Tasty Tuesday: Hot Cross Buns

Remember the Feast of the Triumphant Cross? It was way way way back on September 14th.* Remember now?

Well, Second Son took an afternoon nap that day. I remember, because I decided at the last minute to make some Hot Cross Buns to celebrate the feast. Not having prepared ahead, I turned to my most trusted baking cookbook: King Arthur Flour Whole Grain Baking: Delicious Recipes Using Nutritious Whole Grains (King Arthur Flour Cookbooks). (Seriously, if you read my blog with any regularity and like baking in the least and haven't checked out this book...there's just something wrong with that.)

Let me just tell you, these are just about the most delicious buns I have ever eaten. I adored them! I ate three of them! And three more the next day. (Wait, did I just admit that?)

Kansas Dad said they were good, but they would be better without the raisins. No worries, I told him, next year I'll make them with currants soaked in rum. If that doesn't want to make you try them, nothing will.

I hope no one gets too upset that I have now participated twice in Tasty Tuesday and have yet to actually post a recipe, but I have that phobia, remember? I searched and found basically the same recipe online posted by someone who knows a good cookbook when she sees one. Or, you could just go get a copy of the book from your library or favorite bookstore. These buns might just convince you to buy it. (If not, try the Sour Cream Blueberry Muffins and use the white whole wheat flour...so light and delicious and...oh, we have sour cream in the fridge and I just might have to make a batch tomorrow...if only Second Son would let me put him down without crying!)

Check out today's Tasty Tuesday post at City Wife, Country Life and be sure the read the comments for some yummy-looking fudge and caramel recipes.

* Yes, I did start this post in September. It's been sitting in draft form for over two months. And I didn't even post the recipe. I'm not a slacker, though. Really, I'm not. Really.

Tasty Tuesday: Caramel Apples

This is my first attempt at a Tasty Tuesday post. I thought about posting on the chocolate angel food cake I made in celebration of Mary's birthday last week. It was suggested in Marian Devotions in the Domestic Church and I used the recipe there, but you can find all sorts of similar ones online. Delicious! The key with angel food cake (based on my vast experience with the two I've made) is to use fresh eggs (we have our own chickens), a PowerAid mixer (oh, how I love mine!) and to use a real angel food cake pan. My kids are ambivalent about angel food cake, but they ate up the chocolate kind so we're sticking with the cocoa from now on.

If I'm going to post for Tasty Tuesday more often, I'm going to have to work on my food photography skills. Seriously lacking.

I'm really posting another tasty recipe, though: caramel apples! The key to scrumptious caramel apples is making your own caramel. Do not be afraid! It's very simple, if a little time consuming.

I used my Better Homes and Gardens New Cook Book (Better Homes & Gardens Plaid), which is always being updated, revised, changed and re-released, so I don't even know what version I have any more. I found the exact same recipe online, however, here. I'll let you go there for the recipe (or your own cookbook) because I have a phobia about putting other people's recipes on my blog. Instead, I'll sum it up for you:

1. Melt half a pound of butter.

2. Mix in vast amounts of sugar, corn syrup and sweetened condensed milk. Heat until bubbly.

3. Continue to boil until the caramel reaches 248 degrees F (about 15 - 20 minutes).

4. Mix in vanilla.

5. Dip your apples!

A few tips:

1. This is a fantastic way to use yummy apples that you've grown or picked. Any small blemishes, because they are real apples, will be covered by the caramel.

2. Do not, I repeat, do not unwrap and melt store-bought caramels. Just don't.

3. Do not make this recipe too often. (See the ingredient list.)

4. A candy thermometer is essential to successful caramel, and any candy-making. They are not very expensive and are a wise investment because you also need them to make lemon meringue pie. I've never made lemon meringue pie, but one day I may and I will be glad to have my candy thermometer.

5. Be prepared to stay by the stove and keep an eye on your boiling pot. Or, ask your husband to do so while you check your email.

6. The recipe says to pour the caramel into a pan to firm up. I just dip my apples then and pour what's left into a small pan.

7. Caramel apples are best prepared for a party or gathering of some sort. Otherwise you'll realize you've eaten ten caramel apples in three days and wonder why your teeth and stomach ache a little bit...as you're reaching for an eleventh. (See #3.)

If you're looking for some more tasty recipes, click over to City Wife, Country Life for Tasty Tuesday.