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Hot Cross Buns
Bread & Baking European

Hot Cross Buns

4.6

Prep
20 min
Cook
20 min
Total
145 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Put flour, warm water, white sugar, egg, egg white, butter, yeast, milk powder, and salt in a bread maker and start on dough program.
  3. 3 When 5 minutes of kneading are left, add currants and cinnamon. Leave in the machine until doubled in size, about 1 hour.
  4. 4 Punch down dough on a floured surface, cover, and let rest for 10 minutes.
  5. 5 Shape into 12 even-sized balls and place in a greased 9x12-inch pan. Cover and let rise in a warm place until doubled, 35 to 40 minutes. Preheat the oven to 375 degrees F (190 degrees C).
  6. 6 Mix egg yolk with 2 tablespoons water in a small bowl; brush on dough. Bake in the preheated oven until golden brown, about 20 minutes. Remove from pan immediately and cool on wire rack.
  7. 7 To make the piping glaze: Mix confectioners' sugar, milk, and vanilla together until smooth. Spoon glaze into a piping bag or a sandwich bag with the corner snipped off; pipe a cross onto each roll.
  8. 8 Serve and enjoy!

By LITSTER5

Samoon (Iraqi Flatbread)
Middle Eastern

Samoon (Iraqi Flatbread)

5.0

Prep
30 min
Cook
25 min
Total
140 min

Instructions

  1. 1 Whisk flour, powdered milk, yeast, sugar, and salt together in a large bowl. Add butter and mix with your hands until mixture resembles coarse crumbs.
  2. 2 Gradually add water to flour mixture, using your hands to mix well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
  3. 3 Lightly oil a large bowl with vegetable oil. Place dough in the bowl and turn to coat with oil. Cover with a towel or plastic wrap and let rise in a warm place until doubled in volume, about 1 hour.
  4. 4 Gently punch down dough. Divide dough into 12 equal pieces and form into balls. Cover with a light cloth and let rest 15 to 20 minutes. Dough may expand, but it's okay if it does not.
  5. 5 Place a ball of dough on a lightly floured surface and press with the palm of your hand. Bring two opposite sides of dough together and pinch. Repeat with remaining opposite sides. Pull and press dough to form a flat, elongated diamond-like shape. Place on a lightly greased baking sheet. Repeat with remaining dough. Cover with a cloth and let rest at least 10 minutes.
  6. 6 Preheat the oven to 450 degrees F (230 degrees C).
  7. 7 Mix water, flour, and sugar for paste in a small bowl. Brush over flatbreads and sprinkle with sesame seeds.
  8. 8 Bake flatbreads in the preheated oven in batches until golden brown, 7 to 10 minutes.

By Saleha Anwar

Slow Cooker Yogurt

Slow Cooker Yogurt

5.0

Prep
10 min
Cook
370 min
Total
380 min

Instructions

  1. 1 Place four 10-ounce jars in a slow cooker. Fill the slow cooker with water up to 1/3 inch of the jar rims. Remove the jars and set aside.
  2. 2 Cover the slow cooker and preheat on High for about 20 minutes.
  3. 3 Meanwhile, pour milk and milk powder into a saucepan and whisk to dissolve. Heat over medium heat until just steaming and a thermometer reads 179 degrees F (82 degrees C), about 10 minutes. Remove from heat and place the bottom of the pan into a bowl of ice water. Cool milk mixture until the temperature drops to 114 degrees F (46 degrees C). Lift the pan out of the ice water.
  4. 4 Measure about 1 cup milk mixture and pour into a bowl. Stir in yogurt until thoroughly blended. Return yogurt mixture to milk mixture in the pan. Pour milk-yogurt mixture into the 4 glass jars, filling up to 1/2 inch of the rims.
  5. 5 Check that the water temperature in the slow cooker is no higher than 114 degrees F (46 degrees C). If it is cooler, cover and allow to come to temperature. If it is too hot, uncover and turn off the slow cooker.
  6. 6 Set filled jars in the warm water; the water level should be up to the level of yogurt in the jars. Cover with a folded dish towel and then with the slow cooker lid.
  7. 7 Turn slow cooker off. Allow to set for 6 hours, keeping the water at 114 degrees F (46 degrees C) as best you can. Check the temperature with your thermometer after about 2 hours, taking care not to disturb yogurt. If lower than 114 degrees F (46 degrees C), turn the slow cooker to Warm for 10 minutes, then shut off again. Check temperature again at the 4-hour mark and repeat. Do not stir or poke yogurt at all during this time.
  8. 8 Check yogurt after 6 hours by pressing gently on the top or tipping the jars to see if it is set; it is done when yogurt is firm and there is a thin layer of yellowish liquid on the top.
  9. 9 Remove the jars from water and dry them off. Top with clean lids and place in the refrigerator.

