Hot Cross Bun Superstitions And Legends

Hot Cross Bun Superstitions And Legends

Hot Cross Bun Superstitions

Hanged Bun Will Keep You Safe

Hot Cross Bun Superstitions and Legends

Hot cross buns are a traditional Easter deal with that’s loved by individuals of all ages. But do you know that there are a variety of superstitions and legends related to these delicious buns?

One of the most popular superstitions is that a hanged bun will hold you safe from hurt. To carry out this ritual, merely grasp a hot cross bun out of your ceiling and leave it there till it goes stale. It is believed that the bun will take up any unfavorable power that’s in your house and protect you from evil spirits.

Another superstition is that consuming a hot cross bun on Good Friday will deliver you good luck for the rest of the year. It can be mentioned that if you give a hot cross bun to someone on Good Friday, they will be your good friend for all times.

Hot cross buns are also mentioned to have therapeutic powers. It is believed that eating a hot cross bun can cure a cold or the flu. Some people also imagine that hot cross buns may help to stop nightmares.

Whether or not you consider in these superstitions, there is not any denying that hot cross buns are a scrumptious treat that is perfect for Easter. So subsequent time you get pleasure from a hot cross bun, take a moment to think about the many superstitions and legends that are associated with this tasty treat.

Bun Eaten on Good Friday Brings Good Luck

Hot Cross Bun Superstitions and Legends

A hot cross bun eaten on Good Friday will convey good luck all year.

A hot cross bun hung within the kitchen will shield the house from fire.

A hot cross bun buried in the garden will ensure an excellent harvest.

A hot cross bun saved in the pocket will shield the traveler from harm.

A hot cross bun given to a pal will bring them good luck.

A hot cross bun eaten in the morning will deliver good health.

A hot cross bun eaten at night will bring unhealthy luck.

A hot cross bun broken in half and shared with a loved one will bring them closer collectively.

A hot cross bun thrown over the shoulder will convey good luck to the individual behind you.

A hot cross bun eaten on Easter Sunday will bring good luck for the the rest of the 12 months.

Bun Prevents Sinking Ships

According to an old superstition, a hot cross bun thrown into the ocean can forestall a ship from sinking.

Bun Aids in Finding Lost Objects

The notion that hot cross buns can assist in finding misplaced objects is an old superstition.

1. When a bun is broken in half, envision the merchandise you are on the lookout for and say a prayer.

2. As you look for the merchandise, keep a bit of the bun with you.

3. Alternatively, bury the bun in your yard and dig it up the subsequent day.

Hot Cross Bun Legends

The Tower of London

Hot Cross Bun Legends

• Eating a hot cross bun on Good Friday ensures good luck for the remainder of the year.
• Hanging a hot cross bun within the kitchen will protect the house from fireplace.
• Feeding a hot cross bun to a pregnant woman will ensure the child is born with a full head of hair.
• Giving a hot cross bun to a sick particular person will help them recuperate.
• Eating two hot cross buns on Good Friday will double your luck for the year.
• Throwing a hot cross bun right into a well will guarantee there is loads of water for the year.
• Eating a hot cross bun on Palm Sunday will shield you from evil spirits.
• Baking hot cross buns on Good Friday will bring good luck to the baker.
• Kissing a hot cross bun on Good Friday will bring you good fortune.
• Finding a four-lobed hot cross bun will deliver you great luck.

The Bun House

Hot Cross Bun Superstitions and Legends

The Bun House

-The Bun House is a historic constructing in London that is said to have been constructed on the positioning of an historical pagan temple.

-The constructing was initially used as a monastery, nevertheless it was later converted into a pub.

-In the 18th century, the pub grew to become known for its hot cross buns, which have been said to have magical powers.

-The buns have been said to have the ability to protect individuals from evil spirits and to bring good luck.

-The Bun House continues to be open at present, and it is still known for its hot cross buns.

