Recipes that are delicious and that always work!

You know these recipes are delicious because if I didn't think that they were fabulous . . . I wouldn't be showing them to you. You can also be sure that these recipes work for the same reason! The rest is simply a matter of taste.

Thursday, 7 April 2016

Lassy Buns & Hot Dog and Baked Bean Casserole

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My sister shared this recipe with me on facebook the other day.   Lassy Buns.   Delicious scone type/baking powder biscuit type of buns made with the goodness of molasses, cinnamon and a bit of cloves.  This is a down East recipe and the type of bread which might be offered at baked bean suppers!

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I did a search and found the original recipe on Stuffed at the Gills, which is a Newfie blog, so you just know they are good.  Newfies know how to cook and eat.

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The dough was quite sticky and so I added more flour to it.  In any case they were delicious and I know I will make them again and again.

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I served them, hot . . .  spread with butter, and along with a Hot Dog and Baked Bean Casserole that I make from time to time, and some coleslaw on the side.  It was all very delicious.  I felt like I was back home in a down East kitchen, where a pot of molasses is always on the table, and at the ready.

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*Lassy Buns*
Makes  about 15 medium buns
A delicious kind of biscuit/scone adapted from a recipe found on Stuffed at the Gill's. 


3 cups flour (420g  I needed a bit more)
95g of sugar (1/2 cup)
1/2 tsp salt
1 1/2 tsp baking soda
2 tsp baking powder
1 tsp ground cinnamon
1/4 tsp ground cloves, Optional
125ml molasses (1/2 cup)
(In the UK I use equal amounts of dark treacle and golden syrup
125g butter (1/2 cup)
125ml milk (1/2 cup)
1 free range egg 


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Preheat oven to 200*C/400*F/ gas mark 6. Line a cookie sheet with baking paper.

In a large bowl, whisk together the dry ingredients together, mixing well.  Set  aside.

In a small microwave-proof bowl, combine molasses, butter and milk.  Microwave for 40 seconds or until butter is starting to melt.  Whisk to combine.  The mixture should be warm, not hot.  If its hot let it cool down.  whisk in the egg and vanilla.

Make a well in the dry ingredients and pour in the wet mixture.  Gently mix together to form a soft dough. 

Turn dough out onto a well floured surface and gently knead 3 or 4 times to bring the dough together.  Pat dough out into a rectangle or circle about an inch high.  Using a well floured biscuit cutter cut out the buns and lay on the prepared baking sheet.  You may have the buns touching for soft sides or leave a little space between for crusty sides. 

Bake 12-15 minutes, until puffed, set and golden brown on the bottoms.  Serve warm for the best flavour, but they are also good cold with butter and jam. 


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This is a quick and easy casserole to throw together.  I always keep the ingredients on hand for when I just want to have something which is tasty but doesn't take a lot of effort. 

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It's a real rib sticker.  Sometimes I bake cornbread to go along with it or biscuits, or even bread.  The coleslaw is the perfect accompaniment.  You can find my recipe for that here.   Just scroll down the page.  Today I added raisins to the mix.  Delicious! 

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*Hot Dog and Baked Bean Casserole*
Serves 4

Simple, hearty and delicious! 

3 tins of haricot beans, drained and rinsed (300g each, 12 ounces each)
1 tin of chopped tomatoes in tomato juice, undrained (400g, 14 ounces)
1/2 cup boiling water
2 TBS of dark soft brown sugar
2 TBS molasses
1 tsp dijon mustard
1 TBS cider vinegar
salt and black pepper to taste
splash of hot sauce
1 tsp onion powder
1 package of frankfurters, sliced


Preheat the oven to 180*C/350*F/ gas mark4.


Mix all of the ingredients together in a casserole dish until well combined.  Cover tightly and bake for 45 minutes to an hour, until bubbling, and somewhat thickened.  Uncover and bake for an additional 10 minutes to brown the top.  If you think it is too thick, you can add a bit of stock or water.



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Of course the tomatoes I like to use for this are Cirio chopped tomatoes in tomato juice. Why? Coz they are the best and I love them. I know. I always say that, but . . . it's true and when I find ingredients that I really, I just hafta share.

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Bon Appetit!

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