Make Hibiscus Tea

Make Hibiscus Tea

Make hibiscus tea! Totally caffeine-free, this vibrant drink is tart and refreshing. If you can't find dried hibiscus flowers at your grocery store, they are readily available online.

Ingredients

¼ cup dried hibiscus flowers

4 cups cold filtered water

Ice, for serving

Sweetener of choice, such as sugar, maple syrup, honey, or agave, optional

1 small bunch fresh mint, for garnish

¼ cup raspberries, for garnish

Directions:

Place the hibiscus flowers in a (1-quart) jar or medium pitcher. Add the water, stir to combine, and chill until bright red, at least 20 minutes. 

For a deeper color and flavor, chill overnight.

Pour the tea through a fine mesh strainer set over a bowl or pitcher to remove the hibiscus flowers. Pour into glasses filled with ice and sweeten to taste, if desired.

Garnish with fresh mint and raspberries.

Cowgirl Cookies

Cowgirl Cookies

Big, hearty, and packed with goodness—Cowgirl Cookies are the ultimate “everything-in-one” cookie. Loaded with oats, chocolate chips, coconut, and crunchy nuts, these cookies are chewy, rich, and full of old-fashioned comfort. They’re the kind of cookies grandma would bake in big batches… and they disappear just as fast! You’ll love these cookies for their chewy texture, rich flavor, and loaded mix-ins. They’re perfect for sharing, gifting, or keeping all to yourself.

Ingredients:
1 cup butter, softened
1 cup brown sugar
1/2 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups old-fashioned oats
1 cup chocolate chips
1/2 cup white chocolate chips (optional)
1/2 cup chopped pecans or walnuts
1/2 cup shredded coconut

Directions:

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy.

Add eggs and vanilla, mixing until well combined.

In another bowl, whisk flour, baking soda, and salt.

Gradually add dry ingredients to the wet mixture.

Stir in oats, chocolate chips, nuts, and coconut until evenly combined.

Scoop dough onto baking sheet (about 2 tablespoons per cookie).

Bake for 10–12 minutes, until edges are golden and centers are slightly soft.

Let cool on the pan for a few minutes before transferring.

Tips for Perfect Cookies

• Don’t overbake—centers should stay soft for that chewy texture.
• Chill the dough for 30 minutes if you want thicker cookies.
• Add a sprinkle of sea salt on top for a gourmet touch.

Crustless Cottage Cheese and Spinach Quiche

                                                    

Crustless Cottage Cheese and Spinach Quiche

Light, fluffy, and loaded with protein — this low-carb, diabetic-friendly quiche makes the perfect breakfast or brunch!  

Read Blogger's Post at the end of directions!

Ingredients:
1 cup cottage cheese (low-fat or fat-free)
5 large eggs
1 cup chopped spinach (fresh or frozen, drained)
½ cup shredded mozzarella or cheddar
¼ cup diced onions
½ tsp black pepper
¼ tsp salt (optional)
½ tsp garlic powder or Italian seasoning
Directions:
Preheat oven to 375°F (190°C) and lightly grease a baking dish.

In a bowl, whisk together eggs and cottage cheese until smooth.
Add spinach, cheese, onions, and seasonings — mix well.

Pour into the dish and bake for 30–35 minutes, until golden and set.

Let it cool slightly before slicing.

High in protein, low in carbs, and blood sugar–friendly.

Blogger's opinion;  I would not waste the ingredients on this disappointment.  It sounded easy and quick.  But the result was flat tasting and was 1" or less not the tall and fluffy quick quiche pictured.  Not sure what happened to my photo that was taken down!.

Spinach Stuffed Chicken Breasts

 

Spinach Stuffed Chicken Breasts

Juicy, cheesy, and full of flavor, this Spinach Stuffed Chicken is the perfect keto-friendly dinner. Each serving has 3.2g net carbs and a whopping 47g of protein, making it a satisfying weeknight meal that's both healthy and indulgent.

Ingredients

 

4 medium chicken breasts, boneless and skinless
8 ounces (226.8 g) frozen chopped spinach, thawed and drained
1/4 cup (59.15 ml) butter, divided
4 garlic cloves, minced, divided
Salt and pepper
1/2 cup (118.29 ml) whole milk ricotta
1/2 cup (118.29 ml) shredded mozzarella
1/4 cup (59.15 ml) grated Parmesan
1/2 tsp (0.5 tsp) paprika

Directions:

Preheat the oven to 350ºF. Squeeze as much moisture as possible out of the spinach. 

