#Hot Cross Buns and Butter Pudding recipe | Explore Tumblr Posts and Blogs

desertdollranch · 4 years

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Crafts masterpost

This post is my gift to you all to thank you for doing your part in staying home and easing the current public health crisis. I encourage you to continue doing so, and while you are at home indoors, to keep your hands busy with making things. So I have here, under the cut, a full list of every craft of mine that I’ve featured on my blog. Each post features either full-length tutorial, or a description of how I made it, or pictures at the very least to help inspire.

And since I also appreciate those of you who are fans of the stories or the history but don’t own any dolls, many of these don’t necessarily have to be made for a doll. Crafts like dyeing yarn with onion skins, or cross stitch, or loom weaving, are skills that can be used to make human-sized projects as well. I have marked all of these types of tutorials with two asterisks ** at the end of the line. For those of you that like kitchen crafts, I have also included recipes in the list; those are marked with a ^^ at the end of the line.

I will continue to update it as I make more craft-oriented posts. I will also add it to the header of my blog for easy access. Sections are organized by character name, with sections at the end for modern dolls or for any dolls.

Kaya:

foods & tule mat

twig horses

travois

Felicity:

Noah’s ark

quill pen & ink **

hornbook

queen cakes

fashion doll

rescue kit

bird bottle and whistle

summertime amusements

winter amusements

pomander ball **

marbled paper copybook **

undergarments

party games & crafts **

Felicity Just For Fun pages **

apple butter ^^

valentines

Shrewsbury cakes ^^

cross stitch sampler **

birthday treats & dishes

Caroline

embroidered map

chicken scratch embroidery **

travel basket

parlor

birthday treats & gifts

Josefina:

rancho room

lantern, chiles, & hen

reading & writing supplies

winter hat & purse

weave on a loom **

canteen

corn cobs

adobe oven

kitchen supplies

toy farm

hen pincushion **

appliqued treasure box **

cornhusk dolls **

lunch bag & foods

yarn dyed with black beans **

pet hen with eggs

pon game **

colcha embroidery **

bizcochito cookies ^^

pumpkin empanaditas ^^

prickly pear jelly ^^

Mexican hot chocolate ^^

Marie-Grace and Cecile:

printable Jenny Lind paper dolls

daguerreotypes **

cameo necklace **

Mardi Gras masks **

Kirsten:

cabin bedroom

Dala horses **

yarn doll **

fourth of July accessory set

printable paper dolls

printable rewards of merit

school supplies & lunch

thaumatrope toy **

onion skin dyed yarn **

spoon bag, bonnet, handkerchief etc.

recess set

Saint Lucia accessories

baby cradle, stenciled box, & washstand

party games & crafts **

Saint Lucia buns & pepparkakor ^^

pioneer potato soup ^^

rice porridge ^^

homemade butter ^^

Swedish pancakes ^^

Addy:

kite **

appliqued pillow **

hobby horse **

ice cream freezer

school supplies & lunch

winter fun

hooked rug **

birthday treats

bandbox

Mother Goose book

vegetable garden

party games & crafts **

sweet potato pone ^^

spool puppets **

mancala board & how to play **

corn pudding ^^

Samantha:

printable paper dolls

party games & crafts **

Rebecca:

bedroom accessories

Sabbath set

school supplies & lunch

hat, shawl, & pin

phonograph

high-button boots

carnival games

Hanukkah set

Molly:

printable paper dolls

party games & crafts **

victory bread ^^

pin the tail on the donkey printable

Isabelle:

sewing room

dance bag

Kanani

Hawaiian souvenirs

beach bag

shave ice shack

body board

Saige

easel & paints

sketchbook & portfolio

horse training set

silver & turquoise bracelets

art show

hot air balloon & birthday lunch

Grace:

bistro set

pastry cart

Modern dolls:

camp stove & chair

skis & snowshoes

denim backpack

telescope

nature explorer set

cookie boxes

hermit crab habitat **

reptile terrarium **

snow globe **

computers

engineering project

hats made from old socks

camera

iced coffee

donuts

Halloween candy

gingerbread houses

CDC-recommended face mask

hand sanitizer, soap, disinfectant spray, etc.

For any doll:

four recipes for homemade clay **

doll-sized books

chess set

necklaces

hearing aids

doll shirt from baby onesie

socks & tights

baby chickens

baby sleeper from an old teddy bear

#doll crafts #crafts #lists

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ladypyb · 4 years

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For Bread or For Worse

Rating: G

Relationship/s: USUK

Tags: Omegaverse, Cooking, and a lot of misunderstandings.

Day 3 of HetaliaXmasEvent: Christmas’s Costume / Christmas’s miracle / Christmas’s festival

|ao3|

(Gaaaaah, this is the first time that I’ve completed a fic on these two dorks! I hope you enjoy this little fic tho.)

As an alpha, it was Alfred's job is to protect his mate from all dangers. Even if that certain danger is Arthur's cooking.

Alfred loved Arthur, truly. He'd travel to the moon and back in a boat if he could. But in all things good and holy does the alpha want to prove his love by eating one of Arthur's kitchen spawn. Although he did just that in the first year of their relationship back in college. Alfred has an endearing-but-not-so-fond memory of having to be bedridden for a week and missing a regional robotics competition because he ate an English scone that he was sure to be the embodiment of the word 'death'. He swore it was hard and looked like a rock but then it was too underbaked in the inside. But he can't refuse the omega's expectant face as he hid his injured hands so Alfred gobbled it all up and then proceeded to get sick. And Arthur, the more stubborn of the two, refused to cook for his 'ungrateful arse' when the alpha admitted the truth about the cause.

That has become their arrangement. Alfred has been the one who cooks for both of them since then. He landed a job as a chef in a French restaurant owned by his older brother's mate, after all.

So there he was, taking out the third batch of his infamous heaven-sent gingerbread cookies while the omega sulked behind the counter. It was the first week of December and Arthur had a look of longing to whip something up in his eyes.

Three years into their relationship and six months of them being mates, Alfred was successful from distracting the other from the kitchen with an overall of two and a half years. DIstracted enough that the omega ordered him to bake him some 'biscuits'. A pleasant change from his sickly display and sudden picky eating (Arthur wasn't picky before).

The alpha placed the final batch inside and closed the oven with his foot. That earned him an eye-twitch from Arthur. "D'you wanna help me decorate these trees, sweetheart?"

"No." Arthur frowned and looked away from him and his cookies. Was he still sore about that? Alfred took off a mitten to turn the fan on. If it cools down the cookies, maybe it'll cool down the omega's temper. Arthur only grunted in response.

"You told me you wanted some gingerbread cookies. You were pouting, even. Want to take a bite?"

"Humph."

"C'mon, I worked real hard to suit them for your tastes, My Queen," Alfred took a cookie but immediately dropped it with a hiss, "Oh- Shit!" It was scalding hot! He forgot about that. Alfred began licking his wounded fingers.

Arthur stood up. Alfred thought he was coming over to fret over him like he always would but to his befuddlement, the other headed in the opposite direction.

"Wehw ya goin'?" Arthur only responded to his mate with a curt "Outside".

Yup. The alpha fetched a few icing pipes from the cupboard. Arthur was still sore about his comment years ago. He just hopes this wouldn't ruin their first Christmas together as mates.

