Tag: cloves

Hot Cross Buns
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Warm and cozy hot cross buns are just waiting for a pat of melted butter.

These hot cross buns are soft and pillowy with a hint of sweetness, orange, nutmeg, and warm spices.

A distinctive cross on the top adds an extra special touch and holds a special meaning.

Traditional Hot Cross Buns
- Hot cross buns are delicious – a soft dough filled with warm spices, raisins, and a hint of orange zest.
- With their distinctive cross on the top, this bread can be picked out from the crowd!
- It is so easy to make homemade bread that is free from preservatives!
Ingredients For Hot Cross Buns

Dough – These rolls are made with an easy yeast dough. After the dough has risen, raisins or currants are added before forming rolls.

Spices – Hot Cross Buns are filled with warm, fragrant spices, including cinnamon, cloves, and nutmeg. I add a little bit of orange zest for flavor.

Add-Ins – You can change these up with the addition of toasted nuts or pieces of candied orange peel.

How to Make Hot Cross Buns
1. Warm the milk (as per the recipe below) and add sugar and butter.
2. Combine yeast, water and sugar until foamy.
3. Add the yeast mixture, eggs, cinnamon, cloves, and nutmeg to the stand mixer along with flour.
4. Add the flour to the stand mixer bowl and mix. Knead until a soft dough forms. Add the raisins and let the dough rise.
5. Form into rolls and rise again.
How to Make the Cross

Prepare a flour paste and place it in a piping bag (or plastic bag with a small corner cut off) and pipe a cross across each hot cross bun. Bake as directed in the recipe below.

TIP: As you pipe the cross, go slowly to allow the flour mixture to run down between the edges of the rolls a bit.

Storing Hot Cross Buns

Hot cross buns are best served warm from the oven with butter.

To keep them fresh wrap them in plastic wrap and store them at room temperature for up to seven days. They can also be wrapped in aluminum foil, and stored in the freezer. They will keep in the freezer for up to 6 months.

More Easter Baking

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5 from 23 votes↑ Click stars to rate now!
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Hot Cross Buns

These sweet and lightly spiced buns with a distinctive cross on the top are the perfect treat for Easter or spring!

Prep Time 20 minutes

Cook Time 3 hours 15 minutes

Total Time 3 hours 35 minutes

In a small saucepan, heat milk over medium heat just until bubbles begin to form at the edges (the temperature should reach about 181°F.) Do not boil.

Pour the milk into a bowl of a stand mixer (or a large bowl) and add ½ cup sugar and salt. Whisk to combine. Add butter and stir until the butter is melted. Let the mixture cool to 110°F (or lukewarm).

Meanwhile, combine yeast, ½ cup warm water (110°F), and 1 teaspoon sugar in a bowl. Let sit 10 minutes or until foamy.

Add the yeast to the milk mixture. Whisk in 2 whole eggs (reserve the third egg for brushing the rolls before baking), cinnamon, cloves, and nutmeg.

Add 2 cups of flour and mix with a dough hook (see notes to mix by hand). Continue adding more flour until it forms a dough that holds together and isn’t too sticky (you will use about 4-5 cups of flour total). Turn the mixer to medium-low and let it knead for 4-5 minutes or until smooth and elastic. Add raisins or currants and orange zest if using and knead again to incorporate.

Place the dough into a large oiled bowl and cover with a kitchen towel. Set in a warm place and let rise until doubled in size, about 90 minutes.

Punch the dough down and form into 12 even-sized rolls. Place the rolls in a greased 9×13 pan and let rise 20-25 minutes.

While the dough is rising, combine the flour and water for the cross. It should be thick enough to hold its shape. Brush rolls with egg wash and place the flour mixture in a piping bag and pipe a cross on each roll.

While the rolls are rising, preheat the oven to 400°F.

Bake for 24-26 minutes or until cooked through.

If you do not have a stand mixer, mix the flour in with a large spoon. Once mixed, turn the dough onto a lightly floured surface and knead 8-10 minutes or until smooth. Add raisins or currants and knead again to incorporate. Proceed with the recipe as directed above.
*You may not need all of the water for the flour cross, you want it thick enough to pipe and hold its shape.
I love to add a sweet glaze once they’ve baked. It looks beautiful and tastes great but keep in mind that the glaze will make the rolls slightly sticky.
Optional Glaze: Boil 3 tablespoons water and 3 tablespoons sugar in a small saucepan. Brush over the warm rolls.

