8 cups of flour so makes quite a few buns.
BakerAunt; how many Hot Cross Buns are you making?I've seen a reference to pomegranate molasses, but was wondering if that was like "oat milk" and more an advertising gimick.
April 9, 2020 at 4:37 pm in reply to: How Will Your Holiday Be Different This Year of Quarantine? #22738No I have a decent selection of spices but very few liquors, and I don't want to go out to buy more.
I guessed wildly and correctly. I love pastrami in sandwiches.
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This reply was modified 5 years, 6 months ago by
skeptic7.
April 9, 2020 at 3:56 pm in reply to: How Will Your Holiday Be Different This Year of Quarantine? #22734I have some oranges, maybe I can put in fresh orange zest. I saw Blood Oranges in the store and inspired by BakerAunt's recipes I bought a bag. I have eaten all but two but I can save one for a ham pie.
I am doing a chicken pot pie -- well actually three individual ones. This is a new variation, I am using some mole verde concentrate which I bought from the store as the main flavoring ingredient and having onions, celery and sweet peppers as the vegetables. I am using an oil based pie crust as the topping, but since I love pie crust its rather thick.
April 9, 2020 at 2:29 pm in reply to: How Will Your Holiday Be Different This Year of Quarantine? #22730I will do my special Hot Cross Buns starting Friday and baking it on Easter Sunday, but I will be freezing any I can't eat myself. I won't be running around giving it away and my friends can't come pick it up.
I saw a recipe for a ham and raisin pie, more a quiche than anything else and I think I will make that leaving out the Grand Mariner as I don't have that. Would brandy work? I have some homemade chocolate peanut butter cups which I will eat, and plan to look at either donut recipes or Pain au Chocolat recipes.I got it.
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This reply was modified 5 years, 6 months ago by
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