Saturday, April 18, 2009

Reclaiming the porch!

We're back on the screened in porch! What a treat after the winter to have a late breakfast al fresco! And what a gorgeous day!

I have some recipes for ya'll....some of you requested them. I'm finally getting around to writing them up. I don't know how to make a link to them, so I'll just put them here in their entirety.... ENJOY!

For An:


Note: most linzer cookies are a round cookie bottom with a top cookies with a hole cutout...then jam in between. I've been making this recipe for years and it's a bar cookie.....with a lattice top. You won't be disappointed. The ground almonds are a must!)

1 ½ c. flour
¼ c. sugar
½ tsp baking powder
½ tsp. salt
½ tsp. cinnamon

Sift above together.

Stir in :

½ c. brown sugar

Cut in:

½ c. (1 stick) butter


1 slightly beaten egg
1/3 cup ground almonds

Mix well with hands.
Divide dough and use a bit more than ½ to pat into the bottom of an 8x8x2 inch pan.
Spread dough with ½ cup raspberry jam. (stir jam a bit to smooth out any lumps)

Roll remaining dough out on lightly floured surface. Cut into strips about ¼ inch wide.
Lay in a lattice pattern across surface of jam. Don’t be too fussy if they break…just patch them up. Baking will make them look fine.
Brush surface with 1 slightly beaten egg yolk mixed with 1 tsp. water.

Bake at 375 for 25 minutes. Cool, cut and enjoy!!

Hot Cross Buns (See here for a photo) (Scroll down)

Scald 1 ¼ cup milk. Add ½ cup sugar, ½ tsp. salt, and ½ cup (1 stick) butter. Cool to lukewarm.

In large mixer bowl, mix 2 cups flour, ½ t. cinnamon, 1 pkg. yeast (about 2 tsp. if you don’t use the pre-measured pkts.)
Pour in the milk mixture and beat to combine. Beat in 2 eggs and then beat on high speed for 2 minutes. Scrape sides of bowl as mixing.

Stir in 1 c. currants (you can use raisins, but I like currants) and ½ c. chopped candied fruit and 2 ¼ - 2 ½ cups additional flour to make a soft dough. Stir vigorously by hand.

Place in a greased bowl and turn to bring greased side to top. Let rise in a warm spot until doubled.

Shape into 18 buns and place in a 9 x 13 inch greased baking pan.

You could let them rise again now and then bake, but I lightly oil the tops of the buns and cover them with saran wrap and put them in the refrigerator. The next morning…tatke them out, uncover, place a clean dish towel over them and let them warm up a bit….
Then bake at 375 degrees for 25 to 30 minutes.

When the buns are cool, make a confectioners sugar frosting and pipe a cross on the top of each bun.

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