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Ontario, Canada
I am a wife, mother and grandma who enjoys the many aspects of homemaking. A variety of interests and hobbies combined with travel keep me active. They reflect the importance of family, friends, home and good food.
Cook ingredients that you are used to cooking by other techniques, such as fish, chicken, or hamburgers. In other words be comfortable with the ingredients you are using.
--Bobby Flay

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Friday, March 21, 2008

Marbled Eggs and Hot Cross Buns

I would like to announce that I am now a member of The Foodie Blogroll community. This blogroll is a large and growing list of blog links with one thing in common. Members add their blog link to the list then insert a code into their blog to tell others where to find the list of blogs aka blogroll. The blogroll becomes a convenient way to find other blogs of similar interest. Visitors to the blogroll website can easily visit several blogs from the main blogroll website. So now you know what a blogroll is, why join a blogroll? A blogroll gives greater exposure to your blog. Members visit other members blogs and comment or leave suggestions. It is a great networking tool that helps bloggers meet other bloggers with similar interests. At the same time it is a way for bloggers to get ideas to improve their blogs. It is also a way for readers to easily find more blogs related to the topic of interest. It is a win/win for bloggers and their readers.

The commonality of The Foodie Blogroll is food. There is currently 1237 food related blogs on the blogroll. Jenn aka The Leftover Queen runs The Foodie Blogroll. She is a travel writer, creative cook, food critic and professional foodie also has a wonderful website call The Leftover Queen. If you are looking for creative ways to use leftovers be sure to visit her website. If you have a food related blog that is at least 1 month old with at least 5 posts and at least 80% of the posts are food related, then consider joining The Foodie Blogroll. The information for joining is in the side bar. Please stop by Jenn's site and say hi. While there check out the many food related blogs for lots of food related fun!

This is Good Friday so dinner of course is beer battered fish and chips from a local eatery that holds a special dinner each Good Friday. Early tomorrow morning we will make the journey to our kids and grandbaby to celebrate Easter. One of our kids will be coming with us while the others will meet us there. Our second grandbaby is due April 4 so this will make it easier for them not having to travel. I'm really looking forward to it. So I've spent the day making homemade dinner rolls and hot cross buns to take tomorrow. I also made a marbled egg tray.

Marbled Eggs

Pictured is the marbled eggs I made today and yes I did remove the background. I was in such a rush to take the picture I ended up with a lot of clutter in the background that I didn't see until I sat down to blog so thanks to a bit of Photoshop work, you see the lovely eggs and not the cluttered background.

Marbled eggs are so easy to make. They make a perfect tray for Easter entertaining. The muted marbled colours are very spring toned. Leave them whole on a bed of greens for snacking. I used beet juice for the pink eggs, coffee for the yellowish eggs and blue food colouring for the blue eggs.

Marbled Eggs

12 eggs or desired number
1 c beet juice*
1 c very strong coffee**
food colouring (optional)
1 c warm water per colour (if using food colouring)

Place eggs in large sauce pot. Cover with water. Bring to a boil. Turn off the heat. Cover and let sit 20 minutes. Run under cold water. If using food colour, drop several drops of desired colour into 1 c of warm water. Mix. Line the colours you are using in a row for easy handling. I used three colours in total. Remove one egg from the cold water and dry. Hit all over the egg shell with the back of a spoon to make several cracks. Place the egg in the colour for about 3 minutes. Remove and let dry enough to carefully peel off the shell.

* beet juice gives a lovely pink colour
** strong coffee will give nice yellowish marble compared to yellow food colouring that barely shows up

Hot Cross Buns

Pictured are dinner rolls using the modified basic white bread recipe and hot cross buns cooling. Any bread recipe can be made into buns and by far our favourite one is the basic white bread. However, hot cross buns are special. Even though I could easily make them other times of the year, they tend to be an Easter treat. Hot cross buns are an Easter must have for Easter brunch but are a family favourite throughout the Easter celebration. Like most breads I make hot cross buns from scratch. The enticing aroma tantalizes the taste buds. These hot cross buns are at their finest when fresh from the oven!

Hot Cross Buns

1¼ c milk
¼ c butter
⅓ c sugar
1 lg egg, beaten
1 tsp salt
3½ c unbleached flour
1 tsp cinnamon
½ tsp ground cloves
¼ tsp nutmeg
1 c raisins
3 tsp instant yeast

Place dry ingredients into mixing bowl of KitchenAid® stand mixer. Mix at stir speed to blend. Mix milk, egg and butter together. While on sstir slowly pour into the dry ingredients. When dough leaves sides of bowl, increase to speed 2 and knead until dough is smooth and elastic. Remove dough hook. Cover and let rise in a warm place until doubled. Divide dough into 12 equal pieces. Form each piece into a smooth roll. Place each roll on a lightly greased baking sheet or use a Silpat. Let rise until double. Slash top of each bun to form a cross. Cover with a damp cloth and let rise until double. Bake at 375ºF (190ºC) for 15-18 minutes or until golden brown. Drizzle the cross with icing sugar glaze while hot.

Icing Sugar Glaze

¾ c sifted icing sugar
1 tbsp milk
2 drops almond flavouring

Combine ingredients and stir until smooth.

2 food lovers commented:

Natalie said...

I think I'll do these tonight and not tell the kids! They'll get such a kick when they open them later.

Jennifer Robin said...

My mom absolutely loved hot cross buns; had them every year for Easter. We moved to the US when I was small, but she made sure our Canadian heritage was reflected in our traditions at the dinner table and for the holidays. Thanks for a wonderful reminder of times past.