Hot Cross Buns

These are delicious rolls, especially with a little butter melted inside. 🙂 For as long as I can remember, my family has made these every year near Easter time. While we would sit down together at the table to enjoy these tasty delights, my mom and dad would explain the symbolic meaning of the ingredients in the bun: The raisins represent, the nail piercing of Jesus hands and feet, the cross represents His crucifixion, the spices in the bun represent the spices that Jesus’ body was wrapped in after his death on the cross. And lastly, the raised bread represents Jesus’ raising from the dead on the third day. What an incredible sacrifice He made for us, how great and big is our God!

“For God so loved the world that He gave His only begotten Son, that whoever believes in Him shall not perish but have eternal life.” ~John 3:16

“Though we are incomplete, God loves us completely. Though we are imperfect, He loves us perfectly. Though we may feel lost and without compass, God’s love encompasses us completely. … He loves every one of us, even those who are flawed, rejected, awkward, sorrowful, or broken.”
-Dieter F. Uchtdorf

“Therefore, if anyone is in Christ, he is a new creation; the old has gone, the new has come!” ~ 2 Corinthians 5:17

Hot Cross Buns (photo)

Hot Cross Buns

  • 1 1/4 cup lukewarm, milk
  • 2 1/4 tsp. active dry yeast
  • 3 1/2-4 cups flour
  • 1 tsp. salt
  • 3 TBSP. brown sugar
  • 1/2 tsp. ground nutmeg
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. ground cloves
  • 1/4 tsp. ground allspice
  • 2 eggs
  • 3 TBSP. unsalted butter, at room temperature, cut into small pieces.
  • 1 cup raisins


  • 1/4 cup milk
  • 1/2 cup sugar heated to bubbling, for glaze


  • 1/2 cup confectioners sugar
  • 1-2 TBSP. milk

Pour the milk into a small bowl and whisk in the yeast and 1/2 cup of the flour. Let stand until bubbly, about 10 minutes. In a large bowl or the bowl of an electric stand mixer, combine 3 cups of the flour, the salt, brown sugar, nutmeg, cinnamon, cloves and allspice. Stir in the yeast mixture. Beat in the eggs, one at a time, then beat in the butter.

Knead by hand or with a dough hook, adding flour as necessary. Knead by hand until smooth and elastic, about 10 minutes; knead by hook until dough is not sticky and pulls cleanly from the bowl sides, 6-7 minutes. The dough will be soft.Form the dough into a ball and place in a clean, greased bowl, turning to grease all sides. Cover with a kitchen towel and let rise in a warm place until doubled, 1 1/2- 2 hours.

Turn out the dough onto a lightly floured work surface and press flat. Scatter with raisins over the dough. Fold in half, then knead to distribute the fruits. Dust lightly with flour and let rest for 10 minutes.

Grease and flour a baking sheet. On the work surface, roll the dough into a log 9 inches long. Cut into 18 equal pieces. Knead each piece into a ball. Arrange the balls, well spaced, on the prepared sheet. Cover with a kitchen towel and let rise until doubled, about 40 minutes. Preheat an oven to 400 degrees.

Place a shallow pan of boiling water on the floor. Using a sharp knife, slash a cross 1/2 inch deep on each bun. Bake until golden brown, 15-20 minutes. Transfer the buns to a wire rack and immediately brush with the hot glaze. Let cool and then drizzle the frosting in a cross on each bun. Serve slightly warm.

Yield: 18 buns

*picture from:

Wonderful Website

Good-morning Everybody!

Today I’ve decided to share with you a favorite cooking website of mine!

The Pioneer Woman

“Ann Marie “Ree” Drummond is an award-winning American blogger, No. 1 New York Times bestselling author, food writer, photographer and television personality who lives on a working ranch outside of Pawhuska, Oklahoma”  -Wikipedia

Go check out her cool site! – she has ton’s of great recipes and lots of laughs waiting for you to enjoy!


Dutch Chocolate Chip Cookies


“The first step in the acquisition of wisdom is silence, the second listening, the third memory, the fourth practice, the fifth teaching others. ~Solomon Ibn Gabriol

This recipe brings back many fond memories to me of when family and friends would stop by for a visit at our farm.We enjoyed many wonderful conversations at the kitchen table over some freshly brewed coffee and cookies. I hope you enjoy them as well! 😀



Chocolate Chip Cookies

  • 1 cup butter
  • 1 cup packed brown sugar
  • 3/4 cups white sugar
  • 2 eggs
  • 2 tsp. vanilla (or almond) extract
  • 2 1/4 cups flour
  • 1/4 cup oatmeal
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 2 cups chocolate chips
  • 2 cups chopped nuts (optional)

Preheat oven to 375 degrees. Beat butter, brown sugar and white sugar in large mixing bowl at medium speed, until creamy, about 2 minutes. Add eggs one at a time. Beat in vanilla. At low speed, gradually add flour, oatmeal,baking soda and salt; beat until well blended. Stir in chocolate chips and nuts. Drop dough by heaping TBSP, 2 inches apart. Bake 10-15 minutes or until golden.

  • Makes about 45 cookies

MW’s Chicken Enchiladas

This is a family favorite….a little time consuming, (unless you have the chicken already cooked&shredded and ready before-hand) but worth every minuet of the time you spend preparing this special dish for your family or friends! 🙂


  • 1 stick of Butter
  • 1 large Onion
  • 2-4 cloves fresh(or canned) minced Garlic
  • 1/2 cup Flour
  • 1 tsp.  Salt
  • 1-2 tblsp.  Salsa or Chili Powder
  • 8 oz. Cheese (Cheddar recommended)
  • 4 cups Milk
  • 4 cups   Shredded Chicken (cooked & de-boned)
  • 10-12 Tortilla’s


Directions:  Sauté the onion and garlic together in butter.  Once lightly browned – Add the flour, salt and salsa/chili powder.  Gradually pour in milk.

Let mixture simmer on stove at medium heat until it is thickened, hot, and bubbly. – Stir often so it does not burn the bottom of the pan. 😉

Next – Pour about 1 cup of the sauce (or enough to evenly cover) into the bottom of a 9×13 inch baking dish.

Take sauce mixture and pour just enough of it to moisten/flavor into your shredded chicken.  – set aside

Heat a skillet with a few drops of oil in it and place your tortilla’s in one-at-a-time for a few seconds to soften and moisten.  (Caution! this will be a Hot process!)

After tortillas are softened, fill with about 1/3 cup of shredded chicken, fold, and place into baking dish(open side up) once all are in the dish, pour remaining sauce over them, and sprinkle all the cheese over the dish.

Place in a pre-heated 350 degree oven and bake for 20-30 minuets.

Happy Cooking and Bon appétit!



Hi Everyone!

Welcome to  Sweet 16’s Country Kitchen!

As you can probably see, things are a bit messy around here right now –  so please bare with us for a few days while we get things situated! 😉

We plan to have some very delectable recipes and inspiring tidbits posted for you to enjoy in the near future, so make sure to stop back soon!