Hot Cross Buns

I've never made hot cross buns before, so this was a bit of a learning experience. I tried to different recipes and this was definitely the winner. I made my own mixed peel, but I think you could easily omit it and just use the zest.

-Paul Hollywood

300 ml/10fl oz. whole milk
500 g/1 lb. 2 oz. bread flour
75g/ 2 ½ oz. caster sugar
1 tsp. salt
7g fast-action yeast
50g/ 1 ¾ oz. butter
1 egg, beaten
150g/ 5oz sultanas/raisins
80g/ 3 oz. mixed peel
1 apple, cored and chopped
2 oranges, zest only
2 tsp. ground cinnamon
oil for greasing the bowl

For the cross:
75g / 2 ½ oz plain flour, plus extra for dusting

For the glaze:
3 Tbsp. apricot jam

Bring the milk to the boil and then remove from the heat and leave to cool until it reaches hand temperature.

Mix the flour, sugar, salt, yeast, butter and egg together in a bowl, then slowly add the warmed milk until it forms a soft, sticky dough.

Add the sultanas, mixed peel, chopped apple, orange zest and cinnamon, then tip out of the bowl onto a lightly floured surface. Knead the dough by holding the dough with one hand and stretching it with the heal of the other hand, then folding it back on itself. Repeat for five minutes, or until smooth and elastic.

Put the dough in a lightly oiled bowl, cover with oiled cling film and leave to rise for approximately one hour, or until doubled in size.

Divide the dough into 12 even pieces, and roll each piece into a smooth ball on a lightly floured surface. Arrange the buns on a baking tray lined with parchment, leaving enough space so that the buns just touch when they rise and expand. Set aside to prove for another hour.

Heat oven to 420-4255 F.

For the cross, mis the flour with about 5 Tbsp water in a small bowl, adding the water one tablespoon at a time, so that 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 20-25 minutes on the middle shelf in the oven, or until golden brown.

Gently heat the apricot jam to melt, then save to get rid of any chunks. While the jam is still warm, brush over the top of the warm buns and leave too cool. Gently rip the buns apart to serve, revealing temptingly soft edges.

Bunny Rolls

Use your favorite roll recipe (I used this one) and turn your rolls into bunnies for Easter!

Easter Bunny Cake

My grandma always makes super cute bunny cake for Easter, but I've never seen one 'standing' up like this. I ran out of nuts, so my cake was not as brown as it should have been, but still fun!


-Kacee Carlson


Carrot cake & Cream Cheese Frosting
Walnuts (I can't eat them, so I used pecans)
Large marshmallows
Small marshmallows
small candies/chocolate chips for eyes
small candy for nose

To make the bunny:  You will only need one of the round cakes for the bunny cake.  Cut the round cake in half and stack them up with the flat, cut side down.  It should now be two half circles, flat against each other, sticking up in the air. 

Frost between the two half-cakes to stick them together.  Next you’ll need to cut a triangle out of the two half-circles, about 2-3 inches from the base.  This is hard to explain, but basically you cut a slice parallel to the base and then straight up perpendicular to your first slice.  This makes the place for the bunny ears.  Now frost the whole cake, including the indentation you just cut.  Now finely chop some walnuts until it resembles a powder.  Pat this walnut powder all over the surface of the cake – every place there is frosting.  Now cut 1 large marshmallow in half diagonally and place in the “ledge” you created, with their cut sides out.  These are the bunny ears.  Now cut another large marshmallow in half the short way (so that the two circular edges are intact).  Place these cut sides in on the “face” of your bunny for cheeks.  Use chocolate chips or brown M&Ms for eyes, a jelly bean or red/pink M&M for the nose (which is directly above your two marshmallow cheeks), and then put two small marshmallows under the cheeks for the buck teeth.  

Easter Story Cookies

This is a great activity to do with children to teach them the Easter Story. These cookies are slightly different than a traditional meringue because they are meant to be hollow and are started at a higher temperature. The initial heat makes the moisture evaporate quickly and an air pocket forms. These work very best in a dry environment, so avoid running your dishwasher or boiling water while making the meringue. If cookies are not all the way dry in the morning, you can bake them in a low-temp oven for a few more minutes (although I prefer them a bit wet & chewy). Make sure your beaters and bowl are really clean - the egg whites won't form peaks if there is any trace of oil.


-Aunt Janet McClellan



Begin this recipe on Saturday, the day before Easter.
1 cup whole pecans
1 teaspoon vinegar
3 egg whites
pinch salt
1 cup sugar
zipper baggie
wooden spoon or a wooden meat hammer
duct tape or packing tape
Bible

Preheat oven to 300*F.

Place pecans in zipper baggie and let children beat them with the wooden spoon or hammer to break them into small pieces.


Explain that after Jesus was arrested he was beaten by the Roman soldiers. Read John 19:1-3.


Let each child smell the vinegar. Put 1 teaspoon of vinegar into the mixing bowl.


