Happy Easter! - The Crab Cracker

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STIRRING UP MEMORIES Stirring Up Memories created by Dusty Hutchins- McNutt. Visit me at: www. StirringUp MemoriesCook books.com. Hot Cross Buns Tradition on Good Friday...One a’ penny, two a’ penny, Hot cross buns! INGREDIENTS: 2 (1/4 oz. ea.) pkg. active dry yeast, 1/4 c. warm water (110° to 115°), 1 c. warm evaporated milk (110° to 115°), 1/2 c. sugar, 1/4 c. unsalted butter, room temperature, 2 eggs, 2 tsp. salt, 1 tsp. ground cinnamon, 1/4 tsp. ground allspice, 4-1/2 to 5 c. all-purpose flour, 1 c. dried currants or raisins, 1 egg white, lightly beaten; Icing: 1-3/4 cups confectioners’ sugar, 2 tsp. unsalted butter, room temperature, 1/2 teaspoon vanilla extract, 4 to 6 teaspoons milk DIRECTIONS: In a large bowl, dissolve yeast in warm water. Let stand 5 minutes. Add milk, sugar, butter, eggs, salt, cinnamon, allspice and 4 cups flour. Beat until smooth. Stir in currants and enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Cover and let rest for 10 minutes. On a lightly floured surface, roll out to 1/2-inch thickness. Cut with a floured 2-1/2-inch biscuit cutter. Place 2-inches apart on lightly greased baking sheets. Cover and let rise until doubled, about 30 minutes. Brush with egg white. Bake at 350 degrees for 12-15 minutes or until golden brown. Remove from pans to wire racks to cool completely. For icing: Combine confectioners’ sugar, butter, vanilla and enough milk to achieve piping consistency. Pipe a cross on top of each bun. Yield: 2 dozen rolls. Apricot Glazed Spiral Ham “Sweet on the outside, savory on the inside, truly something special for your next family gathering!” INGREDIENTS: 1 (7-12 lb.) precooked bone-in ham, Glaze: 1 c. apricot preserves, 1/4 c. orange marmalade, 2 T. orange juice, 1/2 tsp. ground cinnamon, 1/4 tsp. nutmeg DIRECTIONS: Preheat oven to 325 degrees. Place ham in a roasting pan. Ham should be flat-side down. Cover tightly with aluminum foil to help retain moisture. Bake 12-15 minutes per pound or until heated through (approx. 2 hours). Do not overcook. Meanwhile, in a saucepan, stir together glaze ingredients. Bring to a boil, lower heat and simmer 10 minutes, stirring occasionally. When ham has baked two hours, remove foil and brush or spoon prepared glaze over ham and between slices, continue doing so every 10 minutes while baking for an additional 30 minutes. Remove ham from oven, cover and let stand 10 minutes before serving. 42 TheCrabCracker@wavecable.com
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Page 1 and 2: Issue 89 • March 29 - April 11, 2
Page 3 and 4: TABLE OF CONTENTS Artist of the Wee
Page 5 and 6: CALENDAR OF EVENTS FRIDAY, MARCH 29
Page 7 and 8: CALENDAR OF EVENTS Did you know The
Page 9 and 10: CALENDAR OF EVENTS SATURDAY, MARCH
Page 11 and 12: CALENDAR OF EVENTS SATURDAY, MARCH
Page 13 and 14: CALENDAR OF EVENTS MONDAY, APRIL 1
Page 15 and 16: CALENDAR OF EVENTS WEDNESDAY, APRIL
Page 19 and 20: CALENDAR OF EVENTS FRIDAY, APRIL 5
Page 21 and 22: CALENDAR OF EVENTS SATURDAY, APRIL
Page 23 and 24: CALENDAR OF EVENTS TUESDAY, APRIL 9
Page 27 and 28: CLASSES & WORKSHOPS Belly Dance cla
Page 29 and 30: SENIOR HAPPENINGS THE Camano CENTER
Page 31 and 32: A Pictorial History of the Pacific
Page 33 and 34: CAMANO ISLAND $285,000 Charming Cou
Page 35 and 36: Moonshine Wisdom & Wit Let’s Give
Page 37 and 38: classiFied listings Massage By Marc
Page 39 and 40: MAP OF CAMANO ISLAND STANWOOD www.T
Page 41: BUSINESS SPOTLIGHT More information
Page 45 and 46: Easter Fairies coloring page Illust
Page 47 and 48: Community Information Prepare now f
Page 49 and 50: Community Information April Fool’
Page 51 and 52: Community Information Stanwood-Cama
Page 53 and 54: Community Information Trial Ferry R
Page 55 and 56: LEGAL LINGO DID YOU KNOW Jack Archi
Page 57 and 58: NATURE NOTES April Fool’s Quote:
Page 59 and 60: Fishing Report “Blackmouth fishin
Page 61 and 62: LOCAL POEMS & STORIES Awakened on a
Page 63 and 64: PHOTOS & ART FROM YOUR FRIENDS “T

Happy Easter! - The Crab Cracker

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