The Witch’s Charm

Hot Cross Bun Legends

The Witch’s Charm: A popular legend claims that hanging a hot cross bun on a windowsill or doorframe on Good Friday protects the house from witches and evil spirits getting into throughout the year.

The Holy Cross: Some consider that the form of the hot cross bun represents the cross on which Jesus was crucified, and the cross markings symbolize the nails used to hold him in place.

The Crusaders’ Provisions: According to at least one story, hot cross buns originated in the course of the Crusades. Soldiers baked them as a conveyable food source and marked them with a cross, supposedly the Crusaders’ banner at the time.

The Healing Power: Hot cross buns have been once believed to possess therapeutic properties. They had been used to deal with indigestion, sore throats, and stop illness.

The Resurrection Bread: In some cultures, hot cross buns are seen as an emblem of the resurrection of Jesus Christ. The spices and raisins characterize the presents dropped at the tomb, and the cross symbolizes his victory over dying.

The Witch’s Charm in Detail:

The superstition of utilizing hot cross buns as a witch’s charm dates back centuries. It is believed that witches have no energy to enter a home the place a hot cross bun is displayed prominently on Good Friday.

The legend suggests that the cross markings on the bun create a barrier that witches can not cross. Some folks believe that the spices used in hot cross buns, similar to cinnamon, nutmeg, and cloves, also have protective qualities.

It is common practice to hold the recent cross bun in a conspicuous location, such because the windowsill, doorframe, or over the hearth. It is believed that the bun have to be bodily current in the house for the safety to work.

Some variations of the legend additionally recommend that the hot cross bun ought to be consumed on Good Friday, either in its entirety or as part of a larger meal. This act is believed to additional strengthen the protecting allure and bring good fortune all yr long.

EASY BAGEL RECIPE

152 Cals 10 Protein 26.5 Carbs 0.3 Fats
PREP TIME:
5 mins
COOK TIME:
25 mins
REST TIME:
15 mins
TOTAL TIME:
30 mins
YIELD:4 SERVINGS
COURSE:Breakfast, Brunch
CUISINE:American
This easy homemade bagel recipe is made from scratch with just four (5) ingredients – flour, Greek yogurt, egg white, baking powder and salt!
INGREDIENTS
1 cup unbleached all purpose flour, whole wheat or gluten-free mix*, (5 oz in weight)
2 teaspoons baking powder, make sure it”s not expired or it won’t rise
3/4 teaspoon kosher salt, use less if using table salt
1 cup non-fat Greek yogurt, not regular yogurt, it will be too sticky (Stonyfield)
1 egg white or whole egg, beaten
optional toppings: everything bagel seasoning, sesame seeds, poppy seeds, dried garlic flakes, dried onion flakes**
INSTRUCTIONS
Oven Method:
Preheat oven to 375F. Place parchment paper or a silpat on a baking sheet. If using parchment paper, spray with oil to avoid sticking.
In a medium bowl combine the flour, baking powder and salt and whisk well. Add the yogurt and mix with a fork or spatula until well combined, it will look like small crumbles.
Lightly dust flour on a work surface and remove dough from the bowl, knead the dough a few times until dough is tacky, but not sticky, about 15 turns (it should not leave dough on your hand when you pull away).
Divide into 4 equal balls. Roll each ball into 3/4-inch thick ropes and join the ends to form bagels. (or you can make a ball and poke a hole in the center then stretch it slightly)
Top with egg wash and sprinkle both sides with seasoning of your choice. Bake on the top rack of the oven for 25 minutes. Let cool at least 15 minutes before cutting.
Air Fryer Method:
In a medium bowl combine the flour, baking powder and salt and whisk well. Add the yogurt and mix with a fork or spatula until well combined, it will look like small crumbles.
Lightly dust flour on a work surface and remove dough from the bowl, knead the dough a few times until dough is tacky, but not sticky, about 20 turns (it should not leave dough on your hand when you pull away).
Divide into 4 equal balls. Roll each ball into 3/4-inch thick ropes and join the ends to form bagels.
Top with egg wash and sprinkle both sides with seasoning of your choice.
Preheat the air fryer 280F degrees. Transfer in batches without overcrowding and bake 15 to 16 minutes, or until golden. No need to turn. Let cool at least 15 minutes before cutting.
VIDEO
NOTES
*To make them gluten-free I tested them with Bob’s Redmill 1 to 1 Gluten Free flour mix, see notes above for oven temp and bake time. The points are 4 SP each with this flour.
**Toppings may add calories and points.
Adapted from Bella Gets Waisted
Serving: 1bagel, Calories: 152kcal, Carbohydrates: 26.5g, Protein: 10g, Fat: 0.3g, Sodium: 434mg, Fiber: 1g, Sugar: 2.5gBlue Smart Points:3Green Smart Points:4Purple Smart Points:3Points +:4

