Coconut Almond Scones

Ingredients:

3 1/2 cups unbleached white flour

1/2 cup sugar

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon grated lemon rind

2 ounces (1/2 stick) butter

7 ounces almond paste, chilled

1 cup flaked sweetened coconut, divided use

1 cup coconut milk            

1 egg

1 teaspoon almond extract

1 egg, lightly beaten with 1 tablespoon water

Pre Heat oven to 375 degrees. Grease and flour a large 
cookie sheet, or line the sheet with parchment paper.

 In a large bowl, sift the flour with the sugar, baking powder, 
baking soda and salt. Add the lemon rind. Using two knives 
or a food processor, cut the butter into flour mixture until 
the butter is evenly incorporated and there are no large chunks. 
Grate the almond paste and mix it into the flour mixture with 
½ cup of the flaked coconut.

In a medium bowl, beat the coconut milk, egg and almond 
extract until well combined. Add the dry ingredients and beat with 
a spoon until the dough pulls away from the sides of the bowl and 
forms a ball. Knead 5 or 6 turns to get a nice consistency. The 
dough should be firm enough to roll out but still delicate, not stiff 
or dry; do not overmix. On a lightly floured surface roll the dough out 
to a ¾-inch thickness. Using a 2½-inch-diameter cookie cutter, cut 
out the scones and place on prepared cookie sheets about 2 inches 
apart.

Brush with the egg wash and sprinkle with the remaining ½ cup of 
coconut. Bake for 18 minutes, or until scones are a light golden brown 
and spring back to the touch. Cool on a wire 

Hot Cross Buns

Ingredients:
1/4 cup milk
1/3 cup sugar
3/4 tsp. salt
1/2 cup shortening
2 packages active dry yeast
1/2 cup warm water (about 110 degrees)
3 eggs
4 cups sifted flour
1/2 tsp. cinnamon
3/4 cup currants
1 egg white
1 tsp. cold water
Frosting (see recipe below)

Scald milk in a small saucepan, add salt sugar and 
shortening; cool to lukewarm.

Sprinkle yeast on top of the warm water; stir to dissolve. 
Add eggs, yeast mixture, 1 cup flour and cinnamon to milk mixture; 
beat with electric mixer at medium speed about 2 minutes, scraping 
the bowl occasionally. Stir in currants and enough remaining flour, a
little at a time, to make a soft dough that is easy to handle. 
Beat well. Place in lightly greased bowl and turn dough over to grease 
top as well. Cover and let rise until just about doubled. This will 
take about 1 1/2 hours. Punch down the dough. Turn onto lightly 
floured board.

Roll or pat to a 1/2 inch thickness. Cut in rounds with a 2 1/2 inch 
biscuit cutter or bottom of a glass. Pat the shapes to a bun like 
shape. Place about 1 1/2 inches apart on greased baking sheets. 
Allow to rise until almost doubled for about 1 hour.

With a very sharp knife (serrated works well) cut a cross into the 
surface of each bun. Brush tops with unbeaten egg white mixed with 
cold water. Bake in a 375 degree oven for 15 minutes or until golden 
brown. Cool on racks for about 5 minutes. With a tip of a butter knife 
or a small spoon, fill in crosses with white frosting. Makes about 18 buns.

Frosting: 1 1/2 cups powdered sugar
2 tablespoons margarine or butter, softened
1-2 tablespoon milk
1/2 tsp. vanilla

Combine all ingredients and mix well until smooth.

Baked Ham with Pineapple

• 1 picnic shoulder, fully cooked -- (6 to 7 lbs)
• 1 can pineapple slices -- (15oz)
• 1/4 cup light brown sugar -- packed
• 1/4 cup honey
• Maraschino cherries
• whole cloves

Remove skin from ham; place on a rack in a baking pan fat side 
up. Cover loosely with aluminum foil; bake at 325 degrees for 
about 30 minutes a pound (or 140 degrees on meat thermometer).

Drain pineapple, reserving 1/4 cup of juice. Combine the reserved 
juice, brown sugar, and honey in a saucepan; cook over low heat 
until sugar is dissolved, stirring occasionally.

Remove foil from ham; score fat in a diamond pattern. Brush ham 
with pineapple-honey mixture. Arrange pineapple slices and cherries 
in a pattern over the top of the ham, securing with toothpicks. 
Stud with cloves, if desired, and brush again with pineapple-honey 
mixture. Bake an additional 30 minutes at 325 degrees; basting with pineapple-honey mixture.
Serves about 12

Roast Leg of Lamb

• 1 (6 lb) leg of lamb
• salt and pepper, to taste
• 2 to 4 garlic cloves, crushed
• 1 can beef consomme
• 1 soup can water
• 2 tablespoons vinegar
• 1 onion, sliced

Rub leg of lamb with salt, pepper, and crushed garlic. (You may 
substitute garlic powder if you wish.) Add consomme, water, vinegar, 
and onion slices to roasting pan. Insert meat thermometer to thickest 
part of lamb.

Put lamb in preheated 450 degree oven and bake for 15 minutes. 
Reduce heat to 350 degrees and continue roasting until thermometer 
registers 145 to 150 degrees for medium-rare, 160 to 170 degrees for 
well-done. Serve on warmed platter and garnish with watercress or fresh parsley. Drippings may be reduced if needed and passed in gravy boat.
Serves 8.

                             Easter Egg Salad

  Amount  Measure       Ingredient -- Preparation Method

--------  ------------  --------------------------------

   1 package gelatin-- any flavor -- (3-oz.)

   1teaspoonlemon juice

   1/2  cup finely chopped celery and carrots

   12 egg shells        lettuce        mayonnaise 

You will need: a small bowl, measuring spoons and cups, spoon or 
fork for mixing, serrated knife Mix the gelatin in bowl according to 
package instructions.  Add the lemon juice and vegetables; stir. 

Using raw eggs, break the shells very carefully, so that just the tip of
the shell is broken when the egg is removed.  Dry the shells, then pour 
the fruit salad into the opening.  Cover the hole with cellophane or 
adhesive tape, and set into custard or muffin cups.  Chill until the 
gelatin is firm (overnight if possible).  Then break away the egg 
shell, place on lettuce, and top with mayonnaise.