In a medium bowl, combine the spinach, ricotta, mozzarella, Parmesan, and 2 cloves of the minced garlic. Season with salt and pepper and mix well to combine.

Using a sharp knife, slice each chicken breast horizontally through the center, but don't cut all the way through. Open each breast like a book.

Stuff each chicken breast with 1/4 of this mixture and secure the opening with several toothpicks. Season the top and bottom of the breasts with paprika, salt, and pepper.

Heat a large ovenproof skillet over medium heat. Add the butter to the pan and let melt. Once hot, add the remaining garlic and then add the chicken breasts. Cook until golden brown on the outside, about 3 to 4 minutes per side.

Place the entire skillet in the oven and cook until the chicken reaches 165ºF on an instant read thermometer, about 20 minutes.

Want to prep your stuffed chicken breast ahead of time? No problem!
Proceed through Steps 1 to 3. Then refrigerate the chicken breasts for up to 8 hours before cooking. Be sure to cook thoroughly and make sure the breasts AND the filling reach an internal temperature of at least 165ºF.

Key Lime Pie

Key Lime Pie

This classic key lime pie recipe follows the traditional technique of not baking the filling. The acidity in the lime juice cooks the eggs as the fillings chill. Pasteurized egg yolks are best for this recipe, but if fresh eggs are used bake the pie at 325ºF (160ºC) for 30 minutes to set the eggs.

Ingredients:

Crust

3 cups (750 mL) chocolate cookie crumbs 

1 cup (250 mL) sweetened coconut 

½ tsp (2 mL) fine salt 

¾ cup (175 mL) unsalted butter

Filling

Two 300 mL tins condensed milk 

12 pasteurized egg yolks 

1½ cups (375 mL) fresh lime juice 

4½ tsp (22 mL) lime zest

Candied Lime Slices

2 limes 

1 cup (250 mL) sugar 

1 cup (250 mL) water 

Sugar for sprinkling

Directions:

Crust, preheat oven to 375ºF (190ºC).

Combine chocolate cookie crumbs, coconut and salt. Stir in melted butter and blend to an even, crumbly texture. Press crust into an ungreased 9-inch (23-cm) springform pan. Bake for 7 to 8 minutes, until coconut browns. Allow to cool.

Filling, whisk together all ingredients until smooth and pour into baked pie shell. Chill for at least 4 hours before slicing.

Candied Lime Slices; slice limes into thin rounds Blanch first in a pot of boiling water for 2 minutes, then drain. In a saucepan, combine sugar and water, bring up to a simmer and add lime slices. Simmer for 10 to 15 minutes, until white pith of limes looks translucent. Drain and spread out on a cooling rack over a baking tray to dry for about an hour. Coat limes with sugar and store in an airtight container, layered between parchment or plastic until ready to use.

Top cake with candied lime slices and serve.  Serves 10 to 12

Asparagus Soup With Lemon and Parmesan

                                                      

                                Asparagus Soup with Lemon and Parmesan

This asparagus soup tastes rich, yet it's made without heavy cream – just veggies, broth, and a bit of Parmesan cheese puréed to silky perfection.  Serves 4 to 6

Ingredients:

 2 bunches asparagus (about 2¼ pounds/1 kg), bottom ends trimmed
 3 tablespoons unsalted butter
 2 medium yellow onions, chopped
 3 cloves garlic, peeled and smashed
 6 cups low-sodium chicken broth
 1 teaspoon salt
 1/4 teaspoon freshly ground black pepper
 2 tablespoons freshly squeezed lemon juice, from one lemon
 1/2 cup shredded Parmigiano-Reggiano
 Handful fresh herbs, such as thyme, dill or basil (optional, for garnish) 
Directions
Melt the butter in a large pot over medium heat. Add the onions and garlic and cook, stirring frequently, until soft and translucent, about 8 minutes. Do not brown; reduce the heat if necessary.In the meantime, cut the tips off of one bunch of the asparagus and set aside (you'll use those for a garnish). Cut the remaining spears and the other bunch of asparagus into ½-inch (13-mm) pieces.

Add the chopped asparagus to the pot (minus the reserved tips), along with the chicken broth, 1 teaspoon salt and ¼ teaspoon pepper. Bring to a boil, then cover and turn the heat down to low. Simmer for about 30 minutes, or until the vegetables are very tender.

