Month: March 2014

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Irish Soda Bread

 

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Irish Soda Bread

Sweet and cakey
Course Breakfast, Dessert, Snack
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 12 Servings
Author Grandma Jean Musano

Ingredients

  • 3 Cup Flour, all-purpose
  • 1 Teaspoon Salt
  • 1 Cup Sugar
  • 3 Teaspoon Baking powder
  • 1 Pinch Baking soda
  • 1 Handful Caraway seeds
  • 1/4 Pound Butter
  • 2 Cup Raisins
  • 2 Eggs
  • 1 1/4 Cup Buttermilk

Instructions

  1. Sift together all the dry ingredients. Work butter into dry ingredients until crumbly.

  2. Add raisins and caraway seed to mixture.

  3. In a septate bowl beat eggs and add to buttermilk.

  4. Add wet mixture to dry mixture. Mix just until no dry flour visible.

  5. Bake in a greased Bundt pan or a large round pan at 325 until done through and brown, approximately 1 hour


Recipe Notes

Original recipe calls for 1.5 cups raisins and .5 cup sugar.

I always bake in a Bundt pan.

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Home Corned Beef

 

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Home Corned Beef

From Yale website
Course Dinner, Lunch, Main Course, Supper
Cuisine Irish
Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings 6 Servings
Author april

Ingredients

  • 4 Quart Water
  • 2 Cup Kosher Salt
  • 1/3 Cup Sugar
  • 3 Teaspoon Pickling spice
  • 6 Clove Garlic Crushed
  • 5 Pound Fresh Beef Brisket

Instructions

  1. Combine all ingredients except garlic and beef in pot. Bring to full boil, add garlic, shut heat, cover pot and let cool to room temperature.

  2.  Prick beef with a fork on each side to help brine penetrate meat.

  3. Add beef and brine to a plastic container and make sure beef is covered.

  4. Put in refrigerator for one week, turning after about 3 days.

  5. Rinse meat thoroughly under cold water and put in pot covered by fresh cold water.

  6. Simmer over low heat until meat is tender.

  7. Can add some new fresh crushed garlic and some new fresh pickling spice to the cooking water.

Recipe Notes

Can use smaller or larger piece of meat. Just make sure there is enough brine to cover the meat while it is soaking. Original recipe had 3 cloves garlic, 1.5 tsp sodium nitrate, 2 tsp pickling spice and said meat should soak for 3 weeks, turning every 5 days. I soak 7 - 10 days only.

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Oatmeal Pumpkin Bread

 

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Oatmeal Pumpkin Bread

Variation of kids day pumpkin bread recipe

Course Breakfast, Dessert, Snack
Prep Time 1 hour
Cook Time 1 hour
Total Time 2 hours
Servings 12 Servings
Author april

Ingredients

  • 2 1/2 Cup Flour
  • 1 1/4 Cup Oats
  • 1 1/2 Cup Sugar
  • 1 1/2 Cup Dark Brown Sugar
  • 1 Teaspoon Cinnamon
  • 1 Teaspoon Nutmeg
  • 1 1/2 Teaspoon Salt
  • 3 Teaspoon Baking soda
  • 1 Cup Vegetable Oil
  • 4 Eggs
  • 3 Cup Fresh Pumpkin Puréed
  • 3/4 Cup Water
  • 2 Cup Raisins

Instructions

  1. Mix dry ingredients.

  2. Add oil and rest of ingredients.

  3. Grease and flour a Bundt pan or 2 loaf pans.

  4. Bake at 350 for 1 hour until done.

  5. Prep time includes pureeing of the fresh cooked pumpkin.

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Pumpkin Bread

 

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Pumpkin Bread

Uses fresh pumpkin
Course Breakfast, Dessert, Snack
Prep Time 1 hour
Cook Time 1 hour
Total Time 2 hours
Servings 12
Author april

Ingredients

  • 3 Cup Sugar
  • 3 1/2 Cup Flour
  • 1 Teaspoon Cinnamon
  • 1 Teaspoon Nutmeg
  • 3 Teaspoon Baking Soda
  • 1 Cup Vegetable Oil
  • 4 Eggs
  • 2 Cup Fresh Pumpkin Puréed
  • 3/4 Cup Water
  • 1 Cup Raisins
  • 1 Cup Walnuts Chopped
  • 2 Teaspoon Vanilla
  • 1 1/2 Teaspoon Salt

Instructions

  1. Mix dry ingredients together.

  2.  Add oil and rest of ingredients.

  3. Grease and flour 2 loaf pans or one Bundt pan.

  4. Bake at 350 for 1 hour until done.

  5. Cool on wire rack.

Recipe Notes

The ingredients listed are exactly as published. When I make it I cook the pumpkin in the microwave, add 2 tsp cinnamon, 1.5 tsp nutmeg, 3tsp vanilla, and 3 cups pumpkin if I don't use walnuts I add an extra cup of raisins. Prep time includes pureeing of the fresh Cooked pumpkin.

Source: Newsday kids day