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Roseline Barretts Irish Soda Bread – A family favorite.

Preheat oven to 375*F

3-l/2 cups of flour
2/3 cups of sugar
1 teaspoon of salt
1 teaspoon of baking soda
1 tablespoon of baking powder

Mix:    2 tablespoons of soft/melted butter into above mixture.

Add:     1-1/2 cups raisins
            1 tablespoon caraway seeds
            2 beaten eggs
            1-1/2 cup of buttermilk.

Gradually stir in the added items and mix and evenly distribute
Pour Mix: Pour into lightly greased loaf pan

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 into 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. Cut an “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 of the younger irish don’t enjoy the caraway seeds in the bread. It is acceptable to remove without substitution.
(c) Raisins: the traditional bread uses brown. To lighten up the loaf, you can use brown or golden or a ½ and ½ mixed.
Irish Cream Recipe

Servings: 1 servings This recipe is a delicious home made Irish Cream that is refreshing over ice, neat, or with coffee.

Ingredients:

1 cup                Irish Whisky ( Jamesons or Bushmill)
1 can                Condensed milk (sweetened milk)
2 teaspoons      Instant coffee
1 teaspoon       Vanilla extract
2 tablespoons Chocolate syrup
3 large eggs,     (or Eggbeaters)
2 cups              Heavy (whipping) cream

Simply blend all the ingredients together (using blender) until mixture is but not foamy. This is a fresh drink. Suggested it can be refrigerated for up to 4 weeks. When using eggs, be careful as raw eggs can be a salmonella risk.

Refreshing over ice or it tastes great with coffee.

Irish Cream Cheesecake. Delicious

Servings: 10

Preheat oven to 350 degrees.

Ingredients
24 oz Cream cheese, softened
2 cups Vanilla cookie crumbs for crust base

1/3 cup             Butter, melted
1/2 cup             Sugar
3 lg.                  Eggs
2 tablespoons    Flour
1 cup                Irish cream liqueur
1 teaspoon       Vanilla essence
1 cup                White chocolate, grated

Combine the crumbs and butter in a medium-size bowl. Press on the bottom of a9-inch springform pan. Bake in oven for five minutes. Remove and set aside.

Cream the cheese and sugar.

Beat in the eggs, flour, liqueur and vanilla until smooth. Pour mixture onto crust and bake for 40 minutes. Turn off oven and leave in oven for another 15 minutes.

Remove from oven and let cool. After cheesecake has cooled, sprinkle white chocolate on top. Refrigerate overnight.

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 chicken, ham or bacon has been boiled cooked in.

6 Medium potatos
2 medium onions
5 cups of stock, (or milk and water equal mixed)
1 cup heavy cream ( you may substitute 1 cup of stock to reduce calories)
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 with a cover, melt the butter, and cook the onions and potatoes until soft, but not colored or browned. Add the liquid stock and cream. Stir continuously and bring to a boil, and then reduce heat to simmer, and cover for 30 minutes. Add seasoning to taste. Sprinkle parsley or chives on top of each bowl as served.

My Mom’s Raisin Bread, circa 1950’s. Recipe from the Nun’s of St. Edwards Parish, Chicago.

Recipe makes 3 loaves

1). Stir the following ingredients to dissolve and set aside to cool

2 Cups Scalded Milk

1/2 Cup (+) Sugar

2/3 Cup Sweet butter (or butter or margarine)

1 1/2 Tsp Salt

2). Mix together and proof (3-5 Min.)

4 Tsp Yeast

1/2 Cup Warm Water

3). Mix together

1 Cup Eggs (3 to 4)

7 1/2 Cup Flour

2 Cup Raisins plumped golden

1/2 Cup Wheat Germ (OPTIONAL)

4). Cinnamon Sugar: Make enough to suite taste.

5). Combine ingredients: Be sure that milk mixture is cooled, Rise till doubled

6). 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.

7). Cooking Instructions: Set oven to 400 degrees

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.

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This website is designed and maintained by Bridget Regan, updated 23 February 2005

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