Calories: 273 | Carbohydrates: 50g | Protein: 7g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 38mg | Sodium: 215mg | Potassium: 179mg | Fiber: 3g | Sugar: 9g | Vitamin A: 189IU | Vitamin C: 1mg | Calcium: 37mg | Iron: 2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Bread, Breakfast

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Recipe from a homemade church cookbook.
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Holly Nilsson

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March 29, 2024
Raisin Sauce for Ham
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Homemade raisin sauce is the perfect addition to a holiday ham!

This old fashioned raisin sauce recipe is easy to make with fresh citrus flavor and lots of plump raisins. Spoon it over slices of baked ham for serving.

An Easy Raisin Sauce for Ham

Made in minutes in one pan, this sauce is ready for serving over ham, whether in the crockpot, air fryer, or glazed ham steaks.

Sauce – Water and brown sugar are the base of this sauce. Light or dark brown sugar work just fine. A splash of apple cider vinegar balances the sweetness.

Seasonings – Cloves are fragrant and add a little spice. Use whole cloves (and count them to ensure you don’t miss any!) so they’re easy to remove after cooking. You can add a pinch of cinnamon in place if you don’t have cloves.

Raisins – Use regular raisins or golden raisins in this sauce. Other dried fruits can be added if you’d like.

Add-Ins –Feel free to stir in some brandy, bourbon, whiskey, or rum (don’t worry—the alcohol burns off)! Add rum extract for a delicious rum-raisin sauce to serve over homemade ice cream.

PRO TIP: Be sure to count your cloves as you add them so you can ensure they’re removed. The color can blend with the raisins, so knowing how many ensures nobody gets a spicy bite!

How to Make Raisin Sauce

Simmer this raisin sauce to make the best glaze for ham or other meat dishes.
1. Simmer the sauce ingredients per the recipe below.
2. Add raisins & orange zest and simmer.
3. Remove from heat, stir in butter & salt.
4. Discard cloves & serve warm.
Did you enjoy this Raisin Sauce for Ham recipe? Let us know in a comment below!
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Raisin Sauce for Ham

This sweet raisin sauce makes the perfect glaze for ham or other meat dishes.

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Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings 6

Author Holly Nilsson

Equipment

Saucepan

Ingredients

▢ 1 cup cold water + 3 tablespoons

▢ ½ cup brown sugar

▢ 1 tablespoon cornstarch

▢ 1 tablespoon apple cider vinegar

▢ 4 whole cloves

▢ ¾ cup raisins

▢ 1 teaspoon orange zest

▢ 1 tablespoon butter

▢ pinch of salt

Instructions

Combine water, brown sugar, cornstarch, vinegar, and cloves in a small saucepan. Bring to a boil over medium high heat while whisking.

Add raisins and orange zest, reduce heat to a simmer (medium low) and let cook 5 minutes.

Remove from the heat and stir in butter and salt. Remove and discard cloves.

Serve warm over ham.

Notes

Optional: add 1/4 teaspoon dry mustard to the sauce If desired, rum, brandy or whiskey can be added. Serve over ham or over pound cake or ice cream.

5 from 13 votes

Nutrition Information

Calories: 146 | Carbohydrates: 34g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 5mg | Sodium: 28mg | Potassium: 178mg | Fiber: 1g | Sugar: 18g | Vitamin A: 60IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Sauce

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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March 28, 2024
The Best Ham Glaze
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This Ham Glaze adds the most beautifully delicious sticky exterior to any baked ham recipe!

For a beautifully sweet-salty flavor, this ham glaze recipe needs just a few minutes and a handful of ingredients.

Ham Glaze Tips

A ham glaze is really easy to make and adds the most delicious flavor to a roast ham.

Score the ham: For the best results, score the ham or thin skin on top to allow the glaze to get into the meat, especially if you aren’t using a spiral ham. Spiral cut hams don’t need scoring as the glaze seeps between the slices naturally.

Remove the rind if needed: Most store-bought hams come without the rind. If your ham has a tough, thick, leathery rind, remove it, as it won’t soften during cooking. Look for a fat layer underneath, and if it’s present, you can score it for better results.

How To Make A Glaze For Ham

The ham glaze below needs just a handful of ingredients.
- Sweet: The caramelization of the sugars creates a delicious, sticky exterior. This recipe uses brown sugar, but you can replace it with honey, melted apricot jam, or apple jelly.
- Tangy: I most often use orange or pineapple juice. You can also replace it with apple juice.
- Spices: I always add Dijon mustard to ham with a pinch of clove or ginger.
When to Glaze the Ham?

