by Dawn on March 11, 2010
Irish Soda Bread is really simple to make, yet it’s one of those foods that feels special when you do. Try it out this St. Patrick’s Day and I bet you’ll be making it all year long. It’s perfect when paired with corned beef and cabbage and terrific for teatime or breakfast too. I love this version with raisins from McCormick.com. Check out their website for more Saint Patrick’s Day recipe ideas!
Irish Soda Bread from McCormick.com
Makes 16 servings. Prep Time: 10 minutes Cook Time: 50 minutes
INGREDIENTS
- 2 1/2 cups flour
- 1/2 cup sugar
- 2 teaspoons MCCormick® Caraway Seed (optional)
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon McCormick® Cinnamon, Ground (optional)
- 1/2 teaspoon salt
- 1/2 cup raisins or currants
- 1 1/4 cups buttermilk
- 2 eggs
- 1/2 teaspoon McCormick® Pure Vanilla Extract
DIRECTIONS
1. Preheat oven to 350°F. Lightly grease 9-inch round cake pan.
2. Mix flour, sugar, caraway seed, baking powder, baking soda, cinnamon and salt in large bowl. Stir in raisins. Mix buttermilk, eggs and vanilla; stir into dry ingredients. Spread in prepared pan.
3. Bake 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack 10 minutes. Remove from pan. Cool completely on wire rack.
by Dawn on March 11, 2010
If it wouldn’t be St. Patrick’s Day in your house without Corned Beef & Cabbage, here’s a recipe from Darina Allen’s the Festive Food of Ireland. You can also try this highly recommended recipe from Epicurious.com go>
Just so you know our research reveals that Corned Beef and Cabbage is not a traditional Saint Patrick’s Day meal in Ireland and truly is not commonly eaten or served there. It’s Irish-American fare and has come to be associated with the holiday celebration here in the U.S. – but hey, any way you slice it, it makes me feel Irish for the day so I will enjoy it. Erin go braugh!
Corned Beef & Cabbage – Recipe from Irish Culture and Customs Website
Ingredients:
- 4-pound corned beef brisket – ’silverside’ if you can get it; many butchers are familiar with the term and can prepare your cut of brisket in this special way. But, do allow them several days to prepare it properly.
- 3 large carrots, cut into large chunks
- 6 to 8 small onions, roughly chopped
- 1 teaspoon powdered English mustard
- 1 large spring of fresh thyme and several parsley stalks tied together
Cooking Instructions:
- Put the corned beef into a large pot with the carrots, onions, mustard powder and herbs.
- Cover with cold water; bring to a boil and then lower heat and simmer for 1 hour. From time to time, skim fat from top as it rises.
- Discard the outer leaves of the cabbage and cut into quarters, Add to the pot. * Cook for another one to two hours or until the meat and vegetables are tender.
- Serve the corned beef cut into slices and surrounded by the vegetables.
- Serve with a generous amount of boiled potatoes, fresh rye bread and quality, grainy mustard.
by Dawn on March 10, 2010
I love this recipe from Land-O-Lakes. It meets the Partybluprints’ criteria of simple yet special! These Raspberry Bars use only a few ingredients, only take a few minutes of prep time, yet they tastes like Grandma was in the kitchen all day. They make a perfect Spring Luncheon dessert, picnic treat, or snack with afternoon tea.They are also easy enough for a kids’ cooking project.
OLD-WORLD RASPBERRY BARS
Preparation time: 15 min
Baking time: 40 min
Yield: 25 bars
Crumb Mixture Ingredients:
Filling Ingredients:
| 3/4 |
|
cup raspberry preserves* |
barefoot contessa makes a delicious raspberry preserve. It’s available at StonewallKitchen.com and in some supermarkets.
Directions:
Heat oven to 350°F. Combine all crumb mixture ingredients in large bowl. Beat at low speed, scraping bowl often, until mixture resembles coarse crumbs. Reserve 2 cups crumb mixture; set aside.
Press remaining crumb mixture on bottom of greased 8-inch square baking pan. Spread preserves to within 1/2 inch of edge. Crumble reserved crumb mixture over preserves.
Bake for 40 to 50 minutes or until lightly browned. Cool completely; cut into bars.
*Substitute 3/4 cup your favorite flavor preserves.
Recipe Tip
If using a dark or nonstick baking pan, reduce oven temperature to 325°F. Bake for 45 to 55 minutes.
Recipe Tip
Cover and store in pan up to 5 days or freeze up to 1 month.
Recipe Credit Land-O-Lakes website, visit for more ideas!
by Dawn on March 9, 2010
Searching for that special birthday cake for your teen or tween. Problem solved! Girls ages 8 to 18 will love this pretty Peace Cake. Special and grown up without being boring. What I love most is that the Peace Sign creates the perfect place to pile fresh berries - a delicious way to decorate this cake.
PLUS! A Peace of Cake is true to its name – a portion of the proceeds for each sale go to organizations dedicated to peaceful resolutions of conflict, justice for all, and respect for human rights. Love that!
by Dawn on March 9, 2010
Easter is around the corner and if you need a hostess gift or just want to spread some cheer this spring we found a great little gift for under $10. These precious little egglings look and feel like a real egg, but are really a little garden ready to grow. They are perfect for Baby Shower favors too!
Cultivation is easy — seeds are already sown into eggling’s fortified peat mixture, just crack it’s top (by tapping on it with a spoon), water and place in bright spot. Plants grow for up to five months in the eggling, after which it can be planted directly in soil.
The Eggling is made of white porous ceramic (2.125″ height x 1.875″ diameter) and comes with a terra cotta tray and seed pack of either herbs or flowers. We love the Strawberry for Spring, but the egglings also come in a several other flower and herb varieties.
Egglings are available at ochelly.com
