A tradition of Easter week
the making of the
Fund Raising Cookies
Easter chicks and bunnies
cut out cookies
And hand decorated
(not just iced)
It's our Spring PEO Fundraiser
and it my Labor of Love
What started out as a
"I hope we can make $100"
has turned into
a nice fundraiser for our club.
We make them on an assembly line --
I did get a picture of all 300 plus bunnies
But, alas, forgot to take a picture of the chicks!
Some of the group came this morning to help bag
Which made that task go quickly
And what did I do after?
Put the kettle on
For we had coffee and freshly made Hot Cross Buns
It is Good Friday after all!
Hot Cross Buns were a tradition for Easter Sunday breakfast
when I was a child
But in adult years, it seems that churches so often do breakfast for the
Whether it is scrambled eggs, bacon and biscuits or a pancake breakfast
or, as our church does a "pot luck"
So I've relegated Hot Cross Buns to Good Friday breakfast
with the leftover eaten with tea that afternoon.
Until this year, I've never baked my buns,
always buying them from a bakery in the city
(as mother always did)
But, alas, no city trip for me close enough to Good Friday
to buy buns so I decided to make them.
They're really easy and they were really good.
And now on Good Friday, the breakfast Hot Cross Buns will be homemade!
HOT CROSS BUNS
2 packages powdered yeast (I used quick rise)
1/3 c. warm water
1/3 c. scalded milk
1/2 c. butter
1/3 c. sugar
1/4 t. salt
3 1/2 to 4 cups flour
1 t. cinnamon
3 well beaten eggs
2/3 c. dried currants, golden raisins or regular raisins (I used half golden, half regular -- currants are
hard to find here on the prairie)
Soften yeast in water. Into the scalded milk, stir the butter, sugar and salt; let cool to lukewarm in a large bowl.
Sift flour and cinnamon together. Into the milk mixture, stir a cup of flour and mix well. Add eggs and beat well, then add the softened yeast and the currants (or raisins). Add the remaining flour, a cup or so at a time and mix thoroughly to make a soft dough. Cover with a clean dampened towel and let rise in a warm place until double, 1 1/2 to 2 hours. Punch down.
Roll dough 1/2 inch thick on a lightly floured board. Cut into rounds with a biscuit or cooky cutter and shape into 24 rounded buns. Place well apart on a greased baking sheet. Cover and let rise in a warm place for an hour. With a sharp knife or scissors, cut a cross in the center of each bun. Brush tops with egg white or milk. Bake in a 375 oven about 12 minutes or until nicely browned.
Remove from the pan and pipe or dribble white frosting on buns to make a cross. Frosting is made by stirring together until smooth, 1 lightly beaten egg white and enough powdered sugar to make a paste (3/4 to 1 cup); add 1/2 t. vanilla.
Oh, and the cookies?
It's my cutout cookie recipe
Decorated like this:
And yes, a package of each went North to Minnesota
for Grandgirl Lucy's first Easter