RECIPES

Hot Cross Buns!
Hot Cross Buns!
One a penny,
Two a penny,
Hot Cross Buns

If you have no daughters,
Pray give them to your sons!
One a penny,
Two a penny,
Hot Cross Buns!

Hot Cross Buns are traditionally served on Good Friday and during the Season of Lent.  This recipe makes approximately 2 1/2 dozen.

2 packages active dry yeast (1/4 ounce, each)
1/2 Cup warm water
1 Cup warm milk
1/2 Cup sugar
1/4 Cup softened butter or margrine
1 Teaspoon vanilla extract
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
Beat the water and egg yolk together and brush over the rolls prior to baking.

ICING:  Combine 1 Cup confectioners' sugar, 4 Teaspoons milk or cream, a dash of salt, and 1/4 Teaspoon vanilla extract.  Stir until smooth.  Adjust sugar and milk to make a mixture which flows easily.

Have the water and milk at 110-115 degrees 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 the 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 6-8 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 greased baking sheets.  Using a sharp knife, cut a cross (or X) on the top of each roll. Cover again and let rise until doubled (about 30 minutes).  Beat the water and egg yolk together and brush over the rolls.  Bake at 375 degrees F for 12-15 minutes.  Cool on wire racks. Drizzle icing over the top of each roll following the lines of the cut cross.

RESURRECTION COOKIES

Zipper baggie
wooden spoon
tape
Bible

1 cup whole pecans
1 teaspoonvinegar
3 egg whites
pinch of salt
1 cup sugar

Preheat oven to 300 F.
Place pecans in zipper baggie and let children beat them with the wooden spoon to break into small pieces.  Explain that after Jesus was arrested he was beaten by the Roman soldiers.
Read John 19:1-3

Let each child smell the vinegar.  Put 1 teaspoon vinegar into mixing bowl.  Explain that when Jesus was thirsty on the cross he was given vinegar to drink.
Read John 19:28-30

Add egg whites to vinegar.  Eggs represent life.  Explain that Jesus gave His life to give us life.
Read John 10:10-11

Sprinkle a little salt into each child's hand. Let them taste it and brush the rest into the bowl.  Explain that this represents the salty tears shed by Jesus' followers, and the bitterness of our own sin.
Read Luke 23:27

So far, the ingredients are not very appetizing.  Add 1 cup sugar.  Explain that the sweetest part of the story is that Jesus died because He loves us.  He wants us to know and belong to Him. 
Read Ps 34:8 and John 3:16

Beat with a mixer on high speed for 12 to 15 minutes until stiff peaks are formed.  Explain that the color white represents the purity in God's eyes of those whose sins have been cleansed by Jesus. 
Read Isa 1:18 and John 3:1-3

Fold in broken nuts.  Drop by teaspoons onto wax paper covered cookie sheet.  Explain that each mound represents the rocky tomb where Jesus' body was laid.
Read Matt. 27:57-60

Put cookie sheet in the oven.  Close the door and turn the oven OFF.  Give each child a piece of tape and seal the oven door.  Explain that Jesus' tomb was sealed.
Read Matt 27:65-66

GO TO BED!!!  Explain that they may feel sad to leave the cookies in the oven overnight.  Jesus' followers were in despair when the tomb was sealed.
Read John 16:20 and 22

On Resurrection morning, open the oven and give everyone a cookie.  Notice the cracked surface and take a bite.  The cookies are hollow!  On the first Resurrection day, Jesus' followers were amazed to find the tomb open and empty.  Read Matt 28:1-9

HE IS RISEN!

RESURRECTION ROLLS

3/4 cup warm water
1 large egg
3 cups flour
1 teaspoon salt
3 Tablespoons sugar
6 Tablespoons butter

3 Tablespons dry milk
1 1/2 teaspoon yeast
1/2 cup butter
1 cup sugar
1 Tablespoon cinnamon
24 marshmallows

Combine the first 8 ingredients.  Let rise until double.  Divide into 24 balls and flatten.

Mix sugar and cinnamon together. Dip rolls in melted margarine, then into sugar mixture.
Wrap roll around a marshmallow, covering completely. Dip once more into butter, and again into sugar. Place rolls in a large greased pan and allow to rise until double (approximately 35 minutes)  Bake at 375 degrees F for about 15 minutes or until done.  Rolls should be completely empty when cooled...like the empty tomb.