Glaze the ham about 20-30 minutes before it’s done cooking (when it reaches about 115 to 120°F on a meat thermometer) to avoid burning the sugars. Use a brush to generously apply the glaze on the outside, and you can repeat the basting for extra flavor.

Did your family enjoy this homemade Ham Glaze? Leave us a rating and a comment below!
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Holly Nilsson

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March 27, 2024
Tourtiere (Meat Pie)
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This homemade Savory Meat Pie recipe is a hearty dish that can easily be prepared ahead of time!

Tender potatoes, onions, and seasoned ground meat are all nestled in a buttery, flaky crust for a truly comforting meal.

What is Meat Pie?

A meat pie can come in many variations depending on location including a shepherd’s pie, cottage pie, kidney pie, or a “pasty”.

This Canadian meat pie, known as tourtiere, is made with pork, beef, or often veal and while it’s a favorite year-round – we especially enjoy it at Christmas time! It has some warm spices, including a hint of allspice and cloves, that give its distinctive flavor. This version doesn’t contain vegetables; however, finely diced carrots or mushroomed can be added.

Ingredients for Meat Pie

Crust – For this recipe, you can use a store-bought double pie crust or a homemade pastry crust.

Meat – I use a combination of ground beef and pork. Veal is a common addition as well, feel free to use all pork, all beef, or whatever you have on hand!

Spices – Both savory and warm spices give this meat pie its traditional flavor.

Potatoes – Mashed potatoes are key in this recipe as they help with consistency and make the filling hold together.

How to Make Meat Pie

Making a homemade meat pie is easy.
1. Peel and dice a potato and set it in water to boil. Mash per the recipe below.
2. Meanwhile, brown the meat with garlic and onion. Stir in the mashed potato, spices, and broth.
3. Place the meat mixture in a pie crust and bake until golden brown.
Serve with a slice of homemade garlic bread and a fresh tossed salad or cucumber tomato salad for a yummy meal!

Tips for the Best Meat Pie
- To save time, use a prepared pie crust and premake the filling. Or premake the entire pie and freeze (before baking) for later.
- To avoid bursting at the seams, cut slits into the top of the pie to allow steam to escape.
- Let the pie rest for 10-15 minutes to allow the juices to reabsorb and the pie to hold its shape better when sliced and served.
Leftovers

To Store: The best way to store a meat pie is to keep it in the pie pan, cover with foil, and store it in the refrigerator.

To Reheat: Scoop a portion onto a microwave-safe plate and heat until piping hot.

To Freeze: Cover it completely and label it with the date. Bake from frozen in the oven for up to an hour and 30 minutes or until it’s bubbly and the crust is browned.

Savory Pie Recipes

Did you enjoy this savory Tourtiere? Be sure to leave a rating and a comment below!
4.96 from 122 votes↑ Click stars to rate now!
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Tourtiere (Meat Pie)

This easy meat pie has a hearty and delicious meat mixture that is baked inside a flaky pie crust!

Prep Time 35 minutes

Cook Time 1 hour 10 minutes

Total Time 1 hour 45 minutes

Bring potato cubes to a boil in salted water. Simmer for 15 minutes or until tender. Drain well and mash.

While potatoes are cooking, brown ground beef, pork, onion, and garlic until no pink remains using a spoon to break it up. Add remaining ingredients (including mashed potatoes) except for pie crust and bread crumbs.

Bring to a boil, reduce heat and simmer 15 minutes or until thickened. Add 1 tablespoon of breadcrumbs to help the mixture hold together if needed. Cool for 20 minutes.

Preheat oven to 425°F.

Line a deep-dish pie plate with the dough and add the meat pie filling.

Add top crust and seal edges with a fork or your fingers. Add a few slits to allow steam to escape. If desired, whisk 1 egg with 1 tablespoon of water and brush the egg wash over the crust.

Bake for 45-55 minutes or until bubbly and crust is golden.

To save time use a prepared pie crust and premake the filling. Or premake the entire pie and freeze (before baking) for later! Then just bake as directed.

To avoid bursting at the seams, cut slits into the top of the pie to allow steam to escape.

Let the pie sit for 10-15 minutes to allow the juices to reabsorb and the pie to better hold its shape when sliced and served

Serving: 1slice | Calories: 558 | Carbohydrates: 36g | Protein: 25g | Fat: 34g | Saturated Fat: 12g | Cholesterol: 79mg | Sodium: 742mg | Potassium: 557mg | Fiber: 2g | Sugar: 1g | Vitamin C: 3mg | Calcium: 40mg | Iron: 4mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Beef, Dinner, Entree, Main Course

Cuisine American, French

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson

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December 28, 2023