Easter time is here, and so are the recipes

Hot cross buns just in time for Easter

This is one of the easiest cakes to make.

Pineapple Angel Food Fluff Cake

1 Betty Crocker Angel Food Cake Mix

1 crushed Pineapple

Mix cake mix and pineapple.

Pour into ungreased glass 9” x 13” cake pan and bake at 350F. For 33 – 38 mins.

Let cool. Serve with whipped cream or ice cream.

With Easter on the horizon, it is the time for Hot Cross buns, but feel free to make them any time of the year.

Hot Cross Buns ( 18 buns )

1 c. Warm milk

¼ c. Marg. Melted

1/3 c. Sugar

½ tsp. Salt

2 eggs

4 – 5 ½ c. flour

2 tsp. Cinnamon

2 tsp. Allspice

2 tsp. Nutmeg

1 tsp. Cloves

¾ c. Raisins

1 carton mixed fruit

2 tsp. Instant yeast

Mix all and let rise until double in bulk. Shape into buns and let rise until double again.

Bake at 375F. For 20 – 30 mins.


3/4 cup sifted powdered sugar

1/2 teaspoon Vanilla Extract

2 to 3 teaspoons milk

With sharp knife, cut shallow cross in top of each bun. Brush egg white over tops. Bake at 375oF for 15 to 18 minutes or until done. Remove from pan; cool on wire rack. Drizzle with Powdered Sugar Glaze in shape of cross.

Glaze: 1tbsp. milk

1 tsp. Sugar

1 tsp.

Heat until butter is melted and brush tops of warm buns. Note: can be doubled.

Dora Miner is a local cook and baker who writes a regular column for The Wetaskiwin Pipestone Flyer.

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