Hot Cross Buns 2 eggs 1/2 cup butter or margarine, softened 4 cups Gold Medal Better for Bread flour 3/4 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1 1/2 teaspoons salt 2 tablespoons granulated sugar 1 1/2 teaspoons bread machine or quick active dry yeast 1/2 cup dark raisins 1/2 cup golden raisins 1 egg 2 tablespoons cold water Icing 1 cup powdered sugar 1 tablespoon milk or water 1/2 teaspoon vanilla, if desired Break 2 eggs into 2-cup measuring cup. Add enough water to measure 1 1/3 cups. Measure carefully, placing egg mixture and remaining bun ingredients except raisins, 1 egg and cold water in bread machine pan in the order recommended by the manufacturer. Add raisins at the Raisin/Nut signal or 5 to 10 minutes before last kneading cycle ends. Select Dough/Manual cycle. Do not use delay cycle. (Total time will vary with appliance and setting.) Remove dough from pan, using lightly floured hands. Cover and let rest 10 minutes on lightly floured surface. Grease cookie sheet or two 9-inch round cake pans. Divide dough in half. Divide each half into 8 equal pieces. Shape each piece into a smooth ball. Place about 2 inches apart on cookie sheet or 1 inch apart in pans. Snip a cross shape in top of each ball, using scissors. Cover and let rise in warm place about 40 minutes or until double. (Dough is ready if indentation remains when touched.) Heat oven to 375 F. Beat egg and cold water slightly; brush over tops of buns. Bake 18 to 20 minutes or until golden brown. Remove from cookie sheet or pans to cooling rack. Cool slightly. In medium bowl, mix all icing ingredients until well blended. Stir in additional milk, 1 teaspoon at a time, until smooth and spreadable. Make a cross on top of each bun with icing. Serve warm. Makes 16 buns Make the Most of This Recipe With Tips From The Betty Crocker Kitchens Did You Know? Hot cross buns were traditionally served on Good Friday because of the cross on top. Today, they are available in bakeries and supermarkets weeks before Good Friday because so many of us love these sweet, spicy rolls. Do-Ahead You can make these rolls ahead. After you have shaped the dough into buns and snipped the cross in top of each, cover with plastic wrap. You can refrigerate them from 4 hours up to 24 hours. Before baking, remove the buns from the refrigerator and remove plastic wrap. Cover with kitchen towel and let rise in a warm place about 2 hours or until double. Then brush the tops and bake as the recipe tells you above. How-To If your bread machine doesn't have a Raisin/Nut signal, add the raisins 5 to 10 minutes before the last kneading cycle ends. Check your bread machine's use-and-care book to find out how long the last cycle runs. Substitution Traditionally hot cross buns contain raisins or currants. You may substitute the dark or golden raisins in this recipe with equal amounts of the more traditional currants or try chopped candied fruit. Success We like to use only butter to make these rich-tasting buns. Sue From Betty Crocker

Garlicky Chicken Thighs in Red Pepper Sauce (Fine Cooking) This got lots of good reviews, and breasts can be substitued 2 Tbs. olive oil 8 bone-in skin-on chicken thighs (about 3 lbs.), trimmed of excess fat and skin Kosher salt and freshly ground black pepper 6 cloves garlic, smashed 2 tsp. fresh thyme leaves 1 cup lower-salt chicken broth 3 jarred roasted red peppers, drained and cut into 1-inch strips (1-1/2 cups) 1 medium russet potato, peeled and cut into 3/4-inch dice (1-1/2 cups) 1 Tbs. sherry vinegar Crusty baguette for serving Position a rack in the center of the oven and heat the oven to 425F. Heat the oil in a large, oven-proof saute pan over medium-high heat until it's shimmering. Sprinkle the chicken with 1-1/2 tsp. salt and 1/2 tsp. pepper. Add half the thighs to the pan, skin side down. Reduce the heat to medium, and cook without touching until the skin browns and easily releases from the pan, about 3 minutes. Turn and cook for 1 minute. Transfer to a large plate. Add the remaining chicken, brown and transfer to the plate. Add the garlic and thyme to the pan and cook until the garlic is lightly browned, 2 to 3 minutes. Add the chicken broth, red peppers, potato, and sherry vinegar to the pan, and bring to a boil. Remove from the heat, return the chicken to the pan skin side up, and place in the oven. Braise the chicken, uncovered, until the potato pieces are tender and the chicken is completely cooked through, about 30 minutes. Serve with the baguette for soaking up the broth.

Balsamic Pork Tenderloin (recipe.com) 1 pork tenderloin, about 1 lb 1/4 cup balsamic vinegar 2 tablespoons olive oil 1 tablespoon snipped fresh rosemary 2 cloves garlic, minced 3/4 teaspoon ground black pepper 1/8 teaspoon salt Balsamic Glaze 1. Place tenderloin in large resealable plastic bag set in a shallow dish. In a small bowl, combine balsamic vinegar, oil, rosemary, garlic, pepper, and salt. Pour over tenderloin. Seal bag; turn to coat tenderloin. Marinate in the refrigerator for 1 hour. 2. Remove from marinade, discarding marinade. Prepare grill for indirect grilling. Test for medium heat above drip pan. Place tenderloin on grill rack over drip pan. Cover and grill about 40 minutes or until an instant-read thermometer inserted into the center of the tenderloin registers 155 degrees F. 3. Brush tenderloin on all sides with Balsamic Glaze. Grill for 1 minute more. Remove from grill. Cover with foil and let stand for 15 minutes (the meat's temperature will rise 5 degrees F during standing time). Slice to serve. Makes 6 servings. Balsamic Glaze In a small saucepan, bring 1/2 cup balsamic vinegar to boiling. Reduce heat; boil gently for 5 minutes. Makes about 1/4 cup.

Peachy Bread Pudding with Caramel Sauce Ingredients: 2 cups fresh peaches - peeled , pitted and halved 1 (14 ounce) can sweetened condensed milk 3 eggs, lightly beaten 1 1/4 cups hot water 1/4 cup butter, melted 1 teaspoon ground cinnamon 1 teaspoon vanilla extract 4 cups French bread, torn into small pieces CARAMEL SAUCE 1/2 cup brown sugar 1/2 cup butter 2 tablespoons light corn syrup 1 tablespoon rum Directions: 1. Preheat an oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking dish. 2. Chop the peaches and lightly mash them in a mixing bowl. Combine the sweetened condensed milk and the eggs; add them to the peaches and mix well. Stir in the hot water, melted butter, cinnamon, and vanilla. Stir the French bread into to the custard mixture until the bread is completely moistened. Turn the pudding into the prepared baking dish. 3. Bake until a knife inserted in the center of the pudding comes out clean, about 1 hour and 10 minutes. 4. While the pudding is baking, combine the brown sugar, 1/2 cup butter, corn syrup, and rum in a saucepan. Bring to a boil over medium heat and simmer for 3 to 4 minutes or until just slightly thickened. Let cool slightly. 5. Remove the pudding from the oven and let it cool for about ten minutes before serving. Serve warm with the caramel sauce. Cool and cover any leftover pudding and store it in the refrigerator. Sue