Sugar-Free Paleo Pumpkin Coconut Candy

Prep Time 5 minutes
Cook Time 1 minute
Total Time 6 minutes
Servings 16 candies
Calories 212 kcal
Ingredients
2 cups coconut butter softened
1/4 coconut oil
2 teaspoons vanilla extract
1 teaspoon pumpkin liquid stevia or vanilla stevia
all natural orange food coloring
Instructions
Heat coconut butter and oil in a microwavable bowl for 45 seconds or until melted.
Stir until smooth.
Add the rest of the ingredients and pour into silicone pumpkin molds.
Refrigerate for an hour or until hardened.
Pop out of molds and enjoy, but keep refrigerated because they tend to melt when set out for too long on the counter.
Recipe Notes

Net Carbs: 2g

Nutrition Facts
Sugar-Free Paleo Pumpkin Coconut Candy
Amount Per Serving (1 candy)
Calories 212
Calories from Fat 198
% Daily Value*
Fat 22g
34%
Saturated Fat 18g
113%
Cholesterol 1mg
0%
Sodium 10mg
0%
Carbohydrates 8g
3%
Fiber 6g
25%
Sugar 2g
2%
Protein 2g
4%
* Percent Daily Values are based on a 2000 calorie diet.

GRILLED BOURBON CHICKEN

381 Cals 51 Protein 12.5 Carbs 9.5 Fats
PREP TIME:
40 mins
COOK TIME:
20 mins
TOTAL TIME:
1 hr
YIELD:4 SERVINGS
COURSE:Dinner
CUISINE:Chinese, Japanese
Grilled Bourbon Chicken breasts are marinaded with soy sauce, Bourbon, brown sugar, ginger and spices then grilled until slightly caramelized on the outside and juicy on the inside.
INGREDIENTS
2 pounds 4 boneless, skinless chicken breasts
1/2 cup low sodium or gluten-free soy sauce
1/2 cup unsweetened apple sauce
1/2 cup finely chopped yellow onion
2 teaspoon grated ginger
4 garlic cloves, minced
1 tablespoon canola oil
1/4 cup bourbon
1/4 cup BBQ sauce
2 tablespoons apple cider vinegar, I like Bragg’s
2 tablespoons brown sugar
Pinch red pepper flakes
1/2 cup low sodium chicken broth
sliced scallions, for garnish
INSTRUCTIONS
Place the chicken breasts, 1 at a time, in a Ziploc bag. Pound the chicken breast to an even thickness, being careful not to puncture the bag. Put breasts in the bag.
In a medium bowl, combine the soy sauce, apple sauce, onion, ginger, garlic, oil, bourbon, BBQ sauce, vinegar, brown sugar and red pepper flakes.
Reserve and refrigerate 1/3 cup of the marinade and transfer the remainder to the Ziploc bag with the chicken. Refrigerate and marinate for at least 30 minutes or as long as overnight (the longer the better!! I marinated mine 12 hours).
Preheat outdoor grill over medium high heat. Discard the marinade in the bag and grill the chicken for 4 minutes per side, or until chicken is cooked through.
Transfer chicken to a plate, tent with foil and allow to rest while you make the sauce.
Put reserved 1/3 cup marinade in a small sauce pan. Add chicken broth and bring to a boil over medium high heat. Once boiling, reduced heat to medium-low until sauce has thickened slightly, 5 to 6 minutes.
Slice chicken breast, top with sauce, scallions and serve.
VIDEO
NOTES
Nutritional info accounts for the marinade that gets tossed.
Serving: 1breast, Calories: 381kcal, Carbohydrates: 12.5g, Protein: 51g, Fat: 9.5g, Saturated Fat: 0.3g, Cholesterol: 130mg, Sodium: 724.5mg, Fiber: 0.3g, Sugar: 8gBlue Smart Points:4Green Smart Points:8Purple Smart Points:4Points +:9