________

Arthur's attitude toward him on the following week was like Maine's climate in Winter. Cold enough to freeze his balls. The fear of his mate cutting them off with scissors was then established when he saw him cutting pieces off of one of Alfred's dessert magazines in the middle of the night while muttering 'bollocks', 'chop off', 'shitty arse', and 'Alfred'. Which the alpha put together later on as 'Alfred that shitty arse, I'll chop off his bollocks...!'

He wasn't sure if that was what Arthur had said but it still was a well-founded fear.

________

Three weeks in December and three days before Christmas, Arthur's behavior didn't simmer down. It took a turn for worse. A worse worse that worried Alfred so much for his mate's condition.

If last week's description of Arthur was cold and neglectful, this week's was skittish and overly paranoid as if the snow on their porch would swallow him whole.

Arthur was always a weird type of person that bordered on the unnatural of the otherworld type. But hoarding a lot of bread in a cupboard for his tea, this was getting out of hand.

However, the alpha was hungry and was too tired to cook or order pizza so he might as well take a slice for a late-night snack. Putting a bit of butter from a gallon under their fridge- Why was Arthur hoarding these?!- on his sandwich, he leans back and observes the bread-infested cupboard above.

He nibbles on his sandwich. "Blech!"

What in the- The bread's gone stale! Alfred jumps up to his feet and began taking the loaves of bread from the kitchen cupboard.

Scouring. Scouring. And scouring. And then finally, he reaches the thing he has been trying to prevent for two years and a half. Arthur's kitchen spawn

________

Here they were, Alfred and Arthur in the living room with a baking dish between them. "Sweetheart," Alfred began, "So I found this in one of the cupboards. Care to share about it?"

Perhaps it was the sharpness of his tone that his mate's scent had gone sour and a bit bitter, and in turn Alfred switched from stern alpha into a ball of wrecked nerves. His voice went soft as he crossed over to the omega. "No, no, no. Art, I thought you were okay about the arrangement. Uh, I mean I didn't mean to suggest that you weren't allowed to which I didn't 'cause you're definitely allowed to! It's just that... "

Arthur's face remained stony but the moisture in his eyes and his scent gave him away. "I know, Alfred. You don't like my cooking." He said in gritted teeth, "My food will most likely make you sick. Besides the point, you're the chef between the two of us and you'd like to keep it that way."

"What? No!" The alpha balked at the accusation, "Well, yeah, I did get sick multiple times back then but that didn't stop you from making your scones for me."

"Scones? You called them rocks! Barely edible in context!" Arthur wiped his nose on his sleeve, drops of tears falling down his cheeks. "You dumped all those comments on our anniversary, too... "

Ah, shit. He hated seeing Arthur cry. He loathed himself when he knew it was his fault, too. Alfred embraced the omega and rubbed his back in soothing circles.

"Shh, Shh. Arthur... I'm really, really sorry if it made you feel that way." Alfred held his mate until he calmed down into little sniffles. "I love you, I'm really sorry. I'll eat it if it makes you happy."

He heard an intake of breath followed by the happiest pair of green eyes. His Arthur was too cute. How could he say no to that? Alfred nodded and Arthur took off to fetch utensils.

A piece of the dessert was on a fork and was already a few centimeters near his face. He looked back up to Arthur's expectant face that he never knew he missed. Well, maybe a little.

He took the fork from the other and studied it. Golden bread and a few raspberries and strawberries. "What did you say it was called?"

"Bread and Butter Pudding, my father used to make it for me on Christmastime."

Alfred made a noncommittal sound and braced himself. It went into his mouth.

Huh... Woah!!!

"MMM!!!"

Alfred began pointing at the dish with so much vigor. What was this? What was this? Chewy and soft. Was that a taste of brandy?! Sweet, too! Creamy, so creamy and smooth. It was serenading his tongue.

The alpha then moaned about the pudding until he realized had consumed about half of it. Delicious was an understatement.

"Wow."

"Wow, indeed. I spent the entirety of December perfecting the recipe, you know." Arthur never smiled any brighter than his charming smile right now this month and it made Alfred happy.

"Hey, sweetheart?" Alfred's grin was like the sun, it hurt to look at.

Arthur wasn't fazed at his mate's obvious elation and instead responded with pride. "Yes, love?"

"I just realized your baking became our Christmas miracle."

"..."

"Y'know, 'cause it was sudden and good and a surprise?"

Arthur didn't know how to respond to that comment.

He banned the alpha to sleep on the couch for the night.

"What possessed you to bake that pudding in the middle of the night, anyway?"

"Hm? Oh, I wanted to serve that while breaking the news to my father and your family. It's a tradition in my family to serve it."

"Wait... What news?"

"Wha... You didn't realize?"

"... Realize what?"

"Mood swings, morning sickness, strange cravings... I told you last month. You are aware that I have a bun in the oven for already seven weeks now, right...?"

"Wait, what?!"

#hetaliaxmasevent #my fanfic #usuk #aph america #aph England #omegaverse #abo dynamics #sfw fic #m|m

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ohwhatamessiam · 4 years

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I was tagged by @harry-strickland for do this Get To Know Me - Thank you!!!

Name: Adri (real name is Adrianna)

Height: 5′9″

Wearing: A crop top and boy shorts to sleep in with like 3 blankets piled on top.

Introvert or Extrovert: Introvert

Siblings: An only kiddo

Following: 291 (about 2/3 are probably inactive now)

Followers: 1029

Degrees: A bachelor’s in Psychology (my minors were in theatre and sociology not that that matters anymore)

Instruments: I’m not talented enough for that shit, but I could play a decent rendition of hot cross buns on a recorder in 5th grade (couldn’t we all?)

Favorite author: This changes a lot but probably VE Schwab or Maggie Stiefvater

Favorite Star Wars: Tbh Rogue One or the Mandalorian (I enjoyed a lot more of the prequel trilogy than I’m willing to admit but also Hayden Christensen was too cute for young me to say no to)

Last Google search: A BIG tmi but “mouth sores and inflammation” because as you could guess... I fucked up the inside of my mouth somehow almost immediately after getting a glowing review on my teeth from my dentist this week

Recommend a video game: Does.... does Pokemon Go count????

Recommend a music album: Beautiful Oblivion by Issues (because I saw them this week), St. Vincent’s Masseduction, or Fine Line by Harry Styles (even tho it isn’t out yet)

Recommend a book: What are ya into? The last thing I completely devoured was the Darker Shade of Magic series

Recommend a recipe: A heavily garlic buttered grilled cheese or my mom’s easy pudding cookie recipe (it’s a cake mix, a packet of instant pudding mix, 2 eggs, and a stick of melted butter, and you can pretty much make any kind of flavor combination/add mix-ins as you want)

Share a creative thought that you had today: Um... you should finish this chapter of Self Control you’ve been working on forEVER (I’m 2800 words in and the readers are NOT going to be happy with where this goes... but the outline for this story was literally given in Brandon’s tweets so I’m sticking to it)

Y’all don’t have to do this, but I’m tagging: @malletbreaker @anakin-skywalkers @lostboyinneverland @fangirlisms-22 @britneyshakespeare @destielandhobbitholes and anyone else who wants to do this????

#about me #me #about #personal #time to go to bed already since i gotta work on this hell day in a few hours

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kembungsusu · 3 years

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Vickys Hot Cross Bread & Butter Pudding, GF DF EF SF NF.