By Diana Moutsopoulos

Pastillas de Leche
Dessert Southeast Asian

Pastillas de Leche

5.0

Prep
30 min
Cook
Total
30 min

Instructions

  1. 1 Pour sweetened condensed milk into a bowl; sift powdered milk into condensed milk. Mix thoroughly with a spatula; let sit 8 to 10 minutes.
  2. 2 Pour sugar onto a plate. Shape milk mixture into small logs; roll in sugar. Individually wrap sugared logs in plastic wrap.

By My Style Recipe by Malou

Hot Cocoa Mix in a Jar
Drink

Hot Cocoa Mix in a Jar

4.1

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Make two tags with the following instructions: "Hot Cocoa: Dissolve 1/3 cup cocoa mix in 1 cup boiling water."
  2. 2 Whisk powdered milk, drink mix, pudding mix, powdered creamer, confectioners' sugar, and cocoa together in a large bowl. Divide mixture between two 1-quart jars. Seal the jars, decorate as desired, and attach the tags.

By Traci (TJ)

Bloody Fingers
Appetizer

Bloody Fingers

4.5

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Mix peanut butter, powdered milk, and honey together in a bowl until mixture resembles a soft dough. This will be the 'flesh' of the fingers.
  2. 2 Mold enough dough around each pretzel rod, making sure to cover the ends. The pretzels will be the 'bones' of the fingers.
  3. 3 Use the tip of a teaspoon the make marks on the 'flesh' similar to knuckles.
  4. 4 Push 1 sliced almond onto 1 end of each 'finger' to resemble a finger nail.
  5. 5 Place jam in a microwave-safe bowl and heat in microwave until softened, 20 to 30 seconds. Dip the end opposite the 'finger nail' into the jam for the 'blood'.

By CanAm

Homemade Chocolate-Hazelnut Spread
Appetizer

Homemade Chocolate-Hazelnut Spread

5.0

Prep
10 min
Cook
Total
40 min

Instructions

  1. 1 Combine white sugar and raw sugar in a food processor or blender; process until pulverized. You may have to do this in batches to not burn the motor.
  2. 2 Add hazelnuts to the sugar mixture in the food processor, and continue blending until a smooth cream forms. Add powdered milk and blend to combine. Add oil and blend again.
  3. 3 Melt chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each interval, 1 to 3 minutes total. Add to the cream in the food processor, and blend until everything is well combined. Pour into a glass jar and allow to cool before sealing and refrigerating.

By Buckwheat Queen

Dog Biscuits I

Dog Biscuits I

4.6

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 In a medium bowl, stir together the whole wheat flour, powdered milk, wheat germ, and beef bouillon granules. Stir in the bacon grease and egg. Add ice water 1 tablespoon at a time until dough is wet enough to stick together. On a lightly floured surface, roll the dough out to 1/2 inch thickness and cut with cookie cutters. Place biscuits 1 inch apart onto an ungreased baking sheet.
  3. 3 Bake for 25 to 30 minutes in the preheated oven, until firm. Cool before serving.

