Irish Soda Bread

IRISH SODA BREAD

•  4 c. Flour
• 1 c. Raisins 
• 1 t. Baking soda 
• 1 T. Caraway seeds 
• 1 t. Salt
• 1 1/3 c. Buttermilk, more or less 
• 1 c. Sugar 
• 3/4 c. Butter 

 Sift flour, soda, salt & sugar together. With pastry blender cut in butter till coarse like cornmeal. Stir in raisins & caraway seeds. (I usually put the raisins in about a cup or so of water and pop them in the microwave for a minute to plump up the raisins from their little dry state so they won't be all hard and burnt when they are baked in the bread). Add milk gradually (may need a little more depending on the humidity that day). Mix till blended. Knead on floured board for around 2 minutes. Divide dough into 2 pieces. Round each 1/2 of dough & flatten a little. Place kitty corner on cookie sheet. Cut diagonal lines in top of each rounded loaf. Bake about 1 hr. at 350 degrees. Enjoy!!!

Raspberry Hazelnut Cream Tartlets

Raspberry Hazelnut Cream Tartlets

·      1 egg yolk

·      1 Tbsp. very cold water

·      1 tsp vanilla extract

·      1 ¼ C. flour

·      1/3 C. sugar

·      ¼ tsp. salt

·      8 Tbsp. cold unsalted butter, cut into 1/4 “ cubes

·      1 pint whipping cream

·      2 C confectioner sugar

·      1 tsp Hazelnut Syrup

·      12 oz bag of frozen raspberries

·      1 tsp lemon juice

·      1 Tbsp. sugar

·      Confectioner sugar for dusting

In a small bowl, mix together the egg yolk, water, and vanilla; set aside. To make dough by hand, in a large bowl, stir together the flour, sugar, and salt. Using a pastry cutter or 2 knives, cut the butter into the flour mixture until the texture resembles coarse cornmeal, with butter pieces no larger than small peas. Add the egg mixture and beat just until the dough pulls together. Transfer the dough to a work surface, pat into a ball and flatten into a disk. Use the dough immediately, or wrap in plastic wrap and refrigerate until well chilled, about 30 min. Preheat the oven to 350’ and thaw fruit.

Roll the dough into balls (about 1” diameter) and place in the wells of the mini-muffin pan. Press down and around sides to create shells. Bake for 8-10 min until golden brown.

Mix fruit, lemon juice, and sugar in bowl, and place in fridge. Whip cream, confectioner’s sugar, and hazelnut syrup till soft peaks form. Fill a pastry bag and pipe into baked shells. Top with sweetened raspberries, and dust with confectioners sugar. 

Homemade Hot Cocoa

Favorite Homemade Hot Cocoa          

   

1/2 c. Sugar

1/4 c. Hershey's Cocoa

Dash salt

1/3 c. Hot water

4 c. Whole milk

3/4 t. Vanilla extract                                                          

Mix sugar, cocoa, and salt in saucepan; stir in hot water.  

Cook and stir over medium heat until mixture boils; boil and stir two minutes.  

Stir in milk and heat; DO NOT BOIL.  

Remove from heat; add vanilla.

You can serve with homemade whipped cream on top. 

Perfect for the holidays. We always make this with Christmas breakfast. 

Rye Bread Dip

• 1 1/2 pts sour cream
• 3 Tbsp parsley flakes
• 2 tsp Spice Island's Beaumonde seasoning
• 1 1/2 pts mayo
• 2 tsp dill weed
• 2 Tbsp minced onions
• 3 3oz pkg (1/2 lb or less, sliced thin) corned beef, shredded

Combine all ingredients and pour into prepared round rye bread loaf.

To prepare round rye:

Cut off top. Pull out inside loaf and break into bite size pieces to use as dippers. Tear up top also. This recipe will fill one round rye loaf twice or make 2 separate ones. 

