Hot Cross Buns

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Ingredients:

DOUGH:

  • 1/2 cup raisins

  • 1 (1/4-ounce) package of active dried yeast (or 2 1/2 teaspoons of active dry yeast)

  • 1/4 cup water (lukewarm)

  • 1 cup milk (scalded)

  • 1/4 cup butter

  • 1/3 cup sugar

  • 1 teaspoon salt

  • 1 egg

  • 1 tablespoon orange zest

  • 3 1/2 cups all-purpose flour

GLAZE:

  • 1/4 cup water

  • 2 tablespoons sugar

  • 1 cup powdered sugar

  • 1 tablespoon of milk

  1. Gather the ingredients.

  2. Soak the raisins in some warm water for about 20 minutes, or as long as it takes to make the dough. This ensures that they will be moist and delicious in the bread!

  3. Combine the yeast with the lukewarm water and let sit for a few minutes.

  4. Combine the hot, scalded (not boiled!) milk with the butter, sugar, and salt. Allow the butter to melt and the sugar to dissolve in the hot milk. Cool the milk and butter mixture until it is lukewarm.

  5. Combine the lukewarm milk mixture with the water and yeast mixture.

  6. Beat in the egg and the orange zest.

  7. Place the mixture in the bowl of a stand mixer and slowly add in the flour until it is completely incorporated and a soft dough has formed.

  8. Strain the water off of the raisins and add them into the dough. Mix again until the raisins are fully incorporated into the dough. 

  9. Cover the dough and allow to rise for 30 minutes, until the dough has about doubled. 

  10. Cut or divide the dough into 12 equal balls. Form the dough into smooth round balls. Place them snugly in a buttered baking dish, a 13-by-9-inch pan works best.

  11. Cover the pan with a clean dish towel and allow to rise for another 30 minutes.

  12. Preheat the oven to 375 F.

  13. Bake the rolls for about 20 minutes, or until golden brown.

GLAZE:

  1. While the rolls are baking, combine the 1/4 cup of water and 2 tablespoons of sugar in a small saucepan. Heat on medium until the sugar has dissolved and some of the water has evaporated. 

  2. When the rolls are taken out of the oven, glaze them with the sugar and water mixture. 

  3. Combine the powdered sugar with the milk. It should be rather thick in consistency, add more powdered sugar or milk as needed.

  4. Place the mixture in a piping bag, or a plastic bag with the tip snipped and draw crosses over the top of each bun.

  5. Serve while warm and enjoy! 

 

https://www.thespruceeats.com/hot-cross-buns-4008859

Rhubarb Shortcakes

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Ingredients:

ROASTED RHUBARB

  • 2 pounds rhubarb, trimmed, sliced 1-inch thick

  • 1 cup sugar

  • 1/2 cup red wine

  • 1 vanilla bean, split lengthwise

  • BISCUITS AND ASSEMBLY

  • 1 cup cake flour

  • 4 teaspoons baking powder

  • 1 teaspoon sugar

  • 1 1/2 teaspoons kosher salt

  • 1 cup all-purpose flour plus more for work surface

  • 3 cups chilled heavy cream, divided

  • 1/4 cup (1/2 stick) unsalted butter, melted

ROASTED RHUBARB

1. Preheat oven to 350°. Combine rhubarb, sugar, and wine in a medium baking dish or ovenproof skillet. Scrape in seeds from vanilla bean; add bean and toss to combine.

 

2. Roast until rhubarb is very tender and juices are syrupy, 30-40 minutes, depending on thickness of stalks. Let cool. Discard vanilla bean.

BISCUITS AND ASSEMBLY

3. Preheat oven to 375°. Whisk cake flour, baking powder, sugar, salt, and 1 cup all-purpose flour in a medium bowl to combine. Add 1 1/2 cups cream; gently mix just until dough holds together.

4. Transfer dough to a lightly floured surface and form into a 9x6-inch rectangle about 1-inch thick. Cut dough in half length-wise, then cut crosswise 3 times to form 8 rectangular biscuits.

5. Arrange biscuits on a parchment paper-lined baking sheet, spacing 1 inch apart. Brush tops and sides of biscuits with butter. Bake until golden brown, 18-20 minutes. Transfer to a wire rack; let cool (biscuits can be served warm or at room temperature).

6. Beat remaining 1 1/2 cups cream in a medium bowl until soft peaks form. Split biscuits and brush cut sides with remaining melted butter. Fill biscuits with roasted rhubarb and serve with whipped cream.