By HOBOLTH4

Filipino Polvoron
Dessert Asian

Filipino Polvoron

4.5

Prep
60 min
Cook
5 min
Total
80 min

Instructions

  1. 1 Toast flour in a nonstick skillet over medium heat, stirring constantly to prevent burning, until light brown, about 5 minutes. Let cool for at least 15 minutes.
  2. 2 Meanwhile, cut waxed paper into twenty 4-inch squares.
  3. 3 Stir butter, sugar, powdered milk, and lemon extract into cooled flour until well combined. Fill a polvoron mold tightly with a portion of the mixture. Press the plunger down to release the candy onto a square of waxed paper. Wrap candy in the waxed paper and twist the ends. Repeat until all of the candy mixture is used up.

By lola

Yummy Apple Cider Pancakes
Breakfast

Yummy Apple Cider Pancakes

3.8

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Sift flour, powdered milk, sugar, baking powder, cinnamon, and baking soda together in a bowl. Whisk apple cider, 1/4 cup vegetable oil, and eggs together in a separate bowl. Stir apple cider mixture into flour mixture until batter is just combined.
  2. 2 Heat 1 teaspoon vegetable oil in a griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 2 to 3 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

By Deborah Jacques

Homemade Maple Yogurt Recipe
Breakfast American

Homemade Maple Yogurt Recipe

5.0

Prep
10 min
Cook
485 min
Total
705 min

Instructions

  1. 1 Heat milk in a medium saucepan over medium heat until it comes to a lively simmer; stir in powdered milk and sugar until dissolved. Cool until an instant-read thermometer reads 110 degrees F (43 degrees C), about 30 minutes.
  2. 2 Place plain yogurt in a bowl; whisk in a small amount of milk mixture until combined. Whisk yogurt mixture back into milk mixture in the saucepan in a thin stream, whisking constantly, until well combined. Whisk in heavy cream and maple extract to combine.
  3. 3 Pour yogurt mixture into 7 individual serving jars. Process in a yogurt maker according to manufacturer's instructions, for 8 hours. Chill at least 3 hours before serving.

By hautegourmet

Eggless Mayonnaise

Eggless Mayonnaise

4.1

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Combine the water, sugar, salt, mustard, paprika, vinegar, lemon juice, and powdered milk in a blender. Puree until smooth. With the blender running, drizzle in the oil in a slow, steady stream. If you add it too fast, the mixture will not thicken. Use more or less oil to make it the thickness you like. Store in the refrigerator.

By Soy Free Cook

Whole White Wheat and Honey Chocolate Chip Cookies
Dessert

Whole White Wheat and Honey Chocolate Chip Cookies

4.0

Prep
15 min
Cook
40 min
Total
55 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Lightly grease cookie sheets.
  2. 2 In a large bowl, mix together the butter, honey, and powdered milk with an electric mixer. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking soda, and salt; stir into the honey mixture using a large spoon. Mix in pecans and chocolate chips. Drop by teaspoonfuls onto the prepared cookie sheets.
  3. 3 Bake for 7 to 10 minutes in the preheated oven, until lightly browned. Cookies will not spread very much. Cool for a minute on the cookie sheets before removing to wire racks to cool completely.

By Amy

Original Bisquick® Knock-Off Gluten-Free Version

Original Bisquick® Knock-Off Gluten-Free Version

5.0

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Grind the powdered milk until fine.
  2. 2 Combine rice flour, potato starch, tapioca flour, powdered milk, rice cereal, powdered egg whites, sugar, baking powder, cream of tatar, and ascorbic acid together in a bowl; mix with an electric mixer. Add butter and mix until well combined. Transfer to an airtight container; store in the refrigerator.