Cheese Broccoli Casserole

Cheese Broccoli Casserole

• 1.5 lbs. Fresh broccoli
• 2 slightly beaten eggs
• 1/2 c. Shredded cheddar cheese. 
• 3/4 c. Cottage cheese
• 2 T. Finely chopped onion 
• 1 t. Worcestershire sauce
• 1/2 t. Salt
• 1/8 t. pepper
• 1/4 c. Fine dry bread crumbs. 
•  1 T. Butter, melted. 

 Wash and trim broccoli; cut into smaller pieces or spears. Cook broccoli in small amt. Unsalted water about 7 minutes or until crisp-tender; drain. Meanwhile, in bowl combine eggs, cheeses, onion, salt and pepper, Worcestershire sc. Arrange broccoli in a shallow 1.5 qt. Baking dish; spoon cheese mixture over top. Stir together bread crumbs and melted butter; sprinkle over cheese mixture. Bake, uncovered, in a 350 degree oven for 15-20 min. Or until heated through and egg mixture is set. Serve immediately. Makes 4-6 servings.

Artichoke Dip

• 1 cup Parmesan cheese
• 1 c. Mayo
•  2 cans drained Artichoke hearts
• 1 splash hot sauce
• 1 splash Worcestershire sauce
• 1-2 minced garlic cloves

Mix together.  Bake in 8"x8" dish 20-25 min. @ 350.
Serve with Triscuits.

Pie Crust

Pie Crust

1-1 1/3 C flour

1/2 tsp salt

1/3-1/2 C & 1 Tbsp. shortening

2 or 3 Tbsp very cold water

Measure flour and salt into bowl. Cut in shortening thoroughly. Sprinkle in water, 1 Tbsp at a time, mixing well until all flour is moistened and dough almost cleans side of bowl. (1 or 2 tsp water can be added if needed). 

Gather dough into ball; shape into flattened round on a lightly floured cloth-covered board. With floured stockinet-covered rolling pin, roll dough 2 inches larger than inverted pie pan. Fold pastry into quarters; unfold and ease into pan. 

Trim overhanging edge of pastry 1" from rim of pan. Fold and roll pastry under, even with pan. Fill and bake. (Poke with fork). Bake at 475'.

Pecan Pie

Pecan Pie

Prepare your own crust.

3 slightly beaten eggs

1 C corn syrup

2/3 C sugar

1/3 C butter, melted

1 tsp vanilla

1 1/4 C pecan halves

1. Prepare your pie crust. Don't bake yet. 

2. For filling, combine eggs, corn syrup, sugar, butter, and vanilla. Mix well; stir in pecan halves. 

3. Pour filling into pie crust. 

4. Bake in a 350' oven for 45-50 min or until utensil comes out clean when inserted in pie. Cool on a wire rack. Cover and refrigerate within 2 hours.  

Thanksgiving Dinner

Thanksgiving Dinner Menu

Roast Turkey

Gravy

Stuffing

Mashed Potatoes

Sweet Potatoes

Squash Casserole

Cranberry Fluff

Peas

Rolls

Pie

_______________________________

Praline Sweet Potatoes

3 C mashed sweet potatoes (let cool)- about 4-5

1/2 C milk

2 eggs (makes it custard-like)

1 C brown sugar

1/3 C butter

1 tsp vanilla

Combine & put in 9x13 pan.

Topping:

1 C brown sugar

1 C pecans (I crushed them in my food processor, but you could probably leave them whole too)

1/3 C white flour

1/3 C melted butter

Stir with fork & crumble over top.

Bake at 350 for 25 minutes.

Marshmallow Sweet Potatoes

Prick and wash several sweet potatoes. Bake on cookie sheet at 325 or 350 for 45 min-1 hr or until soft when stuck with a fork. Cool. 

Slice sweet potatoes transversely and put into a 9x13" pan. Put slices of butter on top. Sprinkle with brown sugar over top. Add a little salt and pepper. Bake at 375; for 45 min. Scoop/baste. Sprinkle marshmallows on top. Bake 5-10 min longer. 