7. DO AHEAD: Rhubarb filling can be made 5 days ahead. Let cool, then cover and chill. Reheat slightly before serving. Biscuits can be made 1 day ahead. Let cool completely and store airtight at room temperature.

https://www.bonappetit.com/recipe/rhubarb-shortcakes 

Carrot Sheet Cake

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Ingredients:

  • 4 large eggs, room temperature

  • 1 cup canola oil

  • 2 cups sugar

  • 2 cups all-purpose flour

  • 2 teaspoons baking soda

  • 1/4 teaspoon baking powder

  • 2 teaspoons ground cinnamon

  • 1/2 teaspoon salt

  • 3 cups shredded carrots

  • 2/3 cup chopped walnuts

  • FROSTING:

  • 1 package (8 ounces) cream cheese, softened

  • 1/2 cup butter, softened

  • 1 teaspoon vanilla extract

  • 4 cups confectioners' sugar

  • 2/3 cup chopped walnuts

1. Preheat oven to 350°. In a bowl, beat eggs, oil and sugar until smooth. Combine flour, baking soda, baking powder, cinnamon and salt; add to egg mixture and beat well. Stir in carrots and walnuts. Pour into a greased 15x10x1-in. baking pan. Bake until a toothpick inserted in the center comes out clean, about 35 minutes. Cool on a wire rack.

 

2. For frosting, beat cream cheese, butter and vanilla in a bowl until smooth; beat in sugar. Spread over cake. Sprinkle with nuts. Decorate as desired.

https://www.tasteofhome.com/recipes/carrot-sheet-cake/

Raspberry Crumble Bars

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Ingredients:

Filling

  • 6 cups (26 oz.) fresh or thawed frozen raspberries

  • 3/4 cup seedless raspberry jam

  • 1/2 cup granulated sugar

  • 6 tablespoons cornstarch

  • 1 1/2 teaspoon lemon zest (from 1 lemon) 

Crumble

  • Cooking spray

  • 2 cups all-purpose flour

  • 1 1/2 cups uncooked old-fashioned regular rolled oats

  • 1 1/2 cups packed light brown sugar

  • 1 cup sliced almonds

  • 1/2 teaspoon ground cinnamon

  • 1/4 teaspoon baking soda

  • 1 cup butter, melted

1. Prepare the Filling: Stir together first five ingredients in a saucepan. Bring to a boil over medium-high, stirring occasionally. Reduce heat to medium-low; cook, stirring often, until thickened and reduced to 3 1⁄2 cups, 8 to 10 minutes. Cool completely, about 1 hour.

2. Prepare the Crumble: Preheat oven to 350°F. Spray a 13- x 9-inch baking pan with cooking spray. Line bottom and sides of pan with parchment, leaving a 2-inch overhang on all sides. Stir together flour, oats, brown sugar, almonds, cinnamon, and baking soda in a large bowl. Stir in melted butter until combined. Firmly press 4 cups of the Crumble mixture into bottom of prepared pan. Bake until lightly browned around edges, 10 to 12 minutes. Cool 5 minutes.

3. Spread cooled Filling over warm crust; sprinkle with remaining Crumble. Bake at 350°F until filling is bubbly, 35 to 40 minutes. Cool completely in pan, about 2 hours. Lift bars out of pan using parchment as handles. Slice into 32 bars.

https://www.southernliving.com/recipes/raspberry-crumble-bars

Pastel Butter Cookies

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Ingredients:

  • 1 cup whole blanched almonds, toasted

  • 2 cups unbleached all-purpose flour

  • ½ teaspoon coarse salt

  • ½ teaspoon ground cinnamon

  • 2 sticks (1 cup) unsalted butter, room temperature

  • 1 cup confectioners’ sugar, sifted, plus 1/2 cup per tinted sugar

  • 1 teaspoon vanilla extract

  • Freeze-dried fruits in various colors, such as blueberries, raspberries, and mangoes

  1. Preheat oven to 350°F. Place toasted almonds in the bowl of a food processor. Add flour, salt, and cinnamon, and process until nuts are finely ground, about 1 minute.

  2. In a medium bowl, with an electric mixer on medium, beat butter and 1 cup confectioners’ sugar until pale and fluffy, about 4 minutes. Add vanilla and beat until combined. With mixer on low, gradually add almond mixture and beat until just incorporated.

  3. Using a 1 1/2‑inch (1‑tablespoon) cookie scoop, drop dough onto parchment-lined baking sheets, spacing about 1 inch apart. Bake cookies, rotating sheets halfway through, until edges are just golden, 14 to 16 minutes. Transfer sheets to wire racks and let cool completely.

  4. For each desired color, place 1/2 cup fruit with 1/2 cup confectioners’ sugar in the bowl of a food processor; process until smooth and evenly tinted. (Sugars can be stored in airtight containers up to 1 month.) Place tinted sugars in small bowls and dip cookies, domed-side down, into tinted sugars to coat. Transfer to a plate and let rest, about 30 minutes. (Cookies can be stored in an airtight container at room temperature up to 1 week.)

 

https://www.epicurious.com/recipes/food/views/pastel-butter-cookies

Carrot Sheet Cake

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Ingredients:

  • 4 large eggs, room temperature

  • 1 cup canola oil

  • 2 cups sugar

  • 2 cups all-purpose flour

  • 2 teaspoons baking soda

  • 1/4 teaspoon baking powder

  • 2 teaspoons ground cinnamon

  • 1/2 teaspoon salt

  • 3 cups shredded carrots

  • 2/3 cup chopped walnuts

  • FROSTING:

  • 1 package (8 ounces) cream cheese, softened

  • 1/2 cup butter, softened

  • 1 teaspoon vanilla extract

  • 4 cups confectioners' sugar

  • 2/3 cup chopped walnuts

1. Preheat oven to 350°. In a bowl, beat eggs, oil and sugar until smooth. Combine flour, baking soda, baking powder, cinnamon and salt; add to egg mixture and beat well. Stir in carrots and walnuts. Pour into a greased 15x10x1-in. baking pan. Bake until a toothpick inserted in the center comes out clean, about 35 minutes. Cool on a wire rack.

