Spatulas, Corkscrews & Suitcases

PARTIDA TEQUILA COCKTAIL RECIPES: CHRISTMAS and NEW YEAR'S EVE HOLIDAY MIXED DRINKS

Looking for some easy holiday cocktail and martini recipes? Mix Partida Tequila (Blanco, Resposado, and Anejo) and Godiva Liqueur together for a Chocolate Peppermint Cookie cocktail, coconut rum and Frangelico for a Toasted Macaroon cocktail, Bailey's Irish Cream and Amaretto for a Seven Layer Cookie mixed drink, and hot apple cider for a Heated Affair!

A PARTIDA TEQUILA HOLIDAY SEASON!

When Partida approached me with the possibility of sampling a variety of their ultra smooth top-of-the-line tequila in some very unique holiday cocktail recipes, it didn't take long to respond with a resounding YES! They sent me three bottles—Blanco, Resposado, and Anejo—and seven recipes. With the help of a few close friends, we had an awesome cocktail party! Our personal favorite was the SEVEN LAYER COOKIE recipe! If you don't have all the ingredients, try substituting similar items.

 

Made from 100% blue agave in the Tequila Valley (the heart of Mexico's historic Tequila Valley Region), Tequila Partida is the all-natural pairing for many of your favorite foods. For years Partida has been commended by numerous media outlets, including The Spirit Journal (the country's leading spirits review publication - which rated Partida Reposado "the best Tequila in the world" as one of the top five spirits in the world) along with Wine Enthusiast, The New York Times, Four Seasons Magazine and countless others.

CHOCOLATE PEPPERMINT COOKIE COCKTAIL

• 3/4 oz. Partida Blanco Tequila
• 1 oz. Peppermint Schnapps
• 3/4 oz. Godiva® Liqueur
• 1-1/2 oz. Cream

Rim martini glass with chocolate syrup and crushed candy canes. Shake ingredients in a shaker with ice and strain into martini glass.

TOASTED MACAROON COCKTAIL

• 1 oz. Coconut Milk
• 1-1/2 oz. Coconut rum
• 1/4 oz. Licor 43
• 1/2 oz. Partida Blanco Tequila
• 1/2 oz. Frangelico

Combine ingredients in a shaker and shake with ice. Strain into a glass filled with ice and garnish with toasted coconut shavings on top.

SUGAR COOKIE COCKTAIL

• 2-1/2 oz. Partida Resposado Tequila
• 1 Tsp.Brown Sugar
• Brown Sugar for garnish

Rim a cordial glass with brown sugar. Add tequila and brown sugar into a shaker with ice and shake ingredients well. Strain into glass.

SEVEN LAYER COOKIE COCKTAIL

• 3/4 oz. Godiva® Liqueur
• 3/4 oz. Coconut rum
• 1/2 oz. Butterscotch Schnapps
• 1/2 oz. Partida Anejo Tequila
• 1/4 oz. Frangelico
• 1/2 oz. Bailey's Irish Cream®
• 1/2 oz. Amaretto

Garnish rim of a martini glass with crushed cookie crumbs. Shake all ingredients in a shaker with ice and strain into martini glass.

HEATED AFFAIR COCKTAIL

• 2 oz Partida Anejo Tequila
• 6 oz Hot Spiced Apple Cider
• Heavy Cream

In a small warm wine glass add Tequila and hot apple cider. Float heavy cream.
Garnish: Grate fresh Nutmeg over cream.
 
Apple Cider Preparation: In a pot add Organic Apple Juice. Add winter spices like Cloves, Cinnamon Stick, All Spice, and Orange Peel. Start of by adding a few cloves one cinnamon stick etc so as to find the right-spiced apple cider flavor. You can always add more spice later. Bring everything to a low heat for about 15mins. Taste for flavor. When the desired flavor is reached then take off stove. Strain out all the spices and orange peel. Serve warm and enjoy!