Squash Casserole

4-6 med green zucchini

4-6 med yellow squash

Dice in half or quarters depending on size. Boil for 3-5 mins in pot of water (you want the squash to be on the hard side - don't boil too long or will be mushy). 

In a bowl:

Melt one stick of butter and mix pkg of Stove Top stuffing (chicken or turkey flavor) and set aside. 

Large bowl - mix:

1 can cream of chicken soup

1/2- 1 C. sour cream

1-2 C. shredded sharp cheddar cheese (depending on how cheesy you like it)

1 grated carrot

1 med onion diced

Add cooled squash mixture to the cheese mixture. Then 1/2 of the stuffing mixture. Mix well. Put into ungreased casserole dish and top with more cheese if you want and then the remaining 1/2 of stuffing mix. Bake at 325 covered for 45 mins, then uncovered for 15 mins to brown stuffing or 350 covered for 30 mins and then uncover for 10 mins to brown stuffing. 

(When it's not Thanksgiving I chop up one poached chicken breast and add it along with the squash to make this a main dish for dinner). 

Cranberry Fluff

2 C raw cranberries (ground in food processor)

3 C tiny marshmallows

3/4 C sugar

1/2 C seedless grapes (sliced in half)

1/2 C walnuts (opt- I don't include in mine)

2 C diced unpared tart apples
1/4 tsp salt
1 C heavy whipped cream (whipped)

Combine cranberries, marshmallows, and sugar. Cover and chill overnight. Add apples, grapes, (walnuts), and salt. Fold in whipped cream. Chill.

*You can add a little more fruit than specified.

Rolls

1 pkg dry active yeast

1/4 C warm water

3/4 C milk (scalded)

1/2 C shortening

1/2 C sugar

2 tsp salt

4 1/2 C flour

3 eggs

butter

Soften active dry yeast in warm water (110 degrees).

Combine scalded milk, shortening, sugar and salt; cool to lukewarm. Add 1 C flour. Add yeast and 3 eggs. Beat well.

Stir in 3 1/4 to 3 1/2 C flour (enough flour to make soft dough). Knead lightly on floured surface or use the bread hook of your KitchenAid. Place dough in greased bowl; turning once to grease surface. Cover and let rise till double (about 2 1/2 hours).

Turn dough out on lightly floured surface. Divide dough in thirds; roll each third out to 12 inch circle. Spread butter on circle before cutting like a pizza pie, then roll up into crescent shaped rolls. Arrange rolls, point down on greased baking sheets, brush with melted butter. Cover and let rise till very light (about 1 hour). Bake at 300 degrees for 8-12 minutes. Watch very carefully, don't let them burn.

Note: unsalted butter is best so as not to burn.

Pie Crust

1-1 1/3 C flour

1/2 tsp salt

1/3-1/2 C & 1 Tbsp. shortening

2 or 3 Tbsp very cold water

Measure flour and salt into bowl. Cut in shortening thoroughly. Sprinkle in water, 1 Tbsp at a time, mixing well until all flour is moistened and dough almost cleans side of bowl. (1 or 2 tsp water can be added if needed). 

Gather dough into ball; shape into flattened round on a lightly floured cloth-covered board. With floured stockinet-covered rolling pin, roll dough 2 inches larger than inverted pie pan. Fold pastry into quarters; unfold and ease into pan. 

Trim overhanging edge of pastry 1" from rim of pan. Fold and roll pastry under, even with pan. Fill and bake. (Poke with fork). Bake at 475'.

Pecan Pie

Prepare your own crust.

3 slightly beaten eggs

1 C corn syrup

2/3 C sugar

1/3 C butter, melted

1 tsp vanilla

1 1/4 C pecan halves

1. Prepare your pie crust. Don't bake yet. 

2. For filling, combine eggs, corn syrup, sugar, butter, and vanilla. Mix well; stir in pecan halves. 

3. Pour filling into pie crust. 

4. Bake in a 350' oven for 45-50 min or until knife inserted near center comes out clean. Cool on a wire rack. Cover and refrigerate within 2 hours.  