Hello everybody, hope you're having an amazing day today. Today, we're going to make a distinctive dish, vickys hot cross bread & butter pudding, gf df ef sf nf. It is one of my favorites. For mine, I'm gonna make it a bit tasty. This is gonna smell and look delicious.

Vickys Hot Cross Bread & Butter Pudding, GF DF EF SF NF is one of the most popular of current trending foods in the world. It's easy, it's fast, it tastes yummy. It's appreciated by millions every day. They're nice and they look wonderful. Vickys Hot Cross Bread & Butter Pudding, GF DF EF SF NF is something which I've loved my whole life.

To get started with this recipe, we must prepare a few ingredients. You can cook vickys hot cross bread & butter pudding, gf df ef sf nf using 12 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Vickys Hot Cross Bread & Butter Pudding, GF DF EF SF NF:

{Get 50 grams of gold-foil Stork margarine / butter.

{Get 6 of hot cross buns, recipe from my profile vic20adamant.

{Take 1 tbsp of sultanas.

{Get 1 tbsp of raisins.

{Get 1/4 tsp of ground nutmeg.

{Make ready 1/4 tsp of ground cinnamon.

{Prepare of Custard.

{Make ready 350 ml of coconut milk.

{Get 50 ml of coconut cream.

{Prepare 2 tbsp of arrowroot powder or cornstarch.

{Prepare 25 grams of granulated sugar.

{Prepare 1 tsp of vanilla extract.

Steps to make Vickys Hot Cross Bread & Butter Pudding, GF DF EF SF NF:

Grease a 2 pint pie / ovenproof dish with a little of the dairy-free spread. Cut each hot cross bun in half, spread each piece thickly with the remaining butter, then cut each half again diagonally. Cover the base of the pie dish with overlapping triangles of bun pieces, butter side up.

Lightly sprinkle over a little nutmeg and cinnamon and a few raisins and sultanas. Repeat this layer one more time or until the dish is filled. Sprinkle the remaining raisins and sultanas on top.

In a saucepan, mix the sugar (leaving a little aside for topping) and arrowroot together. Add a little of the milk to make a paste then keep whisking as you add the rest of the milk. Warm it over a low heat and add the cream and vanilla in. Alternatively you can use my custard recipe which is posted in my profile.

Pour the custard mixture evenly over the bread. Gently press the surface with your fingers to push the bread into the custard. Sprinkle the remaining sugar over the surface then leave to one side for 30 mins to let the custard soak into the buns. Preheat the oven to gas 4 / 180C / 350°F.

Bake for 40 - 45 minutes until the buns have absorbed all the liquid and the top is golden and serve hot. Delicious!.

So that is going to wrap this up with this special food vickys hot cross bread & butter pudding, gf df ef sf nf recipe. Thanks so much for reading. I'm sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don't forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!

#recipesfood

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eat-plants-and-workout · 4 years

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I have some out of date hot cross buns that need to be eaten, I found a large bar of chocolate in the back if my cupboard yesterday god sent and I have lots of butter that's just my brilliant mind knowing that I will be baking alot in this isolation.

Quick and easy try it.

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pockets-of-peace · 6 years

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Holiday Food and Baking List - for my own sanity

Mostly this is for me so it’s under a read-more

If you didn’t know, I go a bit crazy during December with the baking and the food making. This year there is a tiny chance we might end up hosting Christmas. Even if it doesn’t happen I’d still like to be prepared. Preparation starts now because my family won’t decide who gets it until like 3-4 days before the actual holiday.

Recipes are linked where I can manage it. Some are my own and in my head. Ingredients are listed so I can copy&paste into a Word Doc, print, and cross reference what’s in my pantry, fridge, and freezer so I know what to buy.

I am under mandate from R not to bake/cook myself sick this year. I know this seems like a lot but if I parcel the baking out to one item per day and start a week in advance it’s not really that bad. I am not doubling any batches this year. My roast beast is a crock pot meal. Soup and chili can both be made a day or two in advance and really, are best that way.

Christmas Baking

Chocolate Gingerbread Men (Without candy canes)

4 ounces of baking chocolate

½ cup cocoa

3 cups all-purpose flour

1 teaspoon baking soda

¼ teaspoon salt

¾ cup unsalted butter, at room temperature

½ cup firmly packed dark brown sugar

½ cup granulated white sugar

2 tablespoon ground ginger

2 tablespoon ground cinnamon

½ teaspoon ground cloves

¼ teaspoon ground nutmeg

¼ cup molasses

1 large egg

Santa’s Favorite Cookie (sinfully delicious)

1/2 cup unsalted butter, softened

3/4 cup brown sugar, packed

1 teaspoon vanilla extract

1 egg

1 box (3.4 ounces) Instant Vanilla Pudding Mix (not sugar free)

1/2 teaspoon baking soda

1/4 teaspoon salt

1 1/4 cups all purpose flour

1/4 cup red and green sprinkles (or any colors)

3/4 cup Christmas M&Ms (or any color of M&M)

Soft Rolled Sugar Cookies (new recipe)

3 cups (375 grams) Pillsbury BEST™ All Purpose Flour, spooned & leveled

2 teaspoons baking powder

½ teaspoon salt

1 cup Crisco® All-Vegetable Shortening

1 cup (200 grams) sugar

1 large egg, room temperature

2 tablespoons (30ml) milk

2 teaspoons pure vanilla extract

Plus a can of store bought cream cheese frosting because fuck that extra work

The gingerbread and sugar cookies are for home consumption. The others are for the party or to give away. Santa’s favorite cookie is best made a day or two before Christmas itself and requires some chilling. I’m also considering these three items

Iced Brown Sugar Coffee Bars (from Gooseberry Patch) - very likely will make these

2 c. brown sugar, packed

1/2 c. butter, softened

2 eggs

3 c. all-purpose flour

1 t. salt

1 t. baking soda

1 t. cinnamon

1 t. instant coffee granules (I used decaffeinated)

1 c. boiling water

1/2 c. chopped nuts (I used pecans)

12-oz pkg. semi-sweet chocolate chips

Coffee Frosting:

1 c. powdered sugar

1 T. butter, softened

1 t. instant coffee granules

1 T. boiling water

Chocolate Mint Cream Cheese Buttons (simple enough but require chilling)

4 oz cream cheese, softened

4½ cups powdered sugar

½ teaspoon mint extract

several drops of green gel food color

1 cup heavy whipping cream

10 oz semi-sweet chocolate chips

Luscious Chocolate Truffles (I’ve made these every year for about 5 years. They’re so freaking good. Very rich. Very easy to make if a bit time consuming)

1 bag (12 oz) semisweet chocolate chips (2 cups)

2 tablespoons butter or margarine

1/4cup whipping cream

2 tablespoons liqueur (almond, cherry, coffee, hazelnut, Irish cream, orange, raspberry, etc.), if desired

1 tablespoon shortening

Finely chopped nuts, if desired

Finely chopped dried apricots, if desired

White chocolate baking bar, chopped, if desired

I skip the liqueur, nuts, and fruit completely and they’re still just as good. I might try this with candy melts this year instead of doing the double boiler melted chocolate topping part. Easier and time saving.

