Tasty Tuesday - Hot Cross Buns for any time of year...

We tried a new Easter sweet bread this year, these cinnamon flavored, currant filled buns. Traditionally served on Good Friday, they are so good, I wouldn't wait until then to bake and serve these soft little gems.
HOT CROSS BUNS
4 - 4 1/2 c. Best for Bread flour
1/3 c. sugar
1/2 t. salt
1/2 t. cinnamon
2 T. active dry yeast
3/4 c. milk
1/4 c. each butter and canola oil
3 eggs
1/2 c. currants
1 egg white, beaten
FROSTING
1 1/2 c. powdered sugar
2 T. soft butter
1-2 T milk
1/2 t. vanilla
Grease a 15x10 jelly roll pan. Lightly spoon flour into measuring cup; level off. In large bowl combine 1 1/2 flour, sugar, salt, cinnamon and yeast; blend well. In small saucepan heat 3/4 cup milk and fats until very warm.
Add warm liquid and eggs to flour mixture. Blend at low speed until moistened; beat 3 minutes at medium speed. Stir in currants and an additional 2 1/4 to 2 1/2 cups flour until dough pulls away cleanly from sides of bowl.
On floured surface, knead in 1/4 to 1/2 cup flour until dough is smooth and elastic, about 10 minutes. Place dough in greased bowl and cover. Let rise in warm place until light and doubled in size, about 45 to 60 minutes.
Punch down dough several times to remove all air bubbles. Allow to rest on counter  covered with inverted bowl for 15 minutes. Divide dough into 24 parts; shape into balls. Place in prepared pan; brush with egg white. Cover; let rise in warm place until light and doubled in size, about 35 to 45 minutes.
Heat oven to 375 degrees and bake buns 15 to 20 minutes or until golden brown. Cool slightly. In small bowl combine all frosting ingredients; beat well. Using a pastry tube or bag, pipe crosses on each bun. If frosting is too thick for pastry tube, stir in additional milk a drop at a time until desired consistency. Enjoy!

Tasty Tuesday - Mexican Pesto Turkey Wrap

 I really hadn't forgotten to add some recipes using the Mexican Pesto, but it was one of those weekends where it was either run away with the computer to a quiet place..... or tend to the tasks at hand. Since today is a day I can have more flexibility, here I am! I started with a flour tortilla that I warmed over a hot burner, flipping and pulling the tortilla across the hot spiral until it was soft and toasted.

 I then took some of my Yhonnaise, which is half plain yogurt and half real mayo, not the low fat variety (blech!!) and mixed a bit of the Mexican Pesto in it to make a nice creamy sauce.

 This I spread over the tortilla, you can go as thin or thick as you want. I would do more next time...

 I added some shredded turkey......

 and piled on top of that some chopped tomato, green onion and shredded lettuce. I topped that with a slice of pepper jack cheese, but I think I would try extra sharp cheddar next time. And, I might try to add some chopped fruit such as apple or grapes to the mix.

Then I rolled, tucking the tortilla edge over the turkey and veggies, until I had a nice little wrap. This was delicious with a bunch of grapes on the side. Easy, pretty healthy, and filling!

Mexican Pesto Turkey Wrap
flour tortillas
shredded turkey
Mexican Pesto Sauce - 1/3 each plain yogurt, real mayo and Mexican Pesto
chopped tomato
chopped green onion, one per wrap
shredded lettuce
pepper jack or shredded extra sharp cheese