wilkes

QUICK-AND-EASY HOT CROSS BUNS

1 c. whole wheat flour (white flour can be used)
2 tsp. baking powder
1/2 tsp. salt
2 tbsp. shortening such as butter
1 tbsp. honey
1/2 tsp. cinnamon
1/4 c. raisins
1/3 c. milk

FROSTING:

1/2 c. confectioners' sugar
2 tsp. milk
1/4 tsp. vanilla

1. Mix the flour, baking powder and salt together in a bowl. Cut in the shortening with a fork until it looks like coarse crumbs. Add the honey, cinnamon and raisins and toss lightly. Make a well in the middle and pour in the milk all at once. Stir it around quickly with a fork and form a ball.

2. Divide the ball into 6 small ones. Grease a baking sheet and place the 6 balls on it, about 2 inches apart. With a knife cut a deep cross through the top of each ball. Bake them at 400 degrees for 15-20 minutes.

3. When the rolls are slightly cool, dribble the frosting mixture of confectioners' sugar, milk and vanilla over each.

HONEY BUN CAKE

1 Duncan Hines yellow cake mix
1 (8 oz.) sour cream
3/4 c. oil
4 eggs
1 c. brown sugar
3 tsp. cinnamon

ICING:

2 c. confectioners sugar
3 tbsp. milk
1 tsp. vanilla

Mix first 4 ingredients; beat according to mix. Pour into greased and floured 13x9-inch pan. Mix sugar and cinnamon; crumble over top of cake. Take large fork and swirl into cake. Bake according to directions on box. Mix icing and pour over hot cake.

Looking for a reepie for cinnomin honey buns. pm me