Sugar Free Dairy Free Chocolate Sorbet

Prep Time 20 minutes
Total Time 20 minutes
Servings 8 @ 1/3 cup
Calories 13 kcal
Ingredients
1/2 cup unsweetened cocoa powder
1 cup Swerve confectioners sweetener or Liquid Allulose is also delicious
1/8 teaspoon ground cinnamon
1/8 teaspoon sea salt
1 1/2 cups water
1/2 cup coffee strong brewed or decaf
1/2 teaspoon vanilla extract
1 teaspoon chocolate liquid stevia
Instructions

Pour all the ingredients into the blender and blend it on high until thoroughly combined. Taste and adjust sweetness if needed.

Place mixture into the refrigerator to chill for one hour.

Once chilled, add the mixture into an ice cream machine and follow manufacturers instructions.

Mine was thick and perfect after 20 minutes. Remove from machine and place in a container to freeze for one hour or overnight, until firm enough to scoop.
Enjoy with your favorite chopped or shaved chocolate over the top!
Recipe Notes

Net Carbs: 2g

If you have on hand some heavy cream or unsweet almond or coconut milk, you could replace the water used with any of those. But the pictures you see in the post is using water just like Ina Garten did, except hers also had sugar.

This recipe was first published in April 2015 and updated with video in June 2020.

Nutrition Facts
Sugar Free Dairy Free Chocolate Sorbet
Amount Per Serving (1 serving)
Calories 13
Calories from Fat 9
% Daily Value*
Fat 1g
2%
Sodium 39mg
2%
Potassium 7mg
0%
Carbohydrates 4g
1%
Fiber 2g
8%
Sugar 1g
1%
Protein 1g
2%
Calcium 1mg
0%
* Percent Daily Values are based on a 2000 calorie diet.

GRILLED FENNEL WITH PARMESAN AND LEMON

58 Cals 2 Protein 7 Carbs 3 Fats
PREP TIME:
5 mins
COOK TIME:
10 mins
TOTAL TIME:
15 mins
YIELD:4 SERVINGS
COURSE:Salad, Side Dish
CUISINE:American
Grilled fennel with lemon, olive oil and shaved parmesan is my FAVORITE way to eat fennel. If you think you”re not a fennel fan, this is the recipe that may change your mind!
INGREDIENTS
12 oz fennel bulb, 1 large, stalks and fronds removed
olive oil spray
kosher salt and black pepper, to taste
1/2 tbsp olive oil
1/2 lemon, juice of
1/2 oz Parmigiano Reggiano shavings
INSTRUCTIONS
Leaving the core intact (which helps keep your slices intact), stand the bulb and cut the fennel in half vertically from top to bottom.
Cut each half into (4) 1/4-inch thick slices to give you a total of 8 slices.
Spray each side with olive oil and season with salt and pepper.
Heat an outdoor grill or indoor grill pan over medium-high heat, spray the pan with olive oil and grill the fennel turning until you get a good char on each side and fennel is tender to the touch, about 2 to 3 minutes on each side.
Set aside on a platter, drizzle with olive oil and lemon juice and top with the parmesan shavings.
Serve warm.
Serving: 2slices  , Calories: 58kcal, Carbohydrates: 7g, Protein: 2g, Fat: 3g, Saturated Fat: 0.8g, Cholesterol: 2.6mg, Sodium: 106mg, Fiber: 3gBlue Smart Points:1Green Smart Points:1Purple Smart Points:1Points +:1