 
CAFE PACIFICO COCKTAIL

• 1 1/2oz Partida Blanco
• ½ oz Coffee liqueur
• 4oz Freshly Brewed Hot  Coffee
• 3 Barspoons Cinnamon & Sugar Mix
• Heavy Cream

Prepare small warm wine glass. Add Tequila & Coffee. Mix in the Cinnamon Sugar. Float Heavy Cream on top of the coffee.Garnish with a  Sprinkle of Cinnamon Sugar mix on top & a cinnamon stick. Note: The Cinnamon sugar mix is 4 parts granulated white sugar to 1 part ground cinnamon. Mix them together in a bowl.

For more details and purchasing information, go check out the Partida website at www.tequilapartida.com. Photos courtesy Tequila Partida.

BEST GREEN BEAN CASSEROLE: Easy Thanksgiving Side Dish Recipe

Thanksgiving Recipe: Classic Green Bean Casserole for holiday menus. Made with French's French Fried Onions and Campbell's Cream of Mushroom Soup, this is the casserole your Mom used to make for a Thanksgiving side dish alongside the Sweet Potato Casserole and Ocean Spray Cranberry Sauce. With holiday side dishes like these, you can forget the roast turkey and sausage stuffing!

Green Bean Casserole Recipe

• 2 cans (14 ounce) French cut green beans, drained (frozen cut grean beans can also be used)
• 1 can (10.75 ounce) condensed Campbell's Cream of Mushroom Soup
• 1 cup sour cream
• 1/2 cup whole milk
• 1 teaspoon Worcestershire sauce
• 1 can (6-ounce) French's French Fried Onions
• 1/3 cup shredded cheese blend (mild cheddar, Monteray Jack and low moisture mozzarella cheese are good choices)

How To Make Green Bean Casserole

1. Preheat oven to 350 degrees F. Spray a large 9 X 13 inch rectangular, or similar size round or oval baking dish with vegetable spray (Pyrex or Pampered Chef stoneware is good).
2. In a large bowl with a rubber spatula, mix green beans, cream of mushroom soup, sour cream, milk and Worcestershire sauce together. Fold in 3/4 cup of French's French Fried Onions, and pour into the prepared pan.
3. Bake at 350 for 20 minutes, remove from oven, and sprinkle the remaining French's Onions and cheese evenly on top. Return to oven and continue baking for an additional 10 to 15 minutes or until hot and bubbly. Green Bean Casserole will be piping hot right from the oven! Let cool for at least 10 minutes before serving.
4. Serves 10-12. This Green Bean Casserole recipe can be divided in half and baked in an 8 X 8 inch pan to serve 6. Refrigerate any leftovers.

Make this easy holiday casserole even tastier by adding cooked bacon, mushrooms and red peppers. Simply cook 4-6 ounces of bacon in a small frying pan, remove and set aside, reserving 2 Tablespoons bacon fat. Slice 4-6 white button mushrooms and dice 1/2 red pepper, and saute in the reserved bacon fat until tender. Mix in and continue with the recipe as directed.

PUMPKIN CHEESECAKE RECIPE with Molasses Cookie Crust: A Thanksgiving Favorite

The holidays are right around the corner, and this decadently rich Pumpkin Cheesecake will make a perfect addition to any Thanksgiving or Christmas buffet table. Not surprising, Pumpkin Cheesecake is one of the most requested Thanksgiving desserts.

This Pumpkin Cheesecake is m and is very similar to Junior's Pumpkin Mousse Cheesecake recipe. It has a sour cream topping that makes the cheesecake irresistible, but you can leave it off if you wish. You've probably been the victim of cracked cheesecakes or overbaked and dry cheesecakes once or twice in your baking life. Make sure to read "How to Make the Perfect Cheesecake" before turning your oven on!

Ingredients: Pumpkin Cheesecake Recipe with a Molasses Cookie Crust

• 1/4 recipe of Soft Molasses Cookie dough
  
• 1 pound 8 ounces (three 8 ounces packages) cream cheese, room temperature
• 1 cup sugar
• 1/4 cup brown sugar
• 2 Tablespoons cornstarch
• 2 large eggs
• 1 3/4 cups pumpkin puree (not pumpkin pie mix)
• 1 1/4 teaspoon ground cinnamon
• 1/2 teaspoon nutmeg
• 2/3 cup evaporated milk

Sour Cream Topping

• 1 pound (2 cups) sour cream
• 1/3 cup sugar
• 1 teaspoon vanilla

 

If you make the entire batch of Molasses Cookie Dough, you can scoop and bake the rest into the scrumptious Molasses Cookies you see below!