Christmas Eve Supper

Ingredients struck through are things I always keep on hand or know I have in my pantry already

Roast Beast with carrots, mashed potatoes and creamed corn

roast

beef broth

minced garlic

whole small onion

baby carrots

russet potatoes

frozen corn

Christmas Brunch

Sausage gravy over biscuits, scrambled eggs, and bacon

1lb (roll) of sausage

milk

flour

can of biscuits (or bag of frozen ones)

eggs

1 pack of bacon

This part is what’s up in the air. Usually I make a pot of soup on Christmas Eve to put in the fridge and re-heat after the Christmas party because usually S serves chili and I don’t really like chili.

If I host I don’t know if I’ll be making the soup or not. I haven’t decided exactly what the menu will be, but a lot of this stuff I keep on hand already, the extra meat can always be stored in the deep freeze for later use.

Late night Christmas supper

The Lady’s Vegetable Beef Soup - so so so freaking good!!!

I already know pretty much everything is on hand for this already. I just need to buy the beef, an additional onion, and not forget a package of whole carrots.

beef

carrots

onion

Party Entrees:

I have a ham out in the deep freeze. I can thaw/cook that, slice it, and let them do make your own ham sliders. That I WILL be doing.

buns

yellow mustard

dijon

maybe a hot mustard too?

plus ofc mayo

Also a double pot of chili (I can also make this days in advance and just re-heat)

2-3 lbs sausage

4-5 14 ounce cans of kidney beans

4-6 14 ounce cans of diced tomatoes with peppers and onions

Probly should get another packet or two of chili seasoning to be safe

Cucumber dip and olive dip - doubled each

2 cucumbers

1 medium size jar of sliced olives

4 bars of cream cheese

1 family size box of triscuts

1 party size bag of wavy Lays

Plus the dessert tray of previously baked goods. Anything else anyone may want they can bring themselves including drinks.

IF I DON’T HOST THE PARTY

I always take a dessert tray, so there’s that. But I was also considering one of these two appetizers/nibblies. I’ll know closer the date if I actually will be buying the good and making them or not. The ingredients need to be purchased close to the date of making anyway.

Grapefruit Salsa with corn chips

Country herb spread that I can’t find a recipe link for with assorted crackers

#life in general #getting ready for Christmas

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foodiemummaren · 4 years

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Hot Cross Bun Indulgent Pudding

I have had a craving for bread and butter pudding however I am not an egg fan. Every time I’ve eaten it before, it has been wayyyy too eggy for my taste.

I hope you enjoy my indulgent version of the recipe.

Ingredients:

4 egg yolks

400ml of thickened cream

200ml of milk (You can just use 600ml of cream instead of adding the milk)

Dash of vanilla

1 punnet of raspberries

Lindt chocolate…

View On WordPress

#Baking #dessert #foodie mumma ren

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gastrogays · 5 years

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#ThisIsNotJust any ‘ol Hot Cross Bun... [AD] this is @mandsireland new GOLDEN Hot Cross Buns made with golden wholemeal flour, golden honey, golden berries and nuts and seeds 💛🍯🌟🌼 And we’re not *just* enjoying these beauties on their own - this #Easter we’ve made a twist on a bread and butter pudding using these seasonal buns and we’ve even put a lil’ lemon curd hidden in the middle and glazed on top! Pick up a pack or two in store and you’ll find this recipe just published on our blog! Lots more ways with @marksandspencer Hot Cross Buns coming on our grid and stories over the next couple of days 🐣🍫🐰 . #hotcrossbuns #easter #easterbakes #recipes #food #foodblogger #feedfeed #jarrytype http://bit.ly/2DlklKy

#IFTTT #Instagram

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askwhatsforlunch · 1 year

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Rum Lemon and Manuka Honey Hot Cross Buns

Each year, I bake hot cross buns for Good Friday. And send the recipe to my girlfriend, who once tried and failed to make me bite in one of these beauties when we were spending Easter in London, years ago. Sultanas, you know, not my thing! Thus, if my first attempt had been Mary Berry’s traditional recipe, it was also --no offence to the Queen of puddings!-- my least favourite, however light-handed I was on the raisins. From then on, the dried fruit I used in my buns were luscious figs, soft apricots, jewel-red cranberries, and as the years went on, they became more and more decadent with chocolate and nuts and spirits. Tastes, however, evolve with time. I still would not snack on dried raisins, but if they have been soaked in brandy or rum or whisky overnight, I will happily fold them into buns or ice cream! And thus, as Ava and I are girlfriends again, I’ve also come back to the classic bun: lemon and sultanas, but with my touch of rum and honey from Aotearoa where my love dwells, these gorgeous Rum Lemon and Manuka Honey Hot Cross Buns! A very good Good Friday to all of you, my friends!

Ingredients (makes a dozen):

1/3 cup sultanas

¼ cup Ginger and Lime Rum

1 ¼ cup milk

28 grams/1 ounce unsalted butter

2 heaped tablespoons Manuka Honey

¾ teaspoon Vanilla Extract

3 ¾ cups strong white flour (or bread flour)

1/3 cup caster sugar

1 tablespoon yeast

1 teaspoon salt

1 large lemon

55 grams/2 ounces cold unsalted butter, cut into small chunks

1 large egg, lightly beaten

1/3 cup all-purpose flour

a bit of water

1 tablespoon good quality white rum

1 heaped tablespoon Manuka Honey

The evening before, place sultanas in a clean jar. Pour Ginger and Lime Rum over the dried fruits, and seal the jar. Shake the jar energetically, and leave to soak overnight.

The following morning, drain the sultanas thoroughly, saving the soaking Rum (of which you should have at least a tablespoon) for the glaze. Set aside.

In a medium saucepan, combine milk, butter, Manuka Honey and Vanilla Extract, and heat over a low flame, until just simmering. Remove from heat and let cool, ever so slightly.

In a large bowl, combine strong white flour, caster sugar, yeast and salt, making sure the last two don’t touch at that stage. Grate in the zest of the whole lemon. Give a good stir. Add butter, and rub into the flour mixture, until it resembles coarse meal. Dig a well in the middle, and add the egg. Add half of the Manuka warm milk mixture, mixing ingredients together. Gradually add the rest of the milk as you might not need all of it. You should get a sticky soft dough.

Tip dough out on a lightly floured surface, and add Rum-soaked sultanas. Knead them into the dough, for about 3 to 4 minutes.

Return dough to the bowl, cover with cling film, and prove, 1 hour and a half to two hours, or until doubled in size.

Tip dough out onto a lightly floured surface, and knead again, a good 5 minutes, stretching the dough and folding it on itself before turning it and repeating, before returning to the bowl. Cover with cling film, and let dough rise a second time, about an hour to an hour and a half .

Line a baking tray with baking paper.

Again, tip dough out onto a lightly floured surface and divide into 12 portions. Roll each portion into a ball, and arrange 12 balls on prepared baking tray, leaving a bit of room between them to allow them to grow and join. Prove one last time, for an hour, until buns are joining.

Preheat oven to 215°C/415°F.

In a small bowl, whisk together flour and water, until you have a smooth paste. Spoon mixture in a small piping bag and pipe a regular horizontal line on each row of buns. Repeat process vertically. Place in the oven, and bake at 215°C/415°F, for 25 minutes.

Combine reserved soaking Ginger and Lime Rum with more Rum and Manuka Honey in a small saucepan. Thoroughly squeeze in the juice of half the lemon, and heat over medium heat, until it just becomes syrup-y.

Once baked, remove Rum Lemon and Manuka Honey Hot Cross Buns from the oven, and brush immediately with the warm Honey and Rum syrup to give them a nice glaze. Leave hot cross buns to cool as long as you can, before enjoying slathered with butter and a nice cuppa!