CHOCOLATE STOUT CUPCAKES WITH BAILEY”S IRISH CREAM CHEESE FROSTING

189 Cals 3.5 Protein 31 Carbs 6.5 Fats
PREP TIME:
20 mins
COOK TIME:
30 mins
TOTAL TIME:
50 mins
YIELD:12 SERVINGS
COURSE:Dessert
CUISINE:American
Yes, you read that right, there is ale in the cupcakes and Bailey’s in the frosting! I guess it’s safe to call these grown-up cupcakes, and boy are they good!!
INGREDIENTS
For the Bailey’s frosting:
5.5 oz 1/3 less fat Philly Cream Cheese, softened
1/2 cup powdered sugar
4 tsp Bailey’s Irish Cream
For the cupcakes:
3/4 cup + 1 tbsp sugar
1 cup flour
7 tbsp unsweetened cocoa powder
1/2 tsp salt
1 tsp baking soda
1 egg
1/2 cup stout
4 oz unsweetened apple sauce
1/4 cup unsweetened vanilla almond milk
1/4 cup reduced fat sour cream
1 tsp vanilla
1 1/2 tbsp canola oil
cooking spray
INSTRUCTIONS
Combine all the frosting ingredients in a medium bowl and mix until smooth with an electric mixer.
Refrigerate until ready to use.
Preheat oven to 350°. Line a cupcake tin with 12 liners and lightly spray liners with oil (to prevent sticking).
In a large bowl sift together all the dry ingredients; sugar, flour, cocoa powder, salt and baking soda.
In a medium bowl combine the wet ingredients (egg through canola oil) and beat until smooth.
With a mixer, slowly add the sifted flour mixture to the wet ingredients and mix until just combined.
Pour into cupcake liners and bake 30 minutes or until a toothpick inserted in the center comes out clean.
Allow to cool completely before frosting.
Serving: 1cupcake with frosting, Calories: 189kcal, Carbohydrates: 31g, Protein: 3.5g, Fat: 6.5g, Sodium: 214.5mg, Fiber: 1.5g, Sugar: 19.5gBlue Smart Points:8Green Smart Points:8Purple Smart Points:8Points +:5

No-Bake Haystack Cookies

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 12
Calories 144 kcal
Ingredients
1/3 cup almond butter (I used Tahini)
2 oz unsweetened chocolate chopped
2 tbsp coconut oil
2/3 cup Swerve confectioners-style sweetener or another powdered sugar free sweetener
1/4 cup cocoa powder
1/2 tsp vanilla extract
3/4 cup unsweetened coconut flakes
3/4 cup pecans (I used pumpkin seeds)
Instructions

Line large baking sheet with parchment paper or waxed paper.

In large saucepan over low heat, combine tahini, chocolate, and coconut oil. Stir until melted and smooth. Remove the pan from the heat.

Whisk in the sweetener, cocoa powder, and vanilla extract until smooth. Add the coconut flakes and pumpkin seeds and stir until well combined.

Drop the mixture by rounded spoonfuls onto the prepared baking sheet and refrigerate until set, about 30 minutes. Keep refrigerated until ready to serve; they will keep for up to a week.

Nutrition Facts
No-Bake Haystack Cookies
Amount Per Serving (1 cookie)
Calories 144
Calories from Fat 117
% Daily Value*
Fat 13g
20%
Saturated Fat 7g
44%
Sodium 6mg
0%
Potassium 158mg
5%
Carbohydrates 5g
2%
Fiber 2g
8%
Protein 3g
6%
Vitamin A 5IU
0%
Vitamin C 0.4mg
0%
Calcium 20mg
2%
Iron 1.9mg
11%
* Percent Daily Values are based on a 2000 calorie diet.