By Buckwheat Queen

Sourdough Soft Pretzels

Sourdough Soft Pretzels

4.8

Prep
35 min
Cook
20 min
Total
120 min

Instructions

  1. 1 Make the dough: Mix flour, sourdough starter, water, powdered milk, melted butter, brown sugar, yeast, and salt in a stand mixer fitted with a dough hook until dough comes together. Knead until smooth and elastic, about 5 minutes. Add additional water, 1 tablespoon at a time, if dough is dry.
  2. 2 Remove dough from the bowl and shape into a ball. Clean and dry the bowl, then grease lightly. Return dough to the bowl, cover, and let rise at room temperature for 1 hour.
  3. 3 Turn dough out onto a lightly greased surface. Fold and shape into a rectangle; divide into 12 equal pieces and cover with plastic wrap.
  4. 4 Roll one piece dough into an 18-inch long rope; keep remaining dough covered while you work. Loop and twist the rope into a pretzel shape, and place onto a baking sheet. Roll and shape remaining pretzels.
  5. 5 Preheat the oven to 450 degrees F (230 degrees C).
  6. 6 Prepare a water bath by bringing 3 cups water to a boil in a pot. Reduce the heat to medium-low and stir in baking soda until dissolved. Lower one pretzel into the water bath and cook for 30 seconds, flipping halfway through. Remove with a slotted spoon or spatula and place back onto the baking sheet. Repeat with remaining pretzels.
  7. 7 Beat egg with 1 tablespoon water in a small bowl. Brush egg wash over each pretzel, then sprinkle with coarse salt.
  8. 8 Bake in the preheated oven until dark golden brown, 12 to 15 minutes. Remove from the oven and brush pretzels with melted butter. Cool for 5 minutes before serving.

By JenniferCooks

Creamy Potato Breakfast Casserole
Breakfast

Creamy Potato Breakfast Casserole

4.7

Prep
30 min
Cook
50 min
Total
80 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.
  3. 3 Combine potatoes and butter in a large bowl; stir to coat. Add chicken stock, cream cheese, mozzarella cheese, onion, sour cream, powdered milk, chives, tarragon, sea salt, sage, and black pepper; stir well. Fold in egg until well incorporated. Pour into a 9x13-inch casserole dish.
  4. 4 Bake in the preheated oven until browned and eggs are set, 30 to 40 minutes.

By METG

Lipardo's Puto Seco
Dessert Southeast Asian

Lipardo's Puto Seco

3.8

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a baking sheet.
  2. 2 Stir together egg, white sugar, butter, flour, cornstarch, powdered milk, baking powder, and salt in a bowl. Knead for a few minutes to make a soft dough. Divide dough into 12 portions. Roll each portion into a ball and slightly flatten. Place on the prepared baking sheet 1 inch apart.
  3. 3 Bake in the preheated oven until light brown, about 10 minutes. Cool completely and store in an airtight container.

By Maria Lourdes V Lipardo-Ayub

Pumpkin Energy Bars
Snack

Pumpkin Energy Bars

4.7

Prep
20 min
Cook
30 min
Total
50 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a large bar-cookie pan.
  2. 2 Stir pumpkin puree, eggs, sugar, oil, and water together in a large bowl until smooth.
  3. 3 Stir all-purpose flour, pastry flour, powdered milk, almonds, flax seed meal, baking soda, salt, cinnamon, nutmeg, cloves, and ginger together with a whisk in a separate bowl; stir into the pumpkin mixture until you have a smooth batter. Pour the batter into the prepared pan. Sprinkle chocolate chips over the top of the batter.
  4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Let cool completely before cutting.

By Deiberts

Rice Cereal Energy Bars
Snack American

Rice Cereal Energy Bars

4.7

Prep
30 min
Cook
Total
30 min

Instructions

  1. 1 Combine sesame seeds and sunflower seeds in a dry skillet over medium heat. Cook, stirring until fragrant and toasted. Salt lightly, then set aside to cool.
  2. 2 Combine dates, raisins, apricots, cherries, chocolate chips, and toasted seeds in the bowl of a food processor. Pulse to chop until small but not pasty. Transfer to a large bowl and mix in crisp rice cereal and oats until well combined.
  3. 3 Mix together peanut butter, corn syrup, and sugar in a microwave-safe bowl. Heat in the microwave until bubbly. Stir in powdered milk, vanilla, and almond extract until smooth. Pour peanut butter mixture over dried fruit-cereal mixture and mix with a wooden spoon until evenly coated.
  4. 4 Press mixture into a greased 10x15-inch jellyroll pan using wet hands. Cut into squares and allow to cool completely before removing from the pan.