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withlovefromthetwins · 7 years

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SPICED CARROT 🥕 HOT CROSS BUN PUDDING This is our version of bread and butter pudding, combined with carrot cake with a bit of chai spice. Yum! This is how we spice things up in the kitchen 😆😋😝 INGREDIENTS: 6 Hot Cross Buns, sliced lengthwise Melted STORK bake to spread on the Buns 1/2 cup chopped dates 1/2 cup grated carrots 🥕 60 g STORK bake, cubed CUSTARD: 4 cups Pouring Vanilla Custard 1 cup Pouring Cream 1/2 cup sugar 1 Tbls chai spices Spread the melted STORK onto the Buns, and pack in an oven dish. Sprinkle the dates, carrots and cubed STORK over the buttered buns. Whisk all the custard ingredients together. Pour the custard over the Hot Cross Buns and leave it to sit for 10 minutes (to absorb custard). Bake for 20-30 minutes at 180 degrees Celsius (until golden brown). Serve with whipped cream or vanilla ice-cream. ☺😋😆 Enjoy! Happy Baking. Happy Easter 🐰🐇🐣 ❤ + = 💛 Recipe: www.withlovefromthetwins.com Styling: The Kate Tin 11.04.2017 @iLoveBakingSA

#stork bake #bake rave #i love baking #bakelife #easter #desserts #delicious desserts

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phynxrizng · 7 years

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SOME TRADITIONAL OSTARA RECIPES

Ostara Food Recipes Foods in tune with this day include eggs, egg salad, hard-boiled eggs, honey cakes, fruits of the season, fish, cakes, honey, biscuits and cheeses. You can also include foods made of seeds, such as sunflower, pumpkin, sesame seeds and pine nuts. Sprouts, leafy green vegetables and flower dishes such as stuffed nasturtiums or carnation cupcakes (simply make spice cupcakes, Ice with pink frosting and place a fresh edible flower petal on each cupcake). Stuff nasturtium blossoms with a mixture made of cream cheese, chopped nuts, chives and watercress. Appropriate Ostara meat dishes often contain fish or ham. Deviled Eggs INGREDIENTS: 6 eggs 1/2 teaspoon paprika 2 tablespoons mayonnaise 1/2 teaspoon mustard powder Place eggs in a pot of salted water. Bring the water to a boil, and let eggs cook in boiling water until they are hard boiled, approximately 10 to 15 minutes. Drain eggs, and let cool. Cut eggs in half, lengthwise. Remove the egg yolks and mash them together in a small mixing bowl. Mix in the paprika, mayonnaise, and dry mustard. Spoon mixture into the egg shells, cool and serve HAM AND SPINACH QUICHE 1 Pillsbury pie crust 1 c. chopped ham 1 c. chopped onion 1 pkg. frozen chopped spinach (10 oz. size) 4-6 eggs, slightly beaten 1 c. milk 1 c. shredded cheese Place pie crust in quiche pan. Bake in preheated 425 degree oven of 5 minutes, remove from oven. Set aside. Place spinach in microwave oven in package. Cook on high setting for 6 minutes, remove and drain. Meantime place ham and onion in pie crust. Mix together slightly beaten eggs, milk and cheese. Add spinach and pour into pie crust on top of ham and onion. Bake for 15 minutes at 425 degrees. Then bake for 30 minutes at 300 degrees. Let stand 10 minutes before cutting. Serve in wedges. SPINACH QUICHE 1 tbsp. and 1 tsp. reduced calorie butter 1 c. onions, diced 1 small clove garlic, minced 1 (10 oz.) pkg. frozen chopped spinach 1 c. frozen egg substitute, thawed 3 oz reduced-fat Swiss cheese, shredded, divided Dash nutmeg Dash white pepper 1 med. tomato, thinly sliced In 9 inch nonstick skillet melt butter, add onions and garlic and saute over medium heat until onions are softened, about 2 minutes. Cook spinach according to package directions and drain thoroughly. Add spinach to skillet, stir. Cook until moisture has evaporated, about 1 minute. Transfer to medium mixing bowl, let cool slightly. Preheat oven to 350 degrees. Add to spinach mixture: egg substitute, half of the cheese, nutmeg and pepper, stir well. Spray 10 inch quiche dish with non-stick cooking spray. Spread mixture in dish, top with tomato slices and sprinkle with remaining cheese. Bake until quiche is set, about 20 minutes. Cream Biscuits Knead the dough briefly just until it comes together, but don't work it too much. Also, don't twist the biscuit cutter. The twisting motion seals the edge of the dough, which can prevent the biscuit from rising completely. Ingredients: 4 1/2 cups (or more) bleached all purpose flour 2 tablespoons baking powder 1 tablespoon coarse kosher salt 3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch cubes 1 1/2 cups heavy whipping cream 3/4 cup half and half Preparation: Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 450°F. Combine 4 1/2 cups flour, baking powder, and salt in large bowl; whisk to blend. Add butter cubes and rub in with fingertips until mixture resembles coarse meal. Add cream and half and half and stir just until mixture is moistened and begins to clump together. Turn out dough on floured work surface. Knead gently just until dough holds together, adding more flour by tablespoonfuls if dough is very sticky, about 6 turns. Roll out dough to 1/2-inch thickness. Using tines of fork dipped into flour, pierce dough all the way through at 1/2-inch intervals. Using 2 3/4- to 3-inch-diameter biscuit cutter or cookie cutter dipped in flour, cut out dough rounds. Transfer dough rounds to 2 ungreased rimmed baking sheets, spacing 1 inch apart. Bake biscuits until light golden brown and tester inserted into centers comes out clean, rotating baking sheets halfway through baking, about 14 minutes Total. Transfer biscuits to cooling racks and cool slightly. DO AHEAD: Biscuits can be baked 4 hours ahead. Let stand uncovered at room temperature. Place biscuits on ungreased rimmed baking sheets and rewarm in 375°F oven for 5 minutes before serving. Hot Cross Buns myspace.com/granniejen 3 cups flour ¾ cup sugar 1 cup evaporated milk ¼ cup melted butter ¼ tsp. salt 1 large egg, well beaten 1 tsp. cinnamon 1/8 tsp.allspice(optional) ¾ cup raisins 1 package (1 oz.) dry yeast Combine all ingredients except eggs and yeast and mix well. Dissolve the yeast in a ¼ cup hot water. Add yeast and eggs to the rest and mix well Cover with a cloth and allow the dough to rise in a warm spot until it has nearly doubled. This will take about an hour. Preheat oven to 400 degrees F. Shape the dough into round balls about 3 inches across and place them on a lightly greased cookie sheet or jellyroll pan. After five minutes, remove buns and cut into the dough about ¾ of an inch down, slicing equilateral crosses into the tops. Return to oven. Allow to bake for another fifteen to twenty minutes. Remove the buns from the oven and drizzle on the frosting. Frosting 2 cups confectioners' 1 tbsp.sugar Milk 2 cups orange juice Mix all ingredients and drizzle onto hot cross buns. Ostara Peeps Ambrosia Originally posted to Hestias Hearth Everyone knows "Peeps", those overwhelmingly sweet little marshmallow critters that appear every Spring in the grocery store. Put your leftover Peeps to good use this Ostara, and make them into a delicious ambrosia salad! For the most colorful results, use yellow or pink Peeps. Ingredients: * 1 pkg of 12 marshmallow Peeps (chicks or bunnies) * 2 cans mandarin oranges * 2 cans pineapple tidbits * 1 jar maraschino cherries * 2 chopped bananas * 2 C. shredded coconut flakes * 4 oz. sour cream * 1 12-oz tub of Cool Whip or other dessert topping Preparation: Dice the Peeps into small pieces. Drain the juices from all the fruit. Mix all ingredients together, and allow to chill in the refrigerator for a few hours. Serve as dessert following your Ostara celebration! Baked Egg Custard Recipe Cook Time: 55 minutes Ingredients: 2 cups milk, scalded 3 egg yolks 1/4 cup sugar 1/8 teaspoon salt 1/2 cup graham cracker crumbs or cookie crumbs Preparation: With a hand-held mixer on low speed, blend together the scalded milk, egg yolks, sugar, and salt. Pour mixture into a baking dish, about 6x10x2-inches. Place in a larger baking pan then add hot water to the larger pan to a depth of about 1 inch. Bake at 325° for 35 minutes. Sprinkle with graham cracker crumbs then bake about 20 to 30 minutes longer, or until set. A clean knife inserted in center should come out clean when egg custard is done. Custard Pie 1/2 (9 inch) unbaked pie crust 6 eggs 1 cup white sugar 2 cups milk 1 pinch salt 1/4 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1. Beat eggs with a whisk. Beat in sugar, milk, and salt. Pour filling into pie crust. Sprinkle nutmeg and cinnamon on top. 2. Bake at 425 degrees F for 15 minutes. 3. Reduce heat to 350 degrees F, and continue baking for an additional 45 minutes. Ostara Egg Hunt Pie Originally posted to Hestia's Hearth Ingredients: 1 Ready-made graham cracker crust 8 oz. package cream cheese , softened 1 can (14 oz.) Eagle Sweetened Condensed Milk (not evaporated milk) 3/4 cup cold milk 1 pkg. (4-serving size) instant vanilla (or your favorite flavor) pudding and pie filling 1-1/2 cups non-dairy whipped topping, thawed 16 mini chocolate eggs or other holiday candy Directions: 1. In a large bowl, beat cream cheese until fluffy. 2. Gradually beat in condensed milk until smooth. 3. Add milk and pudding mix; beat on low speed until smooth. 4. Spoon half of filling into crust. 5. Place chocolate eggs evenly over filling. Top with remaining filling. 6. Chill 3 hours. For young children, you may want to substitute holiday marshmallow candies or other *soft* candies. Enjoy! Ostara Mint Tea Cakes from Hearth & Home Witchery 4 C. Flour 6 Eggs, beaten 1 C. Granulated Sugar Crumbled, dried Mint leaves or 1/8 t. Mint flavoring 1 Quart Milk 2/3 C. softened Butter Glaze: 1 C. Powdered Sugar 2 T. Milk 1. Preheat oven to 350 F. 2. Cream butter and sugar together until light. 3. Beat eggs until very light. Add to butter and sugar mixture. 4. Add mint flavoring - taste. Do you want the mint flavoring stronger? 5. Add milk and mix well. 6. Add flour and mix well. 7. Pour into mini-muffin tins to fill each cup to halfway. Bake for approximately 10 minutes. 8. Allow to cool completely. Remove from muffin tin. 9. Leave tea cakes "upside down" and drizzle with glaze. Garnish with candied violets. We try to credit all articles but sometimes don't know where they came from. Some information is our own research and some is sent into us by friends and customers. If you see something here that is yours and your not getting credit for it please contact us and we will add you as the author or remove it if requested. We want to thank everyone for sharing this wonderful information! Found in, Raven and Crone.com REPOSTED BY, PHYNXRIZNG