Meanwhile, bring a small pot of salted water to a boil. Cook the reserved asparagus tips for a few minutes, or until tender-crisp. Drain the tips and then place them in a bowl of ice water to "shock" them—this stops the cooking process and preserves their bright green color. Once the tips are cool, drain them and set aside.

Purée the soup with an immersion blender until completely smooth. (Alternatively, use a standard blender to purée the soup in batches, then return the soup to the pot.) Bring the soup back to a simmer and stir in the lemon juice and Parmigiano-Reggiano. Taste and adjust seasoning, if necessary. To thicken the soup, allow it to simmer, uncovered, until the desired consistency is reached.

Ladle the soup into bowls, then top each bowl with asparagus tips, Parmigiano-Reggiano, herbs (if using), and freshly ground black pepper.  Serves 4 to 6

Roasted Asparagus With Ojai Pixies (Tangerines), Fennel and Mint

 

                                Roasted Asparagus with Ojai 

Pixies, Fennel and Mint

This vegan recipe requires a little less attention when ingredients are roasted in an oven, but it’s also divine when done on the grill using a grill pan. It makes a great first course when you throw a few pistachios on top for some crunch and protein. It’s a happy thing that Ojai Pixie tangerines and asparagus find their way to us at the same time, in peak season. You can salt this dish to taste, if you like, but the addition of the mustard makes that seem unnecessary to me. Using oil and vinegar from Ojai Olive Oil or another local producer adds to the local flavor.
Ingredients
1 pound asparagus, trimmed 

1 small bulb fennel, trimmed, quartered and very thinly sliced

2 Ojai Pixie tangerines, peeled and sectioned (or other small, seedless       tangerine)

5 sprigs fresh mint, plus more for garnish

3 tablespoons mandarin-infused olive oil

2 tablespoons fresh lemon juice

¼ teaspoon black pepper

1teaspoon whole-grain mustard

1 tablespoon tangerine-infused balsamic vinegar

½ cup shelled pistachios (optional)

Directions:
Preheat oven to 400°. Place asparagus, tangerine sections, fennel and mint in a 9- by 13-inch baking dish. In a small bowl, whisk together olive oil, lemon juice, pepper and mustard. Pour the olive oil mixture over asparagus, tangerines, fennel and mint and coat evenly.

Roast about 10–12 minutes, until crisp tender, stirring midway. Baking time will depend on thickness of asparagus. Remove mint sprigs after baking.

Transfer asparagus and other ingredients to a serving platter and drizzle with tangerine-infused balsamic vinegar. Garnish with fresh mint and pistachio pieces, if desired.

Variation: Extra-virgin olive oil and balsamic vinegar can be substituted for the flavor-infused varieties.

Sticky Mushroom & Sesame Noodles

Sticky Mushroom & Sesame Noodles

Use this recipe as a blueprint for a fridge-raid stir fries - you can swap out the mushrooms for Tenderstem broccoli, broccoli, tofu

spring greens, or chicken.

Ingredients:

1 tbsp Tahini
½ tsp crispy chili oil, plus extra to serve
1 tsp maple syrup
½ tbsp rice vinegar
1 tbsp low salt soy sauce
2 nests wholewheat noodles
½ tbsp vegetable oil
200g mushrooms, halved if large
2 salad onions, finely sliced

Directions:

Pour the tahini, chili oil, maple syrup, rice vinegar and soy sauce into 

a large bowl; mix with a fork to combine, adding 1–2 tbsp cold water, if needed, to create a loose sauce.

Bring a pan of water to the boil, cook the noodles according to pack instructions, then drain and rinse under cold water to stop them cooking further. Meanwhile, heat the oil in a frying pan over a high heat and cook the mushrooms for 5 minutes until starting to brown. Toss the noodles and mushrooms through the dressing to coat, then divide between bowls. Scatter with the salad onions and serve with a drizzle of extra chilli oil.

• Serves2
• CourseMain meal
• Prepare10 mins
• Cook10 mins
• Total time20 mins

Ingredients

• 1 tbsp Cooks Ingredients Tahini
• ½ tsp crispy chilli oil, plus extra to serve
• 1 tsp maple syrup
• ½ tbsp rice vinegar
• 1 tbsp low salt soy sauce
• 2  nests wholewheat noodles
• ½ tbsp vegetable oil
• 200g pack No.1 Woodland Mushrooms, halved if large
• 2  salad onions, finely sliced

Keto Brown Butter Pecan Muffins

  

Keto Brown Butter Pecan Muffins

Easy keto muffins featuring the delicious flavors of browned butter and toasted pecans! Moist and tender, these muffins pair perfectly with a cup of coffee for a quick low carb breakfast. I make no secret of my love for browned butter. That rich, slightly nutty, slightly caramelized flavor adds depth to both sweet and savory recipes.