By JANOWA

Kraut Bierocks
Dinner European

Kraut Bierocks

4.6

Prep
45 min
Cook
60 min
Total
105 min

Instructions

  1. 1 To Make Sweet Dough: In a medium bowl combine the yeast, sugar and water and mix together; let stand 10 minutes. Stir in flour, dry milk, baking powder and shortening, then knead mixture for 10 minutes, adding as little flour as necessary. Cover bowl with a damp cloth and let rise in a warm place for 30 minutes, then knead again.
  2. 2 To Make Filling: Meanwhile, brown beef, sausage and onion in a large skillet over medium high heat. Drain extra fat from skillet, then stir in cabbage, mustard, salt and pepper and cook for 5 minutes. Add cheese and cook, stirring, until cheese is melted.
  3. 3 Preheat oven to 350 degrees F (175 degrees C).
  4. 4 Flatten a piece of dough. Place large spoonful of meat filling onto dough and fold over to form a round bun. Lay folded-side-down in a lightly greased 9x13 inch baking dish. Repeat with remaining dough and filling.
  5. 5 Bake in preheated oven for 20 minutes, or until golden brown.

By Kim Van Pelt

Linguica (Smoked Portuguese Sausage)
Dinner European

Linguica (Smoked Portuguese Sausage)

4.0

Prep
30 min
Cook
90 min
Total
750 min

Instructions

  1. 1 Rinse fatback thoroughly and soak in warm water for 30 minutes. Remove and chop into small pieces.
  2. 2 Pour olive oil in a small pan and saute garlic for 30 seconds to 1 minute. Do not let it brown. Remove from pan and put into a large bowl. Add fatback, pork butt, wine, paprika, milk, vinegar, salt, sugar, liquid smoke, marjoram, white pepper, black pepper, and red pepper and mix until everything is well combined. Cover and refrigerate for 8 hours, or overnight.
  3. 3 Test the sausage flavor by frying a small bit of it in a pan and tasting it. Adjust spices if needed and place back in the refrigerator, covered, for 2 more hours.
  4. 4 Run water through hog casings and rinse out as well as possible. Soak in warm water for 30 minutes.
  5. 5 Set up sausage stuffing attachment on KitchenAid®. Squeeze out water from a length of casing. Tie one end in a knot, then roll onto sausage making fitting like a condom. Turn KitchenAid® onto medium speed. Feed cold sausage mixture a little at a time into the funnel. Use one hand to keep casing tight and one to feed meat mixture. Twist off links as you get to desired length. Repeat with remaining hog casings and sausage mixture.
  6. 6 Add several handfuls of hot coal into a smoker to get a base temperature going, then let the temperature die down to about 140 degrees F 60 degrees C). You need a cold smoke to smoke the sausages so it doesn't cook and the skin doesn't get browned.
  7. 7 When smoker has the right temperature, add hickory wood chunks. The temperature will spike again, so let it cool back down to 140 degrees F (60 degrees C).
  8. 8 Using toothpicks, hang sausages in the smoker as far away from the direct heat source as possible. Maintain temperature at 140 degrees F (60 degrees C) as best as possible. It's difficult - don't sweat it if you get spikes. Just open the smoker door and let heat escape accordingly.
  9. 9 Smoke until links are deep red and skin is starting to firm, about 1 1/2 hours.
  10. 10 Remove from smoker and let rest for 30 minutes. Cook like any other sausage before, either pan-fry or grill, before serving.

By Brian Genest