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kadobeclothing · 4 years

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Cook up a classic Easter feast with recipes by Mrs Crunch – The Sun

IT is Easter, but not as we know it. There are no big family gatherings or bank-holiday barbecues. But coronavirus can’t cancel Easter itself, so make sure you mark it with a special meal. Try these recipes by Mrs Crunch for a classic Easter feastCredit: Getty Images – GettyFor a classic feast, find a great deal on lamb and finish off your stay-at-home menu with a dreamy dessert. Add in the recipes, below, from Morrisons.com to cook up an exceptional Easter. 1 Mrs Crunch recipes in association with MorrisonsMarket Street tipAllow a large lamb roast to rest for ten to 20 minutes before you carve it. Smaller cuts, such as cutlets and chops, should be rested for five minutes.

Lamb Roast it: Morrisons’ British Lamb leg is a baa-baa bargain at £5 per kilo. Two’s company: Couples don’t need a full roast to get the taste of Easter. Instead, try lamb rump steaks, £3.98, or chops, £3.89, from Asda. If you’re a couple try lamb rump steaks, £3.98, from AsdaMint condition: Iceland’s easy-carve lamb leg joint with mint sauce, 600g, £7, is the perfect size for three people. Easy Easter: Cooking for one couldn’t be simpler with Waitrose Classics Lamb With Mint & Redcurrant, plus mash and peas, for £3.49. Yum for one: Another winner for one is Tesco Lamb Shank in Mint Gravy, 450g, £4.50 – just add your own mash or roasties. Dessert Bellissima: Make like you really are in an Italian restaurant with Morrisons Tiramisu, £2.50. Apple Easter: Tuck into a seasonal classic with Asda’s Extra Special All-Butter Bramley Apple Pie, £4. The Waitrose New York Cheesecake With Salted Caramel & Honeycomb is now on offerChoc-a-bloc: Make up for any missing Easter eggs with Asda’s extra-chocolatey Extra Special Belgian Chocolate Millionaire’s Desserts, £2.50, pack of two. Family favourite: Save a third on Waitrose New York Cheesecake With Salted Caramel & Honeycomb, now £2.83, down from £4.25. Mouth melter: Save £1.30 on selected Gu desserts at Sainsbury’s including Hot Chocolate Molten Middle Desserts (2x100g), now £2. Best of the zest: Save 50p on Tesco Finest Sicilian Lemon Tart, 485g, now £2.50. Drinks Buy two for £10 on favourite wines at Morrisons, saving up to £5, including Cono Sur Bicicleta Malbec, £7.50, and Hardys Nottage Hill Chardonnay, £7. Make Easter go with a pop with Maschio Prosecco down from £10 to £7 at Morrisons. Save £4.50 on Gordon’s Special Dry London GinEnjoy gin with a difference with Asda’s Extra Special Raspberry & Rose Gin Liquer, £10. Save a third on Norton Coleccion Malbec at Waitrose, now £6.99, down from £10.49. Save £4.50 on Gordon’s Special Dry London Gin, now £16 at Tesco. Enjoy Aldi’s San Floriano Prosecco DOC, for £4.99, down from £5.75. Save £4.50 on 12 x 330ml bottles of Peroni Nastro Azzurro lager at Sainsbury’s, now £12. Save £2.50 on Sainsbury’s Cremant de Loire fizz, now £9. Leg of lamb with lemon, mint and feta crust Serves four Here’s how to make a classic lamb roast this Easter weekendYOU NEED: 2 kg leg of lamb, bone in 2 tbsp olive oil 250g bread, stale 10g fresh mint 1 whole lemon, zest only 2 cloves garlic 100g feta cheese METHOD: Preheat the oven to 180C/160C fan/gas 4. Place the leg of lamb in a large roasting tin. Drizzle with olive oil and season with salt and pepper. Cover with tin foil and roast in the preheated oven for an hour. Meanwhile, place the stale bread in a food processor and blitz to fine breadcrumbs. If you don’t have a food processor, use a box grater and grate the bread to fine breadcrumbs. Add the olive oil and the mint, lemon zest, garlic and feta cheese, then blitz to combine. Once the lamb has cooked for an hour, remove from the oven and discard the tin foil. Pack the crust on to the lamb and return to the oven. Bake for 40 minutes for pink lamb. Increase the cooking time by 30 minutes if you prefer your lamb well-done. Allow to rest for 15 minutes before carving, then serve. Easter bun pudding Serves six This bun pudding is the perfect dessert for your Easter roastYOU NEED: 100g single cream 600ml milk 3 eggs 50g caster sugar 1 tsp vanilla extract ½ tsp ground cinnamon 15g low-fat spread 6 hot cross buns 30g milk chocolate, cut into pieces METHOD: In a jug, mix together the cream, milk, eggs, sugar, vanilla extract and cinnamon. Use the low-fat spread to grease a large baking dish. PUTTING BOOT INBoots to close 60 branches next week and redeploy pharmacistsDOOR TO DOORMorrisons shoppers can use Deliveroo to get groceries delivered in 30 minutesPAYMENT FREEZECar finance payments can be delayed & interest will be frozen for two monthsBANK FAILThousands of shoppers have supermarket orders cancelled as banks block paymentsBONUS TIMEUniversal Credit payments – have they gone up and how can I claim?BAKES AND CAKESHow to get a FREE Little Baker’s Club box this Easter Roughly tear up the bases of the hot cross buns, leaving the tops whole, place the pieces in the baking dish and sprinkle with the chocolate. Pour three-quarters of the milk mixture over it. Dip the bun tops in the remaining milk mixture to soak up the liquid, then arrange on top. Leave to sit for 30 minutes. Heat the oven to 170C/160C fan/gas 3. Bake for 35 minutes or until set and puffed up. Serve warm. Holly Willoughby can’t control her giggles as Easter Bunny and Tooth Fairy are branded ‘essential workers’