Pumpkin Pie

1 1/2 C sugar

2 tsp cinnamon

1 tsp ginger

1/2 tsp ground cloves

4 eggs

1 can (29 oz) pumpkin

2 cans evaporated milk

2 unbaked deep dish pie crusts

Mix sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. 

Pour into pie crusts.

Bake in preheated 425' oven for 15 min. Reduce temp to 350'; bake 40-50 min or until knife inserted near center comes out clean. Cool on wire rack for 2 hrs. Refrigerate. 

*3 1/2 tsp pumpkin pie spice may be substituted for the cinnamon, ginger, and cloves. However, the taste will be slightly different. 

Ambrosia

• 1 can pineapple chunks
• 2-3 bananas, sliced- pour pineapple juice over bananas in strainer. 
• 1 can mandarin oranges (drained)
• 2 C. green grapes
• 2 C. sour cream
• shredded coconut

Combine in medium bowl.

Good for Easter dinner.

7 Layer Jello

Mom makes this every year as a side with Christmas dinner. This is not your usual Jello, this is actually good! Try it and you will see what I mean. Start this way ahead of time because it takes a long time to set each layer.

Color Order: Lime-White-Yellow-White-Orange-White-Red

9x 13" pan or bigger if you have one. Butter pan. Soften each Jello in turn with 1 C boiling water. When dissolved thoroughly stir in 1/2 C cold water. Pour in pan. Set 45 min or longer. Meanwhile make white layer.

White Layer- 2 C boiling water with 1 C sugar. Dissolve 2 envelopes Knox gelatin in 1/2 C cold water. Stir together. Stir together 2 C sour cream and 2 tsp vanilla and add to water/sugar mixture. 

On top of the first layer- pour on 1/3  of the white mixture gently. Do not pour on while hot!!! This will melt the first jello layer and your colors will mix. Set 45-1 hr. Repeat with each color. White is gentle. Do not pour in just one spot. Leave white layer out of the fridge while setting each layer. 

Mom's Holiday Egg Nog

Another of my mother's recipes. We always had homemade egg nog every year for New Year's Eve. I honestly did not know they sold egg nog at the store until I was 13 and baby-sitting with my friend Jenni. I remember saying "They have egg nog... from a store!" Jenni thought I was the craziest person alive. After trying it however, I realized I was not missing anything and have never been tempted by any store bought egg nog since. If you are one of those who have never had homemade egg nog, you must try this. And I know many are concerned about raw eggs. I know a lot about microbiology and yes it is a danger, but the chances are extremely slim that you will get eggs contaminated with salmonella. I have no fears of drinking this and I am normally a germ fanatic. With that, here's the recipe-

Beat until stiff: 12 egg whites. Beat in 1/2 C sugar. Beat till very light: egg yokes, 1 C sugar and 1/4 tsp salt separately from egg white mixture. Combine eggs mixtures and stir till blended thoroughly. Add: 1 qt heavy cream, beaten; 1 qt milk (my mom uses whole, I use the skim I have on hand, hers is obviously creamier but mine is still good), beat well. Add: nutmeg and vanilla flavoring. Serve in punch bowl. Sprinkle with nutmeg for garnish. 

Note: The mixing bowl must be very dry before adding any ingredients. If you wash between mixing the two different egg mixtures, you must dry the bowl very well or it will not thicken and froth. 

Christmas Breakfast Strata

My mom makes this every year for Christmas breakfast, along with homemade Hot Cocoa.

She usually makes two big pans, one with mushrooms and one without.

• 6 eggs
• 2 C milk
• 1 tsp dry mustard
• 1 C grated cheese
• 1 lb. sausage (cooked and crumbled)
• 1 tsp salt
• Bread 4-8 slices (crust off)
• 1 C mushroom-sauteed

9x 13 or 8x12 pan.