Directions: How to Make a Perfect Pumpkin Cheesecake

1. Preheat oven to 350 degrees F.
2. Take a 9 inch springform pan apart, line the bottom plate with aluminum foil, then reassemble the pan. Pull the excess foil up and around the pan to prevent any batter from leaking into the oven. Spray sides and bottom with vegetable spray.
3. Make 1/4 batch of Soft Molasses Cookies Recipe. Or better yet, make the whole batch and bake cookies with the rest of the dough!
4. Pat the molasses cookie dough on the bottom only of the springform pan. Bake for 12-15 minutes for a soft cookie crust. Bake a few minutes longer for a crispier gingersnap crust. Remove from oven, set aside, and let cool while making the cheesecake batter.
5. Leave oven on 350 degrees. Place a pan of hot water in the bottom of the oven and close the door.
6. In a mixing bowl on medium speed, beat cream cheese until smooth ~ about 3 minutes. Scrape down sides half way through.
7. Add sugars and cornstarch and beat again, scraping a few times. The mixture should be smooth. Add eggs 1 at a time. Beat until creamy.
8. Fold the pumpkin, cinnamon and nutmeg into the mixture and beat again.
9. Slowly add the evaporated milk and beat only enough so there are no lumps and the filling is nice and fluffy. Scrape as needed.
10. Pour batter into prepared pan on top of previously baked molasses cookie crust, and bake at 350 degrees for 55-60 minutes.
11. About 15 minutes before the pumpkin cheesecake is done, mix all sour cream topping ingredients (see below) until smooth and sugar is dissolved.
12. When cheesecake comes out of the oven, carefully pour sour cream batter on top of cheesecake. Immediately return cheesecake to oven, and bake for another 10-15 minutes or until set.
13. See the link above for further baking, cooling, serving and freezing instructions.
14. Makes one 9 inch cheesecake. Serves 14. Wrap and refrigerate any leftovers.

 

Photo: Saying grace before carving the turkey at Thanksgiving dinner in the home of Earle Landis in Neffsville, Pennsylvania, November 1942. Photo by Marjory Collins. Farm Security Administration. Wikimedia Commons, Public Domain

BEST THANKSGIVING PIE RECIPES: Pumpkin Pie, Apple Pie, Pecan Pie Recipe and More!

Still looking for the most popular THANKSGIVING PIE recipes for your Thanksgiving dinner this week? Stop looking! All your favorite Thanksgiving pie recipes are right here! Since Thanksgiving pie making begins in ernest on Wednesday, I've made up a list of all my favorite pies. These are the same pies we made in the bakery and for wholesale orders for over 15 years, so I know the recipes work.

Start off with the BEST PIE CRUST RECIPE. This is the tried and true, Best Ever Pie Crust that we made for years at the bakery, and I'm talking about thousands upon thousands of pies! And if John can make pie crust, anyone can! Just follow the directions to the letter and it'll come out fine.

Pie Crust Recipes

• Best Ever Pie Crust Recipe - How To Make A Perfect Flaky Pie Crust for the Holidays
• 3 Easy Pie Crust Recipes - Oreo Cookie Crust, Graham Cracker Crust and Sweet Short Dough
• Flaky Pie Crust Recipe by Sweety Pies

 

Apple and Pumpkin Pies

• Homemade Apple Pie Recipe With Granny Smith Apples
• Apple Streusel Pie Recipe
• Classic Pumpkin Pie - Just like Libby's
• Pumpkin Pecan Pie Recipe

 

Nut Pies

• Toll House Chocolate Chip Cookie Pie
• Classic Pecan Pie with Toasted Pecans
• Chocolate Pecan Pie Recipe with Roasted Pecans
• Maple Walnut Pie Recipe with Pure Vermont Syrup
• Kentucky Derby Pie Recipe
• White Chocolate Brandy Almond Pie