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keijay-blog · 6 years

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New Post has been published on https://cookingtipsandreviews.com/i-tried-vinegar-pie-heres-what-i-thought/

I Tried Vinegar Pie! Here's What I Thought.

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Almond Torte

Layers of airy meringue and creamy custard float above the cake plate, slivered almonds adding flavor and crunch. Towering meringue cakes were popular in the 1970’s, but similar European cakes date back much farther.

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Meringue Snowballs In Custard

Known as “floating islands,” this exotic dessert sends a fluffy meringue sailing across a sea of custard. Our version of the recipe is over 100 years old, an heirloom handed down from a reader’s Russian great-grandmother.

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Mango Gelatin Salad

Hearken back to the 50’s and 60’s, when gelatin and sugar-stuffed molds were considered “salad.” Carry this quivering orange mold into the dining room and watch guests’ jaws drop. It’s delicious served alongside meat (really), or as a dessert, perhaps with some cool whipped topping.

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Mocha Baked Alaskas

Though historical, with roots in an 1830’s dessert called Omelette Norwegge, baked Alaska nevertheless feels like the height of 1950’s kitsch. It’s also delicious. Meringue, ice cream, sauce…what’s not to like?

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Shoofly Cupcakes

Flies will bother you if you make this pie. It’s filled with ooey molasses and topped with delicious crumble topping. It was invented around the 1880’s by the Pennsylvania Dutch, who ate the pie for breakfast alongside strong coffee. Our recipe borrows the flavor of the classic pie and turns it into that 2000’s favorite: the cupcake.

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Charlotte’s Green Tomato Pie

Vintage recipes often called for ingredients that modern cooks might throw away. Here, green tomatoes transform into a sweet-tart dessert pie that’ll have guests guessing what exotic fruit you used.

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Strawberry Ice Cream Charlotte

Charlottes are elegant and old. They’re thought to be named for Queen Charlotte, the wife of George III of England, who ruled in the late 18th century. They’re not very common any more, possibly because they appear quite fiddly. Really, they rely on careful construction more than baking prowess. Our modern version is a refreshing ice cream charlotte with some very anachronistic ingredients, including marshmallow creme.

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Grandma’s Divinity

Meringue meets nougat in this classic dessert, which dates back to the early 20th century. One of its five ingredients is corn syrup, and historians believe the candy was invented by Karo to promote its brand-new product.

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Cherry Gelatin Supreme

Popular midcentury ingredients like gelatin, cherry pie filling, mayonnaise, mini marshmallows, and crushed pineapple merge to form a delightfully tacky, decidedly delicious dessert.

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Lemonade Icebox Pie

Icebox cakes and pies go back to the 1920’s, when home refrigeration was just becoming mainstream. Recipes were often printed on the backs of pudding and cake mix packages.

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Skillet Blueberry Slump

Don’t let the homey, almost unappetizing name “slump” fool you. Easier than pie, these baked summer fruit desserts are topped with tasty biscuits.

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Figgy Apple Brie Tart

Carols sing of figgy pudding, a British steamed dessert stuffed with raisins and currants (but not figs), doused with brandy, and set on fire. That’s all fine and dandy, but modern times call for a more relaxed dessert. This figgy tart pairs fruit with cheese, adhering to the old tradition of blending savory ingredients into desserts.

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Old-Fashioned Honey Baked Apples

Easy to make and (relatively) healthy, baked apples should be a go-to dessert for busy families today. They’re almost certainly ancient, as all you really need to make them are apples and fire. In the 18th century, baked fruits were typically stuffed with meat and eaten savory rather than sweet.

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Marzipan Cups with Currant Jelly

A staple in European kitchens, marzipan is a delicious almond paste used in pies, tarts and pastries. Here we pair it with a nice sharp jelly and a tender pastry crust. The petite treats evoke old-world cafes, but aren’t too hard for real cooks to make.

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Burnt Custard

OK, officially creme brulee often appears on the dessert menu at restaurants. Consider making it at home, as it’s satisfying to melt sugar into a hard caramel cap for your creamy custard.

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Apple Roly-Poly

Roly-poly is a cozy English dessert as fun to say as it is to eat. Biscuit dough tucked around fresh fruit and topped with a quick caramel sauce, it’s a fun alternative to pie.

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Grandmother’s Corn Pudding

Puddings date back to the 1300’s, though back then they were more often savory, even including meats. This tasty pudding is a traditional American dessert perfect for late summer.

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Old-Fashioned Rice Pudding

Soft, creamy, and mildly flavored, rice pudding is a delicious vehicle for most fruits, jams and sauces. It’s also incredibly cozy and warming in winter months. We won’t tell anyone if you reheat leftovers and eat them for breakfast.

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Crunchy Candy Clusters

Homemade candies and confections are often considered too fussy for modern cooks. This recipe for crunchy clusters is simple and fantastic for giving as gifts around holidays.

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Lebkuchen

A traditional German Christmas cookie, lebkuchen means “life bread,” presumably because they keep so long, and even improve with age. Originally baked in monasteries, the cakes appear all over Germany around the holidays. The dough is heavily spiced with molasses, ginger, anise, allspice, cardamom, cloves, and brightened with citrus peels and dried fruits. Think of it as gingerbread’s sassy grandmother.