Place bread in bottom of pan and pour mixture over top. Soak overnight.

Bake at 350 for 35-40 min. 

Cheesy Potato Bake

My mom makes this every Christmas and Easter. It goes wonderfully with the ham. And although it sounds similar to funeral potatoes, it's way better.

• 48 oz. shredded hash brown
• 2 cans cream of chicken soup 
• 1 1/2 C shredded cheddar cheese
• 1/3 C chopped onions
• 1 pt sour cream
• 1/2 C butter (about 1-2 sticks)
• Pepper and garlic powder

Thaw potatoes, combine everything but potatoes and heat till warm, stirring occasionally. Grease 9x13 pan well. Put potatoes in pan. Pour mixture over and stir up. Cover with crushed corn flakes. Bake at 350 for 45 min- 1 hr or longer if needed. 

Spiced Pomegranate Punch

• 5 pomegranates
  
• 1 C apple cider
  
• 1/2 cinnamon stick
  
• 1 Tbsp. thinly sliced fresh ginger
  
• 1/4 C fresh orange juice
  
• orange zest for garnish
  

1. Cut pomegranate in half. Extract juice from seeds with a citrus juicer or reamer. Strain into a med saucepan (you should have about 2 1/2 C). 

2. Add cider, 2 C water, the cinnamon stick, and ginger. Cook over High heat until simmering, 5-6 min. Reduce heat; gently simmer 15 min. Skim any foam that rises to the surface. 

3. Discard cinnamon and ginger. Stir in orange juice. Serve warm, garnished with orange zest. 

You can also do it in the crock-pot. 

Mom's Rolls

These are the best rolls you will ever taste. We make them for every holiday. They are a hit among everyone young and old. We eat them all the first day and end up having to make more to go along with the leftovers.

1 pkg dry active yeast
1/4 C warm water
3/4 C milk (scalded)
1/2 C shortening
1/2 C sugar
2 tsp salt
4 1/2 C flour
3 eggs
butter

Soften active dry yeast in warm water (110 degrees).
Combine scalded milk, shortening, sugar and salt; cool to lukewarm. Add 1 C flour. Add yeast and 3 eggs. Beat well.
Stir in 3 1/4 to 3 1/2 C flour (enough flour to make soft dough). Knead lightly on floured surface or use the bread hook of your KitchenAid. Place dough in greased bowl; turning once to grease surface. Cover and let rise till double (about 2 1/2 hours).
Turn dough out on lightly floured surface. Divide dough in thirds; roll each third out to 12 inch circle. Spread butter on circle before cutting like a pizza pie, then roll up into crescent shaped rolls. Arrange rolls, point down on greased baking sheets, brush with melted butter. Cover and let rise till very light (about 1 hour). Bake at 300 degrees for 8-12 minutes. Watch very carefully, don't let them burn.

Note: unsalted butter is best so as not to burn.

Cranberry Punch

Cranberry Punch

2 bottles Cranberry Juice
4 bottles Ginger Ale
Bag of Cranberries
toothpicks
punch bowl

Ahead of time, skewer cranberries onto toothpicks lengthwise (3 cranberries to 1 toothpick). These will be placed in goblets.

Pour chilled juice and soda into punch bowl. You can pour extra cranberries into punch to float on top.

Use extra cranberries to pour into the water in a clear vase of your centerpiece.

I was given a great compliment, unfortunately I don't remember from who, that I was very Martha Stewart with these babies.

Sweet Potatoes

Sweet Potatoes

3 C mashed sweet potatoes (let cool)- about 4-5

1/2 C milk

2 eggs (makes it custard-like)

1 C brown sugar

1/3 C butter

1 tsp vanilla

Combine & put in 9x13 pan.

Topping:

1 C brown sugar

1 C pecans (I crushed them in my food processor, but you could probably leave them whole too)

1/3 C white flour

1/3 C melted butter

Stir with fork & crumble over top.

Bake at 350 for 25 minutes.