 

Fruit Pies and Galettes

• Lemon Meringue Pie Recipe
• All-American Cherry Pie Recipe
• Blueberry Pie Recipe
• Fresh Blackberry Pie Recipe
• Strawberry Rhubarb Pie Recipe
• Fresh Peach Pie Recipe
• Fresh Peach Pie with Streusel Topping
• Fresh Raspberry Pie Recipe
• Fresh Strawberry Pie Recipe
• Apple Cranberry Tart & Galette Recipe
• Rustic Free-form Peach Galette Recipe

 

Cream and Mousse Pies

• Chocolate French Silk Pie
• Boston Cream Pie Recipe
• Key Lime Pie with Whipped Cream
• Coconut Custard Pie Recipe
• Chocolate Cream Pie
• Strawberry Mousse Pie Recipe
• Peanut Butter Cream Pie Recipe
• Chocolate Kahlua Mousse Pie
• Butterscotch Cream Pie
• Bailey's Irish Cream Pie
• Peanut Butter Pie with Oreo Cookie Crust

 

Frozen and Ice Cream Pies

• Frozen Peach Ice Cream Pie
• Frozen Peach Yogurt Pie Recipe
• Pina Colada Frozen Pie Recipe
• Strawberry Daiquiri Frozen Pie

 

Vegan Baking Cookbook Giveaway: Congratulations Winners!

Congrats to the 5 winners of "The Complete Idiot's Guide to Vegan Baking" winners! We had a great TweetChat last Thursday. Many thanks to all who attended. The vegan baking cookbooks will be sent out to the winners after I get your mailing addresses.

Here are the names and numbers of the winners. The winning numbers correspond to the number of the comments listed in this post. Soooo, the cookbook winners are....

• # 3 Lorie Huston
• # 4 Chris Eirschele
• # 7 Ann Gramling
• # 8 Sharon Watterson
• # 11 domestic diva

Please email me your mailing address at cruisingkitty@hotmail.com. Once I have them all, I'll let the publisher know and they'll send the books right out. 

Thanks again for entering, and if you didn't win this time, please feel free to purchase "The Complete Idiot's Guide to Vegan Baking" at Amazon.com.

GIVEAWAY: 5 FREE COOKBOOKS - The Complete Idiot's Guide to Vegan Baking by Donna Diegel

We're giving away 5 free cookbooks Thursday, July 7th! The Complete Idiot's Guide to Vegan Baking by Donna Diegel, and published by the Penguin Group and Alpha Books, is giving away five of my brand new, hot-off-the-press vegan cookbooks!

Something weird happened with submitting the previous blog post, and it never went anywhere online. Not sure what went wrong, but I think only my subscribers got the memo!

Because of this "glitch," I'm reminding everyone again about the cookbook giveaway and 45-minute Live Tweet Chat on Thursday, at 3:00pm ET/2:00pm CT. I'll get together with the "Penguins" and we'll do a Q&A session. Even if you're not vegan, there's plenty in this cookbook that can be substituted and changed so it works for you.

All the giveaway rules and how-to's can be found here. Make sure to leave your comment on the previous post so it will be counted correctly.

I changed a few things, so you may want to go check them out. One biggie is, you don't have to have a Twitter account to leave a comment on my blog post to win the book. We'd LOVE to have you join us at the Tweet Chat, but we recognize that not everyone Tweets! Sooooo, please go back and enter the giveaway now! All remaining rules will stay the same.

Also, please friend "The Complete Idiot's Guide to Vegan Baking" on Facebook to keep up with all the latest giveaway and Twitter updates.

• Log into Twitter around 2:55pm ET on Thursday July 7th.
• Search #AskCIG on Twitter and include #AskCIG to join the conversation!
• When you log in, tell us who you are, or your Twitter name.

