Usually spring is my time for busy days - house cleaning, planning my garden, and opening the windows to let in the clean fresh air. The weather, however, is not co-operating this year. I'm still in my winter mode, knitting and enjoying the warmth of the fire. I hope it's the weather and not old age that has me feeling rather lazy. Maybe Easter will put me in a livelier mood.

Here is a great recipe for Hot Cross Buns for Easter. They're usually served on Good Friday but they're good anytime.

Hot Cross Buns

2 packages active dry yeast
1/2 cup warm water
1 cup warm milk
(1 1/2 cups warm skim milk may be substituted for the milk and water)
1/2 cup sugar
1/4 cup softened butter or margarine
1 teaspoon vanilla
1 teaspoon salt
1/2 teaspoon ground nutmeg
6 1/2 to 7 cups all-purpose flour
4 eggs
1/2 cup dried currents
1/2 cup raisins
----------
2 Tablespoons water
1 egg yolk
----------
1 cup confectioner's sugar
4 teaspoons milk or cream
Dash salt
1/4 teaspoon vanilla

Have the water and milk at 110-115°F. In a large mixing bowl, dissolve the yeast in the warm water. Add the warm milk, sugar, butter, vanilla, salt, nutmeg, and 3 cups of flour. Beat until smooth. Add the eggs, one at a time, beating the mixture well after each addition. Stir in the dried fruit and enough flour to make a soft dough. Turn out onto a floured surface and knead until smooth and elastic, about 6 to 8 minutes. Place in a greased bowl and turn over to grease the top. Cover with a damp towel or plastic wrap and let rise in a warm place until doubled in size (about 1 hour).

Punch the dough down and shape into 30 balls. Place on lightly greased baking sheets. Cover and let rise until doubled (about 30 minutes). Using a sharp knife, cut a cross (or X) on the top of each roll. Beat the water and egg yolk together and brush over rolls. (You will probably have more than you need, discard the unused egg glaze.) Bake at 375°F for 12-15 minutes. Meanwhile, make icing by combining the last four ingredients. Stir until smooth, adjusting sugar and milk to make a mixture that flows easily. When rolls are baked, cool on wire racks. Drizzle icing over the top of each roll following the lines of the cut cross. Yields about 2 ½ dozen buns.

I only had one letter this month from the Mighty Miramichi Online Community Forum:

I am looking for a real good recipe for pickled eggs. The ones you would find in a pub. They were always the best.

--Baby Polar Bear

This recipe is the one that I found works best for me. It's very easy to do and quite tasty.

Pickled Eggs

12 Hard-boiled eggs
1 medium onion, sliced into rings
1 cup vinegar
1 cup water
1/4 cup granulated sugar
8-10 whole cloves

Place cooled, shelled eggs into 1-quart jar. Add onion rings.
Put remaining ingredients into saucepan. Bring to boil, stirring often. Remove from heat. Cool. Pour over eggs. Brine must cover eggs. Store, covered, in refrigerator for 1 week before eating. Makes 12.

For Red Pickled Eggs, substitute beet juice for the water.

Or you can put the boiled eggs in a jar and pour vinegar straight over them.

They always say the heart of every home is the kitchen, so keep cooking!

Until next time, remember I made it especially for you.

"A man travels the world over in search of what he needs and returns home to find it." - George Moore

Grammie is waiting for you in her kitchen, rocking in her favourite chair by the stove, knitting needles clicking away the seconds. Drop by and join her for a spot of tea, a warm molasses cookie and some wise advice. Every month she answers all your letters as only she can. So, if you have a kitchen-type question or comment for Grammie, send an email to editor@breadnmolasses.com and put Grammie in the subject line or drop by the Mighty Miramichi Community Forum and post a note under the Recipes section.