Baking With Grandma

Children make the Holidays

even more special!

Holidays Are All About Family

Yesterday was Easter and I was blessed to have my entire family, with the exception of my missionary son, at home. What a wonderful feeling it was to be together again. My family means everything to me! Looking back I wish that I had taken more pictures, but we were so busy enjoying each others company we just forgot.

As tradition in our family the Easter Bunny has always come on Saturday rather than Sunday so that we can separate the secular from the sacred and teach the children the true meaning of Easter. The celebration started Saturday with the decorating of the eggs.

Apparently it takes quite a bit of concentration to color eggs.

Kendrick is in his alternative universe right now.

Rob, Arianna, Brianna, and Tatianna


Michele, Dallin, and Cameron


Tyrone, Ty-Kell, and Aimee

Bunny Buns

At General Conference time each Spring, our family makes and enjoys Bunny Buns. They are made with a basic sweet dough recipe, however, I add in orange juice and rind which makes them simply delectable and perfect for Springtime. They are topped with an orange glaze and then laid on a bed of tinted coconut surrounded by jelly bean eggs. It has been a tradition with our family for years and one that I hope my children will carry on with their own families.





Recipe:

1 Tablespoon yeast

1/4 Cup lukewarm water

1 Cup milk

1/2 Cup butter, or shortening

1/3 Cup sugar

1 Teaspoon salt

5-5 1/2 Cups flour

2 Eggs, beaten

1/4 Cup orange juice

2 Tablespoons grated orange peel

Soften yeast in warm water. Let sit for 5 minutes. In the meantime combine milk, sugar, butter or shortening, and salt in medium saucepan and cook on medium-low heat until the butter or shortening is melted. Set aside and cool until lukewarm. Stir in 2 cups of flour to the saucepan mixture and beat well. Add eggs, mix well. Stir into the yeast. Add orange juice and peel and remainder of the flour to make a soft dough.

Turn out on a lightly floured surface and knead until smooth and elastic, about 8-10 minutes. Cover in a greased bowl and let rise until double. (About 2 hours)

Punch down and cover it again. Set it aside to rest for 10 minutes. Meanwhile prepare two baking sheets by spraying with cooking spray.

Tear off a fist full of dough.

I put it on a small salad plate to give you

an idea of the size.

Roll out the dough into about 16 inch piece with tapered edges.

Lap one end of strip over other to form a loop.



Now bring the end that's underneath up over the top end,
letting the ends extend to each side to make the ears.

Add a cute fluffy tale, by rolling a small ball out of dough.

Cover and let rise until double, about 45 minutes.

Bake in an 375 degree oven for about 12-15 minutes.

Glaze:

4 1/2 Cups powdered sugar

1 Teaspoon orange peel

1/2 Cup orange juice

2 Tablespoons melted butter

When they are golden brown, take them out and

drizzle with orange glaze while still warm.

After they have cooled, lay them on a bed of tinted coconut

and jelly beans and watch your children's eyes light up.