 

2. For frosting, beat cream cheese, butter and vanilla in a bowl until smooth; beat in sugar. Spread over cake. Sprinkle with nuts. Decorate as desired.

https://www.tasteofhome.com/recipes/carrot-sheet-cake/

Lemon Mug Cake w/ Blueberries

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Ingredients:

  • 1/2 c. all-purpose flour

  • 2 tbsp. sugar

  • 1/4 tsp. baking powder

  • 1/8 tsp. kosher salt

  • 1/3 c. whole milk

  • 2 tbsp. unsalted butter, melted

  • 1 tsp. pure vanilla extract

  • 1 tsp. finely grated lemon zest

  • 1/4 c. fresh or frozen blueberries (frozen blueberries retain their shape better than fresh)

In a 12-ounce mug, whisk together flour, sugar, baking powder, and salt. Stir in milk, butter, vanilla, and lemon zest. Fold in blueberries. Microwave on High until just cooked through, 90 seconds to 2 minutes. 

https://www.goodhousekeeping.com/food-recipes/dessert/a30499653/lemon-mug-cake-recipe/

Peanut Butter Kiss Cookies

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Ingredients --

1 cup shortening 

1 cup peanut butter 

1 cup packed brown sugar 

1 cup white sugar

2 eggs 

¼ cup of milk

2 teaspoons vanilla extract

3 ½ cups all-purpose flour 

2 teaspoons of baking soda

1 teaspoon salt

½ cup white sugar for decoration

2 (9 ounce) bagged milk chocolate candy kisses - unwrapped

1. Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.

 

2. In a large bowl, cream together the shortening, peanut butter, brown sugar, and 1 cup white sugar until smooth. Beat in the eggs one at a time, and stir in the milk and vanilla. Combine the flour, baking soda, and salt; stir into the peanut butter mixture until well blended. Shape tablespoonfuls of dough into balls, and roll in remaining white sugar. Place cookies 2 inches apart on the prepared cookie sheets.

 

3. Bake for 10 to 12 minutes in the preheated oven. Remove from the oven, and immediately press a chocolate kiss into each cookie. Allow to cool completely; the kiss will harden as it cools.

Apple Cider

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Ingredients -- 

6 cups of apple cider

¼ real maple syrup 

2 cinnamon sticks

6 whole cloves 

6 whole allspice berries

1 orange slice strip 

1 orange slice strip 

1. Pour the apple cider and maple syrup into a large stainless steel saucepan.

 

2. Place the cinnamon sticks, cloves, allspice berries, orange peel and lemon peel in the center of a washed square of cheesecloth; fold up the sides of the cheesecloth to enclose the bundle, then tie it up with a length of kitchen string. Drop the spice bundle into the cider mixture.

 

3. Place the saucepan over moderate heat for 5 to 10 minutes, or until the cider is very hot but not boiling.

 

4. Remove the cider from the heat. Discard the spice bundle. Ladle the cider into big cups or mugs, adding a fresh cinnamon stick to each serving if desired.

Pumpkin Pie

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Ingredients -- 

1 (15 ounce) canned pumpkin 

1 (14 ounce) canned sweetened condensed milk

2 large eggs

1 teaspoon of ground cinnamon 

½ teaspoon of ground ginger 

½ teaspoon of ground nutmeg

½ teaspoon of salt

1 (9 inch) unbaked pie crust 

1. Preheat the oven to 425 degrees F. Whisk pumpkin, sweetened condensed milk, eggs, spices and salt in a medium bowl until smooth. Pour into the crust. Bake for 15 minutes.

 

2. Reduce oven temperature to 350 degrees F and continue baking 35 to 40 minutes then use a knife to insert 1 inch from the crust and come out clean. Cool. Garnish as desired. Store leftovers covered in the refrigerator.


https://www.allrecipes.com/

Brownies

Fudge Brownies

Ingredients:

10 tbsp softened salted butter

1 cup sugar

2 eggs 

2 tablespoons vanilla extract

½ cup melted chocolate chips

¾ cup flour

¼ cup unsweetened cocoa powder

½ teaspoon salt

Optional:

1 cup chocolate chips

powdered sugar

  1. Preheat oven to 350 

  2. Add butter and sugar to a bowl. Combine. 

  3. Add eggs and vanilla extract and then mix for 1 minute.

  4. Melt the ½ cup of chocolate chips in the microwave with 30 second intervals to make sure it doesn't burn. Add into batter.

  5. Add in flour, cocoa powder, and salt. Combine.

  6. Now you can add in 1 cup of chocolate chips to the batter if wanted.

  7. Grease brownie pan and bake for 30 min.

  8. Once they are done you may sprinkle powdered sugar on top if you'd like.