A family tradition from Roseline Barrett's collection.
Mix dry ingredients, cut in butter, add raisins, seeds, eggs, and buttermilk. Stir until evenly combined. Pour into greased loaf pan and bake at 375°F for 1 hour. Cool on rack.
From the Nuns of St. Edward's Parish, Chicago. Makes 3 loaves.
Combine milk, sugar, butter, and salt; cool. Proof yeast. Mix all ingredients and let rise until doubled. Divide into 3 loaves, flatten, sprinkle cinnamon sugar, roll, and bake 10 minutes at 400°F, then 25 minutes at 350°F.
Based on regional Irish cooking traditions.
Layer the meat, potatoes, and vegetables in a heavy pot. Season each layer. Cover with water or stock, bring to a simmer, and cook for 2 hours until tender. Serve with crusty brown bread.
A smooth after-dinner drink similar to Bailey's.
Blend all ingredients until smooth. Transfer to a clean bottle and refrigerate. Keeps for up to 4 weeks. Shake well and serve over ice.