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Household Baking Evenings

April 2, 2009

Around our house, we enhance special days with making some great meals. Whether you are a family - or roomates - or on your own - let’s join households and enhance special season of Easter with food and some shared moments, HOUSEHOLD BAKING EVENINGS!

<this sunday> we’ll get you to sign up at the available homes. IF you want to open your house or apartment - comment here, or email gary@fusionokc.com.

RECIPE IDEAS (add your own in the comments!)

RED EARTH CAKE

(not a red-velvet)
The Scrivner Family (mine growing up) always commemorated some spiritual maturing “markers” in our life with this cake. The symbolism of RED - with WHITE icing spoke to the cleansing work of Christ’s sacrifice. Not only is it symbolic - it’s a freaking great cake!

CAKE
1/2 c. Crisco
1 1/2 c. sugar
1 egg
4 Tb. cocoa
1 tsp. red food coloring
2 Tb. hot coffee
2 c. flour
1 c. buttermilk
1 tsp. vanilla
1/2 tsp. salt
1 tsp. soda

ICING
1/2 stick butter, softened
2 c. powdered sugar
3 Tb. half-and-half cream
1 tsp. vanilla

Cream sugar and butter; add egg. Mix cocoa, coloring and coffee to smooth paste. Add to creamed mixture. Sift dry ingredients and add alternately with milk. Stir in vanilla. Pour into 9×13 greased and floured pan and bake at 350F for 30-35mins. Frost with Powdered Sugar Icing.

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RESURRECTION ROLLS

(great Kid’s Recipe)

Crescent Rolls (1 Tube)
Large Marshmallows
Tb. Cinnamon
Tb. Sugar

Separate rolls into pre-cut triangles. Give each child a triangle and marshmallow. Mix Cinnamon and Suger in a shallow bowl. Place marshmallow on triangle. Sprinkle a pinch of spices over the marshmallow. Wrap dough around marshmallow and seal all edge/openings completely shut. Bake according to package directions or until golden brown.

Symbolism: (Matthew 27:57-61) - This is symbolically intended to represent the preparation of Christ’s body for the tomb. The dough represents the cave/tomb - the spices represent the spices that prepared bodies of the dead. The marshmallow represents Christ’s sacrificed body. Read on in the story about the Resurrection, Christ was not in the tomb! Our Easter refrain is, HE IS RISEN! Once the “tombs” are golden brown - pull them out of the oven, and ask the kiddos in the house (once they’ve cooled) to open up the “tombs” and see where Jesus is— The rolls will be EMPTY. A great reminder of the essence of our Easter celebration . . . “HE IS NOT HERE, HE IS RISEN!”

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Hot Cross Buns

By Cheri Sicard

Photo: Mitch Mandell

Servings:	24
Author Notes:	A traditional favorite on Good Friday in England, Hot Cross Buns are a spicy currant or raisin studded yeast bun, topped with a “Cross” of lemon flavored icing. While Christians have adopted the cake and the symbolism of the cross, it wasn’t always so. To Pagans, then as now, the cross was/is representative of the sun wheel, which symbolizes perfect balance at the time of the Spring Equinox.Hot Cross Buns were probably originally used in ceremonies and rituals and the Christian Church attempted to ban the buns, although they proved too popular. Left with no alternative but defeat, the church did the next best thing and “Christianized” the bread with Queen Elizabeth I passing a law which limited the bun’s consumption to proper religious ceremonies, such as Christmas, Easter or funerals.
Ingredients:	1 cup milk 2 tablespoons yeast 1/2 cup sugar 2 teaspoons salt 1/3 cup butter, melted and cooled 1 teaspoon cinnamon 1/2 teaspoons nutmeg 4 eggs 5 cups flour 1 1/3 cups currants or raisins 1 egg white Glaze 1 1/3 cups confectioner’s sugar 1 1/2 teaspoons finely chopped lemon zest 1/2 teaspoons lemon extract 1- 2 tablespoons milk
Instructions:	In a small saucepan, heat milk to very warm, but not hot (110Â°F if using a candy thermometer). Fit an electric mixer with a dough hook. Pour warm milk in the bowl of mixer and sprinkle yeast over. Mix to dissolve and let sit for 5 minutes.With mixer running at low speed, add sugar, salt, butter, cinnamon, nutmeg and eggs. Gradually add flour, dough will be wet and sticky, and continue kneading with dough hook until smooth, about 5 minutes. Detach bowl, cover with plastic wrap and let the dough “rest” for 30-45 minutes. Return bowl to mixer and knead until smooth and elastic, for about 3 more minutes. Addcurrants or raisins and knead until well mixed. At this point, dough will still be fairly wet and sticky. Shape dough in a ball, place in a buttered dish, cover with plastic wrap and let rise overnight in the refrigerator (see note at right if you’re in a hurry). Excess moisture will be absorbed by the morning. Let dough sit at room temperature for about a half-hour. Line a large baking pan (or pans) with parchment paper (you could also lightly grease a baking pan, but parchment works better). Divide dough into 24 equal pieces (in half, half again, etc., etc.). Shape each portion into a ball and place on baking sheet, about 1/2 inch apart. Cover with a clean kitchen towel and let rise in a warm, draft-free place until doubled in size, about 1 1/2 hours. In the meantime, pre-heat oven to 400Â° F.When buns have risen, take a sharp or serrated knife and carefully slash buns with a cross.Brush them with egg white and place in oven. Bake for 10 minutes, then reduce heat to 350Â° F, then Bake until golden brown, about 15 minutes more. Transfer to a wire rack.Whisk together glaze ingredients, and spoon over buns in a cross pattern. Serve warm, if possible.