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It seems to be a trend these days that everything old becomes new again. With that in mind let’s bring back some age-old traditions this Easter.
Did you know that decorating Easter Eggs dates back thousands of years? There are different legends about how the plain white shells miraculously changed into beautiful colours. I really like the idea of this and I for one will be enjoying some egg craft with my daughter this Easter. It’s so simple! All you have to do is hard boil some eggs and dip them in food dye. Decorate them with crayon first; the wax will resist the dye so you will end up with an array of colours shining through. For another nice effect place different shape stickers on the eggs, dip them in the dye and when they dry peel the stickers off. It’s looks great and is so much fun. Now you’re in for a real treat. I am about to give you a recipe that dates back to 1930 when my Grandad was an apprentice at a bakers, he later owned his own bakery. I remember Easter after Easter waiting with anticipation for Grandad to bring us our Easter Buns. They were and are without doubt the best Easter Buns I have ever tasted and I am really excited about continuing this tradition with my family for years to come. I hope you enjoy making them but even more than that, eating them! Hot Cross Buns Combine in a large mixing bowl - then cool to lukewarm1 cup of scalded milk½ cup of butter½ cup of sugar &1 teaspoon of saltMix 1 teaspoon of sugar with 2 tablespoons of lukewarm water & sprinkle in a ½ packet of compressed yeast or ¾ oz of dried yeast. Let it stand for 5 -10 minutes until dissolved, then stir it up & add it to the first mixture. Add also: ¾ cup of sultanas1 teaspoon of cinnamon ¼ teaspoon of allspice & 31/2 – 4 cups of flour Stir well to make a nice soft dough. Put it in a clean greased bowl, brush over with melted fat, cover with a tea towel and let rise in a warm place until double the bulk. Then turn onto a lightly floured board, knead for 1 minute and shape into little 2 inch or 2 oz balls, arranging them side-by-side on a greased oven-tray. Snip a deep cross in each bun with greased scissors. Cover with a cloth and let rise again until double the bulk. Bake in a hot oven (220c) for approx. 25 minutes. When buns are cooked brush on glaze made of: 1 tablespoon of sugar &1 tablespoon of waterbrought to the boil Makes approx. 16 |
