Wow! What a stormy night! I am glad the night is over even though it is an overcast day today! It is hard to believe that Easter is already upon us! I just realized yesterday that maybe I better figure out what we are having for lunch! We typically have about 14 people or so for any holiday meal so it needs to be planned for. If you have something you do as a tradition please feel free to share it with the rest of us!
Let’s start first with a few tips for healthier skin and hair: As women age we tend to have dryer skin which can cause more wrinkles and our hair can fall out and or just seem over all unhealthy compared to years gone by. Here are a few ideas:
- Nourish from the inside out, watch what you eat and be sure to drink plenty of water. You can’t expect the outside to be hydrated if the inside isn’t. I will have some great information about the health benefits of different kinds of nuts, including weight loss for you on Friday, but also check into an all natural Daily supplement as well as the foods you eat. Unfortunately our foods these days have lost a lot of their nutritive value through chemicals and processing.
- You can find skin and hair care products almost everywhere you turn. If you cannot afford something expensive, not to worry, anything is better than nothing and some of the more expensive brands are more hype than effective.
- If you smoke this is one more reason to stop! Smoking lowers estrogen levels which in turn will age you faster!
- De-stress – yes, I am one to talk 🙂 but seriously find something that allows you to unwind every day. My favorite thing lately is to just sit out on the back patio and chill especially if Bill is here to chill with me. Find what works for you and make it a priority to do it for yourself!
NOW ABOUT EASTER DINNER:
Ham in the Crock Pot
Prep Time: 5 Min Cook Time: 4 Hours on Medium or 8 Hours on Low
Hot Cross Buns
Servings: 18 Prep: 35 + Rising Bake: 15 + Cooling
- 1 package (1/4 ounce) active dry yeast
- 1/4 cup warm water (110° to 115°)
- 3/4 cup warm milk (110° to 115°)
- 1/2 cup sugar
- 1/4 cup butter, melted
- 1-1/4 teaspoons salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 egg
- 1 egg yolk
- 3-1/2 to 4 cups all-purpose flour
- 1/2 cup dried currants or raisins
- 1/4 cup chopped mixed candied peel
- 2 tablespoons sugar
- 2 tablespoons water
- 1/2 cup confectioners’ sugar
- 2 teaspoons water
- In a large bowl, dissolve yeast in warm water. Add the milk, sugar, butter, salt, cinnamon, nutmeg, cloves, egg, egg yolk and 2 cups flour. Beat until smooth. Stir in the currants, candied peel and enough remaining flour to form a soft dough.
- Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
- Punch dough down. Turn onto a lightly floured surface; divide into 18 pieces. Shape each into a roll. Place 2 in. apart on greased baking sheets. Cover and let rise until doubled, about 30 minutes.
- Bake at 400° for 12-15 minutes or until golden brown. Meanwhile, for glaze, combine sugar and water in small saucepan. Cook and stir over medium heat until sugar is dissolved. Place wire racks over waxed paper; place buns on racks. Brush with warm glaze; cool.
- For icing, combine confectioners’ sugar and water in a small bowl. Transfer to a small resealable plastic bag; cut a small hole in a corner of bag. Pipe a cross on top of each bun. Yield: 1-1/2 dozen.
Lemon Truffle Pie
Total Time: 3 Hours 10 Min.
- 1Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie pan. Bake 9 to 11 minutes or until light golden brown. Cool completely, about 30 minutes.
- 2In 2-quart saucepan, mix sugar, cornstarch and flour. Gradually stir in water until smooth. Cook over medium heat, stirring constantly, until mixture boils. Reduce heat to low; cook 2 minutes, stirring constantly.
- 3Remove from heat. Stir about 1/4 cup hot mixture into egg yolks until well blended. Stir egg yolk mixture into mixture in saucepan. Cook over low heat, stirring constantly, until mixture boils. Cook 2 minutes, stirring constantly.
- 4Remove from heat. Stir in butter, lemon peel and lemon juice. Place 1/3 cup hot filling in 1-quart saucepan; cool remaining lemon mixture 15 minutes. Stir vanilla chips into hot filling in 1-quart saucepan; cook and stir over low heat just until chips are melted.
- 5In small bowl with electric mixer, beat cream cheese on medium speed until fluffy. Beat in melted vanilla chip mixture until well blended. Spread in bottom of cooled baked shell. Spoon lemon mixture evenly over cream cheese layer. Refrigerate until set, 2 to 3 hours.
- 6In another small bowl with electric mixer, beat whipping cream on high speed until stiff peaks form. Pipe or spoon whipped cream over pie. Garnish with toasted almonds. Store in refrigerator.