Chef Tom Cooks - Recipe Newsletter
www.cheftomcooks.com
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Hello ,
It has been a busy week getting ready for the Easter holiday!
I hope you all have some nice family gatherings planned
filled with lots of yummy food. At the end of this e-mail
I have included the link to download a FREE EASTER RECIPE &
CRAFT E-BOOK!
I hope you enjoy this weeks recipes...
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Honey Glazed Easter Ham
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4 lb Ham; boneless, fully cooked
1 can Lemon-lime soda; 12 oz,
1/4 cup Honey
1/2 teaspoon Mustard
1/2 teaspoon Cloves; ground
1/4 teaspoon Cinnamon; ground
Place ham and lemon-lime soda into crock pot. If your pot
has a rack, you can use it. Cover and cook on low 6 to 8
hours (high 3 to 4 hours). Thirty minutes before serving,
combine honey, mustard, cloves, and cinnamon, and 3 tbs
drippings from bottom of crock pot. Spread glaze over ham
and continue cooking. Let ham stand for 15 minutes before
serving.
Serves 12
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Check out some recent posts from my blog:
-Homemade Croutons:
http://cheftomcooks.com/2009/04/06/homemade-croutons/
-Zucchini with Dill Sauce:
http://cheftomcooks.com/2009/03/24/zucchini-with-dill-sauce/
-Diabetic Pound Cake:
http://cheftomcooks.com/2009/04/09/diabetic-pound-cake/
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Hot Cross Buns
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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 margarine
1 teaspoon vanilla
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
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2 Tablespoons water
1 egg yolk
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1 cup confectioner's sugar
4 teaspoons milk or cream
Dash salt
1/4 teaspoon vanilla
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 to 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
lightly greased baking sheets. Cover and let rise until
doubled (about 30 minutes). Using a sharp knife, cut a cross
(or X) on the top of each roll. Beat the water and egg yolk
together and brush over rolls. (You will probably have more
than you need, discard the unused egg glaze.)
Bake at 375-degree F. for 12 to 15 minutes.
Meanwhile, make icing by combining the last four ingredients.
Stir until smooth, adjusting sugar and milk to make a mixture
that flows easily.
When rolls are baked, cool on wire racks. Drizzle icing over
the top of each roll following the lines of the cut cross.
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Free Easter Recipes & Crafts E-book
Download:
http://www.recipesnoop.com/Board/viewtopic.php?p=70665
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I hope you have a great day.
Please share this newsletter with your friends and family.
Happy Cooking!
Chef Tom
http://www.ChefTomCooks.com
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