Ingredients:

Ingredients
1/2 cup butter
1 1/2 cups almond flour
1 cup pecan flour (or more almond flour)
1/2 cup brown sugar replacement erythritol recommended
1/3 cup unflavored whey protein powder (or egg white protein powder)
2 tsp baking powder
1/4 tsp salt
3 large eggs
1 tsp vanilla extract
1/3 cup almond milk (or other liquid)
2/3 cup chopped pecans
Directions
Place the butter in a medium skillet over medium heat. Cook, stirring frequently, until the butter becomes a deep amber, 4 to 5 minutes. Remove and let cool. 

Preheat the oven to 350ºF and line a standard muffin pan with silicone or parchment liners. 

In a large bowl, whisk together the almond flour, pecan flour, sweetener, protein powder, baking powder, and salt. 

Add the eggs, butter, and vanilla extract until well combined, then stir in the almond milk until the batter is smooth.

Stir in most of the chopped pecans, reserving a few tablespoons for the tops of the muffins. Divide evenly among the prepared muffins cups. Sprinkle the tops with the remaining chopped pecans. 

Bake 15 to 20 minutes, until the muffins have risen and are just firm to the touch on top. Remove and let cool completely in the pan.

Tomato, Chili & Prawn Linguine

Tomato, Chili & Prawn Linguine

Lemon zest complements sweet tomatoes perfectly in this super simple pasta dish and spaghetti makes a great alternative pasta shape for something a bit different.  Low Fat!  Serves 4Ingredients:300g dried linguine (or spaghetti)
2 tbsp olive oil
400g pack cherry vine tomatoes
1 red chilli, deseeded and finely chopped
3 clove/s garlic, sliced
150g pack Duchy Organic Raw King Prawns
½ unwaxed lemon, zest and juice
½ x 25g pack basil, leaves tornDirections:Put a large pan of salted water on to boil. Cook the pasta in the salted boiling water following pack instructions, saving a mug of the cooking water before draining. Meanwhile, heat the oil in a large frying pan, add the tomatoes and cook over a high heat for about 3 minutes, until they begin to blister

Turn the heat down a little and add the chilli and garlic, then continue to cook, stirring often, for 3-4 minutes until fragrant. Add the king prawns and cook for 1-2 minutes until they turn pink and opaque.

Tip the drained pasta straight into the tomato sauce, add the lemon zest and juice and tear in ½ of the basil. Stir, adding enough cooking water to make the sauce coat the pasta; season. Scatter over the remaining basil and serve.

Cook’s tip:  Sizzle the basil leaves in hot oil until crispy to give this simple pasta the wow factor.

Asparagus Salad With Snap Peas And Strawberries

                                       

            Asparagus Salad with Snap Peas and Strawberries     This salad is the ideal in the late spring/early summer. Filling, yet still light and refreshing, perfect for patio dining. If you are using snap peas you’ve grown, throw in some of the pea tendrils into the salad at the same time as the mint. While keeping the asparagus and snap peas raw is certainly an option, we prefer to blanch the vegetables for a minute (followed by a shock in ice water) to preserve their crunch and their color.
Ingredients:
For the vinaigrette
1 small shallot
1/4 cup apple cider vinegar
2 teaspoons raw honey
1 teaspoon stoneground mustard
1/2 teaspoon salt
1 lemon, juice and zest
4 to 6 ounces EVOO

For the Salad:
2 cups torn croutons
2 cups asparagus
1 cup snap peas
6 cups salad greens
1/2 cup fresh torn mint leaves
1 cup fresh strawberries
1/2 cup feta or goat cheese

Directions:

For the Dressing:  Mix all salad dressing ingredients except the olive oil in a blender and mix until well blended.  With the blender working slowly stream the EVOO.  Place dressing in container and refrigerate.

For the Salad:  Cut the asparagus into 1 inch lengths.  Can use raw or blanched one minute then an ice bath to stop the cooking but preserve the crispness and color,  Mix ingredients, adding cheese and garnish with sliced strawberries.

