This Mincemeat is meatless and easily made. Coming from England, it essentially consists of cutting up a lot of fruit and letting it age with citrus, spices, rum and brandy. As the years have gone by, the meat has been removed and almost anything goes as far as what fruits to include. This is my version but by far not the only one. You can tell it comes from long ago when spices and alcohol were used as preservatives. Continue reading
Cuccidati Coffeecake came about because of my love of this Italian cookie. When I was researching cookies for my cookie book, a co-worker told me about Cuccidati cookies. I have loved them ever since. Continue reading
This Easter Bread started to be a blog about making Kulich, the Russian Easter Bread. In my research, I was led to believe that Paska was the same as Kulich. However, it seemed to me that Kulich had fruit in it as well as being finished with a powdered sugar glaze and colored nonpareils whereas Paska had no fruit and was usually beautifully decorated with braids on top but no nonpareils. Continue reading
Hot Cross Buns are traditionally made during Lent. Full of spices and raisins with a cross on top of the rolls, they are eagerly awaited during the year. Hot cross buns are a welcome and tasty staple of Lent. According to Wikipedia: “English folklore includes many superstitions surrounding hot cross buns. One of them says that buns baked and served on Good Friday will not spoil or mold during the subsequent year.” Well, in my house they won’t last that long!
I posted these Hot Cross Buns five years ago but feel it’s worth repeating this season.
If you’ve never baked with a product by Sun-Maid called bakers raisins, you’ve missed the perfect raisin for baking. They are moist and plump and don’t need any soaking to use. A friend of mine introduced me a few years ago and I have been a fan every since. I have included instructions for regular raisins that should be soaked to plump them before using in the Hot Cross Buns. Continue reading
Orange Bread Pudding with Orange Cream Sauce is the type of dessert I once joked about. I was going to write a book named, “363 Bread Puddings and 252 Crème Brulees” because almost every restaurant in business serves these two desserts. But none of them comes close to this different take on everyone’s favorite dessert.
While technically any bread can be used, Challah or Brioche are my breads of choice for this bread pudding. Challah is the Jewish Bread rich in egg and braided. It’s very close to Brioche. Pecans and raisins work well with the orange flavor of the bread pudding. The Orange Cream Sauce accentuates the orange flavor while adding the perfect balance between sweet and tart. Continue reading