Irish Soda Bread
cups of flour
Preheat oven to 375*F, Ingredients.
2/3 cups of sugar
1 teaspoon of salt
1 teaspoon of baking soda
1 tablespoon of baking powder
2 tablespoons of
soft/melted butter into above mixture.
1-1/2 cups raisins
2 beaten eggs
1-1/2 cup of
Gradually stir in the
and mix and evenly distribute
Pour Mix: Pour into
Bake: 375*F for 1 hour.
Cool on Rack.
Enjoy. This is a
traditional recipe. It makes a great loaf of Soda Bread, easy to cut
slices and butter, delicious.
Alternate(s): (a) Round Loaf Style. If you want the
rounded soda bread look,
shape the dough into a round loaf, and place on a reased baking sheet.
“X” on the top and over the sides of the loaf. Bake
for 45 minutes, or until
the bread sounds hollow when tapped.
(b) Caraway Seeds. Some
younger irish don’t enjoy the caraway seeds in the bread. It
is acceptable to
remove without substitution.
(c) Raisins: the
uses brown. To lighten up the loaf, you can use brown or golden or a
½ and ½
Christmas Irish Cream Drink
a delicious home
made Irish Cream that is refreshing over ice, neat, or with coffee.
( Jamesons or Bushmill)
milk (sweetened milk)
2 teaspoons Instant coffee
1 teaspoon Vanilla
2 tablespoons Chocolate syrup
3 large eggs, (or Eggbeaters)
Heavy (whipping) cream
blend all the ingredients
together (using blender) until mixture is but not foamy. This is a
Suggested it can be refrigerated for up to 4 weeks. When using eggs, be
as raw eggs can be a salmonella risk.
Refreshing over ice or it tastes
great with coffee.
Delicious. Servings: 10
Preheat oven to 350 degrees.
Cream cheese, softened
Vanilla cookie crumbs for crust base
2 tablespoons Flour
1 teaspoon Vanilla
White chocolate, grated
Combine the crumbs and butter in a
medium-size bowl. Press on the bottom of a9-inch springform pan. Bake
for five minutes. Remove and set aside.
Cream the cheese and
in the eggs, flour, liqueur and vanilla until smooth. Pour mixture onto
and bake for 40 minutes. Turn off oven and leave in oven for another 15
Remove from oven and let cool.
After cheesecake has cooled, sprinkle white chocolate on top.
Potato Soup. (serves 6)
The basis of a good soup is a good
stock. The best soup is made of stock that comes from the water that
ham or bacon has been boiled cooked in.
6 Medium potatos
2 medium onions
5 cups of stock, (or milk and water
1 cup heavy cream ( you may substitute 1
cup of stock to reduce
2 tbsp butter
2 tbsp parsley or chives
salt and pepper (to taste)
Peel and dice the potatoes and finely chop the onions. Use a saucepan
cover, melt the butter, and cook the onions and potatoes until soft,
colored or browned. Add the liquid stock and cream. Stir continuously
to a boil, and then reduce heat to simmer, and cover for 30 minutes.
seasoning to taste. Sprinkle parsley or chives on top of each bowl as
Raisin Bread, circa
1950’s. Recipe from the Nun’s
of St. Edwards Parish, Chicago.
Recipe makes 3 loaves. Preheat
oven to 400 degrees.
1). Stir following
ingredients to dissolve and set aside to cool
½ Cup (+)
Sweet butter (or butter or margarine)
1 1/2 Tsp
together and proof (3-5 Min.)
Eggs (3 to 4)
7 1/2 Cup
Raisins plumped golden
Cinnamon Sugar: Make enough to suite taste.
Combine ingredients: Be sure that milk mixture is cooled, Rise till
Assembly: Divide into 3 Loaves Flatten loaves, and sprinkle
coating of Cinnamon Mixture, and Roll. Pinch Edges and place in Pan(s).
Let Loaves rise again.
Bake at 400 degrees for the first
10 Min. Lower temp to 350 degrees and Bake an additional 25 Minutes.
Remove from Pans to cool.
*** Great for Sunday Brunch with
drizzle of powdered sugar icing.