Coconut Cream Cake

 

Coconut Cream Cake

This is a recipe I have been waiting to create.   Easter will be a perfect occasion. 
Ingredients
Filling
1/2 cup sugar
1/4 cup cornstarch
1/8 teaspoon table salt
4 large egg yolks
1 cup half-and-half
1 cup coconut milk
1 cup sweetened flaked coconut
3 tablespoons butter
1 teaspoon vanilla extract
1/4 teaspoon coconut extract
Cake Layers
1 cup butter, softened
2 cups sugar
4 large eggs
3 cups cake flour
1 tablespoon baking powder
1/2 teaspoon table salt
1/2 cup milk
1/2 cup coconut milk
1 teaspoon vanilla extract
1/2 teaspoon coconut extract
Shortening (for greasing pans)
1 cup heavy cream
Fluffy Coconut Frosting
Garnish 
Toasted coconut shavings

Directions:
Prepare Filling: Whisk together first 3 ingredients in a heavy saucepan. Whisk egg yolks and next 2 ingredients in a glass bowl. Gradually whisk egg mixture into sugar mixture. Cook over medium heat, whisking constantly, 6 to 7 minutes or until mixture just starts to bubble. Cook, whisking constantly, 1 more minute; remove from heat.

Whisk flaked coconut and next 3 ingredients into sugar-egg mixture; transfer to a medium bowl. Place plastic wrap directly on warm filling to prevent film from forming. Let stand 30 minutes; chill 4 to 24 hours.

Meanwhile, prepare Cake Layers: Preheat oven to 350°. Beat 1 cup butter at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add 2 cups sugar, beating until light and fluffy. Add 4 eggs, 1 at a time, beating just until blended after each addition.

Stir together cake flour and next 2 ingredients in a bowl. Stir together milk and 1/2 cup coconut milk in a measuring cup. Add flour mixture to butter mixture alternately with milk mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in 1 tsp. vanilla and 1/2 tsp. coconut extract. Spoon 

batter into 2 greased (with shortening) and floured 9-inch cake pans.

Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans to wire racks, and cool completely (about 1 hour).

Beat 1 cup heavy cream at high speed with an electric mixer until stiff peaks form. Gently fold whipped cream into chilled Filling.

Assemble cake: Split each layer in half horizontally with a serrated knife to make 4 layers. Place 1 layer, cut side up, on a serving platter; spread with 1 1/3 cups Filling. Repeat with remaining Cake Layers  and Filling, ending with a Cake Layer, cut side down. Spread top and sides of cake with Fluffy Coconut Frosting.

Asparagus and Lemon Risotto With Parmesan Crisps

 

Asparagus And Lemon Risotto With Parmesan Crisps

Asparagus is one of the first vegetables that are ready when spring arrives. The audible snap of the stems during prep is deeply satisfying, and the zest of lemon energizes these flavorful bites in this dish. The creamy, rich risotto warms the body from the inside out.

Ingredients
4 cups vegetable or chicken broth

2 tablespoons olive oil

2 tablespoons butter

1 small onion, finely diced

2 cloves garlic, minced

1 cup uncooked Arborio rice

½ cup dry white wine

1 teaspoon salt

1 bunch fresh asparagus, trimmed and cut into 1-inch pieces

Zest and juice of 1 lemon

½ cup grated Parmesan cheese

Fresh parsley for garnish
Parmesan Crisps
1 cup of grated Parmesan cheese
Freshly cracked black pepper (optional)

Directions

Prepare Parmesan crisps: Preheat oven to 400 degrees F. Line baking sheet with parchment paper. 

Spoon 1 tablespoon mounds of grated Parmesan cheese onto parchment paper, a few inches apart. Optionally, add freshly cracked black pepper over mounds. 

Bake for 5 to 7 minutes or until cheese is melted and golden. Let cool before gently removing from parchment paper.

Prepare risotto: In medium saucepan, heat broth over low heat. 

In large skillet or saucepan, heat olive oil and butter over medium heat. Add diced onion and cook until translucent, about 3–4 minutes. Stir in garlic and cook 1 minute until fragrant. 

Add in Arborio rice and toast, about 1–2 minutes, stirring frequently. Pour in white wine and cook until mostly absorbed.

Begin adding warm broth to rice 1 ladle at a time, stirring frequently. Wait until liquid is mostly absorbed before adding more. Continue this process for about 18–20 minutes, until rice is creamy and al dente. 

