Coffee Hour Recipes for April 5th
As we work to stay connected while keeping a physical distance during this COVID-19/Coronavirus pandemic, here is a coffee hour recipe you can try at home. This week, we are trying something a little different and combining our three recipes into one article. We have Banana Bars from Linda B, Hot Cross Buns from Kim D, and gluten-free Lemon Blossoms from Melissa P.
Banana Bars*
Preheat oven: 350 degrees
1 cup flour
1 cup whole wheat flour
2 teaspoons baking powder
½ teaspoon salt
¾ cup butter
2/3 cup sugar
2/3 cup brown sugar
1 teaspoon vanilla
1 egg
2-1/2 mashed bananas, ripe
6 ounces chocolate chips (I used semi sweet)
Sift flours, baking powder, and salt. Cream butter, sugars, and vanilla.
Add to flour mixture. Beat in egg with bananas. Add chocolate chips.
Grease 13 x 9 x 2 inch pan. (See below)
Bake at 350 degrees for 30-40 minutes
*I did not have a 13 x 9 x 2 inch pan. Instead I used mini cupcake pans. My bake time was between 18-20 minutes. Yield was 48 mini cupcakes.
HotCross Buns
Makes three dozen.
1/4 cup warm water
Pinch of sugar
1 package dry yeast
1 cup milk, scalded
2 tablespoons butter
4 cups flour
1/3 cup sugar
3/4 teaspoon cinnamon
1/2 teaspoon salt
1/4 teaspoon each, nutmeg and cloves
3/4 cup currants, raisins or dried cranberries.
1/4 cup finely chopped candied orange or lemon peel
2 eggs, beaten
1 egg yolk beaten with 1 teaspoon water, for glaze
Frosting
3 tablespoons confectioners’ sugar
1 tablespoon lemon juice
Combine water and pinch of sugar. Add yeast and set aside to proof.
Add butter to milk and cool to lukewarm.
Combine dry ingredients with fruit. Mix well. Stir eggs, milk and yeast into dry ingredients.
Knead until smooth and springy, adding flour as needed.
Place in an oiled bowl, turn, cover and let rise until doubled, about 1 1/2 hours.
Lemon Blossoms
Ingredients
18 1/2-ounce package yellow cake mix (Gluten Free)
3 1/2-ounce package instant lemon pudding mix
4 large eggs
3/4 cup vegetable oil
Glaze:
4 cups confectioners' sugar
1/3 cup fresh lemon juice
1 lemon, zested
3 tablespoons vegetable oil
3 tablespoons water
Directions
- Preheat the oven to 350 degrees F.
- Spray miniature muffin tins with vegetable oil cooking spray
- Combine the cake mix, pudding mix, eggs and oil and blend well with an electric mixer until smooth, about 2 minutes.
- Pour a small amount of batter, filling each muffin tin half way. Bake for 12 minutes. Turn out onto a tea towel
- To make the glaze, sift the sugar into a mixing bowl. Add the lemon juice, zest, oil, and 3 tablespoons water. Mix with a spoon until smooth.
- With fingers, dip the cupcakes into the glaze while they're still warm, covering as much of the cake as possible, or spoon the glaze over the warm cupcakes, turning them to completely coat.
- Place on wire racks with waxed paper underneath to catch any drips. Let the glaze set thoroughly, about 1 hour, before storing in containers with tight-fitting lids.
