Tortilla Strips and Bowls

• Spices for Tortilla Strips and Bowls   Bake @ 375 degrees

1 tsp.     Chilli Powder

1/4 tsp.  Onion Powder

1/4 tsp.  Garlic Powder

1/4 tsp.  Salt

1/4 tsp.  Pepper

Dash      Cayenne Pepper

Cut Flour tortillas into strips and put in large bowl.

Drizzle some olive oil onto the strips and mix until coated.

Sprinkle your desired amount of spices into the bowl and toss to coat them. (I also sprinkled a little Seasoning Salt just before putting it in the oven.)

To make the Bpwls:

Brush a wee bit of Olive oil on the Tortilla.

Sprinkle your desired amount of spices onto the tortilla.

Optional: photosAdd seasoning salt 

Put into your shaped tortilla pan.

Watch them carefully and take out when they begin to golden on the edges.

Bake @ 375 degrees.

Oven Roasted Potatoes

Oven Roasted Potatoes( in white binder)

These are a very nice & kind of spicy roasted potato! I loved them. 
We put sour cream and some honme made Salsa on the side.

4 Large Potatoes.

1/8 cup olive oil
1 Tblsp garlic
1/2 tsp. dried Basil
1/2 tsp. marjoram
1/2 tsp dill weed
1/2 tsp Thyme
1/2 tsp Oregano
1/2 tsp. Parsley
1/2 tsp. crushed red pepper flakes
1/2 tsp. Salt

Preheat oven to 475 degrees F

In a large bowl, combine oil, garlic, basil, marjoram, dill weed, thyme, oregano, parsley, red pepper flakes, and salt.  Stir in potatoes imdil evenly coated. place potatoes in a single layer on a silicone baking sheet.

Roast for 20 - 30 minutes in the preheated oven, turning occasionally to brown on all sides.

Hot Cross Buns

                        Hot Cross Buns

Hot Cross Buns – natashaskitchen.comIngredients for Hot Cross Buns:

1/2 cup raisins, currants, or craisins + 1 cup boiling hot water
3/4 cup very warm milk, divided into 1/2 cup and 1/4 cup (I used whole milk, 2% is fine)
1/2 cup white sugar + 1/2 tsp sugar
1/4 cup (4 Tbsp) unsalted butter, softened 15 seconds in microwave
1/2 tsp salt
1 envelope active dry yeast (about 3/4 Tbsp or 2 1/4 tsp) – I used Red Star Yeast
2 large eggs, well beaten
3 1/2 cups unsifted all-purpose flour *measured correctly
1/4 tsp ground cinnamon
1/8 tsp (a large pinch) ground nutmeg

Instructions

1.    In a small bowl, combine 1/2 cup raisins/craisins with 1 cup boiling hot water. Let sit 10 min then drain well and set aside.

2.    In a large measuring cup, combine 1/4 cup warm milk with 1/2 tsp sugar and sprinkle 3/4 Tbsp yeast over the top. Stir and let sit at room temp until bubbly and doubled in volume (10 min).

3.    In a large mixing bowl (I use my KitchenAid mixer), combine 1/2 cup very warm milk with 1/2 cup sugar, 4 Tbsp softened butter and 1/2 tsp salt. Stir until butter is melted. Add 2 well beaten eggs and proofed yeast mixture. Stir in 1/4 tsp ground cinnamon and pinch of ground nutmeg.

4.     Using the dough hook attachment mix in 3 1/2 cups flour, 1 cup at a time until soft dough forms. Knead 8-12 min on speed 2 or until smooth and elastic. Dough will still stick a little to the bowl but not to your fingers.

5.    Add drained raisins/craisins (pat them dry with paper towels if they still seem too wet) and transfer dough to a large buttered bowl, turning it to bring the buttered side-up. Cover with a tea towel and let rise in a warm, draft-free room 1 1/2 hours or until doubled in volume (you can also proof in a warm 100˚F oven).

6.    Turn dough out onto a lightly floured surface and cut in half then continue cutting dough until you have 12 equal sized pieces. Roll dough into balls and transfer to a buttered 9x13" baking pan. Cover with a tea towel and let them sit in a warm, draft-free room 30 min until puffed.

7.    Now you should preheat your oven to 375˚F. Generously brush the tops with egg wash and bake for 15-17 minutes or until tops are golden brown. Remove from oven and let cool in the pan.

8.    Once buns are just warm (not hot), stir together the 1/2 cup powdered sugar and about 2 1/2 tsp milk. You can add more powdered sugar to thicken it up if needed. Transfer glaze to a ziploc bag, cut off the tip of the bag and pipe a cross shape over each of the buns. Serve warm or at room temperature.