In last 5 minutes of cooking, add asparagus pieces to risotto and stir in. Finish with salt, lemon juice and zest. Serve in bowl, and top with extra asparagus and Parmesan crisps. Optionally, garnish with parsley.

Hot Cross-Buns Tangzhong

Hot Cross Buns

Classic hot cross buns—soft, lightly spiced, and studded with rum-soaked raisins for extra flavor.

Ingredients

For the Buns

4½ cups all-purpose flour, spooned into measuring cup and leveled-off, plus more as needed
1 cup warm water, divided
1 cup raisins
3 tablespoons rum (or water)
½ cup granulated sugar
1 tablespoon instant or rapid-rise yeast (this is more than one packet)
1¼ teaspoons ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon allspice
2 teaspoons salt
6 tablespoons unsalted butter, melted and cooled slightly
3 large eggs, divided (1 for brushing the buns)
1 large egg yolk

For the Icing

1 cup (4 oz) confectioners' sugar
3 to 4 teaspoons milk
Pinch salt

Directions:

Make the Tangzhong:  Take 3 tablespoons of measured flour out of the mixing bowl and combine it in a small saucepan with 1/2 cup of the warm water (from the 1 cup): whisk until smooth.  Cook over medium heat, whisking constantly, until the mixture thickens to a smooth paste resembling pudding or thin mashed potatoes, about 2 minutes.  Scrape into a medium bowl and let cool until just warm.

Plump the raisins and rum in a small bowl.  Cover and microwave until steaming about 1 minute.  Let set until softened, about 15 minutes.  Drain the raisins and discard the liquid, and blot dry with a paper towel.

Mix the dry ingredients:  In a stand mixer fitted with the dough hook, add the sugar, yeast, cinnamon, nutmeg, allspice,  and salt to the flour in the mixing bowl.  Mix on low speed for about 30 seconds to combine.

 To the bowl with the tangzhong paste, add remaining 1/2 cup warm water and melted butter and whisk to combine.  Add 2 of the eggs and the egg yolk and whisk until smooth.

Add the wet ingredients to the dry ingredients and knead on medium-low speed until you have a soft elastic dough that clings to the bottom of the bowl, 8 or 9 minutes.  The dough will be sticky, which is normal--this is what gives the buns their light, tender texture.  Reduce the speed to low,  add the raisins, and mix until incorporated, about 2 minutes.  If the raisins and fully incorporated, finish mixing the dough by hand to distribute them evenly.  

At this point, the dough will still be quite sticky, but you should be able to handle it and shape into a ball.  If needed sprinkle in additional flour, 1 tablespoon at a time, mixing briefly just until incorporated, (you may need up to 1/4 cup more flour, add only as much as needed to make the dough easy to handle.  Lightly flour your hands and gather the dough into a smooth ball.  Transfer to a lightly oiled bowl, cover with plastic wrap, and let rise in a warm, draft free spot until noticeably puffy and lighter in texture (it may not be double in bulk 2 to 3 hours.)

Grease a 9x13-inch baking pan with non stick spray.  Turn the dough out onto a floured counter and divide into 12 equal pieces, (about 100gm each.  To shape, pull the edges of each piece into the center to form a little pouch to seal.  Flip seam-side down, then gently roll to create a smooth ball.  Tuck any exposed raisins underneath as best you can: if some peak through, that's perfectly fine.  Arrange the balls in the prepared pan, smooth side up, in 3 rows of 4.  Cover loosely and let rise until puffy and pressing against one another.  1 1/2 hours.

Adjust an oven rack to the middle position and preheat the oven to 350*F.

In a small bowl, beat the remaing egg and brush the buns with it,  Bake until golden brown and the centers register 190*F with an instant read thermometer, 24 to 26 minutes.

Transfer pan to a wire rack and let cool until just warm, about 1 hour.Run a thin knife around the edges to loosen.  You can either lift the buns out of the pan and separate them, or leave them in the pan for a more rustic presentation.

For the Icing:  

Combine the confectioners sugar, 3 tablespoons milk, and salt in a small bowl and whisk until smooth, adding more milk as needed.  The icing should be very thick, like a soft paste.

Transfer the icing to a zipper-lock sandwich bag and snip the corner, about 1/8 inch opening in one of the bottom corners and pipe lines across the buns to form crosses.  If the buns are still in the pan, pipe directly over the top; if removed, pipe over the individual buns.  Serve.