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Hot Cross Buns
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Recipe Reviews 6 reviews
Hot Cross Buns I
These buns were nothing short of magnificent! I tossed finely diced candied fruit and currents in flour, (totaling 3/4 cup) and put it in at the last 5 minutes of kneading in the machine. For spices, I used 1 tsp ground cinnamon, 1/2 tsp freshly ground cardamom, and 1/4 tsp clove. I just added it to the flour. These remind me of the HCBs of my youth...Thank you so very much for this recipe. What an excellent product.

1 user found this review helpful
Reviewed On: Feb. 16, 2015
Best Buttercream Frosting
I've looked for a super smooth and creamy frosting like this for a long time. Using superfine sugar is a very good tip, or else you have to beat it forever to get the coarser sugar to dissolve. If you use unsalted butter, add a pinch of salt; it needs it. Cook the milk and flour, stirring constantly, until you cannot stir down the boil. That will get rid of a flour taste and adds beautiful texture to the frosting. Have patience and follow directions. This frosting is a dream come true. NOTE: it does not "harden" nor develop an outer, drier layer. It stays very creamy and soft. Just perfection!

2 users found this review helpful
Reviewed On: Sep. 25, 2013
Aunt Anne's Coffee Cake
I have been looking for this recipe for many years. I used to make this cake back in the early 80s. The recipe got lost in my many moves. I am delighted to find it again, just as easy, just as delicious! TIPS: Use COLD butter. Remember to NOT over-mix. Lumpy batter means tender cake. Also, I like to add 1/4 C chopped nuts to the streusel topping. Simple and perfect every time.

8 users found this review helpful
Reviewed On: Aug. 21, 2012

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