 

FREE COOKBOOK GIVEAWAY: 'The Complete Idiot's Guide to Vegan Baking' Cookbook

 

Penguin Publishing is giving away five (5) of my new vegan baking cookbooks, "The Complete Idiot's Guide to Vegan Baking" by Donna Diegel—that would be me! In order to give the books away, we'd love to invite everyone to a Live Tweet Chat, Thursday, July 7th at 3:00pm ET/2:00pm CT. Don't worry! You don't have to be vegan to enter this giveaway.

From “The Complete Idiot’s Guide to Vegan Baking” Cookbook

“The Complete Idiot’s Guide to Vegan Baking” was published by the Penguin Publishing Group and Alpha Books in April, 2011. The book has over 160 recipes, and is available in either print or the Kindle version. (We'll be giving away the print version.) Whether your interest in a vegan lifestyle is to save the animals, your health, or the environment, your dedication to veganism doesn’t have to include boring food. From whole-grain yeast breads, to extra-creamy “cheesecakes,” and everything in between, this cookbook was designed to complete your culinary adventure into vegan living. All made with 100% animal-free products, “The Complete Idiot’s Guide to Vegan Baking” will have you saying, “I can’t believe it’s vegan!”

Actually, you don't have to be vegan to use this book at all. Most of the recipes can be adapted to use non-vegan products, or to go semi-vegan. If you're not ready to go all the way, use a few eggs when it calls for egg-replacer. Use whole milk when the recipe calls for soy milk. You get the picture! This way you can ease into vegan baking, but still get the benefits of whole grain, fiber-rich ingredients when making your Blueberry Muffins.

 

How To Enter the Cookbook Giveaway!

• Become a friend and like “The Complete Idiot’s Guide to Vegan Baking” Facebook Page to stay current with the Tweet Chat updates and future giveaways, recipes, and photos.
• The 5-book giveaway begins NOW! The giveaway ends Thursday, July 7, 2011 at midnight ET. I'm running the giveaway until midnight to give everyone a chance to enter after the Tweet Chat!
• First, you'll need to leave a comment here on this blog post. If you'll be attending the 45-minute Live Tweet Chat on Thursday, July 7th, please let us know, and make sure to include what your Twitter name is in your comment so we'll know to look for you.
• In order for us to know who won, you'll need to include your name in the comment or in your link and make sure we can get in touch with you somehow.
• Only one entry per person, only one book per winner (we can check these things).
• Only U.S. and Canada residents are eligible to enter.
• The five cookbooks will be given away using a random generator. I'll post the winners here Saturday, July 9th. They will be shipped directly from the publisher, so if you're one of the lucky winners, they'll need your name, mailing address, etc. 

On the Day of the Tweet Chat...

• Log into Twitter around 2:55pm ET on Thursday July 7th.
• Search #AskCIG on Twitter and include #AskCIG to join the conversation!
• When you log in, tell us who you are, or your Twitter name.
• The Tweet Chat will last 45 minutes, and will be a Question & Answers type of format.

*** IMPORTANT NOTICE: You don't have to have a Twitter account to leave a comment on this blog post to win the book. While we'd LOVE to have you join us at the Tweet Chat, we recognize that not everyone Tweets! Sooooo, please feel free to enter the cookbook giveaway now!

Please let your friends know about the Tweet Chat, and the book giveaway. We'd LOVE to see tons of people there!

The retail value of the book is $16.95.

CINCO de MAYO MEXICAN SALSA: Fresh Pico de Gallo with Heirloom Tomatoes and Corn

Similar to Mexican Pico de Gallo, this sugar-free tomato salsa with some garden fresh cilantro and chilies is quick and easy to prepare using readily available market ingredients, kitchen gadgets and tools. Warm tortilla chips and guacamole are the perfect accompaniment to this awesome salsa. Super easy to make and eat right now, or follow the recipe and can the rest for later!

Heirloom Tomato Varieties

It's not summer yet in the Northeast, but you can start thinking about growing your own heirloom tomatoes, or seek out a local farmer's market for the freshest tomatoes they have. Below are some of the most popular heirloom tomatoes available from growers and seed companies. Don't worry if you can't get heirlooms now. Fleshy red-ripe tomatoes from Whole Foods Market or Trader Joe's will do the job too. 

