A Light Through the Darkness

Hi folks! Sorry about last week - stuff got away from us. Literally.

You said you weren't going to mention that!

I didn't. I didn't say ANYTHING about the chickens you and Jack chased through my kitchen, multiple times, which caused every single thing I was baking to fall and burn. Not a thing.

We SAID we were sorry!

I know. That's why I didn't have Aunt Marge ban you guys from the shop.

You wouldn't!

Not if you keep your tag games outside, like you're supposed to. Anyways, that's in the past. Today, we're sharing a really cool recipe I found on Cooks.com for a non-traditional Hot Cross Bun. It's Easter this weekend, and I wanted something different to serve. These Spiced Hot Cross Buns are just the thing! Enjoy!

- Molly and Schrodinger

Spiced Hot Cross Buns
From Cooks.com

Ingredients:

8 cups sifted flour
1 teaspoon nutmeg
1/2 teaspoon allspice
2 packages yeast
1/4 cup lukewarm water
1/2 cup butter
1/2 cup sugar
1 teaspoon salt
2 cups milk, scalded (you can do this in the microwave!)
1 cup dried currants

Sift 5 cups flour with nutmeg and allspice. Soften yeast in warm water. Place butter, sugar and salt in large mixing bowl, add milk and cool to lukewarm. Add yeast and flour mixture and beat until smooth. Add currants and mix well.

Flour board with remaining 3 cups of flour; place batter on board and work in flour with wooden spoon until mixture can be handled. Knead dough until smooth and elastic. This is a soft dough and may feel slightly sticky when finished.

Place dough in a lightly oiled or buttered bowl, cover and keep in warm place to rise.

When dough has doubled in bulk, shape into rather large, flat buns and place in greased pan. Brush tops with milk and sprinkle lightly with sugar.

Let rise until doubled in bulk.

Bake in 375 degree F oven. (it didn't give a time - I would check after 20 minutes. M) Cool slightly and make cross on top of each bun with confectioners sugar icing.

Makes about 2 1/2 dozen.

Wow.

When I started my little blog advent story back on December 1st, I had NO IDEA that Molly and Schrodinger would take off so much. In fact, since the story ended, I've gotten emails, wondering when they would be back.

Well, wonder no more! I've decided to do a special Thursday segment, called From Molly's Kitchen. As some of you may be aware, I'm hosting the Needleworker's Tea at Balticon, so I'm trying out all sorts of new recipes. Molly, queen of the tea room that she is, has graciously agreed to help, and she's even letting me share the recipes with you all! (She also wanted to let you guys know that she's always looking for new recipes, so feel free to email me at vg_ford@yahoo.com with the tagline "For Molly" in the subject!)

So here's today's installment: Double Strawberry Scones. Yum! I hope you enjoy! Argus and I did!


Double-Strawberry Scones
From the April 2011 issue of Better Homes and Gardens

Oven temp 400 degrees F

Ingredients:
2 ½ cups all-purpose flour
2 Tbsp. sugar
1 Tbsp. baking powder
¼ tsp. salt
½ cup (1 stick) butter, cut into chunks
¾ cup chopped fresh strawberries (I used 1 ¼ cups, because I didn’t have any dried ones)
½ cup freeze-dried strawberries (optional)
2 Tbsp. snipped basil (I omitted this because I didn’t have any)
2 eggs, lightly beaten
½ cup half-and-half (I used water, because I didn’t have any)
extra half-and-half or egg wash (I used egg wash)
sugar to sprinkle on the top

1. Preheat oven to 400 degrees F. In large bowl stir together flour, the 2 tablespoons sugar, baking powder, and salt. Using a pastry blender or two knives, cut in butter until mixture resembles coarse crumbs. Gently toss in fresh and freeze-dried strawberries and basil. Make a well in center of flour mixture; set aside.
2. In a medium bowl, stir together eggs and half-and-half. Add egg mixture to flour mixture all at once. Using a large spoon, gently stir just until moistened.
3. Turn dough out onto a generously floured surface. Knead dough by folding and gently pressing it 5 to 7 times, turning dough a quarter turn after each fold. Transfer to a lightly floured parchment-lined baking sheet. Pat or lightly roll dough into a 3/4-inch-thick circle. Cut circle into wedges and pull apart slightly.
4. Brush wedges with additional half-and-half or egg wash and sprinkle with sugar. Bake about 16 minutes (edit – I had to do it for 26 minutes, probably because of the extra moisture from the fresh strawberries) or until golden. Serve warm. Refrigerate any leftover scones; reheat 15 seconds in microwave. Makes 12 scones.