Hot Cross Buns
Ingredients:
1) A loaf of frozen bread rolls.
2) Raisins - 1 cup.
3) Sugar - 1/4 cup.
4) Cinnamon - 1 tsp.
5) Melted butter - 2 tbsp.
6) Powdered sugar - 2 cups.
7) Milk - 2 tbsp.
8) A greased pan.
9) A pastry tube.
10) A zipper bag.
11) A small bowl.
Cooking Instructions:
1) Thaw the bread rolls.
2) Pour the raisins into the small bowl you have. Combine with 1/4 cup sugar and 1/2 teaspoon cinnamon.
3) Flatten the rolls a bit.
4) Roll a little of the raisin mixture into each roll.
5) Lay the rolled balls in a greased pan. Slightly brush them with melted butter.
6) Heat these a little or put in some warm place for about an hour until doubled in size.
7) Bake for 15-20 mins at 350 degrees.
8) Combine 4 tsp. milk, 1 cup powdered sugar and the remaining cinnamon to make a glaze.
9) Brush the warm rolls lightly with the glaze you made.
10) Make a hard frosting combining 1 cup powdered sugar and 3 tsp. milk.
11) Allow the rolls some time to cool.
12) Make a cross on each bun. This will be easier if you use a pastry tube.
Pretzels
Ingredients:
1) Frozen breadsticks - 1 can.
2) Egg white - 1, beaten until foamy.
3) Toppings you like – course salt, cinnamon sugar, Parmesan cheese, etc.
4) A cookie sheet lined with waxed paper.
Cooking Instructions:
1) Turn up the oven temperature to 375 degrees.
2) Unroll the dough. Divide it into 12 breadsticks.
3) Twist and stretch each breadstick until about 22" in length.
4) Mould each breadstick into a pretzel shape. Tuck the ends beneath and press tightly to close.
5) Brush the top of each pretzel with egg white.
6) Sprinkle the toppings you like over the pretzel surfaces.
7) Bake the pretzels for 15 mins or more or until golden brown. Serve warm.
Easter Pie
Ingredients:
1) Crust pie dough - 2.
2) Ricotta cheese - 1 pound.
3) Eggs - 2.
4) Mozzarella cheese - 1/4 pound, grated.
5) Cooked ham - 1/2 pound, chopped.
6) Salami - 1/4 pound, chopped.
7) Prosciutto - 2 ounces, chopped.
8) Parmesan cheese - 2 tbsp, grated.
9) A 9" pie pan.
Cooking Instructions:
1) Turn up the oven temperature to 325°F.
2) Whip the ricotta, adding eggs into it one at a time.
3) Add in mozzarella, ham, salami and prosciutto. Stir well.
4) Line the pie pan with pastry.
5) Spoon mixture into the pan.
6) Sprinkle the top of the mixture with parmesan. Cover with top pastry.
7) Pinch the edges together and cut steam vents in tops.
8) Bake for an hour or until crust is golden brown.
9) Keep on racks to cool. Refrigerate until needed.
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