Hot Crossed Buns

Nothing says spring and Easter to a Catholic like Hot Crossed Buns. I think these sweet, airy, fruity buns are great year round and are a perfect accompaniment to a hot cup of tea in the afternoon. This is a traditional recipe and does require a bit of time to let things rise, but the finished product is delicious. The hardest part is finding the citron!

Hot Crossed Buns

1/4 Cup Lukewarm water
1 tbsp light brown sugar
2 tbsp yeast
1 1/2 cup scaled milk
1/2 cup butter
1/2 cup brown sugar
1 1/2 tsp salt
2 eggs, beaten
4 1/3 cups all purpose flour, sifted
2 tsp cinnamon
1 tsp cloves
1/2 tsp nutmeg
1/2 cup currants
1/3 cup citron, finely diced

Glaze
Melted Butter
Honey


Icing
2 tbsp hot milk
icing sugar, to thicken
zest of 1 lemon

Preheat oven to 400degrees F

1. Add lukewarm water to a small bowl and dissolve 1 tbsp of light brown sugar. sprinkle with yeast. Let stand for 10 minutes, until frothy and be sure to keep away from drafts

2. Scald the milk and add the butter, sugar and salt.

3. beat the eggs until they are light and combine slowly with the milk mixture and the yeast.

4. Sift 3 cups of flour and combine with spices in a mixing bowl.

5. Add the yeast mixture and beat for 4 minutes to form a sponge.

6. toss the currants and citron with 1/2 cup of flour and mix it with the sponge. If necessary, add more flour to make a firm dough. Beat well.

7. Set the dough in a pan of warm water to rise, covered with a towel.

8. When dough is light, push it down and form into 2 dozen balls. Place them in a well greased pan, loosely covered with a towel, to rise again. This will take about 45 minutes.

9. bake in over for about 20 minutes. Remove and brush with mixture of melted butter and honey.

10. mix hot milk with powdered sugar and lemon zest to make a thick icing. fill pastry bag and when buns are cool, form crosses on the top of the buns with the icing.

AlleyKat’s Country Raspberry Cream Cheese Pie

While driving around Prince Edward Island, Canada, my family and I stopped at the PEI Preserve Company for lunch. PEI is known for its potatoes and mussels and the PEI Preserve Company is known for its delicious homemade jams, jellies, and honey... their Raspberry Cream Cheese pie is also pretty stellar. Refreshing, just the right amount of tart and sweet, this is a lovely recipe for a summer party or anytime you can get your hands on fresh raspberries.

AlleyKat’s Country Raspberry Cream Cheese Pie

Crust – can be made from scratch or purchased already made. 9-in deep dish is preferred. Pierce bottom with fork and prebake at 375 for 12 to 15 minutes. Cool.

Filling:
6-8oz Cream cheese, softened
1/3c powdered sugar (more or less to taste)
2 tsp lemon juice or ¼ tsp lemon extract
6 c. raspberries (about 1 ½ quarts)
2/3 c sugar
3 tbsp corn starch
½ c. water + 1 tbs

Beat together cream cheese, powdered sugar and lemon juice. Spread on bottom of cooled pie shell.

Mash enough berries to measure +/- 1 1/2c (about 18oz). Mix sugar and cornstarch in 2 quart saucepan/ Gradually stir in water and mashed berries. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Cool in refrigerator about 15-20 mins. Fill pie shell with remaining berries, reserving about ½ cup for garnish. Pour cooked berry mixture over top. Garnish with berries. Refrigerate at least 3 hours prior to serving.

Quiche Lorraine

Everyone loves a Quiche -- and this recipe makes the best, hands down. Severed cold in the summer, and warm in the winter, this cheesy, creamy, hearty and savory tart is an all-season delight. The bacon can be replaced with chopped asparagus spears for a lovely vegetarian version.

Quiche Lorraine

pastry for 1 9-in pie
4 strips bacon
1 onion, diced
1.5 cup shredded cheese -- split Gruyere and Ementhaler
4 eggs, lightly beaten
2 cups heavy cream
1/4 tsp nutmeg
1/2 tsp salt
1/4 tsp white pepper

1. preheat oven to 450degrees F

2. line a nine-in pie plate with pastry and bake 5 minutes

3. cook bacon until crisp and remove it from the skillet. Pour off all but one tablespoon of the fat remaining in the skillet. Cook the onion in the remaining fat until the onion is transparent.

4. crumble the bacon and sprinkle the bacon, onion and cheeses over the inside of the partly baked pastry

5. combine the eggs, cream and nutmeg, salt and pepper and strain over the onion-cheese mixture.

6. bake the pie 15 mins, reduce the oven temp to moderate (350) and bake until a knife inserted one in from teh pastry edge comes out clean, about ten minutes longer.