• Brandywine tomatoes are widely recognized with red and yellow being the most popular colors.
• Jubilee tomatoes are a beautiful golden variety.
• Green Zebra is a fun tomato to use because of its striking color and stripes.
• Cherokee Purple is a deep purple, almost "black" tomato.

Adding fresh tomatoes last to the fresh salsa will not only keep their flesh intact, but their colors bright and vibrant as well. Fold the tomatoes in carefully so as not to bruise or crush them.

Ingredients: Fresh Tomato Salsa Recipe

• 2 Tablespoons extra virgin olive oil
• 1 large Spanish onion, chopped small
• 1 large green pepper, chopped
• 1 large red pepper, chopped
• 2 large jalapenos, finely minced
• 28 ounce can crushed tomatoes, unsalted
• 6 ounce can tomato paste, unsalted
• 1 Tablespoon lime juice, fresh squeezed
• 1/2 cup honey
• 2 drops hot habeneros sauce (Bandana's Habeneros Sauce is good)
• 4 ounce can green chilies
• 1/4 cup Bragg's Liquid Aminos, tamari sauce, or low sodium soy sauce
•  2 pounds corn, fresh off the cob, or frozen (thawed)
• 3 pounds heirloom tomatoes, fleshy Italian plum tomatoes are best, chopped or halved if small
• 1/2 cup minced fresh cilantro

Directions: How To Make Fresh Tomato Salsa

1. In a large stock pot, saute onions and peppers in extra virgin olive oil until crisp tender.
2. Add crushed tomatoes, tomato paste, lime juice, honey, chilies, habeneros sauce and Bragg's Liquid Aminos, tamari or soy sauce.
3. Cook over very low heat for 10 minutes. Remove from stove, and carefully fold in corn and tomatoes.
4. Gently add cilantro and stir.
5. Cool completely and store in refrigerator, or can in a hot water bath for 25 minutes.
6. Makes 9 pints.

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• Taco Salad Recipe - Veggie or Beef   
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• Zesty Pesto Pasta Salad
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• Ina Garten's Panzanella Salad Recipe
• Easy Tri-Colored Coleslaw Recipe
• Cobb Salad - An Edible Landscape!

Easter Ham Leftovers Recipes: Easter Sunday Ham Left Over Ideas

 

EASTER SUNDAY DINNER RECIPES: You made a huge Easter ham and now you have a bunch of left over ham. Make Ham Salad, Ham & Cheese Quiche, Split Pea Soup or Macaroni and Cheese with all those leftovers! 

Here are some recipes and ideas for getting rid of your Easter ham.

Ham Sandwich - The simplest of sandwiches - 2 slices of whole grain bread, mayo, as many pieces of thin-sliced ham as desired, lettuce, tomato and mustard. What a lunch!

Ham & Grilled Cheese Sandwiches - Grilled cheese can be made so much tastier with a slice of ham and tomato before finishing it on the grill!

Adult Mac & Cheese with Ham - Use this recipe and substitute ham instead of bacon. Very tasty and an excellent way to use up leftover ham!

Ham Salad Sandwich - Process 3-4 slices leftover ham in a food processor until coarsly ground. Remove to a small bowl. Add chopped onions if desired, mayo, sweet green relish and salt & pepper to taste. Spread over your choice of bread and add some lettuce.

Broccoli, Ham & Cheese Quiche - The perfect solution for what to do with left over ham! Make quiche!

Ham & Cheese Omelettes - When making your favorite omelette, add 1/4 cup diced ham on top of the cheese before folding over the egg omelette.

Split Pea Soup with Ham - My Vegetarian Pea Soup Recipe will please even the meatiest meat lovers, if you add the ham bone before simmering. Add an additional cup or two of dice ham and you'll have a very hearty, satisfying one-pot dinner!

Originally posted on Examiner.com

Easter Recipes: Hot Cross Buns for Good Friday and Easter Sunday

HOT CROSS BUNS for Good Friday: Soft, homemade hot cross buns with butter, vanilla, golden raisins, candied fruit and a touch of cardomon. The cross made of lemon scented icing makes them even more delicious!
 
