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Hot Cross Buns (Bread Machine)

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Wondering where I have been? I’m a priest. It was Easter. Don’t ask. But hey, I’m back from vacation so my little brain is slightly less fried than it was a couple of weeks ago. I think we can all be thankful for that!

It isn’t that my family has been starving or that I have not been cooking. It is merely that it has not been documented. But I did get a snapshot of this recipe before I trotted off to church with them on Good Friday. Hot Cross Buns are a fine Anglican tradition on Good Friday, and I’m all about tradition (feel free to laugh). While I may have made Hot Cross Buns for Good Friday these are in no way traditional. I don’t care for raisins, I added a few more spices, and who wants plain old icing when you can have cream cheese instead? If you want a little more traditional or you’re dying to hear more about Hot Cross Buns, feel free to Google them.

Now that it isn’t Lent or Holy Week, I’d just make these and spread the icing on top. But I’m lazy. And I love tons of cream cheese frosting. Whatcha gonna do?

Hot Cross Buns

Buns:

  • 2 eggs
  • ½ cup butter, softened
  • 4 cups bread flour
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1 ½ teaspoons salt
  • 2 tablespoons sugar
  • 1 ½ teaspoons yeast for bread machines
  • 1 cup dried cranberries (or other dried fruit)
  • 1 egg
  • 2 tablespoons water

Icing

  • 4 ounces cream cheese, softened
  • 1/4 cup butter, softened
  • 1 1/2 cups confectioners’ sugar
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon salt

Break 2 eggs into 2-cup measuring cup. Add enough water to measure 1 1/3 cups. Place egg mixture and remaining bun ingredients (except fruit, 1 egg and cold water) in bread machine pan in the order recommended by the manufacturer. Select Dough/Manual cycle. Do not use delay cycle. You will probably need to add another tablespoon or two of water after a few minutes of mixing.

Add fruit at the Raisin/Nut signal or 5 to 10 minutes before last kneading cycle ends. Remove dough from pan. Cover and let rest 10 minutes on lightly floured surface.

Grease cookie sheet (if not nonstick). Divide dough in half. Divide each half into 8 equal pieces. Place about 2 inches apart on cookie sheet. Snip a cross shape in top of each ball, using scissors. Cover and let rise in warm place about 40 minutes or until double.

Heat oven to 375°F. Beat egg and cold water slightly; brush over tops of buns. Bake 15-18 minutes or until golden brown. Remove from cookie sheets to cooling rack. Cool.

Mix icing ingredients and place in Ziplock bag. Cut tip from bag and pipe crosses on each bun.

Pasta al Pomodoro

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You know it is Lent when fast-food restaurants start advertising fish sandwiches. Somehow Lent showed-up even though I am completely unprepared. What are my Lenten disciplines for this year? Giving up cursing, preaching without a script and no meat on Fridays. They may not seem hard to you but trust me, they are to me.

Trying not to curse and preaching without a script are new this year but I follow the Lenten discipline of meatless Fridays every year. We have a pretty carnivorous household so it can get creative. Even if you aren’t practicing this discipline I recommend this recipe. My husband LOVES pasta and I’ll devour anything with garlic. It was featured in Bon Apetit back in May of last year. I’ve altered the recipe a little to make it easier for weeknight dinners or just lazy cooks like myself.

Pasta al Pomodoro

Ingredients:

  • 1/4 cup extra-virgin olive oil
  • 1 medium onion, minced
  • 4 garlic cloves, minced
  • 1 (28 oz.) can crushed tomatoes
  • Kosher salt
  • 3 large fresh basil sprigs (it’s the middle of winter and my basil went south a long time ago so I used dried, just put it in when you salt the sauce)
  • 12 oz. spaghetti
  • 2 Tbsp. cubed unsalted butter
  • 1/4 cup finely grated Parmesan or Pecorino

Heat olive oil in a 12″ skillet over medium-low heat. Add minced onion and cook, stirring, until soft, about 12 minutes. Add garlic and cook, stirring, for 2-4 minutes. Increase heat to medium, add tomatoes and season lightly with kosher salt (if you are using dried basil throw it in now); cook, stirring occasionally, until sauce thickens slightly and the flavors meld, about 20 minutes. Remove pan from heat, stir in basil sprigs, and set aside.

Meanwhile, bring water to a boil. Season with salt; add spaghetti and cook, stirring occasionally, until about 2 minutes before tender. Drain pasta, reserving 1/2 cup pasta cooking water.

Discard basil and heat skillet over high heat. Stir in reserved pasta water to loosen sauce; bring to a boil. Add pasta and cook, stirring, until sauce coats pasta and pasta is al dente, about 2 minutes. Remove pan from heat; add butter and cheese; toss until cheese melts.

Read More http://www.bonappetit.com/recipes/2011/05/pasta-al-pomodoro#ixzz1nPbWwybN