Recipe: Bread Maker Hot Cross Buns

So I got it into my head to make hot cross buns this morning while I was at home with my sick kiddo. I'm all proud because, though I was out of non-hard boiled eggs, I still managed to make some delicious rolls, AND I wrote down what I did. Hope you enjoy it. Happy Easter!

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Bread Maker Hot Cross Buns

Liquids / Sugars
1 cup water
1/8 cup sweetened condensed milk, fat free
2 tsp melted butter
1 tsp sugar
1/2 cup applesauce

Dry
4 cups Plain flour
1.5 tsp of cinnamon
dash of salt
1 teaspoon Yeast

Add later
1/4 cup of orange peel
1/8 cup cranberries

Other
2 cups of powdered sugar

Directions

1. Combine liquids and sugars in bread maker.
2. Add Dry items except yeast.
3. Dig a small hole and fill with yeast.
4. Go through a dough cycle.
5. Add orange peel and cranberries mid way finish cycle.
6. Grease a 12x18" pan, fill a bowl with some kind of oil. and have a bowl of flour.
   
7. Alternate rolling up 12 rolls between flour and oil, finishing with oil. Place in glass pan.
8. Place a greased cling wrap cover on top, pop in an over warmed to 100 F. (turn off once up to heat).
   
9. Let sit for 30 minutes in the oven while it doubles in size.
   
10. Remove cling wrap and turn over up to 325 F. (400 F at sea level)
    
11. Bake for 15 minutes, coat with sugar water glaze.
12. Bake for 5 to 10 more minutes until brown and crusty.
13. In the meantime take the rest of the sweetened condensed milk in a small bowl. Add enough powdered sugar to thicken it up enough to be icing.
14. Load the icing up in a zip lock bag (may need to double bag here if it's really thick) and ice the buns in cross formation.
    
15. Eat.
    

Mash up of these two recipes:
Destitute Gourmet
Cooks

Tiramisu (Really Not Banana Cream) Recipe

Hey all,

Here is the Tiramisu recipe from a few weeks back that a good friend was convinced was banana cream right up until he took a big bite. It's good as long as you like coffee.

Tiramisu
3 cups pound cake cubes
2 envelopes Maxwell House Cappuccino Amaretto Flavor divided (I used real strong coffee)
2 cups cold milk, divided
1 package (8 oz) philly cream cheese, softened
1 package Jello Vanilla Flavor Instant pudding and pie filling
2 cups thawed cool whip topping
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1. Cover bottom of a 8 inch dish with cake
2. Dissolve 1 envelope of cappuccino in 1/2 cup of milk, sprinkle over cake (I just did coffee and milk and poured enough to dampen all the cake)
3. Beat cream cheese in large bowl with electric mixer until smooth. Gradually beat in remaining 1.5 cups of milk until smooth. Add pudding mix and remaining envelope of cappuccino mix. (I added a half cup of sugar here and used coffee again) beat on low speed until blended.
4. Fold in whipped topping.
5. Spoon and smooth over cake.
6. Refrigerate 3 hours. Makes 6 servings.

Nov 29: recipe friday a few days late: Squash Stew

Since I had something to say on Friday, I didn't get to do a Recipe Friday. Fortunately, I will do that now. A about a month ago I passed this recipe on to a friend who is changing to vegetarian. She liked it so much she asked if she could share it and I said no. Now I'm totally doing a 180% so, Holly can totally share this. Nablopomo has broken me.


Squash Stew (slow cooker)
Ingredients:
1 onion
spray oil
1 med garlic
1 med butternut squash, peeled, seeded, and cut into 0.5 inch cubes
1 cup baby carrots
1 can of veggie broth
0.25 tsp ciniminon
0.5 tsp ground cumin
0.5 tsp red pepper flakes
15 oz can of garbanzo beans (chick peas) rinsed
0.5 tsp of salt

1. Cook up onions and garlic in a pan for 5 minutes (optional)
2. Put everything BUT the chickpeas in the pot starting with the squash on the bottom.
3. Simmer in slow cooker for 6 hours on high
4. Add chickpeas and cook for 5 more minutes to heat them up.

We usually serve this with rolls for slopping up the broth. It also adds an interesting base for soup later on or as we call it "what's in the freezer" stew.

Nov 20: recipe friday: easy curry

I have to say I am very thankful for recipe Friday.

This week I thought I'd share one of my family's oldies but goodies. It says its Indonesian Meatballs Curry, but I leave it to you to decide if they use Golden Mushroom Soup in their curry. This originally came from MicroWave Bake Litton, but we kind of took it and ran.

Ingredients:
1 can (28 oz) peach halves (or fresh peaches if you have the time, pitted and sliced in half)
1.5 teaspoons curry powder
1lb ground beef
.25 cup rolled oats
.25 cup finely chopped onion
.25 cup milk
.5 teaspoon salt
.125 teaspoon of pepper (that's one-eighth y'all)
1 can of Golden Mushroom Soup
.25 cup red wine
1 teaspoon curry powder (I've been known to use half a bottle)
Cooked white rice

Directions:

1. Turn the rice on or set it up on the stove, do it first. It will keep.
2. Preheat oven to 400 degrees
3. Combine ground beef, rolled oats, onion, milk, salt, and pepper, mix with hands and make about 24 meatballs. Place in greased 8x8" glass pan
4. In a medium bowl, combine soup, wine, a whole lotta 1 teaspoon of curry powder. Pour mixture over meatballs.
5. Slide it all into the oven and bake for 15 to 20 minutes or until centers of meatballs are not pink.
6. Meanwhile, drain peaches, reserve the syrup. Blend syrup with a whole lotta 1.5 teaspoons of curry powder. Arrange peach halves in another glass 8x8" baking dish. Drizzle with curry mixture.
7. Pop the peaches in the oven with the meatballs. They are done once they are hot.
8. Serve over that hot rice you just finished making.

We've tried this with apricots and found it was more tangy. We eat this a minimum of once a month, especially since we got a rice cooker last year. Does not do so well with chicken. I measure the curry based on color. It should be a golden brown, even with the red wine in there.

What's your favorite curry recipe?

Nov 13: recipe friday

Last night I made Cowboy Caviar for small group. It is one of the many recipes I've found from What can I bring?, a cook book for events. I've liked 3 out of 4 recipes I've made out of it.

Here's basically the recipe for the CC:

2 tb of red wine vinegar (i used balsamic since that's what I had)
2 to 4 teaspoons of franks red hot sauce
2 teaspoons of olive oil
1 clove of garlic minced
dash of fresh pepper (or what you have)
1 (15.5 ounce) can black beans or black-eyed peas, drained
12 oz can of corn (I did white and gold)
3 scallions green and white parts chopped
1 avocado, skinned and chopped
1 large chopped tomato
3/4 cup chopped cilantro, fresh

1. mix up the first five ingredients in a bowl, set aside.
2. Mix corn, black beans, scallions, avocado, tomato and cilantro together in a bowl
3. pour sauce over mixture and refrigerate til party. Eat with chips like salsa.
Makes about 4 cups.

Though it was good next day, it was best that day after soaking in the fridge for 4 hours.