History of Hot Cross Buns: What Does it Mean?

Hot Cross Buns do have Christian roots. "In many historically Christian countries, the buns are traditionally eaten on Good Friday, with the cross standing as a symbol of the crucifixion. They are believed by some to pre-date Christianity, although the first recorded use of the term "hot cross bun" is not until 1733," according to Wikipedia.

Hot Cross Buns Recipe

• 1 1/2 cups milk
• 2 packages active dry yeast
• 3/4 cup sugar
• 4 ounces butter (1 stick), melted
• 1/4 cup vanilla
• 2/3 cup water
• 4 large eggs
• 2 teaspoons salt
• 1 teaspoon nutmeg, ground
• 1/2 teaspoon cardamon
• 8-9 cups all-purpose flour
• 1 cup raisins
• 1/2 cup golden raisins or currants
• 1/2 cup candied fruit, optional

Glaze

• 1/4 cup honey
• 1/4 cup water
• Mix and heat in small saucepan until hot. Remove and set aside.

Hot Cross Bun Icing

• 2 cups confectioners' sugar
• 1 teaspoon lemon juice, or 1/2 teaspoon lemon extract
• 1-2 Tablespoons milk
• Mix in a small bowl until smooth and free of any lumps.

How To Make Hot Cross Buns

1. Heat milk in a small pan until it reaches 105 degrees F, or it feels lukewarm to warm. Remove from heat. Sprinkle yeast over the milk and let sit for 5 minutes. Stir.
2. In the bowl of an electric mixer fitted with a dough hook, mix milk, yeast and sugar on low speed for about a minute.
3. Add the butter, vanilla, water, eggs, salt, nutmeg and cardomon and mix again.
4. With mixer on low speed, add 4 cups of flour and mix. Add raisins, currants and/or candied fruit. Mix again. Add remaining flour and mix until all the flour is incorporated.
5. Turn mixer to medium and continue mixing until dough comes away from the sides of the bowl and forms a ball. The dough is done when it starts to ride the dough hook to the top. The dough will be sticky st this point.If you feel it is too sticky, add a bit more flour.
6. Turn dough out into a greased or oiled bowl. Flip it over and cover the dough with a towel or plastic wrap. Place the bowl in a warm location until the dough doubles its size.
7. Punch the dough down and turn out onto a floured counter.
8. Divide the dough, and form it into approximately 30 - 36 balls, depending on the size. Place them in an oiled baking pan, and cover loosely with a towel. Set aside in a warm draft-free spot until hot cross buns double in size. This will take between 45 - 90 minutes depending on the warmth of your kitchen.
9. While the dough is rising, preheat the oven to 375 degrees F.
10. When dough is doubled in size, put them on a middle rack in the oven and bake for  between 52-35 minutes, depending on size. The hot cross buns will be done when the tops are golden brown.
11. Remove the buns from the oven and brush them with the glaze. Let cool before decorating the hot cross buns with icing.
12. To decorate hot cross buns, put icing in a pastry bag with a large round or flat tip, and make the sign of the cross.
13. Let icing firm up before wrapping loosely with plastic.
14. Makes 30-36 hot cross buns. Hot cross buns can be frozen.

Check Out These Recipe Collections for Easter!

• 6 Best Lemon Dessert Recipes
• 9 Fresh Fruit Pie Recipes
• Leftover Ham Recipes
• Top 5 Quiche Recipes
• 10 Extra Creamy Cheesecakes
• 10 Strawberry Dessert Recipes
• 12 Sensational Salad Recipes
  
• Easter Brunch Recipes & Ideas - Over 20 recipes for brunch!
• 15 Red Desserts - Not just for Valentine's Day!
• 20 Awesome Holiday Desserts
• 30 Most Popular Cookie Recipes
• 30 Sinfully Rich Chocolate Desserts
• The Best Key Lime Pie Evah!
• Tons of Cute Easter Cupcakes & Recipes - including the "Master-Peeps Theater"

Originally Posted on Examiner.com