BLUEBERRY BANANA OATMEAL SMOOTHIE

180 Cals 3 Protein 38 Carbs 2 Fats
PREP TIME:
5 mins
TOTAL TIME:
5 mins
YIELD:2 SERVINGS (3 1/2 CUPS)
COURSE:Breakfast, Brunch, Drinks
CUISINE:American
Blueberry Banana Oatmeal Smoothie – If you”re looking for a heart healthy, dairy-free breakfast loaded with fiber you can eat on the run, this is it!
INGREDIENTS
1/2 cup raw quick oats*
2 cups water
1/2 cup Almond Breeze vanilla unsweetened almond milk
1/2 cup blueberries
1/2 ripe medium banana
1/2 tsp vanilla extract
2 tbsp raw sugar
1/2 cup ice
INSTRUCTIONS
Cook oats and water in a small pot for about a minute or two, stirring often until it becomes thick and bubbly.
Remove from heat and let it cool a few minutes.
In a blender add almond milk, blueberries, banana, cooled oats, vanillas, sugar and ice.
Blend on high until very smooth.
Pour in a glass over ice.
Enjoy!!
NOTES
*Use gf oats to make this gluten-free.
Serving: 1-3/4 cup, Calories: 180kcal, Carbohydrates: 38g, Protein: 3g, Fat: 2g, Sodium: 52.5mg, Fiber: 4g, Sugar: 8gBlue Smart Points:7Green Smart Points:7Purple Smart Points:7Points +:5

GRILLED FLANK STEAK WITH CHIMICHURRI

232 Cals 24 Protein 1 Carbs 14 Fats
PREP TIME:
10 mins
COOK TIME:
20 mins
TOTAL TIME:
30 mins
YIELD:6 SERVINGS
COURSE:Dinner
CUISINE:American, Argentinian
Brazilian Flank Steak topped with homemade chimichurri sauce is a summer staple that adds freshness and zing to grilled meats, chicken, and fish.
INGREDIENTS
1 1/2 pounds flank steak
1 tsp garlic powder
3/4 tsp ground cumin
1/2 tsp dried oregano
fresh ground pepper
1 1/4 tsp kosher salt
For the Chimichurri Sauce:
2 packed tbsp parsley, finely chopped (no stems)
2 packed tbsp chopped cilantro
2 tbsp red onion, finely chopped
1 clove garlic, minced
2 tbsp extra virgin olive oil
2 tbsp apple cider vinegar
1 tbsp water
1/4 tsp kosher salt
1/8 tsp fresh black pepper
1/8 tsp crushed red pepper flakes, or more to taste
INSTRUCTIONS
Using sharp knife, lightly score the steak about 1/8 inch deep on both sides in a crisscross pattern at 1/2-inch intervals.
In a small bowl combine the cumin, garlic powder, oregano, freshly ground pepper and kosher salt. Season both sides of the steak with season spices.
For the chimichurri, combine the red onion, vinegar, salt and olive oil and let it sit for about 5 minutes. Add the remaining ingredients. Mix all ingredients together. (Note: this tastes best when you chop the onions by hand rather than in a food processor, not sure why but trust me)
Prepare the grill on high heat. Grill the steaks to desired doneness, about 3 to 4 minutes per side for medium-rare, turning steaks 1/4 turn after 1 1/2 minutes to form crisscross grill marks, if desired.
Transfer steaks to cutting board; let rest 5 minutes. Thinly slice steaks across grain.
Transfer to platter and top with chimichurri sauce.
Serving: 3oz steak with 4 tsp sauce, Calories: 232kcal, Carbohydrates: 1g, Protein: 24g, Fat: 14g, Saturated Fat: 0.5g, Cholesterol: 77mg, Sodium: 343mgBlue Smart Points:5Green Smart Points:5Purple Smart Points:5Points +:6