Explain that when Jesus was thirsty on the cross he was given vinegar to drink. Read John 19:28-30.


Add egg whites to the vinegar. Eggs represent life.


Explain that Jesus gave his life to give us life. Read John 10:10-11.


Sprinkle a little salt into each child's hand. Let them taste. Then put your pinch of salt in the bowl.


Explain that this represents the salty tears shed by Jesus's followers, and the bitterness of our own sin. Read Luke 23:27


So far, the ingredients are not very appetizing! Add 1 cup sugar to the bowl.


Explain that the sweetest part of the story is that Jesus died because he loves us. He wants us to know and belong to him. Read Psalm 34:8 and John 3:16.


Beat with a mixer on high speed for 10 to 15 minutes until stiff peaks form.


Explain that the color white represents the purity in God's eyes of those whose sins have been cleansed by Jesus. Read Isaiah 1:18 and John 3:1-3.


Fold in broken nuts. Drop by teaspoons onto wax paper covered cookie sheets.


Explain that each mound represents the rocky tomb where Jesus's body was laid. Read Matthew 27:57-60.


Put the cookie sheet in the oven, close the door and turn the oven OFF. Give each child a piece of tape to seal the oven door.


Explain that Jesus' tomb was sealed. Read Matthew 27:65-66.


Leave the kitchen. If you've been making these cookies just before bedtime, GO TO BED!


Acknowledge that the kids are probably sad that they've worked hard to make these cookies, and now have to leave them in the oven overnight. Explain that Jesus' followers were in sad when Jesus died and the tomb was sealed. Read John 16:20 and 22.


On Easter morning, open the oven and give everyone a cookie. Ask the kids to notice the cracked surface. Have them bite into the cookies. The cookies are hollow!


Explain that on the first Easter morning, Jesus' followers were amazed to find the tomb open and empty. Read Matthew 28:1-9.


HE HAS RISEN!

Bunny Buns

This was the choice for our Family Home Evening treat this week. They were really soft and yummy! I decreased the orange zest a bit and used orange juice instead of water and butter for the glaze. They puffed a little more than I thought they would, so next time I'll leave the ears a little longer. I went to put some little sprinkles on for eyes, but then I realized these were supposed to be 'buns' with a tail. Maybe I shouldn't be so technical next time and our bunnies will have eyes in the back of their heads... :)

-The Friend, April 2011 - slightly modified

1 package active dry yeast (2 ½ tsp)

¼ cup warm water

1 cup milk, warmed not quite to boiling

1/3 cup sugar

½ cup shortening

1 teaspoon salt

2 eggs, beaten

¼ cup orange juice

zest of 1 orange

5 ½ cups flour, sifted

Glaze: 2 cups powdered sugar, 1/4 cup orange juice

1.     Sprinkle yeast in the warm water and set aside.

2.     In another bowl, blend milk, sugar, shortening, and salt. Cool until lukewarm, then add eggs, water with yeast, orange juice, and orange zest.

3.     Stir in flour a few cups at a time to make a soft dough. Let stand for 10 minutes.

4.     Knead dough 5–10 minutes on a lightly floured surface until dough is smooth and elastic. Place it in a lightly greased bowl, turning once to grease surface. Cover bowl with a clean towel and put it in a warm place. Let dough rise for 2 hours, or until double in size. Punch dough down and let stand for 10 minutes.

5.     On a lightly floured surface, roll dough into a rectangle 1/2 inch thick. Cut dough into strips 1/2 inch wide and 14 inches long. Roll between hands into rounded snake shapes. Cut one strip into pieces 1/2 inch long, and roll into balls.

6.     Place one long piece of dough on a greased cookie sheet. Place one end of the strip over the other to make a loop; bring the end that is underneath up and cross it over the other end. Place a ball of dough on top of the bottom loop.

7.     Cover bunnies and let rise in a warm place for 45–60 minutes (30 min), until nearly double in size. Bake at 375ºF (350 if using dark pan) for 12–15 minutes.

8.     For the glaze, stir powdered sugar and orange juice together. Frost the bunnies with the glaze while they are still warm.

Easter Nests

I can't say these are amazingly delicious, but they are a fun treat for Easter and spring! I recommend making smaller nests for children.


-JIF Peanut Butter

4 cups chow mein noodles
1/2 cup light corn syrup
1/2 cup sugar
3/4 cup peanut butter
Jelly beans or other egg-shaped candies (Whopper Robin's eggs)

In large mixing bowl, use your hands to break oodles into smaller pieces. In large saucepan, combine sugar and syrup. Cook over medium heat until sugar is melted and edges begin to bubble. Add peanut butter and stir until smooth. Pour mixture over noodles and toss to coat.

With slightly buttered hands, form mixture into tight balls using approx. 1/4 cup mixture per ball (2 Tbsp for smaller nests). Make indention in center of each ball to resemble a bird's nest. Place on waxed paper and allow to cool completely.

Place two or three jelly beans or other egg-shaped candies into each nest.