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Lemon Chiffon Cake

“Chiffon” conjures an antique southern afternoon. This high, airy cake is as elegant as a lady’s hat, but far more delicious.

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Homemade Butterscotch Pudding

Until the invention of boxed pudding mixes, homemade pudding was considered a simple family dessert. That’s how easy it is to make. This recipe calls for common pantry ingredients.

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Peach Bavarian

Another molded gelatin dessert! Bavarians emphasize creaminess and smoothness. Gelatin lightly sets the custard, so it’s moldable. Whipped cream is folded into the custard, creating a light and airy texture. Piled with fruit, the dessert makes a stunning centerpiece.

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Scotch Shortbread Cookies

A staple in Great Britain, shortbread is largely out-muscled in the US by sugar cookies. Big mistake. Shortbread is the ultimate fan letter to butter. Butter, flour, and a bit of sugar combine to form tender, melt-in-the-mouth cookies.

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Sticky Bread Pudding Cups

Bread pudding used to be a household staple, serving the practical purpose of using up stale bread. The dry husks of bread transform into a rich, rib-sticking pudding flavored with warming spices. You might want to let some bread go stale for this.

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Italian Holiday Cookies

This tower of fried dough makes a surprisingly lovely centerpiece for a holiday table. Frying up a simple batter used to be a go-to way to make dessert from minimal ingredients. Many cultures have recipes for fried dough confections, from Native American fry bread to bunuelos, elephant ears to beignets.

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Aunt Ione’s Icebox Cookies

Can’t have icebox cookies without an icebox. These cookies were invented around the time fridges went mainstream in the 1920’s and 30’s. Chilling dough allows the flour and ingredients to become fully hydrated before baking, yielding extra flavor and richness.

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Traditional Hot Cross Buns

On Good Friday, people around the world eat hot cross buns: sweet yeasted rolls flavored with spices and fruits. Baking lore says that a monk introduced the icing cross on the top in the 12th century. Baking the buns at home lets you enjoy them fresh from the oven, a real Easter treat.

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Southern Sweet Potato Pie

A classic of the American South. Reminiscent of pumpkin pie, sweet potato pie is packed with sweet, dense orange filing. Might sound strange, but give it a try. Many people prefer it to pumpkin pie, as sweet potatoes contain less water.

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Mincemeat Trifle

Mincemeat’s lack of popularity is no surprise. Its name evokes chopped raw meat…not exactly tempting. (In mediaeval times, mincemeat did indeed contain meat and fruit.) Today’s mincemeat is chopped up dried raisins, dates and other fruits, laced with a heady pour of booze. Ready to start baking now?

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Apple Dumplings with Sauce

Like fried dough, dumplings are an old, old food with cultural variations found around the world. They’re quite versatile little lumps of dough. They can be steamed, baked or boiled; stuffed with filling or not; sweet or savory; served alone, in a soup, or with a sauce. Our modern recipe makes large dumplings stuffed with apples and butter and topped with caramel sauce.

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Easter Pie

A classic Italian recipe, Easter pie is made with ricotta cheese, citrus peels, and pastry crust. Many traditional versions also call for wheat berries, since wheat is a symbol for spring’s rebirth.

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Grandma’s Polish Cookies

Khruchiki is a classic Polish cookie shaped into a bow tie and deep-fried. This rich, crunchy cookie lets the simple flavor of an eggy dough shine.

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Lemon Chess Pie with Berry Sauce

An English transplant, chess pie is now most associated with the American South. A recipe for the pie appeared in Martha Washington’s 1700’s “Booke of Cookery.”

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Peach Blackberry Pavlovas

Named for the Russian ballerina Anna Pavlova, this dessert is an airy meringue topped with fruits. Its simple elegance showcases the best summer fruits.

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Banana Pudding

Channel a southern grandmother with this banana pudding recipe. It’s homey comfort food at its finest.

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Apple Bavarian Torte

Classic European desserts, tortes are similar to cakes but made with much less flour. They usually boast a showy finish, as in this apple recipe, in which a golden brown pastry bowl surrounds a filling of apples and sliced almonds. In the afternoon, enjoy a slice with coffee and feel very continental.

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Mulled Wine Jelly Candies

This dessert combines two vintage classics. Mulled wine is an old European beverage of wine steeped in spices and served warm, often around holidays. Jelly candies are usually bought for children at candy shops, but give them a try at home. This recipe simply boils ingredients together and lets them set overnight.

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Maple Sugar Pumpkin Pie

A delicious east coast treat, maple sugar is a granular sugar made from (and tasting of) maple syrup. Its history is a political one: in the 18th century, it was marketed to northerners as an ethical alternative to cane sugar, which was harvested by slaves.

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Cranberry Ambrosia Salad

Ambrosia was once the food of Greek gods. Today, it’s a kitschy dessert made from fruit and whipped cream. Oranges and coconut are the classic pairing, but mix-ins like marshmallows, maraschino cherries, pineapple, and nuts work well, too.

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Rhubarb Fool with Strawberries

Fool recipes date back to the 1600’s, though the origins of the name are still mysterious. One bite of this creamy dessert, and you won’t care what it’s called. Tender stewed fruit (you can use whatever’s in season) mixed with whipped cream? Absolutely scrummy picnic fare that’s pretty enough to serve to guests.

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Honey and Spice Snack Cake

Though today we mainly eat gingerbread, spice cakes of all sorts were once commonplace. The dense doughs were often made with honey or other non-sugar sweeteners, because white sugar was a very expensive commodity not used in everyday baking.

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Banana Souffle

Souffles have a reputation for fussiness. Breathe too loudly, and they’ll collapse! Really they’re quite stable if you have a good recipe (like this one). Stick it in the oven after dinner; within a half hour you’ll have a glorious domed dessert to carry proudly to the table.

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Fresh Plum Crumb Dessert

For frugal cooks of yore, even bread crumbs were saved and used in savory and sweet dishes. This recipe is an old-fashioned dessert: fruit baked under a layer of crumble topping. Modern crumb toppings often use flour in place of bread crumbs, but if you’ve got a few slices of stale old bread, blitz them in the blender. Toss with butter and sugar, and enjoy the extra crunch.

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Makeover Sweet Kugel

Kugel is a traditional Jewish dish that turns egg noodles into a cozy sweet dessert that you’ll crave on cold nights. Our recipe adds a bit of cheese, sour cream, milk, and eggs, which form a custard around the noodles. Apples and spice add flavor. Perfect food for sharing, kugels are often baked in large trays and serve a crowd.

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Strawberry Angel Trifle

Ah, trifle: as British as cold summers and Paddington Bear. Trifles layer sponge cakes, whipped cream, and fruit into a frothy, light, delicious dessert. Served in a clear dish, they’re pretty enough to be the centerpiece of a party table.

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Sticky Toffee Pudding with Butterscotch Sauce

A relatively modern dessert, sticky toffee pudding was a popular British dessert in the 1970’s. Our version bakes a full cake instead of individual “puddings,” but preserves the best part: the heavy soak of butterscotch sauce.

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Pretzel Jell-O Dessert

A layer of siren-red jelly floats atop a crunchy bed of pretzels in this retro dessert. Traditionally, it’s called a “salad.” We’re not sure why, but it’s a good excuse to eat an extra portion.

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