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Posts Tagged ‘Hot Cross Buns’

Holiday Traditions, Delicious Christmas Recipes from Churchill Wild

The Stained Glass Cookie Team! Terri & Brianne!

The Stained Glass Cookie Team! Terri & Brianne!

by Helen Webber

Once a year — at Christmas time, we seem to give ourselves permission to indulge in those rich, decadent morsels.

We have included here some of the special things that have become tradition for us at Churchill Wild. All the recipes here can be found in our Blueberries & Polar Bears Cookbooks. Enjoy!

Vinarterta comes from my Icelandic heritage. I remember my mother making it and then eventually turning over the task to my sister Louise, who has made as many as 15 in a season to be distributed to family and friends.

I eventually started making my own, plus enough for my daughters’ families, and now I am pleased to say that my youngest daughter, Shari, has picked up the torch.

Marie brings us the recipe for one of the best Christmas Fruitcakes I have ever tasted. The original recipe came from an old cookbook that is long out of print. The Ribbon Salad was my aunt Helga’s contribution to Christmas dinner and now that she is no longer with us that job has passed to another.

We need to keep the traditions alive so that we don’t lose sight of where we have come from, and of all who have gone before us to bring us to where we are now!

Some of our traditions have already been printed, so we will just recommend them to you. From the Cranberries & Canada Geese cookbook we have Christmas Bread (page 64), Christmas Danish (62), Hot Cross Buns (61), and Caramel Popcorn (104).

From the Black Currants & Caribou cookbook we have Stained Glass Cookies (page 182), Christmas Rum Balls (195), Nan’s Trifle (161), Traditional Tourtiere (140), Vinarterta (198), Ribbon Salad (192) and Christmas Fruitcake (200).

We hope you enjoy these Christmas recipes as much as we have!

Wishing you a warm, safe and wonderful holiday season and a very Happy New Year!

 Jeanne & Mike Reimer,  Helen & Doug Webber & and our families!

Hot Cross Buns

Cranberries & Canada Geese CookbookIt is a tradition in our family to make Hot Cross Buns every Lenten season. They take longer than regular buns but don’t try any shortcuts or you’ll shortchange yourself. – Marie


  • 2 1/2 cups milk
  • 2 tbsp. white sugar
  • 7 cups flour (approx.)
  • 2 tbsp. instant yeast
  • 1/2 cup butter or margarine, melted
  • 1 cup white sugar
  • 2 eggs
  • 1 tsp. salt
  • 1 tsp. cinnamon
  • 1/2 tsp. cloves
  • 1/2 cup fresh grated orange peel (about two oranges)
  • 1 cup raisins



1.  Heat the milk just until lukewarm
2.  Add the tbsp. sugar, 3 cups of flour and yeast. Beat well with an electric mixer. Cover and let rise for 45 minutes.
3.  In a separate bowl, combine all the remaining ingredients except the remaining flour. Add this mixture to the yeast mixture.
4.  Switch to a dough hook, if you have one, and gradually add the remaining 4 cups of flour. Knead it until dough isn’t too sticky to handle. If kneading by hand, add as much flour as you can in the bowl then turn out onto a floured surface and work in the rest of the flour by hand using a kneading motion. If may take a little more or a little less flour. Just knead the dough until it feels soft but not sticky and bounces back when pressed, about 8-10 minutes.
5.  Shape dough into a ball, place in a large, well-greased bowl, turning dough to grease surface. Cover it with a cloth, put it in a warm place and let rise until doubled in size, an hour or longer.
6.  Punch down dough. Divide in half and let rest for 10 minutes.
7.  Shape each half into 18 buns. Place buns 1” apart on a well-greased baking sheet or pan. Cover and let rise in a warm place for at least 1 hour.
8.  Bake in preheated 375°F oven for 13 – 15 minutes.